Jack Daniels Marinade

Ingredients:

  • 2/3 cup Jack Daniels
  • 1/2 cup soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup brown sugar
  • 1 tablespoon minced garlic

Directions:

  1. Whisk together all ingredients in a bowl.
  2. Pour over meat.
  3. Let marinade 6-24 hours.

Source:  My kitchen

Bourbon Beef Marinade

Ingredients:

  • 1 cup soy sauce
  • 3/4 cup water
  • 3 tablespoons bourbon
  • 1 clove garlic, pressed
  • 1 tablespoon powdered sugar

Directions:

  1. Combine all ingredients in a bowl and mix well.
  2. Marinate beef for 12-24 hours.
  3. Grill according the your favorite method.

Source: Kikkoman

Chicken Marinade

Ingredients:

  • 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

Directions:

  1. Whisk all ingredients in a bowl.
  2. Pour over chicken and let marinate up to 24 hours.
  3. Grill chicken, discarding leftover marinade.

Adapted from: http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen

Asian Inspired Marinade

Ingredients:

  • 1 cup rice wine vinegar
  • 1/2 cup sesame oil
  • 1/4-1/2 cup honey (to taste)
  • 2 teaspoons garlic, minced finely
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons gochujang (Korean red pepper paste) or to taste
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon salt

Directions:

  1. Whisk together all ingredients in a bowl.
  2. Adjust seasoning as needed.
  3. Pour over pork or your protein of choice and marinate a few hour to overnight.

Source: My kitchen

Applesauce

Ingredients:

  • 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)

Directions:

  1. Peel and core your apples then chop them into pieces.
  2. Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
  3. Combine the apples and liquid mixture in a large pot.
  4. Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
  5. 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

Creamy BLT Dip

Ingredients:

  • 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

Instructions:

  1. In a medium mixing bowl, combine sour cream, onion powder, garlic powder, dried and dried parley.
  2. Once mixed transfer to a bowl or 9 inch pie plate.
  3. Place the sour cream on the bottom.
  4. Layer with bacon, cheese, tomatoes, shredded lettuce, and garnish with additional tomatoes.
  5. Serve with chips.

Source:  http://therecipecritic.com/2013/12/creamy-blt-dip/

Cheesy Mexi Dip

Ingredients:

  • 16 ounce jar of hot salsa (or heat level of choice)
  • 2 pound block of Velveeta

Directions:

  1. Cut Velveeta into approximately 1 inch cubes.
  2. Spray a large microwave safe bowl with non-stick cooking spray.
  3. 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.
  4. Microwave on 50% power for 10 minutes stirring halfway through.
  5. Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
  6. If needed, you can continue cooking at 50% power for 2 minutes at a time.  Stir well and cool slightly.
  7. Serve with tortilla chips.

Source: Marks family recipe

Spaghetti Sauce

Ingredients:

  • 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

Directions:

  1. Brown sausage and drain if necessary.
  2. Add onions and garlic and cook about 5 minutes.
  3. Add tomato sauce, crushed tomatoes and tomato puree.  Stir well to combine.
  4. Add ketchup and wine.  Stir.
  5. Add spices, salt and sugar.
  6. Bring to a boil, stirring.
  7. 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.

Basic White Frosting

Ingredients

  • 3 tablespoons flour
  • 1 cup milk
  • 1/2 cup margarine
  • 1/2 cup shortening
  • 1 cup sugar

Directions

  1. Cook the flour and the milk together until thick.  Cool.
  2. Cream the shortening, margarine and sugar.  Add the cooled custard mixture.  Beat at least 20 minutes at high speed.

Source:  Marks family recipe