Mystery Wheel of Misfortune Amateur Edition Collab Challenge

Hey There, Munchie Mafia!  We are going into Episode 2 of Mystery Wheel of Misfortune Amateur Edition.  Please Check out Mystery Wheel of Misfortune Amateur Edition Playlist to see what other content creators have created.  This Cooking Game began October 20, 2024.  This became the main show for the Munchie Mafia Official, a Cooking Livestream.  Our very first creator to tackle the Pro Wheel is JudyMaeCollins.  

She was put to the task of selecting other creators, who inspired a second wheel, the Amateur Edition.  What the wheel selected:  Turkey, Pinto Beans, Creamed Corn and Tomato Juice.  Everyone did a spectacular job with their dishes.

• Butler Family Farm 2005
• DevilDog
• Yes I Can BBQ
  
• Munchie Mafia Official (Pro Chef's Perspective)
  

The Next Round begins 9/6/2026.  

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Turkey, Peanuts, Bell Peppers, Pillsbury Biscuit Dough

The Rules:

1. Turkey can be any kind of turkey, just as long as it is turkey.  This means: deli turkey meat, deli turkey salad, raw, turkey sausage, turkey bacon, frozen turkey from a tv dinner, freeze dried, dehydrated, turkey jerky, turkey hot dogs, corndogs, etc.  This gives better options for affordability and availability.  Must be single-ingredient sourced.
2. Peanuts can be single-ingredient sourced.  Roasted, raw, in shell, boiled, peanut butter.
3. Bell pepper can be any color, but must also be single-ingredient: in a can, dehydrated, freeze dried, medley of frozen, canned, fresh.  Any color or combination of colors.
4. Pillsbury Biscuit Dough: this is the refrigerated biscuit dough.  It may be generic grocery store brand, it can be any type of biscuit dough just as long as it is biscuit dough.
5. Single-ingredient sourced means, that it must be the only ingredient in the component.  In other words, if it is a turkey hot dog, it cannot have chicken or pork mixed.  Frozen bell peppers must just be bell peppers.  Peanuts cannot contain other ingredients (peanut brittle for example).
6. You cannot phone a friend, consult with cookbooks, ask AI to help you create a recipe or give ideas, no magazines or back episodes of any video or television series.
7. You can use anything in your refrigerator, freezer or pantry, just as long as you do not purchase ahead any other ingredients to thwart the challenge for a better advantage.
8. You can only purchase just the ingredients listed in the ingredients list.
9. It is a bonus if you can stay under $25 for the meal.
10. You will be judging your own recipe so be truthful about whether it is a winner or not.  
11. You will upload your video, use it as a premiere, or even do it via livestream.
12. Use #MysteryWheelChallengeAmateur as the hashtag in your title so that we can easily find you.  Make sure you hype your video to your subscribers to promote "Pub Crawl Watch Parties".  This is to help you, and others in the challenge gain watch hours, more subscribers, and build community.  Please also watch other content creators collab submissions, like, subscribe to their channels, and leave a meaningful comment.  
13. Drop an email to Sivi at munchiemafiaofficial@gmail.com when you have uploaded your submission.
    
14. Anyone can enter.
15. Submissions must be done by no later than Midnight on the Last Friday of the Month.  

The Perks:

Sivi will be collecting data.  Each content creator that has posted a video within the deadline will receive a point.  The other points will come from the voting on the Munchie Mafia, and an additional point will be taken from Likes and Views on each individual video.  These will be calculated to make it fair and equitable by using a formulary that takes each channel's subscriber count and creates an average.  On New Year's Eve, there will be a special celebration livestream to ring in the new year.  There will be a drawing among Winner of Winners for a special prize.  This way, there is an elimination of any speculation of favoritism.  Each person may receive a maximum of 3 points.  Points per Episode will crown a Winner of Winners.  Each Winner of Winners will receive an entry into the drawing for each time they win the Episode.  

But let's face it, regardless of whether you get Winner of Winners, everyone is a winner.

Who is being challenged for Episode 2?

• The K and Mac Project
• TD Knives and Adventures
  
• Simply Jan Homestead
  
• Just Cook The Damn Food
  

After Hours: Wrapped up Episode 3, and MOOOOOVING on....

Hello, Munchie Mafia, BFF's and The Dog Pound;

We just finished Cook Along: Episode 3 Key Lime Pie on YouTube with @butlerfamilyfarm2005, @devildog and special guest Jean, who has two channels:  @meritageshadesoflight and @healthykitchenwizard.  Jean's shorts are located on her Healthy Kitchen Wizard channel, where she has videos about cooking, and health benefits of eating clean with wholesome ingredients.  Her other channel is about practicing mindfulness for sound mental health, especially helpful in this uncertain world that we live in.

Thank you to Jerry, Eddie, and guest Jean for joining in on this episode, that was a great deal of fun.  Thank you also to Timmy, Susan and Jami for all the behind the scenes support.   I also want to extend a huge thank you to our Managing Admin and Moderators for all of their hard work in keeping the chat flowing, keeping the trolls out, and posting links.  

And of course, thank you to all of our subscribers, old and new, for taking the time to spend a couple of hours on a Sunday afternoon (or whatever time zone you are) to watch the shenanigans.

Susan, I hope that your mother had a fantastic 96th birthday.  I am thoroughly enjoying these Cook Along episodes.  The excitement and pride that Jerry and Eddie show in their "After Hours" videos (the shorts that they post after their desserts have been cooled, and decorated) kind of makes me a little teary-eyed.  I am proud of their achievements.  While I am not in any way, shape or form comparing them to Remi from the movie Ratatouille, I am reminded of a phrase (By Chef Gusteau) from that movie - "Anyone Can Cook".  There are so many people that say, "I can cook, but I can't bake to save my life."  I beg to differ.  Anybody can bake if given the right direction, and I believe that cooking along in real-time, following the steps together, builds that confidence and erases the inner thoughts of "I can't bake".  So.... while watching their successes unfold, it makes me proud of them.  These Cook Along's also open up new doors for them to experience desserts that they may have had to give up due to diabetes and pre-diabetes.  And seeing the delight on their faces when they take that first bite and they are surprised that it doesn't taste like it's sugar-free brings an incredible smile to my face.  Plus, spending time with them virtually really brightens my day.  Afterward, I kind of sit here and rewatch the livestreams to see how I can improve on delivery of information and instruction for the next time, I kind of feel a little down because that moment is over and I can't wait for the next one. 

We will be moving on to the next episode, coming very soon - maybe sooner than monthly, Jerry and I casually talked about potentially making this simulcast series twice monthly -- I made a rhetorical comment about the cookbook and said that we probably need to do this twice monthly or so just to get all the recipes together. Some of the recipes in my binder are sugar-free, reduced sugar, gluten free, vegan, or a combination.  We need to sit down and discuss this with Eddie, and our spouses to make sure that everybody is on-board.  

Susan and Jerry are working on compiling these recipes with alternates into a cookbook.  As we progress toward the compilation, I will be going behind the scenes to get photographs.  I want to make it abundantly clear that even though these are recipes from my own recipe binder, that because the 3 main channels have contributed to the making of this series, that the recipes and cookbook isn't "mine" - it's "ours" and it is only fair that all 3 parties benefit from any future sale of this book that we plan to self-publish in the future - whether it will be in print form, or digital "E-book form".  We don't anticipate making this a lucrative cookbook; none of us are pros at publishing, and we're doing this for our friends and fans - apparently, there's been a lot of positive feedback on the BFF side to publish this in print in some way or another.  So, Susan is working hard at notating the livestreams, cleaning up the recipes with any "after-thoughts" (ie., we should have chopped the pecans, which I wholeheartedly agree), and adding the "alternates" that the three different channels may have done.  As you know, there are endless possibilities for cheesecake, with add-ins and add-ons. 

My after-thought for Episode 3 is that I should have omitted the chopped lime and opted to sticking to the dust that I got from the box grater -- I should have ordered myself that new Microplane.  It was still good and as I am typing this, I am craving another slice.

There had been some issues getting Jean loaded into the virtual studio, but she popped on toward the end at around the 2 hour mark.  I walked her through it as best as I could, sorry that we had to cut it short, Timmy needed to redress his foot and my shoulder was starting to get aggravated and neither of us could go on any further.  

I watched Eddie's short this morning and I squealed with excitement that his pie did in fact set up overnight.  Waiting on his taste reveal, and waiting on Jerry's taste reveal as well.  Susan is coming home this evening, so I am hoping that they both will be doing their taste reveal together on their livestream that's scheduled in just under a half hour from the time of this post.

So, Munchie Mafia, BFF and The Dog Pound, much love to you all and don't forget to Cook with Love and Eat with Passion.  Thank you all for your support. 

Double Chocolate Chip Muffins

In one bowl, mix dry ingredients and create a well in the middle of the bowl:

2 Cups All Purpose or Cake Flour

1 teaspoon Baking Soda

Pinch of Salt

1/2 Cup Sugar 

1/2 Cup Date Sugar
1/2 bag of chocolate chips

In another bowl, mix these ingredients thoroughly:

1/2 cup cocoa powder
3/4 cup Sour Cream
1/2 Cup Olive Oil
2 tablespoons buttermilk powder
2/3 cup hot water
2 eggs
Extract of choice

Once the wet ingredients are thoroughly mixed, transfer into bowl of dry ingredients, right into the well.  Mix gently, don't overmix, by hand.  If you cannot mix this by hand, use a mixer at very low speed until combined.  Overmixing will cause them to be tough.

Transfer to lined cupcake tin.  I generally like to fill mine almost to the top so that they crown nicely.  Tap the pan on the counter to remove air bubbles. 

Bake at 400 degrees for 5 minutes and then turn the oven down to 350 degrees, depending on your oven, this will bake for another 15 minutes.  Check them with a cake tester or a toothpick.  If still gooey, set for another 7 minutes and retest.

Please check the Cook Along Calendar for the Sugar-Free Option and other Sugar Free Goodies, coming soon!

This was a lengthy live-stream, with chit chat, but it's fun nonetheless.