best recipe in the world with us

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted

TOPPING
1 cup butter, melted
1 cup brown sugar
2 Tbsp. flour (or cup4cup if gluten free)
1 Tbsp. cinnamon

Frosting:
3 oz cream cheese
1/4 cup softened butter
1 1/2 cup powdered sugar
a few teaspoons milk

Instructions
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.
In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined. Drizzle evenly over the batter and use a knife to marble/swirl through the cake.
Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
Frosting: Beat the first 3 ingredients until creamy. Add a drop of milk at a time until still thick, yet spreadable.

You need to prepare this recipe :

First between 8 to 10 medium potatoes, peeled then cut 1/2 inch cubes

and one can cream of mushroom soup, undiluted

one1/4 cups milk

one envelope ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided 6 slices bacon, cooked & crumbled

Finally you need salt & pepper

Instructions :

First step to prepare this easy and delecious recipe is to add the potatoes to a saucepan. And after thet you need now to add water to cover. Bring to a boil; then cook between 10 to 12 mins . Next of that put drained potatoes into a greased 13x9 inch baking dish.

Second step : Now in this step you need to use a bowl, and combine together the soup, milk, salad dressing mix, 1 cup cheese, salt & finally pepper to taste; then pour over potatoes.

Step 3 : After all that you need now to sprinkle crumbled bacon & also the remaining cheese over the top. Finally bake, uncovered, 350 degrees F between 25 to 30 mins or till potatoes are tender.Serve and enjoye !!!

1 package white cake mix with pudding

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 (3 1/2-ounce) can flaked coconut

2/3 cup chopped pecans, toasted

3 T Rum (optional)

Cream Cheese Frosting (below)

Preparation

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

Ingredients

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16-ounce) package powdered sugar

2 teaspoons vanilla extract

1 cup chopped pecans, toasted

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Ingredients list for the grilled steaks

    1 porterhouse, flank, or rib-eye steak, 1-inch thick

The marinade:

5 garlic cloves, coarsely chopped

2 tablespoons Sriracha

One 1-inch piece ginger, peeled, finely grated

4 tablespoons olive oil

2 tablespoons reduced-sodium soy sauce

2 tablespoons apple cider vinegar

    Juice of 1 lime

    1 tablespoon sugar

    Thyme, to taste

The sauce for serving:

    A handful flat parsley, chopped

    Olive oil

    Salt and pepper

Directions

1. Combine the ingredients for the marinade and marinate meat for 1 hour

 minimum in the refrigerator. Drain steak from the marinade and bring at

 room temperature.

2. Heat grill to medium-high; clean and lightly oil hot grates.

Generously season steak with coarse salt and fresh cracked pepper. Grill

 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8

minutes more for medium-rare, rotating again halfway through. Let rest 8

 to 10 minutes, covered with foil.

3. Meanwhile combine olive oil, salt, pepper and chopped parsley to make

 the sauce. Slice steak into strips and drizzle with parsley sauce

before serving.

Note: You can keep the marinade and cook it for 5 to 10 minutes in a

saucepan to accompany meat

1 loaf sourdough bread (we used Pepperidge Farm loaf)

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 TB vanilla

Topping:

1/2 cup flour

1/2 cup brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup cold butter, cut into pieces

Instructions

Cut loaf into cubes and place evenly in a greased 9x13 pan.

In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

Cover your pan with Saran Wrap and refrigerate overnight.

Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.

Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.

Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.

Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

1 lb. salmon fillet
Sauce
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce

Instructions
Combine the sauce ingredients and marinate the salmon for 15-30 minutes
Arrange salmon on a foil-lined baking sheet and bake at 350 degrees F for 15-20 minutes depending on thickness, basting the salmon with the sauce halfway through
Over medium high heat, bring the sauce to a boil and simmer for 3-5 minutes until reduced
Dish and serve hot drizzled with remaining sauce
Notes
For a slightly crisp and caramelized top, sear the top of the salmon over medium high heat for 1-2 minutes before baking.