Best Steak Marinade in Existence

***I got this recipe from All Recipes. I have made this one time and I have to admit I fell in love with it because so far it is the best marinade I have found. It is flavorful, so much that I did not even need to use A1 on my steak and for me that is amazing!***


1/3 cup of soy sauce

1/2 cup of olive oil

1/3 cup fresh lemon ( approximately 1 whole lemon, depending on how much juice the lemon gives. I needed to use a little extra lemon juice from a bottle.)

1/4 cup Worcestershire sauce

1 1/2 TBS garlic powder

3 TBS dried basil

1 1/2 TBS dried parsley

1 tsp. ground white pepper

1/4 tsp. hot sauce (like Tabasco sauce, but use your favorite kind) (optional)

1 tsp. 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 sauce and minced garlic if using. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat and cover. Refrigerate for up to 8 hours. Cook meat as desired.


***Cooks Notes: I did use the hot sauce, it gave it a wonderful flavor and at a 1/4 tsp, there was a mild kick, but not too bad. If you like you can always add more. I did not have any dried minced garlic so I used regular minced garlic and it was fine. I refrigerated my steaks for 24 hours and not the recommended 8 and it was fine. I think the longer in the marinade the better it is, but that is my opinion. When I make London Boils, I am going to try this marinade with them too. ***


Picnic Oven Fried Chicken



Oven Fried Chicken


**This is not my recipe.. I got it from Deep South Dish. It is the most amazing oven fried chicken recipe that I have ever tried!!**



3 TBS of butter

1 cup of all purpose flour

1 tsp. garlic powder

1 tsp. seasoned salt (like Lawry’s)

1 tsp. of Cajun seasoning (like Slap Ya Mama), or to taste

1 tsp. of dried thyme

1 TBS dried parsley

1 (3 to 4 pounds) who chicken, cut into serving pieces or equivalent pieces


Preheat the oven to 425 degrees F.

Add butter to a 9×13 inch glass baking pan and place in oven just long enough to melt the butter

Meanwhile, whisk together the flour and the seasonings. Rinse the chicken pieces and dredge in the seasoned flour.

Place in the baking pan, skin side up, and turn to coat.

Bake chicken skin side down at 425 degrees for 35 minutes, turn and bake skin side up for 20- 25 minutes or until juices run clear.

Total baking time will depend on size of the pieces that you use, but the internal temperature should reach about 175 degrees in the thickest part of the thigh and 165 degrees in the breast. Transfer to a rack to cool completely before storing. Wrap loosely in a clean sack cloth towel or paper towels then place into large storage bag or container, refrigerate if not using right away.


Cook’s Notes: I totally love this recipe, when I make it, I use all legs because we love dark meat here.. I did not have any Cajun seasoning, so I used chipotle seasoning instead and it is still yummy. I did find that after the chicken cooked I needed to add some salt while it was still hot. It is still amazing the next day for lunch too!!! The time is right on as well, I have made this several times and never had to cook longer than 55 minutes total.

A YEAR LATER: I still make this at least once a week for the family. I have found if you take it out of the pan and drain it on some papertowels for about 10-15 minutes it is a lot better! I also use real butter, but I tend to use more than 3 TBS. I place all my flour and seasonings in a zip top bag and shake and it is less mess!! We still love this recipe and it is a great alternative to frying chicken.

Monkey Bread

*** I have made this a few times and it is so easy and fast! Perfect for a last minute dessert and there is a lot!***



1/2 cup of granulated (white) sugar

1tsp. cinnamon

2 cans (each 16.3 ounces) Grands Home-style buttermilk biscuits

1/2 cup chopped walnuts (if desired)

1/2 cup raisins (if desired)

1 cup firmly packed brown sugar

3/4 cup of butter or margarine, melted



Heat oven to 350 degrees. Lightly grease 12-cup flutes tube pan with shortening or cooking spray.

In large storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each one into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins if using among the biscuit pieces.

In small bowl, mix brown sugar and butter, pour over the biscuit pieces

Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes, then flip out on serving plate. Pull apart to serve.


****Cooks Tips: My pan was not big enough apparently, so I ended up putting it on a cookie sheet, so when they puffed up they would not fall in the bottom of the oven. You could use any kind of biscuit that you like, just make sure they are home-style and buttermilk****

Quick Shells and Cheese

** I got this recipe from Ree Drummond, The Pioneer Woman, off of Food Network. Last night was the first time I have ever made it, it has changed the way I eat mac and cheese now. It is so simple and quick, that you will not want to buy another box of mac and cheese again!**


1 pound of mini shells pasta

2 cups whole milk

1 TBS butter

2 cups grated cheddar Jack

8 ounces processed cheese such as Velveeta, diced

1 tsp. black pepper

1/2 tsp. salt

1/4 tsp. seasoned salt



Cook pasta according to the package directions

Heat the milk and butter in a large sauce pan over medium heat.

Add the cheeses and stir until melted.

Stir in the pepper, salt and seasoned salt

Drain the pasta, and stir it into the cheese sauce

Serve immediately


**I absolutely adore this recipe! The longest step was cooking the pasta! It came out so well that honestly I will not be making the boxed stuff anymore. I did not use the mini shells, because I had the regular ones on hand and it was still perfect!**

Parmesan Crusted Chicken

*** I adapted the recipe from the Hellmann’s site. This is the recipe that you see in their commercials and I made it last night. The changes I made will be at the bottom of this recipe. It was really good!***


1/2 cup of Hellmann’s or Best Foods Mayonnaise

1/4 cup of Parmesan Cheese

4 boneless, skinless chicken breast halves

4 tsp. Italian seasoned dry bread crumbs


Preheat oven to 425 degrees

Combine Hellmann’s or Best Foods Mayo and cheese in bowl. Arrange chicken on a baking sheet. Evenly top with the mayo and cheese mixture, then sprinkle with bread crumbs.

Bake chicken 20 minutes or until done.


*** Cook’s Tips: Since I did not have any Hellmann’s or Best Foods mayo on hand, I used the Kraft mayo I had. I added some granulated garlic, seasoned salt, and cayenne pepper as well as the cheese to the mayo. I also used Panko bread crumbs instead of regular ones. The Panko really make it crunchy and yummy. This was a great dinner, although I will say watch the size of the chicken breasts, if you have large ones, you will have to cook them for more than 20 minutes.***

The Original Rice Krispie Treat

** I got this recipe directly from the Rice Krispie website. I know there are many variations out there, but the original is always the best!!**


3 TBS butter or margarine

1 package (10 ounces, about 40) regular marshmallows

6 cups of Kellogg’s Rice Krispies cereal


In large sauce pan melt the butter over low heat.

Add marshmallows and stir until completely melted

Remove from heat

Add Rice Krispies Cereal, still until well combined

Using a buttered spatula, or wax paper, evenly press mixture into 13x9x2-inch pan coated with cooking spray.

Cool, cut into squares, best if served the same day made.

** Use fresh marshmallows. Do not use diet or reduced anything margarine. You can use 1 jar (7 ounces) of marshmallow creme in place of the marshmallows. **

Sweet and Spicy Chicken Strips


** I made this little beauties for dinner tonight and let me say, they are oh so good! The original recipe which I am posting here is fast and easy, perfect for a weeknight dinner full of busy kids! This is another Facebook find and I happened to have printed it on the spur of the moment, enjoy!!**


1 pound of fully cooked crispy chicken strips
1/2 cup of light brown sugar
4 TBS of honey BBQ sauce or any of your favorite kind
3 TBS of hot sauce
1/4 cup of water


Bake chicken according to package directions
In a saucepan over low/medium heat combine- water, brown sugar, BBQ sauce, and hot sauce. Mix until well combined
Once chicken is done, pour the sauce on top of the chicken, making sure it is coated well

** I actually made this from fresh chicken and it is so good! It will take more time if you go that route, but it was what I had on hand. I also used Sweet Baby Ray’s BBQ sauce without honey and it was perfect with the brown sugar. This is a pretty forgiving and versatile recipe so use what you like!! **