Chocolate Kahlua Cake

from "The Cake Doctor"

Cake:

Vegetable spray for misting the pan

Flour for dusting the pan

1 package (18.25 oz) plain devils' food cake mix

1 package (5.9 oz) chocolate instant pudding mix

3/4 cup Kahlua

1/2 cup water

1/2 cup vegetable oil

4 large eggs

Glaze:

1 cup confectioners' sugar, sifted

1/4 cup Kahlua

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, Kahlua, water, oil and eggs in large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly prsesed with your finger and a toothpick inserted into the center comes out clean, 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cook for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter.

4. Prepare the glaze. Place the confectioners' sugar and Kahlua in a small mixing bowl and stir until well combined. Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.

*Store this cake, covered in plastic wrap or under a cake dome, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil for up to 6 months. Thaw the cake overnight on the counter before serving.

Treasure Chest Bars

Cream together: 1/2 cup sugar, 1/2 cup brown sugar and 1/2 cup margarine or butter,
softened in large bowl.
Add two eggs, 1 tsp vanilla. Mix and set aside.
Mix 2 cups flour, 1 1/2 tsp baking powder, 1 tsp salt.
Add this to creamed mixture alternately with 3/4 cup milk.
Mix well then add: 1 cup quartered maraschino cherries,
1 cup chopped nuts (optional), 1 cup choc chips.
Pour/spread in greased 9x13 pan.
Bake at 325 degrees for 25 - 30 min.
Frost while warm:
Frosting: 1/4 cup margarine, melted golden brown,
2 cups sifted powdered sugar, 2 Tbsp milk, small amt of
maraschino cherry "juice" for color.
Cool and cut.

Steak Salad

Mom passed this recipe to me this past week ... we made it for friends who came to eat with us, DELICIOUS! Andy even loved it, I have now found how to get him to eat salad ;), put steak on it! hehe! Hey Julie may even eat this salad!!!!! Kidding Jules....

Steak: 1 3/4 lbs beef sirloin steak (Preheat grill for high heat. Lightly oil grate. Place steak on grill and cook 3 to 5 min per side or until desired doneness. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.)

As I told you, I make this salad when I have leftover grilled steak to use up.

Dressing:
1/3 cup olive oil
3 Tbsp red wine vinegar
2 Tbsp lemon juice
1 clove minced garlic
1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
3/4 cup crumbled blue cheese (I use Feta cheese)
8 cups romaine lettuce pieces
2 tomatoes, sliced
1 small green pepper, sliced
1 carrot, sliced (I don't put the carrot in...)
1/2 cup sliced red onion (white is okay too...just slice it THIN)
1/4 cup sliced pimento-stuffed olives (I don't put in as I don't like olives...:)

In a small bowl, wisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and W sauce. Mix in the cheese. Cover and place in refrig.

Arrange lettuce, tomato, pepper, onion on plates. Top with steak and drizzle with dressing. (Suggestion to serve with crusty french bread).

If you don't have time to make a home made dressing, Ken's Steak House Northern Italian Dressing is really good too. Just sprinkle the Feta on the salad if you are using the premade dressing.

Garlic and Soy Grilled Pork Chops (South Beach)

Garlic and Soy Grilled Pork Chops (South Beach)

4 boneless center-cut pork chops
1 Tbs. soy sauce
2 tsp. minced garlic
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground black pepper

Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt and pepper. Cover and refrigerate at least 2 min. or up to 2 hours.

Coat a grill rack or broiler pan rack with cooking spray. Preheat grill or broiler

Cook 10-12 min. until juices run clear.

Steak and Mushroom Kebabs (South Beach)

Steak and Mushroom Kebabs (South Beach)

1/2 c. dry red wine
1/4 c. cup extra virgin olive oil
2 Tbs. Ketchup (it calls for South Beach Ketchup, but I just use normal)
1 Tbs Vinegar
1 tsp. Worcestershire sauce
1 clove garlic
1 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
2 lbs. sirloin steak cut into 2" pieces
2 c. large mushrooms

In large bowl, combine the wine, oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, marjoram, and oregano. Add the steak and the mushrooms and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.

Coat a grill rack or broiler pan rack with cooking spray. Preheat the grill or broiler.

Drain and discard the marinade. Thread the meat and the mushrooms onto 4 skewers. Grill or broil for about 7 minutes or until the meat is no longer pink

Microwave Pea Soup

6 cups hot water (from the tap)
16 oz. package dried, split peas
1/2 lb. bacon, crumbled, or just sprinkle on some real Bacon Bits or pieces of ham
1 cup chopped celery
1/2 cup chopped onion or instant onion
1/2 cup grated (shredded) carrots
1 tsp salt
1/8 tsp thyme or basil
Combine all ingredients in a 4 qt (or larger!) casserole dish. Cover with lid.

Cook on High (Power 10) about 10 minutes. Stir.
Cook on Med. High (Power 7 or 8) for 45-50 min. Stir.
Cook 15-20 min more, stirring every 5 min until it is the consistency that you like.

Even better reheated!

Green Chili Stew

2 - 8 oz. containers of green chili
( 1 mild, 1 hot or Autumn Roast) --- adjust according to how hot you like things
1 pkg. pork stew meat
3-4 potatoes diced (optional)

Brown pork meat and add green chili right before meat is done. Add garlic powder and salt to taste. (Add potatoes if desired at this time)

Add water just about mixture, simmer for an hour and add small amounts of water as you simmer.

We eat this in tortillas ... delicious! I've also made this the night before and warmed it on low in the crockpot for about 4-5 hours (lunchtime to dinnertime) the day I wanted to eat it.

**Freezes VERY well**