recursal/Fanatic-Fandom huggingface dataset:
Frituras de Caracol

## Ingredients

* 2 cups conch meat, pounded, chopped fine (or substitute clams)
* ¼ cup onions, grated
* ¼ cup , ripe olives, chopped fine
* 4 tsp pimento, chopped fine
* 1 tsp garlic cloves, minced
* ½ tsp basil
* ½ tsp tarragon
* 3 dash habanero hot sauce
* 1 habanero chile, stemmed, minced
* 1 tsp baking powder, sifted
* ½ cup flour, all-purpose, sifted
* 1 egg, well beaten
* oil, olive—for frying

## Directions

1. In a bowl, combine all of the ingredients except the baking powder, flour, egg, andolive oil and set aside.
2. In another bowl, sift the baking powder and flour together and mix with the egg.
3. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.
4. Place the oil in a frying pan and bring up to 380°F.
5. Carefully drop dough balls into the oil and cook until brown.
6. Remove with a slotted spoon and drain on paper towels.
Peanut Butter Cookies

## Description

Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. From Canadian Living.

## Ingredients

* ¾ cup crunchy peanut butter
* ¾ cup mashed potato
* ¾ cup sugar
* 1 egg
* ½ cup rice flour
* ¼ cup cornstarch
* 2 tsp cream of tartar
* 1 tsp baking soda
* 1 tsp vanilla
* ¼ cup coarsely chopped peanuts

## Directions

1. In bowl, cream together peanut butter and mashed potato until smooth.
2. Beat in sugar until fluffy.
3. Beat in egg.
4. Combine rice flour, cornstarch, cream of tartar and baking soda.
5. Add to peanut butter mixture; mix well.
6. Stir in vanilla.
7. Place in refrigerator for about 25 minutes until batter firms a bit.
8. With hands gently form batter into round balls (1 tsp sized); place on nonstick baking sheet 2½ inches apart.
9. Using fork that has been dipped into rice flour, flatten cookies to about ¼ inch thickness.
10. Sprinkle peanuts over top.
11. Bake in 375 °F oven for about 15-20 or until golden brown around edges.
Banana Biscuits

## Ingredients

* 1 cup gluten free flour mix with a bit of chick pea flour thrown in (tapioca, brown and white rice flour,potato starch, chick pea flour, ½-teaspoon of xanthan gum/cup)
* ½ cup tapioca flour
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 3 – 4 tablespoons sugar

## Directions

1. Sift all this together and add two medium large, ripe, well-mashed bananas and mix well.
2. Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet
3. Bake at 400°F for 12 minutes.
Chocolate Fancy Cakes

## Description

In Romanian: Fursecuri cu ciocolata

* 4 oz / 120 g butter
* 7 oz / 220 g confectioner's sugar
* 1 egg white
* 8 oz / 250 g roasted and ground hazelnuts
* 4 tablespoons flour
* vanilla,
* butter and flour to grease and dust the pan

## Directions

1. Mix the sugar with the butter, add the egg white and cream everything well.
2. Add vanilla, hazelnuts and flour, mix well and pour the batter into a buttered and dusted pan.
3. Bake at medium heat. When cold, spread hot cream over the cake. Cut into small squares.
4. For cream, boil the chocolate with sugar and water, add rum and mix.
Marinated Mushrooms

**Prep Time:** 10 minutes

**Cook Time:** 1 hour

**Yields:** 4 servings

## Description

Don't eat too many! Quick and tasty,this delicious finger food will leave you stuffed and that's no good if you haven't even reached the main course!

## Ingredients

* 3 tablespoons minced shallots
* 2 tablespoons white wine vinegar
* 1 tablespoon grated orange rind
* ¼ cup fresh orange juice
* 2 teaspoons minced fresh or ½ teaspoon dried thyme
* ½ teaspoon salt
* 2 teaspoons extra-virgin olive oil
* 3 cups small mushrooms (about 8 ounces)
* freshly ground black pepper (optional)

## Directions

1. Combine first 7 ingredients in a bowl.
2. Add mushrooms and toss well.
3. Cover mushrooms and chill for 1 hour, stirring occasionally.
4. Garnish dish with pepper, if desired.
Easy Mint Patties

Recipe makes about 56 pieces

## Ingredients

* ¼ cup light corn syrup
* 1 teaspoon gluten free peppermint extract
* ¼ cup butter, softened
* 1 to 2 drops desired vegetable food coloring
* 4¾ cup sifted powdered sugar (about 1 pound)

## Directions

1. Combine light corn syrup, softened butter and peppermint extract.
2. Add sugar, about 1 cup at a time, stirring until well combined.
3. Stir desired food coloring into mixture.
4. Shape candy mixture into 1-inch balls.
5. Place the balls 2-inches apart on a baking sheet lined with waxed paper.
6. Gently flatten each ball with the tines of a fork.
7. Let candy stand at room temperature about 3 hours or until dry.
8. Store tightly covered in the refrigerator.
Blueberry Cobbler

## Info

**Cook Time**: About an hour

**Serves**: 8

## Ingredients

* 2/3 cup flour

* 1/2 cup sugar

* 1 1/2 teaspoons baking powder

* 2/3 cup low-fat milk

* 2 Tablespoons butter or margarine, melted

* 2 cups blueberries, cleaned and washed

## Directions

1.Preheat oven to 350 degrees.

2.In medium bowl, combine flour, sugar, and baking powder. Stir in the milk and mix the batter until it is smooth.

3.Pour the melted butter or margarine into 1 or 1 1/2 quart casserole dish. Pour in the batter, and sprinkle the blueberries on top.

4.Bake the cobbler for 40–45 minutes or until it is lightly browned.
Chocolate Sauce

**Prep Time:** 5 minutes

**Cook Time:** 5 minutes

**Yields:**

## Description

This recipe was given to me years ago by my friend Molly. It is amazing on strawberries, ice cream-- oh anything really. I have to stop myself from eating it by the spoonful. It is THAT good- and super easy to whip up when you're craving chocolate.

## Ingredients

* 1/4 cocoa
* 1/2 cup water
* 1 cup sugar
* 1 Tablespoon butter
* 1 teaspoon vanilla

## Directions

Combine cocoa, water and sugar in a small sauce pan and bring just to a boil. Remove from heat and stir in butter and vanilla. It will thicken a bit as it cools. Store in fridge.
Churros with chocolate sauce

**Prep Time: 40 minutes**

**Cook time: 10 minutes**

**Serves: 6-8**

## Description

Spanish-style doughnuts with wickedly thick hot chocolate made with real chocolate - for a rainy or snowy day.

## Ingredients

* 125 g salted butter in cubes
* 150 g plain white flour, sifted
* 15 g caster sugar or vanilla sugar
* 6 medium eggs, beaten
* sunflower oil, for frying
* sugar to decorate
* 350 g dark chocolate, chopped (ideally 70 per cent cocoa solids or higher)
* 200 ml milk

## Directions

1. Heat 250 ml boiling water with the butter in a deep, heavy-based saucepan for 2 minutes, uncovered, until the mixture boils, then tip in the sifted flour and sugar and beat hard over the heat for 30 seconds until it clumps together. Remove and cool for 2 minutes in a sink of cold water. Remove.
2. With an electric, hand-held whisk, whisk in the eggs one at a time. Once all 6 eggs are added, spoon the mix into a piping bag with a rosette nozzle and chill for 30 minutes.
3. Heat 4cm oil in a medium heavy-based pan until a cube of stale bread browns in 20 seconds. Pipe straight or curly shapes of paste into the oil with one hand and chop off the paste using scissors with the other. Cook for 1 minute, then turn with tongs, cook for 1 minute more and drain. (NB: When the churros start to brown too quickly, turn the heat off and let the oil cool down a little so that the churros turn a lovely golden colour.) Serve dusted with sugar.
4. To make the hot chocolate, combine the chopped chocolate and milk in a large heavy-based saucepan and stir over moderate heat until the chocolate has melted. Serve with the churros.
Sugar Cookies

**Prep Time:** 20 minutes

**Cook Time:** 13 minutes

**Yields:** 8-10 servings

## Ingredients

* 1 cup butter, softened
* 1 cup powdered sugar
* 1 cup granulated sugar
* 2 eggs
* 1 cup salad oil
* 2 tsp vanilla
* 1 tsp grated lemon peel
* 4¼ cup flour
* 1 tsp baking soda
* 1 tsp cream of tartar
* 1 tsp salt
* plain or colored sugar

## Directions

1. Cream butter and sugars; beat in eggs one at a time until light and fluffy.

2. Beat in oil, vanilla and lemon peel.

3. Combine dry ingredients and gradually add to sugar mixture, beating till well blended.

4. Wrap in wax paper; chill several hours.

5. Preheat oven to 350°F. Grease 2 cookie sheets.

6. Divide dough into thirds (keep ⅓ out, refrigerate the rest till needed).

7. Form heaping tsp of dough into ball and place on cookie sheet.

8. Flatten dough to 2" diameter with bottom of glass dipped in sugar.

9. Sprinkle with plain or colored sugar and bake 8 - 10 minutes or until cookies are lightly browned.

10. Allow cookies to stand on cookie sheet for an additional 2 – 3 minutes before removing.
Pumpkin Pie

## Description

So yummy. To make the crust see Almond Pie Crust.

## Ingredients

* 1 x 9-inch unbaked almond pie crust (recipe below)
* ½ teaspoon ground ginger
* 2 cups of pumpkin (16 ounce can)
* ¼ teaspoon allspice
* 1 can of condensed milk (14 ounces)
* 2 tablespoons honey
* 2 eggs
* ½ teaspoon salt
* ¾ teaspoon ground cinnamon

## Directions

1. In a large mixing bowl, combine all ingredients and mix until blended.
2. Pour into unbaked almond pie crust and baked in a preheated 375-degree oven for approximately 35 to 40 minutes or until cake tester inserted comes out clean.
3. Cool, and garnish with whipped cream (if wanted).
Herb Cheese Bread

## Ingredients

* 3 cups rice flour, divided
* 1 cup brown rice flour
* ¼ cup dry milk powder
* 2 tablespoons minced onion flakes
* 2 tablespoons sugar
* 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
* 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
* 1½ teaspoons xanthan gum
* 1¼-ounce package gluten-free quick rise yeast
* 1 teaspoon salt
* 3 eggs
* 2 cups shredded sharp cheddar cheese
* 1¾ cups water
* 3 tablespoons vegetable oil

## Directions

1. Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl.
2. Combine eggs, cheese, water and oil in medium bowl; mix well.
3. Pour mixture into dry ingredients; stir until well blended.
4. Stir in remaining cup rice flour to make stiff dough.
5. Cover bowl; let rest 10 minutes.
6. Turn onto floured surface; knead 5 minutes, using only as much extra flour as needed to keep dough from sticking.
7. Divide dough into 2 equal pieces.
8. Shape each piece into one loaf.
9. Place in lightly greased loaf pans.
10. Let rise in warm place 40 minutes.
11. Bake at 375°F for 40 minutes, or until golden brown on top.
12. Cool completely on wire rack.
Caramel Popcorn

**Prep Time:** 30 minutes

**Cook Time:** 1 hour

**Yields:** 5 servings

## Description Edit

My kids love this and I hope yours do too!

## Ingredients Edit

* 1 cup butter
* 2 cups brown sugar
* 1/2 cup corn syrup
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 teaspoon vanilla extract
* 5 quarts popped popcorn

## Directions Edit

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a large bowl.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Allow mixture to boil without stirring for about 4 minutes.

3. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat the corn.

4. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

5. Serve.
Black Marsh

**Black Marsh** is the 10th mission in the Fallen Campaign.

## Plot

Vangarath fights his way through the lands of the Lizardmen towards the Second Seal.

## Quests

* Quest for the Second Seal
	+ Find and kill the Lizardman High Priest
	+ Vangarath must survive
	+ Find the key in the swamp labyrinth
	+ Guide Vangarath to the Second Seal
	+ Destroy the Serpent Obelisk

## Hints

This mission introduces the Lizardmen as an independent faction. They only have Striders, Wyverns and Warlocks in their army (Which is why every army needs at least one Seeker to see invisible).

To the south, there is a Goblin Village with a Goblin Shaman that deals high damage. If you destroy all huts, three beacons appear. You have to activate with a unit them to activate a monument in the northwest, where a Book of Decay can be found. It is guarded by a Red Wyrm. There is also a Healing Dust +100 in the village.

To the northwest of your own base, there is a second base of the Lizardmen that is optional to destroy, but it has an abundant resource deposit. Between that base and your own, a large army of Striders is patrolling that should be destroyed separately.

The map is dotted with Green Wyrms that can be challenged with the newly gained Stalkers.

When the High Priest is dead, the map is extended. But keep in mind that he deals 90 poison damage, has loads of hit points and an Aura of Torture that depletes all units' health constantly. Moreover, the circle on the ground where he is standing is cursed. Any unit entering it dies instantaneously.

In the new part of the map, there is a key to get to the Seal. There are also permanently invisible Sneakers and Water Serpents. You have to destroy a structure in the north-west to make the Sneakers mortal and defeat them.
Fettuccine Alfredo

## Description

**Fettuccine alfredo** is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant *Alfredo alla Scrofa* in Rome. In US cuisine it may be mixed with other ingredients such as broccoli, peas, parsley, cream, garlic, shrimp, and chicken, bacon,.

## Ingredients

* 1 package silken Tofu
* 1 tbsp soy margerine
* 1/4 cup soy sour cream (sour Soy Cream with lemon juice or vinegar or use Soy Yogurt)
* 2 tbsp soy cream cheese
* 1/4 cup vegan parmesan
* 1 tsp garlic powder
* salt and pepper
* soymilk

## Directions

Put all into a blender with 1/2 cup soymilk. Blend to a creamy sauce, adding soymilk to achieve desired consistency. Heat gently until hot, but do not boil.

Serve over fetticini pasta, optionally sprinkled with chopped parsely
White Chocolate Raspberry Swirl Cheesecake

## Ingredients

* 16 oz cream cheese, softened
* ½ cup sugar
* ½ tsp vanilla
* 2 eggs
* 3 oz white baking chocolate, melted
* 1 ready-to-use chocolate-flavor crumb crust
* 3 tsp red raspberry preserves

## Directions

1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.
2. Add eggs; mix until blended.
3. Stir in white chocolate.
4. Pour into crust.
5. Microwave preserves in small bowl on high 15 seconds or until melted.
6. Dot on top of cheesecake with small spoonfuls of preserves.
7. Cut through batter with knife several times for marble effect.
8. Bake at 350°F for 35 to 40 minutes or until center is almost set.
9. Cool.
10. Refrigerate 3 hours or overnight.
Strawberry Crumb Pie

**Ingredients**

For the Crust: 1 stick cold unsalted butter 3 ounces cold cream cheese 1 1/4 cups all-purpose flour, plus more for dusting Pinch of salt For the Crumb Topping: 3/4 cup rolled oatmeal 1/2 cup all-purpose flour 1/3 cup sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

For the Filling: 6 cups (2 pounds) hulled, quartered strawberries 1/2 cup sugar 2 teaspoons fresh lemon juice 2 1/2 tablespoons cornstarch 1/4 teaspoon grated orange zest

**Directions** Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.

Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.

Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Strawberry Shortcake Cupcakes

## Ingredients

2 1/2 cups sliced fresh strawberries

1/2 teaspoon salt
1/2 cup cold butter
3/4 cup whipping cream
1 teaspoon almond extract
2 eggs, beaten
1 cup whipping cream, whipped, sweetened
18 fresh small whole strawberries

## Directions

1. In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.

2. Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until the mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.

3. On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.

4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

5. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Grilled Marinated Shrimp

## IngredientsEdit

* 1 cup olive oil
* 1/4 cup chopped fresh parsley
* 1 lemon, juice
* 2 tablespoons hot pepper sauce
* 3 cloves garlic, minced
* 1 tablespoon tomato paste
* 2 teaspoons dried oregano
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 pounds large shrimp, peeled and deveined with tails attached
* skewers

## DirectionsEdit

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Cinnamon Scones

## Description

If you're new to the world of home-made scones, then this is the perfect recipe for you to start with. It's simple and basic, but tastes great with just a hint of cinnamon. Goes with any spread.

* Contributed by Catsrecipes Y-Group
* Makes 8 scones

## Ingredients

* 2 cups white flour
* ⅓ cup sugar
* 1 tbs baking powder
* 1 tsp cinnamon
* ¼ tsp salt
* ½ cup butter
* ⅔ cup milk
* 1 egg, slightly beaten
* 1 tsp vanilla

## Directions

1. Preheat oven to 400°F.
2. Blend together flour, sugar, baking powder, cinnamon and salt.
3. Cut in butter.
4. Mix milk, egg and vanilla in another mixing bowl.
5. Add to the flour mixture, and stir until just moist.
6. Shape dough into an 8-inch round loaf.
7. Cut into 8 wedges and separate slightly.
8. Bake for 15 – 20 minutes.
Berry Berry Tart

## Description

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

* **Serves**: 8

## Ingredients

* 1 (15 oz.) pkg. refrigerated pie crust
* 1 teaspoon flour

### Filling

* 1 tablespoon sugar
* 1 cup halved strawberries
* 1 cup blueberries
* 1 (21 oz.) can cherry pie filling

## Directions

1. Allow crust to come to room temperature.
2. Preheat oven to 450°F.
3. Place crust in a 9-inch tart pan with removable bottom. Press in bottom of pan and 1-inch up sides of pan. Trim edges and prick bottom and sides generously with fork.
4. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely.
5. In medium saucepan combine sugar and strawberries. Cook until berries are tender. Add blueberries and cherry pie filling. Stir until well blended.
6. Spoon berry mixture into cooled crust; refrigerate. Serve with a dollop of whipped topping.
Matriarch

### Upgrades

Mana Efficiency, Improved Focusing, Advanced Focusing, Expert Focusing, Improved Meditation, Advanced Meditation, Expert Meditation, Mana Depletion (Research), Curse Tree (Research), Eclipse (Research)

## Combat

### Armor points

0

Cunning spellcaster unit. Can Raise Skeletons from dead units.

## Spells

* Necromancy
* Curse Tree
* Mana Depletion
* Eclipse
Strawberry Tiramisu

Delicious dessert.

* 3/4 cup powdered sugar
* 1 container (8 ounces) frozen light whipped topping, defrosted
* 1 cup strong coffee, at room temperature
* 3 tablespoons coffee-flavored liqueur (optional)
* 1 1/2 pint baskets California strawberries (18 ounces total), stemmed and sliced
* 24 ladyfingers split in half
* 2 teaspoons unsweetened cocoa powder

## Directions

In large mixer bowl, beat Neufchatel Cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend. In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish. Spoon 1/3-cup coffee mixture evenly over ladyfingers. Top with one-third of the Cheese mixture (about one cup) and spread evenly. Layer one-third of the strawberries (1 rounded cup) over Cheese. Repeat layers two more times, ending with Cheese and reserving remaining strawberries. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately. Yield: Makes 12 servings.
Bacon Potato Onion Pie

## Ingredients

* 2 large potatoes, thinly sliced
* 2 large onions, sliced
* 6 slices of bacon
* 2 eggs
* pepper and herb salt
* 1 cup milk

## Directions

1. Preheat oven to 375°F.
2. Place layers in a greased oven-proof dish in this order:
	* onion
	* bacon
	* potato
	* repeat
3. Top layer should be potato.
4. Beat two eggs, add seasoning.
5. Add milk and pour over the layers.
6. Bake in oven at 375°F until the top browns.
Sparkling Fruit Punch

**Prep Time:** 15 minutes

**Cook Time:**

**Yields:** 10-12 servings

## Description

Experiment with the recipe, if you'd like. One thing I like to do is substitute lemon-lime soda for seltzer water (not often). Or you can make it without the fruit, your choice. Feel free to experiment. Enjoy!

## Ingredients

* 2 bottles sparkling apple cider
* 1 liter carbonated water
* 3 large oranges
* 2 lemons
* 1 (6 ounce) can frozen lemonade concentrate
* 1 tablespoon white sugar
* 2 trays ice cubes
* Mint leaves for garnish (optional)

## Directions

1. Thinly slice the lemons and the oranges and place in a large punch bowl.

2. Pour in the thawed lemonade.

3. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.

3. Pour into glasses and garnish with mint leaves (optional).

4. Serve.
Spicy Shrimp Cocktail

## Ingredients

 \* 2 cups tomato juice

* 1 cup bottled clam juice
* ½ cup sherry wine vinegar
* 20 large cilantro sprigs
* 2 Serrano chiles **or** Jalapeño chiles, cut in half
* 1 tablespoon Worcestershire sauce
* 1 tablespoon olive oil
* 2 pounds uncooked large shrimp, peeled, de-veined
* 1 large tomato, chopped
* 2 green onions, chopped
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon fresh lime juice
* 1 teaspoon sugar
* lime wedges and/or avocado

## Directions

1. Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and worcestershire sauce in medium saucepan.
2. Boil until sauce is slightly thickened and reduced to 1⅔ cups, about 30 minutes.
3. Strain into a medium bowl.
4. Heat oil in large non-stick skillet over medium-high heat.
5. Add shrimp and sauté until just cooked through, about 4 minutes.
6. Cool.
7. Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce.
8. Season with salt and pepper.
9. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
10. Garnish with lime wedges and/or avocado.
Halloween Punch (Orange Cream Punch)

**Prep Time:** 10 minutes

**Cook Time:** 10 minutes

**Yields:** 24 servings

## Ingredients

* 1 quart vanilla ice cream
* 2 pints orange sherbet
* 1 16oz. can lemon-lime flavored carbonated beverage
* 1 quart cold milk

## Directions

1.Place the ice cream and sherbet in a punch bowl.

2. Pour in the milk and lemon-lime soda. Stir gently and serve immediately.
Strawberry Banana Orange Smoothie Cupcake

== Ingredients ==
**Orange Cupcakes**

* 1 box Yellow Cake

* 1 container Orange Creme Yoplait Light Yogurt

* 1 cup Orange Juice

* 2 Eggs

* 1/4 cup Freeze Dried Oranges

**Strawberry Banana Frosting**

1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)

1/2 cup Freeze Dried Strawberries

1/2 cup Freeze Dried Bananas

## Directions

**Orange Cupcakes** 1.Preheat Oven to 350 Degrees Fahrenheit

2.Beat cake mix, yogurt, orange juice and eggs on low for 30 seconds. Increase speed to medium high for 1 minute. Cut up or throw the freeze dried oranges in a food processor. Add to batter and beat for another minute.

3.Line cupcake pan with liners. Fill liners 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.

**Strawberry Banana Frosting**

1.Empty frosting container into mixing bowl.

2.Add strawberries and bananas to food processor and pulse until both fruits are ground into a fine powder.

3.Add combined powder to frosting and beat on low for 1-2 minutes until strawberries and bananas are incorporated into the frosting. Taste to make sure it tastes as fruity as you'd like, if not, continue to add more strawberries and bananas 1/4 cup at a time
Chocolate Chip Cookies

**Yields:** 12-14 servings

## Ingredients

* 1 cup shortening
* 1 cup brown sugar
* 2 tsp vanilla
* 2 cup white flour
* ½ tsp baking powder
* ¼ tsp salt
* ¼ cup water
* 1½ cup chocolate chips

## Directions

1. Beat shortening for 30 seconds.

2. Add brown sugar and continue to beat until ingredients are well blended.

3. Add vanilla and mix well.

4. Mix in the baking powder, salt and the flour; beat thoroughly.

5. Add the water, followed by the chocolate chips.

6. Using a teaspoon, mould a teaspoonful of dough and place carefully on a cookie sheet.

7. Bake at 350°F for 10 minutes.

8. Allow cookies to cool on a wire rack.
Egg-less Chocolate Mousse

**Prep Time:** 15 Minutes

**Cook Time:** 5 Minutes

**Yields:**

## Description

Gentle dessert! Good friends! Perfect time! **"Mousse"** is the French word for foam, therefore a chocolate mousse can roughly be translated as a chocolate foam. It was first created in the mid-1800s, and traditionally recipes use dark chocolate. You can sweeten to your taste by adding sugar.

## Ingredients

**for 6 people:** - 3.5 ounces (100 g) dark chocolate (70% chocolate) - 5 ounces (150 ml) heavy (thick) cream - 1 ounces (25 g) sugar

## Directions

Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate. Stir the chocolate with a wooden spoon as it is melting. While the chocolate is melting, add the sugar to the cream and then whip the cream until it is foamy. Once the chocolate is melted, "fold" in the whipped cream. Spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool. Good luck!!!
Patch 1.3

The **Patch 1.3** addresses some optimizations along with issues. It was released on 11 January 2005 and it updates the retail version of Armies of Exigo (1.0b – 1.2b) to 1.3.

**WARNING:** Previous Armies of Exigo save files are not compatible with this patch. If you would like to use your current save files then please do not install this update.

## Links

* Internet Archive: https://web.archive.org/web/20071023215632/http://www.ea.com/official/armiesofexigo/armiesofexigo/us/downloads.jsp
* Mod DB: https://www.moddb.com/games/armies-of-exigo/downloads/patch-13

## General fixes

* Online players are now defaulted to one chat room (AoX Chat) instead of national channels.
* Ladder Rankings now function and update correctly.
* **High Priest** encounter causes loss of sound on some PC configurations.
* Incorrect error message after a multiplayer de-sync.
* User is able to become stuck in **Mission 7** of the **Fallen Campaign**.
* **Scenario Editor** help file sometimes does not load correctly.
* Show Ally And Neutral Info option not functioning correctly.
* Custom Group Key bindings functioning incorrectly.
* Option menu text truncated for some European languages (800x600 resolution).
* In certain instances, the game can crash to the desktop during the in-game cinema, where **Princess Domina** is killed being guided to the portal.
* **Scenario Editor** - Giving Vision to ALL or ACTIVE players can cause a crash to the desktop.
* A crash can occur if a player quits a GameSpy game session during the Start countdown and later rejoins a saved copy of that same game.
* Loading a game that has multiple saves in Team Melee mode on *Spitting Distance* Map can crash the game.
* Game locks up when including a shape-shifted **Summoner** in a group of **Summoners** and then attempting to **Control Form**.
* Gamespy Lobby: Flooding a private chat room with one other user can crash the game.
* In certain situations, observers were able to control all units on the map after assigning them to a Super Group.
* Options > Game > Show Ally and Neutral Info toggle has no effect.
* Hero Character becomes invulnerable after skipping Phoenix in-game cinema during **Mission 9** of the **Empire Campaign**.
* Buildings and researches unlocked by the **Stone Keep** Upgrade remain unlocked after the **Stone Keep** or **Castle** is destroyed.
* Users watching replays of games while signed in to GameSpy appear to be available for chat in the GameSpy Lobby.
* No error message is given if user attempts to save a replay when there is insufficient drive space.
* As the “Collect 10,000 Wood” objective is completed, the objective “**Keran** Must Survive” is also completed. Despite that, if **Keran** does die, the mission cannot be finished.

## References

1. ↑ https://web.archive.org/web/20071023215632/http://www.ea.com/official/armiesofexigo/armiesofexigo/us/downloads.jsp
Apple Compote

## Ingredients

* 5 – 6 tart apples
* 10 oz / 300 g sugar
* 3 cups water
* a little cinnamon
* 2 – 3 cloves

## Directions

1. Peel, seed and quarter the apples.
2. Let sit in cold water.
3. Set the water with the sugar, cinnamon and cloves to boil.
4. When it starts boiling, add the apples, cover and simmer until the apples are soft.
5. Serve cold.
McIntosh Apple Pie

## Ingredients

* 2 Pillsbury pie crusts
* 5 McIntosh apples
* 1 tablespoon cinnamon
* 2 cups sugar
* 1 cup flour
* 2 cups water
* 3 teaspoons cornstarch
* half a lemon's worth of lemon juice
* ½ teaspoon nutmeg

## Directions

1. Core, peel, and slice the apples into ¼ or ⅛-inch segments.
2. Add lemon juice to the apple segments.
3. Transfer excess juices to the pie pan.
4. In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
5. In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
6. When the syrup is done boiling, gradually bring all of the ingredients together.
7. Arrange one of the pie crusts on top of the pie pan.
8. Add the apple filling into the pie pan.
9. Cover the filling with the other pie crust and make three slits on top.
10. Bake in the oven at 350°F for 60 minutes or until golden brown.
11. Take out the pie and set to cool.
12. Serve warm with ice cream or frozen custard.
Fried Little Pies

## Description

In Romanian: Placintele prajite

* 3 tablespoons oil
* 1 cup water
* 1 lb / 500 g flour
* 2 tablespoons lard
* salt

## Directions

1. Make a dough from oil, water, salt and flour.
2. Knead well.
3. It should be on the soft rather than hard side.
4. Cover and let sit for 10 – 15 minutes.
5. Then roll into a sheet a little thinner than a pencil, grease with a little melted lard and fold three ways across.
6. Grease again with lard and fold again three ways, this time lengthwise.
7. Refrigerate for 10 minutes.
8. Repeat the folding procedure, this time starting lengthwise and then across.
9. After being refrigerated for 10 minutes, roll into a sheet a little thinner than a pencil and cut into 3 inch squares.
10. Put a teaspoon of the desired filling on.
11. Cover one corner with the opposite corner to obtain a triangle.
12. These pies can be fried or baked.
13. They may be served with soup.
Homemade Guacomole

**Prep Time:** 10 minutes

**Cook Time:** 1 hour

**Yields:** 4 servings

## Description

Taco night at my house usually means guacamole first, tacos second. If my kids are around, I tend to leave out the cayenne pepper- they don't like it too spicy!

## Ingredients

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)

## Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.

2. Refrigerate 1 hour before serving.
Pork Schnitzel

## Ingredients

* 1¾ lbs / 750 g pork leg meat
* 1 teaspoon oil
* 2 eggs
* 2 – 3 tablespoons lard
* flour
* bread crumbs
* pepper
* salt

## Directions

1. Cut the pork in medium sized pieces, about a finger thick.
2. Lightly pound with the wooden hammer, salt and pepper.
3. Dredge each pork slice with the eggs beaten with a teaspoon of oil, flour, egg again and finally, bread crumbs.
4. Fry on both sides in hot lard.
5. Serve with french fries, sautéd vegetables or a salad.
Gluten-free Chocolate Chip Cookies

This recipe is from Alton Brown and the Food Network

## Ingredients

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

## Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough

into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Fresh Banana Cake

## Ingredients

* 1 pk yellow cake mix
* ⅛ tsp baking soda
* 2 eggs
* ¾ cup Coca-Cola
* 1 cup mashed ripe bananas
* 2 tsp lemon juice
* ⅓ cup finely chopped nuts
* 2 large egg whites
* 1½ cup light brown sugar packed
* ⅛ tsp cream of tartar
* ⅓ cup Coca-Cola
* 1 tsp vanilla extract
* 1 dash salt

## Directions

1. In a mixing bowl combine the cake mix baking soda and eggs.
2. Add to the batter.
3. Blend ingredients for 3 minutes.
4. In a bowl combine the bananas with the lemon juice;add to the batter.
5. Add the chopped nuts to the batter and beat for 1 minute.
6. Turn the batter into a baking disk.
7. Bake in a preheated 350ºF oven for about 40 minutes.
8. Cool on a rack for 15 minutes.
9. Remove cake from pan and turn right side up on a rack to finish cooling.
10. Combine all of the ingredients except the vanilla extract.
11. Beat for 1 minute.
12. Place over boiling water.
13. Beat for 7 minutes.
14. Remove from boiling water.
15. Add the vanilla extract and continue beating about 2 minutes.
16. Spread on the sides and top of the cold banana cake.
Chocolate chip cupcakes

## Ingredients

* 1⅓ cup semisweet chocolate morsels - Nestle [1]
* ¾ cup unsalted butter, cut into pieces
* six large eggs, separated
* ½ cup sugar, divided
* 2 teaspoons gluten-free vanilla extract
* sweetened whipped cream
* mini chocolate chips - Nestle [2]

## Directions

1. Heat oven to 350 °F.
2. Line 18 muffin cups with baking liners.
3. Coat liners with vegetable cooking spray.
4. Stir chocolate and butter in heavy saucepan over low heat until smooth.
5. Remove from heat.
6. Cool to lukewarm.
7. In large bowl, with electric mixer on high, mix egg yolks and ¼ cup sugar until very thick and pale, about three minutes.
8. Fold in chocolate mixture and vanilla.
9. Using clean, dry beaters, beat egg whites and remaining ¼ cup sugar in bowl until stiff but not dry, about two minutes.
10. Fold egg-white mixture into chocolate mixture until combined.
11. Divide batter among baking liners.
12. Bake 28 – 30 minutes.
13. Cool completely.
14. Serve with dollop of sweetened whipped cream and chips.
Vanilla Blueberry Tart

## Description

Contributed by World Recipes Y-Group. This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

## Ingredients

  \* pastry for one 9" pie crust

* 5 cups fresh blueberries
* 5 cup granulated sugar
* ½ cup firmly packed light brown sugar
* 3 teaspoons flour
* 1½ teaspoons butter or margarine
* ¼ teaspoon salt
* 1½ teaspoons fresh lemon juice
* 1 teaspoon pure vanilla extract

## Directions

1. Roll out pastry 1 inch wider all around than outer rim of pie pan. Fit pastry into pan.
2. Make a high, stand-up rim; flute edges. Prick sides and bottom of pastry with a fork.
3. Bake in a preheated oven (375 F) until golden; 10–12 minutes; cool.
4. In a medium saucepan, combine 2 cups of the blueberries, both sugars, flour, butter, salt, and lemon juice.
5. Cook and stir over low heat until mixture boils and thickens. Cool.
6. Stir in remaining 3 cups of blueberries and the vanilla extract.
7. Spoon into prepared pie shell and refrigerate until firm; about 4 hours.
8. Serve with vanilla-flavored whipped cream, if desired.
Taco Bake

**Prep Time:** 40 minutes

**Cook Time:** 30 minutes

**Yields:** 8 servings

## Description

A quick and easy recipe for a taco/mexican/south-west flavor.

## Ingredients

* 1 lb. ground beef
* 1 packet Taco Seasoning
* 1/2 onion
* 4 tortillas
* 12 oz shreaded cheese
* 1 can salsa
* sour cream

## Directions

1. Fry beef, onions, and taco seasoning together.
2. Pre-heat oven to 350°.
3. Layer tortilla, meat, and cheese (4 layers)
4. Top with salsa and cheese
5. Bake for 30 minutes.

Let stand 3 minutes. Divide into 8 wedges. Serve with sour cream if desired.
Macaroni and Cheese

## Ingredients

* 2 x 15-ounce cans of diced mexican tomatoes
* 2 tablespoons butter or margarine
* 2 tablespoons of gluten-free flour mixture
* 2 cups of milk
* 1½ cup shredded cheddar cheese (6 ounces)
* 1 teaspoon of salt
* ¼ teaspoon of pepper
* 8 ounces of gluten-free macaroni
* 2 cups of cooked ham cut into cubes (optional)

## Directions Edit

1. In medium saucepan, melt butter or margarine on low heat.
2. Stir in flour until it forms a paste.
3. Bring to medium-high heat.
4. Add cheese.
5. Stir constantly until melted.
6. Cook 8 ounces of gluten free macaroni until just done.
7. Do not overcook as the noodles will receive further cooking in the oven.
8. Place cooked macaroni into greased 2-quart casserole dish.
9. Add ham.
10. Pour over cheese sauce.
11. Stir all together gently.
12. Bake in 350°F oven for 30 minutes.

## Note Edit

If you would like to freeze your macaroni and cheese for later cooking, mix cheese sauce and pasta together in a freezer safe container. Freeze. When ready to cook, thaw macaroni and cheese thoroughly. Then bake as directed..
Bacon Deviled Eggs

## Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Mesquite, Texas in 1989. I have made this on several occasions. I love this recipe. One of my favorite appetizers.

* Contributed by Catsrecipes Y-Group

## Ingredients

* 12 hard boiled eggs peeled and halved
* ½ cup mayonnaise
* ¼ cup sour cream
* 1 tablespoon Dijon mustard
* 1 tablespoon prepared white horseradish
* 8 ounces bacon cooked crisp drained and crumbled fine
* 4 scallions finely chopped

## Directions

1. Put egg yolks in a small bowl and mash with the back of a spoon until smooth.
2. Stir in mayonnaise, sour cream, mustard and horseradish.
3. When the yolk mixture is smooth stir in bacon and scallions.
4. Using two spoons stuff egg whites with yolk mixture.
5. Cover with plastic wrap and chill.
Strawberry Shortcake

**Prep Time:** 25 minutes

**Cook Time:** 12 minutes

**Yields:** 6 servings

## Description

Fluffy, creamy, sweet. All are words that describe Strawberry Shortcake, but none of them compare to actually tasting this sweet summer treat. If you don't want to make individual cakes, you can make one large for everyone to enjoy!

## Ingredients

* 2 cups flour
* ¼ cup sugar
* 4 teaspoons baking powder
* ¼ teaspoon salt
* dash of nutmeg
* ½ cup butter or margarine
* ½ cup milk
* 2 eggs, separated
* 2 pints fresh strawberries, washed, stemmed and sliced

## Directions

1. Sift flour, sugar, baking powder, salt and nutmeg into a large bowl. Cut in butter to resemble coarse meal.

2. In a separate bowl, blend milk and egg yolks with a fork.

3. Stir milk and egg yolks into the flour mixture, and continue mixing until a soft dough is formed.

4. Preheat oven to 450 degrees F.

5. Equally divide dough into 6 portions and pat out on a greased baking sheet until you have (6) 3-inch circles. Be sure to moisten fingers with egg whites as you go along.

6. Brush cakes with egg whites and sprinkle with sugar.

7. Bake cakes for 10-12 minutes or until the top of cakes have a golden color. Remove from oven and allow cakes to cool.

8. Sweeten strawberries with sugar if necessary.

9. Cut cakes in half horizontally and fill strawberries and whipped cream.

10. Serve.
Basic Biscuits

## Ingredients

* 1 cup sorghum flour
* ¾ cup gluten-free flour blend
* ¼ cup sweet rice flour
* 1 teaspoon xanthan gum
* 2 teaspoons sugar
* 3 teaspoons baking powder
* ½ teaspoon cream of tartar
* ¼ teaspoon salt
* ½ cup shortening -- cubed
* 1 egg
* ½ cup milk

## Directions

1. Crack egg into large measuring cup.
2. Add milk to make ⅔ cup of liquid.
3. Lightly beat together.
4. Set aside.
5. Sift all dry ingredients.
6. Place in food processor.
7. Pulse in cubed shortening.
8. Add milk-egg mixture.
9. Pulse until dough is formed.
10. Wrap dough in plastic wrap and chill 1 hour or overnight, or roll or pat it out right away and use a biscuit cutter to cut biscuits.
11. Place on baking sheet and bake at 450 °F for 10 minutes.
12. Brush melted butter on biscuits the last couple of minutes of baking, if desired.
13. This helps them to brown a little bit better.
BANANA Bread

## Ingredients

* 1 cup brown rice flour
* 1 cup white rice flour
* ¼ cup each potato starch flour and tapioca flour
* 1 teaspoon xanthan gum
* 1 tablespoon gluten-free baking powder
* ½ teaspoon salt
* 1 tablespoon egg replacer (dry ingredients mixed)
* ½ cup butter (or canola oil)
* ⅔ cups honey or brown sugar **or** ½ cup fructose, cream, oil and sugar
* 1½ cups thoroughly mashed overripe bananas

## Directions

1. Mix bananas with oil/sugar.
2. oil one standard or two small loaf pans, (or six mini-loafs).
3. Stir dry ingredients into wet ingredients stir until all is moist.
4. Immediately put the batter in the pans and bake at 350°F for 40 minutes to an hour depending on loaf size.
5. Cool on rack.
Roman-Style Stuffed Eggs

## Description

In Romanian: Oua umplute in stil romanesc

## Ingredients

* 6 eggs
* 2 oz / 60 g butter
* 1 teaspoon finely minced parsley
* salt
* pepper
* lettuce

## Directions

1. Hard boil the eggs, shell and cut them in two lengthwise after they are cool.
2. Carefully remove the yolks and place them in a bowl.
3. Mix them with the butter.
4. Add parsley, salt and pepper and then use the paste to fill the egg whites.
5. Spread some chopped parsley on top.
6. Arrange the stuffed eggs on a bed of lettuce on a plat
Stuffed Eggs with Mayo

## Ingredients

* 6 eggs
* 1 tablespoon butter
* 1 tablespoon sour cream
* salt
* pepper
* mayo
* pickled peppers (or olives)
* lettuce

## Directions

1. Hard boil the eggs, shell and let cool.
2. Cut in half crosswise, remove the yolks and place them in a bowl.
3. Mix the yolks with the butter and sour cream.
4. Add salt and pepper.
5. Fill each egg half and arrange filled side down on a plate on which you previously put mayo.
6. On top of each egg, place a piece of pickled pepper or olive, cut to make a flower.
7. Decorate around the eggs with chopped lettuce.
Halloween Cookies on a Stick

**Prep Time:** 15 minutes

**Cook Time:** 15 minutes

**Yields:** 18 servings

## Description

Halloween just got a little sweeter with this quick and easy cookie recipe. that tastes horribnle

## Ingredients

* 1 cup (2 sticks butter or margarine), softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 tsp vanilla extract
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1/3 cup HERSHEY'S cocoa
* 1 tsp baking soda
* 1/2 tsp. salt
* 18 wooden ice cream sticks
* Decorating icing

## Directions

1. Preheat oven to 350 °F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt.

2. Gradually add ingredients to butter mixture and beat until well blended.

3. Drop dough by 1/4 cupfuls onto ungreased cookie sheet, making sure to keep each dough drop about 3 inches apart. Shape into balls. Insert wooden stick about halfway into center of each. Flatten slightly.

4. Bake cookies for 10 to 12 minutes or until set. Allow cookies to cool 3 minutes; carefully remove from cookie sheet to wire rack. Cookies should cool completely before moving to the next step.

5. Decorate as desired with decorating icing.

6. Recipe from Hershey's Kitchens
Root Beer Float

Any Float

**Prep Time:** 5 minutes

**Cook Time:**

**Yields:** 4 servings

## Description

Perfect for hot summer days and movie night.

## Ingredients

* (1) 2 liter bottle of Root Beer (preferably Barq's or A&W)
* OR any other soda(coke, pepsi, fanta etc)
* Vanilla ice cream

## Directions

1. Add two scoops of vanilla ice cream to a chilled glass.

2. Pour enough root beer over the ice cream until foam begins to appear.

3. Serve.
Cream Cheese Won Tons

**Prep Time:** 20 minutes

**Cook Time:** 20 minutes

**Yields:** 14 servings

## Description

Soft and chewy, these cream cheese won tons are the perfect way to kick off dinnertime!

## Ingredients

* (2) 8 ounce packages cream cheese, softened
* (1) 6.5 ounce can minced clams
* 2 green onions, chopped
* (2) 8 ounce cans water chestnuts, drained
* 1 teaspoon paprika
* 1 teaspoon ground black pepper
* (1) 14 ounce package small won ton wrappers
* 3 cups vegetable oil for frying

## Directions

1. In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Mix well.

2. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.

3. In a large skillet, heat oil to a high temperature. Fry the won tons until they are golden brown on both sides. Drain on paper towels and serve hot.