Last minute lovin'

That title got you all excited, huh? Thought you were going to get something juicy didn't you? Nope, not here. Just a last minute recipe for one of the best cakes ever that makes a great Valentine's treat for someone special! Here's how"
Strawberry Meringue Cake
1 package (18.25 oz) yellow cake mix
1 1/3 C. orange juice
4 eggs (separated)
1 1/2 tsp. grated orange peel
1/4 tsp. cream of tarter
1 C. plus 1/4 C. sugar, divided
2 C. whipping cream
2 pints fresh strawberries, divided
In mixing bowl combine dry cake mix, orange juice, egg yolks, and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9" round baking pans and set aside. in a mixing bowl, beat egg whites and cream of tarter on medium speed until foamy. Gradually beat in 1 C. sugar, 1 Tb at a time, on high until stiff, glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter. Bake at 350 degrees for 35 minutes, or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). Beat cream until stiff peaks form. Mash 1/2 C. of strawberries with remaining sugar; fold into whipped cream. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully move one cake to a serving platter, meringue side up. Carefully spread with about 2/3 of the cream mixture. Slice the remaining berries; arrange half over the cream mixture. Repeat layers. Store in the refrigerator. Serves 12-16.

I didn't get pictures until the 2nd day when we had leftovers! So it was a little sloppy by then, but just as yummy!

Recipes of the week

We made no bake cookies tonight with a recipe from my friend Katie's blog. They were so good, that I was inspired to share a few of my tried and true favorites. I dedicate my cookie recipe to her and her passion for yummy stuff.

PeAnUt BuTtEr ChOcOlAtE CoOkIeS
These cookies are a little more complicated than the nobake kind, but totally worth the effort. They are not as hard to make as they sound. They remind me of a reese's cup in cookie form with the peanut butter surprise in the middle.
1/2 C. Butter or margerine
1/2 C. sugar

1/2 C. packed brown sugar
1 C. creamy peanut butter divided
1 egg lightly beaten
1 tsp. vanilla extract
1 1/2 C. all purpose flour
1/2 C. baking cocoa
1/2 tsp. baking soda
3/4 C. confectioners sugar
In a large mixing bowl, cream butter, sugars, and 1/4 C. peanut butter. Add egg and vanilla; mix well. Combine flour, cocoa, and baking soda; add to creamed mixture and mix well. Blend confectioners sugar with remaining peanut butter until smooth. Roll into 24 balls, 1" each. Divide dough into 24 pieces; flatten each into a 3" circle. Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough may crack; reshape cookies as needed.) Place cookies with seam side down on ungreased baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake 375 degrees for 7-9 minutes or until set. Cool on wire racks. Yields 2 dozen

Lil Cheddar Meatloaves
My boys love this recipe and although I am not a big meatloaf fan usually, I enjoy this one. It's fun to have the meatloaves made in individual serving sizes and makes it easy to reheat leftovers. And cheese added to anything makes it great. This is a very quick and easy recipe.

1 egg
3/4 C. milk
1 C. (4 oz.) Shredded Cheddar Cheese
1/2 C. quick cooking oats
1/2 C. chopped onion
1 tsp. salt
1 lb. lean ground beef
2/3 C. ketchup

1/2 C. packed brown sugar

1 1/2 tsp. prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13"x9"x2" baking dish. Combine ketchup, brown sugar, and mustard.; spoon over loaves. Bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink. Yields 8 servings.