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

Honey Garlic Chicken

* 2 chicken breasts (thinly sliced)

* 1 cup mushrooms (sliced)

* 3 tbsp honey

* 3 tbsp soy sauce

* 5 cloves garlic (minced)

* 1 tbsp olive oil

* 1 tbsp butter

* Salt & black pepper

1. Season chicken with salt and pepper.

2. Heat olive oil in a pan and cook chicken until golden. Remove and set aside.

3. In the same pan, melt butter and cook mushrooms until soft.

4. Add garlic and cook for 30 seconds.

5. Stir in honey and soy sauce.

6. Return chicken to the pan and toss to coat. Cook 2–3 minutes until sauce thickens.

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Cabbage Soup

1 onion 🧅 chopped 

2 carrots 🥕 sliced

4 cloves garlic 🧄 minced

2 inch ginger 🫚 minced 

1 tsp salt 🧂 

1 tsp cumin

1 tsp pepper

1 tsp Cayenne pepper 🌶️ 

1 tsp turmeric

1 tsp paprika

1/2 head cabbage 🥬 cut into 3/4-inch pieces

1/2 head cauliflower, cut into 1-inch florets

8 cups broth 🐓

1 can garbanzo beans 🫘 

1 can diced tomatoes 🍅 

1 can coconut 🥥 milk

Sauté onions and carrots until softened.

Stir in garlic, ginger, salt, cumin, pepper, cyanine, turmeric, paprika, and cook 1 minute. 

Add cabbage and cook 2 more minutes.

Stir in broth, chickpeas, diced tomatoes, cauliflower & bring to a boil.

Reduce heat and cook 25 minutes , stirring occasionally.

Stir in coconut milk, return to a simmer and cook 2 minutes more.

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