Ingredients:

225 grams (8 oz.) milk chocolate chips
1 package wooden craft or lollipop sticks
Sprinkles & candies

How-to-do:

1. Create a double boiler or use the microwave to melt milk chocolate chips. Use a baking spatula to scrape melted chocolate into a large zipping plastic bag.

2. Line two or three baking sheets with parchment paper, then arrange 6 craft or lollipop sticks on each.

3. Once chocolate has cooled in bag for approximately one minute, snip off one of the bag’s bottom corners with scissors. Gently squeeze chocolate onto stick, starting at the centre of the top of the stick and moving outward in concentric circles.

4. Add colourful sprinkles and candies to garnish. Set baking sheets in refrigerator until completely cooled.

From the name, you must have gotten some of ingredients it needs. Below are the details about the recipe.

Ingredients:

4 cloves garlic
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon red pepper flakes
6 (6 ounce) flat iron steaks
2 large cloves garlic, minced
salt and pepper to taste

How-to-do:

1. Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.

2. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.

3. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Ingredients:

3/4 cup chopped Leek, washed well and drained
4 large Garlic cloves, chopped coarse
1 tablespoon Olive Oil
1 (1/2 pound) russet Pre-Baked Potato
2 1/2 cups Chicken Broth
3 tablespoons Heavy Cream
1 1/2 tablespoons minced Fresh Chives, Bacon Bits, and Sour Cream

How-to-do:

In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes. At this point you can also add some grated cheddar cheese into the soup if you like. When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits and chives.

Ingredients
1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese

Steps:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
3. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.
4. Slice the potato down the center, and serve with butter and black pepper.
5. Sprinkle shredded Cheddar cheese over the top, if desired.
6. Serve.

Ingredients
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredden Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:
1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
2. Place potatoes skins on a greased baking sheet.
3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
4. Bake at 475 degrees F for 7 minutes; turn over, bake until crisp, about 7 minutes more.
5. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
6. Top with sour cream and onions.
7. Serve

Ingredients:
1 medium baking potato
1/2 medium onion, sliced
1/4 teaspoon butter
1/4 cup cooking sherry

Steps:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through.
3. Place half of an onion slice, and a piece of butter into each cut.
4. Place the potato onto a sheet of aluminum foil, and form a bowl.
5. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.
6. Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.
7. Serve.

First, you need to prepare a Microwave Oven. And then get ready some required ingredients:
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
proper-amount salt and pepper (if this is your first time to cook baked potatoes, you’d better put less rather than too more to eat.)
3 teaspoons sour cream

Steps:
1. Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
3. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork.
4. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
5. Top with remaining cheese and sour cream
6. Serve