Note:  Many of these recipes are either directly from other sites (credited where I can find them), or are my own modifications on things I found on the web.

Click on the “Browse” button to browse by categories.


Also note, i have some useful kitchen resources at the bottom



Soy-Garlic CremaBy Ken Cechuraa bit of a fusion-type accessory for tacos, burritos and other such meals
Svíčková (Pickled Beef)By Ken CechuraThis one is fun... handed down through the generations, and never REALLY written down. a pinch of this, a dash of that, salt to taste.... so I'm working on documenting it here.
Restaurant Style SteakBy Ken CechuraThe best way to cook steaks and pork chops, for texture and keeping flavor.
Rice PilafBy Ken CechuraOriginal Recipe posted here:
Instant Pot Ham & Bean SoupBy Ken CechuraSimple soup recipe for the instant pot! Original recipe here:
Salted Caramel Butter BarsBy Ken CechuraOriginal Source: another awesome find by Melissa. I'm sure they're terrible if you're diabetic, but they are just freaking awesome!
Momma’s White Chicken ChiliBy Ken CechuraBased on the McCormick White Chicken Chili packet, but with a slight twist. a GREAT crock pot meal - don't let the cook time scare you, this is a "cook for 6 hours on low" type meal. Pairs VERY well with the creamed corn souffle as a side!
Creamed Corn SouffleBy Ken CechuraThis comes from a number of different sources, with my own spin put on it.... one such source:
Santa Fe SlopBy Ken CechuraSouthwestern-Themed thick soup or stew. Great for cool weather meals! Credit: Melissa's friend Paige
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Some basic measurement conversions – I will admit, some of my recipes call for 1/4 cup of one thing, then 4 tbsp of another…. i’ll work on that. In the meantime, this will help!

  • 3 teaspoons = 1 tablespoon
  • 1-1/2 teaspoons = 1/2 tablespoon
  • 4 tablespoons = 1/4 cup
  • 8 tablespoons = 1/2 cup
  • 16 tablespoons = 1 cup
  • 1 cup = 1/2 pint
  • 2 cups = 1 pint
  • 4 cups = 1 quart
  • 2 pints = 1 quart
  • 1 cup = 8 fluid ounces
  • 32 ounces = 1 quart
  • 2 quarts = 1/2 gallon
  • 4 quarts = 1 gallon
  • 1 stick of butter = 8 tablespoons = 1/2 cup

FDA Safe Cooking Guidelines – Click the thermometer to open the PDF