London Broil

4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup worchestire sauce
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon ground black pepper
7 dashes of montreal steak seasoning
1 (2 pound) london broil

In a small bowl, mix together garlic, soy sauce, worchestire sauce, oil, oregano, steak seasoning and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Roast Chicken Rotisserie Style!

4 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon minced garlic
2 onions, quartered
1 6 pound chicken

Directions
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion and 1 teaspoon minced garlic into the cavity of chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Leftovers are great for chicken salad, chicken soup, pasta dishes, and chicken salad sandwiches

Monkey Bread

Can be prepared the night before so it's ready to pop in the oven the next morning! Perfect for a brunch!

24 ounces frozen dinner roll dough or homemade rolls
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup melted butter (use more as needed)

Directions
grease and flour a 9 or 10 inch tube pan or bundt cake pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Roll the rolls in the sugar and cinnamon. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Spread half the nuts (if using) and melted butter over first layer. Repeat with the next layer.
Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

Butterscotch Bliss Bars

2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts (optional)
2/3 cup butter
2 cups packed brown sugar
2 eggs
2 tablespoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup butterscotch chips (optional but heavenly - if you omit add 1/2 cup more chocolate chips)

Directions
Preheat oven to 350 degrees F (180 degrees C).
Measure 2 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 2/3 cup butter. Add 2 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
Add eggs already beaten and vanilla. Blend well. Then add flour mixture, a little at a time, until well mixed. mix the chocolate chips and the butterscotch chips into the batter.
Spread in 9 x 13 inch pan. Bake for 45 minutes.

Lemon Chicken Soup

Lemon Chicken Soup
Ingredients
•8 cups chicken broth
•1/2 cup fresh lemon juice
•1 cup chopped carrots
•1/2 cup chopped onion
•1 cup chopped celery
•6 tablespoons chicken soup base
•1/4 teaspoon ground white pepper
•1 tbsp butter
•1/4 cup butter
•1/4 cup all-purpose flour
•2 cups cooked white rice
•2 cups diced, cooked chicken meat
•4 whole eggs
•4 egg yolks
•Slices of lemon to garnish (optional)

Directions
1.In a large pot, combine butter and onion and cook until onion is soft.
2.Add the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes
3.Meanwhile take thawed uncooked chicken it in the oven on 350 degrees for 20 minutes or until cooked through.
4.Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
5.Meanwhile, beat the eggs and yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Can be served with toasted pita bread or a greek salad

Creamy Chicken and Wild Rice Soup

Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
I added celery and carrots and onion. I sauted the onion in butter first and then started the soup from there.

Directions
1. Saute onion and vegetable oil in large pot.
2. Over medium heat, combine broth, water, chicken, carrots and celery. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3. In a small bowl, combine salt, pepper and flour.
4. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Roasted Potatoes

1 lb red potatoes or gold potatoes
olive oil to drizzle on top
1 packet of dry ranch dressing/ or italian seasoning
sea salt

Directions:
1. cut the potatoes in 1/4 or 1/8. drizzle olive oil over them.
2. season with sea salt and then spread the ranch dressing over the top of the potatoes. toss to coat.
3. cook on 400 degrees for 45 minutes.