Best Steak Marinade in Existence

Well I honestly don't think this recipe title is correct. Yes it was delicious but not at all what I expected. Next time I'm going to try marinating it for 24hrs. Sorry for no photo I was too eager to eat that I forgot to take one. Well I'll let you take it from here and decide for yourself. Enjoy.

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon dried minced garlic 

Directions

1. Place all ingredients in a blender. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Hot Spinach and Artichoke Dip

This will blow your mind!

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup mayonnaise
• 1 (4.5 ounce) can chopped green chiles, drained
• 1 cup Parmesan cheese
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• 1/4 cup canned chopped jalapeno peppers, drained
• 1 (10 ounce) box frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, cheeses, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
3. Bake in preheated oven until slightly browned, about 30 minutes.

Who me?

So if you've been following my recipes maybe (just maybe) you've thought to yourself who is this woman who is sooo in touch with all that is ultimately delicious? Well here is a little info....

{a} Age - 25 ugh getting way too close to eek! 30!

{b} Bed size - King and somehow there is still not enough space

{c} Chore you hate - Dishes. dishes. dishes.

{d} Dogs - Sadly none. Recently I did just lose the greatest dog ever. My Floppy girl.

 

{e} Essential start to your day - Water

{f} Favorite color - Every color!

{g} Gold or silver - White Gold.

{h} Height - 5'5"

{i} Instruments you play-0

{j} Job title - Cash Office Coordinator

{k} Kids - Some day but nooooooo time soon. For now I have my friends baby, 

The Salt Life Ton

 

{l} Live - in Cape Coral Fl

{m} Maiden name - Boo still a maiden!

{n} Nicknames - T

{o} Overnight hospital stays - None.

{p} Pet peeve - Ignorance and Peoples general lack of respect for other people.

{q} Quote - "Frankly, my dear, I don't give a damn" - Rhett Butler

{r} Righty or lefty - Righty

{s} Siblings - Zero! Thankfully.

 

{t} Time you wake up - Exactly when my alarm goes off. I'm too paranoid of being late to trust the snooze button.

{u} University attended - Edison College

{v} Vegetables you like-Cucumbers, Broccoli, Carrots, Onions (cooked), Lettuce, Corn, Sweet Potatoes, Potatoes, Celery

{w} What makes you run late - I'm always on time

{x} X-rays you’ve had - dental

{y} Yummy food - Cheese! Breads and Sauces. Sauces do me in all the time.

{z} Zoo animal favorite - Giraffe!

Mini Shepherds Pie

Sorry no picture!

Ingredients

• 1-1/4 large potatoes, peeled and cubed
• 1 teaspoon butter
• 1 teaspoon finely chopped onion
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese
• salt and pepper to taste
• 1-3/4 carrots, chopped
• 1 teaspoon vegetable oil
• 3/8 onion, chopped
• 5 ounces lean ground beef
• 2 teaspoons all-purpose flour
• 1 teaspoon ketchup
• 1/4 cup beef broth
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 350 degrees F
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of pie. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Mini Apple Pie

• 1 tablespoon unsalted butter
• 1 teaspoon all-purpose flour
• 1-1/2 teaspoons water
• 1 tablespoon white sugar
• 1 tablespoon packed brown sugar
• 1 Granny Smith apples - peeled, cored and sliced
• cinnamon 

1. Preheat oven to 350 degrees Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Fill mini crust with apples, mounded slightly. Sprinkle cinnamon over apples. Gently pour the sugar and butter liquid over the apples
3. Bake

Mini Blueberry Pie

• 1 tablespoon and 1-1/2 teaspoons white sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup fresh blueberries

1. Preheat oven to 350
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. 

Pour berry mixture into the crust. Bake

Mini Peanut Butter Cup Pie

• 1/8 (8 ounce) package cream cheese
• 1 tablespoon and 1-1/2 teaspoons confectioners' sugar
• 1 tablespoon peanut butter
• 1 tablespoon milk
• 1/8 (16 ounce) package frozen whipped topping, thawed
• Peanut Butter Cups smashed

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Add peanut butter cup pieces.
2. Bake at 350

Pumpkin Mini Pie

• 1 tablespoon and 1-1/2 teaspoons white sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 eggs
• 1/8 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1/8 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

1. Preheat oven to 350 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Spoon into mini pie shell.
3. Bake