Kin Food
Jalapeno Popper Corn Cupcakes Recipe

Im sure any sweet loving dragonkin or demonkin would love this spicy-sweet recipe. 


  •  1-1/4 cups all-purpose flour
  • 1 cup sugar
  •  1/2 cup cornmeal
  •  2 teaspoons baking powder
  •  1/4 teaspoon salt
  •  2 eggs
  • 1/2 cup 2% milk
  •  1/2 cup olive oil
  •  1/2 teaspoon vanilla extract
  •  3/4 cup frozen corn, thawed
  •  2 tablespoons finely chopped seeded jalapeno pepper
  •  1/4 cup panko (Japanese) bread crumbs
  •  4 ounces cream cheese, softened
  •  1/4 cup butter, softened
  •  1-3/4 cups confectioners’ sugar
  •  1 teaspoon vanilla extract
  •  Sliced jalapeno peppers
  1. In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator. Yield: 1 dozen.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.


  • 1 tablespoon sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 teaspoons kosher salt, or to taste
  • Chopped fresh cilantro


1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.

2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

(via Raw Pad Thai Recipe by Out To Lunch Creations - Peanut Free, GF)
(via Habanero Garlic Jelly « this french farmhouse)
Felinekin wondering if anybody else ever gets cravings for stretchy, slimy textures just like meat off the bone? Food I can taste without having to chew is the best- been going for roasted red peppers for this, it's good and good for you.
(via Recipe for Jalapeno Garlic Pork Shoulder at Life’s Ambrosia)
(via Egg Bhurji (Scrambled Egg Masala) Recipe - Indian Breakfast, Egg, and Low Carb Dish - Fauzia’s Pakistani Recipes - The Extraordinary Taste Of Pakistan)
Mabon—Recipes—Dinners and Meats


Merry meet to each of you again! In the following few entries, I’ll include some really great recipes for Mabon feasts. I’ve decided to span my recipes out over several days because I have so many I’d like to share that one entry just won’t suffice!

Today’s entry is all about the entreé. I’ve included some classic meat entreés, but I’ve also included vegan, vegetarian, diabetic, low-fat, low sodium, and entreés that take 30 minutes or less to make (for those of us who consistently lose track of time).  I’ll also outline the herbs included in the recipes that are specifically Mabon herbs. :) Please be warned that none of these recipes are original— I’ve found them online and in cookbooks over the years. Enjoy! (Hint: Ctrl-F the key words you’re looking for!)

Classic Mabon Entreés

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Mabon–Recipes–Stews and Soups

Cut for length! Tons of great recipes in here!


Mabon recipes galore! Surprise entry!

I love stews as much as I love my man, so I thought I’d include a few soups for you all. Do enjoy. Ctrl-F is your friend.

Soups and Stews

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I.e. food that you cook in a kitchen like a normal person, without weird game physics

#1 rule of cooking in SBURB: you can do without it. Seriously. If you see a recipe anywhere on the archives of the internet, you can usually cut out multiple ingredients and it’ll turn out fine. The recipes here are as bare-bones as possible – most of these will require little begging friends/alchemy experimentation to get obscure ingredients (because who has time for that).

These are the greatest weapon in your specibus. Chicken is cheap to alchemize, and steak comes free from an aliminator. Like so:

Chicken Teryaki:

  1. grab a bag of chicken breasts
  2. pour a bottle of teriyaki sauce in there
  3. let it chill (in the refrigerator) 3 hours or more
  4. cook it whenever you feel like it.

Italian Chicken:

  1. grab a bag of chicken breasts
  2. pour a bottle of Italian dressing in there
  3. let it chill 3 hours or more
  4. cook it whenever you feel like it.

Worchester, etc. Steak:

  1. grab some steaks
  2. pour some worchester sauce, soy sauce, and throw in some garlic and onions (powdered or fresh).
  3. let it chill 3 hours or more
  4. cook it whenever you feel like it.

Multi-purpose Marinade:

  1. grab some [INSERT MEAT HERE]
  2. pour in your base, which could be any combination of:
    Soy and/or teriyaki sauce
    Water + vegitable/canola/olive oil
    Yogurt (I’m serious!)
    Booze (SBURB is a game of growing up, after all) (No seriously, all you nagsprite wannabes- you’ll cook it so there’s very little alcohol left in the food. It’s okay because it’s science.)
  3. Add any combination of the following ingredients:
    Garlic powder, or garlic salt, or fresh garlic
    Onion powder (or fresh, or etc.)
    Sugar (brown or white)
    Black pepper
    Red pepper
    Lime juice
    Lemon juice
    Chick-Fil-A sauce. (One packet goes a long way when you have an alchemitter!)
  4. go into your guardian’s spice cabinet. Sniff the spices. If any of them smell good, throw them in.
  5. let it chill for 3 hours or more
  6. cook it whenever you feel like it

Notice a trend?

How to cook it:
There are loads of ways. My personal favorite: throw it on a frying pan on med-high heat. It’s done when you cut it open and it looks cooked all the way through. If you’re doing that, it takes nearly zero effort to pour extra marinade on it, and throw some frozen vegetables. Boom, nutrition.

Some people spew harangues like “marinade 8 hours maximum”. They are… misguided. I start a bag of breasts marinating in the fridge, go dungeon delving, and return to much them one by one over a few days. It’s totally fine. (Okay so I actually will eat them over the course of the week with great taste and no problems, but that may be a little too gross to recommend).

Chicken & Rice
1) Cook chicken, as shown above. (The teriyaki/soy-based recipes work best)
2) Cook some rice.
3) Pour the chicken over the rice.
(Note: either put the marianade aside so that it never touches the chicken, or make sure you cook the marianade for as long as you cook the chicken.)

What more is there to say.

Ramen noodles
1) Follow the directions, nitwit.

Oh yeah. Nutrition and stuff. You can throw some deli lunch meat on a frying pan and cook it until it starts to shrivel, then mix it in. Any variant of “cheese-and-crackers” will mix in well, too. MASTERPIECE.

Teriyaki sauce:
This is the greatest thing ever. If you don’t have it, here’s an easy way to make it. Once you make it once, it’ll usually duplicate fine, though I haven’t found a reliable alchemy formula.
1/2 cup soy sauce
1/2 cup water
2 tsp. fresh or powdered ginger
1/2 cup brown sugar (or regular sugar + maple syrup)

The Best Chili in Paradox Space
Okay so this one takes more than 2 seconds to make, but this is like the one recipe in my repertoire that I made myself so haters gonna hate I’m putting it here. Pro: it tastes really good after it’s been refrigerated/reheated (like, possibly even better), so you can make yourself a whole pot to feed yourself for a while.

2 lb ground beef, browned (i.e. fry it in a skillet & drain the fat, or use a cookalizer)
2 tablespoons of chili powder (chipoltle chili powder = even better. Like, woah, so good.)
1/2 tbsp cumin + a dash more (secret ingredient!)
1 “large” (12oz) can of tomato paste (other secret ingredient)
1 large (~1.5lb) can of crushed tomatoes
1 very large (2lb) can of kidney beans

cayane pepper to taste (more = more spicy. You may want to leave this out if you use chipoltle chili powder)
1/2 tbsp rosemary
1/2 tbsp paprika
1/2 tbsp garlic powder
2 bay leaves

1) brown the meat
2) pour all that jank into a crock pot
3) 45 minutes on high (7.32 seconds with a cookalizer)

-Optionally serve over tortilla chips
-Cheese & Sour Cream for the win

Speaking of sour cream…
The following recipe can be found in a Derse library. I do not recommend actually making this, though it might be a nice prank. I cannot be held responsible for any injury or other damages caused by berserk-trigger casting of endgame abilities.

Great Uncle Pawdabber’s Pre-tend
Ice Cream Showdown

3 scoops (really) sour cream
1/2 of shaved imp, amber
1 bowl
1 victim

Mix ingredients until golden brown

Yeah I haven’t tried that one yet.