Granary | Official Dara Joy

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With your name. Please note that by submitting your recipe to us, you are complying with and accept the terms of use already stated on the Sentinels page. We will give your recipe a fun new name or you can make one up yourself!

Wildcat’s Wow it’s Wonderful Cake

Ingredients:

1 lg. can of crushed pineapple
1 lg. can of cherry pie filling
1 box yellow cake
1 cup of chopped pecans
2 sticks of butter

Preheat oven to 350 degrees F
Grease glass cake pan w/butter

Pour crushed pineapple – spread evenly
Spoon in cherry pie filling – do not mix
Add box of cake mix (spread evenly – do not mix)
Top cake mix w/cup of pecans
Cut up 2 sticks of butter – cover entire cake w/one layer butter pads

Cook in 350-degree oven for 1 hour

Serve hot or cold

This is officially called Chocolate Upside Down Cake (Submitted by Debra)

Preheat oven to 350 degrees.
Cake Portion
2 1/2 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
2 ounces (or 1/4 cup) cocoa
1/2 teaspoon salt
4 tablespoons butter
1 cup milk
2 teaspoons vanilla
1 cup chopped nuts (optional)

Sift flour, sugar, baking powder, and salt together. Melt together cocoa and butter, mix with milk and vanilla, stir into dry ingredients and add nuts. Pour into deep 13×9 or slightly larger baking pan (glass works really well).

Topping
4 tablespoons cocoa
1 cup brown sugar
1 cup granulated sugar
2 cups boiling water

Mix cocoa, brown sugar, and sugar together and spread evenly over the cake batter. Now pour the boiling water over entire cake. Place in oven and bake until mixture forms a cake looking dough on top. (Old family recipe, so sorry no exact time here.) Test doneness with toothpick. Enjoy every ooey-gooey bite!

Baked Zanita (Submitted by Kati)

Large box of Zitti noodles, cooked and drained
Large tub of ricotta cheese
4 oz mozzarella, shredded
Fresh grated parmesan
Italian sausage links, or kielbasa sausage, sliced and
lightly cooked
Large jar of marinara sauce
8 oz cream cheese, softened
1 stick of margerine, softened
Loaf of italian or french bread, sliced
Garlic salt

In a 13×9 or larger deep baking pan, layer zitti, marinara, ricotta then sausage until you reach top of pan.*be sure top layer is marinara. Cover with foil and bake at 350 for 45 minutes to an hour, or until all bubbly. Remove foil and cover top with Mozzarella, place back in oven 3 to 5 minutes or until mozzarella is melted. Top servings with fresh grated parmesan.

Cream together cream cheese and margerine. It is best to do this by hand with the back of a spoon in a bowl that has high sides. Mix together well. Add garlic salt a little at a time, mixing well and tasting between additions until you have the amount you want. Spread over bread slices and enjoy!

Beefcake a la Krue (Submitted by Kati)

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
dash of garlic powder
1/2 bell pepper, chopped
1/2 small onion, diced

Pre heat oven to 400. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove from heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a wooden spoon or your hands to mix the sauce into the meat until it is very well combined. Combine the remaining ingredients to the meat/sauce mix and again use a wooden spoon or your hands to mix very well. Put the meat into a loaf pan and press evenly to the sides. Cover pan with foil and bake for 30 minutes. After 30 minutes, remove from oven and remove foil, drain fat from pan. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This is to help cook the center. Pour the remaining 2 tablespoons of tomato sauce down the center of the meatloaf, do not spread over the top. Place meatloaf back into oven, uncovered, for 25 to 30 minutes or until it is done. Allow to cool a few minutes before serving.

Rejar’s Rollups (Submitted by Christine)

They are as hot as him!

(2) 8oz. cream cheese
(2) jalepeno peppers finely chopped (you can always use more depending
on how hot you like it)
(1) 8oz salsa (mild or medium)
(1) 8oz shredded cheddar cheese
(3) green onions chopped
(4) large flour tortilla shells

Mix first five ingredients then spread onto the flour tortillas,
roll up, wrap in plastic,
refrigerate overnight. Slice and serve.

Blooey’s No Fail Chicken Casserole (Submitted by Michelle)

four chicken breasts (skinless and boneless) cut into bite size pieces and pan fried.

In a 4Qt. cassarole dish add:

1/2 sweet onion chopped
1 small red bell pepper chopped
250 mL sour cream
2 cans Cream of Chicken soup
2 garlic cloves minced
1 1/2 C instant Rice

Mix together and add in Chicken, gently fold together

In a seperate bowl mix

4Tbsp melted butter
1 pkg stove top stuffing
enough hot water to moisten bread crumbs

Pat stove top over cassarole, cover, bake in 350 degree oven for 45-60min, let cool. Cassarole is great topped with shredded cheese.

Option leave out pepper or leave out rice and serve over noodles.
Note can be done in a large fry pan if your in a hurray.

Cheesecake Tortuga Tyber (Submitted by Kati)

This is a deliciously easy cheesecake recipe, quick and easy to make. If you like caramel, chocolate, pecans and cheesecake then this is the best way to get a “fix” all in one fell swoop!

1 cup graham cracker crumbs 3 tablespoons flour
3 tablespoons sugar 1 tablespoon
vanilla
3 tablespoons melted butter 1 cup sour cream
5 packages cream cheese(8 oz each) , 4 eggs softened
1 cup sugar 12
caramel candies
32 pecan halves white and
dark chocolate morsels

Mix graham cracker crumbs and 3 tbsp. sugar and melted butter; press firmly into bottom of 9 inch springform pan. Bake at 325 for 10 minutes. Beat cream cheese, 1 cp sugar, flour, and vanilla until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325 for 1 hour and 5 minutes or until center is almost set. Loosen cake from sides of pan, but leave ring on pan and let cool 10 minutes. Leaving ring on pan, refrigerate for 4 hours or over night, then remove ring from sides.

Before serving: place caramels and 1 tablespoon of water in microwaveable bowl. Microwave on high 1 minute or until caramel is melted when stirred. Drizzle over cake; then place pecans on top. Melt one half cup each of white and dark chocolate morsels separately, according to directions on bag. Drizzle over pecan/caramel. Allow to set 5 minutes, then enjoy!

Auntie’s El Greco’s Pollo (Submitted by Kati)

Yummy, quick and so easy you almost feel like you ordered dinner out!

6 boneless skinless chicken breast halves, about 2 lbs.
Lemon juice, bottled or fresh
1 package (4 oz) traditional crumbled feta cheese
Salt and Pepper
1 large bell pepper, diced into medium chunks
One quarter cup diced fresh parsley
Preheat oven to 350, arrange chicken in 13×9 baking dish.

Drizzle liberally with lemon juice, season with salt and pepper. Top with feta cheese, drizzle again with lemon juice.

Bake 20 minutes, uncovered; remove and add parsley and bell pepper over top, then bake an additional 25 minutes uncovered.

Conserve juices: serve over rice with pita bread and hummus. Use the conserved juices to moisten rice, or dip pita into.

Primordial Pudding a la Yaniff (Submitted by Missy Meakin)

BELIEVE BE WHEN I SAY YOU’LL NEVER FORGET THE EXPERIENCE.

try this before you name it. it is so good. I think of rich and smooth and delightfully sinful. (OK I dubbed it Primordial Pudding. And I just made it and I can attest that it is declicious.)

Note: I used 9×13 bake pan

1st layer:
1 cup flour
1 cup butter
1 cup chopped nuts )your choice)

mix & spread in bottom of pan & bake 15 minutes at 350f. let cool. For thicker crust double recipe.

2nd layer:
1/2 of 12oz. cool whip
8oz. cream cheese
1 cup powdered sugar

mix together & spread on 1st layer

3rd layer:
1 large box instant pudding
3 cups milk

blend until think & spread on 2nd layer

4th layer:
spread remaining half of cool whip on 3rd layer & sprinkle with chopped nuts.

Karpon’s Folly (submitted by Adriana- and it is evilly delicious!)

So, we seem to have a DESERT theme going on here….fine by me! Here’s my recipe for an evil pound cake. Not sure what to call it, maybe someone can think of something.
Adriana

Ingredients:

3 sticks butter (softened) note: use butter, it makes it more
luscious and evil
3 cups sugar
3 cups flour
6 eggs
1 cup sour cream
2 tablespoons almond extract
2 teaspoons butter flavoring (if you don’t have butter & have to substitute margarine, use 1tbs of butter flavoring)

Heat oven to 350 degrees, then oil and flour a bunt pan. Cream butter and sugar together reduce mixer speed to medium. Add 1 cup of flour, then 2 of the eggs, repeating until all are mixed in. Dump the sour cream in, followed by the flavorings. Bake 90 minutes. Spread directly on hips and thighs – this stuff is fattening!

Variations:
Chocolate chip – Add chocolate chips (I substitute vanilla flavoring for almond when I do this)
Cranberry orange – use vanilla flavoring, 2 tablespoons orange zest (fresh) and 2 1/2 cups lightly chopped fresh cranberries (I use a food processor for this)
Lemon – use vanilla flavoring and 2 tablespoons lemon zest. Fresh, of course.
Here’s a quick tip – to make zest quickly, just add the peel of your citrus and about 3 tablespoons of sugar to a blender or food processor – blend on high – this really works. Also, since different citrus fruits may have a stronger flavored peel, I suggest tasting the batter after adding 1 tablespoon of zest. I also feel it is a moral imperative to lick the beaters.

Smoky Legs (submitted by Carole)

I got this recipe from the chef of the busiest booth at the local renaissance festival over 10 years ago, but have yet to find ANYTHING to beat it on a hot summer afternoon for a poolside B-B-Q.

MEAT:
Plump turkey drumsticks (one per person please)

MEANS OF COOKING:
B-B-Q grill.
The rack should be about 6 to 8 inches from the coals.

SEASONING:
Hickory chips that were soaked in water overnight.

WHAT YOU DO:
Start the grill. When the coals are uniformly dusted in grey ash, add the hickory chips.
Immediately replace the racks and put the drumsticks on them (at least 2 inches apart).
Close the lid on the grill and open the top vent.
This is a combination of smoking and barbecuing at the same time.
Periodically add charcoal and hickory chips, and don’t forget to rotate the drumsticks for even browning and to prevent burning.

Find your significant other. Give each other oiled body massages (the use of every other part of your body, but NOT your hands, is preferred). Keep those hands free to grab that drumstick, just like Henry VIII is often pictured as doing, slither up to your favorite man, and enjoy.

Zanita’s favorite Oreo Cookie Cheesecake (submitted by Traed’s Zira)

This cheesecake is mellow, rich, and not overly sweet, someone who doesn’t normally like sweets will like this.

Crust
25 Oreo cookies(about 2 1/2 cups of crumbs)
4 tbs(1/2 stick)unsalted butter,melted

Filling
4 packages(8 ounces each)cream cheese, at room temperature
1 1/4 cups plus1/4 cup sugar
2 tbs all purpose flour
4 large eggs at room temperature
3 large egg yolks,at room temperature
1/3 cup whipping cream
1 tsp plus 1 tsp vanilla
1 3/4 cups coarsely chopped Oreo cookies(about 15)
2 cups sour cream

Baking pan
9×3-inch or 10 1/2 x 2 inch springform pan (buttered)
preheat oven to 450 degrees

Crust

Break up cookies using food processor or crush in a ziplock bag with a rolling pin,till crumbs, add butter and mix well till blended. Pour into springform pan pressing over bottom and up 2/3 of the sides of the pan .Refrigerate while making filling.

Filling

Beat cream cheese with mixer till smooth,scraping sides. Add 1 1/4 cups sugar,beat till light and fluffy, mix in flour, while beating, add eggs and yolks; mix till smooth.Beat in whipping cream,and 1 tsp vanilla mix till well blended.

Pour half the batter into prepared crust,sprinkle with chopped Oreo’s, pour remaining batter and smooth top.

Place pan on baking sheet,bake at 425 degree oven for 15 min,reduce temp to 225 degrees and bake for 50 min or till set.

Remove cake from oven and increase temp to 350 degrees. Stir together sour cream, 1/4 cup sugar and 1 tsp vanilla, spread mixture evenly over cake. Return to oven and bake 7 more min or till sour cream begins to set. Remove from oven, cool in a draft free place to room temp. over and refrigerate several hours or over night(up to 3 days). to serve remove from pan, serve chilled. Serves 10 to 12

Traeds’ Just Deserts (submitted by Miss Meakin)

Ok, here is a desert dish that is guaranteed to get Tread’s hair in a twist.

1st layer-1 cup flour, 1 cube butter, 1 cup chopped nuts. Mix and spread in bottom of pan. Bake 15 min. at 350 degrees, let cool.

2nd layer-1/2 of 12oz cool whip, 8oz cream cheese, 1 cup powdered sugar. Mix together & spread on 1st layer.

3rd layer- 1 large box instant pudding (I prefer chocolate), 3 cups milk, blend until thick and spread on 2nd layer.

4th layer- Spread rest of cool whip and sprinkle with chopped nuts.

Try it and tell me Traed wouldn’t kill for this stuff

GIAN’S GEODE

A perfect desert for any mining colony you happen to find yourself on!

6 cups pistachio ice cream
6 cups coconut or vanilla ice cream
6 cups raspberry sherbet, slightly softened
mini chocolate chips

1. In cold 4-quart metal rounded bowl, place layer of pistachio ice cream(approximately 1 inch thick) all around bowl, including sides. Cover with plastic wrap and freeze 1 hour.

2. Do 2nd layer with coconut freeze 1 hour.

3. Mix chocolate chips into softened sherbet. Fill in cavity with sherbet, and freeze covered overnight.

4. To unmold, dip quickly in warm water. Turn over a chilled dish and give a sharp rap to the bowl. It should slide out.

5. You can either return this to the freezer until ready to serve or serve at once.

CHARL VIRILITY PUNCH

3 qts. brewed coffee
2 cups sugar
2 qts. half and half
1 tablespoon vanilla extract
5 1/2 oz. chocolate syrup
1 gal. vanilla ice cream

1. Combine coffee and sugar until dissolved. Let cool.

2. Add half and half, extract, and syrup. Stir well and chill. Before serving plop a scoop of vanilla ice cream in each cup.

Now you are ready to kill a Xathu!

Blooey’s Famous Toll House Pie (submitted by Lisa Myer)

What delicacy is capable of taking Zanita’s mind off of her deliciously-handsome Tyber? This befuddling-ly rich dessert is a takeoff on the traditionalToll House pie, made even more mouth-watering by Blooey’s super-secret ingredients: Ghiradelli chocolate and toffee pieces.

2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup light brown sugar
Pinch of salt
1 cup (two sticks) melted and cooled unsalted butter
1 cup semi-sweet Ghiradelli chocolate, chopped into small
chunks – or – 1 cup chocolate chips
1/2 cup toffee pieces (optional)
1 cup chopped pecans (if you life in the south) or walnuts (if
you’re in the north) ;)
1 unbaked 9-inch pie shell

Preheat oven to 325 degrees. Whisk eggs in large mixing bowl until frothy. Add the sugars, flour, and pinch of salt and mix well. Add melted butter and combine thoroughly. Add chocolate, toffee pieces, and nuts; stir well. Pour in pie shell and bake in oven for one hour. The top of the pie will be brown and crinkled, like a cookie. Serve warm with – you guessed it! – cookie dough ice cream. (Blooey recommends Ben & Jerry’s brand.)

Enjoy!