Lovely and Luscious Mug of Coffee

Mirj at food.com, inspired me to make this coffee, but I tweaked the recipe to suit my taste.  Also, instead of using boiling water, I just added cold water and the instant coffee in my mug, then placed the mug in a 900 watt microwave, and nuked it for 1 minute & 66 seconds.



Love and Lucious Mug of Coffee

1-1/2 teaspoons Taster's Choice House Blend Instant Coffee
1-1/2 teaspoons Taster's Choice Hazelnut Instant Coffee
11 ounces boiling water
1 ounce (2 Tablespoons) liquid hazelnut coffee creamer
2 ounces (4 Tablespoons) heavy whipping cream (See *Note)

1.)  Place both coffees in bottom of a tall coffee mug.

2.)  Add boiling water to the mug, and stir.

3.)  Add the hazelnut coffee creamer and whipping cream, and stir.

4.)  Yields: 14 ounces of coffee

*Note: When making this coffee, I used those individual single serve packets of instant coffee, which you can purchase either 7 or 20 in a box, and each packet equals 1-1/2 teaspoons.  Also, be sure you use real cream in this recipe.  Do not substitute using milk or skim milk!!

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Lovely and Luscious Mug of Coffee Recipe - Food.com

Homesteaders Casserole

I got this recipe out of a magazine about 30 years ago, it's from Kraft.  It's an all-in-one casserole dish made with mashed potatoes, breakfast sausage links, green beans, onions, pimientos, and Velveeta cheese.  This is really good comfort food!



Homesteaders Casserole 

1 (9-oz.) pkg. frozen cut green beans, cooked & drained

2 Tablespoons finely chopped onions

1 (2-oz.) jar diced pimiento, drained

4 cups hot cooked mashed potatoes

1 lb. pork sausage links, cooked & drained (See *Note)

8-oz. Velveeta Cheese Spread, sliced & divided

1.)  Combine the green beans, onions and pimiento.

2.)  In a 2-1/2 quart casserole baking dish, add the mashed potatoes.

3,)  Put half of the cheese slices on top the potatoes.


4.)  Place the green bean mixture over the cheese slices.

5.)  Top with the cooked pork sausage links.

6.)  Cover the casserole, and bake for 30 minutes in a 350º oven.

7.)  Top with the remaining cheese slices, and continue baking until the cheese melts, then serve. Be careful when eating, as this dish is quite hot (temp-wise).

8.)  Yields: 4-5 servings

9.) *Note: You could substitute fresh cooked green beans for the frozen-cooked green beans.  I cooked my fresh green beans with a 1/2 cup of water, and sprinkled them with a bit of salt & pepper, and cooked them in a 900 watt microwave oven for 13 minutes (stirring the beans half way through the cooking time).  Also, when cooking the potatoes, I added a few cloves of fresh garlic to the pot of water, and when the potatoes were done cooking and drained, I added several pats of butter, a bit of half-and-half cream, plus I sprinkled the mashed taters with freshly cracked black pepper, and added some Mrs Dash Table Blend Seasoning.  Also...  for the sausages, you can use Swift Premium Brown 'N Serve Sausages, as shown in photo above.

Homesteaders Casserole | Just A Pinch Recipes

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Sweet Lime Iced Tea

During the Summer I make several gallons of this iced tea.  I never thought adding lime juice to iced tea, could taste sooo good!  It's a nice change from the sweetened lemon iced tea I usually make.

Sweet Lime Iced Tea 

6 cups boiling water

7 tea bags (I used orange pekoe & black)

3/4 cup sugar, plus 2-1/2 tablespoons of sugar

2 limes (Plus half of one lime, see *Note)

1.)  In a (2-quart) heat-proof glass pitcher, add the tea bags to it.  (If the tea bags have strings attached, be sure to remove them first.)

2.)  Pour boiling water over tea bags in the pitcher.  Cover the pitcher, and allow the tea to steep for 45 minutes.  (I covered the pitcher with Saran Wrap.) 

3.)  After the has steeped for 45 minutes, remove tea bags from the pitcher, and discard them.

4.)  To the pitcher, add the 3/4 cup of sugar, plus the 2-1/2 tablespoons of sugar; stir thoroughly to dissolve the sugar.

5.)  Add the juice of 2 limes to the pitcher, and stir.  (For more lime flavor, add the juice from half of a lime as well.)

6.)  Let the tea cool to room temperature, then place tea in the refrigerator to chill.

7.)  Pour chilled tea into glasses filled with ice.  Serve tea immediately.

8.)  Yields: About 55 ounces

9.) *Note: For more lime flavor, add the juice of 2 and a 1/2 limes.  Also, I usually double this recipe, and make the tea in a gallon size glass jar.  Then I'll use 12 cups of boiling water, 14 tea bags, 1-1/2 cups of sugar, plus a 1/3 cup of sugar, and the juice of 4 limes (possibly 4-1/2 limes).  This makes: 13-1/2 cups of tea (or) 105-ounces.  One more thing I wanted to mention, if using a gallon size glass jar to make the tea, I'll cover the jar with an 8-1/2 inch glass dinner plate, while the tea is steeping.  Below is a photo of the gallon size jar I used to make the iced tea.

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Here's an additional photo of the Sweet Lime Iced Tea served in a glass.

Sweet Lime Iced Tea | Just A Pinch Recipes

Sugar Free Strawberry Iced Tea 🍓

This is a delicious sugar free strawberry flavored iced tea. 🍓             The ingredients I used to make this tea were... orange pekoe and black tea, and 1 packet of Walmart's Great Value Sugar Free Strawberry Flavored Drink Mix.

Sugar Free Strawberry Iced Tea 

9 regular size tea bags (orange pekoe & black tea)
8 cups water, divided
1 packet sugar free strawberry flavored powdered drink mix
.......... .......... .......... .......... .......... .......... .......... .......... ..........

1.)  Place tea bags in a 2-quart size glass pitcher.

2.)  In a medium size saucepan, bring 4 cups of water all most to a boil.  Remove pan from heat as soon as you see bubbles start to come to the surface.

2.)  Pour the hot water over the tea bags in the glass pitcher.  Cover pitcher with a plastic wrap, and let tea steep for 1 hour.

3.)  After one hour; carefully squeeze the tea/water from the tea bags into the pitcher; stir, then discard the tea bags.  Cover the pitcher, then let sit until the tea has cooled down a bit more.

4.)  Once the tea has cooled; add the packet of sugar free strawberry flavored drink mix, and the 4 cups of cold water into the pitcher, and stir.

5.)  Refrigerate the tea until it's chilled.

6.)  Serve tea in a glass filled with ice.

7.)  Yields: 2-quarts

Additional photos of Sugar Free Strawberry Iced Tea, and ingredients I used when preparing this beverage.  When it came to the tea bags, I used 9 orange pekoe & black tea bags.

 

Sugar Free Strawberry Iced Tea | Just A Pinch Recipes

Vanilla Mocha Iced Coffee

This Vanilla Mocha Iced Coffee is delicious topped with whipped cream. But, I also make two versions of this coffee.  While the 1st coffee is made with the ingredients I've mentioned, the 2nd coffee I make, I use less coffee, less chocolate syrup, plus I omit the sugar and whipped topping all together.  Before making this coffee, just be sure to read the note following the recipe.


(The photo shown on the left, was topped with Reddi Wip,
and the photo on the right, is without the whipped topping.)


Vanilla-Mocha Iced Coffee

1 cup cold water
1 Tablespoon instant coffee granules
2 teaspoons instant coffee granules
2 tablespoons French Vanilla Liquid Coffee Creamer
2 teaspoons Hershey's Chocolate Syrup
1 teaspoon granulated sugar
2 scoops vanilla ice cream
ice cubes
Reddi Wip Dairy Whipped Topping, optional

1.)  In a coffee cup, add the cold water and instant coffee.

2.)  Place coffee cup in microwave and heat the coffee through.

3.)  When done heating, stir coffee, and place cup in the refrigerator to chill the coffee.

4.)  Once the coffee has chilled, add it to a blender, along with the liquid coffee creamer, chocolate syrup, sugar, and ice cream.  Blend everything together in your blender.

5.)  Add ice cubes to a tall beverage glass.

6.)  Pour blended coffee mixture over the ice cubes, and serve.

7.)  If desired, garnish iced coffee with a dollop of Reddi Wip.

8.)  Yields: 1 serving

9.) Note: To make the iced coffee using less coffee and less chocolate... only add 1-1/2 tablespoons of the instant coffee, and 1-1/2 teaspoons of the chocolate syrup, but omit the sugar.  Add the other ingredients listed above, and mix according to thee above directions.

Vanilla Mocha Iced Coffee | Just A Pinch Recipes

Iced Mocha Coffee

(The photo shown on the left, was topped with Cool Whip,
and the photo on the right, is without the whipped topping.)


Iced Mocha Coffee

8 ounces cold water

1 Tablespoon instant coffee

3 Tablespoons chocolate syrup

4 Tablespoons half-and-half cream

1 to 2 individual packets of Splenda No Calorie Sweetener

ice cubes

Cool Whip (optional ingredient)

1.)  In a large coffee cup or coffee mug, add the water and instant coffee.  (I added the ingredients to one 16-ounce coffee mug.)  Place coffee cup or mug in a microwave, and microwave until coffee is heated through.

2.)  Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.

3.)  To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.

4.)  Add ice cubes to a tall beverage glass.  Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip or Reddi Wip.

5.)  This makes: One serving (1-1/3 cups, or 11-ounces)

6.)  *Note: When making this coffee beverage, I've also used a Decaf Instant Coffee, such as Maxwell House or Folgers. The chocolate syrup I use is Hershey's Lite Chocolate Syrup, which has 50% Less Sugar, Carbs, and Calories, than regular Hershey's Chocolate Syrup.  Also, on occasions I have used 2 Tablespoons of Heavy Whipping Cream, plus 2 Tablespoons of 2% milk, instead of half-and-half cream. 

Iced Mocha Coffee | Just A Pinch Recipes

Coffee Slushie

A delicious way to enjoy your coffee.

I also posted varieties of this slushie which you can view below.

Coffee Slushie 

1/2 cup milk (I used 2% milk)

2 Tablespoons sugar (I used 2 packets of Saccharin Sweetener)

2-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup ice cubes (I used miniature size ice cubes)

1.)  In a blender, add the first 3 ingredients.

2.)  Place lid on blender, and blend on high for about 30 seconds.

3.)  Now add the ice cubes, cover, and blend on high speed until the slushie has thickened.

4.)  Pour slushie into a glass and enjoy.

5.)  Yields: About 1-3/4 cups (1 or 2 servings)

Substitution: Instead of adding water ice cubes, add coffee ice cubes, which are made with a strong coffee, (double strength) and omit adding the instant coffee all together.

Variations:

Vanilla Slushie - To make a vanilla slushie, add 1 teaspoon of pure vanilla extract to the blender, before blending the ingredients together.

French Vanilla Slushie - Substitute 1/2 cup of French Vanilla liquid coffee creamer in place of the milk, and omit the sugar all together.

Hazelnut Slushie - Substitute 1/2 cup of Hazelnut liquid coffee creamer in place of the milk, and omit the sugar all together.

Tiramisu Slushie - Substitute 1/2 cup of Tiramisu liquid coffee creamer in place of the milk, and omit the sugar all together.

Note: I'm sure other flavored liquid coffee creamers would be a good substitute in place of the milk.  I just haven't tried any of the others just yet!

Brown Sugar Iced Coffee

Roxygirl at Food.com, inspired me to make this delicious tasting iced coffee, but I did modify the recipe to suit my taste.



Brown Sugar Iced Coffee

1 cup cold water

1 Tablespoon instant coffee (Maxwell House or Folgers)

1/4 cup half-and-half cream

4 Tablespoons dark brown sugar

6 large ice cubes (8-oz. of ice)

Topping: Cool Whip (or) Reddi Wip

1.)  Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir.  (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)

2.)  Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.

3.)  Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).

4.)  Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.

5.)  Yields: 1 large serving (24 ounces)

Brown Sugar Iced Coffee | Just A Pinch Recipes

Iced Coffee Frappe

Boy was this a treat!  Sydney Mike at food.com, inspired me to make this iced coffee frappe.  The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.




Iced Coffee Frappe 

2 Tablespoons instant coffee 

8-ounces cold water

1/2 cup heavy whipping cream

1 Tablespoon chocolate syrup

2 Tablespoons granulated sugar

1 cup ice cubes (I used 16 mini ice cubes)

Reddi Wip Dairy Whipped Topping, to garnish the coffee

Additional chocolate syrup, to garnish the coffee

..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....

1.)  Add water and instant coffee to a coffee cup.  Place coffee cup in the microwave, and microwave until coffee is heated through.

2.)  Place heated coffee in the refrigerator, to chill the coffee.  

(I found the coffee was chilled within 1 hour).

3.)  Add the chilled coffee, whipping cream, 1 Tablespoon of chocolate syrup, 2 Tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).

4.)  Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.

5.)  Yields: 2-1/2 cups of iced coffee frappe

6.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee.  Also, you can substitute 3 individual packets of Splenda, for the 2 Tablespoons of granulated sugar.

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Iced Coffee Frappe | Just A Pinch Recipes

Cherry Lemonade 🍒🍋

Marg (CaymanDesigns) at Food.com, inspired me to make this Cherry Lemonade.  The maraschino cherry juice gave this lemonade a lovely shade of pink and a hint of cherry flavor. 🍒🍋



Cherry Lemonade

1-1/4 cups lemon juice, bottled or fresh

3/4 cup granulated sugar

1/2 cup maraschino cherry juice

4 cups cold water

crushed ice, or ice cubes

lemon slices, to garnish beverage

maraschino cherries, to garnish beverage

1.)  In a pitcher, add the lemon juice and sugar; stir to combine.

2.)  Add the cherry juice and water; stirring briskly to mix.

3.)  Add crushed ice or ice cubes to a beverage glass.

4.)  Add cherry lemonade to the glass filled with ice.

5.)  Garnish each glass with a lemon slice and a maraschino cherry.

6.)  Yields: 1-1/2 quarts (48-ounces)

Cherry Lemonade | Just A Pinch Recipes

🫐 Chilled Blueberry Soup

I prepared this delectable soup one day in advance, and thoroughly enjoyed it the next day for lunch. I never thought a chilled blueberry soup could be quite refreshing!



Chilled Blueberry Soup

1/2 cup sugar
2 Tablespoons cornstarch
2-3/4 cups water
3 cups fresh blueberries
1 (4-inch) cinnamon stick
3 Tablespoons frozen orange juice concentrate
Garnish: Reddi Wip (or) Cool Whip
Garnish: fresh mint leaves (optional)

1.)  In a large 3-quart size saucepan, combine the sugar and cornstarch.  Gradually stir in the water until smooth.  Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.

2.)  Add the blueberries and cinnamon stick, return to a boil.  After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.

3.)  Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continuously until mixture has thickened up a bit more.

4.)  Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.

5.)  Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture.  Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl.  After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.

6.)  Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it.  (I refrigerated the soup overnight, and served it the next day.)

7.)  Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.

8.)  Yields: 3 cups, or 3 servings (1-cup each per serving)

Chilled Blueberry Soup | Just A Pinch Recipes

Venison Stroganoff

This stroganoff is made with canned tomato sauce rather than with a can of mushroom soup, which was a nice change, and still just as good!!



Venison Stroganoff 

1-1/2 lbs. venison, cut into 3/4-inch cubes

5 Tablespoons flour

3 Tablespoons vegetable oil

7 Tablespoons diced onion

2 (8 ounce) cans tomato sauce

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper, plus 1/8 teaspoon of pepper

1 Tablespoon Worcestershire sauce

2 (4 ounce) cans sliced mushrooms, well drained

8 ounces sour cream, plus 1 Tablespoon of sour cream

extra wide egg noodles, uncooked (about 16 ounces)

dried parsley flakes, to garnish the stroganoff

1.)  Place venison in a bowl.  Add the flour, and toss to coat the cubed meat.  Once coated, add venison to the skillet, and brown according to the following directions below.

2.)  In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet.  Now add the diced onion, and continue cooking the meat until it's browned evenly.  Once the venison is browned, cover the skillet, and remove skillet from the heat.

3.)  Preheat the oven to 325 degrees.

4.)  In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.

5.)  Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce.  Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.

6.)  After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir.  Cover, and place the casserole back in the oven to cook for another 30 minutes.

7.)  About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions.  (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.

8.)  Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.

9.)  Yields: About 5-6 servings

Venison Stroganoff | Just A Pinch Recipes

Cherry Mocha Coffee 🍒

This is a delicious chocolate cherry coffee.  Top with Reddi Wip or Cool Whip, and a marashino cherry; which makes for a special treat.  

Cherry Mocha Coffee 

8 oz. water 
1 tsp. instant coffee 
1-1/2 teaspoons Hershey's Special Dark Cocoa Powder
1 Tablespoon sugar 
1/4 teaspoon almond extract 
1/4 teaspoon McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip, to garnish coffee 
1 maraschino cherry 

1.)  In a coffee cup, heat water and coffee in the microwave until hot.  (Or heat the water and coffee on top the stove in a small saucepan.)  

2.)  Add the cocoa powder and sugar; stir well to dissolve.

3.)  Now add the extracts, and stir.

4.)  Top the coffee with desired amount of Reddi Wip or Cool Whip.

5.)  Place the cherry on top the whipped topping, and serve.

6.)  Yields: 1 serving

7.) Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon cherry extract, 2-1/2 teaspoons of the special dark cocoa powder, plus 1-1/2 Tablespoons of sugar.  This is what I used to fill my glass coffee cup.

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I thought I'd also share a photo of Hershey’s Special Dark Cocoa with (100% CACAO), which I usually use whenever I bake a chocolate cake, or brownies, or whenever I prepare this coffee.  It has an intense chocolate flavor which I enjoy! 

Cherry Mocha Coffee | Just A Pinch Recipes

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Chocolate Covered Cherry Coffee

Annacia at food.com, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste.



Chocolate Covered Cherry Coffee

2/3 cup of water
1-1/4 teaspoon instant coffee (*See Note)
1/2 teaspoon sugar
1 dark chocolate, or milk chocolate covered cherry
Reddi Wip, or Cool Whip (to garnish the coffee)

1.)  In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.)

2.)  Add the sugar, and stir.

3.)  Now add the chocolate covered cherry; stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.

4.)  Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry on top the whipped topping, and serve.

5.)  Yields: 1 serving

6.) *Note: If using ground coffee instead of instant, use 2 teaspoons per each 2/3's cup of water in your coffee maker.  Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee.  You may still see bits of chocolate floating in your cup.

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These were the brand of Milk Chocolate & Dark Chocolate Covered Cherries that I used when preparing this coffee beverage.

Chocolate Covered Cherry Coffee | Just A Pinch Recipes