The BEST steak marinade...

This is for 1 large steak, I cut down the original recipe because of the size of our family plus my husband just wanted his plain, so I didn't want to waste it.
2 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/8 teaspoon ground white pepper
1/8 teaspoon hot pepper sauce (optional)
1/8 teaspoon dried minced garlic (optional)

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.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Recipe and photo from Allrecipes

Better than Anything Cupcakes

1 Devils Food Cake Mix, make according to box
1 can sweetened condensed milk
caramel ice cream topping
Redi-whip
crushed Skor bars/toffee bits

Preheat oven to 350 degrees and line cupcake tins.  Fill prepared tins with cake mix 2/3 full and bake until toothpick comes out clean.  When cupcakes are slightly cooled poke holes and spoon over a mixture of milk and caramel onto cupcakes. ( I made a small hole in the center that I drizzled mixture into it and some over top)  Swirl Redi-whip over completely cooled cupcake and top with crushed skor or toffee bits right before serving. Makes 24 regular cupcakes or 48 mini-cupcakes

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter
2 cups sugar
3 eggs
1 tsp. vanilla
zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus additional for garnish
Preheat oven to 350 degrees and line cupcake tins. Mix the flour, soda and salt together in a bowl.  Set aside.  Add the butter and sugar to a mixing bowl and cream until light and fluffy.  Add the eggs 1 at a time and mix thoroughly.  Add the vanilla and lemon zest and mix to combine.  Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture.  Stir in the blueberries.  Fill the prepared tins 2/3 full and bake 16 to 20 minutes and 8-10 minutes for mini cupcakes or until toothpick comes out clean. Makes 24-36 regular sized cupcakes or 96 mini cupcakes.

Frosting:
2 sticks butter, softened
8 oz. cream cheese
1 tsp. vanilla
juice and zest of 1 lemon
8-10 cups powdered sugar

Cream the butter and cream cheese until smooth.  Add the vanilla, lemon zest and juice and blend until combined.  Add the powdered sugar gradually until combined, add purple food coloring if decided.  Frost cooled cupcakes with the cream cheese frosting and top with a fresh blueberry.

Fettucini Alfredo

I got this recipe from my friend Rebecca who lived by me in Logan. It is one of the best Alfredo recipes I have ever had!
3 Tbs. butter
3 Tbs. flour
1 c. heavy whipping cream
1 c. milk
3/4 c. fresh parmesan cheese
1/2 c mozzarella cheese l/2 tsp. garlic salt or 1 clove garlic, minced and 1/4 tsp. salt or to taste.
Pepper

Melt butter and add flour to make a paste. Gradually stir in milk and cream. Stir in garlic salt, and salt and pepper to taste. Stir constantly until thickened. Remove from heat and stir in cheeses. Return to heat until melted and smooth.

Too much Chocolate Cake

I use this cake all the time for my double layer cakes. I love how moist and delicious it is!

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Peanut Butter Frosting for the Reese's Peanut Butter Cake:
1 c. powdered sugar
1 c. creamy peanut butter
5 Tbs. butter
3/4 tsp. vanilla
1/3 c. heavy cream
Place the powdered sugar, peanut butter, butter, and vanilla. Mix until creamy, add the cream and beat on high until the mixture is light and smooth.

Sour Cream Coffee Cake

1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Topping:
1/4 c. sugar
1/3 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped pecans (opt.)
In a mixing bowl, cream together the butter and sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, b. powder, b. soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13 x 9 baking pan. Combine topping ingredients and sprinkle half of the topping over the batter. Add remaining batter and then topping. Bake 325 degrees for 40 minutes or until done.

Caramel Monkey Bread

20-24 frozen Rhodes dough dinner rolls
1 sm. pkg butterscotch pudding (cook and serve)
1/2 c. butter or margarine
1/2 c. brown sugar

Place frozen rolls in a greased bundt pan and then sprinkle pudding over top. Melt butter and stir in brown sugar and pour over rolls. Cover and allow to rise overnight at room temperature. Bake 350 degrees for 25-30 minutes. Allow to cool 5 minutes and invert onto a plate.

Frosted Cream Cheese Sugar Cookie Bars

I love to eat sugar cookies, but despise making them! These are perfect because I get the yumminess without all the WORK! :) This blog I found the recipe on someone compared them to the Walmart sugar cookies you can buy, I think they are better!

1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour

FROSTING:
1/2 cup butter softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar (I used 4 1/2 cups)
3-5 tablespoons milk
1 teaspoon vanilla
food coloring or icing paste

In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract (if you don't want the almond flavor you can use all vanilla extract) and beat for 1 minute more.

In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet) pan. Bake at 350 degrees for 20 minutes. Let the pan cool completely.

To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost your pan of cookies. Cut the cookies into bars and serve
*recipe courtesy of Amanda's Cookin'

Chewy Chocolate Chip Cookies

I am posting two cookies recipes today! This one I found yesterday and made them and they were REALLY good, the other one is the one I have made for years and love!

2 c. plus 2 tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 tbs. butter, melted, then cooled till warm
1 c. brown sugar
1/2 c. sugar
1 egg, plus 1 egg yolk
2 tsp vanilla
1 c. - 1 1/2 c. chocolate chips

Preheat oven to 325 degrees. Melt butter in a large bowl in the microwave just until it melts, don't scorch it! Add sugars, vanilla, and salt to butter mixture. Add egg and egg yolk, blend. Add flour and baking soda, mix until blended. Stir in chocolate chips. Scoop tablespoon sized cookies onto an ungreased, light colored baking sheet. Cook for 14 minutes, or until edges are lightly golden...do not over bake.

Susan's Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe, it makes a lot, and they are yummy!
2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
3/4 tsp. baking powder, baking soda, salt, and vanilla
3 cups oats
5 cups flour
2 cups coconut (opt.)

Cream together 1st four ingredients then add remaining. Add milk to moisten. Bake 350 degrees for 8-10 minutes. I like to under cook them a little so they stay soft.
*My dad loves oatmeal raisin cookies so I add one more cup oatmeal and eliminate one cup flour, add 1 1/2 tsp. cinnamon and 2 cups raisins. He loves them!

Monster Cookie (Gluten Free)

1 1/4 c. peanut butter
1 c. sugar
1 c. brn sugar
3 eggs
1/2 c. veg. shortening
2 tsp. baking soda
1 tsp. vanilla
3 1/2 c. quck oats
M&M, or Reeses pieces, or chocolate chips

Bake at 350 degrees. Beat peanut butter, sugar, eggs, and baking soda. Add rest of ingredients. Drop by rounded spoonfuls put on ungreased baking sheet. Bake 8-10 minuntes or until slightly done.

Chicken Broccoli Supreme

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncover at 350 for about 30 minutes or until hot and bubbly.