Competition: Naga Sadow Feast

my wife's Soy Peanut Sauce w/Noodles recipe!

ingredients:
1/2 cup peanut butter
2 teaspoons soy sauce
1 teaspoon white sugar
2 drops of hot pepper sauce
1/8 teaspoon of garlic powder
1/2 cup of water
1 package of egg noodles

directions:
mix all the ingredients except noodles, blend with spoon until mixture is smooth
boil the egg noodles till soft
pour peanut sauce over noodles
serve
enjoy!

Recipe:
6 pieces of semi-stale bread
1cup of butter melted
Dash of pepper
Dash of garlic powder
Dash of oregano
Dash of Italian seasoning

Directions:
In a bowl mix the butter, oregano,pepper, garlic powder, and Italian seasoning together.

Get a glass baking pan cut up the bread into small squares and line the pan with the cut up bread.

Pour the butter mixture over the bread and use a spatula to help coat the bread pieces evenly.

Preheat oven to 350 and bake 25 to 30 minutes.

And presto you have a bowl full of delicious croutons.

don't know if my file took but here you go Very rummy rum balls

1 ½ cup confectioners sugar
2 tablespoons cocoa powder
½ teaspoon ground allspice
½ cup dark rum (suggest you make it 1 ½ cups of rum, but that’s personal preference)
2 tablespoons light corn syrup
2 ½ cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
While the rum balls are baking, once they start to appear more sturdy, take rum, and basting brush and gently baste the rum over them, creating a glaze.
Take a syringe, or a turkey baster and slowly inject small amounts of rum into them..