- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce
- 1/3 cup Worcestershire sauce
- 1/8 cup lemon juice
- 1 cup packed brown sugar
- 4 tablespoons spicy brown mustard
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon Tabasco sauce
- Whisk all ingredients in a bowl.
- Pour over chicken and let marinate up to 24 hours.
- Grill chicken, discarding leftover marinade.
Adapted from: http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/
- 2 pounds apples (I use whatever kind I have on hand)
- 1 1/3 cups apple juice (you can use water as well)
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (optional, to taste)
- 1/2 teaspoon ground ginger (optional, to taste)
- Peel and core your apples then chop them into pieces.
- Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
- Combine the apples and liquid mixture in a large pot.
- Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
- Use a blender to puree the applesauce to the desired consistency being careful not to overfill the blender carafe. A stick blender would work well, too.
Source: My kitchen as inspired by my grandmother
- 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.
- 16 ounce jar of hot salsa (or heat level of choice)
- 2 pound block of Velveeta
- Cut Velveeta into approximately 1 inch cubes.
- Spray a large microwave safe bowl with non-stick cooking spray.
- Put about a third of the cheese in the bowl. Top with half the salsa. Put another layer of cheese, then salsa. Then finish with cheese.
- Microwave on 50% power for 10 minutes stirring halfway through.
- Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
- If needed, you can continue cooking at 50% power for 2 minutes at a time. Stir well and cool slightly.
- Serve with tortilla chips.
Source: Marks family recipe
- 1.5 pounds hot Italian sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 28 ounce can tomato sauce
- 1 28 ounce can crushed tomatoes
- 1 28 ounce can tomato puree
- 3/4 cup dark red wine, we use Burgundy
- 1/2 cup ketchup
- 1 tbl Italian seasoning
- 1/2 tsp Cayenne pepper
- 1 tbl salt
- 1/4 cup sugar
- 3-4 shakes tabasco sauce
- Brown sausage and drain if necessary.
- Add onions and garlic and cook about 5 minutes.
- Add tomato sauce, crushed tomatoes and tomato puree. Stir well to combine.
- Add ketchup and wine. Stir.
- Add spices, salt and sugar.
- Bring to a boil, stirring.
- Reduce heat to low and simmer for at least 2 hours. Taste along the way and adjust seasoning.
Source: Marks family recipe
Note: If you don’t like spice, use mild sausage and omit the Cayenne and tabasco. If you do like spice, you can also add crushed red pepper flakes to taste.