This recipe is long overdue for an upgrade on this site! It was one of my first recipes that I shared when I started blogging way back in 2009. I wrote a cute story about where the recipe came from (my Aunt Nancy B) but didn’t even include a photo, wow, not cool!!
This is one of our family’s favorites and has been in the family for decades. The best part is that it actually uses COFFEE and adults and kids like it equally, it never lasts long on my counter…
Coffee Crumb Cake
Ingredients:
3 cups flour
1 1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon ground flax seed*
2/3 cup shortening
2 eggs
1 1/3 cups cooled, brewed coffee
3/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray; set aside.
Mix all of the dry ingredients in a medium mixing bowl. Cut shortening (I use butter) into dry ingredients. RESERVE 3/4 cup for topping. Add the eggs, and the coffee, stir until mixed well. Pour into a 9 x 13 pan. Top with the flour/sugar mixture and sprinkle the pecans on top. Bake for 35-40 minutes
*I have been trying to add ground flax seed to everything that I can and this is one of those recipes, it wasn't in the original recipe, it's my addition
One of our family’s all time favorite past times is watching football on Sunday afternoons. There’s just nothing like waking up to a big Sunday breakfast, then watching football and grazing on appetizers all afternoon.
This is one of those dishes that is so easy I just had to share. I had a few odd items laying around that I wanted to use up, so you can feel free to add anything you like or have lying around ready to be used as well…
Crunchy Spinach Dip
Ingredients:
3 tablespoons butter
3 garlic cloves-minced
3 tablespoons flour
1 cup chicken stock
1 cup milk
1 package frozen spinach-thawed and drained well
1 can water chestnuts-diced
1 can artichoke hearts-chopped (I didn't have these and it was fine without them)
Salt and pepper, to taste
1/8 teaspoon ground fresh nutmeg
1 cup shredded mozzarella cheese
1 1/2 cups shredded Parmesan cheese, divided
Directions:
Preheat oven to 400 degrees.
Spray an 8 x 8 baking dish with non-stick cooking spray; set aside.
In a medium stockpot over medium heat, melt the butter. Add in the garlic and cook for 2-3 minutes, being careful not to burn the garlic. Add in the flour and whisk well, cook for about 2 minutes, stirring the whole time. Slowly add in the chicken stock and milk. Heat through and it will begin to thicken.
Season with the salt, pepper and nutmeg.
Add in the 1 cup of mozzarella cheese and 1 cup of the shredded Parmesan cheese, stirring to melt.
Pour into the prepared dish; top with the remaining shredded Parmesan and bake for 10 to 12 minutes or until browned and bubbly.
Serve with chips or ciabatta bread slices.
I saw something similar to this on a recent food show, but darned if I can’t remember what show or when it aired! I did remember a few of the ingredients and steps so I threw this together and whether it is close to the original or not, it sure was good!!
It would be great made with any holiday ham leftovers or deli meat would be good as well. I made the mistake the first time of adding too much cream cheese (I usually think more is better), too much really overpowered everything else, so use a light spread of it and it will be the perfect amount…
Baked Ham & Swiss Sandwiches
Ingredients:
8 ounces cream cheese-softened
2 teaspoons fresh chives-chopped
1 tablespoon stone ground mustard
1 stick butter-melted
2 tablespoons grated onions
2 tablespoons grated Parmesan
2 tablespoons Worcestershire sauce
1 package Hawaiian rolls-sliced
8 ounces ham-sliced
8 ounces Swiss cheese-sliced
Directions:
Preheat oven to 350 degrees.
In a small bowl, combine the cream cheese, chives and mustard. Mix until combined; set aside.
In a separate bowl, mix together the butter, onions, cheese and Worcestershire sauce; set aside.
Place the bottoms of the rolls in a 9 x 13 baking dish. Top with equal amounts of sliced ham and Swiss cheese. Spread some of the cream cheese on the top of the roll and place them on the sandwich bottoms.
Pour the butter mixture over the whole thing (you made need to microwave it for a few seconds if it is has solidified). Cover with aluminum foil and bake for about 20 minutes. Remove the foil and bake for another 5 minutes.
Shrimp In Garlic Sauce
Shrimp In Garlic Sauce
Ingredients:
2 tablespoons butter
1# Medium shrimp, peeled and deveined*
1/4 cup olive oil
1/2 small onion-diced
6 garlic cloves-minced
1/2 orange bell pepper-diced (or use whatever color you like)
3/4 cup vegetable stock (or seafood stock if you have it)-you could substitute with some white wine as well
Juice of 1/2 of a lime
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon flour
1 tablespoon chives-chopped
Directions:
In a medium stockpot, heat the butter over medium heat. Once melted, add the shrimp and sear on both sides-but don't cook through. Transfer the shrimp to a plate; set aside.
In the same pot, add the olive oil and heat over medium heat. Add the onion, garlic and bell pepper and sauté until tender, about 6 minutes.
Add in the lime juice, stock (or wine), salt and pepper. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until bubbly.
Pour out half of the liquid into a bowl, add in the flour and whisk until combined. Add back into the stock pot and stir until the sauce thickens.
Add the shrimp and cook for 5-7 minutes or until the shrimp is done, be careful not to overcook the shrimp!
Serve over brown rice and top with the chives.
*Since I was using the vegetable stock, I left the shrimp tails on for the cooking process to add a little extra flavor to the sauce.
I love it when one of my friends has a great recipe–and it’s even better when she shares it! I made this for one of our Christmas celebrations and it was the perfect accompaniment to the prime rib. It gave that bit of spice and sauciness that went so well with an awesome piece of meat…
Chipotle Mashed Potatoes
Ingredients:
2 pounds Yukon Gold potatoes-peeled and cubed
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter-softened
2 chipotle peppers in adobo sauce-minced
2 cloves garlic-chopped
1/2 cup Monterey jack cheese-shredded
1/4 cup reduced fat mayonnaise
1/4 cup half and half
2 tablespoons chopped chives
Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat, cover and simmer about 25 minutes or until tender. Drain, put the potatoes back into the pot to "dry" for a minute or so.
Add in the salt and pepper, butter, chipotle peppers and garlic. Mash until smooth. Fold in the cheese, mayonnaise and half and half, stir until the cheese has melted. Right before serving, mix in the chopped chives.
adapted form www.allrecipes.com
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