Chocolate Coconut Coffee

I love this coffee, it tastes like a Mounds Candy Bar!



Chocolate Coconut Coffee

3/4 cup water

1-1/4 teaspoon instant coffee

1-1/2 Tablespoons chocolate syrup

1 Tablespoon half-and-half cream

1 Tablespoon Coffee-Mate Coconut Crème Coffee Creamer

1.)  Heat water and instant coffee together till hot, then add to a coffee cup.  (I add the water and instant coffee to my coffee cup, then heat it in the microwave.)

2.)  Add the remaining ingredients to your cup; stir and serve.

3.)  Note: If desired, top your coffee with a dollop of Cool Whip, or top with some Reddi Wip, and enjoy!

4.)  Makes: 1 serving

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Chocolate Coconut Coffee | Just A Pinch Recipes

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Rhubarb Jam With Fruit

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.



Rhubarb Jam With Fruit

6 cups finely chopped rhubarb

4 cups granulated sugar

1 (8-oz.) can crushed pineapple, undrained

1/2 cup chopped maraschino cherries (l just cut the cherries in half)

1 (6-oz.) box strawberry gelatin

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.

4.)  Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.

6.)  Turn off the stove, then add the dry gelatin powder to the kettle; mix well.

7.)  Transfer the jam to the sterilized glass jars, and cover with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 8 (half pint jars)

Rhubarb Jam With Fruit | Just A Pinch Recipes

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Sugar Free Rhubarb Cherry Jam

Last year was my first attempt at making a sugar free rhubarb jam.  The jam had a nice spreading consistency, plus it wasn't overly sweet, and it had a nice cherry fragrant as well.  While I thought the jam was slightly tart (in taste), my husband on the other hand, did not!  In all, we both agreed, the jam tasted pretty good, and I am pleased as to how it turned out!

 

Sugar Free Rhubarb Cherry Jam

6 cups sliced rhubarb, cut into 1/2-inch pieces

4 cups Splenda Granulated Sugar

1-large pkg. (0.60 oz.) Sugar Free Cherry Jell-O Gelatin

1 (20-oz.) can no sugar added cherry pie filling

Note: when making this jam, the pie filling l used was... 

Walmart's Great Value brand, sweetened with Splenda.

1.)  In a large bowl, add the rhubarb and Splenda Granulated Sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for about 8 minutes (stirring constantly).

5.)  Remove kettle from heat, and add the sugar free gelatin powder, and keep stirring for 1-2 minutes, until you see the gelatin powder has dissolved completely into the rhubarb mixture.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 6 (half pint jars)

Sugar Free Rhubarb Cherry Jam | Just A Pinch Recipes

                                                        

Rhubarb Blackberry Jam

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.



Rhubarb Blackberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6-oz.) box raspberry gelatin
1 (21-oz.) can Wilderness Blackberry Pie Filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints

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Rhubarb Blackberry Jam | Just A Pinch Recipes

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Tropical Fusion Rhubarb Jam

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam.  Note: Cooking this jam is between 25-30 minutes.

Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8-oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3-oz.) boxes Tropical Fusion Jell-O Gelatin

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2,)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.

6.)  Turn off the stove, and add the dry gelatin powder; mix well.

7.)  Transfer the jam to the sterilized glass jars; and cover the jars with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 7 (half pint jars)

10.) Note: Cooking this jam is between 25-30 minutes.

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Tropical Fusion Rhubarb Jam | Just A Pinch Recipes

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