Korean Marinade

I thought this marinade was really yummy. I did not end up skewering the meat but barbecued it whole and than sliced it to serve.

Korean Marinade for Steak kabobs

1/3 cup chopped green onions
2 tbsp. brown sugar
1/4 cup fresh chopped parsley
1/4 cup water
3 Tbsp. sesame oil
1/4 cup soy sauce
5 cloves garlic, crushed

combine the above ingredients. Slice chuch steak into 1/4 to 1/2 inch thick slices. Marinate meat for 8 hours or overnight. Weave strips of steak onto skewers andcook on a hot barbecue for 8 minutes. Serve

Grilled Steak with Blue Cheese Potatoes

I made this this weekend with Elk Steak. And they were really yummy!! I'm not even that much of a blue cheese fan, but I loved it. I did end up broiling the potatoes instead of grilling them.

Grilled Steak with Blue Cheese Potatoes

by: Martha Stewart

Serves 4

* 3 garlic cloves, coarsely chopped

* 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish

* 1/4 cup plus 2 tablespoons Worcestershire sauce

* 2 tablespoons extra virgin olive oil, plus more for brushing

* Freshly ground pepper

* 1 3/4 pounds skirt steak

* 1 1/2 pounds small red potatoes

* Coarse salt

* 3 ounces blue cheese, crumbled

Directions

1. Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.

2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

3. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Slow-cooker Lasagna

Totally bad pictures, but it turned out good! I think next time I will do it the 4 hours instead of 5 and then add some more spaghetti sauce. It may have been a little dry because I cooked it a little long too! It was perfect for my day yesterday! We had soccer games at 5:00, and it was wonderful to have lasagna waiting and ready when we got home!

Super simple too!

Slow-Cooker Lasagna
from Kraft food and family magazine
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1 lb ground beef ( I added 2 cloves garlic to this)

1 jar (26 oz) spaghetti sauce (next time I am going to add 1 can of tomato sauce with this)

1 cup water

1 container ricotta cheese (15 oz)

1 pkg (7 oz) mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

1 egg

2 tbsp, chopped fresh parsley (I just sprinkled the dry stuff)

6 lasagna noodles, uncooked

Make it:

Brown the meat in large skillet; drain and add garlic if you want. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 tbsp parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half noodles, broken to fit, and half cheese mixture on top of noodles. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce.

Cover with lid.

COOK on LOW for 4-6 hours (try 4 first) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Zucchini Spice Cupcakes

All I can say is YUMMY YUMMY YUMMY!

I really liked this recipe and it turned out great! I found it on real mom kitchen's blog and she adapted the recipe a little from a Martha Stewart cupcake book!

I have had difficulties with zucchini bread lately, so I decided to give cupcakes a try and I am really glad I did!

Just look at that monster bite! They are super moist and the cream cheese frosting is really good! I will say they were also excellent without the frosting too!!

Thanks real mom kitchen for another great recipe!
Zucchini Spice Cupcakes
adapted from Martha Stewart Cupcake Book
(www.realmomkitchen.blogspot.com)
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3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsps ground cinnamon

1 tsp ground nutmeg (Martha used 1/2 tsp fresh grated nutmeg)

1/4 tsp cloves

1 cup oil

2 large eggs

1 tbsp vanilla extract

3/4 tsp finely grated lemon zest (I didn't have this, and they were good still!)

2 cups light brown sugar

3 cups packed grated zucchini

1 cup walnuts (about 3 ounces), toasted and coarsely chopped (I omited this)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners, (this says it makes 24 cupcakes, I got 29). Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla and zest until well blended; whish in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts (pecans).

Divide batter evenly among lined cups, filling about 3/4 full. Bake until cake tester comes out clean, about 20 minutes. Transfer to wire rack to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temp before serving.

Cream Cheese Frosting

1 (8 oz) pkg cream cheese at room temp.

1/4 cup butter (1/2 stick) at room temp.

4 cups sifted powdered sugar

1 tsp vanilla

Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time until desired consistency!

Green Beans

I found this recipe in a Taste of Home email I received! I have found a lot of recipes from Taste of Home lately, and they all have turned out really good! I tried this recipe for my family (since I don't like green beans), and even I tried one and liked it!

I was told this was one of the best ways for beans!

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Jean's Favorite Beans

1 big bag flash-frozen string beans (I like the skinny ones)

2 cloves garlic, thinly sliced ( I minced the garlic)

2 Tbsp. olive oil

Salt and pepper to taste

Sprinkle of Parmesan cheese
Put string beans in a frying pan with a little water; cover and simmer on the stove, about 5 min., until hot. (I actually steamed them in the microwave first and then followed the rest of the directions) Push to one side of pan. Add olive oil; when hot, add garlic. When garlic is light brown, mix string beans in with oil and garlic. Turn heat to high and let brown a bit. Add salt, pepper and cheese to taste. Serve.

Brownies for a Crowd

These brownies were super Yummy!! They just might be my favorite brownies!

Brownies for a Crowd (cookie sheet size)submitted by Melanie, from Sisters Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Frosting:1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Giant Chocolate Chip Cookie

One Back-to-School tradition I have is making the GIANT cookie for the kids for when they come home from school! I started this with Rachel's kids and now do it with my own! My sister asked me to post the recipe, so I found this picture from last year! The cookie is super good and super easy, since you only make 1 cookie!

Giant Cookie

from Hershey's Best loved Recipes

6 tbsp butter or margarine, softened

1/2 cup packed light brown sugar

1/4 cup sugar

1 egg

1 tsp vanilla

1 1/2 cup flour

1/2 tsp baking soda

1/4 tsp salt

2 cups chocolate chips

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Beat butter, brown sugar, sugar in large bowl until fluffy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually blend into butter mixture. Stir in chocolate chips.

Heat oven to 350 degrees. Line a round pizza pan (or I used a heart shaped cake pan for the above one) with foil. Pat dough evenly around the pan to within 3/4 inch of edge.

Bake 15-18 minutes or until lightly browned. Cool completely; cut into wedges and enjoy!