You don't have to be made from scratch to rule my world

How boring is that person that plops those canned biscuits on a baking sheet and serves them as is? The answer on a scale from 1 to that fat old target cashier who tries to have a conversation with you is approximately 8. Why not do something with them! That's why o scavenged my frige to find garlic, pepercinis, and mozzarella.

I preheated the oven to 450, just following the same directions on the pressurized dough tube. I crushed the garlic and chopped it up with a big adult knife, then shoved the italian gold into those little dough mounds. 

Then I did the same thing with the peperoncinis. I only put them on half of the prebiscuits because some of my roommates are lame and have immature palates. 

Finally I sprinkled the mozzarella on top. I didn't know how these were going to come out because I was experimenting, but after about 10 minutes in that kitchen sauna they actually came out quite well. 

I wish I put some mozzarella in the middle so they would have a special surprise inside, but there's always next time. I did have some pizza sauce that I heated up and used to drowned them like tiny amphibious Tony Sopranos. 

You should never eat anything bland! Be creative! 

 

Soda & Swine

Prepare your mouth holes for an adventure like nothing your tastebuds have ever dreamed of. Open 7 days a week 11:30am to 1:30 am, Soda & Swine is a dining experience that you don't want to miss. This hip oldtimey joint located on Adams Ave in Northpark, specializes in Meatballs, beer, and pie... The three favorite delicacies of the gods. They also have bombass burgers, champagne slushies, and an unfathomable variety of soda flavors. Oh and you can make any soda or beer an ice cream float for $1. I honestly don't know why anyone would eat anywhere else. We all decided to try the Burger Secial, because we can't make decisions on our own. 

A quarterpounder of medium rare deliciousness, melty pepperjack, tempuraed jalapeños, and of course all of the fix'ns. I wolfed this sucker down faster than you can say tiddlywinks upriver on a raft in the sweltering Georgia summer of 1955. If you thought we only got burgers, you are sadly mistaken. When you go to Soda & Swine, you have to get the dirty fries. 

Even if you don't finish them, you can always bring the rest home. These fried Idaho gremlins are piled up and topped with your choice of meatball innards, pork belly, gravy, mushrooms, and parmesan. We got The Swine with garlic and siracha aioli. But that's not all we got! We decided to indulge ourselves with our calories for the month by also getting FRIED PIZZA KNOTS 

This little pockets of glory are so crispy on the outside and ultra doughy in the middle. So when I dipped one of these fat kids into the spicy marinara sauce and took a bite, my dreams came true. They were all filled with a gooey pocket of mozzarella. I can't begin to express my love for this place. All of the workers are so nice, and you can just tell that the people munching were there for good food and a good time. We didn't have enough room in our guts for their amazing pie, because we basically licked our plates clean. I'm serious, we didn't have any leftover. 

Mini Politically Correct Cupcakes

So Judie Bootie was over for breakfast, and naturally we decided to make cupcakes. But not just any cupcakes, mini tie-dye cupcakes! You can use just about any white cake mix and food coloring, but we used the ultra moist box of plain white cake mix. The mix called for 3 could-be omelettes, 1 tablespoon of vegetable oil, 2 cups of mountain fresh Britta water, and the Guardians of the Galaxey soundtrack on repeat. We then split the cakemix into 6 equal parts and distributed the food dye.

It all depends on how vibrant you want the colors, so you don't have to follow this exactly. RED: 15 red drops ORANGE: 7 yellow drops and 2 red drops YELLOW: 5 yellow drops GREEN: 5 yellow drops and 3 blue drops BLUE: 8 blue drops PURPLE: 8 red drops and 4 blue drops. We then used spoons to drizzle each mixture into the mini cupcake sweaters. 

Don't put too much in, maybe about a quarter of the way full. We filled some up to the brim and ended up with some unicorn vomit on the cooking sheet. 

Then we popped some in the oven for about 12-15 minutes at 330 degrees. We lined the baking sheet with foil to make for easy clean up if one of these little Mount Kilimanjaros over flowed. While those little queens were having a ball in the oven, we prepared the frosting. 

Using a cheesecake pudding mix as the base, we added 2 cups of malk and let the gloppy guk solidify. After about, who knows we weren't paying attention, you want to add a few heaping mounds of dead marshmallows. 

You can play around with the texture and add more things to make it more frosting-like, but that worked for us. After mixing that up, we stuffed the pudding plop into a plastic bag and cut one corner to apply the icing to the top of these little nuggets. 

Frost those sour saps up with your cheese spread and when you're done, you'll have something that will leave everyone asking how you made them.

Fajita Potstickers

Have you ever had the dilemma of choosing between Mexican or Chinese? Well if you have, prepare your mouth holes for this Chexican meal. Fajita. Guac. Potstickers.

I started by tossing my veggies in a pan and frying them up till they are carmelized. While the bell peppers and onions are mingling on the stove, I judo chopped the deli bought marinated fajita meat into fine chunks so they would fit into the potstickers. By this time the veggies are more than acquaintances, so I threw them onto the skillet with the mini cow bits. 

I knew they wouldn't take long to cook, so I prepped a pan with about a half inch of oil at medium heat. Once the fajita innards were fully evolved I set out the potsticker patties, guac, and cheese. 

I scooped up some steamy meat, plopped a dollop of guac (3 large cados, a few sliced baby heirloom tomatoes, lime blood, crushed red pepper, and a scrumtrulescent blend of hotsauces) and ever so slightly placed a ball of mozzarella onto a potsticker skin. I dipped my finger in water and dabbed the edges of the Chinese tortilla. This helped the edges stick to one another, which made my life so much easier when I was folding them.

I folded the little dumplings of goodness in half, like a taco, and gently placed them into the pan of oil. Using tongs was a safe bet. 

If the oil is at the right temperature, they will only take a few seconds to fry. 

 Once they were golden brown, I took them out and put them on a plate with paper towels to soak up the excess oil. After the little devils cooled, they were ready to get munched on...I had about 10 

 

Olive Oil Cafe

If you ever find yourself at SDSU around lunchtime, take the trek to Olive Oil in West Commons. It has some of the best sandwiches in SD. Definitely my #1 spot if I'm on campus for lunch. A peach named Vanessa and her family run this joint and they must be doing something right because it's hard to find it sans line. They used to have only vegetarian options...but the meat fairy must have knocked some sense into them because now their menu is stacked. If it's your first time, definitely snag an Atomic Grilled Cheese. Loaded with turkey, bacon, tomatoes, spinach, garlic aioli, and a slew of cheeses, this beast comes out on top as their best seller. I decided to venture from that heavenly concoction and try the Tango.

This guy is crammed with roast beef, ham, roasted tomatoes, spinach, provolone, and garlic pesto aioli. If stuffing my gut with that wasn't enough, I also tried their roasted tomato, artichoke, olive, and feta hummus. Can you say gouda?! The only thing you have to be carful of is the garlic breath after you eat one of these gourmet sangwiches.