Recipe Recommendations [I]

Not everything I make comes from the amazing, fermented brilliance of my mind.

In fact, quite a lot of it originates in other people's recipes, especially those of the huuuuge community at Allrecipes.com~

here are some of the things I've made from there that are worth trying for yourself :D

1. Gingersnaps!  they don't snap, but they're sweet, spicy, and deliciousss
   
2. Soft Sugar Cookies IV -- ahh they're kinda cakey.  really yummy~~
3. Rasberry and Almond Shortbread Thumbprints -- oooh they're rather buttery.  but an excellent, homemade substitution for those knott's jelly-filled cookies i used to often buy from the vending machines at school.
4. Easy Fruit Cobbler -- made this with apple slices leftover from an apple pie~  a very bread-like base, and i'd like to try it again with peaches or some other fruit..maybe plums?  mmm..
5. Black Magic Cake -- AHHH it's wonderful.  and wonderfully easy.  definitely making it again, and trying it with frosting~  (last time it was totally finished even w/o, kept fairly moist for 3-4 days, maybe more!)
   
6. Quiche Lorraine -- haha, it's not sweet or a cookie.  it's SAVORY and supersuper good.  also very easy, and open to modification, like adding spinach~
7. Chicken and Apple Curry -- i made a couple modifications, like cooking it on the stovetop and chopping the chicken breasts into cubes, but the heart and taste of the recipe was still there.  my first successful curry ♥
8. Caramelized Pork Slices -- a little bit sweet, but still quite good.  I'd make it again :)
9. Spam Musubi --It's so simple that you really only need the recipe the first time; the marinade was tasty, but since i'm usually kinda pressed for time, i don't mind frying the sliced spam straight-from-the-can; also, as long as you're using a non-stick pan, you don't really need oil to fry spam...it's plenty greasy on its own..

click to see full-size! :D

Notes:

• I never use shortening or margarine... if they're in any recipe, i always replace them with butter.  I do so because shortening scares me, and butter somehow scares me less by being uhhh "natural".  it just seems easier to trust. :P
• The recipes listed here are simple & ones I haven't made much modification to; they can be followed pretty much as-is (or by reading one or two of the reviews); only the butter thing, halving recipe yields (i usually only cook for 1 person...and for one person to finish everything...too much, yeah?), and ummm dropping-out-spices-because-i-don't-have-them

I went through a whole pound of butter in about one week.
((just thought I'd mention it.))