Denise's Chocolate Chip Cookies

2 c brown sugar

2 c butter

2 c sugar

4 eggs

2 tbsp vanilla

cream together (in kitchen aid) until blended.

5 c oatmeal (blended to powder)

4 c sifted flour

2 tbsp baking powder

2 tbsp baking soda

1 tbsp salt

in separate bowl mix together the 5 ingredients above. then gradually add dry mixture into mixer while it's going.

once nicely combined, mix in 1 1/2 c coconut.

you might want to do the following on the counter because it might be too much for a bowl!!

add 2 cups chocolate chips

add 2 cups chopped walnuts

use close to 1/4 c. per giant cookie. form into balls.

bake for 12 minutes at 350.

Mixed up Spaghetti

found this on dealectible mommies....
New theme!! Pasta dinners.........whatcha got??



Mixed Up Spaghetti





Ingredients:

- 1 lb. of thin spaghetti
- 6-8 oz. of Smoked Gouda Cheese – Shredded
- 1/2 bunch of Italian Parsley
- 4 cups of Grape Tomatoes – Roasted
- 6 cups of Chicken Broth
- Olive Oil

Directions:

Drizzle grape tomatoes with olive oil and bake at 400 deg. for 10 minutes. Set aside.

Heat chicken broth in a saucepan on low heat until bowling. Break spaghetti noodles in half and place in a large skillet. Slowly add hot chicken broth. Continue to pour a little at a time as the noodles soak up the liquid. Continue until noodles are soft (this could take up to 25 minutes).

Once spaghetti is soft, add shredded cheese and grape tomatoes. Stir together on low heat until cheese melts. Top with italian parsley and enjoy!

Ice Cream Sandwiches

Thank you to Nikki for my fun Ice Cream Sandwich Pan. I made these last night for the missionaries. They were so quick and easy. I used a brownie mix for the cake. It was nice because it cooked 10 minutes. Easy. They were a hit. Who doesn't love cute brownies and ice cream.

Scotcheroos

• 1 cup peanut butter
• 1 cup sugar
• 1 cup Karo Syrup
• 6 cups rice Krispies
• 1 bag chocolate chips
• ½ bag butterscotch chips

1. Cook sugar and Karo syrup.

2. Stir in peanut butter.

3. Add rice krispies.

4. Pour into a 9x13 pan. Press into pan.

5. Melt chocolate chips and butterscotch chips together.

6. Pour over rice krispies.

7. Refrigerate until hard.

Need Help for My Chocolate Peanut Butter Layered Cupcakes

So thanks to Janny I have a new cookbook...It is the Pillsbury Bake Off Prize Winning Recipes. I am having fun so once again THANK YOU AUNTIE JANNY!

So I made the Chocolate Peanut Butter Layered Cupcakes (I again forgot a picture!!! Angry!). They were a good start but I need some help perfecting this one. The peanut butter layer was very good but the chocolate layer wasn't right. First, it had little chocolate flavor, and second, it was too soft. So I need you to brainstorm and help. I need your amazing chocolate cupcake recipes, or brownie like cakes. If I cannot find one, I would rather use a brownie mix instead of the cake they used.

Prep TIme :35 minutes
Start to Finish 1 H 35 m
Servings:24 cupcakes

Chocolate Layer
1 recipe for chocolate cupcakes (or 1 brownie mix)
1/2 cup peanut butter chips (put into the mix)

Peanut Butter Layer
1 egg
8 oz cream cheese
1/3 cup sugar
1/3 cup powdered sugar
1/2 cup chocolate chips

Preheat the oven to 350.
In one bowl, make the chocolate layer (This is where you come in and help me find an amazingly rich chocolate cupcake recipe). In a second bowl mix together all the ingredients for the Peanut Butter Layer.
Grease the pan (or the cupcake liners if you are using them). Layer from bottom to top, 1 T chocolate mix, 1 T peanut butter mix, 1 T chocolate mix, 1 T peanut butter mix. If you'd like, sprinkle the top with a few more chips.
Bake for 25-30 minutes, or until toothpick comes out clean. Cool for 15 minutes in the pans, remove from pan and finish cooling.

PLEASE HELP ME PERFECT THIS BEAUTIFUL WORK

Lettuce Wraps

Copycat Recipe: PF Chang’s Lettuce Wrap Recipe
yum!

from http://www.wasabimon.com/


Recipe for dipping and pouring sauce
4 tablespoons sugar
1/2 cup hot water
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup or canned tomato sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar (not packed tightly)
1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken
1 teaspoon hot water
1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 boneless, skinless chicken breasts, cut into half-inch cubes”
1 – 8oz can sliced water chestnuts, drained and minced
1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
1/2 yellow onion, minced
3 garlic cloves, minced
6 large leaves of iceberg lettuce

Method for Pouring Sauce Recipe
1.In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe
1.In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe
1.In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2.In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
3.Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4.Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5.Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce

Risotto and Crispy Risotto Cakes

So, to add to the side dishes. I love risotto. This is such a good recipe. It has so much flavor that I love it. Things to know, risotto does more than the traditional double of normal rice. It pretty much triples and makes a ton. The problem is, you cannot reheat risotto. Bummer. So, to fix that problem, you can make these amazing crispy risotto cakes. (I just made them and forgot pictures!!!) They are so good and make a fun appetizer or side dish a few days later.

Risotto

Americas Test Kitchen

· 3 ½ cups chicken broth

· 3 cups water

· 4 t unsalted butter

· 1 onion, minced

· 2 cups Arborio rice

· 1 cup dry white wine

· 1 cup Parmesan cheese, grated

1. Bring the broth and water to a simmer in a medium sauce pan over medium high heat. Cover and keep the broth water over the lowest possible heat.

2. Melt the butter in a large sauce pan over medium high heat. Add the onion and ½ t salt cook until lightly browned, about 9 minutes

3. Stir in the rice and cook until the edges begin to become translucent, about 3 minutes.

4. Add in the white wine stirring frequently until it is absorbed. Add 3 cups of the broth and simmer. Stir occasionally until it is absorbed, about 11 minutes

5. Continue in similar fashion adding ½ cup broth at a time, stir frequently until it is absorbed. The rice is done when it is cook through but somewhat firm in the center, about 11 more minutes. You may not use all the broth.

6. Stir in the parmesan. Season with salt and pepper.

Crispy Risotto Cakes

Americas Test Kitchen

· Leftover risotto

· 2 T shredded mozerella, provolone or fontina cheese for every 1 cup of risotto

· 1 large egg for every 1 cup risotto

· Pinch cayenne pepper for every 1 cup risotto

· ½ cup fresh breadcrumbs for every 1 cup risotto

· Vegetable Oil

· Lemon Wedges

1. Use ½ cup risotto per cake.

2. Use a food processor to make fine bread crumbs.

3. Beat the egg and cayenne in a shallow dish.

4. Shape risotto into a round flat cake approximately 3 inches round.

5. Place 1 T cheese in the center and mold the risotto around the cheese so that none is exposed. Thinner cakes are better.

6. Heat ½ inch deep oil in a skillet until shimmering.

7. Coat the cakes in egg and then press in breadcrumbs

8. Fry the cakes until golden brown about 3 minutes per side.

9. Serve with lemon wedges.

Calling all Recipes

Our first official Recipe Roll Call.
Here's how it goes....
A topic is posted and then the goal is for everyone to contribute at least one of their favorite recipes that fits the topic. Thus, expanding our current selection.

First topic: Side Dishes...
These are the hardest for me. I get so caught up in my two or three go to's and I need some variety. So, please add your favorites!

Posting

We would love to have anybody contribute. If you would like, let Linnae know. I am the administrator and can change the access privileges. Also, when posting take note of the labels that are already created and add whichever ones fit your post. I have been trying to the following categories on posts
1-the course: main dish, side dish, breakfast, or bread.
2-the main ingredient: beef, chicken, pasta
2-the category: italian, mexican, chinese, ect.
3-some extra notes: healthy (speaks for itself), family (if it is a family recipe), crockpot, freezer friendly.
Put all and any that apply to the dish. I will keep monitoring labels so we make sure the blog is complete when we do searches. If anyone has any suggestions for improvements or additions, let me know.

Also, if you click to become a follower, it emails you of any comments that are added to posts. Nice feature.

Martha Stewart Banana Bread

I have to double this recipe every time I make it and it only lasts 2-3 days in my house. I make it in muffin tins instead of as a loaf of bread and mini muffin tins for the kids. Enjoy!

Martha Stewart’s Banana Bread

1/2 c butter (1 stick), at room temperature
1 c sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c very ripe bananas, mashed (~3 bananas)
1/2 c sour cream
1 tsp vanilla extract
1/2 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Butter 9x5x3 inch loaf pan; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts (if desired) and pour into pan. Bake until cake tester inserted into center of loaf comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Check on it early to make sure it is not over cooked.

Lion House Dinner Rolls

My friend Susanne says rolls are just an excuse to eat butter...I agree. Here is one of my favorite ways to eat butter.

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 1/2 teaspoons salt
2 eggs
2/3 cup nonfat dry milk powder
1/3 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour

Mix the water, sugar, butter, salt, dry milk, and 5 c. flour together until combined. Make sure to tap the flour down in the cup with a knife until it is settled into the cup (giving you a full 1 cup measurement). After this has been sufficiently mixed, add teh eggs and yeast. Mix together again until combined. Add the last 1/2-1 c. of flour to the dough (if needed and too sticky). Let this mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. Let teh dough rise until doubled in size. Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.

Pioneer Woman Pizza Dough

We have pizza night every Friday, so this is a staple in our house. It can be made many days in advance! From the Pioneer Woman Blog.

Pizza Dough (MAKES TWO CRUSTS):

• 1 teaspoon Active Dry Or Instant Yeast
• 1 1/2 cups warm water
  
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Extra Virgin Olive Oil

• Preheat oven to 500 degrees.

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Crockpot Tortilla Soup

This is the EASIEST dinner ever!

3-4 frozen chicken breast
1 cup salsa
1 can chicken broth
1 can black beans
1 can corn
1 1/2 packet taco seasoning
1 can diced green chilies

Dump into the crockpot and cook.

Shred chicken and add back in about 30 minutes before serving.
Serve with tortilla chips, cheese, sour cream, chopped cilantro, avocado.

*To make this burrito filling instead of soup add less broth.

Easy Chicken Pot Pie

I love freezer friendly meals and this is one my entire family eats without fussing. I usually double it and use one for dinner and freeze the other for later.

3 boneless, skinless chicken breasts, cooked and diced
1 (16 oz) bag of frozen vegetables or 2 cups of veggies of your choice
1 can cream of chicken soup
1/4 cup milk
1 double ready to bake pie crust
season to taste

Mix together soup and milk. Stir in veggies and chicken. Pour into pie crust and cover with top crust. Cut slips into top crust. Bake at 400 for 30-40 minutes.

Honey-Lime Enchiladas

Yummy in my tummy! We LOVE these enchiladas and have served them over and over to friends.

from The Sisters' Cafe

1.5 lbs cooked, shredded pork or chicken

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

*I add a can of diced green chiles and a can of black beans drained to mixture before putting into tortillas*

Monster Cookies

My kids LOVE these cookies (and so do I)

Monster Cookies

1 cup brown sugar
1 cup sugar
1 cup creamy peanut butter
1 stick butter (1/2 cup)
2 tsp. light corn syrup
1 tsp vanilla
3 eggs
2 cups oatmeal
2 cups flour
1/2 tsp. baking soda
2 cups chocolate chips
2 cups m&ms (you can cut these both down to 1 1/2 if you want-there is always a lot of extras at the bottom of the bowl-we just eat them :)

Beat sugars, peanut butter, butter, corn syrup and vanilla until fluffy. Add eggs and beat. Add remaining ingredients.
Drop onto cookie sheet. Bake @ 350 for 12-14 minutes

Quiche 2

I know we already have a quiche recipe, but this is another one we love so you can mix it up.

12 oz shredded hash browns (thawed)
1/2 cup butter
1 cup shredded cheddar cheese
1 cup shredded swiss
1 cup ham/ canadian bacon (chopped)
4 eggs
1 cup 1/2 and 1/2 (you can use fat free if you want)
1 tsp lawry's season salt

Pack browns in to pie plate and drizzle with butter. Bake @ 375 for 20-40 min (lightly brown)

Place meat and cheese over brown crust, beat egg and stir in half and half, pour over. Sprinkle with season salt.

Bake 30-40 min more (until egg is done)

Let stand 10-15 min. I like to serve this with green beans for dinner.....

Amanda's Chicken Enchiladas

We used to make these all the time when we were up at Ricks whenever I make them I think of amanda!

6-8 cooked chicken breasts
8-10 flour tortillas
3 cups grated cheese
2 cans cream of chicken soup
2 cups sour cream
2 (5 oz) cans sliced olives
1 (5 oz) can diced chiles

Bake at 350 for 30-40 minutes
Tear tortillas in medium sized pieces to cover a 9x13 pan overlapping the pieces a little. Cover the tortillas with half of the pieces of cut up chicken. Mix soup, sour cream, olives, and chciles and thin mixture with a little milk. Spread half the mixture over the top of the chicken. Spread half cheese over the sauce. Repeat layers. You can substitue low fat cream and chicken and light sour cream with basically the same results.

Jeanne's Chocolate Chip Cookies

This is the best cookie recipe I have ever tried and now because of it I am somehow always asked to make my chocolate chip cookies. So I have Jeanne Boberg to thank for it :) It is important to use butter flavored crisco and dark brown sugar.

Chocolate Chip Cookies

Cream with mixer for at least 5 minutes
2 cups butter flavored Crisco
1 1/2 cups granulated sugar regular white sugar
1 1/2 cups dark brown sugar
2 tsp vanilla
4 eggs

then fold into the creamed mixture:
4 1/2 cups flour
2 tsp salt
2 tsp soda
1 large package chocolate chips

Bake at 350 for about 12 minutes-make cookies big and tall so when they bake they will not flatten

Grandma Lorraine's Broccoli Cheese Soup

Grandma doesn't really have a recipe for this, she kinda just adds what she thinks. SO here is the recipe I have from watching her make it.

White Sauce:
1 cube butter
8 Tbsp flour-let bubble
1 tsp salt
1 quart milk (4 cups) add milk after it bubbles-gradually stir in until it comes to a bubble

add these ingredients to white sauce:

1-2 pounds broccoli (cooked until barely tender)
1 medium onion finely chopped
2 cups chicken broth + 2 Bouillon cubes
1/4 tsp garlic salt
salt & pepper
1 cup cooked chicken
1 c grated cheese (I usually use more)

Enjoy!

Aebleskivers

So, we all love these greasy pancake balls. The question is how did they get to be such a family tradition? Grandma, enlighten us...

2 cups buttermilk
2 cups flour
3 t baking powder
1 t salt
1/2 t baking soda
1/4 cup sugar
3 eggs

1. Separate eggs. Whip the whites until stiff. Mix the yolks with the buttermilk.
2. Combine the dry ingredients. Mix into the buttermilk mixture. Fold in the egg whites.
3. Cook the Aebleskiver pan....

Lori's Quiche

I love this quiche!!! I like either cheddar and bacon or swiss with the ham. I'm next going to try to spice it up with pepper jack and some fresh peppers sauted with the onions. I think that sounds good too!!!

3/4 Cup Onion
2 Tablespoon Butter
1 Unbaked Pie Shell
8 Ounce Cheese, grated
1 Cup Light Cream or Milk
3 Eggs, beaten
1 Tablespoon Flour
1/2 Teaspoon Salt
1/4 Teaspoon Dry Mustard
1/8 Teaspoon Pepper
1 Teaspoon Worcestershire Sauce
4-6 Slice Bacon, or
1 Cup Ham

Preheat oven to 350. Saute the onions in butter until tender. Pour into the bottom of the pie shell.
Combine the rest of the ingredients, except the mean. Add to the pie shell. Sprinkle the meat over the top and bake for 50-60 minutes.

Yogurt Fruit Salad

My friend and I went through a phase when we were eating this for lunch like everyday for 2 weeks. Its that good. I made it again on Mother's day and remembered why the love was so strong. And you can use fat free cool whip, sugar free pudding, etc to make it light. Or you can use whole yogurt like I did on accident once and wonder why it was even better than usual :) Eat it for lunch and tell yourself you are eating yogurt with some berries filled with anti oxidants......


Yogurt Fruit Salad

1- large pkg. instant pudding (banana cream or French Vanilla)
1- 8 oz. ctn. Cool Whip
1- 32 oz. ctn. Vanilla yogurt
Frozen mixed berries (as desired)

Mix first three ingredients together with mixer until smooth, then fold in berries. Refrigerate until time to serve.

BEST EVER Angel food cake

I am not kidding when I say this recipe is to die for! I make the chocolate version frosting and its a total hit.

Angel Food Cake



375 oven


1 c. sifted flour
11/2 c. sugar
2 T. sugar
12 egg whites
11/2 teas. cream of tartar
1/4 teas. salt
11/2 teas. vanilla extract
1/2 teas. almond extract


In a bowl combine flour and 1 c. sugar. In another bowl, combine egg whites, cream of tartar and salt. Beat until foamy. Slowly add reamaining sugar. Beat until stiff. Blend in vanilla and almond. Slowly blend flour mixture into egg white mixture. Place batter in an ungreased 10-inch tube pan. Bake at 375 for 30-35 minutes. Invert on a wire rack to cool.




Creamy Butter Cream Cheese Frosting


1 (3 oz) package cream cheese (room temp.)
1/4 cup (1/2 stick) butter, (room temp)
2 Tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt
1 (1 lb) box powdered sugar (about 3 3/4 cups)


Beat cream cheese and butter until fluffy. Blend in milk, vanilla, and salt. Gradually add powdered sugar. Beat until smooth and creamy.
Substitutes: Chocolate frosting-Beat 2 oz. unsweetened chocolate, melted, into finished frosting. Add milk or cream as necessary.
Orange frosting-Substitute 3 Tablespoons frozen orange juice concentrate for milk.

South of the Border Chicken

my family loves this recipe, you can mix it up too, we usually add black beans. Serve with chips (last time we tried those yummy new lime ones)


South of the Border chicken
1/2 cup cottage cheese
1 3oz cream cheese
1 cup sour cream
1 can cream of chicken
garlic powder
1 8oz can diced chillies

3 cups cooked chopped chicken (I just guess and sometimes I don't add it)
3 cups cooked rice (I guess on this to)
shredded cheese
olives
can add tomatoes
put it together mix up and cook in a 9x13 pan on 350 until heated through
put salsa on individual servings and use tortilla chips to eat it
My kids sometimes just eat it with a spoon. I bet you could take out the cottage cheese and it still would be good.

Red and White Pasta

this recipe is taken from the food nanny but I use store bought alfredo instead-home made is yummier but this way is still SUPER good and SUPER easy

Red and White Pasta
8 Servings


1 pound box Penne Pasta
1 (26 oz) jar meatless Spaghetti Sauce
1 (16 oz) jar Alfredo Sauce
3 cups shredded Mozzerella Cheese


Directions: Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
In a 9x13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!

Delish Carne Asada Marinade

Yummy Carne Asada Marinade

Ingredients
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Directions
Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

I Scream, You Scream, We all Scream for Grandpa Gene's Ice Cream

Dedicated to the patriarch of this family I thought it only appropriate our first recipe post be his. So here is his ice cream recipe.

3 cups Sugar
1/3 t Salt
2 1/4 T Vanilla
10 1/2 cups Milk
8 Eggs
4 cups Heavy Cream
1 pint Half and Half

Mix everything together and put in an ice cream freezer.

What are you favorite memories of this ice cream, or just grandpa?

Welcome Welcome!!!

Welcome to the Family Blog. The point is to have a place for us to all contribute our recipes, tips, reviews, and any not-so-necessary knowledge. If you want to contribute, let me know and I'll add you as a contributor. This isn't my blog, but ours.

Once we get up and going, we would like to have themes for the (week/month) and have everyone post their favorites. Give me your input and we will make it work.