CHILI STEAK MARINADE

3 tablespoons balsamic vinegar
3 tablespoons honey
3 tablespoons chili powder
3 teaspoons Chicago or Montreal steak seasoning
1 clove garlic, chopped
½ teaspoon salt

Combine ingredients.  Marinate 2-3 pounds of your favorite cut of meat for around an hour.  We prefer thick-cut sirloin from Costco.  Grill at 400° for 8 minutes on the first side, flip and continue to grill for 5 more minutes on the second side (for medium rare).  You can spoon on more marinade as it cooks. 

CRANBERRY SALSA WITH CREAM CHEESE

1 12-oz package fresh cranberries
¼ cup green onion, chopped
¼ cup cilantro, chopped
1 small jalapeno pepper
1 ¼ cups sugar
¼ teaspoon cumin
2 tablespoon lemon juice
Dash of salt
2 8-oz packages cream cheese
 
Put your cranberries in a food processor.  Chop up green onions, cilantro, and jalapeno pepper into small pieces. Add all ingredients but the cream cheese into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, place cream cheese bricks on a plate.  Spread the cream cheese out as evenly as you can.  Pour cranberry mixture over the cream cheese.  Spread it all around.  Serve immediately with Wheat Thins, Ritz Crackers or tortilla chips.

BALLARD'S SPICY CORN CHOWDER

4-6 slices of bacon chopped
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seed removed
3 cloves garlic finely chopped
1/4 c flour
4 cups chicken stock
2 large red potatoes well  scrubbed and diced
1 cup heavy cream
16 oz corn
1/4 tsp cayenne pepper

In a small saucepan over medium heat, saute the bacon until crisp and browned. With a slotted spoon, transfer bacon to paper towel and reserve the grease. There should be 4 TBSP of bacon grease in pan.  Add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

We LOVED this soup!

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

OATMEAL COCONUT RASPBERRY BARS

• 1 1/2 cups sweetened flaked coconut
• 1 1/4 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into  pieces
• 1 1/2 cups old-fashioned oats
• 1 12oz. jar of raspberry jam, stirred thoroughly to loosen

Directions

1. Preheat oven to 375°F. Line a 9×13 inch baking pan with parchment so that the parchment runs up the sides of the pan. Butter parchment.
2. Spread 3/4 cup coconut  evenly on a baking sheet and toast in middle of oven, checking every 2 minutes and stirring, until  golden, about 8 minutes, then cool.
3. Blend together flour,  sugar, and salt in a food processor, then add butter and blend until a dough  begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
4. Reserve 3/4 cup dough,  then press remainder evenly into bottom of prepared baking  pan and spread jam over it. Crumble reserved dough evenly over jam, then  sprinkle with remaining 3/4 cup (untoasted) coconut.
5. Bake in middle of oven  until golden, 20 to 25 minutes, then cool completely in pan on a rack. Lift out in 1 piece using the parchment as handles and transfer to a cutting board. Cut into bars.

Bars can be made 3 days ahead and kept in an airtight container at room  temperature.

ZUCCHINI BROWNIES

Recipe from Allrecipes.com

Ingredients:
For the brownies:
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (1 large or 2 small zucchinis)
up to 1/4 cup hot water
1/2 cup chopped walnuts, optional

For the frosting:
3 tablespoons cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
4. Bake 25-30 minutes until the brownies spring back when gently touched.
5. To make the frosting: Melt butter and cocoa together, stir and set aside to cool. Stir together milk, powdered sugar, and vanilla in a medium bowl. Stir in the cocoa mixture. Spread over cooled brownies. Cut into squares.

Yield: about 24 brownies.

Enjoy!

Macy sure did.

COWBOY CAVIAR

1 11-oz can white shoe peg corn, drained
1 15-oz can black beans, rinsed & drained
2 avocados, diced
1 large tomato, diced
1 bunch green onion, chopped
1/4 cup olive ole
1/4 cup red wine vinegar
1 clove garlic, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin

Combine and serve with tortilla chips.

KIWI TOWERS

Dollop kiwi slices with agave nectar-sweetened sour cream & chopped pistachios.

GARLIC-LEMON HUMMUS

1 12-oz can garbanzo beans
1 cloves garlic
2-3 tbsp tahini sauce (sesame paste)
juice of 1 small lemon
zest of 1 small lemon
½ tsp salt
4 tablespoons of garbanzo bean liquid
EVOO for drizzling

Drain the liquid from the can of garbanzo beans into a small bowl. Set aside for later use.
Blend garbanzo beans in a food processor. Add garlic, tahini, lemon juice, lemon zest and salt. Blend for 1-2 minutes until a smooth, slightly fluid paste is formed. Add 4 tablespoons of garbanzo bean liquid to create a more fluid consistency.

Cut pitas into chip sizes and brush with olive oil. Toast until crispy. Garnish hummus with olive oil and serve with pita chips and/or veggies.

BROCCOLI SOUP

8 cups water
7 chicken bullion cubes
1 onion, chopped
1 bunch broccoli
3 carrots, grated
1 stick of margarine
1 can evaporated milk
3/4 cup flour

Boil onion, broccoli and carrot in broth until tender. Meanwhile combine margarine, milk and flour. Thicken and then add to broth. Stir thoroughly and simmer.

CORN CURRY

2 cans whole kernel corn
1 cup sour cream
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 teaspoon garlic powder (or fresh garlic)
1/2 teaspoon curry powder

Mix and cook in a frying pan. Serve warm as a side dish.

THICK & SOFT SUGAR COOKIES

3 eggs
1 cup butter
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sour milk (add 1 tablespoon vinegar)
1 teaspoon nutmeg

Add enough flour (about 5 cups) to make a soft dough. Roll and cut into shapes. Bake at 350 degrees until light brown.

Frost them with:

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.