Cooking                        Recipes              

Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).



Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Italian Sausage Tortellini Soup
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
House Seasoning

Total Recipes: 138
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Lava Cakes

We were coming home from dinner one day and thought about stopping somewhere to get lava cakes, but decided to see if we can cook them ourselves.  This recipe is super simple.  It takes longer to heat the oven than it does all of the other parts.

The recipe we found called for 6 oz ramekins, but we already had some 4 oz ones that we got at Costco, so decided to give it a try.  The first time we cooked them for 12 minutes as the recipe said, but the lava was mostly cooked, so we tried again with 10 minutes and they came out great.  Frankly, they may even be better at 8 minutes since the lava will likely flow better. There are other recipes where the lava may flow out like a liquid, but they appear to take a long time and a lot more steps to cook, so we will stick with this one.



1 stick (4 oz) unsalted butter
6 ounces of bittersweet chocolate (we use Ghirardelli's 60% Cocoa chocolate bars, which are 4 oz, so you need 1.5 ... better just buy 3 and make it twice).
2 eggs
2 egg yolks
1/4 cup sugar
1/8th tsp salt (a pinch)
2 Tbsp flour

Milk to drink with it, because it can be rich.
Raspberries, strawberries, or blueberries for the side.
Whipped cream if you want that on top or the side.
Powdered sugar for on top as well. 


Cooking Directions

Heat the oven to 450 degrees.

Use cooking spray to coat the inside of 4 four or six-ounce ramekins (we use 4-ounce ones). Put on a baking pan and set aside.

Fill double boiler pot about half-way and bring to a boil.

Break the chocolate into smaller squares. Cut up the butter into small cubes or slices to help it melt faster.  Put the chocolate and butter into the top of the double boiler (we use a pyrex bowl on top of a pot). Using a whisk, stir the chocolate and butter together until smooth.

In a medium bowl, beat the eggs, egg yolks, sugar, salt, and flour together, normally 2 and a half minutes on a medium/high setting. Or until the mixture is thickened and a little pale.

When the chocolate/butter is smooth, fold the chocolate into the egg mixture.  Spoon the batter into the ramekins.  If you use 4 oz ramekins, they will be mostly full (the cakes do rise a little bit, but not too much).  

Bake for 8-10 minutes, or until the sides of the cakes are firm, but the centers remain soft. Remove from the oven and let sit for 1-2 minutes.  Then cover the cake with an inverted plate and flip over (we use tongs to help this process, but you could just use an oven mitt).  After about 10-15 seconds, you should be able to remove the ramekins with a slight shake.  If they don't come out, flip back over and use a think knife or toothpick to run along the edges of the cake and try again.

Lightly dust with powdered sugar. Place fruit on plate and whipped cream if you choose. Add a tall glass of milk for the finishing touch. 


Ramekins going into the oven

Ramekins going into the oven


Ramekins coming out of the oven.  A slight rise.

Ramekins coming out of the oven. A slight rise.


Flipped on the plate

Flipped on the plate


Dust with powdered sugar and add whipped cream

Dust with powdered sugar and add whipped cream


Gooey center.

Gooey center.



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All Recipes and pictures Copyright ©2005 - 2024 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

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