Best Steak Marinade In Existence

 

Ingredients

• 1/3 cup Soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon dried minced garlic

Preparation
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat.
Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Southern Style Dirty Rice

 

What Ya’ll Need:

• 1 lb. ground meat
• 3 cups uncooked long grain white rice(used uncle ben’s)
• 4 tbsp. Creole Seasoning (used Zatarain’s)
• 1 1/2 tbsp. of Zatarain’s Dehydrated Sweet Bell Peppers
• 1 tbsp. minced Onion(used McCormick’s)
• 1 tbsp. minced garlic
• 1 tbsp. soy sauce
• 6 1/2 cups water
• 2 tbsp. of butter
• *dash of paprika on top for taste

What you Do:

Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy!

Sloppy Joe Mini Pizzas

 

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1 pkg (20 oz each) lean ground turkey
• 1/3 cup finely chopped carrot
• 1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
• 1 can (16 oz each) refrigerated jumbo buttermilk biscuits (8 count)
• 1/2 cup Hunt’s® Tomato Sauce-No Salt Added
• 1-1/2 cups shredded part-skim mozzarella cheese, divided

Directions

Preheat oven to 400°F. Spray large skillet and 2 large baking sheets with cooking spray. Heat skillet over medium-high heat. Add turkey and carrot; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally. Stir in Sloppy Joe sauce.
Place 4 biscuits on each baking sheet; press each biscuit into a 5-inch round. Spread 1 tablespoon tomato sauce over each biscuit round. Top each with 2 tablespoons cheese and 1/3 cup meat mixture. Sprinkle tops evenly with remaining cheese.
Bake 10 to 12 minutes or until biscuits are browned and cheese melts

EASY CHEESY GARLIC BREAD

 

Ingredients

• 1 loaf of ciabatta bread or oval bread loaf
• 1 1/2 cups Mozzarella Cheese
• 1 tablespoon fresh parsley or 1/2 tbs of dried parsley
• 3 large garlic cloves, crushed
• 1/3 cup butter
• Salt and Pepper

Instructions

Cut half-way through the bread, making diagonal slices, then create diagonal slices in the other direction – so effectively you make diamond shapes across the top of the loaf.
Mix the butter and garlic together until soft and easy to spread. Crack a little salt and pepper into the butter-garlic mixture and mix through.
Open up each little bread slice, and butter the inside of the slices. Add in a little cheese to each slice.
Sprinkle the top with parsley.
Wrap in tin foil and bake at 180C for 15 minutes and then remove the foil and grill for 5 minutes until the top of the loaf has browned nicely

Cracker Barrel chicken n’ dumplins

 

Ingredients:

• 2 cups Flour
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
• 2 quarts Chicken Broth
• 3 cups Cooked Chicken
• A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.

Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Pecan Pie Cookies

 

Ingredients:

• 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
• 2 tablespoons butter, melted
• ½ cup pecans, chopped
• ⅓ cup packed brown sugar
• ¼ cup corn syrup
• 2 eggs
• ⅛ teaspoon salt

optional
¼ cup semi sweet or milk chocolate chip for decorating.

Instructions:
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool.

Smothered Pork Chops

Ingredients:

• 1 cup flour
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 tsp red pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 thin pork chops
• 2 Tbsp bacon fat
• 2 Tbsp olive oil
• 2 cups buttermilk

Directions:
Chopped fresh parsley or green onions, for garnish, optional
Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

THE VERY BEST SALISBURY STEAK

 

Ingredients:

• 1 (10 1/2 ounce) cans campbells French onion soup
• 1 1/2 lbs ground beef
• 1/2 cup dry breadcrumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper, to taste
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1 -3 teaspoon Worcestershire sauce, to taste
• 1/2 teaspoon mustard powder
• 1/4 cup water

How to make it:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.

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Crockpot Beef and Broccoli

 

Ingredients

• 1 pound boneless beef chuck roast, sliced into thin strips
• 1 cup beef consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 tablespoons cooled sauce from the crock pot after being cooked
• Fresh broccoli florets (as many as desired)
• Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice. Brown is best for your health!!

TACO BRAID

 

Ingredients:

• 1 canister refrigerated pizza crust
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 lb. Zaycon Fresh 93 / 7 Super Lean Ground Beef
• 3 tablespoons Homemade Taco Seasoning
• 1/2 cup water
• 1 cup Fiesta Blend shredded cheese, divided
• 1 tomato, diced, plus additional for top, if desired
• 2 tablespoons unsalted butter, melted
• 2 cups chopped Romaine lettuce
• Sour cream and taco sauce for serving, if desired

Instructions:
Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 – 5 minutes.
Add the Zaycon Fresh 93 / 7 Super Lean Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 – 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 10 X 15 – inches.
With a pizza cutter, make slices 1 1/2 – inches thick and 3 – inches in along both long sides of the dough.
Place the ground beef down the center of the dough.
Cover the beef with 3/4 cup of cheese and then add the diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.

Slow Cooker Sausage Breakfast Casserole

 

Ingredients:

• 1 Package 26 Ounces Frozen shredded Hash Browns
• 1 Package Jimmy Dean Sausage
• 1 Cup Mozzarella
• 1/2 Cup Parmesan
• 1/2 Cup Sun Dried tomatoes
• 6 Green onions
• 12 Eggs
• 1/2 Cup Milk
• 1 TSP Salt
• 1/4 TSP Pepper

Instructions:
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of the slow cooker.
Top with hal of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onions. Repeat layering
Beat eggs, milk and pepper in a large bowl with a whisk until blended.
Pour over potato-sauge mixture
Cook on high for 3 – 4 hours or low for 6 – 8 hours.

Long John Silver batter

 

Ingredients:
Servings: 4-6

• 3/4 cup flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water

Directions:
1 Sift dry ingredients.
2 Add water and mix well.
3 Use to coat fish or chicken filets.
4 Cover the fish completely.
5 Deep fry until a nice golden brown.

CONEY SAUCE for HOT DOGS

 

Ingredients:

• 1&1/4 Lbs.- Hamburger
• 1- Large Onion
• 1/2- C. Sugar
• 1/2- C. Chili Powder
• 1/2- C. Ketchup
• 1&1/2- C. Water

Directions:

Chop Onion
Mix Hamburger & Onion in skillet
Brown Hamburger & Onion until Hamburger is done.
Drain.
Put mixture back in skillet and add remaining ingredients.
Simmer 1 hour, stirring occasionally.
Serve on Hot Dogs.
Can be frozen until ready to use

Bacon-Wrapped Asparagus Recipe

 

What you need:

• Local Shopping
• 2 lb fresh asparagus, ends trimmed
• 12 slice bacon, uncooked
• 1/2 c light brown sugar
• 1/2 c butter
• 1 Tbsp soy sauce
• 1/2 tsp garlic salt
• 1/4 tsp freshly ground pepper

How to Make it:
Preheat oven to 400 degrees.
Divide asparagus spears into 12 bundles (3-4 pieces each). Wrap 1 piece of bacon around each bundle, starting 1/2″ from bottom of the tips. Secure the bacon-wrapped asparagus with a toothpick. Arrange bundle in a shallow baking pan.
Combine brown sugar and remaining ingredients in a medium saucepan; heat mixture to a boil over medium heat, stirring occasionally. Pour mixture over asparagus bundles.
Bake 25 to 30 minutes or until spears have begun to wilt and bacon looks fully cooked. Enjoy!

Awesome Baked Ham

 

Ingredients

• 15 lbs whole bone-in ham
• 1 lb brown sugar…
• 1/2 cup yellow mustard
• aluminum foil

Directions

In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick”paste”.
Take all wrappers off of ham and trim away excess fat.
Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
Place ham on foil and spread brown sugar/mustard paste on top.
Fold and seal foil.
Do not open again until ham is done.
Bake at 350° for 4 hours.
Let set for about 1 hr then carve.
One of the best tasting hams you will ever have!

Tequila-Lime Pork Tenderloin

 

Ingredients
8 h 35 m 12 servings 108 cals

• 1 cup fresh lime juice
• 1/2 cup tequila
• 1/2 cup orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green chiles
• 1 1/2 tablespoons chili powder
• 1 teaspoon minced garlic
• 1 tablespoon honey
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 2 pork tenderloins

Directions
Prep15 mCook20 mReady In8 h 35 m

1. Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Pork Tenderloins

 

INGREDIENTS:

• 1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
• 4 garlic cloves, quartered/sliced/slivered
• 1/4 cup soy sauce
• 2 tablespoon country dijon mustard (whole grain mustard)
• 4 tablespoon honey
• 2 tablespoon fresh orange juice
• 1 tablespoon finely chopped fresh rosemary or Herbs de Provence
• freshly ground pepper, to taste
• 3 tablespoon olive oil

DIRECTIONS:
Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9×13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking…Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

Microwave Coffee Cake in a Mug

 

Microwave Coffee Cup In A Mug

• 1 T. butter, softened
• 2 T. sugar
• 1 T. egg beaters
• 2 T. sour cream
• a drop of vanilla
• 1/4 c. flour
• 1/8 tsp. baking powder

  Topping

• 1 T. butter
• 2 T. flour
• 1 T. brown sugar
• 1 tsp. cinnamon

In the mug, cream the butter and sugar, add the rest of the ingredients and stir well. Mix the topping in another bowl and sprinkle on top. Microwave on high for 1 minute or until done.

This Pizza Will Drive You Crazy!

 

Ingredients

• 1 1/2 pound ground beef
• 1 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 can mushrooms, sliced, drained
• 1 can Ragu pizza sauce
• 1 cup Kraft mozzarella cheese, grated
• 1 cup Gold Medal flour
• 1 teaspoon Morton salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 2 eggs
• 2/3 cup milk

Instructions

Preheat oven to 425 degrees F.
Brown meat and pepper together and drain grease.
Combine flour, salt, Italian seasoning, pepper, eggs and milk to make pizza batter.
Pour batter into a greased pizza pan. Tilt pan so batter covers the bottom.
Arrange meat mixture, onion, and mushrooms over batter.
Bake at 425 degrees F for 20 minutes or until golden brown.
Remove from oven and add pizza sauce and cheese.
Return to oven for 10 more minute

Amazing Spinach Parmesan Pasta with Chicken

 

INGREDIENTS

• 16 ounces pasta noodles
• 1 lb boneless skinless chicken strips
• 1/4 teaspoon red pepper flakes
• salt & pepper to taste
• 2 tablespoons unsalted butter, divided
• 10 ounces fresh spinach
• 1/2 to 1 tablespoon freshly minced garlic
• 1/4 to 1/2 cup Parmigiano-Reggiano cheese

INSTRUCTIONS
Cook noodles according to package directions, drain, reserving about 1/4 cup of pasta water. Add noodles back to the pot with the reserved pasta water and set aside.
While the noodles are cooking, season chicken strips with salt & pepper. Melt 1 tablespoon butter in a skillet over mid-high heat. Add chicken to melted butter in skillet and sear for 3-5 minutes on each side until the chicken is no longer pink in the center and is nicely browned on the outside.
Reduce heat to medium. Melt the remaining tablespoon of butter in the skillet and add 10 ounces of fresh spinach, 1/2 to 1 tablespoon garlic, 1/4 teaspoon red pepper flakes, and a pinch of salt. Cook while stirring, until the spinach is wilted. About 5 minutes. Give it a taste and add salt and pepper as needed. NOTE: I use a full tablespoon of garlic in this recipe. If you think that might be too much for your taste, then start with 1/2 tablespoon. You can add more after you wilt the spinach and give it a taste.
Add the spinach/chicken mixture to the pot with the noodles and grate on 1/4 to 1/2 cup Parmigiano-Reggiano cheese and toss to combine. Enjoy!