4 Ingredient Chicken Marinade

Ingredients:

• 1 cup brown sugar
• 1 cup oil
• 1/2 cup soy sauce
• 1/2 cup vinegar

Fire up the grill and preheat to med-high. Place the chicken breast on the grill and do not touch them for 6 min. Right at 6 min, you flip them over and then don't touch them for another 4 to 5 minutes. Then rest it on a plate and serve. 

Roasted Okra

• 18 fresh okra pods, sliced 1/3 inch thick
• 1 tablespoon olive oil

• 2 teaspoons kosher salt, or to taste
• 2 teaspoons black pepper, or to taste
  
  

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

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Chocolate Chip Cookie Cake

from Sally's Baking Addiction

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Ingredients:

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) light brown sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour (careful not to overmeasure)
• 2 teaspoons cornstarch (aka cornflour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cup (225g) semi-sweet chocolate chips

MILK CHOCOLATE FROSTING

• 1 and 3/4 cups (210g) confectioners' sugar
• 1/4 cup (32g) unsweetened cocoa powder
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream or half-and-half*
• 1 teaspoon vanilla extract
• salt, to taste

Directions:

Preheat oven to 350F degrees. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.

In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.

Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)

The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream.

For the optional chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover. I used a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

*I prefer room temperature eggs for my cookie cake. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature. If you forget to set out your eggs, no worries. Place them into a bowl of warm water for 5 minutes, then use.

*For the frosting, heavy cream or half-and-half will give your frostings the creamiest texture. You may use milk instead, keeping in mind the frostings won't be as creamy.

Sautéed French Green Beans

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Ingredients: 

• salt (1 tsp per L/qt of water)
• 8 large handfuls small, French beans
• 5 large shallots 
• 4 large garlic cloves 
• 1 tbsp butter* 
• 1 tbsp olive oil 
• 1/2 tsp sea salt (for finishing)
• 1/4 tsp freshly ground black pepper

Bring a large pot of water to a boil and add the salt. 

Prepare the beans by cutting off the stem (if necessary). If the beans are large, French the beans or cut them diagonally into bite-sized pieces.

Add the beans to the boiling water and blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.

Heat a large sauté pan and heat over medium-high heat. Add the butter and oil. *Note: If desired, omit the butter or use a non-dairy butter instead. If omitting the butter, add a touch more oil instead.

Once hot, add the minced shallots and saute for about 2 minutes or until translucent and they start to brown slightly. Add the crushed garlic and cook for another 30 seconds, being careful not to burn the garlic. Add the cooked beans to the pan and saute for about 1 to 2 minutes, stirring to combine all of the ingredients. Season with salt and freshly ground black pepper. Cook until the beans are warmed through. Serve immediately.

Rolled Sugar Cookies

Rolled Sugar Cookies

3 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon good quality vanilla extract

Parchment paper

From Glorious Treats

Directions:

-In a medium bowl, stir together the flour and baking powder and set aside.

-In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.

-Add the egg and vanilla and beat another minute or so.

-Add the flour mixture slowly.  (Be careful not to add too much at a time or you will have a snowstorm of flour.)

-Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.

-Take the dough out of the bowl and place it on a piece of parchment paper.

-Using your hands, knead the dough a few times.

-Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours.  If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don’t forget it in the freezer, or it will become to firm to work with (and then you’ll have to wait for it to thaw).

-When it’s almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F).

-When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it).

Salted Caramel Cupcakes

From Sally's Baking Addiction

Ingredients:

CARAMEL CUPCAKES

• 1 and 1/2 cups (190g) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (200g) dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 2 large eggs, must be at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk (or even buttermilk, do not use skim milk or 1% milk)

THICK SALTED CARAMEL FROSTING

• 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
• 1 cup (200 grams) dark brown sugar
• 1/3 cup (80 ml) heavy cream
• 1/2 teaspoon salt
• 2-3 cups (240-360 grams) powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

Directions:

1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
3. Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
4. While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you'd like the frosting a little creamier or thinner (I usually add 1-2 Tablespoons). Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 in the refrigerator.

*Extra frosting can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature again before frosting anything.

Cupcake recipe adapted from Cupcakes by Shelly Kaldunski.

Frosting recipe by Sally's Baking Addiction.

Memaw's Slaw

Slaw is cabbage and carrots (if you have them) shredded.  I add
mayonaise usually several spoons full till you get desired
consistency.  I also add small amt of vinegqar, sugar and pepper.   I
don't  usually add salt because the mayo has so much in it.

Chewy Chocolate Chunk Cookies

from Sally's Baking Addiction

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
• 3/4 cup (135 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Click here for step-by-step photos and careful explanations of all of these steps.

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Salted butter may be used instead. Reduce salt in the cookie dough to 1/4 teaspoon. 

Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

Best White Icing Ever

from all recipes.com

Ingredients: 

• 4 cups confectioners' sugar
• 1 cup shortening
• 2 tbsp water
• 1 tsp clear imitation vanilla extract

Directions: 

1. In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like icing at first, but keep the mixer going for a full five minutes and then you're done! 
2. Note: If you're not using this for decorating but just for icing the cake, thin the icing by adding 3 tbsp of corn syrup or water to the icing. 

30 minute Dinner Rolls

makes 12 rolls

Ingredients:

• 1 cup plus 2 tbsp warm water
• 1/3 cup oil
• 2 tbsp active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 3 1/2 cups flour (either bread flour or all-purpose will work)

Instructions

1. Preheat oven to 400F.
2. In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. Allow the mixture to rest for 15 min. 
3. Mix 2 cups of the four, the salt and the egg into the yeast mixture using a dough hook. Add the remaining 1 1/2 cups flour 1/2 cup at a time.
4. Shape dough into 12 balls and place in a 9x13 pan (I like to use my muffin tin). Let dough rest for 10 min. 
5. Bake for 10 min or until tops are just golden brown. 

recipe from Real Mom Kitchen 

Oven Roasted Broccoli

from Food Network's Alton Brown

prep: 15 min
cook: 10 min
4 servings

Ingredients:
1 lb broccoli
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup panko bread crumbs (I've never used)
1/4 cup finely grated Parmesan cheese or sharp Cheddar

Directions:
1. Preheat over to 425F
2. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8 in thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
3. Spread the panic into a 13 x9 in metal cake pan and place onto the over for 2 min or until lightly toasted. Remove the panic from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in in the over and roast just until the broccoli is tender, 8-10 more minutes. Remove from the over toss in the cheese and serve immediately.