I need recepies…..

150 g butter, softened
150 g sugar
3 eggs, beaten
150 g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk
For the frosting:

1. Preheat the oven to 180C/160C fan/gas 4.

2. Cream together the butter and sugar until light, fluffy and pale.

3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

7. Mix your chosen food colouring colours into the icing to give an even colour.

non-stick foil
4 medium potatoes, cut into 1/2-inch cubes
1 large onion, diced
2 Tablespoons olive oil
1 pound bacon, cooked and crumbled
2 teaspoons seasoned salt
1 Tablespoon chopped fresh chives
1 cup shredded Cheddar cheese
Sour cream (optional)
Steamed fresh asparagus
Fresh tomato wedges

Directions:

1. Preheat grill to medium-high or oven to 450°F. Cook bacon in skillet, drain then crumble.

2. Center potatoes and onion on large sheet of non-stick Foil with non-stick (dull) side toward food.

3. Drizzle with olive oil. Sprinkle with crumbled bacon, seasoned salt, chives and cheese.

4. Bring sides of foil up to form packet. Double fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside.

5. Grill 18 to 20 minutes in covered grill OR bake 30 to 35 minutes on a cookie sheet in oven.

6. While potatoes are cooking, prepare fresh asparagus. Lightly butter and drizzle with lemon juice.

Ingredients:

1 pound Italian Ground Sausage
16 ounces processed cheese, cubed
1 cup medium chunky salsa
1-1/2 teaspoons fennel seed, crushed
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 pounds potatoes, boiled, peeled and sliced

Directions:

1. Preheat oven to 350°F.

2. In a skillet, cook sausage until no longer pink; crumbling the sausage as it cooks. Drain and set aside.

3. Place cheese in a large microwaveable-safe bowl. Microwave on medium for 1 to 2 minutes or until melted, stirring occasionally.

4. Stir in sausage and salsa. Microwave on high for 2 minutes or until hot.

5. Add the fennel seed, garlic powder, oregano and basil. Carefully fold in potatoes.

6. Spoon mixture into a greased 13×9-inch baking dish.