Marinated London Broil

Posted on May 1, 2013 by Lexie Smith

English: A photo of London broil. (Photo credit: Wikipedia)

This is an easy marinated steak recipe.
Its so delicious. It can be served with garlic
bread and some rice pilaf.

Ingredients
Makes 4 to 6 Servings

1 3/4 Lb Flank Steak
2/3 Cup of Red Wine
1/3 Cup of Virgin Olive Oil
1 Tablespoon of Soy Sauce
1/8 Teaspoon of crumbled Oregano
1/8 Teaspoon of crumbled Sweet Basil
1/8 Teaspoon of Chives
1/8 Teaspoon of Smoked Paprika
1/8 Teaspoon of Fresh Cracked Pepper

Directions

In a metal mixing bowl, combine, wine, oil,soy sauce and seasonings. Place the steaks into a gallon size
zip-lock bag, and pour the marinade over the steak. Seal the bag, and place it into a glass dish. Refrigerate
for 12 to 18 hours, and turn the meat over on each side.

The next day drain the meat, and broil 4 inches from the heat. Heat for about 5 minutes on each side. Make thin
slices across the grain of the meat, and diagonal to the top of the steak. Reserve the steak juices. Serve it with rice
and pour steak juice over the rice.

Chicken Teriyaki with Pineapple

Posted on April 19, 2013 by Lexie Smith

This recipe has a nice sweet flavor. It can
be served with rice, or veggies. You can also
serve it with Kings sweet rolls with some honey
butter.

English: Teriyaki-like marinade for chicken thighs עברית: פרגיות עוף במשרה טריאקי ושום (Photo credit: Wikipedia)

Ingredients

4 Boneless and Skinless Chicken Breasts
1 9 oz can unsweetened Pineapple
1/4 Cup Teriyaki Sauce
2 Teaspoons Dark Brown Sugar
2 Teaspoons of Butter
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon of Corn Starch
2 Teaspoons of Honey

Directions

Place chicken breasts in a baking dish. Drain the pineapple, save
the juice. Combine the teriyaki sauce with the honey and sugar. Pour
the sauce mixture over the chicken. Cover and marinate for 2 hours.

Preheat the Oven to 350 Degrees

Drain the chicken and pat dry. Reserve the marinade in the baking dish. Melt the butter with the oil,
in a large skillet. Brown the chicken in the skillet. Set the browned chicken breasts to the side.

Take the marinade, blend 1 teaspoon of butter, and cornstarch. Heat in a sauce pan over the stove,
and bring it to a boil. Once it boils pour it over the chicken. Cover and bake at 350 degrees for
15 minutes. Baste and cook at another five minutes, uncovered. Use an instant digital thermometer to check for doneness. Chicken breasts are cooked
at 165 degrees F.

Once the chicken is the right temperature, place the pineapple on top of the chicken. You can serve this with rice
pilaf, or steamed veggies.

Mocha Pie with Oreo Crust

Posted on April 16, 2013 by Lexie Smith

This makes a good desert. Of course it goes well with coffee.

Ingredients

Oreo Cookie Pie Crust

24 Oreo Cookies
1/4 Cup of Butter Melted

Filling

1/2 Cup Softened Butter
3/4 Cup Granulated Sugar
1 Square Unsweetened chocolate
melted and cooled
1/8 Teaspoon of Vanilla
2 Teaspoons of Instant Coffee
2 Eggs

*Note you can substitute with Chocolate Mouse, just add the coffee and vanilla.
For the topping you can use, whipped topping with instant coffee

Topping

2 Cups of Heavy Cream
2 Tablespoons of Instant Coffee
2 Cups of Icing Sugar
Chocolate curls for decoration optional
or chocolate covered coffee beans

Directions for the pie crust

Heat the Oven to 350 Degrees. Place the oreo cookies
into a food processor and pulse until they are crumbly. Then
pour in the melted butter and pulse.

Using your hands pat the oreo cookie crumbs into a 9 inch pie
dish. Cover the surface evenly. Heat it in the oven for 8 minutes
until its firm. Let it cool.

For the Filling

In stand mixer, beat the butter at medium
speed, until its creamy. Gradually add the sugar.
Blend in the cooled melted chocolate, and the instant coffee.

Add in one egg and beat for about five minutes,and add the other
egg, beat for another five minutes.

Add the filling into the cooled baked pie shell. Cover the pie,
and let it chill overnight.

For Topping

In a mixing bowl, combine, cream, coffee, and icing sugar. Cover the topping
and refrigerate for an hour. Then bring it out, and beat the cream topping mixture
until its stiff. Place in the refrigerator until your ready to serve. Then add chocolate
curls or chocolate covered coffee beans for decoration.

Vermont Style Beef Brisket

Posted on April 10, 2013 by Lexie Smith

This can be served with some braised carrots,

Ingredients

Makes 6 to 8 servings.

1 (4 Lbs) Beef Brisket
1 Tablespoon Meat Tenderizer
1 1/2 Cups Water
1/2 Cup Dry Red Wine
2 Cups Coarsley Chopped Sweet Yellow or Vidalia Onions
1 chopped celery leaves
1 Bay leaf
1 Tablespoon of Kosher Salt
1 Teaspoon of Fresh cracked black pepper
2 cups plain soft bread crumbs
1/4 Cup of Prepared Mustard
1/4 Cup Maple Syrup
1/4 Cup Ground Cloves

Directions

With a damp paper towel, moisten both sides of the brisket. and rub both sides with meat tenderizer.
Pierce the brisket over all sides using a fork. Place in a slow cooker, add 1 1/2 cups of water and wine.
Then add the onions, celery leaves, bay leaf, salt and pepper. Set the crock pot to high, and bring to a boil.then reduce
heat, and cook on medium for 2 hours. until the meat is tender.

Once the meat is tender make the topping. Pull the meat out of the slow cooker and pat dry. Combine bread crumbs, mustard, syrup and ground cloves, and spread over the top, and place in the oven on broil. Place the meat six inches from the source of heat. Broil for 5 to 6 minutes. Then bring it out of the oven and let rest a few minutes. Slice and serve with your favorite veggies and some Parmesan cheese twists bread sticks.

Turtle Bars

Posted on April 9, 2013 by Lexie Smith

Cake mix in plastic packet photo (Photo credit: Wikipedia)

This is a perfect treat
for sleep overs. Also good
for snacks when your camping.
I make these ahead, and put them
in a container for road trips.

Ingredients

1 Package of Betty Crocker
German Chocolate Cake with Pudding in the mix
1 (14 oz) Package of Caramels
1 Can of Eagle Brand Milk
1 Stick of Butter
1 Cup of chopped Pecans
1 (6 oz) Package of Dark Chocolate Chips

Directions

Mix the cake according to the instructions on the box. Grease or use non stick cooking spray on a 9×13 inch pan.

Pour 1/2 of the cake mixture into the pan, and bake at 350 Degrees for 15 minutes. In a medium sauce pan over medium heat,
melt the butter and caramels together. Once its melted remove from heat, and gradually stir in the canned milk.

Spread the caramel mixture evenly over the top of the cake. Then add the remaining cake mix and spread over the top. Add chopped pecans
to the top and sprinkle the dark chocolate chips. Put it back in the oven at 350 Degrees for another 25 to 35 minutes. Check it at 25 minutes,
and add more time if it needs it.

Cut into squares and serve.

Steak Kebabs

Posted on April 8, 2013 by Lexie Smith

www.lahoretikkahouse.com/ (Photo credit: Wikipedia)

If your having a Barbecue these are
so good and easy to prepare. Serve
it with some pineapple chunks, bell peppers, and
tomatoes, and some yummy garlic bread or stuffed
mushrooms.

Ingredients

3 LBS of Sirloin Steak cut into 1 1/2 inch thick chunks
3/4 Cup Dry Red wine
3 Tablespoons of Extra Virgin Olive Oil
2 Cloves of garlic finely minced
1/2 Teaspoon of Course Kosher Salt
1/4 Teaspoon of Herbs De Provence,
Thyme Leaves and Rosemary

Note you can also marinate this with our Terriyaki Marinade,
or use a bottle of Newmans Own Italian Dressing or Wish bone. If your using Italian dressing use chucks of red potatoes instead of pineaple. Serve it with slices of
mozzarella cheese,

Directions

In a glass mixing bowl, add wine, oil, garlic, salt, and herbs.
Mix all these ingredients well, and pour into a zip-lock bag with
the steak. Seal the zip lock bag and put in the refrigerator to marinate
over night. I always put the zip lock bag in a baking dish, just in case it
leaks.

Skewer the meat, you can add 1 1/2 inch thick chunks of Pineapple
some hot house tomatoes, chunks of red onion, and bell peppers. Barbecue
for about 8 minutes.

Rocky Road Bars

Posted on April 6, 2013 by Lexie Smith

English: An Annebelle Candy Company Rocky Road candy bar that has been split in half. This is the dark chocolate version. (Photo credit: Wikipedia)

I love making these for guests
or just a fun movie or game
night with my family.

Ingredients

Makes 3 Dozen Bars

1/2 Cup of Sweet Cream Butter
3 Tablespoons of unsweetened cocoa
and 1 Tablespoon of Butter or one 1 oz unsweetened bakers chocolate
1 Cup of Granulated Sugar
1 Cup of Unbleached All Purpose Flour
1/2 Chopped Walnuts
1 Teaspoon of Baking Powder
1 Teaspoon of Vanilla
1/4 Teaspoon of Starbucks Via Instant Coffee
2 Large Eggs

Filling

8 0z Package of cream cheese
softened (save 1/4 Cup for
frosting)
1/2 Cup of Granulated Sugar
2 Tablespoons of Unbleached All Purpose Flour
1/4 Cup of Butter Softened
One Large Egg
1/2 Teaspoon of Vanilla Extract
1/4 Cup chopped Nuts
6 oz package of Nestle dark chocolate morsels

Frosting

2 Cups of Miniature Marshmallows
1/4 Cup of Butter
1 square unsweetened chocolate 1 ounce
1/4 Cup softened Cream cheese
1/4 Cup of Milk
3 Cups of Powdered Sugar
1 Teaspoon of Vanilla Extract

Directions

Preheat the Oven to 350 Degrees

For making the Bar

Spray a 13×9 inch pan with Bakers Flour Spray. Melt
1/2 cup of butter and 1 oz of chocolate or roughly
2.5 tablespoons. Mix the dry ingredients 1 cup of flour,
teaspoon of baking powder, and sugar. Then using a hand mixer
add the eggs, dry ingredients, vanilla, and slowly once the chocolate
is slightly cool, blend in the chocolate. Mix the ingredients well,
and spread in the pan.

For the Filling

in a small mixing bowl, blend 3/4 cup of softened cream cheese, sugar,
2 Tablespoons of flour, 1/4 cup of butter, egg, and vanilla.Stir in the nuts.

Spread over the chocolate bar mixture in the pan. Add the chocolate pieces on the top.
Place in the oven and bake for 25 to 35 minutes or until a toothpick comes out clean in the center.

Once its done. Place the Marshmallows on top and melt for 2 minutes.

Frosting Directions

In a large sauce pan melt 1/4 cup of butter, 1 oz of chocolate or roughly 2 and half tablespoons.
1/4 cup of softened cream cheese and milk. Melt these ingredients over low heat. Once the mixture is melted
take it off the heat, and stir in powdered sugar. Then add the vanilla and stir until its smooth. Immediately
pour the frosting over the melted marshmallows. Use a spatula to cover the bars evenly.

EasyBake Oven Recipes: Watermelon Cake & Ice Cream Cookie Sandwich

Posted on April 5, 2013 by Lexie Smith

Easy Bake Oven Recipe Corner

I loved my Easy Bake Oven as a kid.
Recently got one for my son.This cake
was so good and easy to make.

Every week, I will feature some of my
favorite Easy Bake Oven Recipes.

Recipe Videos.
Watermelon Bake Oven Cake Ingredients

1 Pink box cake mix
3 Eggs
1/2 Cup of Oil
1 Cup of Water
1 White frosting
Food coloring( red & green)
1/4 Cup Chocolate chips for inside of the cake and top

Bake Each layer for 15 Minutes Watch the video for the rest

Easy Bake Oven Watermelon Cake Video by TheLaurenChannel1

Easy Bake Oven Ice Cream Cookie Sandwich Recipe Video By KawaiiCreation

International Coffee Recipe

Posted on April 4, 2013 by Lexie Smith

Whipped cream coffee & sandwich (Photo credit: Wikipedia)

Coffee is one of my passions.
Starbucks Via coffee is a new favorite of mine.
I like to use it in different recipes.

Ingredients

Makes 6 Servings

1/2 Cup of Stephens Dark Chocolate Instant Cocoa
1/4 Cup of Starbucks Via
4 Cups of Boiling Hot water
Mocha Whipped Cream or French Vanilla Whipped Cream

Directions

Combine and mix instant cocoa and coffee in a heat proof container. Pour the boiling hot water
and stir until well well mixed. Top each with Mocha Whipped Cream or french Vanilla whipped cream

Mocha Whipped Cream Topping
Makes 2 Cups

1 Cup of Whipping Cream
2 to 4 Tablespoons of Sugar
1/2 Teaspoon of Vanilla Extract
1 Teaspoon of Starbucks Via

French Vanilla Whipped Cream

1 Cup of Whipping Cream
2 to 4 Tablespoons of Sugar
1/2 Teaspoon of French Vanilla Extract

French Vanilla Extract is really good for Vanilla Cream Soda‘s
Top that with Maraschino cherries.

Directions

In a small metal or glass mixing bowl, beat cream with a hand
mixer, until slightly thickened. Then blend in sugar, vanilla,
and via.

Twelve-year-old Cooking Prodigy: Kid Chef Eliana

Posted on April 3, 2013 by Lexie Smith

Chef Eliana photo her website http://kidchefeliana.com/blog/

Kid Chef Eliana a seventh grader
is on her way to becoming an extradinory Chef.
She has authored two cookbooks, and
has her own radio show.

The secret to her jambalaya
is onions and the creole seasoning.
I think the secret to her love for cooking is
her mom. Seeing a talent in her daughter, she
nurtured it, and encouraged her.

Nola.com Reports

In August, “The Chew” host and “Top Chef” fan favorite Carla Hall flew Eliana and seven other young cooks to New York to film a kids cooking competion, which had chefs John Besh and Aaron Sanchez as mentors. “SuperChef Kids” is a web series.

“She didn’t win, but she came away with great friendships,” her mother said.

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: