Sherrene's Teriyaki Marinade and Pineapple Rice

Teriyaki Marinade

2 oz soy sauce

2 oz honey

1 oz red wine vinegar

2 garlic cloves crushed

1 ml ginger

4-5 green onions ( I cut the whole green onion with scissors)

6 oz olive oil

Cut meat into small ½ inch cubes and soak in marinade for 4-6 hours. Skew meat closely together. If I do steak and Chicken I make two batches of marinade and keep meet separate adding 1 batch of marinade to each bag of meat. BBQ on grill.

I like it with veggies too but prefer to do them separately because meat seems to get so tender skewed closer together.

Pineapple Rice

Not really a recipe… just made it up.

Cook Rice (about 1 ½ to 2 cups uncooked rice to 3-4 cups water

Sauté chopped yellow onion in butter. Add cooked rice and sauté in butter. Add small little can of pineapple juice. (They come in 6 packs) Simmer on low as rice soaks juice. Add fresh chopped cilantro and stir. Serve.

Rita's Perfect Chocolate Chip Cookie

“The Perfect Chocolate Chip Cookie”

Yield: 1 1⁄2 dozen 5” cookies.

2 C minus 2 T cake flour (leave the tablespoons in for high altitude)

1 2/3 C bread flour

1 1⁄4 t baking soda

1 1⁄2 t baking powder

1 1⁄2 t coarse salt

2 1⁄2 sticks unsalted butter

1 1⁄4 C light brown sugar

1 C plus 2 T granulated sugar

2 large eggs

1 t vanilla extract

1 1⁄4 pounds bittersweet chocolate disks or feves. At least 60 per cent cacao content.

Sea salt

1. sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. using a mixer fitted with paddle attachment, cream butter and sugars together until very light, abt5 min. add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24-36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. whenreadytobake,preheatovento350.lineabakingsheetwithparchmentpaperornonstick baking mat. Set aside.

4. scoop 6 3 1⁄2-oz. mounds of dough (abt 1/3 C) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft. 18-20 min. transfer sheet to a wire rack for 10 min, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Tasha's Chicken with Ham and Bacon

Chicken with Ham and Bacon

8 thin slices of ham

8 chicken breast halves (boneless, skinless)

16 slices of bacon

1 can cream of chicken soup

1 can regular milk

10 ounces of sour cream

Spray a baking pan with non-stick vegetable spray. Place 1 slice of ham on each chicken breast and wrap each with two slices of bacon. Secure bacon with a toothpick through the side of the chicken breast.

In a bowl, combine soup, milk and sour cream. Mix well.

In a pan on the stove, quick brown the chicken wrap.

Place the browned chicken wraps into baking pan. Pour prepared sauce over chicken.

Cook for one hour on 350 degrees.

Becky's Shredded Chicken

Shredded Chicken (very easy)

Put frozen chicken breasts in a slow cooker, add BBQ sauce, cook all day. To “shred” it all you have to do is mix it with a beater. Serve on bun/rolls.

Becky's Sweet Rolls

Sweet Rolls (less easy)

6T yeast

¾ C oil

3 C luke warm water

3 eggs

1 C sugar

1 T salt

2 sets of 5 C flour

Let yeast water and sugar set until yeast is bubbly, mix with oil, eggs, salt and 1^st set of flour, mix with whisk.

Add second set of flour and mix with dough hook

Divide dough in half and roll into a rectangle.

Spread with butter, sugar and cinnamon.

Roll.

Cut with dental floss

Put on pan and raise for 30 min.

Cook at 375deg. for 10 min on top shelf of oven and then 5 min on bottom shelf of oven.

Frost with powdered sugar, vanilla, milk and pinch of salt.

Repeat with the second half of dough.