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This and this are your best friends. You add these to meat, and its chili.

I make the original one, and thicken it up with flax seed, not because I like the taste, but so I can get some fiber. Other delicious options to add are -

• Can of corn
  
• Jalepenos
  
• Sweet peppers - I personally like pepercini
  
• 1 Medium sized onion
  
• 1 green pepper
  
• 2 cans of beans, I like it with black beans. I know OP mentioned leaving them out, but FYI for anyone else.

I tried Breakfast Sludge this morning. I am still alive.

I used Post Shredded Wheat ' Bran, very cheap instant coffee ($1.00), Nestle Hot Cocoa Mix, Sweet Coconut Thai, cinnamon, sugar and whole milk.

Notes:

• The taste was too sweet for me - the hot coco has sugar, so adding additional sugar is unnecessary.
  
• The cinnamon is very important. Don't try to drink this without it.
  
• The Chi that I used added more complex flavors and improved the sludge.
  
• Why are you waiting, make some sludge.
  
• Sludge was all I had for breakfast and was satisfying.

The grape jelly seems like it would add a really great sweetness to the meatball. My mom makes Swedish meatballs like this except with brown sugar, ketchup, and a host of other things I don't know off the top of my head. They're always more sweet than savory, but they are goddamn delicious. I wonder if the grape jelly could be substituted for some of that razzpotle dip that people pour on top of cream cheese... maybe for some extra smokiness.

I like the everything slow cooker recipe book at amazon. If you don't want to splurge for that, sign up at allrecipes.com. That site has some many awesome things...

I'm eating a slow cooker made beef stroganoff soup right now!

Complete seasoning can be bought in the store. I recommend the Badia brand. It goes good on everything! http://www.amazon.com/Badia-Complete-Seasoning-3-5-Ounce-Bottle/dp/nutrition-facts/B0011TI7HM They sell it at the grocery store in the spices aisle, sometimes in the ethic aisle.

Garlic >.< Whoops typo!

Here's my go to noodleys: MAMA PORK AWESOMNESS.

Enjoy. Do yourself a favor and order a whole box of them.

If you don't mind buying a bag of Thai tea, I have a simpler, authentic (source: I'm Thai, and I make this nearly every day) recipe for you. The only difference is that I use raw sugar instead of white for a deeper flavour.

• 1 mug of very just under boiling hot water
  
• 4 tablespoons Thai tea
  
• sugar
  
• condensed milk
  
• evaporated milk
  
• ice
  
  Pour mug of hot water over 4 TBSP of Thai tea. Stir a bit and let steep a bit while you prepare the rest. In a tall glass (I use at least a 20 oz glass) add 2-4 teaspoons of sugar. Then add 2-4 teaspoons of condensed sweetened milk. Strain your tea into this glass and mix until all the sugar and milk has been in corporated. Add evaporated milk to taste (1/4 to 1/2 cup) and mix. Add to a 20 oz container filled with ice or just add that amount to your glass to fill it to the top. A light mix will melt some of the ice and dilute your drink perfectly.
  
  After a bit of practice, the most difficult part is measuring out the tea and sugar. My routine is heating a mug of water and letting the tea steep, then measuring the sugar into my next cup. I use a large spoon to add a glob of condensed sugar, mix, pour a lot of evaporated milk, ad tea, then ice. It takes about 5 minutes or less from cold water to iced tea. If you want, you can wait til later to add the evaporated milk to get that nice, just poured look. I just want get that caffeinated, sugary goodness in my gullet so I try to be as efficient as possible.
  
  This Pantai Norasingh brand is the tea I use. It ought to be about 3-5 dollars a bag, definitely not more. I would check your local oriental grocery (I'm describing the store, not the people) for the tea. Amazon is convenient as heck, but this is way too expensive.
  
  timing or 2-4 minutes for most tea is not essential as it doesn't have a problem of becoming overly bitter.
  
  

Shit, I put Sriracha on round 'bout everything. Sweet, savory, it's all good. But this exists as well.

I just ordered a crock pot (this one if anyone else is thinking the same http://www.amazon.com/Hamilton-Beach-Forget-6-Quart-Programmable/dp/B001AO2PXK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1311702260&sr=1-1) just so I can make this. Once it arrives and I come some up I will report back, thanks for the recipe!

Simple Seitan (makes 1lb - time: 1hr, 30min)

source: Veganomicon - or PPK

1 cup vital wheat gluten flour

3 tablespoons Nutritional yeast

1/2 cup cold vegetable broth

1/4 cup soy sauce

1 tablespoon olive oil

2 cloves garlic, pressed or grated on a microplane grater

------
For the broth

8 cups cold water, plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water

1/4 cup soy sauce

-----------------------

Instructions

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.

At that point, get an enamel dutch oven. http://www.amazon.com/Lodge-Color-6-Quart-Dutch-Island/dp/B000N501BK

I use my dutch oven for everything I used to use my slow cooker for, since I don't really leave my slow cooker unattended either. You get much more control, and it's much more versatile. If I had to go down to one pot or pan, it would be an enamel dutch oven.

It's already in the works.

you need to get a whirley-pop.

I make kettle corn all the time and this allows me to not need to take the pan off of the burner and it coats evenly every time.

I see your Egg McMuffin recipe and raise you this magical device:

http://www.amazon.com/Back-Basics-TEM500-Muffin-2-Slice/dp/B000B18P96

My roommate and I call ours "The Egginator". Egg McMuffin while you brush your teeth. It even has a tray for heating up a sausage patty at the same time if that's what you're into (and I am).

You can just use one of these and do it in 1 minute in the microwave, although you won't get the cool flowery look. Do they taste different boiled compared to microwaved?