Marinade

Why stop now... Recipe Central right here. LOL. There were just too many great things this weekend and I know if I don't put them somewhere safe {aka my blog} then I will either lose it or bug the person who gave it to me a million times to resend it. So here is Jayna's Famous Marinade...

ENJOY!

Ingredients:

- 3/4 cups Soy Sauce
- 1 cup Oil
- 1/4 cup Worcestershire
- 1/2 cup Wine Vinegar Or Red Wine
- 2 1/4 teaspoons Salt
- 2 tablespoons Dry Mustard
- 2 tablespoons Pepper (Coarse Ground)
- 1 1/2 teaspoons Dry Parsley
- 2 each Garlic,Crushed
- 1/3 cup Lemon Juice

Directions:

 Mix all ingredients. Pour over beef, chicken or pork. Depending on thickness of meat and intensity of flavor desired let stand for 1 to 4 hours

AND...if you want the most amazing container to marinade it in then you should check out this baby...

Buffalo Chicken Dip

I had a pretty amazing weekend at the lake celebrating my bff's 30th birthday. <--Whole other post. One of girls made Buffalo Chicken Dip and oh my goodness...it was SO GOOD! So, being the great blogger I am...I'm sharing the recipe. Thank you Allison and Kyler for sharing!!!

What you Need:
1/2 cup Louisiana Hot  Sauce
1/2 cup Blue Cheese Dressing
1/2 cup Sharp Cheddar Cheese
2 Chicken Breasts, cooked and shredded (boiled is recommended)
1 pkg Cream Cheese (8 oz)

What you Do:
Mix all of these ingredients in a large bowl, then place into a baking dish. Sprinkle more cheese on top and bake at 350 for 20 minutes.

Eat with tortilla chips, {my favorite} crackers or potato chips

The BEST Mac n Cheese

I love Mac & Cheese anyway you want to give it to me. Homemade, original boxed, shells & cheese, whatever, I'll eat it! Recently my friend Beth made some TO DIE FOR macaroni and cheese that I have fallen in love with. (Technically it's Campbell's Recipe, but I call it Beth's) I wanted to share the recipe with everyone, but most importantly, I wanted it to be somewhere I can't lose it. Ha!  <--I've lost the recipe 3 times now!

What you Need: 
1 (10.75 oz) can of Condensed Cheddar Cheese Soup
1/2 (10.75) can milk
1/8 teaspoon ground black pepper
2 cups of hot cooked corkscrew-shaped pasta (or shells)
1 tablespoon of dry bread crumbs
2 teaspoons of butter
1 cup of Cheddar Cheese

Instructions:
1. Mix soup, milk, black pepper, cheddar cheese and pasta in 1-qt baking dish
2. Mix bread crumbs and butter and sprinkle over pasta mixture (I always end up adding more bread crumbs to the mixture...you just have to play with it until it's sprinkle-able) I also like to add more shredded cheese to the top...you can never have too much cheese!
3. Bake at 400 degrees for 20 minutes...or until HOT!

Enjoy!