Gringo Navajo Tacos

2 cans of Grands Biscuits in the can
2 large cans of Pinto Beans– cook 1-2lb hamburger add Red chili powder, salsa, and spices to suit you heat up and set on the back burner

Heat canola oil (1 cup) in skillet until really hot. Press biscuits out with hand and them drop in the hot grease one at time, flipping them constantly until cooked thoroughly, also you may poke them with the tongs to speed up the cooking process.

Add beans to the Bisuit, add cheese, lettuce and toamto, and whatever else you might like.

Portal Cake | Aperture Science


  • 1 (18 1/4 ounce) package chocolate cake mix
  • 1 (12 ounce) can coconut pecan frosting
  • 3/4 cup vegetable oil
  • 7 egg whites
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup butter or margarine, melted
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup water
  • 2 (12 ounce) cans vanilla frosting
  • 8 strawberries


  1. This recipe is simple, it just takes a lot of ingredients and mixing/sitting around time to complete. Pop in a movie while making the cake to help pass the time.
  2. This recipe can easily be made for those who do not consume dairy by making sure the frosting and cake mix you use do not contain dairy. Which is easily done, I being dairy intolerant myself.
  3. And lastly, this cake is for fun. It is for the nerd in all of us that just wants to sit down with a bunch of friends, and eat. This cake is perfect for that. Heck, you could all bring food and call it a Lies and Deceit Pot Luck, and LAN your way through the meal!
  4. Warning to the wise: this cake is VERY rich. Don’t cut it into eight slices, cut it into sixteen. Regular sized slices will just make people sick to their stomachs because of how rich this cake is. So do eat carefully.
  5. The night before, mix 2/3c cocoa powder with 1.5 cans of vanilla frosting. Save the remaining half can of vanilla frosting for later.
  6. Next day: remove mixed frosting and vanilla frosting from the fridge and set to the side. Also place the cherries and chocolate chips to the side. They will not be used until the cake is completely done.
  7. Pre-heat over to 375 degrees F.
  8. Lightly butter two 9 inch cake pans.
  9. In one bowl combine all reaming dry ingredients.
  10. In larger bowl, combine all liquid ingredients and egg whites. Mix thoroughly.
  11. Slowly sift dry ingredients into the large bowl of liquid ingredients. Mix thoroughly.
  12. Pour half of the batter into one prepared cake pan, and the rest into the second cake pan.
  13. Cook for 30+ minutes, until a knife can be removed cleanly from the cake.
  14. When done cooking, allow the cake to cool for at least one hour.
  15. Remove top quarter inch from one cake round. Basically, let it have a completely flat top so that the second layer can rest smoothly on top. I suggest using a bread knife.
  16. Use the coconut frosting as the inner layer.
  17. Place second layer on top of first layer.
  18. Frost with the cocoa powder mixed frosting. Warning: this stuff is stiff, so it takes a little work.
  19. Coat entire cake with chocolate chips, press them lightly into the frosting to get them to stay. The recipe suggests one cup, I would suggest just taking from the bag. Measurements are just suggestions for chocolate chips.
  20. Using the remaining vanilla frosting and a table spoon, dallop eight circles around the top of the cake.
  21. Place the eight strawberries on top of the eight vanilla frosting circles.

Andes Creme de Menthe Chunk Cookies

1/2 Cup salted butter – softened
3/4 Cup dark brown sugar
1/2 Cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz) Andes Creme de Menthe Baking Chips
2 2/3 Cups sifted all-purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Chips and then flour. Chill approximately one hour in refrigerator. Measure out approx. 1 oz. of dough. Form ball and slightly flatten. raid oven rack one level above middle and bake on non-stick baking pans. Back at 350 for 8-10 min. Cool on pans for 2 min. before removing

Makes about 4 dozon cookies

Carne Asada

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground pepper


4 garlic cloves
1 jalapeno chile pepper, deeded and minced
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped
salt and freshly ground pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Lay the flank steak in ta large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Remove the steak from the marinade. Season both sides of steak with salt and pepper. Grill the pieces for a few minutes only, on each side until medium rare to well done, to you preference.


Homemade Ice Cream

4 – Eggs
1 – Cup Sugar
2 – Tbls Vanilla
2 – Can Condensed Milk
1/2 – Pint of Whipping Cream
1/2 -Tsp salt

Mix together

Add milk to fill line.

Fill ice and rock salt around ice cream container.

Run mixer about 20 minutes or until ice cream is done.

Red Velvet Cake (John & Ceri Gough)

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle (1 oz) red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk

1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
3 tsp vanilla extract

1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Taco Salad


– Fry hamburger
– Essentially make a salad out of everything else
– Add Hamburger & Fritos

McBride’s Guacamole

Pretty much this recipe is never the same but it always ends up tasting very good. Modify the amount of Cottage Cheese, Salsa, and Lemon Juice to suit the taste of your guests.

3 x Avocados (More or less depending on the number of people it’s feeding)
Cottage Cheese
Lemon Juice
Salsa (We like Herdez the best)

– Peel the Avocados
– Mash the avocados, but leave the pits in with everything (don’t mash those) – It helps keep the flavor good, and the avocados green
– Add cottage cheese so you have a light green mixture
– Add Lemon juice (start with 1 TBLS and then add if desired)
– Add Salsa until you like the spice & taste