Boneless, pork ribs - about 3 pounds total
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. ketchup
6 large, minced garlic cloves
1 tsp. ground ginger
1+ tsp. red pepper flakes

Rinse and pat dry the ribs, place in a pan about 9 x 13. Whisk together all the rest of the ingredients and spread over and around ribs, turning them so they are covered with the sauce. There will not be a lot of sauce, but it will be enough. Cover with foil, place in fridge for several hours.

When ready to cook, preheat oven to 350 degrees and take ribs out of fridge for about 20 minutes while oven preheats. Place in oven, covered, for about 40 minutes, turn ribs, cover, and bake for about 40 more minutes. Remove foil, continue cooking for 10 more minutes. Check for doneness, serve.

1 cup flour
1 tsp. baking powder
1/4 tsp. kosher salt
1 stick unsalted butter (1/2 cup)
1 cup firmly packed (light or dark) brown sugar
1 large egg
1 tsp. pure vanilla extract
3/4 - 1 cup chopped walnuts (preferable toasted)

Preheat your oven to 350 degrees. If you are going to toast the walnuts then place them in a small pan and place in your oven for 10 minutes while it is preheating. Remove from oven and set aside.

Meanwhile, lightly grease an 8 x 8 square pan (this keeps the foil in place) then place aluminum foil in it making sure foil is tucked into the corners well, all smoothed out and there’s about 2-inches of overhang.

Whisk the dry ingredients together in a small bowl, then set aside. Melt the butter in a medium pan remove from heat and stir the sugar in to melt it. Whisk the egg and vanilla in, then add the dry ingredients and mix only to incorporate, add the nuts and spread in the pan. Bake 30 minutes and remove to a rack to cool completely. Using the foil to lift, remove from pan, remove foil then cut into squares.

About 6-8 good sized potatoes
1 tsp. onion powder
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. dill weed
1-2 tsp. sugar (taste)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Peel (or, keep skins on if using the small, red potatoes) and dice potatoes into chunks about 1/2-inches then place in a large pot with cold water to cover. Bring to a boil, reduce to simmer and simmer about 12-15 minutes depending upon potatoes - check with a fork. Drain and place in a large bowl; sprinkle the onion powder over the potatoes and mix gently but well.

In a small bowl whisk together all the rest of the ingredients then pour over the potatoes, mix gently but well.

2 unbaked pie crusts
About 6 med-large Granny Smith apples, peeled and chunked
1/2 cup sugar
A pinch (1/8 tsp.) kosher salt
1-1/2 Tbsp. cornstarch or flour
1/4 tsp. ground cinnamon
A pinch (1/8 tsp.) nutmeg
1 tsp. pure vanilla extract
2 Tbsp. unsalted butter, diced
1 Tbsp. milk or half-n-half
1 Tbsp. sugar

Place one of the pie crusts in your pie plate and set aside. Preheat your oven to 425 degrees.

In a medium bowl, combine the apples, 1/2 cup sugar, salt, cornstarch, cinnamon, nutmeg and vanilla - toss to combine and place into the pie crust, dot the 2 Tbsp. butter on top. Place your other crust on top, seal and flute the edges, then make some slits in the top for venting purposes. Brush the milk over the crust top and sprinkle the sugar all over the top.

Place the pie on the a sheet pan for spillage, and bake for 10 minutes, reduce the temperature to 375 degrees and bake for about 45 minutes more, or until golden brown and bubbling through the vents. Cool for about a half an hour before serving.

2 Tbsp. paprika
1 Tbsp. kosher salt
1 Tbsp. ground black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
1 Tbsp. brown sugar (dark brown is better)
1/2 Tbsp. cayenne pepper

1-2 Tbsp. extra virgin or regular olive oil

Take out the meat you will be using and place in a pan. Combine all the spices together in a small bowl and set aside. Spread the olive oil all over the meat, then sprinkle the spices over and rub in an all over the meat, using all of the spices. Cover pan and place in fridge several hours or overnight. Prepare meat either on grill, rotisserie or oven - whatever you wish. Enjoy.

8 ounces unsweetened chocolate
12 Tbsp. ( 1-1/2 sticks) unsalted butter
2 cups sugar
4 large or extra large eggs
2 tsp. pure vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1 cup chocolate chips
1 cup chopped walnuts or pecans
9 x 13 throw away aluminum pan from the grocery store (optional)

Preheat your oven to 350 degrees. Lightly grease a 9x 13 pan (aluminum throw away kind does not allow the bottom of your brownies to burn). In a medium pan melt the butter and chocolate, set aside to cool for about 10 minutes.

Into a large bowl place the sugar, eggs & vanilla, and with an electric mixer beat on medium-high for 3 minutes, add the melted chocolate & butter and beat that in well, too. With a wooden spoon, mix in the flour, baking powder and chips. Spread in the pan and sprinkle the chopped nuts on top, gently pressing down to kinda have them stick into the chocolate. Or, you can can add them into the mix when you add the chips, I just prefer them on top of the brownies.

Bake for about 35 minutes or until a toothpick or knife inserted near the center comes out with some moist crumbs. Place on a rack to cool completely then slice and serve.

1 or 2 whole chickens, about 4 lbs. each OR
1 large roasting chicken to cook in your oven
2 Tbsp. sugar
1 Tbsp. garlic salt
1 Tbsp. onion salt
1 tsp. celery salt
1/4 - 1/2 cayenne pepper
1/3 cup paprika
1/2 Tbsp. black pepper
About 2+ Tbsp. olive oil or extra virgin olive oil

Mix all the spices together then add the oil to form a paste. Take your time and really rub this all over and inside the chicken. Place in large plastic bags or on a tray, covered with foil, in the fridge for several hours.

When ready to cook:  Prepare your spit or preheat your oven to 350 degrees. Follow manufacturer’s directions for your grill or rotisserie machine or place chickens on a rack in a large roasting pan and cook until done which is about 20 minutes per pound, or until thickest part of the thigh registers 175 degrees.

8-9 cups flour
2 cups sugar
2 cups apple cider OR buttermilk
6 Tbsp. unsalted butter, room temp
4 large eggs
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla

About 4 cups (at least 3+ inches) vegetable oil

In a large bowl, mix 5 cups of the flour with everything up to the oil. Stir in as much flour as needed to make an easy to handle dough. Flour your counter top well, then dump the ingredients  onto this and knead until smooth - this will only take about 2 minutes - do not over knead. Divide dough in half, cover one half with plastic or in a zip-lock type bag and place in the fridge while you work with the other half.

Place oil in a large pan, fryer or Dutch oven and heat oil to 375 degrees; keep an eye on this temperature because I let mine get too high and had 4 black hockey puck doughnuts! Anyways, while the oil is getting hot, get out a large baking sheet and place paper towels on it for the cooked doughnuts, but also place a large plate or another pan next to your work area to make the doughnuts. Here’s how you do it:

Pinch off pieces of dough about the size of golf balls, then roll them out with your two hands into ropes about 6 inches long - kids love to do this - and make into a doughnut round. Place on the counter and flatten out a bit with your hands. If you don’t flatten them, the outsides will cook but the inside will be raw.  You’ll get about 2+ dozen from just the half dough your working with. I get so many that I freeze the other half of the dough.

Anyways, when the oil is ready, place 3-4 dough rounds into the oil and fry for about 1 minute on each side, then drain on paper towels. As soon as their cool enough - which does not take long - roll them in a sugar and cinnamon mixture (2 cups sugar, 1/2 cup cinnamon) then enjoy.

1/2 cup long-grain white rice
1 tsp. kosher salt

Place rice in a sieve to rinse under cold water then let drain. Place the drained rice, 6 cups cold water, and the salt in a saucepan. Bring to a boil over high heat, cover partially, then turn to medium-low to simmer for about 1-1/2 hours, stirring occasionally.  It is done when it has the consistency of porridge. Place in bowls with topping of your choice (butter, ground pepper, syrup, etc.) This makes about 4 servings.

1 (approx. 7 oz.) can chipotles in adobo sauce
1/2 cup tomato sauce
8-12 pieces chicken (bone-in, skin-on)
2 lemons, quartered and seeded

Get out a large, glass pan and set rinsed/patted dry chicken pieces into it. Combine the chipotles and sauce then spread all over chicken pieces. Cover pan with plastic wrap and place in fridge for at least 2 hours or overnight is even better.

Prepare your grill and cook until done. Sprinkle the lemon juice over and serve. Don’t forget the napkins!