• 6 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• Dash of salt
• 1 teaspoon vanilla extract
• 5 Tablespoons butter
• Toppings of your choosing (chocolate chips, fruit, syrup, whipped cream, etc.)

1. Preheat oven to 425 degrees F.
2. As oven preheats, put the butter in an un-greased 9×13-inch baking dish and place in oven, just until melted.
3. Place the eggs, milk, flour, salt and vanilla in a bowl and blend or mix until smooth. Pour batter into baking dish, over melted butter.
4. Bake for 22-27 minutes or until edges are golden brown and puffy.
5. To serve, sprinkle generously with powdered sugar and/or whatever other toppings you may want to add.

• 10 cups plain, popped popcorn

• 2 ½ cups granulated sugar

• 1 cup light corn syrup

• ¾ cup water

• ½ cup butter

• 1 tsp salt

• 1 tsp vanilla

1. Remove all unpopped kernels from the popcorn and divide between 2 large bowls, leaving plenty of empty space in both bowls
2. Add sugar, syrup, water, butter and salt to a medium saucepan and mix over medium heat until butter is melted and all ingredients are combined
3. Cook to 250 degrees on a candy thermometer, or when the mixture forms a soft ball when dropped into cold water
4. Remove from heat and stir in vanilla
5. Pour ½ the mixture into the first bowl of popcorn and the other half into the second bowl *this part is best done with two people – one to slowly pour the sauce and the other to stir, fully coating all the popcorn
6. Once all popcorn is covered in syrup, butter your hands and shape popcorn into balls and place on parchment paper to set. The tighter the balls are shaped, the less likely they are to fall apart, but the harder they will be to eat.
7. Allow to sit for at least 15 minutes before packaging
8. Popcorn balls will stay fresh for up to 5 days if kept in a sealed container or sandwich bag

• ½ cup of butter 
• 1/3 cup powdered sugar
• 1 tbsp vanilla
• 1 cup flour

1. Mix all of the ingredients.
2. Press into the pan.
3. Use a fork to prick holes throughout the cookie dough.
4. Bake at 325° for 30-35 min (or longer if you like a little more golden brown)

• 3 small boxes of Jello

• 3 packages of Knox gelatin

• 3 cups boiling water

• 1 cup whipping cream

1. Mix the first three ingredients together until dissolved.
2. Add the whipping cream and mix.
3. Pour into 9×9 pan, chill.
4. Cut into squares before serving.

• 1 lb. box mochiko

• 2 ¼ cup sugar

• 1 teaspoon baking powder

• 1 teaspoon vanilla

• 2 cups water

• 12 oz. can of coconut milk (use the pasty stuff too)

• Katakuriko (potato starch)

1. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Combine both wet and dry ingredients in a bowl.

2. Divide the batter evenly into 3 portions. Color the first portion with a few drops of red food coloring. Do not color the second portion. Color the third portion with a few drops of green food coloring.

3. Preheat oven to 350°.

4. Pour the first portion into a 13x 9 baking pan. Cover the pan tightly with foil. Bake for 15 minutes.

5. Pour the second portion over the first portion and bake covered for 20 minutes.

6. Pour the third portion over the first/second portion and bake covered for 30 minutes.

7. Uncover the mochiko. Cover tightly with a light towel (make sure towel is tight enough so it doesn’t touch the mochiko). Put foil back on tightly over the towel and let the mochiko cool overnight. The towel will prevent condensation from dripping onto your mochiko.

8. To cut your mochiko, uncover your pan and pour potato starch onto your mochi. It will be a sticky mess to cut into squares. Fill your cut lines with potato starch as you slice and cover all sides of your cut pieces of mochi in potato starch. Use a pastry brush to brush off excess starch.

• 1 pound ground meat

• 2 large pieces of fresh ginger, grated

• 3 tablespoons + 1 teaspoon brown sugar, divided

• 5 tablespoons soy sauce

• 1 teaspoon + ¾ teaspoon salt, divided

• cooked rice (3-4 servings)

• 1 bag of frozen peas

• Furikake, optional (a seaweed rice seasoning that can be found at most Asian food stores)

• Green onions (optional)

1. Brown the meat and drain excess fat. Return meat back to pan and add ginger, 3 tablespoons of brown sugar, soy sauce, and 1 teaspoon of salt.

2. Beat eggs, 1 teaspoon brown sugar, and ¾ teaspoon of salt and scramble.

3. Boil peas until heated through and drain.

4. To assemble, put rice in a bowl. Place meat mixture over ½ of the rice and the scrambled eggs on the other half. Place a layer of green peas over the top and sprinkle furikake and green onion on top of the peas if desired.

• 2 tablespoons olive oil

• 2 pounds (80 percent lean) ground beef

• 1 cup ricotta

• 2 eggs

• ½ cup bread crumbs

• ¼ C chopped parsley

• 1 tablespoon chopped or 1 teaspoon dried oregano

• 2 teaspoons salt

• ¼ teaspoon pepper

• ½ teaspoon ground fennel

• 4 cups tomato sauce (prepared or homemade)

1. Preheat oven to 450°. Drizzle the olive oil into a 9 x 13” baking dish and use your hands to even coat the entire surface. Set aside.
2. Combine ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, pepper, and fennel in large mixing bowl; mix thoroughly by hand.
3. Roll mixture into golf all sized meatballs. Pack them firmly together in the baking dish (so they are touching). Put in oven.
4. Meanwhile, heat tomato sauce in a saucepan while meatballs are roasting. Remove meatballs after they have reached 165° (about 20 minutes). Remove from oven and drain fat. Pour tomato sauce over the meatballs and add parm cheese on top. Return to oven and roast another 15 min.

• 1 pkg Swiss chocolate cake mix (or German chocolate cake mix)

• 1 small pkg instant chocolate pudding

• 1/3 cup Kahula

• 3/4 cup oil

• 4 eggs

• 1 pint sour cream (1 lb)

• 6 ounces semi-sweet chocolate bits

1. Mix all ingredients together, adding chocolate bits last after all is well blended.
2. Pour into greased bundt pan.
3. Bake at 350° for 50- 55 minutes.
4. Remove from oven and cool in pan 10-15 minutes.
5. Invert onto a wire rack.
6.  Sifted powdered sugar on top.

• 2 tablespoons margarine or butter
• 3 eggs
• ½ cup all-purpose flour
• ½ cup milk
• ¼ teaspoon salt
• Powdered sugar

1. Place margarine or butter in a 10-inch ovenproof skillet.

2. Put the skillet in a 400°F oven for 3 to 5 minutes, until the margarine or butter melts.

3. In a bowl, beat eggs with a rotary beater until combined.

4. Add flour, milk, and salt. Beat until smooth.

5. Immediately pour the batter into the hot skillet.

6. Bake for about 25 minutes or until puffed and well browned.

7. Sprinkle pancake with powdered sugar and cut into wedges.

8. Serve with berries or syrup or just the powdered sugar!

• 1.5 C. Elbow Macaroni (really any small pasta shape is fine)
• 3 Tbsp. Butter
• 3 Tbsp. Flour
• 2 C. Milk (whole is best but percentage works)
• ½ tsp. Salt
• Dash pepper (to taste)
• 2 C. Shredded Sharp Cheddar Cheese (Tillamook is my favorite)

1. Preheat oven to 350°

2. In boiling water, cook macaroni until tender

3. Drain

4. Melt butter in a medium/large saucepan, blend in flour – cook roux, stirring frequently until golden brown

5. Add milk, continue stirring until thick

6. Add S&P and shredded cheese, stir until cheese melts

7. Mix sauce with cooked macaroni (If you’d like to add chopped cauliflower, diced ham or any other mix-in, add now.)

8. Turn into a 1.5-quart casserole dish

9. Bake about 45 minutes or until bubbly & brown

• 3 quarts cold mashed potatoes (salted) (12 cups)
• 1½ C. powdered milk
• 1 cube butter (melted)
• Flour

1. Start with very cold potatoes.
2. Add flour to roll (about 3 cups).
3. Add more flour as they are rolled to prevent sticking.
4. Roll out very thin to the size your griddle can accommodate.
5. Cook on hot griddle (500°) until you begin to see some brown on the underside.
6. Slide under a long thin Lefse stick to flip.
7. Cook outside.
8. If large, fold in quarters with the stick as you remove the rounds.
9. Use wax paper to dust flour off the grill between rounds and to prevent sticking.
10. Makes 10 large rounds
11. Cool slowly between towels.

• 12 Tablespoons salted butter (1 ½ sticks) at room temperature

• ¼ cup granulated sugar

• 1 large egg, separated

• 1 teaspoon vanilla extract

• 2 cups (260g) all purpose flour food scale recommended. Otherwise lightly spoon into measuring cup and level.

• ½ cup crushed peppermint candy canes

• 1 pinch salt

• 30-40 Junior Mint candies 1 of the large 3.5 oz boxes is usually perfect. I like to get a couple to be safe or make a double batch!

1. In a sauce pan, heat up your milk, stirring often so it doesn’t burn on the bottom. The original recipe calls for bringing the milk to a boil and adding the butter to melt it. I add the butter right away and heat up until butter is melted. I don’t bring it all the way to a boil.
2. While milk is heating up sift together the flour, BP, salt and sugar. Beat the eggs in a bowl large enough for everything. After milk is heated, slowly pour a little milk at a time into the beaten eggs to temper them so the eggs don’t cook in the hot milk, mixing them together as you go. Add sifted dry ingredients. If mix is thinner than desired, add a bit more flour. Pour onto hot griddle and rotate pan to spread batter out thinly. Cook until top is no longer shiny, flip and just cook for seconds on the other side.
3. I put a glass plate in the oven set to “warm” and stack the pancakes there as I make them until ready to serve.

• 1 c. flour
• 1 rounded tsp baking powder
• Pinch salt
• 1 T. rounded sugar (I often put 2)
• 2 eggs beaten
• 2 c. milk
• 2 T. butter

1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside. *It’s important to use parchment. An unlined or foil-lined baking sheet will cause the cookies to stick.
2. Using a stand mixer if you have one, cream butter and sugar until light and fluffy. Add in egg yolk only (save white in a bowl) and vanilla.
3. Add flour gradually, a little at a time, and mix on low until fully incorporated. It might take a minute or two.
4. Mix in crushed candy canes and stir until incorporated.
5. Add a pinch of salt to the reserved egg white. Using a fork or small whisk, beat well until very light and frothy. When you lift up your fork/whisk, the white should not be goopy and thick, it should be thin and liquid-y. Set out another bowl with about 1/2 cup additional sugar for rolling.
6. Use a cookie scoop to scoop dough into 1 tablespoon portions. Use hands to roll into balls.
7. Working with just a few at a time, dip* them into the egg white and use clean hands to make sure excess drips off and only a thin coating remains on dough. (*See notes below for some tips on this). Then roll the dough balls in sugar and place on a baking sheet about 2 inches apart. Tip: if your sugar starts to get clumpy, switch it out for fresh.
8. Using a finger other than your thumb, make an indentation in the center of each cookie. Bake for about 9-10 minutes, until puffed and almost set. While cookies are baking, get your Jr. Mints ready- I like to pour them into a small bowl to make them easier to grab quickly.
9. Working quickly to not lose too much heat, pull your pan out and place a single Junior mint on the indentation of each cookie and return pan to oven.
10. Continue baking until set, about 1-2 minutes longer. Cookies should not brown on top, or really on the bottom, either. Once you make them you’ll get a feel for what they look like when perfectly done! The edges will start to crackle just a bit and they won’t appear “wet”.
11. Remove pan from oven and let cool for a few minutes before transferring cookies to a cooling rack.
12. I prefer to let them cool completely before serving.

This recipe is provided by ourbestbites.com

• 8 to 10 limes *dependent on how much juice the limes produce and how sour you want your pie
• 14 oz Sweetened condensed milk
• 12 oz evaporated milk
• 8 oz cream cheese *room temperature
• 3 large eggs
• 4-6 packs of Galletas Marias *you can substitute with a digestive cookie or similar that fits your dietary needs
• ½ tsp salt

1. Blend your sweetened condensed milk, evaporated milk, salt, and cream cheese until you get a smooth and homogenous mixture
2. Add your eggs one by one as they become fully incorporated into the mix
3. Add your lime juice until you’re satisfied with the flavor and sourness
4. Save some lime slices for garnish if you have any extra
5. Cover the bottom of your dish with a thin layer of the mixture and stack a layer of cookies across your dish
6. Break some cookies in half and fill in the spaces in between the cookies
7. Add another layer of your mixture to cover the cookies and repeat these steps until you’ve reached the top of the dish
8. Cover the top of your dish with bee’s wax wrapping paper and place in the fridge for a minimum of 4 hours, but preferably over night.

• 1 cup granulated sugar
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 8 oz cream cheese *room temperature
• 4 eggs *room temperature
• 1 tsp vanilla *flavoring of choice can vary, but we’re making a classic!
• ½ tsp salt

1. Preheat oven to 350°
2. Add sugar to your flanera and cook on medium low *BE PATIENT unless you want to BURN the sugar. Use the spatula to move the sugar around so it cooks evenly
3. With your cooking gloves on, pick up the pan and swirl the melted sugar as close to the top of the flanera’s rim as possible. Do this a few times so the layers are thick. *as you do this, the sugar starts to cool down, creating thick layers of sugar as you swirl
4. In your blender add the sweetened condensed milk, evaporated milk, vanilla, salt, and cream cheese *blend until homogenous
5. Add your eggs one by one making sure not to over mix the eggs when you blend *this will affect texture and rise
6. Now that you’ve blended everything, slowly pour the mixture into your flanera. You’ll likely hear the sugar crack
7. Seal the flanera and place it in the center of the larger pan. Pour water on the pan until it reaches halfway up the flanera and carefully place inside your oven
8. Set a timer for 1 hour and 15 minutes. Depending on your oven and the size of your flanera, you’ll need to adjust the time. The range is between 1 hour 15 minutes, and 1 hour 25 minutes *please leave your flan alone during this time. Only check it once and that is when your first timer is up. If you open it up and it needs more time, quickly put the lid back on and leave it another 10 – 15 minutes
9. Once out, do not dare touch your flan. Let it cool completely before you attempt to take it out. * If you don’t let it cool completely you will risk cracking the flan and I’ll be very sad. You know the saying cracking the flan breaks Andrea’s back.
10. You can use a knife to make sure the edges separate from the pan before you flip it. I like to gently giggle it. It seems to always work
11. Time to flip the flan. Get your serving plate and place it on top of the flanera with the lid open (or your bundt pan). Make sure it is centered and give it no second thought. Just flip it. Don’t just stop half way or retreat because you can also risk cracking it here.
12. Congratulations. You’ve flipped it! You can now admire your hard work and the fruits of your labor. I’m proud of you (even if you did crack it)

• 16 oz broad egg noodles

• 4 T butter, melted

• 1 pound cottage cheese

• 1 pound sour cream

• 4 eggs, beaten

• ½ c. sugar + ¼ c. sugar

• 2 T vanilla extract

• 1 c. crushed cornflakes

• 1 t cinnamon

1. Preheat oven to 350° 
2. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
3. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar, and vanilla.
4. Pour into a greased 9×13 pan.
5. In a separate bowl, mix the cornflakes, cinnamon, and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
6. Bake for about 1 hour or until the top is brown.

• BATTER:
• 1 stick butter
• ½ c. sugar, creamed with butter
• 2 eggs
• ¾ c. milk
• 1 ¼ c. flour
• 1 t baking powder
• ½ t salt
• FILLING:
• 1 pound small curd cottage cheese
• 2 T melted butter
• 1 egg
• 1 t sugar
• Dash salt

1. Preheat oven to 350°
2. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
3. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar, and vanilla.
4. Pour into a greased 9×13 pan.
5. In a separate bowl, mix the cornflakes, cinnamon, and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
6. Bake for about 1 hour or until the top is brown.

• 1 cup butter

• ¾ cup sugar

• 1 egg or 3 egg yolks

• ½ tsp baking powder

• 1/8 tsp salt

• 1 tsp almond extract

• 2 ½ cups flour

1. Cream butter, add sugar gradually.
2. Add egg, unbeaten.
3. Sift flour, baking powder, and salt together three times.
4. Add to first mixture.
5. Add extract.
6. Force through cookie press and bake at 375° for 6-8 minutes.
7. If you wish, you can add sprinkles to cookies prior to baking.

• One package zwieback, ground or rolled fine

• ½ cup melted butter

• 1 ½ cups sugar, divided

• 1 Tbs cinnamon

• 2 cups milk

• 3 eggs, yolks and whites separated

• 1 Tbs cornstarch

1. Mix together ground zwieback, melted butter, ½ cup sugar, and cinnamon. Stir well and set aside.
2. In a double boiler, cook together milk, ½ cup sugar, egg yolks, and cornstarch until thick enough to coat a spoon, stirring constantly. Remove custard from heat and allow it to cool.
3. In a separate bowl, beat egg whites and gradually add remaining ½ cup sugar to form a meringue.
4. Sprinkle the crumb mixture over the bottom of a 7” by 11” baking dish, saving aside one scant cup. Pour cooled custard over zwieback “crust.” Spoon meringue over custard, carefully spreading. Sprinkle the reserved zwieback crumb mixture over the meringue.
5. Bake at 325° for 20 minutes. Serve cold with whipped cream.
6. Note: If you can’t find zwieback, you can substitute it with Nilla wafers. However, Nilla wafers are sweeter than zwieback, so if you make this substitution, I recommend reducing the amount of sugar in the crumb mixture.

• 2 & ½ cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, melted and cooled

• 1 cup granulated sugar

• 2 large eggs

• 1 cup buttermilk (or 1 cup half and half plus 1 tbsp lemon juice)

• 1 tbsp vanilla extract (substitute with amaretto, brandy, or rum)

• 1 & ½ cups semi-sweet chocolate chips or just the whole small package, close enough.

1. Preheat oven to 425°. Spray a 12 cup muffin tray with non-stick cooking spray. You could use paper liners, but unless you have leftover liners sitting somewhere, don’t even bother
2. Combine half and half with lemon juice, set aside for at least 5-10 minutes. You have half and half for your coffee. You could add that buttermilk to your pick-up order from the market but then what do you do with the other cup of buttermilk from the pint? Make another batch tomorrow? That’s a lot of muffins for two people. Think about how you’re supposedly not doing enough, but then remember how people would say that you’re doing your best during a crisis.
3. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. No really, do toss it around. Don’t just throw it in a pile, mix it. I know, everything is hard right now. Set aside.
4. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla.
5. For those folks who have been following closely, this is the perfect time to throw together a cocktail. I mean, the rum is right there, you’re alone in the kitchen listening to NPR while your partner is still working their shift in the office — well, the dining room table that is now an at-home office
6. Slowly add to the dry ingredients. Gently fold together until JUST combined. This is when you should think that these muffins are going to be amazing, even if you didn’t quite follow the recipe (you fudged it here and there, I know, it’s really okay).
7. Divide the batter into the 12 muffin cups and bake at 425° for 5 minutes. Then reduce the oven temperature to 375° and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry, but if they do, it’s fine. Your food scarcity fears will kick in and you’d eat these even if they were charcoal briquettes. Besides, some carb/sugar comfort is why you made these. Let cool for about 5-10 minutes and enjoy warm. Three makes a perfectly acceptable lunch.

• DOUGH:
• 2 ¼ cups milk
• ½ cup cream
• ½ cup sugar
• 4 teaspoons dry yeast
• 1 stick of butter, cubed
• ½ cup our cream
• 1 egg, lightly whisked
• 8 cups flour
• 1 tablespoon salt
• FILLING:
• middle bacon or side bacon, 1 pound
• 1 small onion
• salt and pepper
• Extra flour for rolling
• 1 egg for egg wash

1. There’s a lot of hotly contested ways on how to make the dough, if one should add sugar or not. Also, there’s some who simplify and will just use a premade dinner roll cylinder and call it a day.

2. Pour milk and cream in a saucepan and add the sugar. Heat the mixture until it becomes blood warm. (Test by placing couple drops on your wrist, if the milk feels very hot, let it cool down a bit. Do not get the milk to the boiling point as it will kill the yeast.)

3. In a large bowl, pour the milk mixture and add cubed butter, sour cream and the whisked egg, combine well.

4. Add yeast, sifted flour, salt and mix until all is combined well to create the dough. Knead the dough until it becomes smooth and does not stick to the hands or the bowl (add a bit more flour if necessary).

5. Cover the bowl with a clean tea towel and place in a warm spot for an hour or until the dough has doubled in size (about 1 to 1 1/2 hours). To speed up the process, place the bowl in a sink filled with hot water.

6. Meanwhile, make the filling: finely cut the bacon and the onion, add a teaspoon of finely ground pepper and combine well. You can stuff this as-is or you can pre-cook the filling.

7. You can really do much any filling or variation you like. Most civilized cultures have some sort of meat-in-dough combination, and the Latvians are no exception. Folks also sometimes do sauerkraut or mushrooms. Whatever way you decide to go, make it delicious.

8. Preheat the oven to 350°. Line a baking tray with baking paper. Whisk the egg in a small bowl and set aside.

9. Sprinkle some flour on the rolling surface and place the dough on it. Cut it in quarters and work on each quarter at a time by rolling it until the dough is 5 mm thick.

10. Cut out circles about 6 cm in diameter (I usually use a mug for cutting) from the rolled dough. Place one heaped teaspoon of filling on one side of the circle and fold over. Tightly press the dough together using your fingers, place pīrāgs seam side down and bend in a shape of a half moon (the last bit is optional).

11. Transfer pies on to the baking tray, spaced about 2 cm apart. Using a pastry brush, brush each pie with the egg wash.

12. Place the tray in the oven and bake for 15-17 minutes until golden brown.

• SAUCE:
• 1 tbsp butter
• 1 clove garlic, minced
• 1 tbsp brown sugar
• 2-3 tbsp soy sauce
• 1 egg
• 1 tbsp kewpie mayo
• ADD-INS:
• 1 tsp rice wine vinegar
• 1 tsp sesame seed oil
• Onion powder to taste
• Chilli flakes to taste
• TOPPINGS:
• 1/2 medium carrot, grated
• 1 small avocado, sliced
• 1 green onion, (for garnish)
• Sesame seeds (for garnish)

1. Cook the ramen noodles according to the package in a pot. In a separate pan, melt butter and add 1 clove of minced garlic. Cook the garlic for 1 minute or until fragrant.

2. While the noodles boil, add soy sauce, brown sugar, and optional add-ins of your choice. Some bubbling is normal, but just be sure it’s not overheating and burning.

3. Once noodles are finished boiling, use tongs (you can leave the pot with the water for later or set some aside) to transfer the noodles into the pan with sauce. Make sure the noodles are coated in the brown sugar/soy sauce mix.

4. Crack an egg into the pan, and stir into the noodles, letting the egg cook. This will thicken up your sauce. You can also add noodle water as needed.

5. Add kewpie Mayo to the noodles if decided and stir well until everything is well incorporated.

6. Remove from heat, serve with carrots, green onions, avocado and garnish with sesame seeds.

   *Serves one but is easy to multiply!

• Optional : Ground Italian sausage (Brown before mixing in)
• 1 onion diced
• Minced garlic (Measure with your heart)
• Assorted chopped mushrooms (I use white, cremini or baby bellas but do you)
• 2-3 stalks celery or celery heart, diced
• 2-3 carrots, diced
• 2-3 boxes chicken stovetop (you can also use plain dried bread cubes and season with poultry seasoning and chicken Boullion powder for better sodium control)
• Few tablespoons of butter for stuffing mix

1. Sauté mushrooms to release excess moisture, add other veggies cooking until fragrant they will finish in the oven.
2. Follow package instructions for stuffing and add the veggies.
3. Preheat oven to 375°, grease muffin tin or use liners.
4. Pack the tin to the base of the muffin, it should hold its shape but not be smooshed into a brick.
5. Make sure your last scoop into the tin is a little mounded but again not so packed it’s squished.
6. This will go in the oven for 15-20 minutes check on them periodically you want the tops to be golden brown and crisp.
7. Let cool for a few minutes and then pop them onto a platter or rack to cool.

• 1 tablespoon Oil
• 1 Onion (peeled and sliced)
• 3 roma tomatoes (quartered long ways)
• 3 cloves Garlic (peeled and minced) *I always use more but I’m a garlic gal
• 2 tablespoon Fish Sauce
• 2 cups Kalabasa (kambocha squash, pared, seeded, and cut into 2-inch chunks)
• 2 cups Sitaw (Chinese long beans, ends trimmed and cut into 3-inch lengths)
• 1-2 lbs pork shoulder (think stew meat)
• Salt to taste or more fish sauce

1. Heat a large pot on medium high heat with oil add meat and brown.
2. Add garlic and onions cook until fragrant.
3. Add tomatoes cook until juicy.
4. Add fish sauce and enough water to cover the meat approximately 4-6 cups.
5. Cover and simmer for 15 minutes, then add pumpkin and cook until for goes through but can still hold shape.
6. Add long beans and cook for another three minutes, they should be soft but not mushy.
7. Optional but super yummy, add a tiny bit of bagoong (fermented shrimp paste) serve over hot rice.

• As many heads of broccoli as you need to feed your crowd or frozen works great too
• Lemon
• Seasoning Salt of choice (Lawry’s Johnny’s whatever)
• Fresh cracked black pepper
• High temp oil (Sunflower, coconut, avocado)

1. Preheat oven to 425° and toss broccoli in oil.
2. Arrange on a cookie sheet.
3. Put in the over for 20-30 minutes until charred and soft.
4. Season with seasoning, squeeze of lemon, lemon zest and black pepper.
5. Toss again, adjust seasonings to your taste and enjoy

• 1 lb Salmon (can also be made with halibut, tuna, or trout)
• 1 Tbsp Dijon Mustard
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 ½ tsp Garlic powder (2 cloves fresh garlic if you prefer)
• 3 tsp Old Bay seasoning
• 1 Medion Onion finely chopped
• ½ Red bell pepper diced
• ½ Green bell pepper diced
• 1 Stalk Celery finely chopped
• 1 cup Panko Breadcrumbs
• 2 Large Eggs
• 2 Tbsp Mayonnaise
• 1 tsp Worcestershire (optional)
• 1 Tbsp Olive Oil
• 1 Tbsp Butter

1. Lightly spread Dijon mustard on fillet of fish then sprinkle with 2 tsp of old bay seasoning, garlic powder, salt and pepper.
2. Bake at 425° for 12 to 15 minutes or until flaky (test this by poking with a fork and turning, if it flakes it is good to go) don’t overcook!
3. While fillet is baking saute chopped onion, celery, and bell peppers in butter.
4. Once salmon starts to cool crumble in a large bowl
5. Add in the sauted veggies, mayonnaise, remaining old bay, eggs, worcestershire, and panko and mix together
6. Form patties approximately half of an inch thick.
7. In a non-stick pan heat butter and olive oil then add in patties saute 4 minutes each side or until nice and golden brown.
8. Serve stand alone or on a bun.

• 2 packages round wonton wrappers
• 1 ½ pounds ground Italian sausage or ground pork
• 1 ½ pounds. ground beef
• 1 ½ pounds ground turkey
• 2 cups cabbage kimchee drained and chopped
• 2 blocks soft/firm tofu drained and crumbled
• 2 pounds bean sprouts, cleaned and chopped
• 1 bunch or more green onions sliced
• 8+ cloves garlic minced
• 5 slices of ginger
• 1 teaspoon sugar
• 1-2 tablespoons soy sauce

1. Mix all ingredients in a large bowl except for the wrappers.

2. Assemble the dumplings by putting water around the edge of the round circles and add 1-2 teaspoons of filling and fold and pinch.

3. Mandu can either be steamed for 11-12 minutes on a bamboo steaming tray over boiling water or can be pan fried in oil.

• 2-3 English cucumbers
• garlic (as much as you want minced)
• ginger (6 – ¼ inch slices)
• 1-2 bunches green onions cut into ½” slices
• red pepper flakes (as much as you want)
• 2-3 teaspoons sugar
• salt

1. Wash cucumbers, cut in half and into 1” by ½” chunks.
2. Sprinkle with salt and let sit for 20 minutes.
3. Rinse with cold water and taste; it should not be too salty.
4. In a bowl, add all ingredients and mix well. Be sure to taste it to see if it’s spicy enough for you.
5. Refrigerate and it’s ready to eat that day.

• 1 lb. steak, rib eye, flank, flat iron, or sirloin (the more expensive the cut, the less you need to pound it)
• 4 T soy sauce
• 4 T water
• 2T sugar
• 1 t sesame oil
• ½ t baking soda (it tenderizes the meat)
• Black pepper
• Bunch green onions
• Garlic, minced, as much as you want, again we use lots and also grill garlic cloves with olive oil to put inside the lettuce wrap
• Ginger, finely chopped, as much as you want
• Romaine or butter lettuce, leaves washed and separated

1. Cut the beef into think slices about 3 inch square by ½ inch thick and use a meat tenderizer and pound both sides to be about ¼ inch thick.
2. Make the marinade in the remaining ingredients for either a few hours of overnight in a ziplock bag so you can turn it.
3. I usually double this recipe for my family and double the marinade too.
4. The meat is then broiled in an indoor grill, or you can use a frying pan. We eat ours medium rare.
5. Next, place the meat in the lettuce and you can add rice, kimchi, etc. and fold it up and eat it.

• 3 cups Corn Chex cereal

• 3 cups Rice Chex cereal

• 3 cups Wheat Chex cereal

• 1 cup mixed nuts

• 1 cup bite-size pretzels

• 6 tbsp butter or margarine

• 2 tbsp Worcestershire sauce

• 1 ½ tsp salt

• ¾ tsp garlic powder

• ½ tsp onion powder

   

1. Begin by mixing the cereal, nuts, and pretzels in a large bowl. Gently mix together with a large spoon.

2. Melt your butter in the microwave or stove top then whisk in the seasonings, add in salt, garlic powder, Worcestershire sauce and onion powder

3. Spread your cereal mix over a parchment paper lined or greased baking sheet then pour the butter mixture over it

4. Bake for 1½ hours at 250°. Stir every 15 to 20 minutes. Once done let cool.

• 1 ají dulce, seeded and cut in half
• 3 garlic cloves
• ½ small red onion, chopped
• 2 tablespoons vegetable oil
• ¼ cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon powder annatto (bija)
• 1 teaspoon adobo seasoning
• ¼ cup whole pimiento-stuffed green olives or alcaparrado
• 1 chicken or vegetable bouillon tablet
• 1 can 13.5 ounces each coconut milk
• 1 can 15 ounces pigeon peas (gandules)
• 2 cups water
• 3 cups long-grain white rice, rinsed and drained
• 3 – 5 sprigs fresh cilantro
• 3 fresh cilantro leaves (cilantro ancho)

1. Place the bell pepper, ají dulce, garlic, and onion in a small food processor or blender and process until all ingredients are chopped and have obtained a uniform texture.

2. In a large cast-iron pot or caldero, heat the oil over medium-high heat.

3. Add the sofrito mixture, tomato sauce, oregano, annatto, adobo, olives, and chicken bouillon. Cook and stir for about 2 – 3 minutes until fragrant.

4. Stir in the coconut milk, pigeon peas, and water. Bring to a boil.

5. When it begins to boil, stir in the rice and let simmer until the rice has soaked up all the water and begins to dry up, about 10 – 15 minutes. Stir occasionally to avoid it sticking to the bottom of the pot.

6. Place the cilantro and the culantro on top of the rice. Cover the pot, lower the heat to low, and let it cook for 25 minutes. Then, remove the cilantro and the culantro, and discard. Stir the rice carefully and cover for an additional 5 minutes.

• ENCHILADAS:

• 2 lb cooked chicken, shredded or cube

• 12 oz cream cheese, softened

• 2 chipotle chilis in adobo sauce, finely chopped (adjust for spiciness)*

   

• 2 tbsp cumin (or to taste)

   

• 10 tortillas

• TOPPINGS:

• 14 oz canned beanless chili**

   

•  7.75 oz salsa***

   

•  1 cup shredded cheese (cheddar, colby jack, or Mexican blend)

• SERVED WITH:

• Sour cream

• Cilantro

• Limes

• Chips, salsa, and guacamole

1. Preheat oven to 350ºF and lightly spray a 9×12 deep baking dish with cooking spray.

2. Combine all the enchilada ingredients (except tortillas) to a bowl, and adjust flavors to taste (measure with your heart).

3. Scoop a few tablespoons into each tortilla and roll up (no need to tuck in ends like a burrito). Place in prepared baking dish and repeat until dish is full.

4. In a separate bowl, combine chili and salsa. Pour over enchiladas, making sure tortillas are entirely covered (exposed tortillas will toast and become crunchy and hard).

5. When ready to bake, place in preheated oven for 20 minutes. Remove and sprinkle shredded cheese over enchiladas and place back in the oven until cheese melts, about 15-20 minutes.

6. Serve with sour cream, cilantro, limes, chips, salsa, and guacamole.

Notes:

• To stretch enchilada filling a little further, add cooked rice with the other ingredients and adjust flavors accordingly.

   

• This is a great meal train dish as it can be prepared a few hours ahead of time. Assemble the enchiladas and cover with chili-salsa mixture (shredded cheese can be added now or kept separate). Cover with foil and refrigerate until ready to bake. Only refrigerate for a few hours as tortillas will get a little soggy if left for too long.

   

• *The chipotle chilis in adobo sauce can be replaced with canned or fresh jalapeños, canned green chilis, or left out altogether, depending on desired spiciness level.

   

• **A can of Nalley’s beanless chili is preferred, but something similar or even chili with beans will work.

   

• ***A can of El Pato Hot Tomato Sauce from the Mexican aisle of the grocery store is best, but any other salsa will work.

• ½ C. butter

• 4 cloves of garlic

• Red pepper flakes to taste

• 8 oz of blue cheese

• ¼ C. flour

• 1 pint of half & half or heavy cream or milk

• Salt & pepper to taste

• Parmesan cheese

• 2 boxes of pasta (farfalle, angel hair, or linguine)

1. Melt the butter, garlic, and red pepper flakes.

2. Add blue cheese and melt.

3. In a separate bowl, mix flour and cream.

4. Add flour/cream mixture to the butter and garlic.

5. Stir constantly and turn up the heat.

6. Add more cream to control the consistency.

7. Once at desired consistency, add pasta and top with parmesan cheese.