Granola

• 4 cups old-fashioned rolled oats
• 1 cup raw pecans, roughly chopped
• ½ cup raw slivered almonds
• ½ cup raw pumpkin seeds (pepitas)
• ½ cup pure maple syrup
• ⅓ cup liquid honey
• ½ cup melted coconut oil or extra-virgin olive oil
• 1 tsp ground cinnamon
• 1 tsp fine-grain sea salt
• 1 tsp pure vanilla extract

Instructions

1. Prep: Preheat your oven to 325°F (165°C) and line a large, rimmed baking sheet with parchment paper.
2. Combine Dry: In a large bowl, mix together the rolled oats, chopped pecans, slivered almonds, pumpkin seeds, cinnamon, and sea salt. 
3. Whisk Wet: In a separate medium bowl, thoroughly whisk the melted coconut oil, maple syrup, honey, and vanilla extract until smooth. 
4. Coat: Pour the liquid mixture over the dry ingredients. Stir well with a spatula until every single oat and nut is completely and evenly coated. 
5. Spread & Compact: Tip the mixture onto your prepared baking sheet. Use the back of a spatula or spoon to firmly press the granola down into an even, compact layer—packing it tightly is the key secret to forming excellent clusters later. 
6. Bake: Bake for 35 to 40 minutes. To preserve maximum chunkiness, do not stir the granola mid-bake. Simply rotate the pan 180 degrees halfway through to ensure even browning along the edges. Remove from the oven when the top is a beautiful uniform deep golden brown. 
7. Cool & Cluster: Place the pan on a wire rack and let it cool completely for at least 45 minutes to an hour. Do not disturb it while hot; the sugars will harden and glue the pieces together as it sits. 
8. Finish: Once entirely cold, gently break the sheet into your preferred cluster sizes using your hands.

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Jolibee Chicken 

• Chicken: 4 bone-in, skin-on chicken thighs or leg quarters
• Skin Prep: 1 tablespoon baking powder (rubbed on the skin only for crispiness)
• Chicken Seasoning: 1 tsp paprika, 1 tsp salt, 2 tsp garlic powder, 1 tsp black pepper (plus a pinch of cayenne if you want it spicy)
• Dry Dredge Mix: 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper (add a few drops of water into the flour mix to create rough, crunchy flakes)
• Cooking Spray: Avocado oil or vegetable oil spray

1. Prep and Season the Chicken

• Pat the chicken dry with a paper towel.
• Rub the baking powder evenly over the skin of the chicken pieces.
• Season the chicken with salt, black pepper, garlic powder, and paprika.

2. Coat the Chicken

• Mix the flour, cornstarch, and dry spices in a bowl.
• Sprinkle a few tiny drops of water into the flour mixture and stir lightly to form small, textured clumps.
• Dredge each piece of chicken thoroughly in the flour mixture, pressing it onto the skin.

3. Air Fry

• Preheat your air fryer to 380°F–400°F.
• Place the chicken pieces skin-side down in a single layer in the air fryer basket.
• Spray the tops generously with oil spray.
• Air fry skin-side down for about 11 to 12 minutes.
• Flip the chicken skin-side up, spray with more oil, and cook for another 10 to 12 minutes until the skin is deep golden-brown, extra crispy, and the internal temperature reaches at least 165°F (74°C)

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Basic Cookie Dough for 10 Different Cookies

Ingredients:

For the make ahead cookie mix… 

1 ½ cups butter, softened 

1 tbs salt 

1 tsp baking powder 

6 cups all-purpose flour

Instructions

To make the basic cookie mix, combine butter, salt and baking powder in a large bowl; Using an electric mixer blend well. Spoon flour into a measuring cup; Level off. Add flour to butter mixture; Blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator up to 4 weeks. Makes 8 cups mix.

Cookie Variations

Chocolate Chip Cookies 

2 cups mix 

½ cup sugar 

½ cup firmly packed brown sugar 

1 tbs butter, softened 

½ tsp vanilla 

2 eggs 

1 cup chocolate chips 

½ cup nuts if desired 

Preheat oven to 375. Dip measuring cup into cookie mix; level off. In a large bowl combine all ingredients except chocolate chips & nuts. Mix until smooth. Stir in chocolate chips and nuts. Drop by the spoonful, two inches apart on a lightly greased baking sheet. Bake 7-14 minutes until golden brown.

Almond Butter Sticks

¾ cup sugar 

2 tsp almond extract 

⅓ cup + 1 tbs butter, softened 

2 8-oz. packages cream cheese, softened 

2 cups mix 1 egg, separated (reserve white for glazing) 

¼ cup sliced almonds, if desired

Preheat oven to 375°. Grease a cookie sheet. In small bowl, stir together sugar and almond flavoring; cover and set aside. 

In medium bowl, combine ⅓ cup butter, cream cheese, and egg yolk; blend until smooth. (Dip measuring cup into cookie mix; level off.) Stir in mix. 

Knead on floured surface about 25 strokes until pliable. Roll or press out to a 6 × 12-inch square. Spread with 1 tablespoon butter. Cut dough in half; place one half on greased cookie sheet. 

Spoon sugar mixture to within ½ inch of dough edges. Place remaining dough half, buttered side down, over sugar. 

Press edges tightly to seal. Brush with slightly beaten egg white; sprinkle with almonds. Bake 22 to 30 minutes until golden brown. Cool at least 10 minutes; remove from cookie sheet. Cut pastry in half lengthwise and in ½-inch strips crosswise. 48 cookies.

Oatmeal Carmelitas

2 cups mix 

1 cup quick-cooking oats 

¾ cup sugar 

¼ cup firmly packed brown sugar 

2 tsp vanilla 

1 egg 

¾ cup caramel ice cream topping 

3 tbs flour 

1 cup chocolate chips 

½ cup chopped nuts

Preheat oven to 375°. Grease bottom and sides of 13×9 or 9-inch square pan. (Dip measuring cup into cookie mix; level off.) In large bowl, combine first six ingredients; mix until well blended and crumbly. Press 2 cups of mixture on bottom of pan. Bake 10 minutes. Blend caramel topping and flour. Remove crust from oven; sprinkle with chocolate pieces and nuts; drizzle with caramel mixture. Sprinkle remaining crumbs over caramel. Bake 20 to 30 minutes until golden brown. Cut when cool. (May be refrigerated to cool.) 24 bars.

Oatmeal Raisin

2 cups mix 

½ cup sugar 

½ cup brown sugar 

1 tsp vanilla 

2 eggs 

1½ cups old fashioned oats 

½ cup raisins

(Recipe may be cut in half.) Preheat oven to 375°. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except oats and raisins; blend until smooth. Stir in oats and raisins. Drop by heaping spoonfuls two inches apart on greased cookie sheets. Bake 9 to 13 minutes until light golden brown. Immediately remove from cookie sheet. About 3 dozen cookies.

Toffee Bars

2 cups mix 

1 cup brown sugar 

5 tbs butter, softened 

1 tsp vanilla 

1 egg 

1 cup chocolate chips 

½ cup chopped nuts

Preheat oven to 350°. Grease bottom and sides of 15×10-inch or 13×9-inch pan. (Dip measuring cup into cookie mix; level off.) In large bowl, combine first five ingredients; blend until smooth. Spread dough evenly in greased pan. Bake 15×10-inch pan 12 to 18 minutes and 13×9-inch pan 17 to 24 minutes until top springs back when lightly touched. Immediately sprinkle with chocolate pieces; let stand 2–3 minutes to melt. Spread chocolate over bars; sprinkle with nuts. 3–6 dozen bars.

Butterballs

2 cups mix 

½ cup sugar 

2 tbs butter, softened 

1 tsp vanilla or almond extract 

1 Egg 

½ cup finely chopped nuts 

Powdered sugar

Preheat oven to 375°. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except nuts and powdered sugar; blend until stiff dough forms. Blend in nuts. Shape dough into ¾-inch balls. Bake on ungreased cookie sheets 11 to 16 minutes until edges are light golden brown. Cool slightly; roll in powdered sugar. About 3 dozen cookies. 

Cherry Winks: Stir ½ cup raisins or chopped dates and ¼ cup chopped maraschino cherries into dough. Shape dough into ¾-inch balls; coat with finely crushed cornflakes. Press a maraschino cherry half into center of each cookie. 

Jam Thumbprints: Omit chopped nuts in dough. Shape dough into ¾-inch balls. Dip into egg white; coat with finely chopped nuts. Press deep hole into center of each cookie with fingers; fill with ¼ teaspoon jam.

Peanutbutter

2 cups mix 

1 cup firmly packed brown sugar 

⅓ cup solid shortening 

½ cup peanut butter 

½ tsp vanilla 

1 Egg

Preheat oven to 375°. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients; blend until smooth. Shape dough into 1-inch balls; place on ungreased cookie sheets and flatten with fork in crisscross fashion. Bake 7 to 11 minutes until edges are golden brown. Cool slightly; remove from cookie sheet. About 4 dozen cookies. 

Peanut Blossoms: Roll balls in sugar; place on ungreased cookie sheet. Bake 9 to 12 minutes until light golden brown. Remove from oven; immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge.

Cut-Out Sugar Cookies

2 cups mix 

½ cup sugar 

¾ tsp vanilla 

1 Egg 

Icing or frosting for decorating

Preheat oven to 400°. (Dip measuring cup into cookie mix; level off.) In medium bowl, combine all ingredients except 1 cup mix; blend until smooth. Stir in remaining mix. Knead on floured surface about 20 strokes until smooth. Roll out dough ⅛-inch thick; cut into desired shapes. Place on lightly greased cookie sheets. Bake 5 to 8 minutes until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Decorate with icing or frosting