I made these recipes! I fucking love to cook, lmao. I don't know what I'm doing so don't @ me if you try one and it's terrible.

This was my first venture into posting recipes, and it is A Mess. But… I still think this was pretty delicious! It's very much a “throw a bunch of shit I find in the kitchen together and see what happens” recipe though.

Mashed Potato Crust:

4-6 Yukon Gold Potato

Spices: I used Tandoori, Garlic Salt, Balti, Berbere, Sweet Curry and Chili Powder.

Lemon Greek Yogurt - 1 1/2 Tbsp

2 tbsp half/half

1/2 stick butter

2 squirts of Chili Garlic Cholula

Fresh basil, cut up into lil pieces

For the rest:

1 cup carrots, diced

1 cup peas

alfredo sauce - whatever your desired amount is

More of aforementioned spices (I only used tandoori and berbere in the filling)

Shredded mexican blend cheese

I first began by nearly setting the house on fire. Then I cut and boiled my potatoes. I didn't peel them because I am an idiot. Anyway. I then mashed them, adding the spices at first (the amount you add is really up to your soul but I went heavy on the garlic salt because I had no fresh garlic, and heavy on the tandoori and berbere as well because I love spice. I was more reserved with the balti, chili powder and sweet curry.)

I then added my butter and my half and half and got to mashing. I used some lemon greek yogurt to add a slight tang, citrusy sweet flavor, but regular lemon juice can also be used. I cut up fresh basil into very fine pieces. I mixed in a few shakes of chili garlic sauce. Then I spread this mixture over the bottom of a dish and set it aside.

I boiled my peas and carrots and then cut them all up, putting it into a batch of alfredo sauce seasoned with generous amounts of Tandoori and Berbere. How much alfredo sauce did I use? I don't know! Probably at least 75% of a jar. Does that mean anything to you? It doesn't to me. I don't do numbers. Amount of alfredo sauce is another thing to let your heart guide you on, buddy. Sorry.

Anyway I then poured this mixture over the potatoes and topped it with the rest of the potatoes, spooning it carefully over the top to create a sort of crust. Bake for about 17 min at 350.

I made this one night on a random idea whim, and it accidentally turned out amazing.

Ingredients: Frozen tater tots brand of your choice 2oz cream cheese 1 1/2 cup shredded Mexican cheese blend 1/2 cup mozarella cheese 1/2 jar alfredo sauce 2 cups pasta - shells or macaroni Chili powder Garlic powder 3 slices of muenster cheese

Spread frozen tater tots across the bottom of a medium-large dish. Spread cream cheese generously over the top. Set aside for now.

Cook pasta using directions on box. Dump cooked pasta over the tater tots and cream cheese. Mix in the cheese, alfredo sauce, and spices. Place cheese slices so that they cover the top of the ingredients. Cook in the oven at 350 for half an hour.

A recipe originally created for the Sunshine Revival Challenge on Dreamwidth, and a fun healthier snack for when I'm feeling, you know, healthy.

Ingredients: ½ cup diced cucumber 2 tbsp cream cheese (or however much is needed to spread across tortilla of choice) 1 tortilla of choice (i use mission gluten free) ¼ large avocado, sliced ¼ cup of mixed kale and spinach ¼ cup finely diced tomatoes sea salt

Take tortilla and spread it out. Spread cream cheese across tortilla. Splay kale and spinach over cream cheese. Add avocado slices, then add diced cucumber and tomatoes. Sprinkle sea salt over the top. Roll tightly. Wrap in plastic wrap or tinfoil and refrigerate for at least 45 min. When time has passed, remove plastic wrap. Cut into 1 inch pieces and secure pinwheel curls with toothpicks, and serve.