Iced Caramel Latte

I've made this delicious iced caramel latte several times.  I've also made it using the caramel ice cream topping, and also with the caramel sundae syrup, but I have to say... I really didn't care for the caramel sundae syrup.  So, when making this caramel latte, be sure to use the caramel ice cream topping, like Hershey's.  It gave this latte a nice rich caramel flavor that I enjoyed.

Iced Caramel Latte

3-1/2 to 4 teaspoons instant coffee granules
2 Tablespoons hot water (which I heated on top the stove)
1/4 cup caramel ice cream topping (I used Hershey's)
1/2 cup milk
1/2 cup water
ice cubes

1.)  In a tall beverage glass, add the coffee granules and hot water; until coffee is dissolved.

2.)  Add the caramel ice cream topping; stir well to combine.

3.)  Add the milk and water; stir until combined.

4.)  Add ice to the glass; and serve immediately.

5.)  Yields: 11.5-ounces (or 1-1/4 cups)

6.)  Note: Not quite sure how much coffee granules to add when making this latte?  I've experimented several times trying to decide what would be the right amount to add.  If adding the 4 teaspoons, I've found the coffee does taste a bit stronger, but it doesn't seem to over power the taste of the caramel topping that's in it, but... after letting the Latte sit for a while, and letting the ice cubes melt a bit into the coffee, I found the coffee didn't taste as strong, and I still could taste the caramel topping in it.  And when I adding less coffee grounds, (the 3-1/2 teaspoons) I found I didn't have let the coffee sit, and let the ice cubes melt just a bit, so the coffee didn't taste as strong.  I was able to enjoy the Latte immediately.  So, the amount of instant coffee granules you decide to add, I'll leave that up to you!

Iced Caramel Latte | Just A Pinch Recipes

Cream of Broccoli and Mushroom Soup

This is a delicious, creamy vegetable soup to put together. 

Cream of Broccoli and Mushroom Soup

2 (10-3/4 ounce) cans condensed cream of broccoli soup

2 (10-3/4 ounce) cans condensed cream of mushroom soup

2-1/2 cups milk (I use 2% milk)

1 (16 ounce) bag frozen chopped broccoli

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

black pepper, season according to taste

2 (4-oz.) cans mushroom stems and pieces, drained

1.)  In a large stock-pot, add the cans of soup.

2.)  Gradually stir in the milk.

3.)  Add the frozen broccoli and remaining ingredients, and stir.

4.)  Cook soup over low heat until it's heated through; stirring often.

5.)  Ladle soup into bowls and serve.

6.)  Yields: 7 servings 

Cream of Broccoli and Mushroom Soup | Just A Pinch Recipes

                                     

Hamburger Spanish Rice With Bacon

This meaty Spanish rice has lots of flavor.  Every time I make this dish, it reminds me of my childhood days when I was in grade school, and the delicious hamburger Spanish rice which was served for lunch. Prep time includes cooking the bacon, hamburger, and vegetables.



Hamburger Spanish Rice With Bacon

Prep Time: 30 Minutes
Cook Time: 30 Minutes

6 slices bacon
1 lb. hamburger
1 medium size onion, chopped
1/2 of one green bell pepper, chopped (See *Note)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 Tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5-oz.) can tomatoes, cut-up (See *Note)
2/3 cup long grain white rice, or instant brown rice

1.)  In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.

2.)  In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain off any excess grease in a colander.

3.)  Return cooked beef and vegetables to the skillet, then add the remaining ingredients.

4.)  Crumble the cooked bacon; add to the skillet, and stir.

5.)  Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed, and stirring occasionally.

6.)  Yields: 5 to 6 servings

7.) *Note: You can substitute stewed tomatoes for the regular canned tomatoes.  Also, I've substituted a yellow bell pepper for the green bell pepper.  

An additional up-close photo of Hamburger Spanish Rice With Bacon.

I thought I'd also include a photo of the canned stewed tomatoes, as well as the instant brown rice I used, when preparing this dinner as well. 

-

-

Hamburger Spanish Rice With Bacon | Just A Pinch Recipes
-

Zesty Italian Hamburger Helper Soup

I created this soup back in 2009, using a box of Betty Crocker Zesty Italian Hamburger Helper. I've also made this soup using a box of Italian Lasagna Hamburger Helper as well. This soup is hearty and delicious!



Zesty Italian Hamburger Helper Soup

1 (7.2 oz.) box Zesty Italian Hamburger Helper,
or 1 (6.4 oz.) box Italian Lasagna Hamburger Helper
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 LB. ground beef
3/4 cup diced onion
2 large garlic cloves, minced
several dashes ground black pepper
4-1/2 cups canned beef broth
1 (14.5-oz.) can stewed tomatoes
1 (10-oz.) can Rotel Original Diced Tomatoes and Green Chilies
1 cup zucchini, cut into 1/4-inch pieces
1/2 cup thinly sliced carrots (l used baby carrots)
1 cup whole kernel corn (frozen, or corn in a can, drained)
8 ounces frozen green beans
1/4 teaspoon Italian seasoning

1.)  Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.

2.)  In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper.  (Do not add salt to this recipe!)

3.)  Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.

4.)  Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.

5.)  Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.

6.)  In the meantime, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside.  (Note: I sprinkled the green beans with a bit of black pepper, before microwaving them.)

7.)  Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, zucchini, sliced baby carrots, whole kernel corn, the cooked green beans, and the Italian seasoning.

8.)  Bring soup to a boil, then reduce heat to a low simmer, cover, and simmer the soup for 10 minutes.

9.)  Uncover the kettle, stir the soup, and add the package of penne pasta, that's included in the box of hamburger helper.

10.)  Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.

11.)  Remove soup from heat, stir the soup, and serve.

12.)  Yields: 7 to 8 servings

15.) Note: I noticed after making this soup and using the (6.4-oz.) box of Italian Lasagna Hamburger Helper (with the mini lasagna noodles in the box) verses the Zesty Italian (which adds mini penne pasta to the box), the next day when I reheated the soup, I had to add a bit more liquid, as the soup had thickened, and it had the consistency of a goulash.  Since the mini lasagna noodles seem to absorb the liquid, I added more broth (a 1/2 cup) plus I added some V-8 Spicy Hot Vegetable Juice.

Zesty Italian Hamburger Helper Soup | Just A Pinch Recipes

Uber-Braten Kielbasa and Sauerkraut Casserole

I happen to come across this recipe at food.com.  Heidi Renee had posted the recipe, but I did tweak the recipe just a bit.  I love this casserole, and could eat this at least once a month.  It's great comfort food!  If you love sauerkraut, then you certainly are going to enjoy this dish!!



Uber-Braten Kielbasa and Sauerkraut Casserole

8 ounces wide noodles
1 (14-oz.) pkg. Kielbasa or smoked sausage
1/3 cup butter
1/3 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
3 cups milk
1 cup shredded sharp cheddar cheese
1-1/2 cups sauerkraut, drained
4 Tablespoons plain dried bread crumbs
2 Tablespoons melted butter

1.)  Grease the inside of a 2-1/2 to 3-quart casserole baking dish; set baking dish aside.

2.)  Cook egg noodles as per directions on package; set aside.

3.)  Cut Kielbasa or smoked sausage into chunks, then cut each chunk in half; set aside.

4.)  Melt the 1/3 cup of butter in a large saucepan.  (I used a 3-quart saucepan.)

5.)  Stir in the flour, garlic power, onion powder, and mustard.

6.)  When mixture is well combined, gradually add the milk.  Bring mixture to a boil for 1 minute; stirring constantly until the sauce has thickened.  (Mine started to thicken in less than a minute.)

7.)  Add the cup of cheese to the pan, stir until melted.

8.)  Add the Kielbasa or smoked sausage, the drained sauerkraut to the pan, and stir.

9.)  Pour mixture into the greased baking dish, then stir in the precooked noodles.

10.)  Top the casserole with a mixture of 4 tablespoons of bread crumbs mixed with 2 tablespoons of melted butter.

11.)  Bake casserole (uncovered) for 25 minutes in a 375ºF oven.

12.)  Yields: 5 servings

13.) Note: When preparing this casserole, you can use Bavarian Sauerkraut in place of regular sauerkraut.  Plus, the original recipe states to use 2 cups of the kraut, but I just use 1-1/2 cups.  Also, you can use smoked sausage in place of the Kielbasa. I used smoked sausage, and the brand of sausage I used was, Eckrich.

Uber-Braten Kielbasa and Sauerkraut Casserole | Just A Pinch Recipes