This Beef Marinade recipe can be used on London broil or steaks. Grilling tastes best but it can also be done in a broiler.

1 cup teriyaki sauce (low sodium is fine)
1/2 cup kitchen bouquet or gravy master seasoning sauce
1/2 cup soy sauce (low sodium is fine)
1/2 TSP celery seed
1 large onion, quartered

Directions:
Place all in a blender and puree. Pour over meat and let marinate for 3-24 hours, refrigerated. Grill to your liking.

Sausage Cheddar Balls is an easy recipe to make a day ahead.

1 LB bulk sausage, like Jimmy Dean, any flavor
2 cups shredded sharp cheddar cheese
1 cup Bisquick Baking mix ** see below another option**
3/4 cup water (just enough to make the mix like meatloaf)

Directions:
Preheat oven to 350.
Form into 1 inch balls. Place on baking sheet lined with parchment paper and bake for about 20 mins until golden brown.

**Bisquick makes a gluten free baking mix, if you use that this recipe is gluten free**

This NY Style Cheesecake recipe is rich and so creamy, it actually tastes better if made 2 days before serving… I’ve added a lower carb option at the end if the recipe…

4 x 8oz pkgs cream cheese, room temp
1 x 16oz sour cream
4 Xlrg or jumbo eggs
1 TBLS vanilla
1 cup sugar
2 TBLS corn starch
1 TSP lemon zest

Directions:
Preheat oven 375.
Blend all together in food processor or with mixer. Pour into 8″ spring form pan, wrapped in foil. Place spring form into a larger roasting pan and fill half way up the side with very hot tap water. Place in oven and bake for 45-1 hour, until top is all puffed and lightly brown. Remove from water bath to cool and refrigerate. Serve with fresh fruit or canned topping.

**Lower the carbs by substituting the sugar with Splenda or Stevia using the conversion chart on the package.

This recipe is moist and a classic coffee cake given to me by a friend from Connecticut years ago. The recipe is probably older than me !!

Ingredients:

1 stick unsalted butter, room temp
1 cup sugar
2 eggs
1 TSP vanilla
8oz. sour cream
Cream the above together.

2 cups unbleached all purpose flour
1 TSP baking powder
1 TSP baking soda
1/4 TSP salt
Sift together the above dry ingredients and add them to the wet mixture. Blend for about 2 mins.

1/2 cup chopped walnuts or pecans
1/4 cup sugar
1 TSP cinnamon
Mix the above together and set aside.

Preheat oven to 350.
Pour half the batter into a tube pan or lined muffin cups and top with half of the nut mixture. Pour in remaining batter and top with the balance of the nut mixture. Bake for about 45 mins (about 20-25 mins for muffins) until tester comes out clean.

Grilled Shrimp on a skewer is a great cook out recipe for a main course or as an appetizer. Add grilled veggies. Use the same marinade but separate skewers, they need to cook longer than the shrimp.

Ingredients:
1 LB 16-20 count raw shrimp, peeled and deveined but the tail shell left on
1/4 cup olive oil
1/4 cup lemon or lime juice
3 cloves garlic, peeled and crushed
1 TSP dried basil
Dash of dried oregano
1/2 TSP ground pepper
1 TSP paprika
Metal or bamboo skewers (soak bamboo skewers in water to prevent them from burning up)

Directions:
Combine all ingredients and marinate refrigerated for 2-8 hours. Place shrimp on skewer and grill on open flame or in broiler for 5-7 mins, basting and turning once just until firm, not translucent but not shrinking in size.

Add a handful of fresh blueberries or cut strawberries to this Buttermilk Pancake recipe or use the optional topping I list at the end of the recipe to make it even better.

2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1 TSP salt
2 cups buttermilk, any type, I use whole milk (see my “making buttermilk” recipe to make your own)
4 TBLS melted unsalted butter
1 TSP vanilla extract or paste
Dash of cinnamon

Directions:

Blend together all the wet ingredients. Add the dry ingredients and mix until blended but still has a few small lumps in it. If you are adding fruit, fold it in now. Measure 1/3 cup size of batter onto a 350* greased griddle. Flip when you see the underside golden brown.
You can freeze leftovers with a sheet of wax paper in between the pancakes and place in a freezer bag. Makes about a dozen 6″ pancakes.

***OPTIONAL TOPPING***

Melt 4 TBLS unsalted butter in a frying pan and add 1 cup real Maple syrup. Slice a ripe banana into 1/2″  diagonal slices and add to frying pan. Sauté for a minute or so and add 1/2 cup blueberries. Pour over pancakes.

I got the original recipe from a B&B in Bar Harbor Maine over 20 yrs ago. You can make either muffins or a cake. This is my version.

1 1/2 cups unbleached all purpose flour
1 TSP baking powder
1/2 TSP salt
1/2 cup unsalted butter, softened
1 1/2 cups fresh blueberries tossed with 1 TBL flour
2 X-Lrg eggs
1/3 cup milk
1 TSP vanilla
1 cup sugar

Directions:
Preheat oven to 350.
Blend together butter, sugar, eggs and vanilla until fluffy. Blend together all dry ingredients. Add flour mixture alternating with milk into the butter mixture. Mix just until combined. Fold in blueberries. Fill muffins cups 2/3 full.
Bake for 30-40 minutes until lightly browned and tester comes out clean.
Makes 6 jumbo or 12 reg muffins.
For a blueberry cake spread the batter into a 8×8 pan.

Recipe Ingredients:
2 x 6-8oz salmon filets
3 TBLS vegetable oil
1/4 cup light brown sugar
2 TBLS lemon juice

Recipe Directions:
Simmer all ingredients for about 5-10 mins, except the salmon. Brush salmon with glaze twice beginning with skin side down on the grill for 5 mins on each side.

Recipe Ingredients:
2 x 6oz Swordfish
1 TSP Chef Tony’s or Paul Prudhomme’s Seafood Magic (found in the spice aisle)
1 clove crushed garlic
2 TBLS lemon juice
3 TBLS currants , minced (they are found near the raisins)
Add a dash of cayenne pepper if you like spicy

Recipe Directions:
Place fish in a plastic bag and add all ingredients. Marinade 4 hours to overnight. Place fish on grill and cook for about 5 mins on each side.

This  Rich Dream Cake recipe can be used for many flavors. Pistachio is just one,  Just change the pudding flavor in the cake and in the icing.  Pictured is a chocolate version.

Recipe Ingredients:
1 Box yellow cake mix or any flavor you like
1 Pkg pistachio INSTANT pudding or any flavor you like
4 X-Lrg eggs
1 Cup club soda
½ Cup vegetable oil
1 Cup chopped walnuts (optional)

Recipe Directions:
Beat all together about 2 mins and pour into greased & floured tube or bundt pan.

Bake at 350 for about 45 mins.

ICING
Ingredients:
1 Cup whole milk
1 8oz cool whip
1 Pkg pistachio INSTANT pudding or any flavor you like

Directions:
Beat together for 3 mins ans let set in refrig for 1 hour.

***Variation***
You can change the cake mix, nuts &/OR puddings to any flavor.
Chocolate – Red velvet
Maple Spice
Coconut
Vanilla
Banana

Recipe Ingredients:

1 prepared 8″ x 1″ deep pie shell, uncooked. (NOT any deeper or you won’t have enough filling)
1 ¾ cups raw pecan pieces or whole pecans (Lizzie prefers whole)
4 eggs beaten
½ cup sugar
½ cup light brown sugar
¼ cup 100 percent Pure Cane Syrup (upscale markets carry this)
¼ cup light corn syrup
1 teaspoon vanilla extract (I prefer vanilla paste)

pinch of salt
½ stick butter, softened
1 tablespoon flour

Recipe Directions:

Preheat oven to 370 degrees. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter,and flour together. MIX WELL. Pour the mixture over the pecans. Bake for 40 minutes OR UNTIL the filling sets. (Sets means the pie filling puffs up in the center) Remove the pie from the oven and ALLOW TO COOL for 30 minutes before slicing.

It pays to buy the better grade crab meat in the refrigerated area for this Maryland Style Crab cakes recipe.

Recipe Ingredients:

13-16oz Back fin or lump crab meat
1 X-Lrg egg, slightly beaten
2 Heaping tablespoons mayo
1 Teaspoon dry mustard
1/2 Teaspoon Old Bay Seasoning
Dash of Tabasco
1 Tablespoon minced parsley
Salt & pepper to taste
6-8 crushed crackers

Recipe Directions:
Stir together all ingredients except crab.  Then gently add crab meat, and fold into mixture.

Pat into patties & refrigerate for 1 hr. Fry until golden brown or spray/brush with oil and bake on parchment paper at 375 for 20 mins.
If you like the taste of Old Bay Seasoning you can dust the tops with it too.

Variations:
Add chopped green or red pepper
Add chopped sauteed shallot or onion
Add chopped chives or green onion

Recipe Ingredients:
4 cups raw broccoli florets, cut very small
1 cup grapes, halved or raisins
1/2 cup minced celery
¼ cup minced red onion
4 slices cooked bacon, crumbled
1/4 cup light mayo
1/2 cup non fat plain Greek yogurt
1 to 2 tablespoons sugar, Stevia or Splenda
1 tablespoon apple cider vinegar
Recipe Directions:
Mix together the first five ingredients. Combine mayo, yogurt, sugar & vinegar and pour over the broccoli mix.

Recipe Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 x-lrg egg
2 teaspoons vanilla extract
1 3/4 cups unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semi-sweet chocolate chips

Recipe Directions for the Best Ever Chocolate Chip Cookies

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 1 min)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough balls. Bake for about 20 minutes or until barely browned around the edges. Bake a little longer for a crispier cookie.

OR
spread into a lipped sheet pan and bake at 350 until slightly puffed and browned.  Let cool about 10 minutes and cut into squares.

Freeze the dough…
You can also make the cookie dough and roll it on waxed paper into a 2″ x 12″ log.  Wrap it in the waxed paper and then freezer wrap as pictured.

Freeze it. When you want to bake cookies just cut the dough into the slices you need. Place them on a parchment lined cookie pan. Allow them to defrost about 15 minutes and bake as directed.  Peanut Butter cookies also work will with freezing.

Recipe Ingredients:

4 CUPS FLOUR
1 ¼ CUPS SUGAR
1 ½ TEASPOONS BAKING POWDER
1 LBS UNSALTED BUTTER
2 EGGS
2 TEASPOONS VANILLA OR ALMOND EXTRACT
2 CANS OF FRUIT PIE FILLING

Recipe Directions:
PREHEAT OVEN 350.
GREASE 9X13 PAN OR MAKE IN LARGE MUFFIN CUPS OR PAPER BAKE WARE CUPS AS PICTURED ABOVE
MIX TOGETHER THE SUGAR AND BUTTER ADD THE EGGS AND VANILLA AND MIX. THEN ADD ALL INGREDIENTS BUT THE FRUIT. SHAPE THE DOUGH LIKE A MEATLOAF, CHILL THE DOUGH FOR 1-2 HOURS FOR EASY HANDLING. DIVIDE DOUGH IN HALF, CUT THIN SLICES WITH A KNIFE AND PRESS INTO PAN. TOP WITH FRUIT AND DOT THE TOP WITH REMAINING DOUGH TO COVER FRUIT COMPLETELY.
YOU CAN USE MORE THAN ONE TYPE OF FRUIT, MAKING PART BERRY, PEACH & APPLE OR WHATEVER YOU DESIRE.
BAKE FOR 1 HOUR -15 MINS FOR 9X13 PAN OR ABOUT 30 MINS FOR MUFFIN SIZE. LIGHTLY BROWN AND SLIGHTLY PUFFED.
COOL AND THEN DUST THE TOP WITH A COATING OF POWDERED SUGAR.

She crab soup INGREDIENTS:

2 TBLS BUTTER, UNSALTED
1 TBLS FLOUR
EQUAL PARTS MILK TO HEAVY CREAM (1QT)
3 TEASPOONS ONION PULP-JUICE (GRATED FINE WORKS WELL)
8oz – 16oz CRAB MEAT (BACKFIN OR JUMBO LUMP)
¼ TEASPOON PEPPER
FEW DASHES OF TABASCO
1 TEASPOON WORCESTERSHIRE SAUCE
½ TEASPOON SALT
FEW DASHES OF PAPRIKA
4 – 6 TBLS DRY SHERRY
PARSLEY
Recipe DIRECTIONS:
IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TO MAKE A RUE BUT DO NOT LET IT DARKEN. SLOWLY ADD THE MILK AND HEAT UNTIL SOME STEAM IS COMING OUT OF THE POT. ADD THE BALANCE OF THE INGREDIENTS EXCEPT THE SHERRY.
HEAT FOR 15-20 MINS.
SPOON INTO BOWLS AND ADD A TABLESPOON OR SO OF SHERRY TO EACH BOWL.

Recipe Ingredients:

1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt

Recipe Directions:

Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry