HOMEMADE Kahlua Recipe (Sugar Free Option Included!)
HOMEMADE Kahlua Recipe
I make big batches of this Homemade Kahula every Christmas and give them away as gifts in my gift baskets to friends and Family. I usually save bottles during the year to put it in but you can buy new bottles too 🙂
6 cups granulated sugar
4 cups water
1/4 cup instant coffee granules
1 cup water
1 (750 ml) bottle vodka (stronger the better)
1/2 cup pure vanilla extract (not imitation, please!)
1 Dissolve sugar in 4 cups water in a pan over medium heat; boil for 10 minutes; set aside.
2 Dissolve coffee granules in 1 cup water in a pan over medium heat; boil for 8 minutes.
3 Combine sugar mixture and coffee mixture; cool to room temperature.
4 Stir vodka and vanilla into cooled coffee mixture.
5 Store in sealed, decorative bottles.
SUGAR FREE OPTION
2 cups vodka ( 80 proof)
2 cups water
2 tablespoons vanilla extract
2 tablespoons instant coffee powder
sugar substitute (10 packets)
1 Combine first 4 ingredients in saucepan.
2 Cook until all dissolved.
3 Let boil a couple of minutes, leave a cover on pan/remove from heat and let sit at room temperature.
4 Add sweetener.
5 I store in refer.
I hope you enjoy this recipe for Homemade Kahlua
Cheesy Potato Corn Cakes Recipe
Cheesy potato Corn Cakes
I found this YUMMY recipe for Cheesy Potato Corn Cakes over on the Pillsbury website. They looked so good I just had to make them. My Family gave them a BIG thumbs UP! So, of course I had to share them with you all 🙂 Enjoy!
2 cups Hungry Jack® Mashed Potato Flakes
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
3/4 cup shredded Cheddar cheese
2 tablespoons all purpose or unbleached flour
2 tablespoons cornmeal
1 1/2 teaspoons seasoned salt
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk
1 egg, beaten
1/4 cup butter or margarine
Grated Parmesan cheese, if desired
In large bowl, combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk and egg; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown, turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.
I hope you enjoy these clever little Cheesy Potato Corn Cakes!
These cute little bite sized corn dogs were always a big hit with my kids when they were younger, and even today as adults if I make these appetizers they are the first things gone!
Corn Dog Bites
Corn Dog Bites!
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter, melted
1/2 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
1 package (7 oz) cooked chorizo sausage links
4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)
Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.
Photo Courtesy of Bettycrocker.com
A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings! These would make an AWESOME Thanksgiving appetizer, give them a try and let me know what you think. If you like recipes and want more please feel free to follow me on Facebook. https://www.facebook.com/Natalee.tilley
Loaded Smashed Sweet Potatoes
Loaded Smashed Sweet Potatoes
2 strips thick bacon
3 large sweet potatoes, cut into quarters
1/4 cup olive oil
Salt and pepper
1/2 cup sour cream
4 ounces cheddar cheese, grated
Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside.
Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper.
Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them.
Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet.
Bake smashed potatoes a second time for 10 minutes to crisp them up a bit.
Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.
recipe and photo courtesy of http://www.bettycrocker.com
Why get take out Onion Rings when you can make these awesome Cheesy Onion Rings at home!!
Photo credit: http://www.bettycrocker.com
Easy Homemade Cheesy Onion Rings
1 large white onion
1 1/3 cup flour
1/2 teaspoon salt
1 cup milk
1 1/2 cups Progresso™ panko bread crumbs
1/2 cup grated Parmesan cheese
Oil, for frying
Heat 3 inches of oil over medium high heat to 375ºF.
While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings.
Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside.
Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth.
Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet.
Mix together the panko and Parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack.
Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown.
Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.
Olive Garden Tuscan Garlic Chicken
Copy Cat Olive Garden Tuscan Garlic Chicken Recipe
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated
1 Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2 Dredge chicken in the mixture, shaking off any excess.
3 Saute the chicken in batches, in a large, nonstick, ovenproof skillet — with enough oil to coat — over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4 When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5 Preparing the pasta: Cook pasta al dente (or according to package instructions).
6 Drain and set aside until needed.
7 Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8 Slowly add remaining one tablespoon of flour and stir to combine.
9 Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10 Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy
photo by: tunasushi
Award-Winning Butter Tarts
pie pastry ( enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla
Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add egg and vanilla and mix well.
Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
I like runny– the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.