Man in the Kitchen

I cook a lot. I'm a guy. It's really a rarity to find other guys that really cook anymore. However, I'm big into baking and trying random new recipes. Enjoy!
Homemade donuts and donut holes:

THESE ACTUALLY AREN’T BAD FOR YOU!!

It’s just a can of pillsbury grands biscuits!

Cut out the centers and fry in any type of oil—-I used vegetable. Each donut hole is only 50 calories AND it’s rolled in a little cinnamon sugar mix I made. The whole donut is about 200 calories and is also in the cinnamon sugar. Literally only took 5 minutes.

Homemade donuts and donut holes:

THESE ACTUALLY AREN’T BAD FOR YOU!!

It’s just a can of pillsbury grands biscuits!

Cut out the centers and fry in any type of oil—-I used vegetable. Each donut hole is only 50 calories AND it’s rolled in a little cinnamon sugar mix I made. The whole donut is about 200 calories and is also in the cinnamon sugar. Literally only took 5 minutes.

Fried Oreos:

Ingredients:
-Bisquick/pancake batter
-Oreos 
-Vegetable oil

Directions:
1- Make up the pancake batter and douse your Oreos in it.
2- Make sure you have a deep fryer all set up and heated with the vegetable oil.
3- Drop them directly into the oil and raise them out when they’re golden brown.

There’s just nothing more American than deep fried sugary cookies filled with cream. Especially when it’s “milk’s favorite cookie.”

Fried Oreos:

Ingredients:
-Bisquick/pancake batter
-Oreos

-Vegetable oil

Directions:
1- Make up the pancake batter and douse your Oreos in it.
2- Make sure you have a deep fryer all set up and heated with the vegetable oil.
3- Drop them directly into the oil and raise them out when they’re golden brown.

There’s just nothing more American than deep fried sugary cookies filled with cream. Especially when it’s “milk’s favorite cookie.”

Crab Meat Quesadillas:

Ingredients:
-1 whole wheat tortilla
-Crab meat (you can get this pretty cheaply at Publix)
-1/4 cup mozzarella cheese
-1 tbsp light miracle whip

Directions:
1- Mix together the crab meat (or surimi) and the miracle whip and spread it into half of the tortilla.
2- Lay the cheese out across the same half on top of the crab. 
3- Fold the other half on top of the filled half. 
4- I use a George Foreman grill, but any kind of grill will work. Grill/brown the quesadilla to your liking. 

You are now the proud owner of a crab quesadilla. I didn’t use any seasoning, but I think this could really benefit from some pepper, be it cayenne or otherwise. Actual sliced and grilled  peppers could add some nice texture and punch. Bon appetit!

Crab Meat Quesadillas:

Ingredients:
-1 whole wheat tortilla
-Crab meat (you can get this pretty cheaply at Publix)
-1/4 cup mozzarella cheese
-1 tbsp light miracle whip

Directions:
1- Mix together the crab meat (or surimi) and the miracle whip and spread it into half of the tortilla.
2- Lay the cheese out across the same half on top of the crab.
3- Fold the other half on top of the filled half.
4- I use a George Foreman grill, but any kind of grill will work. Grill/brown the quesadilla to your liking.

You are now the proud owner of a crab quesadilla. I didn’t use any seasoning, but I think this could really benefit from some pepper, be it cayenne or otherwise. Actual sliced and grilled peppers could add some nice texture and punch. Bon appetit!

I just got 7 boxes of Girl Scout cookies…so I think it’s time I google around and create my own recipes utilizing my purchases!

McClure Family Homemade Spaghetti Sauce: (shown on top of spaghetti noodles with Parmesan cheese and garlic bread)

Ingredients:
-2 lbs. ground beef
-2 small cans tomato paste
-1 normal can tomato sauce
-2 small cans tomato sauce
-1 cup of water (measured in empty tomato sauce can)
-1 teaspoon fresh garlic
-2 cans diced tomatoes
-1 diced yellow onion
-3 packets “thick and zesty” spaghetti sauce seasoning
-1/4 cup mozzarella cheese (optional)
-Italian seasoning (to taste)
-Garlic salt (to taste)

Directions:
1- Brown all of your meat and get a crockpot!
2- Put the diced tomatoes, tomato paste, and tomato sauce into the crockpot and set it to “low.”
3- Dice your onion up if you haven’t already.
4- Strain the grease/fats off your cooked meat and then put it back into the same pan. Add the onion and 1 packet of the spaghetti seasoning to the meat.
5- Allow meat to soak up the seasoning and add 3 packets of the seasoning and the Italian seasoning to the crockpot with 1 can of water.
6- Put meat/onion/seasoning into the crockpot and stir well. Add garlic, garlic salt, and mozzarella cheese.
7- Let sit on “high” in the crockpot for 1-3 hours or until it’s hot and delicious.

Put on top of any kind of noodles for a spaghetti flavor that packs a punch. 

I made this specifically for my parents this weekend and they loved it. My best friend said it was the best spaghetti she’s ever had. Why? It was homemade. Also, her family uses Ragu and I think the few minutes of work in browning meat and turning a crock pot on is worth the wait for this delicious concoction. I hope everyone loves it!

McClure Family Homemade Spaghetti Sauce: (shown on top of spaghetti noodles with Parmesan cheese and garlic bread)

Ingredients:
-2 lbs. ground beef
-2 small cans tomato paste
-1 normal can tomato sauce
-2 small cans tomato sauce
-1 cup of water (measured in empty tomato sauce can)
-1 teaspoon fresh garlic
-2 cans diced tomatoes
-1 diced yellow onion
-3 packets “thick and zesty” spaghetti sauce seasoning
-1/4 cup mozzarella cheese (optional)
-Italian seasoning (to taste)
-Garlic salt (to taste)

Directions:
1- Brown all of your meat and get a crockpot!
2- Put the diced tomatoes, tomato paste, and tomato sauce into the crockpot and set it to “low.”
3- Dice your onion up if you haven’t already.
4- Strain the grease/fats off your cooked meat and then put it back into the same pan. Add the onion and 1 packet of the spaghetti seasoning to the meat.
5- Allow meat to soak up the seasoning and add 3 packets of the seasoning and the Italian seasoning to the crockpot with 1 can of water.
6- Put meat/onion/seasoning into the crockpot and stir well. Add garlic, garlic salt, and mozzarella cheese.
7- Let sit on “high” in the crockpot for 1-3 hours or until it’s hot and delicious.

Put on top of any kind of noodles for a spaghetti flavor that packs a punch.

I made this specifically for my parents this weekend and they loved it. My best friend said it was the best spaghetti she’s ever had. Why? It was homemade. Also, her family uses Ragu and I think the few minutes of work in browning meat and turning a crock pot on is worth the wait for this delicious concoction. I hope everyone loves it!

Mint Chocolate Chip Cupcakes:

Ingredients
-1 box yellow cake mix 
-Chocolate bark (I used 4 squares)
-1/3 cup vegetable oil
-3 large eggs
-1 1/4 cups water
-White chocolate chips (optional)
-Peppermint extract

I got around 56 mini cupcakes from this, but you could easily get 28-30 regular sized cupcakes as well.

Directions:
1- Mix cake mix by the instructions or with your favorite cake recipe, except you add 1/4-1/2 teaspoon of peppermint extract into the mix.
2- Spray your cupcake tins before!!! Preheat oven to 350. Fill each little cupcake indentation about 2/3 of the way full. Bake them until they are lightly brown around the edges.
3- Pull them out and let them cool. Start melting your chocolate bark in a double boiler or some other way. Add 1/4 teaspoon of peppermint extract to the chocolate and mix well in the bowl. Keep heated to ensure it stays melted.
4- Once cooled, you can dip the tops of each cupcake in the melted chocolate/peppermint mixture. Once you are pleased with the amount on top, you can put the white chocolate chips (optional) or any other garnish on top. I used one white chip per cupcake since they are so small.
5- You can leave these out to dry or stick them in a freezer for a quicker hardening.

I made these February 16th at 1 am for no good reason. I tried out a new recipe and if you hate peppermint these are definitely not for you. That said, I’ve gotten quite a few compliments on them so far! My dad even took them to church and said they were liked by all. Store them in a container or in the fridge in bags. Mine sat out until this Monday morning and are still moist as could be. Hope you love them!

Mint Chocolate Chip Cupcakes:

Ingredients
-1 box yellow cake mix
-Chocolate bark (I used 4 squares)
-1/3 cup vegetable oil
-3 large eggs
-1 1/4 cups water
-White chocolate chips (optional)
-Peppermint extract

I got around 56 mini cupcakes from this, but you could easily get 28-30 regular sized cupcakes as well.

Directions:
1- Mix cake mix by the instructions or with your favorite cake recipe, except you add 1/4-1/2 teaspoon of peppermint extract into the mix.
2- Spray your cupcake tins before!!! Preheat oven to 350. Fill each little cupcake indentation about 2/3 of the way full. Bake them until they are lightly brown around the edges.
3- Pull them out and let them cool. Start melting your chocolate bark in a double boiler or some other way. Add 1/4 teaspoon of peppermint extract to the chocolate and mix well in the bowl. Keep heated to ensure it stays melted.
4- Once cooled, you can dip the tops of each cupcake in the melted chocolate/peppermint mixture. Once you are pleased with the amount on top, you can put the white chocolate chips (optional) or any other garnish on top. I used one white chip per cupcake since they are so small.
5- You can leave these out to dry or stick them in a freezer for a quicker hardening.

I made these February 16th at 1 am for no good reason. I tried out a new recipe and if you hate peppermint these are definitely not for you. That said, I’ve gotten quite a few compliments on them so far! My dad even took them to church and said they were liked by all. Store them in a container or in the fridge in bags. Mine sat out until this Monday morning and are still moist as could be. Hope you love them!

Cake Balls/Pops: (Only some shown)
Ingredients: -1 box yellow cake mix (doesn’t matter what kind) -1 can frosting (I used chocolate) -Chocolate bark (four squares was enough for all of those!) -3 large eggs  -1/3 cup vegetable oil -1 1/4 cups water -assorted sprinkles (optional) -sticks for cake “pops” (optional)
This makes about 31 cake pops, give or take a few depending on how largely you roll the balls. I got 31 exactly from one box of cake mix.
Directions: 1- Heat your oven to 350 and make the cake per the instructions on the box or with your favorite cake recipe and allow it to cool. You can tell it’s done by sticking a toothpick in the center. If the toothpick comes out clean, the cake is done!  2- Allow the cake to cool. Hot cake will definitely burn your hands. 3- Once the cake has cooled, get a bowl and crumble the entire cake into it. 4- Add the can of frosting to the cake and either stir or mix with your hands until it is well blended into the cake and looks like it holds up to your liking. 5- Roll the balls! I put mine on a piece of wax paper in a cookie sheet and they were about the size of one of the enormous lollipops you can buy for fundraisers.  6- Put the sticks in now if you have them. Not too deep or it’ll read through the top later.  7- Place the cookie sheet/whatever you used to hold them into the freezer for about 30-45 minutes or until they are firm and no so gooey. 8- Melt the chocolate bark in a double boiler (I made a makeshift one from a pot and a metal bowl) so you can dip the tops in after the freezing process. 9- While resisting the urge to destroy these in your mouth, lightly dip them one by one into the melted chocolate and IMMEDIATELY top with whatever you have for them because the chocolate will harden quickly at room temperature. 10- Put them stick down so you don’t ruin your marvelous toppings. I put mine straight through a cookie drying tray slightly elevate on two cake mix boxes, as shown, overnight. You can also freeze them again to ensure their safety.
My best friend and I made these on Valentine’s day and they are still delicious and holding up even after passing them out at school!
On a side note, please use good sprinkles. I made these and forgot to check the expiration date on mine. Old sprinkles make these taste like soap. The red velvet cake pops (red velvet cake, cream cheese frosting, vanilla candy coating melted), on the other hand, turned out perfectly. Enjoy!!

Cake Balls/Pops: (Only some shown)

Ingredients:
-1 box yellow cake mix (doesn’t matter what kind)
-1 can frosting (I used chocolate)
-Chocolate bark (four squares was enough for all of those!)
-3 large eggs
-1/3 cup vegetable oil
-1 1/4 cups water
-assorted sprinkles (optional)
-sticks for cake “pops” (optional)

This makes about 31 cake pops, give or take a few depending on how largely you roll the balls. I got 31 exactly from one box of cake mix.

Directions:
1- Heat your oven to 350 and make the cake per the instructions on the box or with your favorite cake recipe and allow it to cool. You can tell it’s done by sticking a toothpick in the center. If the toothpick comes out clean, the cake is done!
2- Allow the cake to cool. Hot cake will definitely burn your hands.
3- Once the cake has cooled, get a bowl and crumble the entire cake into it.
4- Add the can of frosting to the cake and either stir or mix with your hands until it is well blended into the cake and looks like it holds up to your liking.
5- Roll the balls! I put mine on a piece of wax paper in a cookie sheet and they were about the size of one of the enormous lollipops you can buy for fundraisers.
6- Put the sticks in now if you have them. Not too deep or it’ll read through the top later.
7- Place the cookie sheet/whatever you used to hold them into the freezer for about 30-45 minutes or until they are firm and no so gooey.
8- Melt the chocolate bark in a double boiler (I made a makeshift one from a pot and a metal bowl) so you can dip the tops in after the freezing process.
9- While resisting the urge to destroy these in your mouth, lightly dip them one by one into the melted chocolate and IMMEDIATELY top with whatever you have for them because the chocolate will harden quickly at room temperature.
10- Put them stick down so you don’t ruin your marvelous toppings. I put mine straight through a cookie drying tray slightly elevate on two cake mix boxes, as shown, overnight. You can also freeze them again to ensure their safety.

My best friend and I made these on Valentine’s day and they are still delicious and holding up even after passing them out at school!

On a side note, please use good sprinkles. I made these and forgot to check the expiration date on mine. Old sprinkles make these taste like soap. The red velvet cake pops (red velvet cake, cream cheese frosting, vanilla candy coating melted), on the other hand, turned out perfectly. Enjoy!!