Iced Coffee

Iced Coffee is one of my weaknesses. I so love a good cup, nice strong coffee flavor, a little bit of sweetness, oh yeah, it's a good thing. I adjusted an instant coffee recipe with fantastic results. Enjoy!

Iced Coffee

2 cups STRONG brewed coffee (I make mine by filling the pot to the 2 cup line, and adding 5 tbsp. of ground coffee to the basket. Hot coffee will dissolve next 2 ingredients best.)

2 Tbsp. and 2 tsp. sugar

2 Tbsp. and 2 tsp. chocolate syrup

2 cups milk

1/2 tsp. vanilla extract

Dissolve sugar and syrup in hot coffee. Mix in milk and vanilla. Serve immediately over ice, or pop into the fridge or freezer 'till chilled.

Makes about a quart. Yummy!

Super Easy Cheese Fondue

I craved this for about a month. My mom used to make it frequently for lunches when I was growing up, and eat is best eaten with homemade, wholewheat bread for the full, nostalgic affect. Its also better (in my opinion) to dip the bread, rather than pour the fondue over it, but dipping is not the easiest thing to photograph, when you are also the eater.)
I really don't like using convenience foods, but I will occasionally make exceptions. This also re-heats quite easily.
Super Easy Cheese Fondue
1 can cheddar cheese soup
1 clove garlic, minced (or a little more if you like)
4 oz. grated Swiss cheese
A small bit of butter
In a saucepan,over medium high heat, melt butter, and saute garlic for about 30 seconds. Stir in soup, then add Swiss cheese, stirring until melted, and dip is heated through. ( I like it hot. Warm is so-so.)
Serve with large cubes of crusty bread.

Boursin Cheese Spread

This spread will absolutely guarantee you rock star status at the next party you serve it at. It is fabulously wonderful, and easy to make, though be forwarned, it makes a TON!
Boursin Cheese Spread
2 -8oz, pkgs. softened cream cheese
1/2 C. softened, unsalted butter
2 garlic cloves, minced
1/4 tsp. pepper
1/4 tsp. chopped sweet basil
1 tsp. oregano
1/4 tsp. dill weed
1/2 tsp. salt
1/8 tsp. chives
1/8 tsp. parsley
(*all spices are dried)
Cream all ingredients together, and chill several hours before serving.
Serve with crackers, as stuffing for broiled mushrooms, or topping for baked potatoes. ( I actually mixed some in with eggs before cooking-very tasty).
NOTE: fresh herbs may be used instead of dry. Increase to 1 Tbsp. of each. This will keep in the refrigerator at least 2 weeks.

Oatmeal S'mores Cookies

Yummy. And that pretty much says it all.
Oatmeal S'mores Cookies
1/2 C. butter, softened
1/2 C. shortening (I just use unsalted butter)
1 C. packed brown sugar
1/2 C. sugar
2 eggs
1 1/2 tsp. vanilla
2 1/4 C. all-purpose flour
1 tsp.baking soda
1/4 tsp. salt
1 C. old fashioned oats
1 C. (6 oz.) semi-sweet chocolate chips
1 C. mini marshmallows

In a large bowl, cream butter, shortening, and sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in oats, chocolate chips, and marshmallows. Drop by teaspoonfuls, 2 inches apart onto greased baking sheets. Bake at 350, 11-13 minutes, or until golden brown. Cool 1-2 minutes before removing to wire racks to cool completely. Yield: about 6 dozen

Deep Dish Hunters Pie

The perfect way to warm up on a cold fall or winters evening. I actually adapted this recipe from stew meat to ground meat, and threw in bagged mixed vegetables, instead of the cut up carrots the recipe called for.
Delicious served with a big salad and some warm crusty bread.
Deep Dish Hunters Pie
1 1/2 lbs potatoes, peeled and cubed
3 garlic cloves, minced
1/4 C. milk
1 Tbsp. butter
1/4 tsp. dried, crushed rosemary
1/2 tsp. pepper
Cooke potatoes in boiling water until tender. Drain and mash(I do mine in the kitchen aid),add next 6 ingredients and set aside.

Filling:
1 C. sliced fresh mushrooms
1/2 C. chopped onion
1 Tbsp. butter
1 1/2 lbs. ground meat ( I use venison, but beef would work fine)
1 1/2 C. beef broth
1/2 a bag (or more, I usually eyeball it) frozen mixed vegetables
1/4 tsp. dried thyme
1/8 tsp. ground nutmeg
3 Tbsp. flour
3 Tbsp. cold water
1/3 c. shredded cheddar cheese
Saute onions and mushrooms in butter until tender. Set aside. Brown meat until no longer pink. Return mushrooms and onions to pan, then add broth, thyme, and nutmeg. Add vegetables, bring to a boil, the reduce heat, cover and simmer about 15 minutes. Meanwhile, combine flour and water until smooth; stir into skillet. Bring to a boil; cook and stir 2 minutes, or until thickened. Transfer to a greased 2 qt. baking dish. Spread mashed potato over the top. Bake, uncovered, at 350 for 30-40 minutes, or until bubbly. Sprinkle with cheese. Bake 5 minutes longer, or until the cheese is melted. Yield: 6 servings

Toffee

This candy is an easy one to mix up right before the kids go to bed, then pop in the freezer, and its ready within about 45 minutes.

Cutting while hot is CRUCIAL. Otherwise, be prepared for a huge chocolaty mess, and banged up knives.

Toffee

3/4 C. packed brown sugar

1/2 C. butter

1/2 C. chocolate chips (I tend to use a little more. But I like chocolate.)

Butter a 9x9 inch square glass pan and set aside. Heat butter and sugar over medium heat until boiling, stirring constantly.Continue boiling and stirring 7 minutes (it will start smelling like its burning a bit. Fear not, unless you still have 3+ minutes to go, then you may need to turn the heat down.) Pour into buttered pan, and sprinkle with chocolate chips. Cover pan ( lid, foil, plate, another pan, newspaper, what ever is handy)until chips soften, then spread over toffee with a knife. Cut into squares. Pop in the freezer if your are impatient, or the fridge if you've got awhile, and chill until the chocolate is set. Best eaten while watching a movie with your sweetie.

Very Best Buttermilk Pancakes

This is my most favorite pancake recipe. They always turn out moist, light, and they freeze and reheat like a dream. This recipe makes allot, and is easy to halve, but I usually just make the whole batch so I can have some in the freezer.

Very Best Buttermilk Pancakes

4 C. all-purpose flour

1/4 C. sugar

2 tsp. baking soda

2 tsp. salt

1 1/2 tsp.baking powder

4 eggs

4 C. buttermilk

In a large bowl, combine the flour, sugar, baking soda, salt, and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top.

Cook until second side is golden. Yield:2 1/2 dozen