Flour (3/4 cup)
Funfetti Cake Mix (1 1/4 cup)
Baking Soda (1/4 tsp)
Butter, softened ((3/4 cup)
Egg (1 large)
Egg Yolk (1 large)
Vanilla (2 tsp)
Sugar (1/2 cup)
Brown sugar (1/2 cup)

Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy. Add in the flour, cake mix, and baking soda. Refrigerate for at least an hour.

Preheat oven to 350. Scoop heaping tablespoons of dough onto cookie sheets. Bake for 12-15 minutes, until the edges are golden.

Source: http://www.lovintheoven.com/2011/07/cake-batter-cookies.html

White Sauce
Butter (4 tbsps)
Flour (4 tbsps)
Milk (2 cups)
Nutmeg (1/4 tsp)
Dijon Mustard (1 tbsp)

Bread or Cracker Crumbs (1/2 cup)
Cheeses, such as cheddar, parmesan, gouda, havarti (1/2 cup to 1 cup, depending on your desired cheeziness level)
Paprika
Cayenne Pepper

Preheat oven to 350F and steam the cauliflower. While the cauliflower is steaming, prepare the white sauce. Melt the butter in a pan and whisk in the flour until blended and smooth. Remove the pan from heat and slowly whisk in the milk. Return the pan to the heat and bring to a simmer, whisking constantly, until the sauce has thickened. Add nutmeg, mustard, and 1/4 cup or more crumbs.

Drain the cauliflower and place in casserole dish. Spoon over white sauce. Top with cheese, crumbs, paprika and cayenne. Bake until bubbly and browned on top–about 25 minutes.

Mayonnaise (1 cup or more)
Curry Powder (2 tbsps)
Dry Mustard (1 tsp)
Cayenne Pepper (dash)
Mango Chutney ( 1 tbsp)
Honey (1 tsp-1 tbsp)
Lime Juice (1 tsp)

Combine all of the first group of ingredients in a bowl. Mix up the curry mayonnaise separately and then mix it in. Add salt and pepper to taste.

Butter (10 tbsps)
Egg Yolks (3 large)
Cold Water (1 1/2 tbsps)
Lemon Juice (1/2 to 2 tsps)
Cayenne Pepper
Salt
Pepper

Melt butter over low heat (or in the microwave) and skim the foam off the top. Whisk the egg yolks and the cold water in a glass bowl. Place the bowl over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes. Remove the bowl from the heat and continue whisking. Whisking constantly, very slowly add the butter leaving the white milk solids behind. Whisk in the lemon juice slowly, tasting to determine what level of lemoniness you prefer. Add salt, pepper and cayenne to taste. If the sauce is too thick, whisk in drops of warm water.

Yield: 1 cup

Quick Whole-Egg Hollandaise

Eggs (3 large)
Lemon Juice (4-5 tbsps)
Water (3 tbsps)
Butter (6-7 tbsps)
Salt

Whisk the eggs, lemon juice and water in a bowl until thoroughly blended. In a non-stick pan, melt the butter. Slowly add the egg mixture until the sauce has thickened, being careful not to overcook. Salt to taste.

Yield: 1 cup

Taken from Joy of Cooking

Vegetable Oil, fresh (1 cup)
Lemon Juice (2 tbsps)

Add all of the first 6 ingredients to your blender. Blend on high until combined. With your blender running, add 1/2 cup vegetable oil slowly. Then add the lemon juice and keep blending. Slowly add the last 1/2 cup vegetable oil and blend until thick.

Yield: 1 1/2 cups
Taken from Joy of Cooking

Eggs (3 large for one huge serving or more if serving to multiple people)
Cream (~1 tbsp)
Cheese, shredded (Cheddar is ideal, but almost anything would work)
Salt
Pepper
Paprika
Onion Powder

PICK AND CHOOSE:
Onions
Green Onions
Red Pepper
Meat (Sausage, Ham, Bacon, Chicken, etc)
Broccoli, cooked
Hashbrowns, cooked
Mushrooms, cooked
Tomatoes, diced
Leeks
Chili Powder
Leftovers?

Whip the eggs and cream together. Then add the rest of your ingredients and flavourings and whip briefly again. Pour quickly into a lightly oiled non-stick pan preheated on medium heat. Once the mixture has landed, it cannot be moved. Add a lid to the pan and cook until you see that the sides have browned. Now you need to flip the omelette, which can be a delicate procedure. Try using two flippers. Good luck. Once the other side has cooked, simply turn the pan upside-down over a plate. Serve with ketchup, if you like.

Beets (approx. dozen small-medium beets) OR 1 quart canned beets
Vinegar (1 cup)
Sugar (3/4 cup)
Salt (1/2 tsp)
Mustard Seed (2 tsp)
Celery Seed (1/2 tsp)
Cinnamon (1 tsp–to taste)
Cloves (1/8 tsp)

Peel and slice or quarter beets. This definitely where most of the effort comes in, hence the canned beets instead. Cook the beets in boiling water, which can take quite a while–over an hour, depending on how chunky your slices or quarters are. It’s extremely important that the beets are fully cooked, because no further cooking will happen to them after this process… and you don’t want crunchy pickled beets. When the beets are done, DO NOT REMOVE THEM FROM THE WATER. You want to keep enough of their cooking water so that they are mostly covered. This liquid will contribute to their “pickling” juice. If you’re using canned beets, likewise, keep all the beet juice they were canned in and add the entire cans to a pot and heat up the mixture.

Add vinegar, sugar, salt, mustard seed, celery seed, cinnamon and cloves to the beets and their juice. Cook until the sugar is dissolved. All done. Store in glass containers (or something that won’t stain–I use old pickle jars) and refrigerate for at least 24 hours for flavours to blend. Store in fridge for no more than a few weeks… these aren’t real pickles, after all, so enjoy quickly!

Crusty buns, good quality loaf, or panini (not regular sandwich bread)
Onion, Yellow (sliced)
Pear, ripened
Brie (other cheese also works well, as long as it doesn’t overpower the pear flavor, like provolone)
Butter

Get those onions started caramelizing. This process, done right, takes up most of the preparation time for these sandwiches. Add sliced onions to a large pot (shiny metal works best) along with a tablespoon or so of butter. Watch as the butter melts, stir to evenly coat all the onions and the bottom of the pot, then cover and turn to low heat. The onions will gradually glaze the bottom of the pot and begin to brown. Stir, but only infrequently. If the onions look like they’re frying the heat is too high. Turn it down to the minimum heat setting. This process could take as long as one hour, but with one onion, probably only 20 minutes.

Give your bread/buns a preliminary toast in a toaster oven or under the broiler. Then add slices of brie. Slice up the pear into thin slices. Do this right before you’re ready to prepare the sandwiches, otherwise the pear will oxidize and turn brown. Lay down pear slices in an even layer over the brie. Toast until brie is completely melted.

Take the sandwiches out of the oven and add your carmelized onions over the top. Top with another slice of toasted bread and they’re ready for delicious consumption!

Butter, salted (~1 1/2 tbsp)
Brown Sugar (~1 tbsp or less if want it on the less sweet side)
Worcestershire Sauce (~5 drops)
Onion Powder
Garlic Powder
Chex Cereal (enough to fill up a large cereal bowl)

Melt the butter and brown sugar in the microwave until completely dissolved. Stir in the worcestershire, onion powder, and garlic powder. Fill up your bowl with Chex and immediately toss thoroughly to coat each piece evenly. It’s not a perfect replica, but it tastes good and that’s what laziness gets you!

If you have bought pre-grated carrots, cook them. I just zap them in the microwave, but they could also be boiled. If you have a good food processor with a grater attachment, if you have whole carrots, also cook them first and then grate them. I use baby carrots by chopping them in the blender and then zapping them in the microwave. The appearance isn’t as nice, but it’s quick and easy.

Add remaining ingredients and stir. If you like a creamy salad like I do, add a dollop of Greek yogurt. For best flavor, let marinate overnight.