Coffee-Crusted Prime Rib
• 1 tablespoon finely ground coffee
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon coarsely ground pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 beef ribeye roast (4 to 5 pounds)
• 2 tablespoons Crisco® Pure Olive Oil
• 2 cups soaked wood chips, optional
• In a small bowl, combine the first nine ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
• Remove roast from refrigerator 1 hour before grilling; brush with oil. Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.
Yield: 12-16 servings
Layered Mocha Cheesecake
CRUST
• 1 1/2 cups Oreo cookie crumbs
• 1/4 cup butter, melted
FILLING:
• 2 tblsp plus 1 1/2 tsp instant coffee granules
• 1 tblsp boiling water
• 4 packages (8 ounces each) cream cheese, softened
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs lightly beaten
• 2 tsp vanilla
• 2 cups (12 oz) semisweet chocolate chips, melted and cooled!
GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tblsp butter
• chocolate-covered coffee beans, optional
• Combine cookie crumbs and butter; press onto the bottom of a greased 9" springform pan. In a small bowl, combine the coffee granules, and water; set aside.
• In large mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy-duty foil (about 16 in square) (NOTE: buy the really wide foil..from personal experience if there's any seam in it, water will leak through while baking!!). Securely wrap foil around pan. Place in a large baking pan; add 1" of hot water to larger pan.
•Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight.
Coffee Cream Cheese Spread
• 2 packages (3 ounces each) cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/2 teaspoon instant coffee granules
• In a small bowl, beat cream cheese, confectioners' sugar and coffee granules until light and fluffy. Serve with bread, bagels or toast. Store in the refrigerator.
Yield: 1 cup
Poor Man's Cappuccino
• 1/3 Espresso
• 1/3 Steamed Milk
• 1/3 Foam
• If you do not have an espresso machine use either a mocha pot or brew strong coffee. Heat the milk by using a saucepan or in the microwave. It's best to use an electric beater to froth the milk. Pour the hot milk onto the coffee using a spoon to hold back the froth. Add the frothed milk last. Top off the cappuccino with powered chocolate or caramel syrup to your taste. I guarantee that it will taste better than the "golden arches"
Easy Oven Stew
• 2 pounds beef stew meat, cut into 1-inch cubes
• 4 large carrots, cut into 1-inch pieces
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1-1/2 cups beef broth
• 1 can (8 ounces) tomato sauce
• 1/2 cup quick-cooking tapioca
• 1 teaspoon instant coffee granules
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, optional
• In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.
Yield: 8 servings
Iced Coffee
• 2 tablespoons ground coffee
• 4 ice cubes
• 1 small scoop of vanilla or chocolate ice cream (optional)
• 1/2 cup of milk
• 1 teaspoon of sugar
• Brew the coffee using your regular method. Make it a little stronger then normal by using 2 tablespoons of ground coffee per 1/2 coffee cup of water. It is very important that the coffee is strong as the ice and milk dilutes the taste. Pour hot coffee over ice and ice cream. Stir in the milk and sugar and your good to go!
• A great addition is to prepare coffee ice cubes ahead of time and instead of using regular ice cubes brew strong coffee and freeze. Then your iced coffee never gets watered down, and the flavor only intensifies.
Cinnamon Espresso Butter
• 2 teaspoons Instant Coffee granules (or 1 tsp of espresso powder)
• 2 teaspoons Water
• 1/2 teaspoons Vanilla extract
• 1/2 cup Butter, softened
• 1 tablespoon Confectioners' sugar
• 1 teaspoon Ground cinnamon
• In a small bowl, combine the coffee granules, water and vanilla. In another small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.
Yields 1/2 cup
Nutty Popcorn Party Mix
• 3 quarts popped popcorn
• 1 cup unsalted dry roasted peanuts
• 1 jar (3-1/2 ounces) macadamia nuts, halved
• 1/2 cup slivered almonds
• 1/4 cup flaked coconut
• 3/4 cup butter, cubed
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup light corn syrup
• 1/4 cup strong brewed coffee
• 1/8 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• In a large bowl, combine the popcorn, nuts and coconut. In a large saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated.
• Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250° for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers.
Yield: about 12 cups.
Coffee-Flavored Roast Beef
Prep time: 35 min – Cook: 6 hours
• 6 medium Red potatoes cut into wedges
• 6 medium Carrots - cut into 1 inch lengths
• 2 Beef sirloin tip roasts (2 to 3 lbs each)
• 1 teaspoon Salt, divided
• ½ teaspoon Pepper, divided
• 2 teaspoons Canola oil
• 1 medium Onion, halved and sliced
• 2 cups Whole fresh mushrooms, quartered
• 2 Garlic cloves, minced
• 1 ½ cups Brewed coffee
• 1 teaspoon Chili powder
• 3 tablespoons Cornstarch
• ¼ cup Cold water
• Place the potatoes and carrots in a 6-qt. slow cooker. Sprinkle the beef with half of the salt and pepper. In a large skillet, brown the beef in oil on all sides. Transfer to slow cooker. In the same skillet, saute the onion in the drippings for 2 minutes. Add the mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
• Remove the meat and vegetables to a serving platter; keep warm. Skim fat from the cooking juices; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 min or until thickened. Serve with meat and vegetables.
Yields 8 servings (2 cups gravy)
Frosty Coffee Pie
Prep 15 min + freezing
• ¼ cup Hot fudge ice cream topping, warmed
• 1 Chocolate crumb crust (9 inches)
• 3 cups coffee ice cream, softened
• 1 pkg (5.9 oz) Instant chocolate pudding mix
• ½ cup Cold strong brewed coffee
• ¼ cup Cold Milk
• 1 ¾ cups Whipped Topping
• 1 cup Marshmallow crème
• ¼ cup Miniature semisweet chocolate chips
• Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended; spoon into crust.
• In another bowl, combine the whipped topping and marshmallow crème; spread over top. Sprinkle with the chocolate chips. Cover and freeze until firm
Yields 8 servings
Cappuccino Cinnamon Rolls
Prep: 45 min + rising Bake: 25 min
• 1 package (1/4 oz) Active dry yeast
• 1 cup Warm water (110 to 115 degrees)
• 3/4 cup Warm milk (110 to 115 degrees)
• 1/2 cup Buttermilk
• 3 tablespoons Sugar
• 2 tablespoons Butter, softened
• 1 1/4 teaspoon Salt
• 5 1/2 to 6 cups All purpose flour
FILLING
• 1/4 cup Butter, melted
• 1 cup Packed brown sugar
• 4 teaspoons instant coffee granules
• 2 teaspoons ground cinnamon
ICING
• 2 tablespoons butter, softened
• 1 to 2 tablespoons Milk
• 2 teaspoons Cappuccino mix
• 1 1/2 cups Confectioners' sugar
• 1/2 teaspoon Vanilla extract
• In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch the dough down; turn onto a floured surface. Roll into an 18-in x 12 in. rectangle; brush with butter.
• Combine brown sugar, coffee granules and cinnamon; sprinkle over the dough to withing 1/2 inch of edges.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 9 x 13 in. baking pan. Cover and let rise until doubled, about 30 minutes.
• Bake at 350 degrees for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. serve warm.
Yields: 1 dozen
Dorothy's Barbecue
• 1 beef rump roast or bottom round roast (5 to 6 pounds)
• 12 cups water
• 1 bottle (14 ounces) ketchup
• 1 cup packed brown sugar
• 1 cup hot coffee
• 3 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground mustard
• 1 tablespoon prepared horseradish
• 1/2 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground allspice
• 18 to 20 hamburger buns, split
• Place roast and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender. Remove heat; cool. Strain broth; set aside 1-1/2 cups.
•In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar, Worcestershire sauce, mustard, horseradish, seasonings and reserved broth; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
•Thinly slice or shred roast; add to sauce and heat through. Serve on buns.
Yield: 18-20 servings
Java Cream Drops
Prep: 35 min Bake: 10 min./batch
• 2 tablespoons Instant Coffee granules
• 1 tablespoon half and half cream
• 1 cup Butter, softened
• 2/3 cup Sugar
• 2/3 cup Packed brown sugar
• 1 Egg
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/4 cup Baking cocoa
• 1/2 cup Finely chopped walnuts
• 1/2 cup Miniature semisweet chocolate chips
• In a small bow, combine coffee granules and cream; set aside. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Beat in the egg, vanilla and reserved coffee mixture. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
• Divide dough in half. To one portion, add the cocoa and walnuts. Stir the miniature chocoalte chips into the remaining dough.
• To form cookies, place 1 teaspoon of each dough on an un-greased baking sheet; lightly press the doughs together to creat two-tone cookies. Flatten slightly.
• Repeat with the remaing doughs. Bake at 375 degrees for 8-10 min. Cool for 1 minute before removing from pans to wire racks.
Yields: 5 dozen
Mocha Nut Balls
Prep: 20 min Bake: 15 min./batch
• 1 cup Butter, softened
• 1/2 cup Sugar
• 2 teaspoons Vanilla extract
• 1 3/4 cups All purpose flour
• 1/3 cup Baking cocoa
• 1 tablespoon Instant coffee granules
• 1 cup Finely chopped pecans or walnuts
• Confectioners' sugar
• In a large bow, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets.
• Bake at 325 degrees for 14 - 16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll the warm cookies in confectioners' sugar.
Yield: 4 1/2 dozen
Smoky Grilled Chicken
• 1/2 cup packed dark brown sugar
• 2 tablespoons ground mustard
• 2 tablespoons instant coffee granules
• 1 cup hot water
• 2 bottles (14 ounces each) ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Liquid Smoke, optional
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), quartered
• In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce for another use.
• Grill, covered, over medium heat, for 30 minutes, turning and basing with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear.
Yield: 4 servings
Mocha Chip Pie
Prep: 20 min Bake: 15 min
• 1 1/2 cups Chocolate wafer crumbs
• 1/4 cup Butter, softened
• 1 envelope Unflavored gelatin
• 1/2 cup Milk
• 1/2 cup plus 1 tablespoon Sugar, divided
• 1/2 cup Strong brewed coffee
• 1/4 cup Water
• 1/4 teaspoon Salt
• 2 squares (1 oz ea.) Unsweetened chocolate, melted & cooled
• 1 teaspoon Vanilla extract
• 2 cups Heavy whipping cream, divided
• Toasted sliced almonds optional
• In a bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a greased 9 in. pie plate. Bake at 375 degrees for 5-7 min. or until lightly browned. Cool on a wire rack.
• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Add 1/2 cup sugar, coffee, water and salt; cook and stir for 5 minutes or until sugar is dissolved.
• Remove from the heat; stir in melted chocolate and vanilla. Transfer to a large bowl; cover and refrigerate until slightly thickened, stirring occasionally.
• In a small mixing bowl, beat 1 cup cream until stiff peaks form; fold into chocolate mixture. Spread evenly into crust. Refrigerate for 4 hours or until set.
• Just before serving, in a small mixing bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Pipe over pie. Garnish with almonds if desired. Refrigerate leftovers.
Yields: 8 servings
Tangy Baked Beans
• 2 bacon strips, cut into 1-inch pieces
• 2 tablespoons strong brewed coffee
• 4 teaspoons brown sugar
• 1 teaspoon cider vinegar
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• 1 can (8.3 ounces) baked beans, undrained
• 1/2 cup chopped onion
• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.
• Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly.
Yield: 2 servings
Please email me your favorite coffee recipe.