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The Gamer’s Cookbook

(Dude, Where’s The Snax?)


(Russian Black Bread)


2 cups Water (warm)

1 cup Molasses (unsulfured)

3 Tbsp. Butter (softened)

2 2/3 cups Whole Wheat Flour (sifted)

1 1/3 cup Rye Flour (sifted)

¼ cup Cornmeal

2 Tbsp. Powdered Milk

3 Tbsp. Sugar

2 tsp. Salt

¼ cup Cocoa (powdered)

2 tsp. Instant Coffee

2 tsp. Caraway Seeds

2 tsp. Fennel Seeds

4 tsp. Active Dry Yeast


In large mixing bowl, sift together Whole Wheat flour, and Rye flour, along with Powdered Milk, Sugar, Salt, Cocoa, and Yeast.  Add Cornmeal and Butter. Dissolve Instant Coffee in Water, keeping mixture warm.  Very coarsely crush together Caraway and Fennel Seeds with mortar and pestle, or with small coffee grinder, add to Coffee.  Add Coffee/Seed mixture to dry ingredients and mix  5 minutes at a time, resting every other 5 minutes for 1 hour, until dough is formed.  Set in warm place and allow to rise twice before baking.  Meanwhile, preheat oven to 350 deg. After dough has risen twice, turn out onto floured surface and knead briskly for 10 minutes.  Spray two loaf pans and flour same.  Cut dough into equal portions and allow to rise in bread pans for one hour.  Bake for 30 minutes or until done.



AzureLupine’s Sex on a Plate

(White Chocolate Cherry Cheesecake)


2 cans Cherry Pie Filling

3 large Graham-cracker Pie Crusts

5 8 oz. pkgs Cream Cheese (softened)

3 large Eggs

1 cup Sugar

½ cup Sour Cream

3 Tbsp. Flour

½ oz. Amoretto (x2)

½ oz. Chambourd, or Château Monet (x2)

16 oz. White Chocolate Chips (divided)


Preheat oven to 350 deg. Mix together Cream Cheese, Eggs, Sugar, Sour Cream, and Flour in large bowl with beater until creamy. Whip in half of White Chocolate, Chambourd and Amoretto.  Divide mixture between the Pie Crusts, and bake for 30-45 minutes, or until done.

In saucepan combine Pie Filling, rest of White Chocolate and rest of Liqueur, simmer on low heat until just bubbly.  Spoon sauce onto pies while still warm. Allow to cool before serving.



Spinach Dip


16 oz. Sour Cream

1 pkg. Dry Ranch Dressing

1 10 oz. pkg. Frozen Spinach

1 loaf Kings Hawaiian Sweet Bread

Olive Oil

Couple drops of Lemon Juice (optional)


Mix all ingredients except bread together in medium bowl, refrigerate.  Hollow out loaf of bread, reserving bread removed.  Tear reserved bread into pick-up sized chunks, drizzle with Olive Oil and toast under broiler until golden brown.  To serve, spoon dip into hollowed-out bread shell and serve with toasted bread chunks and assorted raw vegetables.



Quad-B’s Hot Cream Cheese


1 8 oz. pkg. Cream Cheese

½ cup Red Pepper Jelly

½ cup Stuffed Spanish Olives

Club or Ritz Crackers


This one is really easy, on a small plate; just open a package of Cream Cheese. Pour Jelly on top of Cream Cheese, and serve with Crackers and Olives.  Trust me, this tastes great!



Smoked Salmon Spread


1 8oz. Package Cream Cheese (softened)

1 8oz. Package Smoked Salmon

Dash or two of Black Pepper

Couple drops of Lemon Juice (optional)

Couple drops of Tabasco Sauce (optional)


Mix all ingredients together in small bowl, refrigerate



Spiced Butter Spread


1 stick Unsalted Butter (softened)

1 Tbsp. Honey

¼ tsp. Cinnamon (ground)

¼ tsp. Allspice (ground)

¼ tsp. Cloves (ground)


Mix all ingredients together in small bowl, refrigerate



Seafood in Cream Sauce w/ Rotini Pasta


1 stick Unsalted Butter (halved)

4 cloves Garlic (minced, divided)

1 cup Red Onion (chopped)

½ cup Celery (chopped)

1 small Carrot (finely diced)

1 lb. medium Shrimp (cleaned, deveined, & frozen)

1 lb. medium Scallops (cleaned, deveined, & frozen)

2 1-2 lbs. Lobsters (steamed, meat removed, reserving shells)

4 Tbsp. Olive Oil

1 tsp. dried Oregano

1 tsp. dried Thyme

1 tsp. dried Parsley

2 small Bay Leaves

2 tsp. Greek Seasoning

1 cup White Wine

1 cup Peccorino Romano Cheese (grated)

1 cup Parmesan Cheese (grated)

1 16 oz. ctn. Heavy Cream

1 16 oz. ctn. Half & Half

1 lb. Rotini Pasta

Milk as needed

Salt and pepper to taste


Defrost Shrimp and Scallops in colander until thawed.  In large saucepan, combine Heavy Cream, Half & Half, Butter, And Cheeses, simmer at low-to-medium heat until well blended.  Add Bay Leaves and Lobster Shells; simmer for 10-15 minutes adding milk as needed, then remove Bay Leaves and Shells.  In large skillet, sauté vegetables with Olive Oil, Butter and half of Garlic with Olive Oil until Onions are just translucent. Add Shrimp and Scallops to skillet and dust with Greek Seasoning. Add Oregano, Thyme, Parsley, and White Wine, and cook until just done.  Add Lobster meat and simmer on low for another 5 minutes. Combine contents of skillet to saucepan and keep on low, stirring occasionally.  Prepare Rotini per package directions adding rest of Garlic to water. When pasta is finished, add to saucepan, combining all ingredients together.  Serve in warm bowls with garlic toast. 



Venison Quesadillas w/ Beans & Rice




1 lb. Venison Roast, (sliced thin)

1 lb. sliced Pepper Jack Cheese 

1 lb. sliced Velveeta

1 pkg. 8” flour Tortillas

1 pkg. Taco Seasoning (divided)

2 Tbsp. Olive Oil

Butter-Flavor Cooking spray


In large skillet, dust Venison with Taco Seasoning, and sauté in Olive Oil until done. Transfer to warm dish.  Wipe out skillet, and recoat with Cooking Spray, take a Tortilla, and layer half as follows: Velveeta, Venison, Pepper-Jack, fold over.  Toast in skillet until cheese is melted. Continue until Venison is gone. Serve with Rice (below) and chopped lettuce, tomatoes, onions, sliced black olives, sour cream, & salsa picante (optional)


Beans and Rice


1 cup uncooked Rice

1 cup Water

1 cup Consume’

1 can Black Beans

1 can Red Kidney Beans

1 can Sweet Corn (drained)

1 small can Tomatoes w/ Chilies

Rest of Taco Seasoning


In saucepan, combine above ingredients and heat through until rice is done.