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&quot;Great marinade recipe. This steak marinade has deep layers of flavor with salty worcestershire and soy sauce and a hint of heat with peppers. Steak turns out flavorful and juicy.&quot;

Best Steak Marinade In Existence

Soy sauce

olive oil

lemon juice

Worcestershire sauce

garlic powder

basil

parsley flakes

white pepper

hot pepper sauce

garlic

Hersheys Best Brownies

Butter

Sugar

Vanilla extract

Eggs

Cocoa

All-purpose flour

Baking Powder

Salt

Chopped nuts (optional)

not set

Slushy-like with spot-on margarita flavor, a big batch of this party favorite takes minutes to mix up and can be done well in advance for added convenience.Servings: 17 cups/4¼ quarts (recipe can be easily scaled up or down and stores in the freezer for months)

Big Batch Frozen Margaritas (Make-Ahead)

(8 ounces) triple sec

limeade

water

can frozen margarita mix**, thawed (like Bacardi)

lime lime

Two days in advance (to allow time to freeze; longer is fine) combine the first 5 ingredients in a very large, plastic (freezable) container or distribute evenly among two containers. (I use a large, plastic pretzel tub.) Stir well, cover, and freeze.&#13;

When ready to serve, allow the frozen mixture to sit at room temperature for a few minutes, and then scrape with a fork, and transfer to glasses for serving. The mixture will become slushy-like as it sits. Unused portions may be refrozen and are also delicious on the rocks when fully melted.&#13;

To serve with salted rims if desired: wet rims of glasses with lime juice, coat rims with salt, and garnish with a lime slice.

When finished cooking, the dulce de leche will be set like custard.  Stirring with a spoon will soften to a spreadable consistency similar to that of a thick caramel...perfect for dipping apples!  For a consistency similar to caramel sauce, cook for the shorter timeframe mentioned.

Slow Cooker Dulce de Leche

sweetened condensed milk

Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids and rings. They should be snug but not too tight.

Place jars in crock pot and add water to just reach the bands of the jars.

Cook on low heat for 6-8 hours (for caramel sauce consistency) or 10 hours (for a consistency more like pudding; see notes).

Carefully, remove jars from the crock pot and enjoy!

Naturally gluten-free, low in carbs, and high in flavor, Zucchini Tuna Melts are a deliciously fun way to enjoy a seasonal abundance of zucchini and summer squash.

Zucchini Tuna Melts

large (12–16-oz) or 2 small (6–8-oz) zucchini or summer squash

celery

onion

(26 grams) mayonnaise

mozzarella cheese

Kosher salt and ground black pepper

cheddar cheese

For the tuna mixture: In a mixing bowl, combine the tuna, celery, green onion, optional capers, Dijon, mayo, shredded mozzarella, and ⅛ teaspoon each kosher salt and pepper. Mix until combined. Advance prep tip: the tuna mixture may be prepared up to one day in advance. Cover and refrigerate until needed.

Preheat the oven to 375℉ and line a baking sheet with parchment paper or foil.

Slice the zucchini lengthwise into even halves. Using a small spoon or melon baller, scrape out the seedy center and a little bit of the flesh, leaving a border of about ⅓ to ½ inch on all sides. (Discard this or save for another use.)

Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with a pinch of salt and pepper. Bake for 12-15 minutes, or until just short of tender. Remove the zucchini from the oven.

Evenly fill the halves with the tuna mixture, and then sprinkle with the shredded cheddar. Return to the oven for about 10 minutes, or until the tuna is hot throughout and the cheese is melted. If desired, you may place on the top rack of the oven for the last few minutes to lightly brown the cheese. Or broil for a minute or so, watching very closely so as not to burn. Enjoy!

Leftovers may be refrigerated for 3 to 4 days and gently warmed in the oven or microwave.

I made this zucchini tuna recipe for visiting family last weekend and everyone loved it!  Will make it again.

With a layer of melted butter, batter, and fruit, this simple recipe strays from the typical two-layer cobbler with fruit on the bottom and a crumble or biscuit on top. Then, as this cobbler bakes, the batter rises up and over the peaches and forms a cakelike treat, the edges of which become lightly crisped by the melted butter.Servings: 6-8 servings

Cuppa Cuppa Cuppa Cobbler

butter*

flour

(192 grams) granulated sugar

baking powder

¼ teaspoon kosher salt

(240 ml) milk of choice

vanilla extract

peaches

cinnamon sugar; ice cream

Preheat the oven to 350℉.

Place the butter (as is–you will melt this soon) in an 8-inch square or similar size baking dish. Set aside.

Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the milk and vanilla, stirring just until the dry ingredients are thoroughly combined. As you are finishing up with the batter, place the baking dish in the oven to melt the butter. (You don’t want the butter to burn, so avoid putting the dish in the oven too early. It should take about 4-5 minutes to melt cold butter. I set the timer so I don't forget.)

Once the butter has fully melted, remove the baking dish from the oven, and pour the batter over the melted butter. Do not stir.

Evenly distribute the chopped peaches over the batter. Again, do not stir. Sprinkle with a little cinnamon sugar, if desired. (I use about 1½ teaspoons of sugar and ⅛ teaspoon cinnamon, but you can eyeball it or skip it entirely.)

Bake the cobbler for 35 to 45 minutes. The batter will rise up and around the peaches as it cooks. You’ll know the cobbler is cooked throughout when the edges are a deep golden brown. Check a few minutes early and adjust the time if necessary, as all ovens vary.

Serve the cobbler warm or at room temperature, with a scoop of optional ice cream or whipped cream. To best preserve freshness, cover and refrigerate any leftovers.

Tasted great but stuck to side of tin.  Should I have swirled the melted butter around first ?

This was super easy and delicious.   Hubby approved.  I used frozen blueberries and omitted salt.  A keeper for sure!

Very easy, flexible and tasty. My go to recipe!

Me again… I keep making this delicious cobbler. This time, though, I forgot about the butter melting in the oven. Quickly checked on it &amp; found quite brown melted butter. Hmm, to use or not to use.
Used it. Yum! Delicious yet again. Maybe even added a little extra flavor!

Excellent…used salted butter so didn’t add the salt and eliminated the vanilla. Used self rising flour instead of AP and baking powder, Appreciate the list of other ingredients and cooking temp and time!!

Hi, Ann. This is the first recipe of yours I have tried that I was unhappy with. It took 20 minutes longer to bake and the dough never got really done in the middle. The edges were getting too brown so I took it out of the oven anyway. The butter did not get absorbed and I actually dabbed it off with a paper towel. Did you really mean 6 Tablespoons? It tasted good, but the enter was still gooey.

Top 6 uncategorized recipes from across the web

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Top Tags

Best Steak Marinade In Existence

Hersheys Best Brownies

Big Batch Frozen Margaritas (Make-A...

Slow Cooker Dulce de Leche

Zucchini Tuna Melts

Cuppa Cuppa Cuppa Cobbler

Top 6 uncategorized recipes from across the web

The most viewed uncategorized recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Steak Marinade In Existence

Hersheys Best Brownies

Big Batch Frozen Margaritas (Make-A...

Slow Cooker Dulce de Leche

Zucchini Tuna Melts

Cuppa Cuppa Cuppa Cobbler

The most viewed uncategorized recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine