Beef and cheese casserole

Can't figure out how to rotate it but my kids eat this well.

Cutlers Sugar Cookies

Its hard to drive past Cutlers and not stop and get a yummy cookie! Now you can make them at home! They are so good!! The owner of Cutlers taught a class and said the secret is using cake flour! They will work with all purpose but the texture will be different! Use cake flour- you won't regret it!

Cutler’s Famous Glazed Sugar Cookies

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour
glaze ingredients (below)
sprinkles for topping cookies
parchment paper (optional)

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
Top the cookies with glaze.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.

Cutler’s Glaze
Single recipe is fine if you are dipping the cookies. If you are pouring out of the trough, double this to insure you will have enough to pour out of pan and cover all cookies

4 cups powdered sugar
1/2 teaspoon almond emulsion* or almond extract
1/2 teaspoon meringue powder**
milk or water to thin (Curt prefers milk) about 1/2 cup
milk will make a thicker glaze, water a thinner glaze

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.

Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.

Place cookies on rack or cookie sheet until glaze sets.

Tips:

-*almond emulsion is sold at specialty cooking stores (Orson Gygi’s in Salt Lake City) or stores where cake decorating supplies are sold. You may also use almond extract.

-** Meringue powder is also sold at specialty cooking stores. Cutler’s uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze. Or you may use the same amount of cream of tartar in place of the meringue powder to create the shiny effect. I have noticed the shiniest effect seems to come when using the combo of water and meringue powder in the glaze.

-If the glaze starts to get too stiff, add a small amount of water and whisk in until desired consistency. I mixed up the glaze, then poured it into a pie plate so we could easily dip the cookies that are covered in white glaze in the photos above.

• Butter Cream Frosting:

• 1 cup butter
• 4-5 cups powdered sugar
• milk
• 1 teaspoon vanilla
• Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.

These steak fajitas were a hit at our house! Give them a try! The recipe is from Bountiful Kitchen and she said she uses her husbands elk meat in these and they turn out great and moist! 

Ingredients

• 2 teaspoons chili powder*
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican or regular oregano flakes
• 1 teaspoon cumin
• 1 1/2-2 lbs round steak or skirt steak *, sliced thin
• 1 onion, chopped or sliced
• 2-3 tablespoon olive oil
• juice of one lime
• 1 tablespoon flour
• 1/3 cup water or broth
• 1 each, red, green and orange bell pepper, seeded and sliced
• sour cream, guacamole and chopped cilantro for garnish

Instructions

1. Turn the Instant Pot to the SAUTE mode and let it heat up without the lid on while you prep the meat.
2. Combine chili powder, salt, pepper, garlic powder, onion powder, oregano and cumin in a bowl or Ziplock bag.
3. Place cut up meat into bag with seasonings, seal and give the bag a good shake. Massage the seasonings into the meat. Set aside. You can also do this up to three days ahead if you'd like and store in fridge.
4. The Instant Pot should be heated up at this point. Pour the oil into the pot and then throw the meat and chopped onion in as well and stir while browning.
5. When the meat is browned, squeeze the lime juice over the meat and add flour and continue to cook until the flour disappears. If the mixture seems a bit dry, add a little olive oil.
6. Add water or broth to the meat and onion mixture in the pot.
7. Turn the pot OFF.
8. Place the lid on the pot (make sure the seal is in place inside of the lid, and the pressure valve is turned to the sealing position (not to the venting position).
9. Lock the lid in place to CLOSE.
10. Hit the MEAT/STEW setting or manually enter 35 minutes. The pot will automatically start the cooking process when the time is selected and the lid is in the close position.
11. Let the meat cook until the timer is finished (about 45 minutes from the time it starts cooking) and then let the pressure release naturally for about 10-15 minutes.
12. When you are ready to serve the fajitas, release the remaining pressure in the pot using the pressure release valve. Turn the valve to the VENTING position. Remove the lid when pressure is released, and add the remaining sliced vegetables (peppers).
13. Close the lid again and hit the STEAM setting. I let the veggies steam for about 5 minutes or less and then place the pressure release to the VENTING position.
14. Serve fajita filling with warm tortillas, guac, and sour cream.

Notes

-This recipe may be adapted to use up to 3 lbs of meat with the same amount of spices. -The spice level in this dish is moderate. If you would like to tone down the heat, mix the spices together, and use about half of the spice mixture on the meat. You may also add double the amount of liquid to reduce spice/heat level.