Sunset Mandarin Orange Cake

- 9x13 inch cake

Ingredients
• 1 (18.25 ounce) package Super Moist yellow cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 teaspoon orange extract
• 2 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, combine cake mix, eggs, oil. Beat until smooth. Gently stir in mandarin oranges with juice - blend well. Pour batter into prepared pan.

3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the topping: In a large bowl, beat together pineapple with juice and dry pudding mix until blended.

Let rest 5 minutes or so to thicken.
Fold in cool whip.
Spread on cake.

Cheesy Potato and Leek Gratin

Madoline slice 4 russet potatoes

2 leeks – just the white parts, quartered lengthwise, chopped, rinsed well, and sautéed in olive oil over medium/low heat with some salt until soft.

In a buttered dish, add a layer of the potatoes, overlapping, topped with some salt and pepper. On top of that, a layer of the leeks (about half). Another layer of potatoes (more salt and pepper), then the rest of the leeks, then the rest of the potatoes.

Sauce:
1 1/4 C of milk,
3/4 C of heavy cream
1/4 C of beer.
simmer and pour it slowly into the potatoes
–just enough to come up to the top layer.

On top, a nice layer of cheese. About a cup of grated cheddar and swiss.

Baked at 350 for as long as possible. hour or so
Until the cheese was about to burn. It makes an awesome crust on the top, and you want to make sure the potatoes are tender.

Grilled Flank Steak

Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Marinade:
1 shallot (minced)
6 cloves of garlic (minced)
2 TBS of fresh Rosemary (minced)
6 TBS of olive oil

Add all to blender making a paste.
Salt 2 lbs. of flank steak,
spread marinade paste evenly
Refrigerate at least 1 hour up to 24 hours.

Grilling Steak:
Remove from refrigerator and wipe off marinade.
It will burn. Not good. Sprinkle with pepper.

Sear steak on one side for 4 to 6 minutes
Turn and sear second side for 3 to 4 minutes
Remove from heat and let rest 5 minutes
Slice thin and serve ummmmmm!

The cooking instructions are for a medium to medium-rare steak.
Increase the grilling time if you prefer yours more well done.