Arby's Horsey Sauce

1 c. mayo

3 T. horseradish cream

1 T. sugar

Whisk until smooth.

A-1 Sauce

1/2 c. orange juice

1/2 c. raisins

1/4 c. soy sauce

1/4 c. white vinegar

2 T. dijon mustard

1 T. grated orange peel

2 T. ketchup

2 T. chili sauce

Bring to a boil for 2 minutes, stirring constantly. Remove from heat. Allow to cool to lukewarm. Blend until smooth. Store in a glass jar in fridge for up to 90 days.

Tony Roma's Baby Back Ribs

Combine:

1 c. ketchup

1 c. vinegar

1/2 c. dark corn syrup

2 t. sugar

1/2 t. salt

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. tabasco

Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds baby back pork ribs, front and back, with sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 to 2-1/2 hours. Smother with more sauce before serving.

Bisquick

8 c. flour

1-1/4 c. nonfat dry milk powder

1/4 c. baking powder

1 T. salt

2 c. shortening

Combine to salt in a large bowl. Cut in shortening until it resembles cornmeal. Store in tightly covered container in a cool place.

Chocolate Eclair Cake

3-1/2 c. milk

1 (8 oz.) Cool Whip

2 small pkgs. vanilla pudding

graham crackers

Mix milk with pudding until thick. Fold in cool whip. In a 9x13 pan, alternate crackers and pudding, starting with crackers. Frost.

Frosting:

3 c. powdered sugar

1 t. vanilla

6 T. milk

6 T. cocoa

1/2 t. salt

6 T. butter

Mix until smooth. Pour over cake. Refrigerate for 1 hour before serving.

Chicken Corn Chowder

Rotisserie Chicken, meat taken off bone and shredded

1 quart plus 1/2 c. chicken broth

1/2 pint 1/2 & 1/2

1/2 c. plus 2 T. butter

1/2 c. flour

1/4 c. green onions

16 oz. frozen super sweet white corn

salt and pepper to taste

In a pan, melt 1/2 c. butter. Stir in flour and cook for 5 minutes. Whisk in broth.

Saute onions in the 2 T. of butter.

Add everything to the broth and let simmer for 10 minutes.

Butter Mint Pillows

1 stick softened butter

1 lb. powdered sugar plus more for dusting

2 T. heavy cream

1 t. mint extract

red & green food coloring

Beat butter until creamy. With mixer on low, beat in sugar, cream and mint until creamy and smooth. Turn mixture out onto a work surface that has been lightly dusted with pow. sugar. Knead until smooth and satiny. Divide into 1/3's. Tint one pink, one green and leave one white. Cover each with plastic wrap to keep from drying out.

Line 2 baking sheets with foil. Lightly dust work surface again. Working with one color at a time, roll out 1/4 cupfuls, using your fingers, into a 1/2 inch thick rope. Cut into 1/2 inch pillows. Transfer to a baking sheet using a spatula. (be careful, they are soft and will squish easily) Repeat with all mixtures.

Let air dry at room temp for 1-2 days until firm enough to handle. Transfer to covered containers. Store in fridge up to 1 month or in pantry for 2 weeks.

Buttermilk Pancakes w/ Buttermilk Syrup

4 eggs

1/3 c. oil

3 c. buttermilk

1 t. salt

1 T. baking powder

1 t. baking soda

Mix all.

Stir in:

2 c. flour and 1 c. oatmeal. Cook on a griddle and keep warm in oven while you prepare syrup.

Syrup:

1 cube butter

3/4 c. sugar

1/2 c. buttermilk

Stir over medium heat until boiling. Take off heat and add:

1 t. vanilla

1 t. baking soda

Stir well. Serve immediately over pancakes.

Chicken Picatta

1/4 c. flour

salt and pepper

4 boneless chicken breasts, pounded thin

3 T. olive oil

4 minced garlic cloves

1 c. chicken broth

juice and zest of 1 lemon

1/4 c. chopped parsley

1 T. butter

1/4 c. capers

Mix flour, salt and pepper to taste in a shallow dish. Coat chicken breasts lightly in flour mixture. Heat 2 T. olive oil over medium high heat. Cook the chicken for 2 minutes on each side. Place chicken in a baking pan covered with foil and place in a 200 degree oven to keep warm.

In the same pan, heat another T. of oil and saute the garlic for 1 minute. Add broth and lemon juice; stir. Stir and cook for another 5 minutes, until the broth reduces. Turn to low and add parsley, butter, zest and capers. Remove from heat and pour over chicken. Serve with mashed potatoes.

Slow Cooker Lasagna

1 lb. ground beef

1 (26 oz. jar) spaghetti sauce

1 c. water

1 (15 oz.) container ricotta cheese

2 c. shredded mozzarella, divided

1/4 c. grated parmesan, divided

1 egg

2 T. chopped parsley

6 uncooked lasagna noodles

Brown meat and drain. Stir in spaghetti sauce and water. In a separate bowl, mix ricotta, 1-1/2 c. mozzarella, 2 T. parmesan, egg and parsley.

Spoon 1 c. meat sauce into slow cooker; top with layers of 1/2 each of the noodles (broken to fit), and cheese mixture. Cover with 2 c. of the remaining sauce. Top with remaining noodles, cheese and meat sauce.

Cook on low 4-5 hours or until liquid is absorbed. Sprinkle with remaining parmesan and mozzarella. Let stand covered for 10 minutes. Serve with additional spaghetti sauce.

Bacon Wrapped Pineapple

• 1 pound Bacon
• 1 can Chunked Pineapple (large Chunks) or I cut up a fresh pineapple
• ½ cups Brown Sugar

Preparation InstructionsSet your oven to 375F.

Cut the pound of bacon in half. Put the brown sugar in a shallow bowl. Take a half a slice of bacon and dredge it through the brown sugar. Put a chunk of pineapple on one end of the bacon slice and roll up. Secure with a toothpick.

I put a cookie cooling rack into a foil-lined jelly roll pan. Lay the bacon pineapple bundles onto the rack.

Bake for at least 25 minutes, or until the bacon looks brown and crispy. Sometimes I pop them under the broiler for the last few minutes just to get them really crisp. But watch out – the sugar will burn!

Try to wait for them to cool slighty – only because the tasty goodness will burn your lips if it’s too hot! Enjoy.

Chocolate Chip Cookies

2 cubes of butter ~softened
1 1/3 c. of sugar
1 c. of DARK brown sugar
2 eggs
1 tsp vanilla
3/4 tsp baking soda
3/4 tsp salt
3 c. flour
1 bag chocolate chips


Cream butter & sugars. Mix in eggs & vanilla. Whip. Add dry ingredients. Stir. Add chocolate chips. Bake at 350 for 9-10 minutes. Do not over bake.

Pioneer Woman's MM Sandwich

• 4 Tablespoons Butter
• 2 pounds Cube Steak (round Steak That's Been Extra Tenderized)
• Kosher Salt
• Freshly Ground Pepper
• 1 whole Large Yellow Onion, Halved And Sliced Thick
• 2 whole Green Bell Peppers, Sliced Into Rings
• 2 whole Red Bell Peppers, Sliced Into Rings
• 3 cloves Garlic, Minced
• 16 ounces, weight White Mushrooms, Sliced
• 2 Tablespoons (additional) Butter
• 1-½ cup Sherry (regular Or Cooking Sherry Is Fine)
• 4 Tablespoons Worcestershire Sauce
• 4 dashes Tabasco (more To Taste)
• 8 whole Deli Rolls (the Crustier The Better)
• 2 Tablespoons (additional) Butter
• 8 slices Cheese (Provolone, Swiss, Pepper Jack)

Preparation Instructions

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 2 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Pioneer Woman's Cinnamon Rolls

1 quart Whole Milk

1 cup Vegetable Oil

1 cup Sugar

2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

1 bag Powdered Sugar
2 teaspoons almond Flavoring
½ cups Milk
¼ cups Melted Butter
⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. I use a piece of thread to cut through the dough.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Pumpkin Pizelles

• 1 cup Granulated Sugar
• ½ cups Butter, Softened
• 2 whole Eggs
• 1 cup Canned Pumpkin
• 1 teaspoon Vanilla Extract
• 2-½ cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• ¾ teaspoons Ground Nutmeg
• ½ teaspoons Salt
• ¼ teaspoons Ground Ginger

*You will need a Pizzelle Iron*

1 Preheat the Pizzelle iron.

2 Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.

3 Sift the dry ingredients together, then fold into the sugar mix.

4 Lightly brush the Pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.

5 Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.

6 Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.

Cornflake Cookies

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 + cups corn flakes (I prefer using Western Family brand over Kellogg's because they are less delicate)

Heat sugar and corn syrup over low heat until sugar is dissolved. Take off heat and add peanut butter to pan. Pour mixture over corn flakes and stir. Add more cornflakes to desired consistency. Place balls on wax paper. Let cool.

Janalee's Glazed Eggnog Spritz

3/4 cup granulated sugar 1 cup butter softened

2 tsp vanilla

2 tsp rum extract

1 egg

2 1/4 cups all purpose flour

1 tsp nutmeg

Heat oven to 350' If using dark or nonstick cookie sheet, heat oven to 325'.

In large bowl, beat sugar and butter on medium until fluffy. Beat in vanilla, rum and egg until smooth.

Beat in flour and nutmeg.

Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough. Bake 6 - 10 minutes until edges are lightly browned.

Cool 1 minute : remove from cookie sheet to cooling rack.

RUM DRIZZLE

2 TBSP butter, melted

1 cup powdered sugar

1 tsp rum extract

1 TBSP water

1/2 tsp nutmeg

In a small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small food- storage plastic bag: cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 tsp nutmeg over cookies.

Kelly we had a hard time putting the dough through my cookie press so we ended up rolling it out.

It worked fine. I had not used a pressed before.

Janalee's Sparkling Lemon Snowflakes

3/4 cup butter, softened

3/4 cup granulated sugar

2 tsp. grated lemon peel

1 egg

2 1/4 cups all-purpose flour

1/4 tsp. salt

In large bowl, beat butter and sugar on medium until light and fluffy. Add lemon peel and egg, beat until well blended. On low speed, gradually beat in flour and salt until well blended.

Heat oven to 350' On floured surface, roll dough 1/8 inch thick. Cut with lightly floured snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart

Bake 8 - 10 min. or until cookies just begin to brown. Remove from cookie sheets to cooling racks.

Cool completely, about 10 minutes.

GLAZE

2 cups powdered sugar

2 TBSP lemon juice

2 TBSP water

1/4 cup coarse white sparkling sugar

In a small bowl, mix powdered sugar, lemon juice and water. Using small spatula spread glaze on tops of cookies, sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

Janalee's Sherry Bundt Cake

1 box yellow cake mix

1 (6oz.) box vanilla instant pudding mix

3/4 cup canola oil

3/4 cup sweet sherry

4 eggs

1/2 tsp nutmeg

1 tsp cinnamon ( I do not put the cinnamon in usually )

Mix all ingredients on medium speed for 5 minutes

Pour into well greased bundt pan and bake at 350' for 45 min.

Let cool for 15 - 20 minutes before removing from bundt pan.

Dust top with powdered sugar.

The following is also in the recipe. I use it sometimes. The cake is so moist anyway you have to be careful not to add to much or it will be too moist.

Mix 1/4 cup powdered sugar with 1/2 cup sherry. Poke holes in cake with a chopstick and drizzle while still in pan. Turn out of pan onto cooling rack and dust lightly with powdered sugar.

Pasta Fillini (Ace's recipe)

1 lb. spaghetti

4 slices bacon, pancheta, or prosciutto (diced)

¼ cup olive oil

1 clove garlic, crushed

½ cup white wine or chicken broth or pasta water

2 eggs

Romano or parmesan cheese (grated)

Chopped parsley (optional)

Cook spaghetti according to directions. Brown diced meat. Pour off fat, add olive oil, garlic, & wine or broth. When spaghetti is done, drain, and immediately add 2 eggs. Mix well. Add the sauce and sprinkle with grated cheese. Serve immediately.

Grandma Stahle's Coconut Cream Pie

5 Tablespoons Cornstarch

1 cup sugar

¼ teaspoon salt

2 ½ cups milk

¾ cup half & half

3 egg yolks

2 Tablespoons butter

1 teaspoon vanilla

3/4 c. sweetened, shredded coconut

1 cup whipping cream (for top of pie)

Bake a 9” pie shell

Mix Cornstarch, sugar, and salt in a 3 qt saucepan. Add milk and cream, and cook over medium heat until smooth and thick, stirring constantly. Beat egg yolks in separate container. Pour small amount of hot filling into beaten egg yolks to temper. Blend well. Pour back into saucepan. Cook 2 or 3 more minutes. Remove from heat and add butter, vanilla, and coconut. Pour into crust and refrigerate.

Pie crust

½ cups flour

¾ cup shortening

1 teaspoon salt

1 Tblspoon sugar

Mix the above ingredients together.

Then mix 1 beaten egg, 1 Tablespoon vinegar, and 2 ½ tablespoons water together. Add this to the flour mixture above.

Roll out into pie crust.

Bake at 350 degrees until golden.

Grandma Stahle's Stuffed Green Peppers

4 green bell peppers

1 white onion

1/2 lb. ground beef

1 loaf French bread

Butter

Salt and Pepper

Cut off tops of green peppers, clean out, and boil them (with their tops) until tender. Chop onion and sauté it in butter. Add hamburger and sauté until cooked through. Season with salt and pepper. Tear chunks from the middle of the French bread and add it to the pan. Add more butter. Saute it all together. Add a little bit of water. Scoop the mix into the peppers and put the tops of the peppers back on. Put half an inch of water in the bottom of a pan, and put all four peppers in. Bake for 40 minutes at 350 degrees.

BYU Brownies

1 C butter

1/2 C cocoa

2 Tbsp honey

4 eggs

2 C sugar

1 3/4 C flour

1/2 Tbsp baking powder

1/2 tsp salt

1 C chopped walnuts (opt.)

12 oz. chocolate icing (I used the recipe for the mint icing below but just added about 1/3 C of cocoa and left out the mint extract and green food coloring)

Mint Icing

5 Tbsp butter

dash of salt

3 Tbsp milk

1 Tbsp light corn syrup

2 1/3 C powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder and salt. Mix well. Add nuts. Pour batter into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Cool.

Prepare mint icing. Soften butter. Add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

No Bake Chocolate Peanut Butter Bars

• Vegetable oil cooking spray
• 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
• 1 1/2 cups old-fashioned oats
• 1 1/4 cups confectioners' sugar
• 1/4 teaspoon coarse salt
• 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
• 1 cup chunky peanut butter
• 3/4 cup plus 3 tablespoons smooth peanut butter
• 10 ounces semisweet chocolate, melted
• 1 1/2 ounces milk chocolate, melted

1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)

Oatmeal Cookies

1/2 c. shortening

1/2 c. margarine

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

1/2 t. almond

Mix all. Add in 1-1/2 c. flour, 1 t. baking soda, 1 t. salt and 3 c. instant oatmeal. Bake at 350 for 9-10 minutes.

Chili's Southwestern Eggrolls

1 chicken breast

1 T. veg. oil

2 T. minced red bell pepper

2 T. minced green onion

1/3 c. frozen corn

1/4 c. canned black beans, drained and rinsed

2 T. frozen spinach, thawed and drained

2 T. diced jalapenos

1/2 T. minced fresh parsley

1/2 t. cumin

1/2 t. chili powder

1/4 t. salt

dash of cayenne

3/4 c. shredded monterey jack cheese

5 (7 inch) flour tortillas

Rub breast with some oil and sprinkle with salt and pepper then grill on bbq 4-5 minutes per side. Set aside.

Preheat 1 T. oil over med-high heat. Add pepper and onion and saute for a couple of minutes. Dice chicken into small pieces and add to pan. Add rest of veggies and all spices to pan. Cook for another 4 minutes; stir well so that spinach separates into mixture. Remove from pan and add cheese. Stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave for 1 1/2 minutes. Spoon 1/5 of mixture into each tortilla. Fold in ends and roll like an eggroll. Hold together with a toothpick. Place in freezer for 1 hour.

Heat oil to 375 degrees. Deep fry each roll for 3-4 minutes on each side. Let each roll sit for 2 minutes then slice on the diagonal and serve with Avocado Ranch dipping sauce.

Avocado Ranch Dipping Sauce:

1/4 c. mashed avocado

1/4 c. mayo

1/4 c. sour cream

1 T. buttermilk

1-1/2 t. white vinegar

1/8 t. salt

1/8 t. dried parsley

1/8 t. onion powder

dash of dillweed

dash garlic powder

dash pepper

Combine all until smooth. Chill.

Coconut Orange Cupcakes

• 1 cup sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup orange juice
• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup vanilla or white chips
• 
  
• TOPPING:
• 1 cup flaked coconut
• 1/3 cup sugar
• 2 tablespoons butter, melted
• 
  
• In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown.

Beef Fajita Nachos

I would use this marinade for regular fajitas or also just on a steak by itself. It is so good.

• 1 whole Flank Steak (I didn't have flank so I used round and it worked great)
• ⅓ cups Olive Oil
• 2 whole Limes, Juiced
• 4 whole Canned Chipotle Peppers, With A Little Sauce
• 4 cloves Garlic, Peeled
• 1 whole Handful Of Cilantro
• NACHOS
• 2 whole Yellow Onion
• 2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
• Olive Oil (for Frying)
• Sturdy Tortilla Chips
• 8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
• Guacamole
• Salsa
• Sour Cream

To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.

When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.

Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.

Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute—just long enough to heat up the meat and peppers (but not cook the meat all the way through.)

Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream.

My kids loved this!