OK so i thought people would like to swap recipes that are proven to be great. Ill start off with something i think everyone ones likes, Cheesecake! This ones plain just the way i like it but if your big on the topping go ahead and put anything you like on it.

Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs,
2 tablespoons sugar
Pinch fine salt

Filling:
2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream (i use yogurt most of the time.)
6 large eggs, lightly beaten
2 tablespoons vanilla extract

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream(or yogurt), then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. This one comes from Foodnetwork.com

Ah, awesome idea dude. Unfortunately I can't cook anything overly complicated, but I do have couple of things people should try:

Raw chopped apple in maccaroni cheese
Ready salted crisps in strawberry jam sandwich
Baked beans, cheddar cheese and apple

Edit: Oh my god, just read Graham crackers in your recipe-I'd always thought they were called 'Gram crackers' (I'm English, always heard it pronounced that way by Americans). We pronounce Graham 'Grey-um'

I'm with Gooble, I can't actually cook so this would be totally useless. But in the right hands it could be a masterpiece like a slice of Vegemite toast...

I wish I had my mom's super secret Platz recipe on me..

This is not an overly inventive one of mine, but it kills colds and some times, the patient.

Take one pack of Lipton Chicken Noodle soup (normally requires 4 cups water)
One pack of Mr.Noodles Chicken Noodle soup (2 cups water)
one pack of Mr.Noodles Beef and/or any other kind of Mr.Noodles soup (2 cups)
The beef pack of soup is used for the noodles only, not the soupmix. I always used the beef ones because Costco's packs of Mr.N always came with 24 Chicken and 12 Beef, and NOBODY in my house ate the beef ones.

So you got three packs of soup, boil 5cups of water (not the 8cups it should use), add the noodles and the soupmix from ONE Mr.Noodles and the Lipton soup, and a teaspoon of seasoning salt (I prefer Hy's regular or the NewYorkFries California Sweet BBQ). Cover and simmer on low (3 or so) for 5 minutes.

When it's done, you have a super-strong chicken soup which is eaten more like spaghetti if you choose not to break up the ichiban noodles. The liquid from the soup works wonders on a cold, and I find that if you use Nachoes instead of crackers in the soup, it's just to DIE for. Literally for some people, that much salt may not be advisable for everyone.

Hamburger bun
1 onion, sliced
chopped pickle
beef patty
slice of cheddar
curry gewürz (it's a sauce) or equivalent

Put both halves of bun in toaster. First fry the onion slices. when they're half way done, insert beef patty. The moment you turn it over, put the slice of cheddar on it and put a lid on the pan. this will give the cheddar the chance to melt.
Put cheesy patty on bun, add pickle and fried onions, add curry. Congratulations, you now have the best cheeseburger in the civilised world.

Gooble:
Edit: Oh my god, just read Graham crackers in your recipe-I'd always thought they were called 'Gram crackers' (I'm English, always heard it pronounced that way by Americans). We pronounce Graham 'Grey-um'

Really? I always pronounced "graham crackers" as "digestive biscuits". In any case, I'm saving that recipe. I don't suck at cooking, and cheesecake is one of the best desserts in the known universe.

RITZ

I have a great recipe for people who like catfish:

Grab a couple catfish fillets from your local grocery store (god only knows what caught catfish eat...YUCK!)

Get a over safe pan big enough to put a couple of the fillets into. I normally get about a pound of fish and that equals about 3 fillets.

Line the dish/pan with tin foil and spray it down with cooking oil (the healthier the better and it doesn't take a lot. Just enough for it not to stick).

Grab 2 bowls (they must be big enough to put a piece of this fish in:

Bowl 1 : Crack 2 eggs and stir them up, then add 2 tsp of paprika and 3 tsp of lemon pepper. If you want it more spicy, just add more paprika. Stir that all up and give it a moment.

Bowl 2 : Pretty easy, fill it with flour.

You will now dip/dunk/lather one of the fillets into bowl 1, then immediately into bowl 2 with the flour. This makes for a type of breading. Lay that in the pan. Repeat for as many fillets as you have.

Put the oven on 350 and BAKE and set the timer for 8 minutes. Now, fish is tricky. Depending on your oven and how thick the fillets, you may have to check it in 8 minutes to see if it needs to be in longer. Take out the pan and cut into the fish. If it almost breaks apart without hardly any work, the fish is done. If it actually seems like you have to cut it, throw it back in for another 2-4 minutes.

When it looks as though it is done, toss some cheese on top. I personally use shredded cheddar, but I used a mix last time and it tasted great. Put it back in the over for a bit of a melt and you are done. Give it a couple minutes to cool down, get some veggies (for those who have trouble making veggies correctly, I suggest Bird's Eye Steamable Veggies. I think it's 5 minutes in the microwave and they taste great.)

A lot of people make rice with a fish dish as well and any type would do as long as it's a plain type (white or brown is nice, but stay away from the cheddar and broccoli and stuff like that. The taste should remain with the fish and veggies and the rice used as a filler).

Hope you like it and post here if you have any questions.

Break:

Gooble:
Edit: Oh my god, just read Graham crackers in your recipe-I'd always thought they were called 'Gram crackers' (I'm English, always heard it pronounced that way by Americans). We pronounce Graham 'Grey-um'

Really? I always pronounced "graham crackers" as "digestive biscuits". In any case, I'm saving that recipe. I don't suck at cooking, and cheesecake is one of the best desserts in the known universe.

That's one hell of a speech impediment you have there.

Flat Lager and Cold Pizza. Breakfast of Champions.

Oh, and try sprinkling Black Pepper over Strawberries. Confusingly tasty.