Monday, October 29, 2007

Mocha Frappuccino

I'm pretty sure no one checks this blog anymore so this is more for my reference. I've been wanting some of these from Starbucks but at $4 a pop that is just ridiculous.

Starbucks Frozen Frappuccino
From: Top Secret Recipes: Sodas, Smoothies, Spirits, and Shakes
by Todd Wilbur
(Plume; February 2002; ISBN: 0452283183; PB)
Cookbook Heaven @

It was in 1995 that Starbucks stores started selling this frozen drink, one of the company's most successful new products. The Frappuccino is blended with strong coffee, sugar; a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which I've cloned here for your frontal lobe-pounding; caffeine-buzzing pleasure.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker: The drink will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Makes 2 "Grande" Drinks


* 3/4 cup double-strength coffee, cold
* 3 tablespoons granulated sugar
* 1 cup low-fat milk
* 2 cups ice

1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.


For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.


For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

Tuesday, August 14, 2007

Two great breakfast-on-the-go recipes!

Sorry faithful readers; it's been too long! It's not that I haven't been cooking; it's just that finding the time to write about it has become significantly more difficult, as I'm sure you can imagine. Audrey has a good reason, also.

With Claire and having to be at work 20 minutes away by 7:50, I rarely have time to sit down and eat breakfast. Here are two great recipes that you can make up ahead of time and keep in your freezer (I put them in individual Ziploc bags, and then in one big Ziploc bag, to prevent freezer burn and them from sticking together.)

This first one is not so healthy, but absolutely delicious! I got it from an issue of Oklahoma Today. Some Oklahoma bed-and-breakfast serves these scrumptious muffins:

Cappuccino Muffins:

2 cups flour
3/4 cup sugar
2 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1 cup milk
2 T. instant coffee
1/2 cup butter, melted
1 t. vanilla
3/4 cup mini chocolate chips

Combine the first five ingredients in a large bowl. In another bowl, stir coffee granules into milk into the coffee is dissolved. Add butter, egg, and vanilla. Stir into dry ingredients; fold in chocolate chips. Bake muffins for 17-20 minutes at 375 degrees.

This next one is a pancake that's so hearty and sweet, you can just heat it up and eat it plain, no syrup or butter. (But they're outta this world fresh out of the frying pan with warm butter and syrup!) I got it from the American Profile newspaper supplement.

Oatmeal Pancakes
Make this mix and keep it on hand: Trust me, it's way better than Bisquick!

4 cups old-fashioned oats
2 cups flour
2 cups whole-wheat flour
1 cup packed brown sugar
1 cup instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 t. salt
1/2 t. cream of tartar.

Then when you're ready for pancakes, add these ingredients to make 10 pancakes (for just Jay and I, I halve these amounts, but for a freezer portion, I do the whole amounts):

2 eggs
1/3 cup canola oil
2 cups pancake mix
1 cup water


Monday, April 09, 2007

Paula Deen's Not Yo' Mama's Banana Pudding

I made this great banana pudding recipe for our Pannell family Easter get-together, after first trying it at Diane's house, of course! Like all PD recipes, this one is rich! With shortbread cookies instead of good ol' Nilla Wafers and an 8-oz package of cream cheese, this stuff is delish! Note: Our Wal-Mart didn't have Peppridge Farm Chessmen cookies, so I used Lorna Doone shortbread cookies, and they tasted great!

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Friday, March 30, 2007

Paula Deen's Hot Fudge Sauce

This is the Mauck family's new obsession, as Diane has recently gotten hooked on all things Paula Deen, and made several batches of this delectable, addictive sauce for her kids. Paula serves it on homemade chocolate cake, but we keep a jar in the fridge and heat some up and spoon it on top of vanilla ice cream about every other night!

1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Melt the 2 chocolates with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Serve slices of cake topped with warm fudge sauce.

Homemade Hamburger Helper!

I make this meal once every couple weeks, or whenever I have about a cup of cooked hamburger meat in the fridge or freezer, and only about 20mins to have dinner on the table.

1 cup cooked hamburger meat
1 cup uncooked rotini or elbow macaroni noodles
1 cup spaghetti sauce
1 cup hot water
1/4 t. minced garlic
1/4 t. oregeno
Salt and pepper to taste
A couple handfuls of sharp cheddar cheese

Combine all but cheese in a large skillet. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until noodles are tender. Remove from heat, sprinkle cheese on top, cover until cheese is melted.

Serve with a green veggie and some bread, and voila! Meal in less than Rachel Ray's 30 minutes!

Monday, March 05, 2007

Coconut Cream Angel Cake

I honestly did not get a single bite of this dessert, but that is GREAT when it's the dessert I take to a church lunch! Ask Jay: As ridiculous as it might sound, I judge myself based on how many servings are taken out of my potluck dishes. A wiped-clean dish after a church meal makes for a happy me, and that was the case yesterday with this dessert! I think I know the secret to making a hit dessert for our church though: pies, pudding-type desserts, and anything that resembles a coconut cream pie. This dessert incorporates a little of all of them, but is way easier than a coconut cream pie. I would even compare it to a coconut cream bread pudding, as the angel food cake kind of soaks up the pudding/ice cream combination.

Coconut Cream Angel Cake


1 prepared angel food cake (8 inches), cut into 1/2-inch cubes
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup flaked coconut, toasted

Place cake cubes in a greased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Add ice cream; beat on low just until combined. Spoon over cake cubes. Spread with whipped topping; sprinkle with coconut. Cover and chill for at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.

Saturday, March 03, 2007

Let the freezer cooking begin!

I am going to do something different for when the new baby comes. I hope to have my freezer stocked with meals ready to thaw and heat. I have a wonderful friend that works full time with 3 kids and she does this monthly. I am going to try to double recipes that I make over the next few months and freeze a portion to have when I don't have time to cook. Phylliese has some wonderful recipes that she let me borrow that work great for freezer cooking. The first one was a BIG hit.

Chicken Cordon Bleu Lasagna

makes 3- 8X8 pans
4 boneless, skinless chicken breasts
1/2 C. chicken broth
1 lb. lasagna noodles (no boil required kind)
1/2 lb. shredded ham
1 T. dried parsley

1 C. butter or margarine
3/4 C. flour
3 C. milk
2 C. heavy cream
1 1/2 C. chicken broth, reserved
1 C. grated parmesan cheese

Cook chicken in pot with 1/2 c. broth and enough water to cover breasts. Cool and cut into bite size pieces. Save broth.

Make sauce: melt butter or margarine. Add flour. Cook and stir slowly. Add milk, cream, and reserved broth. Cook until boiling, stirring constantly. Add cheese and parsley.

Grease 3 8X8 pans. Spread a little sauce in the bottom and layer noodles, sauce, chicken, and ham. Repeat 3 times ending in sauce. I sprinkled a little more parsley on the top for looks.

Bake at 350 degrees for 45 minutes covered. Uncover and bake 15 more minutes until bubbly.
Wrap tightly with press and seal and put into a 1 gallon freezer bag. Label with date and directions. Thaw frozen lasagna when ready and cook for 30-40 minutes at 350 degrees until bubbly. ENJOY!

Thursday, March 01, 2007

Pecan-Crusted Salmon

I fix salmon about every week, and this recipe from Taste of Home's Quick Cooking (precursor to Simple & Delicious) is definitely a keeper! Easy enough to make for just Jay and I, but fancy enough to serve for company. The sweet AND savory coating with the rich pecan crunch is delicious!

Pecan-Crusted Salmon

From Quick Cooking

4 salmon fillets (about 6 ounces each)
2 cups milk
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons seasoned salt
2 teaspoons pepper
3 tablespoons vegetable oil

Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain. Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish. In a large skillet, brown salmon in oil over medium-high heat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Tuesday, February 13, 2007

Restaurant-style sweet and sour chicken

I tried out a new recipe last night from my latest issue of Simple & Delicious, and it was just that! Not the healthiest choice, but delicious! Jay even had some for breakfast this morning, if you can believe that! I served it with a bag of frozen stir-fry veggies (we like the VIP Mandarin style: peapods, broccoli, mushrooms, water chestnuts, carrot slivers) and some quick fried rice. I didn't add carrots and pineapples to the sauce, just 'cause I was tired of standing at the counter after slaving over Valentine's candy for my spoiled-rotten sweetheart after I got home from work!

Classic Sweet-and-Sour Chicken

1-1/4 cups all-purpose flour
1 cup water
1 egg
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon white pepper
Oil for frying
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 jars (10 ounces each) sweet-and-sour sauce
2 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

In a large bowl, combine the flour, water, egg, baking powder, sugar, salt and pepper. In an electric skillet, heat 1/4 in. of oil to 375°. Dip chicken into batter. Fry in oil, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. In a large microwave-safe bowl, combine the sweet-and-sour sauce, carrots, green pepper, onion and pineapple. Cover and microwave on high for 4-6 minutes or until vegetables are tender. Serve chicken and sauce with rice. Yield: 4 servings

Monday, January 22, 2007

Weird recipe, great brownies!

I found this one in a Christmas Gooseberry Patch cookbook Diane loaned me. These Graham Cracker Brownies taste kind of like Hello Dolly bars, but without nuts and coconut; just chocolate! They're chewy and rich, and blow away boxed brownie mixes in flavor. Plus, super-easy to make, and made of the kind of ingredients you usually have on hand anyway. Here it is:

Graham Cracker Brownies
2 cups graham cracker crumbs (have a kid bust 'em up for you for fun!)
1 cup semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
Dash salt
1 t. baking powder.

Mix it all together, spread it in a square baking dish, and bake at 350 for 30-35 mins!

Friday, January 12, 2007

Jay's B-day dinner: Frozen Coconut Caramel Pie, Cajun Shrimp and Asparagus

Here's three recipes in one post! I'll just provide links to them, though. Wednesday was Jay's birthday (the big 2-9), and so I cooked a kind of special occasion meal. Of course, it consisted of all new recipes, because I don't have many special occasion meal recipes up my sleeve. I can't very well cook Beef-Vegetable Stew or Cornbread Ranch Chicken on his day, no matter how great they taste on a weeknight! Luckily, everything turned out delicious, despite a few errors I thought I made in the process!

The main course was Cajun shrimp and steak, and I got the recipe from Taste of Home. I just marinated some sirloin steak in the shrimp marinade. This is a great way to make shrimp kind of fun and fancy, as you make a special Cajun butter to dip it in! Jay loved the butter, and he dipped his steak and asparagus in it, too! I also got a great, easy spicy asparagus recipe from Taste of Home, and it was definitely a recipe I will use again when I'm cooking a spicy kind of meal. Jay absolutely loved it.

Jay's birthday dessert was this fantastic Frozen Coconut Caramel Pie, which he first tasted just a couple weeks ago at my mom's family's Christmas/New Year's get-together. Aunt Michelle, the perennial knock-your-socks-off dessert maker, brought this little doozy. It's kind of like an ice cream pie meets a cheesecake, with a scrumptious topping of caramel ice cream sauce and toasted coconut and pecan. I don't even like coconut, and I loved this pie! Jay loves coconut, so he practically swooned over it! When he first tasted Aunt Michelle's, he had this kind of dazed expression on his face, and I asked him what was up, and all he could say was, "You gotta try this," and point at his saucer with only the tiniest traces of caramel on it.

If you're ever looking for a good recipe, my favorite way to search is to go to Taste of Home and search their Contest-Winning recipes. That's what I did for the shrimp and asparagus recipes. I believe this is a subscriber-only function, though, so you gotta pay to play!

Wednesday, January 03, 2007

Easy, yummy Chicken Alfredo

I got this recipe from a Christmas gift: a Creative Cuisine cookbook from Diane, signed by the author herself, a lady who owns a restaurant in Pottsboro and cooks on the noon news once a week. The secret ingredient: booze! Don't worry, I brought it to a boil after adding the liquor, so the alcohol content was greatly diminished, if not erased. Here it is, from memory:

2 chicken breasts, thawed and cut into bite-sized pieces
4 T. butter
1 cup sliced mushrooms
1 jar Alfredo sauce: I used Bertolli garlic Alfredo
1/2 t. minced garlic
1/2 cup Chardonnay (you might could substitute chicken broth)
2 cups cooked fettucine noodles: I used whole wheat, and they were great, very flavorful!

Cook chicken in butter until lightly browned, about five minutes. Add mushrooms and garlic. (I drizzled it with EVOO b/c the butter was mostly gone.) Saute for about two minutes, until mushrooms are tender. Add sauce and wine; let simmer for about five minutes. Pour over noodles and let stand for 5-10 mins, until sauce has thickened. Sprinkle with parsley flakes.

Serve with garlic bread (I use Peppridge Farm frozen five-cheese Italian bread--yum!) and salad!