1 tsp baking soda

1 tsp salt

1 cup butter (2 sticks) softened

3/4 cup white sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1- 12 oz bag Heath Bar Crunch Chips

1- 11 oz bag of flaked coconut

Blen the sugars and butter together until creamy.  Add the vanilla and the eggs, one at a time until well blended. In a separate bowl, sift together the flour, baking soda, and salt. Slowly beat  the flour mixture into the creamy mixture.  Blen well.  Fold in the Heath Bar Crunch chips and the coconut until well mixed.  Add by scoops to a baking sheet, lined with parchment paper and bake for 12 minutes at 350 degrees.  Do not overbake because the cookies will get hard.  Remove to a wire rack and cool completely.

1 cup milk

8 oz shredded mexican blend cheese

2 tbls All pourpose flour

Steam the asparagus until it is nice and dark green but remains a bit crunchy.  While that is steaming, add the milk, cheese, and flour to a small pan and cook until it is all melted together whisking it all of the time to make sure that it is smooth.  Put the asparagus on a serving platter and top with the cheese sauce and serve hot.  Tip:  If you want a thicker sauce, add more flour. If you want it thinner, add less flour.

1/4 cup lemon juice  fresh preferred

1 cup Panko bread crumbs

1/4 cup butter

2 Tbs Old Bay seasoning

Melt the butter in a pan and add the Panko crumbs and lemon juice to it.  Cook until it is completely mixed together and moist.  Season the fish with the Old Bay and place in an oven-proof pan or dish.  Top with the bread crumb mixture.  Bake at 350 degrees for approximately 25 minutes.  Garnish with parsley just before serving.

½ cup flavored bread crumbs

1 egg

½ cup warm water

½ cup parsley

8 cups of chicken, vegetable or beef stock

2 cloves garlic chopped

½ cup grated parmesan cheese             

Mix the beef with the bread crumbs, egg. and water until well blended.  Form the meat into tablespoon sized meatballs.  Put the broth into a medium sized stock pot.  Add the garlic and bring to a boil.  Add the meatballs and parsley and turn down to a simmer.  Let it simmer for approximately one hour. Serve hot topped with the grated cheese.  Add some homemade croutons for an extra level of flavor and crunch.

1 medium sized onion diced

1 large eggplant peeled

2 eggs beaten

1 cup Flavored bread crumbs

1/2 cup oil for frying the eggplant

1 cup tomato sauce

8 oz shredded mozzarella cheese

Mix the onins with the ground beef and set aside.  Peel the eggplant and cut it into 1/8″ rounds.  Add a little bit of water to the beaten eggs.  Dip the eggplant in the egg mixture then into the bread crumbs.  Put on a plate and when they are all breaded ploace then in the refrigerator for at least 30 minutes.  Heat the oil in a deep pan, preferrably cast iron.  When the oil is heated to approximately 375 degrees fry the eggplant unti it is golden brown.  Form the meat into thin  patties.  Top one of the patties with a slice, or two, of the fried egglant, sauce, and cheese.  Top that with another patty and seal it completely.  Cook it as you would any hamburger patty. Top with cheese and sauce, if you prefer.  Eat it on a plate or a nice roll.

1/4 cup Olive oil

1/4 cup Grated Parmesan cheese

4 cloves garlic

1/4 cup Pine nuts (pignoli nuts)

1 lb of your favorite pasta

Place the tomatoes, pine nuts, garlic, and parmesan cheese in a food processor and grind until smooth.  While the food procdessor is running drizzle in the olive oil until it reaches a consistency that you are happy with.  I prefer it smooth like tomato sauce.  Cook the pasta according to the directions.  Place the tomato pesto in a large saute pan and warm it through.  When the pasta is done transfer it to the saute pan to m ix completely with the pesto.  Top with grated parmesan cheese just before serving.

Tip:  If the pasta seems dry add a little of the pasta water to moisten it up.  The flavor of the pasta is still in the water.

12 oz lettuce any kind that you like

2 Large tomatoes diced

1 medium onion sliced or diced

1 cup sour cream

1 cup Guacamole

8 oz shredded mexican cheese blend

2 Tbls chili powder

1 Tbls Cajon Seasoning

1 cup salsa medium or hot

3 Large flour Tortillas

Place the tortillas in an oven proof round bowl and add weight to the center to shape it like the bowl. Bake just until crisp.  Be careful not to overbake them. Brown the meat, onions. chili powder, cajon seasoning, and salsa in a saute pan.  Remove the grease and set the meat aside. Start by layering the lettuce, tomatoes, sour cream. Guacamole. meat, and cheese.  Continue to layer until they are full.  Top with sour cream. Guacamole, and cheese.  The entire salad can be eaten including the bowl.

Put the broth, tomates, garlic, and seasonings in a medium sized stock pot. Bring to a boil.  Add the  rice, chicken, onion, and suasage to the pot.  Bring it back up to a boil for 5 minutes and turn down to a simmer.  Simmer for 20 – 25 minutes or until the rice is nice and soft.  Serve hot as a side dish or a main course.

Clean and trim the fat off of the chicken. Pound the chicken to 1/8 inch thick. Mix all of the seasonings together and rub the mixture on both sides of the chicken breasts. Put the oil in a frying pan and place the chicken in the pan when the oil gets hot. Sear one side quickly and turn over to sear the other side. Continue cooking for another 3-4 minutes on bot sides. There should be a nice blackened crust on the chicken at this time.
Serve hot with your choice of rice or potatoes.

½ cup pure maple syrup

¼ cup prepared horseradish add more if you want it spicier

1 medium head of cabbage

6 large carrots sliced ¼ in thick

1 Large onion sliced

4 medium potatoes diced large

In a large stock pot put in the meat and cover with water.  Bring to a boil and let boil for 5 minutes.  Turn down the heat and simmer for about 30 minutes per pound.  Keep a pot of boiling water on the stove to change the water so that it doesn’t get too salty.  In the last 45 minutes of the cooking process add all of the vegetables and let them cook in the same water so that the meat flavors absorb into them.  Combine the maple syrup and the horseradish together.  Remove the meat from the pan and cover with syrup glaze.  Bake in a 350 degree oven for about 20-25 minutes to heat the glaze over the top.  Serve with cooked vegetables.

The leftovers can be used to make Rueben sandwiches with a little kick.