Iced Coffee

It's beginning to warm up!  Here is a nice, cool way to prepare your coffee. 










1 1/2 c. cold water
1/3 c. ground coffee (medium-course ground is the best)

In a measuring cup, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours. 

Strain twice through a coffee filter and a fine-mesh sieve or a sieve lined with cheesecloth.

In a tall glass, mix sugar, creamer, and room temperature coffee.  (This will help sugar dissolve before chilling.)  If desired, add milk; then add ice.  Let stand for 3-5 minutes to chill completely.

Seasoned Steak and Potatoes

Who doesn't love steak and potatoes?  Here is an inexpensive twist on a famous dish! 

1 package pan steak
2.5 lbs. red potatoes
light Italian dressing
1 tsp. vinegar 
garlic salt, season salt, pepper

Wash potatoes, dice into bite size pieces.  Place in a gallon sized Ziplock bag and add 1/4 c. light Italian dressing, vinager, and sprinkle approximatly 1/2 teaspoon each of the garlic salt, season salt, and pepper.  Seal, removing air, and coat potatoes well.  Refrigerate at least 30 minutes to absorb flavor.  Meanwhile, mix some garlic salt, season salt, and pepper together to rub on the steak. 

In a frying pan, over medium heat, pan fry the potatoes until golden brown on the outside.  Place them in a 13x9" dish sprayed generously with non-stick cooking spray.  Rub steaks down on both sides with the prepared seasonings.  Sear them on each side (in the same pan you cooked the potatoes in) until brown over high heat.  (About 2 minutes on each side.)  Place them on top of the potatoes; cover with aluminum foil and bake at 375 degrees for 30 minutes.  Steak may be removed after 15 minutes if you desire a rare center.  Recover potatoes and return them to the oven to complete baking.  When the potatoes are finished baking, slice the steak into small pieces and stir into potatoes.  

Add a vegetable and you have a cheap, quick, delicious meal to enjoy with your family!

Chocolate Covered Cherry Cake

My sister-in-law passed this recipe along to me several years ago.  It has become one of my favorite cakes as I am a huge chocolate covered cherry fan!  Though this recipe was entitled "Chewy Chocolate Bars", I had to affectionately change it to "Chocolate Covered Cherry Cake".  If you are a fan, you'll understand the reason for the name change.  Enjoy!




Cake:
1 chocolate cake mix
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 eggs, beaten

Combine mix, cherry pie filling, almond extract, and eggs.  Stir by hand till well mixed.  (Careful not to mash up the cherries too much.)  Pour into a 9x13 inch pan that has been sprayed generously with non-stick cooking spray.  Bake in a preheated 350 degree oven for 25-30 minutes. 

Frosting:
1 c. sugar
1/3 c. milk
5 T. butter
1 c. semi-sweet chocolate chips

In a saucepan, combine sugar, butter, and milk.  Boil, stirring constantly for 1 minute.  Remove from heat, stir in chips till smooth.  Poke holes in the cake with a fork; pour and spread frosting over warm cake. 

Best to serve when warm. 

Tip:  This cake will tend to get soggy if not eaten right away.  I have found that refrigerating the leftover cake will slow down this process. 

Salmon Patties

This is a family favorite for sure!  We enjoy this meal served with rice and tomatoes.  Add a vegetable and you're all set! 







2 cans salmon (reserve 2 T. juice - drain)
1 cup soft bread crumbs
1/4 cup milk
2 eggs
2 T. minced parsley (or 1 T. dried parsley flakes)
1 T. lemon juice
1/4 tsp. salt, pepper, and dill weed

Once you have removed the bone from the salmon, flake it into a large mixing bowl.  Combine ingredients.  Shape into patties.  Pan-fry on both sides in a mixture of olive oil and butter until golden brown. 

Cherry Torte

This recipe came from a cookbook my husband bought me for Christmas.  The cookbook is one from a local restaurant in his hometown, Williston, Fl.  I made this cake for a church fellowship, and it was a HIT!  It did, however, collapse upon cutting.  So... you may want to do this as a trifle instead, or at least prepare yourself for the possibility of it falling.  


I had to tweak this recipe just a bit, so it is not as originally posted in the cookbook.  ENJOY!

Cake:
1 box butter cake mix
6 eggs
2/3 c. water
1 stick butter, softened
1 box instant vanilla pudding

Mix well and pour into 4 9" round cake pans sprayed generously with non-stick cooking spray.
Bake at 325 degrees for 13-15 minutes or until done to touch.  (Do not overcook.)
Cool layers completely.

Frosting:
1 box powdered sugar
1 (8 oz.) package cream cheese (Room temperature)
1 (8 oz.) container cool whip
1 tsp. vanilla

Filling:
2 cans cherry pie filling

Beat powdered sugar, and cream cheese until smooth.  Add cool whip and vanilla.  Beat until combined. 
Spread frosting over first layer and then pour on 1/4 of the pie filling. 
Continue with each layer, making sure you end with the pie filling on top. 

Meatballs

This is a family favorite passed down from my husband's mom.  I'll always cherish this recipe as it was the first meal shared between our two families.  If you love meatloaf and ketchup, this dish is one you'll really want to try!

Meatballs

4 1/2 lbs. ground beef
1 1/2 c. oatmeal
1 c. milk
1 small onion (diced)
season salt, pepper, garlic powder  (Roll desired amount into meat, and use again to sprinkle before broiling.)

Sauce: 32 oz. ketchup (fill 1/2 with water)
2 tsp. sugar
4 TBSP. vinegar

Roll ingredients into meat. Roll meat into balls about 1 1/2 in. thick. Sprinkle seasonings over meatballs.  Broil in the oven until brown on the outside, turning once. Mix sauce together in a crock pot. Place meatballs into sauce and cook on high for 4-5 hours.

Meal Suggestion:
Serve meatballs and sauce over rice
Acre peas
Biscuits

 

This is an excellent meal to prepare for a family during a time of death, sickness, or welcoming a new baby. Also a very easy covered dish!

Key Lime Cake

Cake:                                    
1 3/4 c. oil                                                           
3/4 c. orange juice
5 eggs
1 (3-oz.) pkg. lime Jello
1 box lemon flavored cake mix
1/4 c. lime juice
5-6 T. Confectioner's sugar

Combine the oil, orange juice, eggs, Jello and cake mix. Beat until smooth. Pour into three 9" cake pans, sprayed with Pam. Bake at 325 degrees for 20-25 minutes or until done. Loosen sides and cool for 10 minutes on a wire rack. Carefully take cakes from pans and place on a towel. Pierce the tops of the cakes with a fork. Combine the lime juice and Confectioner's sugar. Stir until smooth. Using a basting brush, carefully paint the tops of the cake with the lime juice mixture. Cool completely.

Frosting:
1 (8-oz.) cream cheese
1 stick butter
1 box Confectioner's sugar
1 tsp. vanilla
1 c. chopped pecans (optional)

Mix the cream cheese, powdered sugar and butter until smooth. Add vanilla and mix until creamy. Spread between layers and on the tops and sides of the cake. Sprinkle pecans on top if desired.

Hint: Our family prefers this cake chilled. So once you put the frosting on it, stick it in the fridge for a better flavor!