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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.

Two easy ingredients create a sugar- and syrup-free alternative to the ever-popular chia jam!

2-Ingredient No-Cook Chia Jam

(18 grams) chia seeds

100% grape juice (I

(72 grams) chia seeds

100% grape juice

Place the chia seeds in a small bowl or jar, pour the juice over top, and stir well.  Wait 5 minutes and then stir again, breaking up any clumps that may have formed.

Cover and refrigerate, preferably overnight or at least an hour or two, to allow the chia seeds to absorb the liquid.  (If for any reason you’d like to adjust the thickness, simply add an extra drizzle of juice or a sprinkle of seeds. If adding seeds, you’ll need to give them some time to plump up.)

Classic Italian flavors come together easily in casserole form for a dish the whole family will enjoy.

Spaghetti Casserole

beef

(24-28-ounce) jar spaghetti sauce (I

oregano

salt

(4 grams) sugar*

spaghetti**,

(27 grams) grated Parmesan cheese

Parsley

Cook the sauce: In a 14-inch skillet or deep saucepan (a standard 12-inch skillet will be very full at the end), sauté the ground beef and onions until the beef is no longer pink. Drain if necessary. Stir in the tomatoes with their juices, spaghetti sauce, mushrooms, and seasonings. Bring to a boil, and then reduce the heat and maintain a gentle simmer for 20 minutes, uncovered. (Tip: You want the wateriness of the diced tomato juice to concentrate, but to maintain a good level of sauciness in the final product, you don’t want the sauce to reduce and thicken too much.)&#13;

Cook the pasta: Meanwhile, cook the broken pasta in salted water according to package directions. Drain well.&#13;

Assemble the casserole: Remove the sauce from the heat and stir in the spaghetti. Place half of the mixture in a 9x13 baking dish (I don’t grease), and then sprinkle with half of the mozzarella. Repeat with the remaining spaghetti mixture and cheese. Sprinkle the Parmesan on top.&#13;

Make-ahead tip: At this point, the casserole may be cooled, covered, and refrigerated for several days or frozen for several months.&#13;

Bake: Preheat the oven to 375℉ and bake, uncovered, for 20-30 minutes, or until hot throughout and lightly golden on top. If the casserole has been refrigerated, let it sit at room temperature while the oven is preheating and cook for a few extra minutes, as needed. If frozen, thaw completely before baking.&#13;

Serve: Garnish with optional fresh parsley and serve.&#13;

Storage: Refrigerate leftovers, covered or in an airtight container, for up to 5 days.

Easy to follow recipe for a beginner.  Turned out delicious.

This was the best spaghetti casserole I've ever had my husband  and I loved it .I used different cheeses  it was delicious! This is the best recipe ever and deserves million stars . 
Happy Holidays 
Zuleita

Very easy and a great recipe to have in the oven for busy school nights.

This casserole is lovely! I put a little ricotta on the middle layer and it came out beautifully.  Thanks so much!

I've made this for my family many times, and everyone loves it. It's my favorite go-to weeknight meal! I thought I would take this dish to a friend and her family because they need some extra help over the next few weeks. Do you suggest I bake it first and have them re-heat it? If so, what is the timing for that?

https://videos.scriptwrapper.com/1282/ev96zwixtuqi0rtvwpil/original/video.mp4

Saucy, meaty, cheesy, and delicious, this make-ahead casserole is a longtime favorite that’s perfect for family dinners, casual entertaining, potlucks, and anytime you need to take a meal to a friend.

Spaghetti Casserole Video

Top 8 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 Engine

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

2-Ingredient No-Cook Chia Jam

Spaghetti Casserole

Top 8 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

2-Ingredient No-Cook Chia Jam

Spaghetti Casserole

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