Double Chocolate Macadamia Nut Cookies

🍫 Double Chocolate Macadamia Nut Cookies

Makes about 18–24 cookies

🛒 Ingredients

1 cup (2 sticks) unsalted butter, softened

¾ cup brown sugar

½ cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1½ cups white chocolate chips

1 cup macadamia nuts, roughly chopped

🥣 Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream butter & sugars

In a large bowl, beat the butter, brown sugar, and white sugar until light and fluffy.

Add eggs & vanilla

Beat in eggs one at a time, then mix in vanilla.

Mix dry ingredients

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

Combine

Gradually mix dry ingredients into the wet mixture until just combined.

Fold in goodies

Stir in white chocolate chips and chopped macadamia nuts.

Scoop

Drop 1½–2 tbsp dough per cookie onto prepared sheets, about 2 inches apart.

Bake

Bake for 9–11 minutes until edges are set but centers still soft.

Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

✨ Tips

For extra gooey centers: slightly underbake.

For bakery-style cookies: chill dough 30 minutes before baking.

Want triple chocolate? Add ½ cup dark chocolate chunks too.

Potato Skins 6 Ways

1️⃣ Potato Skins — Classic Loaded

Ingredients:

4 large russet potatoes

2 tbsp olive oil

1 tsp kosher salt

1 1/2 cups shredded cheddar cheese

1/2 cup sour cream

2 green onions, sliced

Instructions:

Preheat oven to 400°F. Scrub potatoes, pierce with a fork, and bake for 50-60 minutes until tender. Let cool slightly.

Cut potatoes in half lengthwise. Scoop out the flesh, leaving about 1/4 inch attached to the skin.

Increase oven temperature to 425°F. Brush potato skins (inside and out) with olive oil and sprinkle with salt. Place skin-side up on a baking sheet and bake for 10 minutes, then flip and bake 5 more minutes.

Fill each skin evenly with cheddar cheese 

Bake for 5 minutes or until cheese is melted and bubbly.

Top with a dollop of sour cream and sliced green onions before serving.

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2️⃣ Potato Skins — Chili Cheese

Ingredients:

4 large russet potatoes

2 tbsp vegetable oil

1 tsp salt

1 1/2 cups thick chili (canned or homemade), warmed

1 1/2 cups shredded sharp cheddar cheese

1/4 cup red onion, diced

1/4 cup sour cream (optional)

Instructions:

Preheat oven to 400°F. Bake potatoes for 1 hour until tender.

Cut potatoes in half lengthwise and scoop out the centers, leaving a thin rim of potato.

Increase oven to 425°F. Brush skins with oil and season with salt. Bake for 15 minutes to crisp, flipping halfway through.

Spoon warmed chili into each potato skin and top generously with shredded cheese.

Bake for 5-7 minutes until cheese is melted.

Garnish with diced red onion and sour cream.

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3️⃣ Potato Skins — BBQ Pulled Beef

Ingredients:

4 large russet potatoes

2 tbsp canola oil

1/2 tsp salt

2 cups cooked pulled beef (shredded pot roast or brisket)

1/2 cup BBQ sauce

1 1/2 cups shredded Gouda or cheddar cheese

1 tbsp fresh parsley, chopped

Instructions:

Preheat oven to 400°F. Bake scrubbed potatoes for about 60 minutes until soft.

Slice potatoes lengthwise and scoop out most of the flesh.

Increase heat to 425°F. Brush skins with oil, salt them, and bake for 10-15 minutes until crisp.

In a bowl, mix the pulled beef with the BBQ sauce.

Fill the crispy skins with the beef mixture and top with shredded cheese.

Bake for 5-8 minutes until the cheese melts and the beef is hot. Garnish with parsley.

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4️⃣ Potato Skins — Buffalo Chicken

Ingredients:

4 large russet potatoes

2 tbsp melted butter

1 tsp garlic powder

2 cups cooked chicken, shredded

1/2 cup buffalo wing sauce

1 1/2 cups shredded mozzarella cheese

1/4 cup ranch or blue cheese dressing

1 celery stalk, finely diced

Instructions:

Bake potatoes at 400°F for 1 hour. Cool slightly, halve, and scoop out centers.

Turn oven to 425°F. Brush skins with melted butter and dust with garlic powder. Bake for 12 minutes to crisp.

Toss the shredded chicken in the buffalo wing sauce until coated.

Fill skins with the chicken and top with mozzarella cheese.

Bake for 5 minutes until cheese is melted.

Drizzle with ranch or blue cheese dressing and sprinkle with diced celery.

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5️⃣ Potato Skins — Taco-Style

Ingredients:

4 large russet potatoes

2 tbsp olive oil

1 lb ground beef, cooked with taco seasoning

1 1/2 cups Mexican blend shredded cheese

1/2 cup iceberg lettuce, shredded

1 tomato, diced

1/4 cup sour cream

Instructions:

Bake potatoes at 400°F for 60 minutes. Halve and scoop out the insides.

Increase heat to 425°F. Oil and salt the skins, then bake for 15 minutes to crisp them up.

Fill the hot skins with the cooked taco meat and top with the Mexican cheese.

Bake for 5 minutes to melt the cheese.

Remove from oven and immediately top with cold lettuce, diced tomatoes, and sour cream.

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6️⃣ Potato Skins — Garlic Parmesan

Ingredients:

4 large russet potatoes

4 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp Italian seasoning

1 cup shredded mozzarella cheese

1 cup grated parmesan cheese

1 tbsp fresh parsley, chopped

Salt and pepper to taste

Instructions:

Bake potatoes at 400°F for 1 hour until tender. Halve and scoop out the centers.

In a small bowl, whisk melted butter, minced garlic, and Italian seasoning.

Brush the butter mixture generously over the inside and outside of the potato skins. Season with salt and pepper.

Bake at 425°F for 10 minutes.

Fill skins with mozzarella and top with the parmesan cheese.

Bake for another 5-8 minutes until the cheese is bubbly and golden. Garnish with parsley.

Mexican Inspired Dishes

Big flavor, bold spices, and total comfort 🌮🇲🇽🔥

These Mexican-inspired dishes are easy to make and perfect for weeknight dinners or fun family meals.

Ingredients

🇲🇽 Mexican Spaghetti

2 tablespoons olive oil

1 pound ground beef

¼ cup yellow onions

¼ cup taco seasoning, (1 packet)

10 ounces Rotel tomatoes

8 ounces spaghetti noodles, uncooked

3 cups water

4 ounces cheddar cheese, shredded

½ cup cilantro, chopped

🇲🇽 Mexican Beef And Rice Casserole

2 tablespoons olive oil

1 white onion, diced

4 cloves garlic, minced

1 pound ground beef, lean or extra-lean

15 ounces corn kernels, drained and rinsed

15 ounces black beans, drained and rinsed

1 envelope taco seasoning (2 tablespoons)

14 ounces chunky salsa, mild or medium

1 cup minute rice, uncooked

1½ cups low-sodium chicken broth

2 cups shredded Mexican cheese, divided in half

🇲🇽 Elotes

6 ears of corn, husked and all silk removed

olive oil

sea salt, to taste

2 teaspoons chipotle chili powder

¼ to ⅓ cup cotija cheese, crumbled

¼ cup fresh parsley, finely chopped

Juice from 2 limes

Mexican Cream Sauce

1 cup heavy cream

2 tablespoons sour cream

Juice from 1 lime

¼ teaspoon chipotle chili powder

¼ teaspoon salt

🇲🇽 Mexican Stuffed Shells

24 jumbo shells, cooked according to package directions

2 pounds lean ground beef

1 cup finely diced sweet yellow onion

1 tablespoon fresh minced garlic

2 ounces mild taco seasoning

¾ cup water

16 ounces mild salsa, (your favorite brand)

2½ cups shredded Colby jack cheese

Taco sauce, optional garnish

🇲🇽 Mexican Lasagna

1 pound lean ground beef

1 cup diced yellow onion

1 teaspoon salt

½ teaspoon black pepper

1 ounce taco seasoning

½ cup water

4 ounces mild chopped green chilis

15 ounces seasoned black beans, excess liquid drained but NOT rinsed

17.5 ounces flour tortillas, 10 count (8-inch soft taco sized)

16 ounces mild chunky salsa

8 ounces sharp cheddar cheese, shredded

8 ounces Monterey jack cheese, shredded

1 tablespoon chopped fresh cilantro

Optional Garnish

Sour cream

Roma tomatoes, seeds removed and diced

🇲🇽 Mexican Meatloaf

2 pounds lean ground beef

½ cup whole milk

2 large eggs

1 packet taco seasoning (¼ cup)

1 cup white onion, finely chopped

4 ounces green chiles, drained

1 cup crushed tortilla chips

2 teaspoons minced garlic

1½ cups grated cheddar jack cheese (divided into 1 cup and ½ cup(

1 cup salsa (divided in half)

Chopped cilantro, for garnish

Nothing but RIBS!

Five ways to make ribs irresistibly sticky 🔥

Perfect for dinner, parties, or weekend cravings.

1️⃣Sticky Asian Garlic Ribs 

Ingredients:

2 lbs pork ribs

6-8 cloves garlic (minced)

1/4 cup soy sauce

2 tbsp honey or brown sugar

2 tbsp rice vinegar or lemon juice

2 tbsp oyster sauce 

1 tsp sesame oil

1/2 tsp black pepper

1 tsp chili flakes 

1 tbsp vegetable oil 

green onions and sesame seeds (for garnish)

Instructions:

1. Prepare the Ribs:

Rinse the ribs and pat them dry.

Cut into individual pieces or smaller sections for easier cooking and serving.

2. Marinate the Ribs:

In a large bowl, mix the soy sauce, honey (or sugar), rice vinegar, oyster sauce, sesame oil, black pepper, and half of the minced garlic.

Add the ribs to the marinade and coat well. Let them marinate for at least 30 minutes (or up to 4 hours for more flavor) in the refrigerator.

3. Cook the Ribs:

Heat a large skillet or frying pan over medium-high heat. Add the vegetable oil.

Add the marinated ribs (reserve the marinade) and sear them for 2-3 minutes on each side until browned.

4. Add Garlic and Sauce:

Lower the heat to medium and add the remaining minced garlic. Stir for about 1 minute until fragrant.

Pour in the reserved marinade and a splash of water. Cover the pan with a lid and simmer the ribs for 20-25 minutes, turning occasionally. Add water as needed to prevent burning.

5. Caramelize the Sauce:

Remove the lid and let the sauce thicken. Increase the heat slightly, allowing the ribs to become sticky and well-coated with the garlic glaze.

6. Serve:

Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice, noodles, or a side of vegetables.

2️⃣Sweet Asian Chili Pork Ribs

Ingredients:

Ribs

2–3 lbs (1–1.5 kg) pork baby back or spare ribs

Salt & pepper to taste

1 tbsp garlic powder

1 tsp five-spice powder (optional)

For the Glaze:

1/2 cup sweet chili sauce 

2 tbsp soy sauce

2 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp honey or brown sugar

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp sesame oil

Chili flakes (optional, for extra heat)

Instructions:

1. Preheat oven to 300°F (150°C).

Line a baking sheet with foil and place a wire rack on top.

2. Prep the ribs:

Remove silver skin (membrane) from the back of the ribs. Rub with salt, pepper, garlic powder, and five-spice (if using). Place ribs on the rack and cover tightly with foil.

3. Bake low and slow:

Bake for 2.5 to 3 hours, until tender but not falling apart.

4. Make the glaze:

In a saucepan, combine all glaze ingredients. Simmer for 5–7 minutes until slightly thickened.

5. Glaze & broil (or grill): 

Brush ribs generously with the glaze. Broil for 3–5 minutes (or grill) until caramelized and sticky. Repeat with a second coat for extra flavor.

6. Rest & serve:

Let ribs rest 5–10 minutes before slicing. Garnish with sesame seeds and chopped scallions if desired.

Optional Sides:

Steamed rice or sticky rice

Pickled cucumbers or Asian slaw

Stir-fried vegetables 

Fries

3️⃣Teriyaki Ribs

Ingredients

For the Ribs:

2 lbs pork ribs (baby back or spare ribs)

1 tsp salt

½ tsp black pepper

1 tbsp oil (for searing)

1 clove garlic, minced

½ inch ginger, grated

For the Teriyaki Sauce:

¼ cup soy sauce

3 tbsp brown sugar (or honey)

2 tbsp mirin 

2 tbsp water

1 tbsp oyster sauce (optional for richer flavor)

1 tsp cornstarch + 1 tbsp water (for thickening)

Garnish:

Toasted sesame seeds

Chopped green onions

Instructions

Prepare the ribs: Cut ribs into individual pieces or 3–4 rib sections. Season lightly with salt and pepper.

Sear: In a deep skillet or pan, heat oil over medium heat. Add ribs and brown each side (about 3–4 minutes). Add garlic and ginger, sauté until fragrant.

Make the sauce: In a bowl, mix soy sauce, brown sugar, mirin, water, and oyster sauce (if using). Pour into the pan with the ribs.

Simmer: Lower heat, cover, and simmer 35–45 minutes until ribs are tender and sauce reduces. Stir occasionally to prevent sticking.

Thicken the glaze: Mix cornstarch and water; stir into the sauce. Cook uncovered for a few minutes until thick and glossy.

Finish: Sprinkle sesame seeds and green onions on top. Serve hot with steamed rice or stir-fried vegetables.

4️⃣Sticky Barbecue Ribs (Asian-Style BBQ)

Ingredients

Ribs

2 lbs pork ribs (baby back or spare ribs, cut into individual pieces)

Salt & black pepper, to taste

1 tbsp oil (for searing)

Sticky BBQ Sauce

½ cup barbecue sauce (your favorite)

¼ cup soy sauce

¼ cup brown sugar

3 tbsp honey

3 cloves garlic, minced

1 tbsp rice vinegar or apple cider vinegar

1 tbsp ketchup

1 tsp sesame oil

½ tsp smoked paprika (optional, for depth)

1 tsp chili flakes (optional)

Garnish (optional)

Sliced green onions

Sesame seeds

Instructions

Season & Sear

Pat ribs dry and season lightly with salt and pepper.

Heat oil in a large skillet or Dutch oven over medium-high heat.

Sear ribs in batches until browned on all sides (about 2–3 minutes per side). Remove and set aside.

Make the Sauce

In the same pan, reduce heat to medium.

Add garlic and sauté 30 seconds until fragrant.

Stir in barbecue sauce, soy sauce, brown sugar, honey, vinegar, ketchup, sesame oil, paprika, and chili flakes. Bring to a gentle simmer.

Simmer the Ribs

Return ribs to the pan and toss to coat in sauce.

Cover and simmer on low heat for 60–75 minutes, stirring occasionally, until ribs are tender and sauce thickens.

Glaze & Thicken

Uncover and simmer another 10–15 minutes, spooning sauce over ribs, until the glaze is sticky and glossy.

Finish & Serve

Transfer to a bowl, sprinkle with green onions and sesame seeds.

Serve hot with rice, noodles, or as a party appetizer.

Oven Option (Extra Caramelized)

After simmering, spread ribs on a foil-lined baking sheet.

Broil on HIGH for 3–5 minutes, watching closely, until edges caramelize.

Tips

Want it spicier? Add 1 tbsp gochujang or sriracha

For deeper flavor, marinate ribs in half the sauce for 4 hours or overnight

Works great in the air fryer (finish at 380°F for 5–7 minutes)

5️⃣Korean-Style Sticky Ribs (Gochujang BBQ)

Ingredients

Ribs

2 lbs pork ribs (baby back or spare ribs, cut into individual pieces)

Salt & black pepper, to taste

1 tbsp oil (for searing)

Korean BBQ Sauce

⅓ cup gochujang (Korean chili paste)

¼ cup soy sauce

¼ cup brown sugar

3 tbsp honey or corn syrup 

1 tbsp rice vinegar

1 tbsp sesame oil

4 cloves garlic, minced

1 tbsp grated fresh ginger

1 tbsp oyster sauce 

½ cup water or broth

Garnish

Sliced green onions

Sesame seeds

Instructions

Sear the ribs

Season ribs lightly with salt and pepper.

Heat oil in a deep pan or Dutch oven over medium-high heat.

Sear ribs in batches until browned on all sides. Remove and set aside.

Make the sauce

Lower heat to medium.

Add garlic and ginger; sauté 30 seconds.

Whisk in gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, oyster sauce, and water.

Simmer

Return ribs to the pan and toss to coat.

Cover and simmer on low heat for 60–75 minutes, stirring occasionally, until ribs are tender.

Thicken & glaze

Uncover and simmer 10–15 minutes, spooning sauce over ribs, until thick, sticky, and glossy.

Finish

Garnish with green onions and sesame seeds. Serve hot.

Optional Finishing Methods

Broiler: Broil 3–5 minutes for caramelized edges.

Air fryer: 380°F for 5–7 minutes after simmering.

Slow cooker: 6–7 hrs LOW, then reduce sauce on stovetop.

Copycat Restaurant Favorites

COPYCAT RESTAURANT RECIPES YOU CAN MAKE AT HOME!

PANERA BROCCOLI CHEDDAR SOUP:

4 tbsp butter

1 medium onion

¼ cup all-purpose flour

2 cups heavy cream

4 cups chicken stock

4 cups broccoli florets

1 cup matchstick carrots

½ cup celery

2 cups cheddar cheese

1 tsp salt

½ tsp black pepper

TACO BELL GRILLED CHEESE BURRITO:

1 pound ground beef

1 oz taco seasoning

2/3 cup water

15 oz can nacho

cheese sauce

4 flour tortillas

2 cups mexican or

spanish rice

4 tbsp Taco Bell Creamy Chipotle Sauce

4 tablespoons sour cream

1 cup tortilla strips

2 cups mexican blend cheese

TACO BELL CHEESY FIESTA POTATOES:

1lb bag of diced potatoes

3 tbsp canola oil

1 tbsp all-purpose flour

1 tbsp cornstarch

1 tbsp taco seasoning

½ tsp salt

¼ tsp black pepper

15 oz can nacho cheese sauce

8 oz sour cream

OLIVE GARDEN PASTA E FAGIOLI:

1 lb ground beef

1 medium onion

2 medium carrots

2 celery, stocks

2 garlic cloves

5 cup chicken stock

1 can tomato sauce

1 can red kidney beans

1 can catalina beans

1 can diced tomatoes

1 cup ditalini pasta

1 tbsp Italian seasoning

1 tsp onion powder

1 tsp garlic powder

1 bay leaf

Salt and pepper

OLIVE GARDEN SALAD + DRESSING:

2 tbsp mayonnaise

1 tbsp granulated sugar

2 tsp fresh minced garlic

2 tsp lemon juice

1½ tsp Italian seasoning

½ tsp kosher salt

½ tsp black pepper

¼ tsp red pepper flakes

6 cups iceberg lettuce

6 pepperoncini peppers

4 Roma tomatoes

1 cup black olives

1 cup red onion

1 cup seasoned croutons

¼ cup parmesan cheese

⅔ cup olive oil

⅓ cup white wine vinegar

COPYCAT KFC COLESLAW:

½ head of cabbage

½ medium carrot

2 tbsp buttermilk

4¼ tsp white vinegar

1½ tbsp onion

2 tbsp whole milk

¼ cup mayonnaise

2 tsp lemon juice

4 tsp sugar

¼ tsp salt

⅜ tsp pepper

WHITE CASTLE SLIDERS:

12 dinner rolls cut in half

1 lb lean ground beef

1 tbsp Better Than Bouillon Beef

¼ tsp garlic powder

1 cup yellow onion

10-12 Kraft American Cheese

20-24 dill pickle chips

⅛ teaspoon salt

⅛ tsp ground black pepper

ketchup, mustard

PANDA EXPRESS ORANGE CHICKEN:

18 oz jar orange marmalade

¾ cup Sweet Baby Ray’s Original barbecue sauce

2 lb boneless skinless chicken breast

3 tbsp olive oil