#122 [url]

Jul 2 15 10:56 PM

Today... Popsicles made of Tea.... found at http://www.rawfamily.com/portfolio/tea-popsicles


These simple frozen popsicles are quick and easy to make, and delightful to eat on a hot summer afternoon.

  • Teapot
  • Popsicle molds
  • 2 cups of peach tea
  • 4 tablespoons honey
  • 1 cup fresh orange juice
  1. Brew two cups of peach tea.
  2. When it cools a little, add in the honey.
  3. When the honey dissolves, add the orange juice.
  4. Next, press slices of fruit onto the sides of the empty popsicle molds.
  5. When the fruit is sliced thinly, it will stick nicely to the plastic molds.
  6. Wait until the tea has cooled enough that it is no longer hot, and then fill the popsicle molds, being careful not to displace the fruit slices.
  7. Snap on the lids of the molds, and freeze for 12 hours.
  8. To remove popsicles, hold the molds under hot running water for 30 seconds, and slowly ease the popsicles out of the molds.

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#123 [url]

Jul 10 15 8:05 PM

Having a party... you may want to try .... these delicious treats.... image

Coffee Appetizers

found at http://www.mrcoffee.com/blog/archive/2015/january/4-coffee-appetizers-for-super-bowl-sunday.html


Keep guests munching on the perfect combination of sweet and salty.

Coffee Covered Nuts - Who needs beer nuts when you can have coffee nuts?


  • 1 container of mixed nuts
  • 2/3 cup maple syrup
  • 3 teaspoons espresso powder
  • Preheat the oven to 300 degrees and line a cookie sheet with wax paper.
  • Heat up maple syrup either in the microwave or on top of the stove so it becomes a liquid, and mix in the espresso powder so it dissolves into the mixture.
  • Pour the container of nuts onto the cookie sheet and brush the glaze over the nuts.
  • Bake for 15 minutes, and periodically check on them and stir the nuts around.
  • Allow them to cool for a while before placing them in the freezer so the glaze hardens.
  • Break into pieces and place in a bowl for all to enjoy! 

Sweet Bacon - The end result is a sweet twist on a morning classic.

  • 1 pack of bacon
  • 1 cup sugar
  • 2 cups coffee grinds
  • Preheat oven to 300 degrees and lay bacon on a cookie sheet.
  • Sprinkle 1/2 cup of sugar and 1 cup of coffee grinds over the raw bacon, and place in oven.
  • Cook until sizzling, then take out and flip over each piece of bacon.
  • Cover the fresh side with the remaining sugar and coffee, and place back in oven until crispy.
  • Allow the meat to cool, and then individually roll up the pieces, sliding a toothpick through each one to allow for easy handling. 

 Espresso Dip - Chips and salsa are classic and espresso dip and tea cookies are their sweet distant relatives.

  • 1 batch brewed espresso
  • 1 container whipped topping
  • 1/2 cup powdered sugar
  • 1 tablespoon cocoa powder
  • 1 plate of plain cookies and mixed fruit for dipping
  • Brew a batch of espresso and let the drink cool down to room temperature.
  • Mix together whipped topping, sugar and cocoa, and slowly pour as much of the espresso as desired.
  • Store in the fridge and serve chilled with snacks for dipping.


Try this twist on a classic bean dip.

Coffee Bean Dip - Foodies will appreciate the unique taste of this special bean dip that infuses a variety of spices and coffee. Serve it with a bowl of tortilla chips and plenty of water - it's a little on the hot side.

  • 3 cups cooked black beans
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 cups water
  • 2 cups brewed coffee
  • 1 lime
  • In a food processor, combine beans, onion and pepper.
  • Blend until they're chopped and mixed together.
  • Pour into bowl and add olive oil, water and coffee, and squeeze the juice from the lime.
  • Stir together until completely mixed, and serve in a large bowl with tortilla chips, celery, carrots and any other vegetable that you'd like to use for dipping. 

Last Edited By: Baby Kato Jul 10 15 8:13 PM. Edited 1 time.

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#124 [url]

Jul 15 15 8:30 PM

Wow, check this out.... Coffee Facts... Did you know?  found at https://www.distractify.com/reasons-why-you-should-be-drinking-coffee-right-now-1197926615.html

Caffeine is actually crystals


Source: policymic.com

The buzz you feel after drinking coffee is actually from ingesting tiny 0.0016-inch crystals of caffeine. So small, yet so energizing!


A single cup of coffee contains 11% of the daily recommended amount of Riboflavin (vitamin B2), 6% of Pantothenic Acid (vitamin B5), 3% of Manganese and Potassium, and 2% of Niacin and Magnesium.

Studies have shown that drinking caffeine can increase your metabolism 3 to 11%. It’s one of the few chemicals that can actually help with fat burning, so might as well drink up!

From plastic cups to napkins to double brewing (re-brewing coffee a second time to make it stronger), the resources needed for iced coffee are more numerous (and expensive!) than hot coffee is. All of that adds up, and it causes establishments to charge more for their iced drinks than their hot-beverage counterparts.

It only takes ten minutes to start feeling the effects of caffeine after you take a sip of coffee, so drink up!

Several studies have shown that coffee drinkers are up to 65% less likely to get Alzheimer’s Disease, which is a leading cause of dementia.

People who drink four cups of coffee a day are 80% less likely to develop cirrhosis, a condition that develops from several diseases affecting the liver.

Caffeine increases your levels of adrenaline, and releases fatty acids from fat tissues, leading to a better physical performance by those who consume caffeine before working out.

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#125 [url]

Jul 21 15 7:47 PM

You may be wondering why I'm not around as much...I'm here, just working with the other hosts getting ready for the Culinary Quest.  Until the Quest is over, I will only be posting once a week.  Things will return to normal in September.image

The quest will be starting soon, so in the spirit of things I will promote drinks from the six countries that we will be visiting.... in no particular order... Canada - Quebec, Ireland, Japan, Switzerland, Texas and Tex-Mex....


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#126 [url]

Jul 21 15 7:53 PM

Today.... Tex-Mex Coffee by Annacia

I've made this delicious coffee, it is awesome.



  • 1 quart whole milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon chili powder
  • 2⁄3 cup powdered cocoa mix
  • 8 cups boiling water
  • 1⁄3 cup instant coffee granules
  • whipped cream

  1. Combine first four ingredients in a large sauce pan.
  2. Cook over medium heat until thoroughly heated. Do not boil.
  3. Stir in instant cocoa mix.
  4. Combine boiling water and coffee granules, then stir into milk mixture.
  5. Pour into mugs.
  6. Serve with a dollop of whipped cream and garnish with cinnamon sticks and a small, bright red chili pepper.

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#128 [url]

Sep 16 15 12:32 AM

Now that the quest is over, I'll be taking a wee holiday and then submissions will resume in the Bevy Forum threads.

I hope that everyone that went on the quest enjoyed themselves, I know I did... we tried many wonderful recipes, learned a lot and had fun with the assorted challenges that were offered.

See you all October 1st.... just in time to start preparing for halloween.....


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#129 [url]

Sep 30 15 12:19 AM

Coming Soon.... Think Pink....


It will soon be October, time to show our support for Breast Cancer Awareness. We hope that you will join us in the Contests and Special Events forum for this very special event.

This year's Think Pink Event
will start on October 1st and run until October 31st.  October 31st will be the last day that you may tag a recipe for this event, all tags must be completed within two weeks from the date you tagged it.


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#131 [url]

Oct 6 15 9:54 AM

duonyte wrote:
Those cats in kimonos are too much! Mr Grumpy was quite amused. Thanks, often a challenge to cheer him up, in the nursing home.

I'm happy to have made him smile, thanks for sharing duonyte. image

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#133 [url]

Dec 10 15 9:11 PM

Welcome friends.... It's two weeks before Christmas...so I will be sharing some Christmas Cheer from around the world.

Hope you enjoy this splendid looking drink .....

Mexican Christmas Punch  found at http://www.mccormick.com/Recipes/Beverages-Cocktails/Mexican-Christmas-Punch


To make this extra festive add brandy or rum.Serves: 16Serving Size: 1 cup

  • 16 cups water, divided
  • 1 cup dried hibiscus flowers
  • 8 ounces tamarind pods, (about 12), shelled
  • 16 McCormick® Cloves, Whole
  • 1 orange, quartered
  • 12 ounces piloncillo, (panela), coarsely chopped (2 1/4 cups)
  • 3 pieces fresh sugar cane, (6-inch long), peeled and quartered
  • 1 bottle (0.75 ounces) McCormick® Cinnamon Sticks
  • 30 tejocotes, (fresh or jarred)
  • 2 Golden Delicious apples, cored and cut into 1-inch chunks
  • 1 1/2 cups prunes
  • 1/2 cup raisins

Directions:1.  Bring 4 cups of the water, hibiscus and tamarind to boil in heavy-bottomed 3-quart saucepan.
2.  Remove from heat.
3.  Let stand at least 15 minutes to extract flavor from hibiscus and tamarind.
4.  Meanwhile, press cloves into orange quarters and set aside.
5.  Strain hibiscus mixture into large (8-quart) stock pot or Dutch oven.
6.  Discard solids and add remaining 12 cups water, piloncillo, sugar cane sticks, cinnamon sticks and clove-studded orange quarters.
7.  Bring to boil.
8.  Reduce heat to medium-low; simmer 40 minutes to blend flavors.
9.  Stir in tejocotes, apples, prunes and raisins.
10. Simmer 20 minutes or until fruit is tender.
11. To serve, ladle punch and fruit into serving mugs.
12. Serve with sugar cane sticks, if desired.
Cooking Tips
• Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.

• Tamarind pods and fresh sugar cane can be found in Latin or Asian markets.

• Piloncillo, also known as panela, is made by boiling unrefined cane sugar and pressing into solid form, usually a cone shape. It tastes very similar to brown sugar with a molasses flavor (even though it does not contain molasses). Substitute 1 cup packed dark brown sugar and 1 tablespoon molasses for each 8-ounce cone of piloncillo.

• Tejocotes, is a crabapple-like fruit from the mountains of Mexico. Since fresh tejocotes may be difficult to find, use drained jarred tejocotes instead. Jarred tejocotes can be found in Latin markets or online specialty stores.

• Guavas are also typically added to the punch. Add 6 guavas (fresh or jarred), quartered, during the last 10 minutes of simmering to prevent overcooking.

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