• 1 cup of soft butter
  • 2 cups sweet chocolate chips
  • 1 cup white sugar
  • 2 egg
  • 1 / 2 tsp salt
  • 1 cup brown sugar
  • 2 tsp of vanilla extract
  • 3 cups of all purpose flour
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1 cup chopped walnuts

  1. To get started preheat oven to 350 degrees Fahrenheit (or 175 degrees Celsius).
  2. Mix butter, white sugar and brown sugar till smooth. Beat in the eggs slowly one at a time, then mix with the vanilla. Mix baking soda in warm water. Add to batter and salt. Mix in flour, chocolate chips, and nuts. Put large spoonfuls on ungreased pans.
  3. Bake for 10 minutes in the oven, or till edges turn all brown.
  4. That’s it, you are done. ENJOY!!


  • 2 tsps of olive oil
  • 1 tsp of Italian seasoning
  • 2 lbs of Italian sausage links, cut into 2-inch pieces
  • salt and pepper as much as you like
  • 1 / 4 of cup olive oil
  • 1 / 2 of cup chicken stock
  • 4 potatoes, peeled, big slices
  • 2 green bell peppers, seeded and cut into wedges
  • 2 red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • 1 / 2 cup white wine

  1. Preheat oven to 400 degrees Fahrenheit (or 200 degrees Celsius).
  2. Heat two teaspoons of olive oil in a killet over medium heat, and cook and mix the sausage till browned. Move the cooked sausage to a big baking dish. Put 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring sometimes, till they turn brown, for about ten minutes. Put the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet till they get soft, about 5 minutes. Add the veggies to the baking dish. Put wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Stir the sausage, potatoes, and veggies together.
  3. Bake in the preheated oven till it’s bubbling hot, around 20 to 25 minutes.
  4. That’s it, you are done. ENJOY!!

  • 3 / 4 cup of coconut milk
  • 1 large egg
  • 1 / 4 cup butter
  • 6 ounces sweet flaked coconut
  • 2 lbs of skinless, boneless chicken breast

  1. Mix coconut milk and egg together in a bowl until completely mixed. Put coconut flakes into another bowl.
  2. Put chicken between two sheets of heavy plastic on a solid surface. Firmly toughen chicken with the smooth side of a meat mallet that’s around 1/2-inch thick.
  3. Put chicken into the beaten egg mixture and immediately push into coconut flakes to coat it. Gently press it between your hands so that all the flakes stick to it. Put chicken onto a plate while coating the rest and make sure not to stack.
  4. Put butter in a skillet and melt it over medium heat. Fry chicken in melted butter until it turns brown and crispy on the outside, and chicken is no longer pink in the center, and the juices run clear. this should take about 8 minutes per side. Ideally, the inside temperature should be around 165 degrees F (74 degrees C).
  5. That’s it, you are done. ENJOY!!


  • 1 / 4 cup with butter
  • 2 large carrots, chopped
  • 3 large potatoes, chopped
  • 1 pound leeks, chopped
  • 1 onion, chopped
  • 1 / 2 lbs fresh spinach
  • 4 tsp salt
  • 2 quarts water
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 / 3 cup of uncooked long-grain white rice
  • 1 cup of heavy cream

  1. Melt the butter in a large skillet over medium heat. Mix in the leeks and onion, and cook until they are all tender.
  2. Put water into the skillet. Stir in potatoes, carrots, asparagus, and rice. Add salt. Bring to a boil, decrease heat, and leave it for about 30 minutes, till vegetables and rice are all tender.
  3. Mix spinach and heavy cream into the soup, and continue cooking about 5 minutes
  4. That’s it, you are done. ENJOY!!


  • 2 Russet potatoes, each cut into 6 equal wedges
  • olive oil
  • 1 tablespoon herbes de Provence
  • 1 pinch paprika, or to taste
  • salt and ground black pepper to taste

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
  2. Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
  3. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.


  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

  1. In a small saucepan over low heat, add the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring usually, till sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons sherry
  • 1 1/2 teaspoons dried minced onion
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 pinch garlic powder
  • 2 (3/4 pound) pork tenderloins

  1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
  2. Preheat grill for high heat.
  3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.


  • 1 1/2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • salt to taste
  • 6 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons lemon juice
  • 1 tablespoon caper brine
  • 1 1/2 teaspoons cold butter
  • 1/3 cup chopped Italian flat leaf parsley, divided
  • 1 1/2 tablespoons cold butter
  • water, as needed

  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  4. Cook till butter melted, about one minute, then turn heat to low and stir in one 1/2 tablespoon cold butter. Cook and stir till all butter melted to form a thick sauce and shrimp are pink and opaque, about two to three minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.


  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook till mixture thickened. Stir in cheese all now, and continue stirring till melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.


  • 6 pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 egg, beaten
  • 1/4 cup all-purpose flour
  • 2 cups Italian-style seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
  3. Heat the oil in a medium skillet over medium high heat. Fry the pork chops five minutes per side, or till the breading seems browned. move the chops to a 9×13 inch baking dish, and cover with foil.
  4. Bake in the preheated oven for one hour. While baking, add the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.


  • 1 (8 ounce) package 15-bean soup mix
  • 1 ham bone
  • 3 cups cubed fully cooked ham
  • 2 cups chicken broth
  • 2 cups water
  • 1 onion, chopped
  • 3 carrots, chopped
  • 1 (15.5 ounce) can great Northern beans, drained and rinsed
  • 2 cloves garlic, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 bay leaf

  1. Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
  2. Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 5 eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 cup buttermilk, room temperature
  • 1 cup flaked coconut

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. Mix flour, baking powder, and salt together and set aside.
  3. Beat butter and sugar with an electric mixer in a big bowl till light and fluffy. The mixture should be observably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
  4. Pour in the flour mixture also with the buttermilk, mixing till just incorporated. Fold in coconut, mixing enough to evenly add. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.