Ingredients
1 tablespoon brown sugar
1/4 cup half-and-half
1 tablespoon caramel ice cream topping
3/4 cup hot, brewed coffee
Directions
Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.
Monday, June 20, 2011
Recipe : Breakfast Cake
Ingredients
1 cup white sugar
2 tablespoons shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon.
Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes.
1 cup white sugar
2 tablespoons shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon.
Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes.
Recipe : Beefy Cornbread Casserole
Ingredients
1 pound ground beef *
1 (15 ounce) can red kidney beans, rinsed and drained
1 (10.25 ounce) can Campbell's� Beef Gravy
1/2 cup barbeque sauce
1 (8.5 ounce) package corn muffin mix
Directions
Preheat oven to 375 degrees F. Cook beef in skillet until browned. Add beans, gravy and barbecue sauce. Pour into 2-quart shallow baking dish.
Prepare corn muffin mix according to package directions. Drop by spoonfuls on top of beef mixture. Bake 25 to 30 minutes or until top is golden brown and mixture is bubbling.
1 pound ground beef *
1 (15 ounce) can red kidney beans, rinsed and drained
1 (10.25 ounce) can Campbell's� Beef Gravy
1/2 cup barbeque sauce
1 (8.5 ounce) package corn muffin mix
Directions
Preheat oven to 375 degrees F. Cook beef in skillet until browned. Add beans, gravy and barbecue sauce. Pour into 2-quart shallow baking dish.
Prepare corn muffin mix according to package directions. Drop by spoonfuls on top of beef mixture. Bake 25 to 30 minutes or until top is golden brown and mixture is bubbling.
Recipe : Avocado Scrambled Eggs
Ingredients
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado.
In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado.
In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Recipe : Best Carolina BBQ Meat Sauce
Ingredients
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
Directions
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
Directions
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
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