The Ultimate Marinade

photo from howsweeteats.com

I don't know if it's because of the amazing Costco steak, or the amazing marinade-but HOT DOG! this stuff was good.  Seriously, I don't need to go out to eat if Jake can grill me up an amazing slice of beef like this!


The Ultimate Marinade
Recipe from howsweeteats.com

1/3 cup soy sauce
2 tablespoons olive oil
1/4 cup sherry wine
1-2 tablespoons brown sugar
2-3 garlic cloves, minced
1/4 teaspoon ginger powder

Combine all ingredients together and mix in a large bowl or baking dish. Whisk until sugar has disolved and pour over meat, seafood or veggies.

Red Velvet Cheesecake Brownies

Photo from sweetpeaskitchen.com

I want everyone to know that I don't eat all of this stuff by myself.  I sound like a real porker!  I made these for someone else.  I might have eaten several of them-but certainly not all of them.  They were good.  Real good.  I had to bake them about twice as long--weird, I don't know why--but don't give up!  They were good.  Real good.


Red Velvet Cheesecake Brownies
Recipe from sweetpeaskitchen.com

Ingredients:

• 1/2 cup butter
• 2-oz dark chocolate, coarsely chopped
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp red food coloring
• 2/3 cup all purpose flour
• 1/4 tsp salt
• 8-oz cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

White Chicken Enchiladas with Green Chile Sour Cream Sauce

photo from danellemphotography.com

Hold up. Let me wipe the drool from my chin.  Yeah, these were good.  I mean really good.  I mean, let's have these leftovers the next night and they even taste better good.  I liked them.

White Chicken Enchiladas with Green Chile Sour Cream Sauce

From letsdishrecipes.blogspot.com

Ingredients
8-10 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish (optional)

Directions
Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

Oreo Truffles

photo from yourhomebasedmom.com

I know these have been a 100 times or more but here's why I like this recipe: no dipping involved!  I am averse to dipping things.  It never works for me and it never looks pretty.  These were awesome because they were so quick.  I just rolled them in crushed oreos after.  Oh, and they are so good, and yet so bad!

Oreo Truffles
allrecipes.com

1 16 oz. package of Oreos, divided.  Total of 45 oreos
1 8 oz. package of cream cheese, softened
Crush 9 Oreos in blender and set aside.  Crush remaining 36 Oreos.  Beat cream cheese until smooth and add 36 crushed Oreos.  Beat until well mixed.  Form into 1 inch balls and then roll in remaining crushed Oreos.  Refrigerate until firm.  Enjoy!

Spanish Rice

Photo from sisterscafe.blogspot.com

More authentic?  Yes.  This is just like the rice you get at El Charro-shout out Griffin, GA!  I thought it was a bit bland--as most true authentic mexican is--but Jake loved it.  And FYI-the recipe sounds weird, but just follow it, mysteriously it actually works.

Spanish Rice
Recipe from www.www.thesisterscafe.com

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water
Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Mexican Chocolate Cake

I don't know what makes this cake mexican-I just know it's delicious and super rich.  When Michelle made it for us there were no nuts-definitely what I prefer.

Mexican Chocolate Cake 

Recipe from Michelle Chapman (in my ward)

2 sticks unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 C Water
2 C granulated sugar
2 large eggs
1/2 C well-shaken buttermilk
2 TBS vanilla
2 C all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

Glaze:
2 C chopped pecans
1/2 stick unsalted butter
1/2 C half and half
1/2 C confectioners sugar
5 oz. fine-quality bittersweet chocolate (not unsweetened) finely chopped

(Michelle’s note:  I like to use Ghirardelli’s Double Chocolate chips here.)
1/4 tsp salt

Make Cake:
Put oven rack in middle position and preheat oven to 350 deg F.  Butter cake pan well and dust with flour, knocking out excess.

Melt butter in a 3 qt heavy saucepan over moderately low heat, then whisk in coca,.  Add water and whisk until smooth, then remove from heat.  Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).

Pour batter in cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45-55 minutes.  (Leave oven on)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Make Glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6-8 min.  Cool pecans slightly in pan on a rack, about 5 minutes.

Melt butter in a 2 qt. heavy saucepan over low heat, then stir in half-and-half and confectioners sugar.  Add chocolate and cook, stirring, until smooth.  Remove from heat and stir in pecans and salt.  Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Cook's note:
Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.

Almond Poppy Seed Muffin

Photo from yourhomebasedmom

These are definitely my new favorite thing!  They were so delicious!  My kids-I mean, my kids-ate these up and wanted more.  These were so tasty!

Almond Poppy Seed Muffin
adapted  by yourhomebasedmom from allrecipes.com


2 eggs
1 C white sugar
1/2 C oil
1/2 C milk or buttermilk
1/2 tsp salt
1 Tbsp baking powder
1 Tbsp poppy seeds
1 tsp vanilla extract
1 tsp almond extract
2 C flour
Glaze:
1/2 C sugar
1/4 C orange juice
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp butter
1 tsp orange zest
Beat together eggs, sugar and oil.  Mix in milk, salt, baking powder, poppy seeds, flavorings and flour.  Do not over mix.
Fill greased muffin tins 3/4 full.  Bake at 350 for 15-20 minutes or until a toothpick inserted comes out clean. Cool until slightly warm and then add glaze.
Glaze:
While baking mix together glaze and allow it to cool a bit and thicken slightly.  In a saucepan over low heat combine sugar, juice, extracts and butter.  Stir until sugar is dissolved.
Once glaze is cooled to room temperature dip tops of slightly warm muffins into glaze.