On the menu tonight, we are serving: Sirloin Steak Skillet, Garlic Mashed Potatoes, and Sauted Mushrooms-Onions! These are of course copykat, which are just SO very close to the actual served! Dinner is served! :) ********     Garlic Mashed Potatoes:     2 pounds red potatoes      1/2 cup milk     1/4 cup heavy cream     3 tablespoons butter     salt and black pepper, to taste     1/4 cup garlic cloves     Sauteed Onions and Mushrooms:         1/2 pound yellow onions -- peeled, cored, and cut 1/4"        julienne strips         1/2 pound sliced mushrooms     2 tablespoons butter     Granulated garlic, to taste     salt and black pepper, to taste     Sirloin Steak Skillet:         2 3/4 pounds sirloin steak, cut 8 pieces, (about 5 1/2 oz. each)   8 slices mozzarella cheese *****************************     For the Garlic Mashed Potatoes: Place a layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400F degree preheated oven for approximately 45 minutes until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.     Wash and rinse potatoes under cold water. It's not necessary to peel potatoes, unless you desire. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut in smaller pieces. Internal temperature should be 205 degrees. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher. Keep warm.     For the Sauteed Onions And Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.     For the Sirloin Streak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate. Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed Potatoes on the side.

Just like grandma used to make!!!    For Filling:         2 small tart apples such as Granny Smith (1/2 lb), peeled,       cored, and cut into 1/2-inch pieces         1/3 cup raisins     1/3 cup coarse fresh bread crumbs     1/3 cup packed light brown sugar         1 1/2 tablespoons unsalted butter, melted   1/4 teaspoon cinnamon     For Dough:     2 cups all-purpose flour     2 teaspoons baking powder     1/2 teaspoon salt         3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling   3 tablespoons cold unsalted butter, cut into pieces   2 tablespoons cold vegetable shortening         1/2 cup whole milk plus 1/2 tablespoon for brushing     For Syrup:     1 1/2 cups unfiltered apple cider     1 cup packed light brown sugar     Make filling: Toss together all filling ingredients. Make dough: Preheat oven to 425F. Sift together flour, baking   powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.     Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).     Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.     Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved. Pour syrup around dumplings, then bake until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.