Month: June 2019

Patriotic Cupcakes with Buttercream Frosting

Patriotic Cupcakes with Buttercream Frosting

Patriotic Cupcakes with Buttercream Frosting are perfect for a 4th of July Celebration. Surprise your family with this fun recipe to make with your kids.

English Tea Bridal Shower

English Tea Bridal Shower

A few years ago, our daughters and I hosted an English Tea Bridal Shower for our youngest daughter. It was such a fun experience, we still smile and giggle about it to this day. For months, we studied traditional English Teas, decorations, and recipes and 

Steak and Shrimp Shish Kabobs

Steak and Shrimp Shish Kabobs

Make Steak and Shrimp Shish Kabobs the next time you grill this summer! 

Our daughters love shish kabobs and this recipe is a fun way to make them smile. Along with the steak and shrimp, I opted for chunks of zucchini, green peppers, onions, and mushrooms, but you could also add cherry or grape tomatoes or fresh pineapple.

The teriyaki marinade sauce is amazing and gives the meat and vegetables a wonderful flavor. When you’re marinating your meat, be sure to put the plastic bag in a large bowl to protect your refrigerator from accidental spills. Cook your steak to your desired degree of doneness, but 12-18 minutes ought to do the trick.

Serve Steak and Shrimp Shish Kabobs with your favorite summer salads like Antipasto Salad, Mixed Vegetable Salad, or Bacon Ranch Pasta Salad. 

For wine recommendations, try Columbia Crest H3 Cabernet Sauvignon.

Homemade Teriyaki Sauce

Steak and Shrimp Shish Kabobs

Here's a fun recipe to try during the summer when you grill.
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Course: Main Course
Cuisine: American
Keyword: Grilled Foods, Shrimp, Steak, Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate:: 8 hours
Total Time: 8 hours 40 minutes
Servings: 6

Ingredients  

  • 1 cup teriyaki sauce Try my Homemade Version Here
  • 20 oz pineapple slices drained, juice reserved
  • 1/2 cup brown sugar
  • 2 tablespoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound sirloin or round steak cut into 1" cubes
  • 1 pound large shrimp thawed
  • 6-8 whole button mushrooms
  • 1 large green pepper cut into 1 inch pieces
  • 1 medium onion quartered
  • 2 medium zucchini sliced
  • 1 1/2 teaspoon cornstarch

Instructions

  • In a large bowl, combine teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce, and pepper. Pour half into Ziplock bag and add beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Refrigerate remaining marinade.
  • On metal skewers, alternately thread beef, shrimp, vegetables, and pineapple. Set aside.
  • In small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until sauce is thickened.
  • Grill kabobs on hot coals for 6-8 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness. Makes 4-6 servings.
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Karen Witemeyer’s Zucchini Bread

Karen Witemeyer’s Zucchini Bread

For those who love to smile as they read, bestselling author Karen Witemeyer offers warmhearted historical romance with a flair for humor, feisty heroines, and swoon-worthy Texas heroes. Winner of the ACFW Carol Award, National Reader’s Choice Award, HOLT Medallion, Inspirational Reader’s Choice Award, and 

Potluck Enchilada Casserole

Potluck Enchilada Casserole

I’m always on the lookout for recipes to take to our church potluck dinner. This Potluck Enchilada Casserole is a great choice when you have a Mexican theme.

Key Lime Pie

Key Lime Pie

Key Lime Pie is a perfect dessert when you want something light and refreshing on a hot summer day. Sweet. Tart. Pretty. Cool. Refreshing. And it’s easy to make. Click to Tweet

Key Lime Pie is a perfect dessert when you want something light and refreshing on a hot summer day. Continue reading Key Lime Pie

Chicken Teriyaki on a Stick

Chicken Teriyaki on a Stick

Chicken Teriyaki on a Stick is a delicious recipe to make on the grill or in an oven broiler. Marinated chicken tenders, tender, saucy, and so yummy!

Frozen Strawberry Pie

Frozen Strawberry Pie

Frozen Strawberry Pie is a perfect dessert to enjoy on a hot summer evening. Lightly sweetened strawberries smothered in whipped topping and encased in a buttery graham cracker crust. Yum! When I was a girl, I remember my mom brought home a frozen pie from 

Phyllis Clark Nichols’ Coconut-Lemon Cake

Phyllis Clark Nichols’ Coconut-Lemon Cake

See the recipe below for Phyllis Clark Nichols’ Coconut-Lemon Cake

Phyllis Clark Nichols believes everyone could use a little more hope and light. Her character-driven Southern fiction explores profound human questions from within the simple lives of small town communities you just know you’ve visited before. With a love for nature, art, music, cooking, faith and ordinary people, she tells redemptive tales of loss and recovery, estrangement and connection, longing and fulfillment, often through surprisingly serendipitous events. 

Phyllis was raised in the deep shade of magnolia trees in Cairo, Georgia. Now she lives in the Texas Hill Country with her portrait-artist husband, where red birds and axis deer are her ever-ravenous neighbors. She has been an English major, seminary graduate, concert artist and co-founder of a national cable network for people with disabilities. For over a decade she has worked in the orphanages of Guatemala and currently serves on several non-profit boards where she works with others who are equally passionate about bringing hope and light to those who need it most. Learn more about Phyllis HERE.

Phyllis’ Latest Book Release: Return on the Song 

Caroline Carlyle’s hopes and dreams were crushed when her fiancé died six weeks before their wedding. For years, she wrestled with aching loss and shattered faith, struggling to find the inspiration that once came so easily. Abandoning her half-finished piano compositions, Caroline traded her ambitions for the comfort and familiarity of life as Moss Point’s piano teacher.

But Caroline’s life turns upside-down when a mysterious stranger enters her life, bringing courage and fresh purpose. Inspired by her new acquaintance, Caroline embarks on a quest to track down the beloved rare piano she played as a child. Her search leads her to Rockwater, the Kentucky estate of a wealthy gentleman, where Caroline finds her heart may be composing a surprising new song.

Ingredients Needed to Make Phyllis Clark Nichol’s Coconut-Lemon Cake

  • White Cake Mix
  • large eggs (2 of them)
  • all-purpose flour
  • water
  • sugar
  • lemons
  • butter

Ingredients for the Coconut Icing:

  • sour cream
  • sweetened coconut flakes
  • sugar
  • container of Cool Whip

Instructions for Making this Recipe

Prepare cake according to package directions. Phyllis divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.

To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.

To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.

To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.

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Coconut Lemon Cake

Phyllis Clark Nichols' Coconut-Lemon Cake

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Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Coconut, Layer Cakes, Lemon Zest
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16

Ingredients  

  • 1 box White Cake Mix

Lemon Filling:

  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • ¾ cups of water
  • 1 cup sugar
  • 3 large lemons, juiced
  • 2 tablespoons butter

Coconut Icing:

  • 8 ounces of sour cream
  • 14 oz. sweetened coconut flakes
  • 1 1/3 cups sugar
  • 8 oz. container of Cool Whip or your favorite dessert topping

Instructions

  • Prepare cake according to package directions. I divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.
  • To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.
  • To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.
  • To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.

Notes

This cake is actually better if you make it a day or two ahead. Keep this cake refrigerated, and the longer it sets the better it is. The problem is that it doesn’t seem to last very long.
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Homemade Toasted Ravioli

Homemade Toasted Ravioli

As you may know already, I enjoy making Italian food. Homemade Toasted Ravioli is a new recipe I made after tasting my first in St. Louis, Missouri at Anthoninos Taverna. Tender pasta wrapped around a filling of beef, pork, herbs, and cheese, then fried to