Gryphood

Ingredients: 1 box yellow/golden cake mix 1 box vanilla pudding 4 eggs 1 cup 1 tbsp peanutbutter 1/4 cup neutral oil 1/2 cup butter 1 tbsp vanilla extract 2 cups icing sugar 3 tbsp cream Cake Instructions  Preheat oven to 350 F Grease a cake pan In large bowl, mix together 1 box of yellow cake mix, 1 box of vanilla pudding, 4 eggs, 1 cup water, 1 cup peanutbutter, 1/4 cup neutral oil Mix until smooth Pour into prepared cake pan and bake 25-30 min Icing Instructions: Melt 1/2 cup butter In a mixing bowl, place 1/2 cup melted butter, 1 tbsp vanilla extract, 2 cups icing sugar, 3 tbsp cream, 1 tbsp peanutbutter With hand mixer, blend until smooth Apply a layer to the top of finished cake Yield: 1 cake Source: WALES Cookbook Tips: In the picture there is pieces of Reese's Cups that Lee-Anne froze and then crumbled as topping. This was a nice touch but not a part of the original recipe Description: Before the pandemic, at my workplace WALES, we had a tradition of baking a cake whenever ...

Ingredients: 1/2 med yellow onion 2 cups sharp cheddar cheese 1 tbsp cooking oil 1 lb ground beef Cooking oil for frying 1 1/2 tsp onion powder 2 tsp salt 1/2 tsp pepper 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 carton/4 cups beef broth 1 can diced tomatoes 2 1/2 to 3 cups dried elbow macaroni Instructions: Dice 1/2 med onion, grate 2 cups cheddar cheese Preheat oven to broil on med heat Heat a bit of cooking oil in a large-sided skillet Add diced onion and cook until semitranslucent Add 1 lb ground beef, breaking into smaller pieces Season with 1 1/2 garlic powder, 1 tsp salt, 1/4 tsp pepper Continue to flip to distribute the seasoning until beef is cooked through, about 6 to 7 min Add 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, stirring to combine until tomato paste darkens, about 1 min Add 1 carton or 4 cups beef broth, 1 can diced tomatoes, 1 tsp salt, 1/4 tsp pepper. Stir to combine and bring to a boil Once boiling, add 3 cups dried elbow macaroni. Stir occasional...

Ingredients: 1 onion 2 carrots 2 stalks celery 3 cloves garlic 1 inch piece of ginger 1 red chili pepper 1/4 cup cooking oil 1 tbsp curry powder 1 tsp cumin 1 tsp cinnamon 1/2 tsp turmeric 1/4 tsp cardamom 2 cups chicken broth 1 1/2 lbs chicken thighs 1/4 cup red lentils Salt and pepper to taste Instructions: Dice 1 onion, chop 2 carrots, 2 stocks celery, 1 red chili pepper, and mince 1 inch ginger and 3 cloves garlic. Chop 1 1/2 lbs chicken thighs Add a bit of cooking oil to a frying pan. Fry the chicken until done, then remove from heat Add 1/4 cup cooking oil to saucepan and bring it to med heat Add 1 tbsp curry powder, 1 tsp cumin, 1 tsp cinnamon, 1/2 tsp turmeric, and 1/4 tsp cardamom and allow them to warm for about 1 min Add the prepared onion, carrots and celery, tossing and stirring to coat until slightly soft, about 5 min Stir in prepared garlic, ginger, and red chili, seasoning with salt and pepper to taste Pour in 2 cups chicken broth and 2 cups water. Partially cover and l...

Ingredients: 1 1/2 cups wheat bran 2/3 cup brown sugar 1/2 cup neutral oil 1 large egg 1 cup all purpose flour 1 tbsp baking powder 1/2 tsp salt 1 cup blueberries Instructions: Preheat oven to 375 F Prepare a 12-cup muffin tin with oil or liners In a saucepan, bring 1 cup of water to boil Remove from heat, add 1 1/2 cups wheat bran to boiling water and stir until combined Stir in 2/3 cup brown sugar, 1/2 cup neutral oil, and 1 egg In a separate bowl, whisk together 1 cup flour, 1 tbsp baking powder, and 1/2 tsp salt Combine the flour and bran mixes Fold in 1 cup blueberries Divide mixture between the 12 prepared muffin cups Bake 15-20 min Yield: 12 muffins Source: The WALES Cookbook Tips: Original recipe says to use vegetable oil but I used canola. My understanding is that health-wise, vegetable is pretty inconsistent while canola is pretty good.  It also said to pour the boiling water into a mixing bowl with the bran. Since I didn't trust boiling water in our plastic or ceramic bo...