Yield: Two 16 oz. servings
- 3/4 cup double-strength coffee, cold
- One-cup low-fat milk
- Three-tablespoons granulated sugar
- Two-cups ice
- Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
- To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
For this, add Three tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
For this version, add Three tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired.
Yield: 4 – 6 Servings
- Chop or slice uncooked sausage into small pieces.
- Brown sausage in your soup pot.
- Add chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in a separate pot.
- Cook on medium heat until potatoes are done.
- Add sausage and bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
*Originally posted by Cycle Michael over at http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298
Yield: 4 – 6 Servings
- 1 loaf French or Italian bread
- 4-oz. cream cheese, softened
- 3 tablespoons strawberry jam or jelly
- 1 cup diced fresh strawberries
- 2 tablespoons sugar
- 4 eggs, beaten
- 1 cup milk
- 1 teaspoon almond or vanilla extract
- 1-2 teaspoons cinnamon
- 1-2 tablespoons butter
- maple syrup, for serving
- Place diced strawberries in a bowl and sprinkle with the sugar to allow the juices to come out. Set aside for at least 10 minutes.
- Slice bread into 2-inch thick slices. (You should get between 6 and 8 slices.)
- Cut a slit in each of the thick slices, making a pocket in which to put the filling.
- For the filling, combine softened cream cheese with strawberry jam and sugared strawberries.
- Place a spoonful of the cream cheese mixture into each bread pocket, spreading it to the corners.
- For the coating, combine eggs, milk, almond/vanilla extract, and cinnamon in a shallow bowl until thoroughly mixed.
- Coat each side of the bread for about 5-10 seconds, until it has soaked up some of the egg mixture.
- Preheat a griddle to medium-high heat, and coat it with butter.
- Cook French toast 3-4 minutes on each side, until golden brown.
- Serve immediately with maple syrup. **Leftovers taste great heated in a 400*F oven for 10-15 minutes.
Originally posted by Sara over at http://chiefmarkets.com/blog/2012/04/16/strawberry-cream-cheese-stuffed-french-toast/
Yield: 4 Coney Dogs (or more if you reduce the amount of sauce per hotdog)
- 4 regular hot dog buns
- Natural cased hot dogs (I like a Nathan’s hot dog or if you want, look for Michigan based dogs)
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 tsp salt
- 2 teaspoons ground black pepper
- 3/4 cup cracker meal (crunch up some Saltine Crackers)
- 1 clove garlic, smashed then minced
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 1/2 tsp ground cumin
- 4 cups water
- Yellow mustard
- 1/2 onion, chopped
- Sauté the ground beef, onion, and garlic in a large pot until meat is cooked. Drain off half the fat. Add salt and black pepper.
- In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook until the cracker meal or crushed crackers are browned. Add water and simmer for about 1 hour. You can add more water if this gets too thick.
- Blend the chili mix in either a food processor or blender to make it more of an authentic smooth Coney sauce. Blend until you reach your smoothness.
- Preheat the oven to 350oF and wrap the hot dog buns in foil and place cook them for about 10 minutes.
- While the buns are in the oven, fire up the barbecue and get those dogs grilling.
- Once grilled place the dogs in the buns, top them with your chili, chopped onion and yellow mustard.
Originally posted by Sportscierge over at http://www.sportscierge.com/detroit-coney-dog-recipe/
The seeds in the peppers are what add more spice to your salsa. So if you like a spicier salsa, add more seeds from the jalapeno and bell peppers. If you really want it hot, use a red hot jalapeno pepper. If you want a milder salsa, use red bell peppers in place of the green peppers and take out all of the seeds in the jalapeno peppers.
Yield: 8 – 9 pints
- 5 pounds tomatoes (blanched, skinned, cored and chopped into 1 inch cubes)
- 4 green peppers (chopped into small pieces)
- 1 large onion (chopped into small pieces)
- 4 jalapeno or hot peppers cut into small pieces – use ½ or ¾ of the seeds depending on the level of “hotness” you want
- 4 tablespoons minced garlic
- 2 tablespoons fresh chopped cilantro
- ½ cup vinegar (5% acidity)
- 4 teaspoons salt
- 2 teaspoons of sugar for every pint filled
- Blanche tomatoes and cut into 1” pieces or smaller.
- Cut onions and peppers into small pieces.
- Add all ingredients, except sugar, into a large pan and bring to a boil. Boil and reduce until half the original amount (about 1 hour).
- Before filling jars, make sure the lids and jars are sterilized. Run them through your dishwasher or sterilize them in hot water.
- Put 2 teaspoons of sugar into each pint used.
- Pour hot salsa immediately into the jars leaving ½” space on top.
- Put lids on jars and seal tightly, using a cloth to hold the hot jars.
- When done filling jars, go back and retighten previous jars. Wait for the lids to seal. Listening for the “pop”.
- You don’t need to pressure cook or hot bath because the hot salsa seals the jars on their own. The vinegar in the recipe along with the acid of the tomatoes kills the bacteria while cooking. However, if you feel you would like to pressure cook or use a hot bath for your jars, you can and it will not affect the salsa.
*Originally posted by Kendra over at http://www.stoplookingetcookin.com/2012/08/homemade-salsa/#comments
Yield: 32 Poppers
- 16 fresh jalapeno peppers
- 16 ounces cream cheese
- 1½-2 cups shredded cheddar cheese
- 16 slices bacon
- Cut stems off of peppers and cut them all in half longways
- Remove seeds from peppers (scrape with a spoon)
- Fill each pepper with cream cheese and sprinkle cheddar cheese on top
- Wrap ½ slice of bacon around each pepper half
- Spray broiler pan with non-stick spray
- Place poppers on the pan
- Place in 450 degree oven for 15-20 minutes or until bacon is fully cooked
- Remove and serve when cooled
Originally posted by Real Housemoms over at http://www.realhousemoms.com/bacon-wrapped-jalapeno-poppers/