This yields about 5 cups however I would suggest to double amounts if you are serving more than 3 people, use very strong or double strength brewed coffee for this and plan ahead this needs about 5 hours of freezing time better still make a day in advance! you will need a blender to make this

Servings 3

Ingredients:

2-1/4 cups very strong coffee, cooled

1/3 cup light brown sugar

1-1/2 cups light cream (such as half and half cream)

pinch cinnamon

3-4 tablespoons bourbon whiskey, or to taste

1/2 cup light cream

Instructions:—————————————-

In a bowl combine the cooled coffee with brown sugar, 1-1/2 cups light cream and cinnamon; mix until no sugar granules remain.

Pour into ice cube trays and freeze until firm (about 5 hours).

In a blender blend the frozen cubes with 1/2 cup light cream and the bourbon whiskey.

Pour into glasses.

Taken from my “Favorites” folder… plan ahead the filling needs to be refrigerated for at least 4 hours or up to 24 hours

You may want to double the recipe these are very good!

Yield 15 spring rolls

Ingredients:

3/4 pound fresh shrimp, finely chopped

1/2 pound ground pork (do not use ground beef)

1 large egg, lightly beaten

1 (8-ounce) can water chestnuts, well drained and minced

1 (8-ounce) can bamboo shoots, well drained and minced (hand-squeeze out any excess moisture)

1 tablespoon fresh minced garlic  (about 1 large clove and 1 small clove)

2 tablespoons minced fresh ginger

2 green onions, finely chopped

1-1/2 tablespoons soy sauce

1/2 teaspoon salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

15 spring roll wrappers

1 egg, beaten

oil for frying

Instructions:———————————————

In a medium bowl combine the shrimp with ground pork and egg; using clean hands mix to combine.

Add in the next 8 ingredients; mix to combine.

Cover and refrigerate for 4-24 hours.

*Note* don’t be tempted to over-fill the wrappers or you will have a hard time sealing them.

Spoon a semi-heaping tablespoonful of prepared filling into the center of 1 wrapper.

Fold the top corner of the wrapper over the filling tucking the tip of the corner under the filling then fold left and right corners over the filling.

Lightly brush remaining corner with beaten egg.

Repeat with remaining wrappers and filling.

Pour about 2-3 inches of oil in a skillet then heat to 350 degrees F.

Fry the spring rolls a few at a time for about 5-6 minutes or until golden brown.

Drain on brown paper bags or paper towels.

Posted on www.recipezazz.com

One of my all time favorite rice dishes, make this as spicy as you like by adjusting the chili flakes and for a mild flavor omit the chili flakes and use ground beef in place of the spicy sausage meat, feel free to add a jalapeno pepper, corn kernels, frozen peas,  mushrooms, black beans or veggies of choice

Servings 6-8

Ingredients:

1-1/2 pounds spicy bulk pork sausage meat (such as Jimmy Dean’s Bulk Spicy Pork Sausage or can use spicy Italian sausages links with casings removed)

2 medium onions, chopped

5 large garlic cloves, minced (the more garlic the better!)

1 small green bell pepper, seeded and chopped

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

1 (1-1/4 ounce) package taco seasoning mix

2 teaspoons seasoned salt, or to taste (can use white salt)

1 (10-ounce) can chicken broth (1-1/2 cups)

1 (28-ounce) can diced tomatoes with juice (do not drain and do not substitute crushed or pureed it will not work)

1 cup uncooked white rice

fresh ground black pepper, to taste

1 cup shredded cheddar cheese (can use more or less)

Instructions:

In a large skillet over medium-high heat cook the sausage meat with onion, garlic and bell pepper until the meat is no longer brown; drain fat.

Continue to cook until the meat is browned (this may take about 10-12 minutes for the meat to brown).

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth and diced tomatoes with juice; bring to boil stirring.

Mix in the rice then season with salt and pepper.

Reduce heat to low, cover and simmer for about 25-30 minutes or until the rice is softened.

Sprinkle the cheddar cheese on top and serve from the skillet.

I like to serve this over crispy baked breaded chicken or fried chicken it also goes well over mashed potatoes or fries and you don’t need pan drippings to make this!

Yield 3 cups

Ingredients:

1/4 cup butter

1/4 cup all-purpose flour

1/4 teaspoon garlic powder

1/2 teaspoon onion powder, optional

2 (10-ounce) cans chicken broth

1 tablespoon chicken bouillon powder (I use one small package OXO brand chicken bouillon)

1 cup light cream or milk

1/2 teaspoon fresh ground black pepper, or to taste

salt, optional and to taste

Instructions:—————————————

In a medium saucepan melt butter over medium-high heat.

Add in flour, garlic powder and onion powder mixing until blended (about 1 minute).

Slowly add in chicken broth, bouillon powder and light cream or milk whisking constantly until bubbly and thickened.

Reduce heat to low and simmer for 2 minutes stirring constantly.

Season with black pepper and salt if desired.

I make this using my no-cook pizza sauce you may of coarse use you own favorite pizza sauce, this may be made a day in advance and refrigerated until ready to bake, feel free to use pepperoni in place of the spicy pork sausage or hot Italian sausage links with casings removed or you may use whatever you prefer!… serve hot or warm with tortilla chips

Servings 8

Ingredients:

1 (8-ounce) package cream cheese, softened

1 teaspoon dried Italian seasoning

1 large garlic clove, minced (can use more)

2 cups shredded mozzarella cheese

1 cup  shredded cheddar cheese cheese

1/2 to 3/4 cup prepared pizza sauce

3/4 cup spicy bulk pork sausage, cooked  (such as Jimmy Dean’s Spicy Bulk Pork Sausage)

1 small green bell pepper, seeded and chopped

2-4 tablespoon canned jalapeno peppers, or adjust to taste

chopped green onions

Instructions:—————————————–

Grease a 9 or 10-inch pie plate.

In a bowl combine the cream cheese with Italian seasoning and minced garlic, then spread into the bottom of the pie plate.

In a bowl combine the mozzarella cheese with the cheddar cheese, then sprinkle half over the cream cheese.

Using a spoon dollup the pizza sauce over the shredded cheese, then sprinkle the cooked sausage meat and bell peppers over the pizza sauce.

Top with remaining shredded cheeses and then the jalapeno peppers on the top.

At this point you may refrigerate for up to 1 day before baking.

Bake lowest oven rack in a preheated 350 degrees F oven for 20-22 minutes (if baking from a cold state baking time may need to be increased slightly).

Sprinkle chopped green onions over the top of the baked dip, then serve hot or warm.

Taken from my “Favorites” folder!

Really this is almost as good as the traditional strudel and you may like it even better! using a good quality apple pie filling will add to the flavor I use E.D. Smith brand, this will make two strudels you could reduce the recipe by half although I would recommend to make the two these are very good and will go fast!

Thaw the frozen puff pastry sheets for 40 minutes at room temperature

Yield 2 strudels

Ingredients:

2 sheets frozen puff pastry, thawed (from a 17.3 ounce box)

1 egg, lightly beaten

1 tablespoon water

2 (21-ounce) cans apple pie filling

2/3 cup raisins, divided (optional)

confectioners sugar, optional

Instructions:—————————————

Preheat oven to 375 degrees F.

Light grease a baking sheet or line with parchment paper.

In a small bowl whisk egg with water.

Unfold 1 thawed puff pastry sheet onto a lightly floured surface with the short end facing you.

Spoon 1 can of apple pie filling over the sheet then spread to within 1-inch of the edges, and if using raisins sprinkle 1/3  cup over the filling.

Starting at the short end roll up in jelly-roll fashion.

Place seam-side down on baking sheet then tuck ends under to seal.

Brush top with egg mixture, then cut several 2-inch slits 2-inches apart ton top.

Repeat with the remaining puff pastry sheet.

Bake about 35 minutes or until golden brown.

Cool on baking sheet for a about 22-25 minutes, then sprinkle with confectioners sugar if desired.

Slice and serve warm.

You will also find this recipe on www.recipezazz.com

This also makes a great dinner served with a side salad, plan ahead there is a 4-24 hour refrigeration time…

If you are planning to make this using fresh tomatoes the results will not be as good as the canned, I also do not like to drain the canned tomatoes completely a little juice left (not all the juice) in the can is a good thing and make certain that your bread is 1-2 days old before slicing into cubes

Servings 8

Ingredients:

1 loaf Italian bread, cut into about 1-inch cubes (use a 1-pound day-old bread)

4 ounces Italian thick-sliced prosciutto, diced (or use cooked cubed ham)

1/2 cup canned roasted red peppers, sliced

2 green onions, chopped

1/2 cup freshly grated Parmesan cheese

1 (14-ounce) can diced tomatoes, slightly drained (a little juice left in the can is a good !)

1/4 cup pitted sliced black olives

3/4 cup shredded mozzarella cheese

6 large eggs

3 cups light cream (can use milk but light cream is better or use 1-1/2 cups each of milk and light cream)

2 teaspoons dried Italian seasoning

1/2 teaspoon salt

1 teaspoon fresh ground black pepper, or to taste (I use lots of pepper)

Instructions:————————————-

Grease a 13 x 9-inch baking dish.

Sprinkle half of the bread cubes evenly into the bottom of the baking dish.

Top with the diced Italian prosciutto,  roasted red peppers, green onions then 1/2 cup Parmesan cheese.

Spread the remaining bread cubes on top.

Sprinkle the chopped canned tomatoes over the bread then the olives and then 3/4 cup shredded mozzarella cheese.

In a large bowl whisk the eggs then add in the light cream, Italian seasoning, salt and black pepper; pour evenly over the top then pressing down with hands to make certain that the bread is completely coated with the cream/egg mixture.

Cover and chill for 4 hours or up to 24 hours.

Preheat oven to 325 degrees.

Set oven rack to second-lowest position.

If desired you may sprinkle about 1/3-1/2 cup Parmesan cheese on the top but that is only optional.

Bake uncovered for about 40-50 minutes or until browned.

Allow to stand for about 15 minutes before slicing.