Copycat Chic Fil A Frosted Coffee

Last fall, I fell in love with Chic Fil A’s Frosted Caramel Coffee. That beverage disappeared off of their menu and was replaced with their Frosted Coffee. Yay! Don’t worry, I will tell you how to make both.

Ingredients:

Vanilla Ice Cream (preferred but frozen yogurt could be used) You will want a 3 to 1 ice cream ratio over your cold brew coffee

3/4 cup Cold Brew Coffee, unsweet

Blend to incorporate in your blender. Pour in a glass and enjoy!

Add a pump or two of caramel coffee syrup to the ice cream, cold brew in the blender to make Frosted Caramel Coffee.

To make Caramel Coffee Frosted, add a pump or two of caramel coffee syrup. I love both flavors.

Sausage and Pepper Baked Ziti

My family loves baked ziti and I was craving comfort casserole. This recipe feeds many so cut in half or make 2 portions and freeze one. Make it meatless and leave the sausage out.

Ingredients:

2 pounds of ground italian sausage, I used sweet

1 package of chopped peppers, I purchased these in the produce department

1 cup onion, chopped

1 16 ounce box of ziti

2 jars of your favorite marinara (spaghetti) sauce, use what you need. I had about a half a jar leftover

1 32 ounce container of ricotta cheese

3/4 cup Parmesan cheese (the dry kind that you shake out)

3 Tablespoons chopped parsley

3 eggs

1 package/container Parmesan shreds (grated)

2 pounds grated mozzarella cheese

In a skillet, brown sausage with peppers and onions. While your sausage is cooking, you can boil the ziti noodles. Cook according to package directions. Drain grease from sausage and drain pasta. Put pasta in a bowl and toss with a small amount of marinara sauce. Set both aside.

In a medium size bowl, add ricotta, eggs, dry Parmesan and parsley and mix thoroughly.

Preheat oven to 375 degrees.

I used a large 9 x 15 casserole dish, prepare with nonstick cooking spray. Spread some marinara sauce on the bottom of casserole dish.

Layer half of your ziti in the bottom of your pan. Add a layer of the ricotta mixture and top ricotta with the sausage and peppers.

Top sausage and peppers with marinara sauce and grated Parmesan.

Add half of your mozzarella cheese on top of the Parmesan cheese.

Repeat layers. Bake 30-40 minutes until hot and bubbly.

Serve with a salad, garlic bread and glass of vino. Manga! Enjoy!

Bacon, Brussels And Balsamic

I recently had this at a restaurant in Lutz, Florida. It was served as an appetizer but this could easily be served as a side dish. This recipe can easily be doubled and should be if you serve it as a side dish. What’s not to love? Bacon, Brussel Sprouts, Balsamic glaze and chopped peanuts for crunch.

Ingredients:

6 slices of bacon

3 Tablespoons butter

1 pound bag of Brussel Sprouts, I bought a bag of raw, ready to steam, I did NOT steam them, cut them in half

1/2 cup onion, chopped

Salt and pepper to taste (I used sea salt)

1/4 cup dry roasted peanuts, rough chopped

*Balsamic (Vinegar) Glaze, enough to drizzle

Cook bacon in a skillet until crisp. Drain on paper towels, save bacon grease. Melt butter in bacon grease. Add Brussel Sprouts and onion. Cook till tender about 8-10 minutes. I like mine caramelized so I cooked my Brussels on a higher heat. Once cooked, add bacon and crumble it. Drizzle balsamic glaze and place chopped peanuts on top. Enjoy!

*Balsamic Glaze can be purchased at the grocery store where vinegar is sold.

Monica’s Crockpot BBQ Chicken

I recently had the best BBQ Chicken Sliders at my son and Daughter in love’s home. I knew I had to make it and share it in the blog. This makes a perfect dinner, appetizer, tailgate meal, party meal, it’s just perfect and so tasty.

Ingredients:

4 – 6 boneless, skinless chicken breasts, not frozen*

1 18 ounce bottle Sweet Baby Ray’s Original BBQ Sauce

1/2 cup brown sugar

2 Tablespoons vinegar (white)

1 teaspoon red pepper flakes**

1/2 teaspoon garlic powder

Hawaiian Rolls for sliders or your favorite bun for a sandwich

Spray slow cooker with non stick cooking spray. Place chicken in the bottom of the slow cooker. In a separate bowl, combine BBQ sauce, brown sugar, vinegar, pepper flakes and garlic powder. Pour over chicken and cook 4-6 hours. Remove chicken and shred with forks. Place shredded chicken back in the slow cooker and keep warm until ready to serve.

Toppings:

Shredded cheese

Raw or sautéed onions

Pickles (I prefer Wickles)

Fried Jalapeños

Really whatever you like is just perfect.

Pile on the chicken and your favorite toppings and enjoy! This is a perfect crowd meal and everyone can serve themselves and individualize their sandwiches and sliders.

*I used 6 big chicken breasts because I wanted leftovers to share with my family. Granddaughter Willow loved this chicken and my Dad enjoyed it too. If you make 6 chicken breasts, make more BBQ sauce. Increase sauce ingredients by one half or doubling it.

**Red pepper flakes! They do not add heat, just flavor. No one knew I added them. I would never feed baby Willow something spicy. Trust me, add them to the recipe. Now if you want heat, add more!

Danielle’s Almond Funfetti Cake

My daughter in love Danielle loves Almond Cakes snd she also loves Funfetti cakes (cakes baked with sprinkles). For her birthday I decided to combine her two favorites into one cake. This cake was so moist and delicious. I might add it was very colorful too with the sprinkles. I have never made a semi-homemade cake before. This recipe adds flour, sugar and pudding to a white cake mix. It was fabulous. The cake has a light subtle almond flavor that was delicious. She chose vanilla buttercream for the frosting and it was delicious. I think the next time I make this cake, we will try almond flavored buttercream.

Cake Ingredients:

1 box white cake mix (strongly suggest Duncan Hines)

1 cup all purpose flour

1 box vanilla instant pudding

1 cup sugar

1 teaspoon salt

1 1/3 cup water

1 cup sour cream

2 Tablespoons vegetable oil

1 1/2 teaspoons pure almond extract

1 teaspoon pure vanilla

4 egg whites (room temperature)

10 heaping Tablespoons of sprinkles

Preheat oven to 325 degrees. Spray two 9″ cake pans, three 8″ cakes or an 11 x 13″ rectangular pan with nonstick cooking spray that contains flour such as Baker’s Joy.

Whisk cake mix, flour, pudding, sugar and salt in your mixing bowl. I use my whisk attachment on my stand mixer. Add in water, sour cream, oil, almond and vanilla extracts and egg whites. Beat on low speed for 4 minutes. Pour in the sprinkles and mix to combine.

Pour cake batter into your desired size cake pan(s). Bake for 25-35 minutes. Check with cake tester and bake until it comes out clean. Cool completely before frosting.

Vanilla Buttercream Ingredients*:

1 1/4 cups Crisco

3 sticks butter, room temperature

2 teaspoons salt

3 teaspoons vanilla extract

8 -10 cups of powdered sugar

3-4 Tablespoons of milk (more if needed)

Cream Crisco and butter together. Add vanilla. Gradually add powdered sugar, one cup at a time on low speed. Add milk and blend well.

*I decorated this cake with a Wilton 1M decorating tip. Making the roses takes a lot of frosting so if you are making the round cakes and the rectangular cake without roses, you can probably cut this frosting recipe in half.

Recipe adapted from Cupycakesmurf

Everything But The Bagel Deviled Eggs

It’s a new year, new decade and I always try to start low carb or low calorie. I happen to love devil eggs and love to eat them whenever I can, eating healthy or not. I used Trader Joe’s seasoning but my local Publix sells it, Amazon sells it and Sam’s Club does too. You can easily make your own Everything But The Bagel seasoning too. I will give you the instructions below my recipe.

Ingredients:

8 hard boiled eggs

Salt and pepper to taste

3 Tablespoons Mayonnaise

3 Tablespoons Mustard (your choice of Dijon, yellow, grainy, your favorite)

Everything But The Bagel Seasoning (recipe below for homemade)

Slice eggs in half and scoop out yolk and place yolk in a separate bowl. Mash eggs with a fork or potato masher. Season with salt and pepper. Stir in mayonnaise and mustard, blending well. Spoon back in the egg whites and sprinkle with Everything But The Bagel Seasoning.

Ingredients:

1 Tablespoon sesame seeds

1 Tablespoon poppy seeds

1 Tablespoon dried onion flakes

1 Tablespoon dried garlic flakes

1 Tablespoon coarse sea salt

Combine above ingredients and store in an airtight container until ready to use. There are a lot of recipes for this seasoning and I have always heard Sunny Anderson say equal parts of said ingredients. That’s what I go by if I am making it myself. I typically buy it because it’s cheaper to purchase than buying all of the ingredients.

Broccoli Casserole Rewind

My favorite vegetable is green beans. My Daughter in Love Danielle loves broccoli. She wondered what my green bean casserole would taste like if I used broccoli instead of green beans. We decided to try it Christmas Day as one of our side dishes. It was wonderful. I have rewound the recipe, taken out the green beans and added frozen broccoli florets.

Ingredients:

2 packages of frozen broccoli florets, steam in the bag, cooked to package directions
1/2 cup onion, diced fine
2 Tablespoons of flour
1/2 teaspoon salt
1 1/2 teaspoons soy sauce (secret ingredient that rocks this recipe)
1 teaspoon sugar
2 Tablespoons butter
1 cup of sour cream
2 cups of cheese
1 large container of French fried onions

Preheat oven to 350 degrees. Melt butter in a skillet on the stove. Add flour to pan to make a roux. Cook for one minute. Do not burn! Add onion, salt, soy sauce, sugar and sour cream. Stir to blend. Add broccoli and toss in mixture to coat. Pour into a 2 1/2 quart casserole dish. Top with cheddar cheese. Distribute onions on top of cheese and bake for 30 minutes or until hot and bubbly. I usually check halfway through the cooking time to make sure the fried onions are not getting too brown, if they are, tent with foil.

***Tip: This dish can be made a day or two ahead and refrigerated without the onion topping on it. Take it out of the refrigerator 20 minutes before you need to bake it. Right before baking, add the French fried onions. This can be a big time saver when trying to prepare a holiday meal.

Bailey’s Chocolate Chip Cookies

I first saw these Bailey’s Chocolate Chips almost a year ago but they were selling for $140 a bag. That wasn’t happening. However, I was thrilled when I discovered them this fall at Walmart for under $4! These chips are flavored like Bailey’s Irish Cream but don’t not contain any alcohol. However, my recipe does but you can easily not add it to the recipe. I did so to enhance the Bailey’s flavor.

Ingredients:

2 1/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of solid vegetable shortening, I used Crisco

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

3 Tablespoons of Bailey’s Irish Cream, optional

1 12 ounce bag of Bailey’s Chocolate Chips

Sea salt, optional

Preheat oven to 350 degrees.

Add flour, baking soda and salt to a bowl. Whisk together and set aside.

In a mixing bowl, cream Crisco and sugars together. Add eggs, vanilla and Bailey’s Irish Cream snd blend. Stir in Bailey’s Chocolate Chips. Drop by spoonfuls on a cookie sheet. Bake for 9-11 minutes. I preferred adding sea salt to my cookies because I like sweet and salty and without the salt, in my opinion, these were sweet. I added the salt as soon as they came out of the oven. It’s all a matter of preference, so taste one without the salt and see what you think. Cool on cookie sheet for five minutes and continue cooling on a cooling rack. Store in an airtight container when completely cool. Enjoy!

Apple Cider Bread

This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.

Ingredients:

1 stick of butter, melted

1 cup of sugar

2 eggs

1 teaspoon vanilla

1/2 cup real buttermilk

1/2 cup apple cider

1/2 cup applesauce

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used

Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.

In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.

In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.

Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.

Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.

Cinnamon Sugar Topping Ingredients:

I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.

Apple Cider Glaze:

1/2 cup powder sugar

1 Tablespoon apple cider

Stir to mix an drizzle over cooled bread.

Orange Glazed Sweet Potatoes

This is a recipe from my past. My Aunt Juanita gave this recipe to my Mom between 40-50 years ago. Losing my handwritten recipes was heartbreaking but I knew I had put the recipe in a school or church cookbook. My dear Aunt didn’t remember the recipe. I sure remembered it. You have two options, use sweet potatoes or yam patties. I used yam patties because that’s what my Mom always used. This old vintage recipe is a keeper.

Ingredients for Glaze:

2 big navel oranges, zest only

2 cups orange juice, I used pulp free

1/3 cup white granulated sugar

1/3 cup brown sugar, packed

3 Tablespoons butter, melted

1/4 teaspoon salt

2 Tablespoons corn starch

Combine all ingredients in a small saucepan and cook until thickened.

You may use raw sweet potatoes or frozen patties (if you buy or use frozen patties, thaw them before using in this recipe). It’s easy to find the patties at your grocery store during the holiday season. They freeze well too if you want to make this recipe for Easter.

Preheat oven to 350 degrees.

For raw sweet potatoes, cook in boiling water for 20 minutes or until tender. Cool, peel and slice. Place sliced in a baking pan that has been sprayed with nonstick cooking spray. Pour the glaze over the slices and bake for 30 minutes.

For prepared patties, place patties in baking dish. Pour the glaze over the patties, bake for 30 minutes.