Instructions

1. Preheat oven to 400
2. Heat butter in a 12 inch cast iron skillet over medium heat
3. Add onion,carrots,celery and garlic and cook till carrots soften.. about 6 minutes,season with salt and pepper
4. Reduce heat and stir in flour.
5. Cook for one minute
6. Stir in heavy cream and broth.–using a whisk till combined.
7. Stir in 4 cups shredded chicken, peas and dill and bring to a boil.
8. Remove from heat.
9. Gently roll out store bought pie crust till it reaches 12 inches
10. Place dough on top of chicken mixture and brush with beaten egg.
11. Cut slits in crust and bake till brown…about 35 minutes.

Instructions

1. Combine sugar and cocoa , mix thoroughly.
2. Add all other ingredients and mix well.
3. Pour into unbaked 9 inch pie shell.
4. Bake at 325 for 45 minutes (until center doesn’t jiggle).

Instructions

1. Add dry ingredients to mug, and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well..
4. Add the chocolate chips (if using) and vanilla extract, and mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
6. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Instructions

1. Cream shortening and sugar and add eggs.
2. Add mashed bananas and nuts, buttermilk and vanilla.
3. Add flour, soda and salt gradually.
4. Bake at 350 degrees until done.

1. Mash bananas and add all ingredients and ice cake.

Instructions

1. Mix all ingredients.
2. Pour into unbaked 9 inch pie crust.
3. Bake in 350 degree oven until browned and set.

Instructions

1. Peel potatoes and cut into cubes.
2. Cook potatoes till done.
3. Mash potatoes like you would for regular mashed potatoes, with a little milk and butter.
4. Add all the other ingredients.
5. Stir until mixed well.
6. Chill for an hour before serving.

Instructions

1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat.
2. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet.
3. Bring to a boil, reduce heat and simmer for 15 minutes.
4. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes.
5. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.
6. Then, add salsa and sour cream.

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.
2. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes.
3. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds.
4. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
5. Nestle the chicken into the sauce.
6. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes.
7. Transfer the chicken to a plate; set aside to cool.
8. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible.
9. Season the sauce with salt and pepper to taste.
10. Once the chicken is cool enough to handle, shred into bite-sized pieces.
11. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
12. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
13. Spread the warm tortillas out over a clean work surface.
14. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
15. Lightly spray the tops of the enchiladas with vegetable oil spray.
16. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly.
17. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas.
18. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
19. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
20. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

Instructions

1. Bring to boil water, oil and margarine.
2. Put baking soda in buttermilk.
3. Mix dry ingredients , pour in liquid, then eggs.
4. Mix well.
5. Bake in 350 degree oven in oblong baking pan.

1. Melt margarine, add other ingredients.
2. Mix well and top cake while the cake is warm.

Instructions

1. Bring milk to a boil.
2. Beat eggs and sugar together.
3. Pour a little of the hot milk over the eggs and sugar to temper the eggs. Beat.
4. Pour remaining milk over eggs and sugar mixture . Continue to beat.
5. Add vanilla.
6. Pour into9 inch deep dish unbaked pie shell.
7. Bake 30 minutes at 300 degrees.