Cake

1. Preheat oven to 350. Grease a 9×13 baking pan

2. Mix dry ingredients together

3. Add wet ingredients one at a time, beating well after each addition. Batter will be thin and bubbly.

4. Pour batter into prepared pan. Bake for 30-40 minutes until done.

Icing

1. While cake is cooking, Boil flour and milk together until really thick. Then put in refrigerator to get cold

2. Beat butter and shortening and sugar until fluffy.

3. Add in flour mixture a little at a time and beat until fluffy – 8 to 10 minutes. Add vanilla and beat. Ice cake

1. In a large skillet, saute the mushrooms in butter until tender. Remove mushrooms with a slotted spoon and keep warm; set aside

2. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13×9 baking dish coated with non stick spray. Stir the soup, cream cheese, wine, milk and reserved mushroom into skillet; heat through. Spoon mixture over the chicken.

3. Cover and bake at 350 for 25-30 minutes or until a meat thermometer reads 170°.

4. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.

1. Preheat the oven to 475°F

2. Mix together yogurt and flour until a dough forms. Roll out dough on 12 inch pizza stone or cookie sheet.

3. Spread the ranch dressing evenly over the dough, leaving a ½-inch border around the edges. Scatter on the sliced garlic and mozzarella, then arrange the pickles on top in an even layer.
4. Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
5. Remove the pizza from the oven, then sprinkle with some dried dill. Slice and serve.

1. Combine flour and seasonings

2. Pound the flour into both sides of the steak and let stand for 1/2 hour

3. Heat butter and oil in a large skillet. Brown steak on both sides. Add garlic and cook for a minute.

4. Add soup and simmer for 1 to 2 hours until meat is tender. Cooking time will depend upon thickness and tenderness of the meat

1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.

2. Season ground beef with salt and pepper as desired and cook until browned.

3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
6. Take out the bay leaf and sprinkle with chopped parsley.

1. Shred the cheese,, measure out the sour cream and half and half. Let them all sit out at room temperature.

2. Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. While the meat cooks, peel the potatoes and cut them into chunks. Add to a stock pot and cover the potatoes with 1 inch of water. Boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with sour cream. Set aside. Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour and cook for 1 full minute to remove the raw flour taste.
5. Add the chicken broth in splashes, stirring continuously. Loosen any beef remnants from the bottom of the pot, this will add flavor.
6. Add the Worcestershire sauce and mustard powder. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches or use a large whisk.
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

1. In a shallow bowl, mix the first nine ingredients. Place flour and eggs in a separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere.

2. Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375 for 25-30 minutes or until a thermometer reads 170.

1. Preheat oven to 375

2. Place salmon on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios

3. Bake at 375 for 15-20 minutes or until fish flakes easily with a fork

4. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium high heat until tender. Add half and half and lemon peel, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

1. Grease a 10 inch cast iron or other oven proof skillet with 1 teaspoon of oil. Arrange lemon slices in a single layer in the skillet.

2. Combine 1 tsp oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken. Place over lemons.

3. In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450 for 25-30 minutes or until chicken is no longer pink and potatoes are tender.