Lion House Chocolate Pudding Dessert

1 cup flour 1 cube butter
1 cup chopped pecans

Mix thoroughly and press into the bottom of a 9x13 pan. Bake at 300 degrees for 15 to 20 min, then cool.

8 oz. cream cheese
1 cup powdered sugar
9 oz. cool whip (1/2 of carton)

Mix well and spread on first layer.

2 small pkgs. of chocolate instant pudding
2 1/2 cups cold milk

Beat for 2 minutes then spread on second layer. Spread on remaining cool whip and refrigerate for at least an hour before serving.

Broccoli lo mien

1-2 pkgs. chow mien noodles-fresh in produce section, cooked
1 tsp sesame oil
1 Tbsp. peanut oil (or canola oil)
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
3 c. broccoli, chopped
1 1/2 c. onion, sliced thin
1-2 lbs. beef steak, cut into strips
3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. chili paste
1/2 tsp. red pepper flakes (optional)

Combine noodles and sesame oil, tossing well to coat. While noodles cook, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

White Enchilada Soup

3-4 Chicken Breasts cooked and chopped
2 cans Chicken Broth
1 cube Cream Cheese
1 16 oz jar of Mild Green Chili Verde salsa
1 Can sweet corn
1 can white beans drained and rinsed
1 can black beans drained and rinsed

Soften cream cheese. Add cream cheese to broth and warm slowly while blending. Heat mixture slowly. Add all remaining ingredients. Serve with tortilla strips, corn chips, shredded cheese, sour cream, olives, or avocado.

Tara's Homemade Vanilla Cupcakes

Home made Vanilla/or whatever flavor you make-em cupcakes
makes 24 standard cupcakes

2 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I use sea salt)
1/2 cup milk or half-n-half
1/2 cup canola or veg. oil
1 tsp vanilla extract (omit is using different flavor, if using an essential oil 2-3 drops is more than sufficient!)
1 stick unsalted butter, softened (8 tbsp. butter, REAL BUTTER, don't use margarine please, and if all you have is reg. salted butter, use it :)
1 c. sugar
3 large eggs

1. Preheat oven 350 degree Fahrenheit. Line 24 muffin cups with paper liners.

2. With an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.

3. In another bowl, mix together all dry ingredients. In liquid measuring cup mix together milk and oil.

4. Add eggs to butter and sugar one at a time, beating well after each addition. Reduce the speed to low and add all dry ingredients alternating with the milk and oil, beginning and ending with the flour mixture just until blended. If you beat the mixture too much your cupcakes will be chewy and tough.

5. Spoon half the batter into a gallon size Ziploc bag. Snip 1/4 inch off one bottom corner of the bag and fill the liners about 2/3 full. Repeat with rest of the batter. Bake until golden and a toothpick inserted into center comes out clean, 12-20 minutes, depending on your oven. Remove cupcakes from baking pan immediately so they stop cooking. Place on wire rack and allow to cool completely.

Homemade Buttercream Frosting
2/3 c. butter, softened
4 c. powdered sugar
1 tsp. vanilla, or preferred flavoring
2-4 tbsp. milk, or half-n-half
coloring (optional)

(if you have problems with dairy this recipe also works well with Earth Balance butter and rice milk)

1. Beat butter until light and fluffy. Gradually add powdered sugar, beating well.

2. Beat in vanilla or flavoring, and coloring if desired, and enough milk for desired consistency. If using to decorate, leave stiff. If you add in too much milk, don't be afraid to add in more powdered sugar to thicken it up again.