- 1 clove garlic
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 cup honey
- 1/4 teaspoon ground ginger
- 1 pinch ground black pepper
- 6 pork chops
- Place pork chops into a large resealable bag.
- In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops.
- Seal, and marinate in refrigerator at least 4 hours.
- Preheat oven to 350 degrees.
- Transfer the pork chops and marinade to a baking dish.
- Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.
- 12 oz thick cut bacon
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
- ½ cup beer
- ½ cup chicken broth
- 2 cups milk
- 1 tsp Worcestershire sauce
- 1 (8 oz) package shredded sharp cheddar cheese
- 8 oz dry elbow pasta
1. Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente. Drain and set aside.
2. Meanwhile heat a large 12” skillet over medium-high. Cut bacon into bite size pieces and add to the skillet. Stir occasionally as needed. Cook until crisp.
3. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tbsp of bacon drippings and discard the rest.
4. Pour reserved bacon drippings back into the skillet over medium heat and add butter.
5. Once melted, add flour and whisk to combine. Cook for 2-3 minutes. Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan add cooked bacon, Worcestershire and cheese. Stir to combine.
6. Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
7. Pour into a casserole dish and serve.
- 1 pound spinach, washed
- 1 small yellow onion, chopped
- 1 small red onion chopped
- 1/2 red bell pepper, chopped
- 2-3 cloves garlic, chopped
- 2 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar
- salt (I used fresh ground sea salt)
- fresh ground black pepper
- Heat oil in a saute pan. Add onions and peppers. Cook until slightly brown. Add garlic and cook another minute or so.
- Add the spinach and cook until wilted.
- Splash on the vinegar, to taste.
- Salt and pepper to taste.
- Serve piping hot.
Source: Marks family recipe
- 1 cup (2 sticks) unsalted butter, softened, more for greasing pan
- 2 cups all-purpose flour, more for dusting pan
- 5 ounces unsweetened chocolate
- 1/4 cup instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- 1 cup bourbon, rye or other whiskey
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- Confectioners’ sugar, for garnish (optional).
1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.
- 2 pounds ground turkey
- 1 cup milk
- 1 cup Italian seasoned bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound Colby cheese, cut into 1/2-inch cubes
- Preheat oven to 400 degrees.
- In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand.
- Season with salt and pepper.
- Fold the cheese cubes into the mixture.
- Transfer to a loaf pan.
- Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup blueberries
- Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
- Beat in eggs, buttermilk and vanilla until well combined.
- Beat in bananas until well combined.
- Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
- Add blueberries and gently toss to combine.
- Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
- 1 teaspoon olive oil
- cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano (we used dried)
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup grated fresh Parmesan cheese, divided
- 1/2 cup 2% milk
- 1 can condensed cream of chicken soup
- Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
- Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
- Place cottage cheese in a food processor; process until very smooth.
- Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
- Spoon mixture into a 2-quart baking dish coated with cooking spray.
- Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
- Bake at 425° for 25 minutes or until lightly browned and bubbly.
- 2 1/4 cup flour
- 1 cup milk
- 1 cup eggnog
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons rum or 1 teaspoon rum flavoring
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 eggs
- Whisk together the dry ingredients in a large bowl.
- In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir to combine.
- Follow the instructions included with your waffle iron to complete the waffles.
- 16 ounce bag of frozen O’Brian potatoes (thawed)
- 16 ounce container sour cream
- 2 cups cheddar cheese
- 1/2 cup chopped onions
- 1/2 cup chopped bell pepper
- 2 cans cream of celery soup (or your favorite cream of soup)
- Mix together sour cream, cheese, vegetables and soup.
- Fold in potatoes.
- Bake at 350 for about 90 minutes.
Source: Marks family recipe
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 1/4 cup distilled white vinegar
- 2/3 cup white sugar
- 2 1/2 tablespoons prepared yellow mustard
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
- Stir in the onion, celery, and green pepper. Mix thoroughly.
- Fold in macaroni.
- Refrigerate for at least 4 hours before serving, but preferably overnight.