Start by creaming the butter and sugars, just like a regular cookie.

Scrape the sides of the bowl (or let your little brother do it). Add the wet ingredients.

Once it’s all mixed up, add the dry ingredients.

It should have the consistency of regular cookie dough.

Put teaspoons full of the dough on the baking sheet. Press Mini or regular M&Ms (or a mix of the 2 types) into the cookies. If you’re OCD like me, you only do one color of each on each cookie.

Bake for about 10 minutes.

  These are fun to make, and even better to eat.

Start by mixing the dry ingredients in their own bowl. Nothing fancy just whisk together so the ingredients are well mixed.

In a separate bowl, it’s time to starting creaming the eggs and sugar. Start by creaming the butter with the sugars, then add the eggs and vanilla.

Now it’s time to stir in the stars of the show. Of course chocolate chips are necessary, anything else is optional.

I like to roll them into balls so they cook evenly. Lay them out on the cookie sheet. They go in a 325 degree oven.

I always check on them at 8 minutes, but they could take as long as 10-12 minutes, depending on the day / oven.

Ok, now go make friends with your enemies, everyone is a sucker for a warm & chewy chocolate chip cookie!

Start by chopping the bacon and season with pepper.

Once the bacon is cooked, remove the bacon bits and remove the fat from the pan (leave the little brown bits in the bottom of the pan).

While the bacon is cooking, boil some water for the noodles and cook them according to the directions.

In the same pan that we cooked the bacon, add the butter.

Add back the cooked noodles and bacon. Salt and pepper to taste.

Cook for about 10 minutes, flip about every 2 minutes. This step is very important because it gives the noodle the signature texture. Also never attempt this step in a non-non-stick pan. The ideal Bacon Noodles have varying textures on the noodles; some crunchy, some soft.

In your favorite blender, add the following ingredients:

Pulse until well mixed and smooth.

Next, make some homemade croutons. Once you have homemade croutons, you will never ever eat those store bought ones again. It’s simple:

First combine the wet ingredients in the stand mixer.

In a glass bowl over simmering water, melt the butter and chocolate.

Slowly mix the chocolate mixture into the wet ingredients.

Add the dry mixture.

Chop up your favorite chocolate or use pre-chopped chocolate chunks.

Once the butter is completely melted, pour in the marshmallows. Start stirring so it doesn’t burn.

You will notice all of the marshmallows start to melt together…

Keep stirring until completely liquidy.

Once the marshmallows are liquified, remove from the heat and stir in the rice crispies. It is very important that you do not continue to heat them, the marshmallow will burn and not taste very good.

Mix until it is a homogenous mixture.

Spread in a greased pan, and let solidify for a few hours.

And Hey, they could be worse for you.

1. Mix together the cranberries and sugar, and set aside.

   1 1/2 cup	dried cranberries
   2 Tbsp	sugar

    

2. Mix together the flour, baking soda, dried oats, sugar, and brown sugar.

   2 cups	flour
   1/2 tsp	baking soda
   2 cups	dried oats
   1/2 cup	brown sugar
   1/2 cup	white sugar

    

3. Add melted butter to the flour mixture until nice and crumbly. Set 1 1/2 cups of this mixture aside for the toping, the remaining will be used for the crust.

   1 cup

   melted butter

     

4. Press the flour mixture into a 9″x13″ greased pan. Bake the crust for 15 minutes at 350 degrees.
5. while the crust is baking, make the caramel sauce. On medium heat, cook the butter and brown sugar, once combined add the heavy cream. Let it cool. There will be extra caramel, so we usually bottle it for later.

   1/2 cup	butter
   1 cup	brown sugar
   1/2 cup	heavy cream

    

6. Over low heat in a nonstick pan, toast the pecans. Chop them into tiny pieces

   3/4 cup

   pecans

    

7. Time to construct the bars; spread the pecans and cranberries over the crust. Cover with caramel sauce and then the remaining flour mixture.

   1 cup

   caramel sauce

      

8. Bake for 20 minutes until golden and bubbly. Let them cool slightly before eating.

These cookies are fun to make, easy, and very satisfying. Oh, and they’re cute too. Here’s the game plan, kids.

The Cookie: The first step is to make the cookie batter. Start by creaming the butter and sugar, followed by the egg and vanilla. Once well combined, alternate the addition of the dry ingredients with the sour cream. Mix until you reach a smooth consistency.

  

The Glazes: There is a chocolate (the black) and a vanilla (the white) glaze. Start by mixing the following ingredients.

Split the glaze into two cups/bowls. In one add cup add unsweetened cocoa powder until it is chocolatey enough for you. Start with 1 tablespoon - but I sometimes do up to 5 tablespoons. Again, it depends on your taste.

The Assembly: Start with the white glaze, and using a butter knife apply the glaze to 1/2 of each cookie. Next add the chocolate glaze to the other halves. Let them set for about 15 minutes and then serve.

Ok, now go share! That’s half the fun.

You will need the following ingredients:

I suggest just getting all the ingredients out, because once you get started, it goes pretty fast.

1. In a pie dish or plate, combine the flour, cornmeal, onion powder, salt, and pepper. Stir with a fork. This will be used to coat the chicken and make it crispy.
2. Pound each chicken breast until about 1/4″ thick between two pieces of plastic wrap. Repeat for all chicken breasts.
3. Next heat the oil in a sauté pan over medium-high heat.
4. Dredge each pounded chicken breast in the flour mixture and put in the pan. Repeat for all chicken breasts.
5. Cook for 1-2 minutes per side, and then remove and put on a wire rack so the crust does not get soggy.
6. Once all the chicken has been removed to cool, sprinkle 2-3 tablespoons (depending on how thick you like your sauce) into the sauté pan and stir quickly so it doesn’t get lumpy.
7. Slowly add the wine, followed by the chicken stock and lemon juice.
8. Let it cook to the right consistency. Taste and modify to your liking. For example, Karl likes it really sour, but normal people like it pretty balanced.
9. Add the chicken back to the pan, and garnish with slices of lemon.

First we mix the butter, peanut butter, and sugars together, and well mixed.

Next mix in the eggs and vanilla (left below). Finally mix in the baking soda and flour (right below).

The last step is to stir in your favorite chunked chocolate chips. Plop them on the baking sheet and cook for 9 - 11 minutes at 350 degrees Fahrenheit.

Once the bottoms start to golden they are done. Let them cool, and fill the cookie jar!