Three Course Steak Dinner

Ingredients

Blooming Onions:

2 large yellow onions

3 eggs scrambled in shallow bowl

1 cup bread crumbs in shallow bowl

1 tsp each: garlic, onion powder, kosmo’s dirty bird hot seasoning (add to bread crumbs)

Sauce: 50/50 mix

Ketchup 1 Tbsp

Mayo 1 Tbsp

Sirloin Steak:

2 Sirloin Steaks

Rub of Choice

Dill Potatoes:

2-3 lbs baby red potatoes

1 large yellow onion

Lots of dill weed

1 stick of butter cubed

Red Velvet Cupcakes:

2.5 C. Flour

1.5 C. Sugar

2 Tbsp. Unsweetened Baking cocoa

1 Tbsp. Baking Powder

1 tsp. Salt

1.5 C. Vegetable oil

1 C. Buttermilk

1 tsp. Vanilla

1 (1 oz.) Bottle red food coloring

2 eggs

Frosting:

16 Oz. Cream cheese, softened

.5 C. Unsalted butter softened

4.5 C. Confectioner’s Sugar

1 Tbsp. Heavy Cream

1.5 tsp. Vanilla

Pinch of salt

Directions

Blooming Onions:

1.Cut ends off onions and peel off outer layer.

2.Set on flat end and cut top down till only an inch is still attached.

3.Dip onion in egg and thoroughly coat all edges and insides.

4.Then dip into bread crumb and seasoning mix.

5.Set on parchment paper lined pan.

6.Grill at 400 degrees in pan for 20-25 minutes.

7.Serve with sauce.

Sirloin Steak:

1.Coat steak with rub of choice.

2.Grill at 425 degrees, 4 minutes each side.

Dill Potatoes:

1.Cube potatoes put in pan.

2.Cube onions put in pan.

3.Sprinkle with dill weed.

4.Place cubed butter on top of potatoes and onions. Cover with foil.

5.Cook at 325-400 until tender.

Red Velvet Cupcakes:

1.Heat cooker to 350 degrees.

2.In a large bowl beat all ingredients with an electric mixer on low for 30 seconds.

3.Beat 2 minutes on medium speed.

4.Pour into muffin tin with paper liners.

5.Cook 25-35 minutes or until toothpick comes out clean.

6.Cool 10 minutes in pan.

7.Cool 1 hour before frosting.

Frosting:

1.Beat cream cheese with mixer on high approximately 2 minutes.

2.Add confectioners sugar, cream, vanilla, salt beat on low for 30 seconds.

3.Increase speed to high for 3 minutes till creamy.

4.Add more confectioner’s sugar if too thin, add more cream if too thick.

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