Marinated London Broil

    5 large garlic cloves

    1 tablespoon salt

    1/2 cup dry red wine

    1/4 cup balsamic vinegar

    1/4 cup soy sauce

    1 tablespoon honey

    1 teaspoon black pepper

    1 teaspoon Worcestershire sauce

    1-1/2 pounds top-round London Broil -- 1 1/4-inch thick

Combine all marinade ingredients, mixing well to dissolve the salt. In a heavy-duty resealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours. Prepare grill. Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain

Bacon Ranch Potato Salad

1 1/2 lb small red potatoes (about 10), quartered

1/2 teaspoon salt

1 cup grape tomatoes, cut in half

1/2 cup chopped celery

1/4 cup chopped fresh chives or green onions

1/4 cup cooked crumbled bacon

1/2 cup ranch dressing

In a 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly. Place potatoes in large bowl. Add tomatoes, celery, chives and bacon. Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

Salsa Chicken

2/3 cup Bisquick mix

2 tablespoons water

2 egg whites

1 1/2 cups shredded Cheddar cheese (6 oz)

3 boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/4 cups Chunky salsa

Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick mix, water and egg; spread in pan. Sprinkle with 1 1/4 cups of the cheese. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

The sweetest dessert

1 batch of chocolate chip cookie dough
20 oreos
1 batch of brownies

Layer cookie dough on the bottom, place oreos on top then pour on brownie mix . Bake for 30-40 minutes.

Five cheese pasta

 1 pound Rigatoni, fusilli or small shells

      2 cups heavy cream

1 teaspoon Basil, dried

1 cup Crushed tomatoes in heavy puree

      1 package Italian blend cheese

      1/4 cup Gorgonzola cheese, crumbled 

Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray. Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 1/2 cups of Italian cheese blend, and Gorgonzola cheese. Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.

Parmesan Chicken

Boneless skinless chicken breast
Dijon mustard
Parmesan cheese

Preheat oven to 350.
place a thin coat of Dijon mustard on top of chicken breast
then cover then parmesan cheese then place on a baking sheet

Cook for 40-60 minutes depending on the size of the chicken.