Crunch Time- A Foodies Clan

1 1/4 cup plain baking flour 1 cup rolled oats 1/2 cup sugar 3/4 cup desiccated coconut (NOT SWEETENED) 150g butter 2 tablespoons golden syrup 1/2 teaspoon baking soda -Set oven to 180c -Put flour, oats, sugar and coconut in a bowl and stir it to combine -In a saucepan put in butter and golden syrup and stir until butter is melted -Mix the baking soda and a little bit of water together and add to the butter mixture, it will bubble, this is fine. Remove it from the heat and stir thoroughly -Pour into dry ingredient and mix until fully combined, roll a tablespoon of mixture into a ball and place on a baking tray -Bake for 12 minutes

1 lb ground beef 3/4 white onion 2 bell peppers 1 cup mushrooms (coarsely chopped) 1 tbs minced garlic Noodles of choice Seasonings of choice 3 jars of sauce of choice

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1. Chop your white onion, bell peppers, and mushrooms. Keep the mushrooms separate.

• You can also use red onions, but I prefer white.
• If you want to skip the chopping stuff, just buy pre-packaged diced onions and bell peppers and break the mushrooms in half instead of chopping.
• If you like your spaghetti to be less chunky, adjust the chopping as needed to be finer.
• You can add or remove ingredients as you'd like! I often remove the mushrooms and make a separate batch when cooking it for my friends because they don't like mushrooms.

2. Put some oil at the bottom of a shallow pan and saute your chopped onions and bell peppers with the minced garlic until fragrant and soft. Add your chopped mushrooms, and then season to taste.

• I use no-salt seasoning from Costco, garlic salt, and crushed red pepper for spice, but you're welcome to use anything.

3. Dump the sauteed items into a deep pot and set aside. 4. Begin boiling your water for pasta.

• PRO TIP: Salt the water as you usually would before boiling the noodles, but also add oil to keep the noodles from sticking as they cook!

5. While you are waiting for the water to boil, using the same pan you sauteed the veggies in, add oil and saute your ground beef. Season while cooking, using the same seasoning you used on the veggies.

• For a healthier option, use 99% lean ground turkey meat.

6. Once the ground beef has finished sauteeing, add it to the pot that the vegetables are in. 7. Add your jars of sauce to the meat and veggies and let it heat up if you are serving it immediately.

• My Avo puts sugar in her spaghetti at this point, but I just use a sweeter sauce from the jar, such as Ragu. Any sauce will work here, including homemade, but I've found that spaghetti sauce from a jar works best when you are in a rush.

8. While the sauce is heating up, cook your noodles according to the package. 9. Once the noodles are done and the sauce is hot, serve! Place spaghetti in a bowl and ladle the sauce on top, then mix. Top with parmesan or any other cheese you would like. 10. Store separately in the fridge once the sauce has cooled.

Sauce: General Béchamel, but in case you lovelies aren't familiar of it; 50g Butter (Salted or unsalted it doesn't actually matter) 50g Plain Flour >Can be increased depending on size of meal, butter and flour need to be the SAME amount. 3/4 cup Milk. (Can be more or less depending on the thickness of sauce) Salt and Pepper to taste. 1 Cup grated Cheese(Any kind, we usually use Edam/Colby)

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Melt Butter in pan, once melted add Flour and Mix until a paste is formed. Pour milk in while whisking until all integrated. Add Salt and Pepper Seasonings. Heat until just bubbling, lower heat, add cheese. Mix until combined. Cook Pasta in pot, strain and then put into preferred oven pan of choice. Pour sauce over top, mix that yummies up. Flatten it out. Crush a handful of Corn Based Cheese Chips(I used Twisties, you can use Cheetos probably), maybe 2 if you want something extremely cheesey. Get the same amount of Bread crumbs and mix it with the crushed chippies. Sprinkle crumb-chip topping over top of mixed pasta until fully coated evenly. put in oven at 200c for 10 minutes, preferably at the top of the oven. Take out and serve, enjoy yum yum.

• 660g Self Raising Flour • 300mL Heavy Cream • 300mL Schweppes Lemonade (or other Sprite equivelent)

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1. Preheat the oven to 220°c. 2. Sift Flour 2 times 3. Fold in Cream 4. Fold in Lemonade until barely combined 5. Turn over onto a floured work surface and roll a couple of times. Be careful not to overwork dough. 6. Shape into a slab 1 ½ cm high. 7. Cut into squares, brush with milk and bake for 10 minutes

Ingredient list 1 lb 99% lean turkey meat (or ground beef, I won't judge) 21.5oz canned chopped tomatoes (roughly 1.5 cans) 4 cans of beans of choice (kidney, ranch style, black beans, etc.) 1 small can diced green chiles 1 1/2 cups water 3 heaping tablespoons of garlic (measure with your heart) 1 packet Lipton French Onion Soup mix 1 tbsp chili powder 1 tbsp dried oregano 1 tsp ground white pepper 1 tsp salt 1 tsp chipotle chili pepper 1 white onion, diced 1 can tomato paste Cornstarch to thicken

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1. Chop up your onion. I like my chili thick, so I roughly dice them, but if you don't like it that way, you can dice them finer. 2. Brown and season your meat with whatever seasoning you like. I use garlic salt, crushed red pepper, and Costco's no-salt seasoning. 3. Add your onions and one heaping tablespoon of garlic to the pan with the meat when it is very close to done cooking. Let cook until fragrant. Allow the ingredients to be friends in the pan. 4. Add your water, salt, pepper, chili powder, chipotle chili pepper, oregano, two heaping tablespoons of garlic, and Lipton onion soup mix to a heavy-bottomed pot. Put over heat and allow to simmer, about 10 minutes. This would be a great time to open all your cans. 5. This next step is easy. Temporarily removing the pan from the heat, dump in your cans of beans, green chili, and the meat/onion mixture into the pot. Place back on heat and allow it to boil. It will be really watery at this point, but don't worry about that. 6. Once boiling, reduce the heat to a simmer. Add your can of tomato paste, and let simmer for at least 30 minutes. Maybe do some cleaning during this step, because it'll be mighty tempting to eat it while it's hot and you can't do that with a clear conscience if you have a messy kitchen. 7. At the end of the 30 minutes, your chili is reasy to consume! If you wish for your chili to be thicker, add a 1:1tbs mixture of water and cornstarch until it reaches the desired thickness and enjoy!