And Bloodhoof Village would eat well tonight…

Mazzranuggets

These are simple and quick to make – the longest step is “heat the oil” – and great for feeding huge numbers of people on short notice. It’s also pretty cheap, especially since it largely uses common pantry ingredients. If you have leftover nuggets, they can be refrigerated for several days or frozen for up to a week, and make an excellent base for Kissless’ Chicken Quickie.

Ingredients

• 2 lbs boneless, skinless chicken breast
• 1 c white flour
• 1 tsp salt
• 1 tsp garlic pepper
• 1/4 c fresh tarragon
• 2 T olive oil
• 2 T unsalted butter

Directions

1. Chop the chicken into nugget-sized chunks (about 1″x1″x1/2″). Place into a sealable plastic bag.
2. Place the flour, salt, and garlic pepper into the bag as well. Seal it and shake vigorously until the chicken chunks are coated.
3. Heat the oil and butter in a large frying pan over medium heat.
4. When the butter has fully melted and mixed with the oil, place the breaded chicken chunks into the pan. (Don’t just dump them out, unless you want surprise dumplings.) After you’re sure all the chunks are out, discard the bag, flour and all.
5. Sauté the chicken for 10-15 minutes, turning occasionally to ensure that all sides are evenly cooked. You want the chicken to get a nice golden-brown on the outside and be white all the way through.
6. When the chicken is finished cooking (see above), cover a plate with a paper towel or cheesecloth and place the chicken on the towel/cloth to cool for 1-2 minutes.
7. Serve with whatever condiments you enjoy with chicken. (I eat mine plain; my wife and son, with ketchup.)

Comments? Questions? Leave them below!

Chris lives on Twitter and, occasionally, at his blog Duct Tape and a Prayer. You may email him by sending a note to chris @ etherjammer DOT com.

I'd recommend washing any produce found in Tirisfal very thoroughly...

This recipe was handed to me from the lead goat, Pixelated Executioner, courtesy of Nihilistic of the Dragonblight server. I merely volunteered to make them. These cookies are delicious, and I only changed two things – one, cook them a bit longer than 10-12 minutes – I found that baking closer to 15 minutes made a better cookie. Also, I didn’t find anything like ‘caramel chips’ around here, so I just used Skor chips, and I am glad I did!

On that note, seriously, I would recommend having a stronger stomach for most of the ‘cuisine’ around the Tirisfal area…the Forsaken are quite nice, just…they’re opinion of good food is a bit different than us living folk.

This recipe is also being featured on the Thanksgiving Rawrcast with Stompalina!

Ingredients:

• 1 Cup Shortening
• 1 Cup Sugar
• 1 Cup Pumpkin Pie Mix
• 1 Egg
• 2 Cups Flour
• 1 tsp baking soda
• 1 tsp Cinnamon
• ½  tsp Salt
• 1 Bag Semi-Sweet Chocolate Chips
• 1 Bag Caramel Chips

1. Pre-Heat your oven to 350 degrees.

2. In a mixing bowl combine 1 Cup of Shortening with 1 Cup of Sugar and blend until light and fluffy. When that is ready, blend in 1 Cup of Pumpkin Pie Mix, and 1 whole egg, mix well. Add in 2 Cups of Flour, 1 tsp baking soda, 1 tsp Cinnamon, and ½ tsp of Salt and blend the mixture until it is smooth.

3. At this point, the desired “chippage” is up to each maker, but combine equal parts chocolate & caramel chips into the cookie dough.

4.  Take about a tablespoon sized dollup of the dough, and ball up onto a cookie sheet. Bake them for 10-12 minutes and then let rest on a flat cooling surface. Don’t use a wire rack for cooling as the caramel and chocolate tend to become very liquefied and make the cookies fall apart between the spaces.

Enjoy!

Prep Time: 15-20 minutes

Total Time: Approximately 5 hours and 45 minutes (most of that is fridge chill time)

Ingredients:

• 1 1/2 cups boiling water

• 1 8-serving size package (or 2 4-serving size packages) of Strawberry Banana Jell-O

• 1 1/2 cups cold water

• 1 tub (8 oz) thawed Cool Whip

• 1 cup chopped strawberries

Directions:

1. Boil 1 1/2 cups of water.  (This can be done in the microwave – put on high for 3-5 minutes, varies by microwave)

2. Pour Jell-O mix into a bowl.

3. Stir boiling water into Jell-O mix for at least 2 minutes or until completely dissolved.  (I prefer a whisk)

4. Stir in cold water.

5. Refrigerate for about 1 hour and 15 minutes (or until slightly thickened)

6. Gently stir in 2 cups of whipped topping with a wire whisk until well blended.  (You can use all of the tub or save some for a topping – up to you)

7. Refrigerate for about 15 minutes or until thickened.  If running a spoon or the whisk through the top does not leave an impression, then refrigerate until it does.

8. Chop strawberries.

9. Stir strawberries into the creamy mixture.  At this time, you can either keep the dessert in the bowl or pour it into a 6-cup Jell-O mold.

10. Refrigerate for 4 hours or until firm.  Unmold (if still in the bowl, leave it, it’s fine).  Top with remaining whipped topping.

Notes and Variations:

I highly recommend using fresh strawberries.  I usually make this dish with fresh strawberries, but have tried it with frozen.  It still tastes fine, but the texture and presentation seems nicer with fresh fruit.

Feel free to experiment with different Jello flavors and fruit combinations too!

To make this even a little more healthy, try lite or “free” whipped topping.

Open mouth, insert noms!

(Based on Mulgore Spice Bread – World of Warcraft)

Submitted by Cadistra of World of Warcraft, eh?

Ingredients:

• 1 cup dark corn syrup
• 1/2 cup brown sugar, packed (use the heel of your hand to press the sugar into the cup – add sugar until full)
• 1 egg
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup milk

Directions:

1. Preheat oven to 325°F
2. Combine corn syrup, brown sugar, and egg; mix well (if you have a mixer, use it on a very low setting)
3. Combine dry ingredients in another bowl; use a mixing spoon or spatula to mix the dry ingredients together – just be gentle! (Optional – add 1 1/2 teaspoons of pumpkin pie spice for more spice!)
4. Add dry ingredients to egg mixture and alternate with milk (just add a little at a time to properly blend it all together); mix well.
5. Pour into a greased, wax paper-lined 9×5 loaf pan
6. Bake for 80-90 minutes, or until a toothpick inserted into the center of the loaf comes out clean (the toothpick test)
7. Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely (alternatively, if you don’t have a wire rack, a bacon rack or other item that allows air to circulate under the loaf will work as well).
8. Wrap and let stand for 24 hours before slicing.

Enjoy!

Looks delicious, no?

Submitted by: Cadistra of World of Warcraft, eh?

Ingredients:

• 3/4 cup frozen or fresh berries (blueberry, raspberry, blackberry, strawberry, or mixed)
• 1/2 cup organic vanilla yogurt
• 1/2 of a banana
• 1/2 cup of cold fruit juice, your choice (recommended: blueberry or white grape)
• 1 tablespoon wheat germ (optional)
• 1 scoop vanilla whey protein powder (not required, but highly recommended)

Directions (This will be easy!):

1. Put ingredients in food processor or blender, and pulse until smoothie reaches desired consistency. (For a thicker shake consistency, or if you use fresh berries, add ice cubes.)
2. Enjoy.