Bored and i want to cook something?

heres some recipes if you like sweets

Apple pie: INGREDIENTS (Nutrition) 1/4 recipe pastry for a 9 inch double crust pie 2 tablespoons unsalted butter 2-1/4 teaspoons all-purpose flour 1 tablespoon water 2 tablespoons white sugar 2 tablespoons packed brown sugar 2 Granny Smith apples - peeled, cored and sliced

1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. FOOTNOTE

Peanut butter cup cookies: INGREDIENTS (Nutrition) 3/4 cup and 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butter, softened 1/4 cup white sugar 1/4 cup peanut butter 1/4 cup packed brown sugar 1/2 egg, beaten 1/2 teaspoon vanilla extract 1 tablespoon milk 20 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Cherry Torte

1 (16-ounce) package chocolate-covered graham cracker cookies, crushed 1 cup butter, melted 1 (12-ounce) container non-dairy whipped topping, thawed 1 (8-ounce) package cream cheese, softened 2 (21-ounce) cans cherry pie filling Set aside 1/4 cup crushed cookies for topping. Combine the remaining cookies with the butter; spread into a 13 x 9 x 2-inch glass baking dish. Set aside. In a mixing bowl, combine whipped topping with the cream cheese until smooth. Spread over crust; top with pie filling and sprinkle with reserved cookie crumbs. Refrigerate for several to 24 hours before serving. Makes 12 to 15 servings.

Deluxe Chocolate Chip Cookies

Amount Measure Ingredient – Preparation Method

1 cup packed brown sugar

3/4 cup granulated sugar

1 cup butter or margarine – softened

1 teaspoon vanilla

2 eggs

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

12 ounces semisweet or milk chocolate – coarsely chopped

OR

1 (12 ounce) package semisweet chocolate chips (2 cups)

OR

1 (11 1/2 ounce) package large semisweet chocolate chips

Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in walnuts and chocolate.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

lol, I hope I helped you out!