American

Butter & Sour Cream Cake

This is my great grandmothers recipe. Every year when a holiday would roll around all of my family would meet up at my great grandmothers house. I was always excited because I knew she would make her famous coconut cake. Finally last year when I was pregnant I was craving this and got the recipe (made it and it was as fabulous as ever) and now here it is for you. I hope this becomes a family recipe for you as well. Enjoy!

1 Box of butter cake mix
1 (12 oz) bag of coconut, shredded

1. Bake the cake as directed on box using 2 cake rounds. When finished spit each in half so that you have a total of 4 layers. You can use a cake splitter or even dental floss will work just as fine.

FROSTING:
1 (8 oz) container of cool whip
1 cup sugar
1 (8 oz) sour cream

2. In a medium bowl add whip cream, sugar and sour cream, mix well. Chill covered for 30 minutes.

3. Frost cake then sprinkle with coconut on the top and sides. Now you can not eat this cake (sorry). You MUST leave it in the fridge for 3 days before serving it or eating. TRUST ME! After 3 days this cake is superb but not a minute before will it taste as good.

Yields: 8 servings

Lemon Pepper Salmon

As you all know I am a avid salmon lover who is always on the look out for the next best recipe. Lemon compliments any seafood dish perfectly so this is a winning recipe for sure. This is great for those busy days when you do not have a lot of time as well. Pair it with rice for a nice meal.

4 salmon fillets
juice of 1 lemon
olive oil
salt and pepper to taste
3 tablespoons garlic, diced
1 tbs lemon/pepper seasoning

1. Pre-heat oven to 350F. In a small bowl add lemon juice, olive oil, salt, pepper, garlic and lemon pepper seasoning. Marinate fish in this mix for at least 30 minutes. Take enough aluminum foil (4 pieces) to be able to cover all of the fillets individually. Divide mixture into all the 4 foil packs, close and seal. Place wrapped fish in glass baking pan for about 15 minutes. Check to make sure fish is done.

Yields: 4 servings

Pepper Steak

This meat was surprisingly flavorful and moist. I had some extra steak and really wanted to try it in the crockpot for a new and unique recipe. This dish is not hot or spicy and the flavors complement one another in a perfect way. You can pair this dish up with some rice or pasta, bread and a salad.

1 pound boneless beef round steak
salt and pepper to taste
1 tablespoon oil
1 (14.5 ounce) can of stewed tomatoes, un-drained
3 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1 of each chopped: green, yellow and Orange pepper

1. Trim the fat from meat if any. Cut into four pieces, sprinkle with salt and pepper. In a large skillet brown meat on both sides in hot oil. Transfer to crock pot. In a bowl mix tomatoes, paste, seasoning and Worcestershire sauce, pour over meat in crock pot. Top with peppers. Cover and cook on low for on low for 6 hours.

Sweet-Tart Lemonade

This is the recipe I was telling you all before that goes great with tea cakes.

3 c cold water
2 c sugar syrup (see recipe below)
1 3/4 fresh lemon juice

stir together all ingredients until well blended, serve over ice.

Sugar syrup

2 c sugar
1 c water
1/4 tsp fresh lemon juice

stir together all ingredients in a saucepan. Bring to boil over med heat, stirring often. reduce heat and allow to simmer until sugar dissolves.