My name is Nicole Sherman and I am the editor of Colie’s Kitchen. I graduated from the University of Houston with a Bachelors of Science Degree in History and Psychology. Currently I work for a petroleum company as a fraud analyst. I am blessed beyond anything thing I could express to you. I have an amazing family and a relatively great life in Texas. Besides cooking I love to coupon because I love saving money. The more I save the more I have to spend! I love to do crafts although I am not that great at it. I love the outdoors and the cooler weather. Scuba diving, snorkeling, football (Texans) and ice hockey (Dallas Stars) are life to me. I love animals and have more than I care to admit to.
I was super excited to try this recipe and now I sure am happy I did. I actually took a few different recipes I found and combined them into this one. This recipe is right on the money (at least to me) so to speak when it comes to making Starbucks Frappuccino Chilled Coffee Drink.
I have always loved getting a bottle of their chilled coffee drinks, but the prices keep going up and my conscience won’t let me buy them too often. I made this recipe which made a gallon of this delectable drink and it didn’t cost much at all. I had all the ingredients on hand so I didn’t have to go out and buy anything.
I used cheap creamer, some old Godiva ground coffee that needed to be used up, and cheap sugars. Nothing special!! The coffee turns out incredible!! No brewing necessary but you certainly can to speed up the process.
It’s simple, just place the coffee grounds in a pitcher of water, cover, and wait 24 hours.
I run the coffee and grounds through either a towel or cheesecloth to remove the grounds, then add the remaining ingredients to the pitcher, mix and chill.
It’s just that easy and certainly worth the wait. It may take a little time but its worth the price you pay for a great cup of chilled coffee. No ice is necessary as a matter of fact I wouldn’t add any ice because you don’t want it to water down your amazing Frappuccino!!
- 1 gallon of water (16 cups)
- 4 ounces of ground coffee (any of your choice)
- ¾ cup sugar
- ¾ cup brown sugar
- ¾ cup nondairy coffee creamer vanilla or plain
- Press and seal or plastic wrap
- To a 1 gallon pitcher add 4 ounces of ground coffee, and then fill the pitcher up with cool tap water
- Mix well
- Cover the pitcher with Press and Seal or plastic wrap and allow pitcher to sit on the counter for at least 8 hours uninterrupted. I usually allow it to set 24 hours. You can skip this step by just brewing up 16 cups of coffee. I only have a Keurig and hate to use up 16 over priced K-cups.
- Strain the coffee grounds out of the coffee using either cheesecloth of a clean damp towel.
- Once the grounds have been strained out of the coffee mix in sugar, brown sugar, and coffee creamer into the coffee. Mix well!
- Recover with Press and Seal and refrigerate overnight or until coffee is cold.
- Pour, no need to use ice, Enjoy!
Get the weekend started off right with this incredible dip. I would have never thought to put cream of chicken soup in a dip but let me tell you … you won’t regret it! I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.
- 1/3 lb Velveeta Pepper Jack Cheese cubed
- 1/3 lb Velveeta cubed
- 1/3 lb Pepper Jack Cheese grated
- 2 TBS margarine
- 2 (10.oz) cans of Cream of Mushroom soup
- 1 (10.oz) can of Rotel
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1/2 cup of chicken broth
- 2 cups shredded cooked chicken
- 1 bag of tortilla chips
1. In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).
2. Add soups, Rotel, cheeses and broth. Stir to combine.
3. Continue to stir until cheese is melted
4. Fold in the chicken until well blended.
5. Continue to stir until mixture comes together
6. Prepare your bowls with tortilla chips
7. Once your mixture is heated through pour over tortilla chips
8. Enjoy the Diablo!
I am in love with this recipe. I didn’t have any idea I would care a thing in the world for it but it’s so delicious. It’s spicy, tangy, creamy and simple the best. Not only is it good with chips but it’s also great on a wrap. It’s a great dip for a party or just for a simple snack. I can’t say it enough, but this is awesome!
- 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
- 3 cloves garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons paprika
- 2 tablespoons barbecue sauce (I used Sweet Baby Rays chipotle)
- 3 tablespoons Franks Red Hot Sauce (Add more to increase the heat)
- Salt (as needed)
- Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and salt in a food processor.
- Puree until smooth and creamy.
- Refrigerate until you are ready to serve
I love this recipe like I love every recipe that I have tried that has come from the Pioneer Woman. Her recipes are incredible and this one is no exception. This was one of those recipes that everyone gobbled down in a hurry. We didn’t have a noodle left once dinner was done. I think the crazy part of this recipe is just how easy it is. It’s hard to imagine that such an easy recipe could possibly have so much flavor and pazazz.
If you are planning something with spaghetti noodles one night make double the noodles and refrigerate them until you are ready to make this recipe. Although the recipe really calls for fluid thin noodles I made it with spaghetti and let me tell you I don’t have any regrets that I do. I can’t wait to make these again and my know my family can’t wait either!
- 12 ounces, fluid Thin Noodles or Spaghetti Noodles
- 6 whole Green Onions, Sliced Thin
- 1/4 cup Soy Sauce
- 2 Tablespoons brown sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil or ¼ teaspoon chili flakes
- 4 Tablespoons vegetable oil (not olive oil)
- Cook Noodles or Pasta according to package instructions, drain and place back in the original pot or a serving large bowl.
- Whisk all the sauce ingredients together in a bowl
- Pour sauce over warm noodles and toss to coat very well. You may need to toss this a few times.
- Sprinkle with green onions and toss again. Then toss again right before serving.
Original Recipe Source
I thought this recipe was good but the original recipe called for a 9 inch round pan that I found to be too small. The cornbread was more like cake than cornbread and it took forever to bake. No really forever!
The second time I made this recipe I used a large square pan and it turned out much better. This is a super sweet recipe that you could even cut down the sugar on and use a honey glaze for the top now that would be delicious!
This is a recipe that I think you could make so many fun changes with. I think that this would make awesome muffins and you could even use some fresh corn in the recipe to make it even better!!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder (yes this is correct)
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- Preheat oven to 400 degrees. Spray a 10 x 10 x 2 inches pan or similar. The original recipe calls for a 9 inch round pan but I found that to be way too small. The cornbread was more like cake than cornbread. I didn’t like that at all it was just too thick and took forever to cook.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean
Original Recipe Source
Number of Servings: 12
- 213 calories per serving
- 33 carbs
- 7 grams of fat
- 3 protein
- 11 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*
I am sad to report that this recipe should come with a warning label! Don’t be like me and think you are smarter than the “average” bear and only make half a recipe of this popcorn like I did. Yep! Stupid!
This is one of those recipes you make when you are home all alone and have no one to share it with. Curl up on the couch, pop in your favorite movie, and eat until you are doubled over with a stomach ache because it will be well worth it!
Within 30 minutes of this popcorn being made we had NONE left… NONE! That’s how good it is! From the mouth of my husband “this stuff makes Crunch and Munch look like &$%^!# in a box! Yep it’s that good!! Yummm-O! BTW Forgive my crummy pictures I was being lazy and didn’t get the camera out, but instead used my phone. Yup crummy pictures!
INGREDIENTS: (Full Recipe)
- 2 bags microwave buttered popcorn, popped & unpopped kernels removed
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla
- 12 large marshmallows
- If you haven’t done it already pop 2 bags of popcorn then lay the out as close to a single layer as possible on a two tin foil line jelly roll pan or something similar with a small lip around it. I recommend the foil for easy clean up.
- Lightly spray the pan with some cooking spray. This may not be necessary but I was afraid it might stick to the foil.
- Melt the butter in a medium saucepan over low heat.
- Add the brown sugar, honey, vanilla & marshmallows. Turn heat to medium and stir until the marshmallows are melted and the mixture is smooth. Or you can be impatient like I was and add everything at one time then let it melt together.
- Spoon over the popcorn until it’s covering the popcorn as much as possible the with a nice sized spoon toss or mix popcorn to coat.
- If you have any left store in an airtight container.
I know … I know, terrible name, and a bad joke! This is a WONDERFUL recipe. I started it in the bread machine while I was cooking dinner and it was ready in time for dessert. The flavor is amazing. You could really play with the flavors in this recipe, and make all kinds of great monkey bread!!
3 hour turn around time:
Ingredients for the bread machine
- 1/4 cup milk
- 1 egg
- 1 tablespoon orange zest
- 1 large orange, juiced
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons margarine
- 1/2 teaspoon ground cinnamon
After dough cycle is done
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons orange juice
1. In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup. Place into bread maker.
2. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the bread maker and turn machine onto dough cycle.
3. When cycle is complete, divide the dough into 20 equal portions and roll into balls (if needed add a little flour to your hands and dough). Dip balls into melted butter and then into brown sugar. Place in greased bunt pan, or round glass dish.
4. Let rise for 35 to 45 minutes.
5. Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes. Let cool for 5 minutes then remove from pan.
6. Glaze with a mixture of confectioners’ sugar and orange juice.
This is my favorite way to use up left over pasta of any kind. I have used this recipe with left over tortellini, spaghetti, and linguine. Anything you have left over will work great. I hate having left over pasta go to waste. It’s not that expensive, but waste is waste.
Before I was married I would make this sauce and add tortellini to it that would be my quick and easy dinner. Now that I am more frugal I use any left over pasta in this sauce to make a nice side dish for a casserole or chicken or whatever we are having that needs a little extra to go along with it.
Waste not want not right?
I have always loved the ease of this garlic butter sauce. I will admit that it’s not very easy for me to cook it slowly but cooking it slowly really is the key to the success of the garlic. There seems to be a fine line between overcooked bitter garlic and crispy sweet garlic. Patience is a must with this recipe but its well worth it!!
- 1 tbsp. butter
- 1 tbsp. olive oil
- 2 cloves garlic minced
- 8 ounces cooked pasta noodles
- Preheat skillet on a medium flame or on a medium heated burner. To a warm skillet on add butter and olive oil.
- Once the butter is melted adds minced garlic.
- Sauté garlic on a medium to medium low flame so that the garlic gets crispy and toasted but does not burn or get scorched. The goal is sweet garlic flavor not bitter garlic. Cooking it as low as possible is the key for success with this sweet garlic. Be patient it’s worth the wait.
- Once the garlic is a nice toasted brown color add cooked pasta.
- Mix pasta in the butter garlic oil mixture until pasta is well coasted.
- Continue to heat until pasta is warmed through.