Coffee And Walnut Cupcakes

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 150 g self-raising flour
• 60 g walnuts
• 150 g butter, softened
• 150 g light brown sugar
• 3 medium eggs
• 2 tablespoons instant coffee granules
• 1 tablespoon boiling water
• 1 tablespoon instant coffee granules
• 1 tablespoon boiling water
• 90 g butter, softened
• 175 (6 ounce) confectioners' sugar
• 12 walnut halves

Recipe

• 1 preheat oven to 190°c/375°f (gas 5).
• 2 line a 12-hole muffin tin with paper cases.
• 3 to make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
• 4 beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. beat the mixture until smooth.
• 5 divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. remove the cakes from the oven and transfer them to a wire rack to cool.
• 6 to make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. dust with a little confectioner's sugar before serving.

Dad's Pistachio Pudding

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (3 1/2 ounce) package jell-o instant pistachio pudding mix
• 1 (11 ounce) can pineapple tidbits (not drained)
• 1 cup mini marshmallows
• 1 (8 ounce) carton small curd cottage cheese
• 1 (8 ounce) carton cool whip

Recipe

• 1 mix all ingredients in the order given, and refrigerate 3-4 hours or overnight.
• 2 stir and fluff when done, and serve chilled.
• 3 yum! :).

Caballero Cookies

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• 6 tablespoons unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon espresso powder or 1 teaspoon finely ground coffee beans
• 1/4 teaspoon kosher salt
• 1 pinch cayenne pepper
• 1/2 cup rolled oats (not instant)
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chocolate chips
• 1/2 cup roasted pecan, chopped

Recipe

• 1 preheat oven to 350 degrees f. lightly grease two baking sheets, or line them with parchment paper.
• 2 cream together the butter, granulated sugar, and brown sugar until smooth. add the egg and vanilla and beat until creamy.
• 3 whisk together the flour, baking powder, soda, cinnamon, ground coffee, salt and cayenne. add the dry mixture to the liquid mixture. stir until well combined. stir in the oats, both chocolates, and the pecans.
• 4 working in batches, form the dough into walnut-size balls (if the dough is too soft, you can place it in the refrigerator for 10 minutes), then place the dough balls 2 inches apart on the prepared baking sheets. bake, one sheet at a time, for 11 - 14 minutes, or until flattened, lightly browned and set. cool on the sheet for 5 minutes; then transfer to a wire rack to continue cooling. repeat for the remaining cookie dough.

Christina's Strawberry Trifle

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (18 ounce) package cake mix
• 6 ounces fresh strawberries (sliced and sweetened if desired)
• 1 (5 ounce) box instant vanilla pudding or 1 (5 ounce) box lemon pudding mix
• 6 peaches or 6 apricots, sliced
• 1 (16 ounce) container cool whip
• 1/4 cup slivered almonds

Recipe

• 1 bake cake in a 13x9 2 inch pan as directed on the package and allow to cool.
• 2 cut the cake crosswise in half. freeze half for another time, unless doubling the recipe.
• 3 cut the remaining half cake into 8 sections. split each section horizontally.
• 4 arrange half of the cake sections in a 2 quart glass serving bowl. set aside a few berries for decoration and layer half of the remaining strawberries over the cake and pour one cup of pudding over the berries, cover with a cup of cool whip. repeat this layer of cake, berries,pudding and cool whip.
• 5 finish the top by pouring a ring of pudding around the rim of the bowl. decorate by alternating apricot or peach halves and whole strawberries.
• 6 pour cool whip topping in the centre space and sprinkle slivered almonds. chill before serving.

Coffee Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 (18 ounce) package yellow cake mix
• 1 ounce sugar-free instant vanilla pudding mix
• 1/2 cup canola oil
• 1 cup reduced-fat sour cream
• 4 eggs
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 teaspoon flour
• 2 teaspoons cinnamon
• 1 cup pecans

Recipe

• 1 combine the first 6 ingredients.
• 2 comine the remaining ingredients in a seperate dish.
• 3 layer the two.
• 4 bake at 350 for 50 to 55 minutes.

Elyse's Chocolate Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup cocoa
• 3 cups flour
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 cups sugar
• 2 cups coffee (2 tspn. instant coffee plus 2 cups boiling water mixed)
• 1 cup oil
• 4 eggs
• 2 teaspoons vanilla

Recipe

• 1 place all dry ingredients in the mixer.
• 2 turn mixer on low and slowly add the wet ingredients 1 at a time.
• 3 pour into 2 greased round pans or 2 square pans.
• 4 bake 350 for 45minutes-1 hour.
• 5 freezes well.
• 6 hint: line the pans with baking paper for easy clean up.

Annie's Irish Cream

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1 3/4 cups jamison irish whiskey
• 1 (14 ounce) can eagle brand condensed milk
• 1 cup cream, whole or 1 cup half-and-half
• 4 eggs or 1 cup egg substitute
• 2 tablespoons chocolate syrup
• 2 teaspoons instant coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• 1 blend until smooth.
• 2 store in refrigerator up to 1 month.

Bean Butt Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 chicken, about 4 pounds, washed and dried
• 2 tablespoons chili powder
• 1 teaspoon chili powder
• 1 pinch salt and pepper (to taste)
• 1 tablespoon canola oil
• 1 (16 ounce) can baked beans

Recipe

• 1 preparation time: approximately 15 minutes.
• 2 cook time: approximately 90 minutes.
• 3 preparation:.
• 4 preheat the grill to medium (about 350°f) over indirect heat. if you have a 3 or 4 burner grill the middle burners should be off. if you have a 2 burner grill, one side should be off. if you are using charcoal, preheat a split bed of charcoal (about 24 pieces per side) to a medium thick ash. place a drip pan between the mounds of charcoal.
• 5 rub the chicken inside and out with 2 tablespoons chili powder, and salt and pepper, and rub the outside of the chicken with 2 teaspoons oil. remove the label from the unopened can; wash the can. open the can of beans. stir the remaining 1 teaspoon chili powder into the beans. coat the outside of the can with oil. put the can on a plate or sturdy sheet pan.
• 6 lower the chicken onto the can, inserting the can into the internal cavity of the bird. position the chicken so that the front legs and the can form a tripod holding the chicken upright. put the chicken and can on the grill away from the heat, cover the grill (without touching the chicken to the grill top) and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°f, about 1 1/2 hours. if your grill has an external temperature gauge, it should stay around 350°f if you are using charcoal, you will probably have to replenish the coals after the first hour.
• 7 once cooked, transfer the chicken, still on the can to a plate or tray. holding the can with tongs and gripping the chicken with a clean towel, twist and lift chicken off the can. transfer to a carving board. rest for 8 to 10 minutes; carve and serve some of the chicken with some of the beans.
• 8 servings: 8.
• 9 nutritional information per serving: (with skin removed from chicken): calories 470; total fat 18g; saturated fat 4.5g; cholesterol 170mg; sodium 400mg; total carbohydrate 13g; fiber 4g; protein 60g; vitamin a 20%dv; vitamin c 2%dv*; calcium 6%dv; iron 20%dv
• 10 *daily value
• 11 **recipe adapted by the canned food alliance
• 12 ***from mastering the grill, written by andrew schloss and david joachim. published by chronicle books 2007.

Coffee Bavarian Cream

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup water
• 1/4 ounce unflavored gelatin, plus
• 1 teaspoon unflavored gelatin (1 envelope plus 1 tsp.)
• 1 1/2 cups whole milk
• 1 tablespoon instant coffee granules
• 5 large egg yolks
• 7 tablespoons sugar
• 1 cup heavy cream

Recipe

• 1 pour the water into a small bowl and sprinkle the gelatin over it. let stand until ready for use.
• 2 pour the milk into a small saucepan and whisk in the coffee granules. place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
• 3 put the egg yolks into a bowl and whisk just to blend them. add the sugar and continue to whisk.
• 4 gradually whisk the hot milk into the egg yolks. note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. pour the mixture back into the saucepan and place over medium low heat.
• 5 cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°f on an instant-read thermometer. if you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. it should leave a clear trail.
• 6 remove from heat and whisk in the gelatin until it is completely dissolved.
• 7 pour the mixture into a large bowl and allow to cool to room temperature.
• 8 place the bowl in the refrigerator and stir about every 5 minutes. after 20 minutes remove the mixture.
• 9 whip the cream until soft peaks form. gently fold the cream into the custard.
• 10 lightly oil a 4-5 cup mold. pour the custard into the mold and refrigerate, until set, at least every 2 hours.

Bountiful Hot Fudge Sundae Pie

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup finely ground toasted almonds or 1/4 cup walnuts or 1/4 cup pecans
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon instant coffee powder
• 1 cup whipping cream
• 1/4 cup unsalted butter (1/2 stick)
• 1 quart rich vanilla ice cream, softened
• 1 quart rich chocolate ice cream, softened
• 1/2 cup whipping cream, whipped
• coarsely chopped toasted nuts (garnish)
• maraschino cherry, with stems rinsed and drained (garnish)

Recipe

• 1 for crust.
• 2 combine crumbs,nuts and sugar in small bowl and mix well.
• 3 pour melted butter over mixture and toss lightly until well blended.
• 4 press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• 5 cover with plastic wrap and chill 30 minutes.
• 6 for sauce.
• 7 combine sugar,cocoa,and instant coffee in medium saucepan.
• 8 add 1/2 cup whipping cream and blend to smooth paste.
• 9 add remaining cream, blending well.
• 10 cook over medium heat, stirring constantly, until sugar is completely disolved.
• 11 add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• 12 (can be prepared ahead, covered and refrigerated. reheat before using.).
• 13 for filling.
• 14 spread half of softened vanilla ice cream evenly over crust and freeze.
• 15 drizzle half of hot fudge over top (fudge will solidify).
• 16 spread remaining vanilla ice cream over fudge;return to freezer to firm.
• 17 scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• 18 (can be prepared ahead to this point and frozen for several days, well wrapped. reheat fudge sauce and whip cream before proceeding.).
• 19 drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.

Em And Mommy's Need It Fast Smoothie

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1 cup skim milk
• 1/2 ounce fat-free sugar-free instant vanilla pudding mix (1/2 a small box)
• 2/3 cup frozen blackberrie
• 6 frozen strawberries

Recipe

• 1 put the milk into the blender.
• 2 add the pudding mix.
• 3 add the frozen fruit and blend.
• 4 serve immediately.

Boulou ( Sweet French Tunisian Rolls)

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• 2 1/2 teaspoons active dry yeast (or 1 teaspoon instant yeast)
• 1 cup sugar, divided
• 1 teaspoon sugar, divided
• 1 cup warm water, divided
• 2 large eggs, divided
• 1 egg yolk
• 1/3 cup oil
• 1 1/2 tablespoons rose water (or orange flower water)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 1/4 cups unbleached flour, divided (22.3 ounces)
• 1 cup sugar
• 1 tablespoon fennel seed
• 4 tablespoons sesame seeds, divided
• 3/4-1 cup golden raisin
• 1 orange, grated rind of
• 1 tablespoon honey
• 1 1/2 teaspoons nigella seeds or 1 1/2 teaspoons black sesame seeds

Recipe

• 1 in a small bowl, stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. set aside until the yeast begins to foam, 5 to 10 minutes.
• 2 in a medium bowl, whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
• 3 in the bowl of a stand electric mixer fitted with a dough hook, place 41/2 cups (19.1 ounces) flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel. mix briefly to combine. make a well in the middle and add the yeast and egg mixtures. mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. stop occasionally to scrape the sides of the bowl with a rubber spatula. the dough should still be slightly sticky. (the dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.).
• 4 transfer the dough to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
• 5 while the dough is rising, heat the oven to 350 degrees. line a baking sheet with a silpat or parchment paper. punch down the dough and set aside for 5 minutes to rest. divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals about 3 inches long. place the ovals onto the lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2).
• 6 in a small bowl, whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. sprinkle over the remaining sesame seeds and nigella (or black sesame seeds). cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.

Elyce's Light N Fluffy Chocolate Pudding Pie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 low fat graham cracker pie crust
• 1 (8 ounce) box sugar-free instant chocolate pudding mix
• 1 cup sugar-free cool whip
• 2 cups skim milk
• 1/3 cup fresh strawberries

Recipe

• 1 beat milk and pudding mix with a wire whisk for 2 minutes.
• 2 refrigerate for 2 hours.
• 3 mix in 1/2 cup of the cool whip and mix with spoon for one minute or until you cannot see anymore and the chocolate has turned a lighter brown.
• 4 pour the mixture into the pie crust.
• 5 top off with dollops of cool whip and sliced strawberries.
• 6 keep refrigerated.

Coffee Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 40 -60 marie biscuits
• 1 teaspoon instant coffee
• 2 tablespoons water
• 2 tablespoons sugar
• 3/4 cup evaporated milk
• 2 (2 5/8 ounce) envelopes dream whip
• 1 cup milk (chilled)
• 3/4 cup single cream (chilled)
• 1 teaspoon vanilla
• 1 cup water
• 1 teaspoon instant coffee
• nut crunch topping
• 3/4 cup almonds
• 1 cup sugar

Recipe

• 1 make dream whip mix as directed on the box with one cup of chilled milk.and put it in the fridge to chill.
• 2 mix 1 teaspoon instant coffee with 2 tab spoon sugar and 2 tab spoon hot water.
• 3 now put this coffee mixture into dream whipped cream, single cream, evaporated milk and vanilla, and mix all togather with whisk.put it back in the fridge to chill.
• 4 in one wide mouth cup or bowl, put 1 cup of water with one teaspoon of instant coffee and mix it very well.(later we will dip biscuits in it).
• 5 take 8x11 or 9x13 deep serving dish .now start assembling the coffee cake.
• 6 dip the biscuit in coffee mixture we had made in wide mouth cup and arrange it in serving dish one by one it’s the first layer of biscuits. (you have to be quick. just dip and arrange in the dish. don’t dip biscuit for a long time in the coffee mixture.)
• 7 after biscuits layer put some dream whip cream mixture on to biscuits to cover them and level the cream mixture with spatula. it’s the 2nd layer, now 3rd layer again with biscuits (dipped in coffee mixture) then 4th layer with cream mixture. so in same manner finish biscuits and cream mixture, the last layer should be the cream mixture(on the top). put the dish in the fridge, for 2 to 3 hours.
• 8 now make almond crunch for topping. in a pan melt sugar on slow flame. when it starts melting and turning brown add almonds. when it turns like honey brown, remove at once from heat and pour it in buttered dish or pan.(be careful its very hot)
• 9 grind or crush the crunch when its cold. and sprinkle it on the coffee cake.you can decorate it with fresh whipping cream as you like.

Coffee Bombe (polish Bombe-plombière Kawowa)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 8 egg yolks
• 1 1/4 cups sugar
• 2 cups heavy cream
• 1/2 cup very strong coffee
• 1/4 cup powdered instant coffee (or more if desired)

Recipe

• 1 cream egg yolks with 1 cup sugar until very light and smooth and creamy.
• 2 in a large bowl, whip cream with remaining 1/4 cup sugar until soft peaks form.
• 3 place the bowl in ice.
• 4 slowly add the coffee and powdered coffee to the cream, beating constantly.
• 5 slowly add the egg yolk mixture to the cream mixture, beating constantly.
• 6 when all of the ingredients have been thoroughly blended and mixture is stiff, pour into mold (filling only 3/4 full to allow for expansion).
• 7 cover with wax paper, adjust the lid so it fits tightly, and either grease the edges or seal with adhesive tape to prevent salt from penetrating the seal.
• 8 place in a bucket packed with ice and rock salt (1 part salt to every 4 parts ice; ice should be cracked fine) and allow 3-4 hours for freezing.
• 9 when bombe is done, remove mold and wipe carefully before opening to avoid getting salt inside.
• 10 store leftovers in freezer.

Grab Another Slice Chocolate Pie

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 3 tablespoons peanut butter
• 2 tablespoons honey
• 2 cups toasted rice cereal
• 2 cups milk (skim or low fat)
• 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix

Recipe

• 1 coat a pie plate with nonstick spray.
• 2 in a saucepan, warm the peanut butter and honey over low heat until the peanut butter has melted.
• 3 remove the pan from the heat and stir in the cereal.
• 4 press the cereal mixture into the bottom and up the side of the pie plate.
• 5 freeze for 1 hour.
• 6 prepare the instant pudding according to the package directions.
• 7 immediately pour the pudding into the prepared piecrust.
• 8 refrigerate for at least 1 hour before serving.

Coffee Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 (18 1/4 ounce) box moist yellow cake mix
• 4 large eggs
• 1 (3 1/2 ounce) box instant butterscotch pudding mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 cup vegetable oil
• 1 cup water
• 2 cups chopped pecans
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/4 cup sugar

Recipe

• 1 grease a 9 x 13 pan and preheat oven to 350°.
• 2 in a large bowl mix cake mix, eggs, instant butterscotch pudding, instant vanilla pudding, vegetable oil and water.
• 3 in a separate bowl mix chopped pecans, brown sugar, cinnamon and sugar.
• 4 pour half of the cake batter into the pan then sprinkle half of nut mixture on top of that.
• 5 then pour the next half of cake batter into pan.
• 6 then sprinkle the rest of the nut mixture on top.
• 7 place in the oven and bake for 40-60 minutes depending on your oven.

Annie's Apple Crisp

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 10 cups sliced apples (i use granny smith)
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup quick-cooking oats (not instant)
• 1 cup brown sugar, lightly packed
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter, melted

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large bowl combine apples, sugar, flour, cinnamon, and vanilla.
• 3 stir gently and place in a 9x13 inch pan.
• 4 in medium bowl mix oats, flour, brown sugar, baking soda, baking powder, and salt.
• 5 mix melted butter in using a fork until crumbly.
• 6 sprinkle over apple mixture and bake for about 45 minutes or until apples are fork tender.

Coffee Blond Brownies

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 2 1/4 cups dark brown sugar
• 3/4 cup unsalted butter
• 2 tablespoons instant coffee powder
• 1 tablespoon hot water
• 2 eggs
• 2 tablespoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 1 cup semi-sweet chocolate chips

Recipe

• 1 heat butter and sugar over medium heat until butter melts.
• 2 dissolve coffee in hot water.
• 3 stir coffee mixture into butter mixture.
• 4 let cool.
• 5 beat in eggs and vanilla with mixer.
• 6 mix together flour, baking powder, and salt.
• 7 stir flour mixture into butter mixture.
• 8 stir in nuts and chocolate chips.
• 9 spread into buttered 9x13 pan.
• 10 bake at 350°f until lightly browned. 25-30 minutes. do not overbake.
• 11 cool and cut into squares.

Coffee Cake With Caramel Frosting

Total Time: 53 mins Preparation Time: 15 mins Cook Time: 38 mins

Ingredients

• Servings: 15
• 1/4 cup instant coffee granules
• 1/4 cup boiling water
• 1 (18 ounce) box cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (1 lb) container vanilla frosting
• 1/4 cup caramel topping
• 2 (1 1/2 ounce) bars chocolate-covered english toffee bars, coarsely chopped

Recipe

• 1 heat oven to 350 f (or 325 f if using dark or nonstick pan). grease bottom only of 13x9 inch pan with shortening or cooking spray.
• 2 in small cup, dissolve coffee granules in boiling water.
• 3 in large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. beat on medium speed 2 minutes, scraping bowl occasionally. pour into pan.
• 4 bake 28 to 33 minutes or until toothpick inserted in center comes out clean. cool completely, about 1 hour.
• 5 in medium bowl,mix frosting and caramel topping. frost cake with frosting mixture. sprinkle with toffee candy. store loosely covered at room temperature.

Chocolate Amaretti Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 tablespoon shortening
• 3 tablespoons cold water
• 1 1/2 cups slivered almonds, finely chopped
• 1 1/4 cups sugar
• 3/4 cup crushed amaretti cookie
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 1/3 cup unsalted butter, softened
• 2 eggs
• 2 tablespoons instant coffee
• 1/2 teaspoon almond extract
• 1/2 teaspoon baking powder
• whipped cream

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a medium bowl, combine flour and 1/8 teaspoon salt.
• 3 cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal.
• 4 add water; mix until dough forms a ball.
• 5 roll out dough on lightly floured surface into a 14-inch circle.
• 6 line a 9-inch pie pan with dough; crimp edges and set aside.
• 7 in a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk, butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt.
• 8 mix well and pour into pie shell.
• 9 bake 35 to 40 minutes, or until set.
• 10 cool.
• 11 serve with whipped cream.

Coffee Biscuits

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 115 g butter
• 115 g sugar
• 115 g flour
• 1 teaspoon vanilla essence
• 1 teaspoon instant coffee powder
• 1 teaspoon baking powder
• chocolate, buttons for decoration

Recipe

• 1 cream butter and sugar.
• 2 add sifted dry ingredients.
• 3 roll into balls and place on a greased oven tray and flatten.
• 4 place a chocolate button in the centre of each biscuit.
• 5 bake for 15 - 20 minutes at 175ºc.

Double Chocolate Almond Torte

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1/3 cup water
• 1/2 cup sugar
• 1/2 cup unsalted butter, cubed
• 1 (12 ounce) bag bittersweet chocolate chips
• 1 teaspoon instant espresso powder
• 1/4 teaspoon table salt
• 1/3 cup almond liqueur or 1/3 cup cold brewed coffee
• 2 teaspoons almond extract
• 6 eggs
• 1/2 cup heavy cream
• 3/4 cup bittersweet chocolate chips, 4 oz
• toasted sliced almonds
• fresh strawberries

Recipe

• 1 preheat oven to 325. coat a 9 x 2 inch round cake pan with cooking spray. line with parchment paper cut to fit into bottom of pan; coat with nonstick spray.
• 2 bring water and sugar for the torte to a boil in a pan to dissolve sugar; remove from heat. add butter, 1 bag of chocolate chips, espresso powder, and salt. let sit 2 minutes, then stir until smooth. whisk in liqueur and almond extract.
• 3 whisk eggs until whites and yolks are mixed, then whisk into chocolate mixture.
• 4 pour batter into prepared cake pan,and place cake pan inside a roasting pan. add warm water to roasting pan halfway up the outside of the cake pan. bake torte until puffed and soft to the touch, 40 to 45 minutes. remove roasting pan from oven, then remove the cake pan to a cooling rack. let cool 1 hour.
• 5 run a paring knife around inside of the cake pan; invert onto a platter. peel off parchment; cool completely or chill until ready to serve. bring to room temperature before serving.
• 6 before serving, heat cream for the ganache in a microwave safe measuring cup in a microwave on high until boiling, 1 to 2 minutes. add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth. cool ganache 2 to 3 minutes, then spread over top and down the sides of torte. sprinkle top with almonds. dip a knife into hot water and wipe dry for each slice. serve cake with strawberries.
• 7 chill any leftover cake.

Coffee Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• 1/4 cup skim milk
• 1/4 cup butter or 1/4 cup margarine
• 1 teaspoon salt
• 1 1/2 teaspoons sacaryl dry sweetener (or 12 tabs, crushed)
• 2 (1/4 ounce) packages instant yeast
• 1/2 cup lukewarm water
• 2 large eggs, beaten
• 3 cups sifted flour
• 1/3 cup walnuts, chopped
• cinnamon

Recipe

• 1 scald milk, add butter, salt and sweetener.
• 2 stir until butter is melted and cool to lukewarm.
• 3 dissolve yeast in warm water and add to milk mixture.
• 4 add eggs and flour and mix well.
• 5 pour into a greased 9x9-inch pan.
• 6 cover and let rise in a warm place until doubled.
• 7 scatter the nuts over the top and dust with cinnamon.
• 8 bake in preheated 400°f oven.

A-b-c Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 1/2 large bananas (frozen)
• 1/2 cup blueberries (frozen)
• 1/2 cup natural unsweetened pineapple juice
• 1/4 cup natural unsweetened applesauce
• 3/4 cup almond milk (plain unsweetened almond coconut milk preferred)
• 1 -2 teaspoon instant decaffeinated coffee (fine ground)
• 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
• 1 teaspoon psyllium (husk powder)
• 1 teaspoon flax seed (ground, powder)
• 1 -2 teaspoon stevia (1-2 packets according to your taste)
• 1 dash lime juice (optional)
• 1 teaspoon agave nectar (light agave preferred) (optional)

Recipe

• 1 freeze banana and blueberries ahead of time overnight or until frozen solid.
• 2 blend frozen banana with 3/4 cup of unsweetened almond coconut milk in blender and blend until smooth.
• 3 add ½ cup of pineapple juice, 1-2 teaspoons of instant coffee (depending on your taste) and mix together in blender.
• 4 next, add frozen blueberries, applesauce, pumpkin pie spice (or cinnamon), flax seed powder, psyllium husk power, and stevia into blender and blend until smooth. (add optional ingredients at this time, if desired).
• 5 pour into your favorite glasses and serve immediately.

Garlic-herb Buttermilk Dressing

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup fat-free buttermilk
• 1/4 cup instant nonfat dry milk powder
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons wine vinegar
• 1 small garlic clove, crushed
• 2 teaspoons italian seasoning
• 1/2 teaspoon salt
• 1 dash ground red pepper

Recipe

• 1 wisk together all ingredients and thoroughly chill.
• 2 i like to use powdered garlic instead of a crushed clove for consistency. passive time listed is chilling time.

A Milk-salt-herb Bath Gift To My Mom From Me

Total Time: 20 mins Preparation Time: 10 mins

Ingredients

• 1 cup powdered milk
• 1/2 cup salt (epsom/table/sea salt)
• 2 tablespoons instant quick-cooking oats
• 1/2 cup dried thyme leaves
• 3 drops of grapefruit essential oils
• 4 drops of orange essential oils
• 5 drops of peppermint essential oils
• hot water, as required

Recipe

• 1 fill hot water in a basin as much as you require to soak up your feet in.
• 2 add all the ingredients in the order mentioned.
• 3 mix well.
• 4 give your mom her favourite magazine/book/poem to read, give her a glass of her favourite juice/milkshake/tea/coffee/lemonp8 or if she likes music like my mom does, then turn on the tape for her to listen to some nice music, while she soaks her feet in this bath.
• 5 let her enjoy and know your being blessed for your love.
• 6 pat dry.
• 7 pamper her some more with some chocolate mint body smoother (recipe number 54321) or some coconut body butter for dry skin (recipe number 69001) depending on the type of skin she has (normal/dry) by applying this for her on the soles of her feet with your palms.
• 8 mom, baby loves you!
• 9 enjoy!

Coffee Angel Food Cake

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 2 -3 teaspoons hot water
• 1 tablespoon instant coffee or 1 tablespoon espresso
• 1 1/8 cups sifted cake flour
• 1 teaspoon pure vanilla extract
• 1/4 cup espresso
• 8 ounces confectioners' sugar, sifted

Recipe

• 1 serving suggestion: vanilla frozen yogurt
• 2 make the cake: preheat the oven to 375 degrees f.
• 3 in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. add the cream of tartar and salt and continue whipping until soft peaks form. with the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• 4 in a small bowl, stir together the hot water and instant coffee to make coffee extract.
• 5 using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• 6 fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
• 7 spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. bake until light golden brown, about 30 to 35 minutes.
• 8 cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. the outside crumb of the cake will remain in the pan; exposing the cake underneath.
• 9 make the glaze: stir the ingredients together until smooth. add more liquid if too thick or more sugar if too thin. pour glaze over the top of the cake, letting it drip down naturally. let glaze set until hard, at least 30 minutes before serving. serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

Dad's Saucy Meat Loaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 lbs ground chuck
• 1 cup old fashioned oats
• 1/2 cup milk
• 8 tablespoons bennets chili sauce (you can use kraft but it's not as good)
• 1/4 cup chopped onion 1 egg, beaten
• 1 tablespoon lea & perrin worcestershire sauce
• 1/2 teaspoon chili powder
• 1 tablespoon packed brown sugar

Recipe

• 1 preheat oven to 350 deg.
• 2 combine grnd chuck, oats, milk, 2 tbs chili sauce(save back 6 tbs for sauce) onion, egg, lea & perrins, and chili powder.
• 3 form into loaf shape and bake 1hr.
• 4 combine remaining chili sauce w/brown sugar. spread over meatloaf.
• 5 bake additional 15 minute or until thermometer reads 165 deg.
• 6 let stand 10 min and slice.
• 7 if desired, serve with yukon gold homemade ( no instant) mashed potatoes and corn.

Christine's Quick Rum Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup pecans, chopped
• 1 (18 1/2 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package french vanilla instant pudding
• 1/2 cup water
• 1/2 cup crisco cooking oil
• 1/2 cup dry light rum
• 4 large eggs
• 1/2 cup unsalted butter (1 stick)
• 1 cup granulated sugar
• 1/4 cup water
• 2 ounces dry light rum

Recipe

• 1 sprinkle nuts on the bottom of a greased bundt pan.
• 2 mix together cake mix, pudding mix, water, oil, and rum.
• 3 beat in eggs one at a time.
• 4 pour batter into pan and bake 1 hour at 325 f (preheated).
• 5 let cool.
• 6 for the sauce, boil butter, sugar, water,and rum together in a saucepan.
• 7 pour over the cake while still in the pan.
• 8 this will soak into the cake.
• 9 let cake cool completely before removing from pan.

Egyptian Seasoned Countryside Bread (koras)

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• 1 kg all-purpose flour
• 1 cup ghee or 1 cup butter
• 1/2 cup cream
• 1 pinch salt
• 1/2 teaspoon vanilla
• 2 tablespoons instant yeast
• 3 -4 tablespoons sugar
• 1/2 liter sour milk or 1/2 liter yogurt
• 1 tablespoon anise
• 1 tablespoon fennel seed
• 1 tablespoon sesame seeds

Recipe

• 1 if you like you can toast the sesame seeds and the anise and fennel first to intensify their taste.
• 2 put the flour in a big bowl + salt +sugar +all the seeds +vanilla +yeast.
• 3 mix lightly.
• 4 put your ghee or butter on heat till it bubbles lightly, let cool a little bit then add to the flour, mix well, then add the cream and the yogurt, knead well till you have a soft manageable dough, a little bit sticky.
• 5 let it rise covered in a warm dark place for 1/2 hour.
• 6 then cut it into large egg sized balls.
• 7 let rise again for 2 hour.
• 8 press each ball into a disc the size you prefer, and put in your trays, don’t use the rolling pin in this step pressing the balls by hands gives much better results.
• 9 you don’t need to brush the trays with anything.
• 10 leave to rise one last time 30-60min.
• 11 then turn on the oven on medium heat, with a knife draw parallel lines on each disc, brush lightly with (egg + milk + vanilla) mix, and put the trays in the preheated moderate oven, it will take 10-15 min, don’t leave it for so long so it won't get dry, once the bottom is red u can use the grill to put some color on the surface.

Beautifully Easy Fruit Tart

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 9
• 0.5 (397 g) package frozen puff pastry, thawed
• 1 cup cold milk
• 1 (113 g) package jell-o instant vanilla pudding
• 1 cup cool whip topping, thawed
• 1 cup quartered strawberry
• 1 (284 ml) can mandarin oranges, drained
• 1 kiwi, peeled, sliced and halved
• 3 tablespoons kraft pure apricot jam
• 2 teaspoons water
• 1 square baker's chocolate, melted

Recipe

• 1 preheat oven to 400°f roll out pastry on lightly floured surface to 11-inch square. place on baking sheet. fold over edges of pastry to form 1/2-inch rim. prick pastry sheet with fork. bake 10-15 minutes or until puffed and golden brown. cool completely. place on serving tray.
• 2 add milk to dry pudding mix in large bowl. beat with wire whisk 2 minutes or until well blended. gently stir in whipped topping. spread onto center of pastry.
• 3 arrange fruit in rows over pudding mixture. mix jam and water; brush over fruit. drizzle with melted chocolate. let stand until chocolate is firm serve immediatelyl, or cover and refrigerate until ready to serve.
• 4 substitute: substitute kraft pure orange marmalade for the apricot jam.
• 5 how to drizzle chocolate: dip a large spoon in the bowl of melted chocolate., quickly move the spoon back and forth over the tart, letting the chocolate fall in thin ribbons from the end of the spoon. repeat until all of the chocolate is used.

Bourbon Nut Bread (abm)

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 1/4 cup nut oil or 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoons almond extract
• 1 1/2 cups sour cream
• 1/2 cup bourbon
• 1 cup light brown sugar, packed
• 2 1/4 cups unbleached all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground nutmeg
• 2 teaspoons instant espresso powder
• 1 1/4 cups pecans or 1 1/4 cups walnuts, coarsely chopped

Recipe

• 1 place oil, eggs, almond extract, sour cream, bourbon, brown sugar, flour, baking powder, salt, nutmeg, espresso, and pecans or walnuts in bread machine pan in order listed in your manufacturer's instructions. set crust for dark if your machine offers crust control for this setting and program for quick bread/cake cycle. press start. the batter will be thick.
• 2 after dough is mixed, scrape down sides of pan with spatula if needed to be sure all ingredients are incorporated. close lid and let baking process continue.
• 3 when done, immediately remove pan from machine, but let bread stand in pan for 10 minutes before turning it our, right side up. cool completely on a rack. wrap tightly in plastic wrap and chill overnight or up to three days before serving.

Dark And Soft Dinner Rolls

Total Time: 28 mins Preparation Time: 3 mins Cook Time: 25 mins

Ingredients

• 1 cup warm water
• 1/3 cup warm milk
• 2 1/2 teaspoons yeast
• 4 tablespoons butter, softened
• 1/2 cup honey or 1/4 cup molasses and 1/4 honey
• 2 3/4 cups bread flour (king arthur unbleached)
• 1 1/2 cups whole wheat flour (king arthur 100% whole wheat flour)
• 1/4 cup ground flax seed meal (bob's red mill)
• 2 teaspoons salt

Recipe

• 1 combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer. if you are using instant yeast, just mix. if you are using regular yeast, warm the milk, water and honey or honey/molasses and "proof" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
• 2 mix and knead until you’ve formed a smooth, slightly sticky dough. it’s a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it’ll smooth out.
• 3 let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour. it may not have doubled in size, but should be just a bit puffy.
• 4 punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
• 5 cover with a kitchen towel and place in a warm place for about 2 hours. they may not have doubled in size, but will appear puffy.
• 6 bake the rolls in a preheated 350°f oven for about 25 minutes, or until lightly browned.
• 7 remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).

Ham And Cabbage Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 teaspoons margarine
• 1/2 cup diced onion
• 1 clove garlic, minced
• 8 ounces cubed cooked ham (1 inch cubes)
• 1/2 cup sliced mushrooms
• 4 cups shredded green cabbage
• 2 cups sliced carrots (1 inch thick slices)
• 1 bay leaf
• 1/4 teaspoon caraway seed
• 1/4 teaspoon pepper
• 2 cups water
• 2 packets instant beef bouillon
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water

Recipe

• 1 in a 5 quart saucepan or dutch oven heat margarine until bubbly and hot.
• 2 add onion and garlic and saute until onion is softened.
• 3 add ham and mushrooms and saute for 2 minutes.
• 4 add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
• 5 stir in water and broth, bring to a boil.
• 6 reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
• 7 stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
• 8 remove bay leaf before serving.

A Little Less Evil Dirt Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 18 ounces reduced-fat oreo cookies
• 1/4 cup butter
• 8 ounces neufchatel cheese
• 1 cup confectioners' sugar
• 2 (1 1/3 ounce) packages fat-free sugar-free instant vanilla pudding mix
• 3 1/2 cups skim milk
• 12 ounces cool whip lite

Recipe

• 1 grind the oreos in a food processor or put them in a ziploc bag and use a rolling pin to mash them up into a dirty powder.
• 2 cream softened butter and neufchatel cheese with confectioner's sugar.
• 3 in a separate bowl, combine the pudding mixes and milk, slowly fold in thawed cool whip.
• 4 combine the creamed cheese and pudding bowls.
• 5 line the bottom of a clean, unused flowerpot with foil.
• 6 pour in 1/3 of the pudding mixture.
• 7 pour in 1/3 of the ground oreos.
• 8 repeat and finish with layer of oreos.
• 9 refrigerate for 2 hours or overnight. garnish with a bunch of plastic flowers (clean the plastic stem first).
• 10 enjoy! it's still not a diet food, but it's a little less fatty/sugary.

Doggie Biscuits

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 teaspoon instant bouillon granules
• 1/2 cup hot water
• 2 1/4 cups whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/3 cup vegetable oil
• 1 (3 1/2 ounce) jar bacon bits
• 1 tablespoon packed brown sugar
• 1 egg

Recipe

• 1 preheat oven to 300 degrees.
• 2 in a medium bowl, dissolve boullon in the hot water.
• 3 add remaining ingredients, stirring until well blended.
• 4 on a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness.
• 5 use a bone shaped cookie cutter to cut out dough.
• 6 transfer to a greased cookie sheet.
• 7 bake 30 to 35 minutes or until firm.
• 8 transfer to a rack to cool completely.
• 9 store in an airtight container.

Christmas Rum Cake

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 (18 ounce) box yellow cake mix, box
• 1 (3 ounce) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup canola oil
• 1/2 cup dark rum or 1/2 cup light rum, is fine
• 1 cup pecans, chopped
• brown sugar (optional)
• 3/4 cup butter
• 1/4 cup water
• 1 1/2 cups sugar
• 3/4 cup rum

Recipe

• 1 preheat oven to 325.
• 2 grease and flour bundt cake pan.
• 3 sprinkle nuts over bottom of pan.
• 4 if desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
• 5 mix all cake ingredients together.
• 6 pour batter over nuts.
• 7 smooth out ’til the top is even.
• 8 bake 1 hour, or a little less if the pan is black. do not overbake!
• 9 while cake has ten minutes to go, make the glaze.
• 10 melt butter in saucepan.
• 11 stir in water and sugar.
• 12 boil 4 to 5 minutes, stirring constantly.
• 13 turn off flame and pour in rum.
• 14 stir to combine and reheat for 30 seconds.
• 15 remove cake from oven.
• 16 immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
• 17 allow to sit for five minutes.
• 18 invert the cake onto a serving plate.
• 19 prick surface a hundred times with a fork (gently, please.)
• 20 slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
• 21 cool to room temperature before serving to ensure glaze has soaked inches.

Cheesy Onion Pan Biscuits

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 2 1/2 cups bisquick baking mix
• 1/4 cup grated parmesan cheese
• 2/3 cup milk
• 2 teaspoons instant minced onion
• margarine or butter, softened

Recipe

• 1 heat oven to 450 degrees. grease square pan, 8x8x2".
• 2 mix all ingredients except margarine until dough forms; stir 30 seconds.
• 3 press in pan with fingers coated in baking mix.
• 4 cut dough into 12 rectangles.
• 5 bake until golden brown, 10 to 12 minutes.
• 6 brush top with margarine.
• 7 cool 10 minutes.

Doggie Casserole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb meat (your dogs choice)
• 1 carrot, finely chopped
• 1 small potato, finely chopped
• 1 stalk celery, finely chopped
• 1/2 cup green beans, finely chopped
• 1 tablespoon low-sodium beef bouillon granules or 1 tablespoon low-sodium instant chicken bouillon granules
• water

Recipe

• 1 place all ingredients into a large casserole dish.
• 2 cover with water and mix.
• 3 place lid on casserole.
• 4 microwave on high for 10 minutes, stir, replace lid and microwave medium for 10 minutes. if you prefer to bake this dish. bake at 350º for 30 minutes or until meat is done.
• 5 this should be cooked at least an hour before feeding so that it is well cooled.
• 6 note: organ meat (such as liver, kidneys, etc.) and eggs are very good for your dog.

Chocolate Almond Coffee Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup non-dairy powdered coffee creamer
• 1 cup granulated sugar
• 1/2 cup instant coffee granules
• 1/2 cup cocoa
• 1 teaspoon almond extract

Recipe

• 1 in a food processor, finely grind all ingredients until well blended.
• 2 store in airtight container.
• 3 to serve - stir about 2 heaping teaspoons coffee mix into 6 ounces hot water.

Chocolate Almond Bars

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 10 tablespoons unsalted butter, softened
• 2/3 cup packed dark brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup whole almond, toasted and coarsely chopped
• 1 1/2 teaspoons instant espresso powder or 1 1/2 teaspoons instant coffee
• 1 1/2 teaspoons vanilla
• 3 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 3/4 cup semi-sweet chocolate chips (4 1/2 oz)

Recipe

• 1 make crust and topping: preheat oven to 350°f.
• 2 beat together butter and brown sugar in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes with a standing mixer or 3 minutes with a handheld.
• 3 reduce speed to low and mix in flour and salt just until a dough forms.
• 4 pat two thirds of dough evenly over bottom of a buttered 8- by 2-inch square metal baking pan.
• 5 bake crust in middle of oven until edge is golden, about 12 minutes.
• 6 while crust is baking, work almonds into remaining dough with your hands until crumbs form, then reserve for topping.
• 7 cool crust in pan on a rack.
• 8 make filling while crust cools: dissolve espresso powder in vanilla in a small cup.
• 9 beat together cream cheese and sugar with cleaned beaters at medium-high speed until creamy, about 2 minutes, then add egg and espresso mixture and beat well.
• 10 stir in chocolate chips.
• 11 pour filling onto cooled crust and crumble topping evenly over filling.
• 12 bake in middle of oven until edges are golden, about 30 to 35 minutes.
• 13 cool completely in pan on rack.
• 14 cut into 16 bars.
• 15 makes 16 bars.

Good Shepherds' Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 lb ground beef
• 1 frozen 9-inch deep dish pie shell
• 1 (16 ounce) package frozen mixed vegetables
• 2 cups beef broth
• 1/2 medium onion (finely chopped)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups instant mashed potatoes (prepared according to package)

Recipe

• 1 preheat oven to 375°f
• 2 in a large skillet brown ground beef until cooked. drain and remove from pan.
• 3 in the same skillet melt butter and sauté onions over medium heat until just translucent (not brown).
• 4 add flour to onion mixture and stir until smooth and bubbly.
• 5 slowly stir in beef broth.
• 6 add salt and pepper.
• 7 add beef to gravy mixture.
• 8 allow the gravy to come to a slow boil. boil until it thickens up.
• 9 meanwhile, heat the frozen vegetables in the microwave according to package directions. drain when heated through.
• 10 pour drained vegetables into pie shell.
• 11 top with gravy mixture.
• 12 spread mashed potatoes on top of pie.
• 13 bake for 25-30 minutes or until pie is heated through.

Ham & Tater Corn Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 18 frozen potato puffs (such as tater tots)
• 2 (14 fluid ounce) cans reduced-sodium chicken broth
• 2 (12 fluid ounce) cans nestle carnation evaporated milk
• 2 cups cooked ham, cut into 1/2-inch pieces
• 1 3/4 cups instant potato flakes
• 1 (15 1/4 ounce) can no-salt added whole kernel corn, drained
• 2 teaspoons onion powder
• 1/4 teaspoon ground black pepper
• sliced green onion (optional)

Recipe

• 1 prepare potato puffs according to package directions.
• 2 meanwhile, combine broth and evaporated milk in large saucepan. bring mixture just to a boil over medium-high heat; reduce heat to low. add ham, potato flakes, corn, onion powder and black pepper. cook, stirring frequently, for 5 to 8 minutes until creamy and slightly thick. top each serving with three potato puffs and green onions, if desired.

Caribbean Style Chicken Breasts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons dark rum
• 1 lime, juice of
• 1 tablespoon butter
• 2 teaspoons finely chopped fresh ginger
• 1 teaspoon instant coffee granules
• 1/8 teaspoon ground allspice
• 4 boneless skinless chicken breast halves
• 2 large garlic cloves, crushed
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

• 1 combine sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. bring to a gentle boil; stir until coffee and sugar blend are dissolved. remove from heat; set aside.
• 2 trim chicken of any visible fat. with sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• 3 combine garlic, oil, salt and pepper in small bowl. rub mixture all over chicken. arrange chicken slit-side-up on rack in shallow baking pan. brush chicken with glaze; reserve remaining glaze. refrigerate for 30 minutes.
• 4 preheat broiler.
• 5 broil chicken for 5 minutes. turn chicken over; coat with reserved glaze. broil for an additional 4 to 5 minutes. turn chicken over again; coat with glaze. broil for an additional 2 minutes or until tops are sizzling and brown.

Chocolate Almond Coffee Cooler

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 cups nonfat milk (245 g)
• 2 tablespoons unsweetened cocoa powder (5 g)
• 2 tablespoons sugar (12 g)
• 1 tablespoon instant decaffeinated coffee crystals (3 g)
• 3 drops almond extract
• 1 cup ice cube (59 g)
• sugar-free whipped topping (optional)

Recipe

• 1 in a blender, combine milk, cocoa powder, sugar, coffee and almond extract.
• 2 cover and blend until smooth.
• 3 add ice cubes.
• 4 cover and blend until ice is crushed.
• 5 pour into chilled glasses and top with whipped topping, if desired.
• 6 serve immediately.

Christmas Surprise Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (18 ounce) box duncan hines yellow pudding cake mix
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 lb cream cheese
• 1 1/2-2 cups milk, reserve 1/2 cup of milk if needed
• 1 (8 ounce) can pineapple, crushed, drained

Recipe

• 1 prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes.
• 2 bake in an oblong pan and bake the cupcakes as well at the same time. cool cake.
• 3 beat the instant pudding, milk, and cream cheese. add the 1/2 cup of milk here if it is too thick.
• 4 "frost" the top of the cake with this mixture. top with the crushed pineapple and chill.
• 5 serve with cool whip topping.

Beatty's Chocolate Cake With Chocolate Frosting

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• butter, for greasing pans or margarine, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more
• all-purpose flour, for the pans
• 2 cups sugar
• 3/4 cup good-quality cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• chocolate frosting
• 6 ounces good-quality semisweet chocolate (such as callebaut)
• 1/2 lb unsalted butter or 1/2 lb unsalted margarine, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Recipe

• 1 chocolate cake:.
• 2 preheat oven to 350ºf.
• 3 grease with butter or margarine, two 8" round cake pans. line with parchment paper, then grease with butter or margarine the parchment paper and flour the pans.
• 4 sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• 5 in another bowl, combine the buttermilk, oil, eggs and vanilla.
• 6 with the mixer on low speed, slowly add the wet ingredients to the dry.
• 7 with the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• 8 pour the batter into the prepared pan and bake for 35-40 minutes, until a cake tester comes out clean.
• 9 cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• 10 place one layer, flat side up, on a flat plate or cake pedestal.
• 11 with a knife or offset spatula, spread the top with frosting. place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• 12 chocolate frosting:.
• 13 chop the chocolate and place in a heat-proof bowl set over a pan of simmering water.
• 14 stir until just melted and set aside until cooled at room temperature.
• 15 in the bowl of an electric mixer fitted with a paddle attachment, beat the butter or margarine on medium-high speed until light yellow and fluffy, about 3 minutes.
• 16 add the egg yolk and vanilla and continue beating for 3 minutes.
• 17 turn the mixer to low, gradually add the confectioners" sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
• 18 dissolve the coffee powder in 2 teaspoons of the hottest tap water.
• 19 on low speed, add the chocolate and coffee to the butter mixture and mix until blended.
• 20 do not whip !
• 21 spread immediately on the cooled cake.
• 22 e n j o y !

Danish Rice Pudding

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup uncooked rice (not instant)
• 1 liter 2% low-fat milk
• 3 (250 ml) cartons whipping cream
• 1 cup sugar or 1 cup splenda sugar substitute
• 2 teaspoons vanilla extract

Recipe

• 1 in a large saucepan bring the milk and rice to a boil slowly on medium heat.
• 2 simmer until rice is cooked through and not crunchy.
• 3 add vanilla and sugar.
• 4 let cool.
• 5 while cooling, whip the cartons of whipping cream until stiff peaks form.
• 6 when rice has cooled add the whipped cream.
• 7 at this time it is customary in our house to add a piece of an almond as well.
• 8 garnish with tangerine sections, shredded chocolate or chocolate curls.

Easy Hot Spiced Mexican Hot Chocolate

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3/4 cup water
• 1 vanilla beans or 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon instant espresso
• 1 pinch salt
• 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
• 2 cups whole milk
• chili powder

Recipe

• 1 bring water to a boil in a saucepan. split the vanilla bean and add to the boiling water. add sugar, cinnamon, espresso, and a pinch of salt. simmer for 1 minute and add the bittersweet chocolate. whisk until it gets thick. add milk and simmer 1 minute.
• 2 serve immediately with sprinkling of chili powder on top, and you can add a dollop of vanilla ice cream if you wish.

Easy Homemade Stuffing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (1/4 ounce) packages active dry yeast or 2 tablespoons active dry yeast
• 1 1/2 cups water
• 1/4 cup sugar
• 1/4 cup oil
• 1 teaspoon salt
• 5 cups flour
• 4 tablespoons instant minced onion
• 1 teaspoon garlic powder
• 3 tablespoons parsley flakes
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon pepper
• 1 cup water
• 1 -2 bouillon cube
• 1 -4 tablespoon margarine

Recipe

• 1 heat water between 105-115°f.
• 2 i use water out of the tap, and let it run until i just can't keep my hand under any longer!
• 3 dissolve yeast in water in a large mixing bowl.
• 4 stir in sugar, oil and salt.
• 5 stir in 2 cups flour until smooth.
• 6 cover with a dish cloth and set in a warm place to rise for 15 min or until double in size.
• 7 stir down and add spices; stir.
• 8 add 2 1/2 cups flour, and stir to combine.
• 9 place 1/2 cup flour on your clean dry kneading surface.
• 10 turn dough onto surface and knead until most of the flour is worked in, or to a nice smooth consistency, 3-8 minutes.
• 11 cut in half and form into 2 loaves.
• 12 place in loaf pans sprayed with oil.
• 13 allow to rise, covered, for 20 min or until doubled in size.
• 14 bake at 425°f, or until it is lightly browned and sounds hollow when tapped on top.
• 15 take out of pans immediately and allow to cool.
• 16 when cool, cut into slices, and cubes.
• 17 put on a baking sheet.
• 18 bake at 300°f for 1 hr or until lightly browned.
• 19 stir occasionally.
• 20 store in airtight container until you are ready to use.
• 21 to make stuffing: 4 cups croutons to 1 cup water, 1-2 bouillon cubes, and 1-4 t margarine.
• 22 this recipe makes 12 cups croutons, or there about, so if you are making the whole recipe, triple the liquids.
• 23 you may add extra water if it isn't moist enough.

Good Seasons Black Bean And Rice Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 7
• 30 ounces black beans, undrained, divided (two 15 ounce cans)
• 3 cups water
• 1/2 cup onion, chopped
• 2/3 ounce good seasonings italian salad dressing mix (one envelope)
• 1 1/2 cups instant brown rice
• sour cream (optional)
• red pepper, chopped (optional)
• cilantro, chopped (optional)

Recipe

• 1 place 1 1/2 can of beans in a blender; cover.
• 2 blend until smooth.
• 3 pour into a large saucepan.
• 4 add remaining beans, the water, onions and salad dressing mix; stir until well blended.
• 5 bring to boil on medium-high heat.
• 6 stir in rice.
• 7 reduce heat to low and cover.
• 8 simmer 5 minutes.
• 9 if desired, garnish with sour cream, chopped red peppers and/or cilantro.

Cabbage Beef Casserole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 head cabbage (about 3 pounds)
• 1 1/2 lbs ground beef
• 1/2 lb ground lamb
• 1/2 cup onion, chopped
• 1/2 cup rice (instant)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 1/2 ounce) can tomato soup
• 8 ounces spicy hot v8
• 6 ounces v8 vegetable juice
• 6 fluid ounces water
• 8 ounces tomato sauce
• 1 cup sharp cheddar cheese, grated
• 1 cup mozzarella cheese, grated

Recipe

• 1 cut the cabbage into medium size pieces and place in the bottom of a greased 9x13 in casserole dish.
• 2 brown the meat and onion in a large skillet, drain well, return to skillet.
• 3 stir the rice, salt and pepper into the meat.
• 4 spoon the meat/rice mixture over the cabbage.
• 5 in a saucepan, heat soup, v-8 juice and water to boiling.
• 6 pour over ingredients in casserole dish.
• 7 sprinkle cheese over all.
• 8 cover tightly with foil.
• 9 bake at 350 degrees for 1 1/2 hours.
• 10 don't peek!

Caribbean Red Beans And Brown Rice

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups instant brown rice
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• 1 cup vegetable stock
• 3 (15 1/2 ounce) cans kidney beans, drained
• 1 tomato, cored and diced
• 2 tablespoons chopped fresh thyme
• 1 teaspoon hot pepper sauce
• 3 tablespoons chopped fresh cilantro

Recipe

• 1 in a large saucepan, heat the 2 tablespoons oil over medium-high heat. add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. stir in the garlic and cook until softened, about 1 minute. add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. cook for 1 minute. stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. simmer for 10 minutes.
• 2 while the beans are cooking, cook the brown rice according to package directions.
• 3 divide the rice among 6 individual bowls. top each serving with beans and sprinkle with the cilantro.

Cabbage Casserole

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1/2 medium onion, chopped
• 1/2 cup instant rice
• 1 can tomato soup
• 1 can water
• 1 small cabbage, grated
• 1/2 cup mozzarella cheese, shredded

Recipe

• 1 brown ground beef with onion and salt and pepper in skillet.
• 2 drain.
• 3 stir in instant rice.
• 4 heat tomato soup with water and pour into meat mixture.
• 5 fill oblong casserole dish with cabbage.
• 6 pour meat sauce over cabbage.
• 7 sprinkle with grated mozzarella cheese.
• 8 cover tightly with foil and bake 1 ½ hours at 350°.

Doggy Casserole

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 2 lbs ground turkey
• 1 1/2 cups instant brown rice
• 1 3/4 cups water
• 1 carrot, diced small
• 3/4 cup frozen green pea
• 1 garlic clove, minced, for fleas and parasites (optional)
• 2 tablespoons olive oil, for coat (optional)
• 1 teaspoon sea salt, for the minerals (optional)

Recipe

• 1 bring 1 3/4 c water to boil. add rice and diced carrot. cook according to directions on box of rice.
• 2 brown ground chicken; when almost done add minced garlic and cook until just tender. drain excess fat if necessary.
• 3 stir in frozen peas, and sea salt.
• 4 stir in cooked rice and carrots. mix well.
• 5 stir in olive oil.

Chocolate (or Strawberry) Nesquik Pudding Pops

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 tablespoons chocolate-flavor nestle nesquik powder
• 2 cups 1% low-fat milk
• 1 (3 1/2 ounce) package chocolate flavor instant pudding and pie filling mix (or vanilla-flavor)

Recipe

• 1 mix the nesquik into the milk to make chocolate milk. then pour into a bowl and mix with the pudding mix with an electric mixer, or blend in a blender.
• 2 pour into six 3-4 oz little dixie cups and add craft sticks, or into pop molds or silicon cupcake holders and let freeze at least 6-8 hours or overnight.
• 3 for strawberry variation: use strawberry nesquik and vanilla pudding mix.

Easy Hot Spiced Tea

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 60
• 2 cups unsweetened instant tea (lemon)
• 1 3/4 cups tang orange crystals
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon clove

Recipe

• 1 mix ingredients and add to a favorite mug of hot water. i prefer 2 teaspoonsful per mug, but i recommend adding to favor your own taste preferences.