- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350.
- Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light.
- Add eggs and mix thoroughly.
- Add sour cream and mix well.
- Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake for 30 minutes or until golden brown and springy on the top.
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 (16-ounce package) Velveeta, cubed
- Using a 4-quart slow cooker, put the spinach into the bottom.
- Add the chopped onion.
- In a pan, whisk together the butter and flour to form a roux.
- Slowly add the milk and water in 1 cup increments.
- Add salt and nutmeg.
- Stir well to combine, and then pour mixture on top of the spinach.
- Add velveeta.
- Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
- Stir well before serving.
- 2 (16 oz) containers of Sour Cream
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried parsley
- 2 tomatoes, chopped
- 8 slices bacon, cooked and crumbled
- ¾ cup shredded cheddar cheese
- 1 cup shredded lettuce
- Tortilla chips for serving
- In a medium mixing bowl, combine sour cream, onion powder, garlic powder, dried and dried parley.
- Once mixed transfer to a bowl or 9 inch pie plate.
- Place the sour cream on the bottom.
- Layer with bacon, cheese, tomatoes, shredded lettuce, and garnish with additional tomatoes.
- Serve with chips.
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 4 pork chops (about 1 1/4 pounds)
- 2 tablespoons butter
- 1/4 cup bourbon
- In a small bowl combine brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper.
- Rub brown sugar mixture over pork chops.
- Melt butter in a large skillet over medium high heat until foaming subsides.
- Add pork chop and cook until well-browned, about 4 minutes.
- Flip pork and cook until browned on second side, about 3 minutes.
- Add bourbon to pan.
- Continue to cook until liquid had reduced to a dark glaze, about 3 minutes longer.
- Transfer pork chops to a large plate to rest, pouring any glaze on top.
- 1 quart oil for frying, or as needed
- 2/3 cup water
- 1 egg
- 2/3 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 slices white bread
- 4 slices Swiss cheese
- 4 slices turkey
- 4 slices ham
- 1/8 teaspoon ground black pepper
- 1 tablespoon confectioners’ sugar for dusting
- Heat 5 inches of oil in a deep-fryer to 360F.
- While oil is heating, make the batter: In a medium bowl, whisk together the egg and water.
- Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth.
- Set aside in the refrigerator.
- Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
- Cut sandwiches into quarters, and secure with toothpicks.
- Dip each sandwich quarter in the batter so that all sides are coated.
- Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray.
- Dust with confectioners’ sugar just before serving.
- 1 pound ground meat (beef, turkey or chicken)
- 1 1.25 oz packet taco seasoning mix
- 1 11 oz bag Doritos, taco flavor
- 1 16 oz jar mild salsa
- 1 pound mexican blend shredded cheese
- 1 can black beans, drained
- 1 medium onion, diced
- 8 oz jar taco sauce, mild
- 8 oz sour cream
- Preheat oven to 350 degrees.
- Cover a half sheet pan with aluminum foil.
- Prepare taco beef per seasoning mix pack instructions.
- Spread Doritos on a half-sheet pan.
- Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
- Bake for 5-8 minutes or until cheese is melted.
Source: Marks family recipe
- 2 lbs skinless chicken breasts, cut into bite-size chunks
- dry breadcrumbs
- 1/2 cup milk
- 1 egg, mixed with the milk
- 8 ounces of swiss cheese, cubed
- 8 ounces ham, diced
- 1 (10-3/4 ounce) can cream of chicken soup
- 1 cup milk
- Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.
- Brown in a little oil until golden.
- Place chicken in a baking dish and add cheese and ham.
- Mix soup with 1 cup of milk and pour over all.
- Bake at 350 for 30-35 minutes or until tender and bubbly.
- 5 Tablespoons butter
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup Frank’s Buffalo Wing Sauce, divided
- 2 Tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2-1/2 cups half-and-half
- 1 pound extra sharp cheddar cheese, shredded
- 8 ounces pepper jack cheese, shredded
- 2/3 cup sour cream
- Preheat oven to 350 degrees and butter a 9 x 13 baking dish.
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.
- Add the onion and celery and cook until soft, about 5 minutes.
- Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 tablespoons butter in a saucepan over medium heat.
- Stir in the flour and mustard until smooth.
- Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
- Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.
- Pour the cheese sauce evenly on top.
- Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
- 4 cups low-sodium chicken broth
- 1 bunch broccoli, cut into small florets
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 small onion, finely chopped
- 1 3/4 cups arborio rice
- 1/4 cup dry white wine
- Kosher salt and freshly ground pepper
- 1 cup grated sharp cheddar cheese
- Position racks in the upper and lower thirds of the oven and preheat to 425.
- Bring the chicken broth to a low simmer in a saucepan.
- Toss the broccoli with the olive oil on a rimmed baking sheet.
- Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat.
- Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
- Add the rice and stir to coat.
- Pour in the wine and cook until evaporated, about 1 minute.
- Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil.
- Cover and set on the bottom oven rack. Place the broccoli on the upper rack.
- Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
- Remove the rice and broccoli from the oven.
- Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary).
- Stir in the broccoli.