[ Chicken BBQ Marinade ]

 Ingredients:

• 2 lbs. Chicken Breasts Tenders, or Thighs
• ⅓ - ½ cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• ¼ cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or ½ teaspoon Garlic Powder
• 1 ½ teaspoon Salt
• 1 teaspoon Pepper

[ CHOCOLATE CHP PEANUT BUTTER SKILLET COOKIE ]

 We had this at Scott + Karen's and it was THE BEST.

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1 tsp salt

1 cup melted unsalted butter

1 cup granulated sugar

1 cup brown sugar

4 large egg yolks

4 tsp vanilla

2 cups milk chocolate chips  (and chopped mini peanut butter cups)

12 tbsp creamy peanut butter

Directions:

1.  Preheat oven 350F, and butter 12inch cast iron skillet

2.  In a medium bowl, combine flour, baking powder, salt + mix until well combined.

3.  In a separate medium bowl, combine melted butter, brown sugar, white sugar, egg yolk, vanilla extract and mix until well combined.  

4.  Stir in the flour mixture.

5.  Stir in the chocolate chips.

6.  Transfer half the dough mixture to the cast iron skillet.

7.  Add peanut butter in dollops around the dough mixture.  

8.  Add the remaining dough mixture so it covers the peanut butter and is evenly distributed.

9.  Bake for 20-25 minutes or until edges are browned and centre is set.

10. Remove from oven and cool for 5 minutes.

11. Serve with ice cream.

[ BEEF JERKY ]

 

The Best Homemade Beef Jerky Recipe

This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment.

Servings: 12 to 14 servings

Prep Time: 30 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 30 Minutes, plus at least 12 hours to marinate

INGREDIENTS

• One 3-pound eye of round roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

INSTRUCTIONS

1. Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
2. Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
3. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
4. Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
5. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
6. Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
7. Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
8. 
   

[ Earls Clam Chowder ]

Ingredients

1/8 pound bacon, roughly chopped
1 1/8 cups chopped tomatoes
1 cup chopped celery
1 cup chopped carrots
3/4 cup chopped onion
1 1/2 teaspoons black pepper
1 1/2 teaspoons thyme
1/2 teaspoon tarragon
1 bay leaf
1/4 cup butter
1/2 cup flour
1/4 cup clam base (or substitute seafood or chicken base)
1 1/2 cups low fat milk
1 1/2 cups heavy whipping cream
1 cup unpeeled potatoes, chopped, about 1/2 pound
5 2/3 cups (45 ounces) clams, canned or frozen, including juice

Directions

In a large stock pot; sweat chopped bacon over medium heat until almost crispy, about 4 minutes.

Add tomatoes, celery, carrots, onions, black pepper, thyme, tarragon and bay leaf. Heat until carrots are tender, about 8 minutes more.

In a small saucepan, melt butter. Stir in flour and heat until almost golden, stirring constantly, about 3 minutes. Add to stock pot.

Slowly stir in clam base, milk and heavy whipping cream, making sure there are no lumps. Add potatoes and clams with juice and simmer until potatoes are soft, about 25 minutes.

Note: May be refrigerated for up to 3 days.

[ Australian WW Chocolate Mousse ]

 Ingredients: 

1/2 cup chocolate

4 eggs, separated

1 cup cream

1 tbsp liqueur, if desired

Directions:

1. Melt chocolate in a double boiler

2. Remove from heat, cool

3. Gradually add liquor (if adding), and add yolks

4. Beat until mixture is smooth + thick

5. Whip cream.  Do not over beat, just nicely thickened

6. Fold into chocolate mixture 

7. Beat egg whites until soft peaks form, do not over beat

8. Fold half of the egg white mixture into the chocolate mixture

9. Spoon into dishes + refrigerate. 

[ Australian WW Caramel Sauce ]

 Ingredients:

1/2cup butter

1 cup brown sugar

1 cup water

2 tbsp golden syrup

1+1/2 tbsp cornstarch

1/4 cup cream

Directions:

1. Combine butter and sugar in saucepan over low heat until butter melts and sugar dissolves and mixture turns to a thick syrup.  

2. Bring to boil, reduce heat and simmer for 3 minutes.

3. Combine water, golden syrup and cornstartch and mix until smooth.  

4. Add to brown sugar mixture.

5. Bring to a boil, reduce heat, simmer 2 minutes.

6. Remove from heat, stir in cream.  Serve warm or cold.  

7. Makes appx 1+1/2 cups

[ Mama's Lemon Angel Cake ]

 Ingredients:

1 angel cake mix

2 pkg lemon pie filling 

(egg yolks for pie filling, egg whites - beaten stiff)

whipping cream

Directions:

1. bake cake and break into small pieces.

2. cook pie filling then fold into beaten egg whites

3. In angel food pan, alternate filling and cake, beginning and ending with filling

4. unmold and spread with whipped cream

[ Mama's Best Chocolate Chip Cookies ]

 Ingredients:

1 cup butter, softened
1 cup packed brown sugar

1/2cup white sugar

2 tsp vanilla

2 eggs

2+1/4 cups flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Directions:

1. Preheat oven to 375F

2.  Beat together butter, sugars, vanilla + eggs until light and fluffy

3. Mix in flour, baking soda and salt by hand

4. Stir in chocolate chips

5. Ungreased cookie sheet for 10-12min

6. Makes about 5 dozen small cookies

[ Mama's Cherry Berries on a Cloud ]

Ingredients:

6 large egg whites
1/2 tsp cream of tartar
1/4 tsp salt

2 and 3/4 cup sugar (divided)

2 cups whipping cream

1 pkg cream cheese

1tsp vanilla

2 cups marshmellows

Meringue Directions:

1. Beat egg whites, cream of tartar and salt til foamy

2. Beat in 1 3/4 cup of sugar til stiff or glassy.  Do not underbeat

3. Butter 13x9 pan

4. Bake at 275F for 1 hour

5. Turn oven off - leave 12hrs

6. Beat whipping cream stiff

7. In a separate bowl, beat cream cheese, 1 cup of sugar and vanilla 

8.  Gently fold in whipped cream and marshmellows into cream cheese.

9. Spread over meringue. 

10.  Top with strawberries + juice when serving slices.