Doesn't require any work. But great for tailgates, etc.

Hidden Valley Ranch Dip

Get a 16z of sour cream (doesn't have to be a specific brand). I generally get low fat since I'm a health freak. Then add in a packet of hidden valley ranch. (Usually near the hidden valley bottles of ranch).

you can't beat ranch dip! have you ever tried making it with non-fat greek yogurt?

Check out blog websites that focus on cooking! It may require some searching but a lot of people will post recipes portioned for one.

allrecipes.com has a converter on it if you're not comfortable doing conversions yourself. This way you could set it up for one portion.

Usually though I find that ingredients themselves tend to come in packaging to feed multiple people. Some of it you can freeze, or what I usually do is use half of something and then put the rest in the fridge and try to work it into my next dinner/meal

ex: Chicken breast is usually in packages of 4, I cook my chicken breast for dinner and two more and then put the other one back in the freezer. Use the two other chicken breasts to make chicken salad the next day. Or if I used an onion for dinner, there is no need to use a whole onion for 1 person for one meal almost ever (unless you REALLY love onions) so I put the other half in the fridge and put that in my say chicken salad the next day or make a soup that uses onions, etc. I try to spread the use of my ingredients out over the week.

Chocolate Recipes from Beta Sigma Phi
 

Hi all,
I found these recipes on the Strawberry patch for Beta Sigma Phi. Enjoy!

Better Than Sex Cake

1 2-layer package chocolate fudge cake mix
1 4-oz. package chocolate instant pudding mix
1 cup sour cream
16-oz. chocolate chips
1 cup chopped nuts

Prepare cake mix according to package directions, adding pudding mix and sour cream. Add chocolate chips and nuts. Pour into greased tube pan. Bake using package directions. Cool. Invert onto serving plate. Frost with favorite fudge frosting.

Melody Edwards, Preceptor Theta
Martinez, GA

Blender Chocolate Mousse


1 12-oz. package semi-sweet chocolate chips
½ cup sugar
3 eggs
1 cup hot milk
2 to 4 Tablespoons Brandy
Whipped cream

Combine chocolate, sugar and eggs in blender container. Add hot milk and Brandy. Process on medium speed until smooth. Pour into dessert dishes. Chill for 1 hour. Garnish with whipped cream. Yield: 6 servings.

Eddie Rae Lord, Xi Alpha Rho
East Wenatchee, Washington

Elegantly Simple Pound Cake

12-oz. semi-sweet chocolate chips (2 cups)
4 large egg yolks
3 Tablespoons boiling water
2 tsp. vanilla extract
½ cup butter or margarine, softened
1 16-oz. frozen pound cake, thawed
Whipped cream
Chocolate curls

Melt chocolate chips over very low heat. Transfer to small bowl. Beat in egg yolks, then boiling water and vanilla with electric mixer. Beat in butter 1 Tablespoon at a time. Beat on medium speed until smooth. Chill slightly if too soft to spread. Cut pound cake horizontally to make three equal layers. Stack layers on serving plate, spreading ¼ cup frosting between layers. Cover sides and top with remaining frosting. Lightly run tines of a fork lengthwise over surface of frosting. Refrigerate 30 minutes before serving. Garnish with whipped cream and chocolate curls. Refrigerate leftovers.

Chocolate Junk

1 angel food cake
1 6-oz. package chocolate instant pudding mix
4 cups whipped topping
1 1½ -oz. milk chocolate candy bar, shaved

Tear cake into bite-sized pieces. Place in a 9"x13" dish. Prepare pudding mix using package directions. Pour over cake. Spread whipped topping over pudding. Sprinkle with shaved chocolate. Chill in refrigerator.

Ruth E. Heinaman, Alpha
Jacksonville, FL

Chocolate Leaves

3 oz. semi-sweet chocolate chips
2 teaspoons shortening
5 medium-sized lemon leaves

Melt chocolate chips and shortening in saucepan over low heat, stirring occasionally. Wash lemon leaves; pat dry. Brush chocolate over underside of leaves with pastry brush. Chill for 30 minutes or until chocolate is firm. Peel leaves from chocolate. Yield: 5 leaves.

Nancy A. Tosetti, Omicron Delta
Nakomis, IL

Stephen's Cream Cheese Cake

8-oz. package cream cheese, softened
1/3 cup sugar
1 egg, beaten
1/8 teaspoon salt
2 cups chocolate chips
3 cups all-purpose flour
½½ cup baking cocoa
1 teaspoon salt
2 cups sugar
2 teaspoons soda
2 cups water
2 tablespoons vinegar
2/3 cup oil
2 teaspoons vanilla extract
1 cup chocolate chips

Combine first 4 ingredients in bowl; beat well. Mix in 2 cups chocolate chips. Sift flour, cocoa, 1 teaspoon salt, sugar and soda into bowl. Add water, vinegar, oil and vanilla; beat well. Stir in 1 cup chocolate chips. Pour into greased 9"x13" cake pan. Top with cream cheese mixture. Bake at 350º for 45 minutes or until cake tests done. Yield: 16 servings.

Alys Morrison, Xi Delta Chi
Plant City, FL

Greek yogurt
 

Does it taste just as good?

not a recipe, but a question
 

Stock pot or dutch oven?

Reccomendations? Why one over the other? Does one lend itself to better types of recipes?

At present, I think I'm leaning toward the stock pot, but am open to convincing that I need a dutch oven.

Depends on what you're wanting, a stock pot is good because it's (usually) huge, is great for making stock (obviously) and soups, and will let you cook large amounts of pasta or crab or the like.

Dutch ovens are nice because they let you take food from the stove top into the oven. They're good for stews or roasts among other things. Because it's thick and heavy (cast iron frequently) it holds that heat a LONG time.

They're not two things that I would compare/contrast since their purposes are different. So whichever you would use more often. If you're not familiar with the two pieces, look them up on cooking sites, even just a google search and then go look in person :)

Bump!

Oh, I just said I was going to start a thread, and now I don't need to.

Here's one I love:

http://www.epicurious.com/recipes/fo...rn-Squash-2572

I like to add about a half pound of ground turkey to the orzo/cheese mix before stuffing the squash (brown the turkey separately first), and I use more than a dash of rooster sauce. I don't measure, but probably about two teaspoons.

The idea of a recipe for a sandwich is a little absurd, but this sandwich is DELICIOUS. I love almost every recipe the Pioneer Woman puts out. It is vegetarian, but it does work well if you want to put some chicken it- you just might need a sandwich press or a George Foreman instead.

Also- sometimes I saute the onion and the pepper before I put in the sandwich. Just for fun. I'm not technical/well-versed enough to know if it really adds anything.

http://farm2.static.flickr.com/1403/...bcc61b91e0.jpg
Pioneer Woman's (and sweetmagnolia's!) Favorite Sandwich
Ingredients
1 Tablespoon Dijon Mustard, to taste
1 Tablespoon Mayonnaise, to taste
1 whole Tomato
1 whole Red Onion, Small
2 slices Mild Cheddar
1 can (4 Oz.) Whole Green Chilies
2 slices Provolone
2 slices Rye Bread
Butter

Preparation Instructions
First we are going to make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. That’s it! That’s the special sauce. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.

Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.

Open your can of whole green chilies (or if you have roasted your own fresh chilies, those are fabulous as well!) and lay one or two slices on top of the provolone. Now very carefully put the two halves of this glorious sandwich together.

Now, are you ready? Spread a ridiculous, fattening and obscene amount of butter on top of the bread. Don’t miss a single centimeter. Flip the sandwich over and repeat the Obscene Butter Process on the other side.

Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat.

Lawsie mercy, folks. You have no idea how spectacularly delicious this is.

image and recipe from Pioneer Woman Cooks

YES. I love allrecipes for that reason (because i'm usually cooking for just me.)

I also freeze extra meat portions like you. It makes cooking so much easier. Example: One day I made chicken spaghetti bake using one half of a chicken breast 4 pack, then used the remaining 2 in homemade chicken noodle soup.

Since this is a recipe thread, I guess I'll post my current fave:

http://allrecipes.com//Recipe/chicke...le/Detail.aspx

Nothing special, but it was quick and tasty. Allrecipes has been my savior since I started actually trying to cook (I was one of those kids who didn't really cook in college.) I really didn't start cooking til I got my own place in grad school.

Epicurious

My favorite recipe from epicurious ;)

I made these for my fiance last week and they were AMAZING.

http://www.kevinandamanda.com/whatsn...-cupcakes.html

http://kevinandamanda.com/whatsnew/w...upcakes-11.jpg

I love the reviews!

My favorites are the people who changed everything about the recipe and rate it no stars because it sucked. (I loathe those people on recipe sites.)