Optional Garnish: Crumbled bacon and shopped green onions
In large pot melt butter. Toss in onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then add the garlic. Sprinkle on flour and mix into the veggies. Add chicken broth, milk and potatoes. Cover the pot and bring to a boil. Lower the heat and simmer for 12 to 15 minutes or until the potatoes are tender. Add corn and stir in half and half. Add paprika. Cook another 5 minutes. Salt and pepper to taste. (NOTE: If soup is too thick, add more water) Garnish with green onions and crumbled bacon
Follow directions on cake box to prepare batter with the exception of adding 1 teaspoon of lemon extract to prepared batter. Bake two (8 or 9 inch) round cakes. Set prepared cakes aside to cool completely.
Follow directions to prepare instant lemon pudding. Set aside.
Place large mixing bowl and beaters in freezer for 30 minutes before whipping the cream. Add cream to cold bowl and beat with electric mixer on highest speed until soft peaks form. Add powdered sugar. Beat until cream holds peaks.
Using a bread knife, cut cakes in half making 4 layers instead of 2.
Place first layer on cake plate. Spread half of pudding on cake. Second layer, spread some whipped cream. Third layer, spread remaining lemon pudding. Place top layer on cake and cover top of cake with remaining whipped cream. Serve with remaining whipped cream on side…..
Preheat oven to 400 degrees. Cream butter and sugar together until well blended. Beat in eggs. Combine flour and baking soda together. Add flour mixture to cream mixture. Add ⅓ cup lemonade concentrate. Beat until well blended.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes. Cool on wire racks. Brush tops with ½ cup lemonade concentrate and sprinkle with sugar. Cool. Makes 36 cookies