Punch? Really? This is so much better than a meazly "punch"...maybe it should be called Mocha Madness...or something super dramatic. It's fantastic! You'll want to try it! It's a hit any time of the year, but I always crave it during these hot summer months! I'm SO sorry I don't have a picture!
Mocha (Madness) Punch
6 cups water
1/2 c instant chocolate drink mix
1/2 c sugar
1/4 c instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate or chocolate chunk ice cream
Whipped cream (optional)
Chocolate curls (also optional)
In microwave safe measuring cup bring 1 1/2 cups of the water to a boil. Stir in chocolate drink mix, sugar, and coffee granules until dissolved. Refrigerate until cold. (I usually leave it overnight or all day.)
About 30 minutes before you want to serve the punch (20 minutes if it's super warm out) add 4 1/2 cups water and mix well. Pour into punch bowl and add half of each tub of ice cream by scoopfuls. Stir in and let set for about 10 minutes. Add the rest of the ice cream by the scoopful and stir again. Serve when it is slightly melted. Garnish with a dallop of whipped cream an a few chocolate curls if desired.
ENJOY this amazing-ness. Even my picky coffee hater (yes they exist..sigh!) brothers like this drink!
Showing posts with label non diet. Show all posts
Showing posts with label non diet. Show all posts
Thursday, July 7, 2011
Tuesday, November 23, 2010
Gramma's Dinner Rolls
Ingredients:
6 T sugar
6 T shortening
2 t salt
1 cup warmed milk (or 1 cup warm water mixed with 1/3c+3T powdered milk)
1 cup warm water
2 T yeast
2 1/2 cups wheat flour
1 1/2-2 1/2 c white flour
Cream sugar, shortening and salt. In a liquid measuring cup warm the milk to 120*, then add to shortening mixture. In liquid measuring cup warm the water to 120* and add 2 T yeast and let dissolve. Once the yeast is dissolved add water to the mixing bowl and mix slightly with the shortening mixture. Add the wheat flour and 1/2 cup of white flour. Mix well. Add enough remaining white flour to form a soft dough. Place in lightly greased bowl and let raise until doubled.
Shape as desired. These are rolls that easily pull apart. To do this, grease a muffin tin. Roll 3 small balls to fit in each spot. (This picture shows them after they have raised a bit. The balls were smaller when I had JUST rolled them.)
These ones are fun because you can just pull them apart and enjoy! 
Of course, a good 'ole round roll works GREAT for leftover turkey salad sandwhiches! I made some of both. We'll have the pullaparts with our Thanksgiving dinner. And when we finally feel like eating again later that evening we'll have leftovers on the round ones!
I will never understand why my rolls don't look just like Gramma's! I mean, yah, they still look good...but there's just SOMETHING about a Gramma's cooking...
6 T sugar
6 T shortening
2 t salt
1 cup warmed milk (or 1 cup warm water mixed with 1/3c+3T powdered milk)
1 cup warm water
2 T yeast
2 1/2 cups wheat flour
1 1/2-2 1/2 c white flour
Cream sugar, shortening and salt. In a liquid measuring cup warm the milk to 120*, then add to shortening mixture. In liquid measuring cup warm the water to 120* and add 2 T yeast and let dissolve. Once the yeast is dissolved add water to the mixing bowl and mix slightly with the shortening mixture. Add the wheat flour and 1/2 cup of white flour. Mix well. Add enough remaining white flour to form a soft dough. Place in lightly greased bowl and let raise until doubled.
Shape as desired. These are rolls that easily pull apart. To do this, grease a muffin tin. Roll 3 small balls to fit in each spot. (This picture shows them after they have raised a bit. The balls were smaller when I had JUST rolled them.)
These ones are fun because you can just pull them apart and enjoy! 
Of course, a good 'ole round roll works GREAT for leftover turkey salad sandwhiches! I made some of both. We'll have the pullaparts with our Thanksgiving dinner. And when we finally feel like eating again later that evening we'll have leftovers on the round ones!
I will never understand why my rolls don't look just like Gramma's! I mean, yah, they still look good...but there's just SOMETHING about a Gramma's cooking...
Tuesday, November 2, 2010
*Super Easy* Peanut Butter Cookies
...perfect to make with little kids!!!
Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
Mix together. Plop on a pan in whatever size you want. Score with a fork or pastry blender...and bake at 350* for 10ish minutes.
DONE.
Ok, these may not sound amazing. But they are a true melt-in-your-mouth goodness. And who needs to deal with flour, baking soda, and all that needless calorie adding junk?
I'm thinking you could add chocolate chips or peanut butter chips and it would add to the fantasticness!
TRY THEM.
Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
Mix together. Plop on a pan in whatever size you want. Score with a fork or pastry blender...and bake at 350* for 10ish minutes.
DONE.
Ok, these may not sound amazing. But they are a true melt-in-your-mouth goodness. And who needs to deal with flour, baking soda, and all that needless calorie adding junk?
I'm thinking you could add chocolate chips or peanut butter chips and it would add to the fantasticness!
TRY THEM.
Tuesday, October 26, 2010
Peanut Butter Brownie Dessert*
*Definitely not diet-friendly.
Definitely worth it!
Ingredients:
1 box family size brownies (chocolate chunk is an excellent choice for this recipe!) + ingredients to make brownies
1/2-2/3 cups reese peanut butter chips
1 (8oz) block cream cheese
1/2 c creamy peanut butter
1 (8oz) tub whipped topping
1 cup powdered sugar
2 T mini chocolate chips
Mix brownies as directed on back. Add 1/2 cup peanut butter chips and mix well. Spread into 9x13 (or large round bakeware). Bake until middle is set. Cool completely.
Meanwhile beat cream cheese, peanut butter and powdered sugar until creamy. Fold in whipped cream. Spread mixture over brownie. Sprinkle with mini chocolate chips and peanut butter chips. (Peanuts too, if desired). Chill for an hour before serving.
This is my new very favorite "pie" (I call it pie because i bake it in a round pan so it doesn't get called cake. It will be served at Thanksgiving this year. Guaranteed.
Wednesday, September 15, 2010
Ho Ho Cake (AKA Anchor Cake)*
This cake was a specialty of my Gramma's. She made it often, and it came to be known as "Anchor Cake" in our family because it is so filling. My twin brother has requested this cake every year for his birthday since the first introduction to this cake! When I was little I used put it on my plate frosting side down, then eat the cake off, and finish just by eating the cream/frosting part. It is truly a fantastic cake, and it really doesn't take any ingredients that are normally not on hand! It's making me hungry just THINKING about it!
Cake Ingredients:
1 chocolate cake mix (any flavor chocolate will do)
+ ingredients need to bake cake.
Mix and bake cake in 9x13 pan according to package directions. Cool completely.
First Topping Ingredients:
5 T flour
1 1/4 cup milk
1 c sugar
1 stick (1/2 c) margarine
1/2 c crisco
1 t vanilla
Mix 5 T flour with milk. On stovetop, heat -stirring constantly-until thick. Cool. Meanwhile, cream sugar, margarine and crisco. When flour mixture is cool add to sugar mixture adding vanilla as well. Beat until it looks like whipped cream (at least 5 minutes or more). Spread over completely cooled cake. Refrigerate to cool completely (I often refrigerate it overnight!)
Second Topping Ingredients:
1 stick (1/2 c) margarine, melted and cooled.
1 egg
1 t vanilla
1 1/2 c powdered sugar
3 (1oz) unsweetened chocolate squares, melted
2 T hot water
Mix together margarine (melted and cooled), egg, vanilla, sugar, and chocolate squares (melted) and 2 T hot water. Mix well then pour over the whipped cream layer. Cool completely before serving.
Store in refrigerator.
I don't even want to know how many points this is. SO, we are gonna count this as a day-off splurge! Perfect for birthdays, anniversaries, and other such excuses.
Cake Ingredients:
1 chocolate cake mix (any flavor chocolate will do)
+ ingredients need to bake cake.
Mix and bake cake in 9x13 pan according to package directions. Cool completely.
First Topping Ingredients:
5 T flour
1 1/4 cup milk
1 c sugar
1 stick (1/2 c) margarine
1/2 c crisco
1 t vanilla
Mix 5 T flour with milk. On stovetop, heat -stirring constantly-until thick. Cool. Meanwhile, cream sugar, margarine and crisco. When flour mixture is cool add to sugar mixture adding vanilla as well. Beat until it looks like whipped cream (at least 5 minutes or more). Spread over completely cooled cake. Refrigerate to cool completely (I often refrigerate it overnight!)
Second Topping Ingredients:
1 stick (1/2 c) margarine, melted and cooled.
1 egg
1 t vanilla
1 1/2 c powdered sugar
3 (1oz) unsweetened chocolate squares, melted
2 T hot water
Mix together margarine (melted and cooled), egg, vanilla, sugar, and chocolate squares (melted) and 2 T hot water. Mix well then pour over the whipped cream layer. Cool completely before serving.
Store in refrigerator.
I don't even want to know how many points this is. SO, we are gonna count this as a day-off splurge! Perfect for birthdays, anniversaries, and other such excuses.
Sunday, July 18, 2010
Antonich Burgers*
This recipe, again, goes out to Rachel Allen and her family. I love when people ask for my recipes and nothing gets me to post a non-diet recipe faster than the compliment of the request! So, Bill Allen-who has complimented my cooking so often- here is our burger recipe. You may be surprised how simple it really is!
*That * has a * by it. Normally a * means the recipe is strictly non-diet. However, if you follow the instructions to the end, it is only a 5 point burger! Not too bad for how filling it is!
Ingredients:
2lb ground beef*
1/2 c quick cooking oats
1 egg
1 1/4 t liquid smoke
Mix all ingredients well and form into 8 patties. *I prefer "real" cow, meaning its from a cow I knew personally, however, if you must buy your meat at the store, just try to get 90% lean or more. Also, this recipe is only guaranteed when the burgers are done on the barbeque. We never..EVER..do burgers any other way.
To make this burger diet-friendly I use thin buns (available in the bread aisle at Walmart), mustard, ketchup, pickles, onions, tomato, lettuce and low fat cheese. This makes a 5-6 point burger depending on how lean your meat is. Also, we love to toast the buns until they are JUST barely toasted-amazingly delicious!
Tuesday, July 6, 2010
Cream Cheese and Chocolate Coffee Cake**
My mom and I made a version of this coffee cake for breakfast the other morning. Let me just say it helped me fall of my weight watchers diet "wagon" for the day. (I prefer to think I stepped off...Luke says I like to be in control...) So, before reading further please note that this recipe will hurl you in the opposite direction than diet...but it was so worth it. The problem is, she sneakily sent it home with me...(thanks for the HELP mom.) I don't have a picture yet (I don't dare make it again) but will try soon. I am planning to re-vamp the recipe and see if I can keep the taste and add some health. For now, enjoy it in it's most sinful state.
Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Directions:
In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. Pour into a greased 9-in. springform pan. (I actually used a 6X8 2.2 qt pyrex pan) Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.
Makes: 12 servings.
The fact you don't want to know until I revamp the recipe: 11 points per serving. (hoping to take it down to 7 and preserve the taste!)
Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Directions:
In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. Pour into a greased 9-in. springform pan. (I actually used a 6X8 2.2 qt pyrex pan) Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.
Makes: 12 servings.
The fact you don't want to know until I revamp the recipe: 11 points per serving. (hoping to take it down to 7 and preserve the taste!)
Tuesday, June 29, 2010
Grilled Rosemary Garlic Bread*
*Once again, I find myself needing forgiveness for a recipe that is not necessarily helpful toward weight loss. (2 out of 2... I promise a healthy recipe soon!) However, this one isn't terrible and it tastes amazing. Soon I hope to try it with some whole wheat flour! I will let you know how that is asap!
~Serving tip: This bread goes well in the summer on the grill! I grill a 3oz steak (bigger for my hubby!) and butter the bread with a LIGHT butter or margarine. When the steak is almost done on the grill I put the bread on butter side down until it is just toasted. (Watch it carefully!) I serve the steak and bread with a toss salad and some Crystal Light lemonade. It is amazing and fits right in with my Weight Watchers Diet!!!
2 whole garlic bulbs
1 t olive oil
1 1/2 t dried rosemary, crushed
1 T chicken broth
6-6 1/2 c bread flour
1/3 c sugar
2 T (or pkgs) yeast
2 t salt
1 c milk
2/3 c water
1/2 c butter divided
1 egg
garlic salt
Remove papery outer skin from garlic (do not peel or separate cloves!) Cut the top off the garlic heads, leaving the root end intact. Place cut side up in a small baking dish. Brush with the oil; sprinkle with rosemary. Cover and bake at 425 for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
*Note: I was very hesitant to try this recipe because I thought that baking whole garlic bulbs would stink my house to high heaven! Fortunately, I braved it, and was surprised to find that it doesn't seem to smell a whole lot at all! How exciting!!! Also, I usually do 6 garlic bulbs at a time and then freeze 2 containers worth and use one. It doesn't take much freezer space, but that way I don't have to do this first step EVERY time I want to make this bread!
Combine 2 cups flower, sugar, yeast and salt. In a saucepan, heat milk, water and 1/3 cup butter to 120 or 130 degrees. Add dry ingredients and mix until just moistened. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to make a soft dough (it will be somewhat sticky). Knead for 6-8 minutes. Cover and let rest for 10 minutes.
Divide dough into half. Divide each half into 3 balls. Make each ball into a "rope". Place three ropes on a greased baking sheet and braid. Pinch ends together and tuck under. Cover and let raise until doubled.
Bake at 350 for 15 minutes. Melt remaining butter and mix in desired amount of garlic salt (I do about a teaspoon) and brush over the bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire rack to cool.
If you are wanting to grill this bread sometimes it works better to just make it into a round loaf (like on a pizza stone) and cut it in half. Butter the flat side and grill it butter-side-down.
~Serving tip: This bread goes well in the summer on the grill! I grill a 3oz steak (bigger for my hubby!) and butter the bread with a LIGHT butter or margarine. When the steak is almost done on the grill I put the bread on butter side down until it is just toasted. (Watch it carefully!) I serve the steak and bread with a toss salad and some Crystal Light lemonade. It is amazing and fits right in with my Weight Watchers Diet!!!
2 whole garlic bulbs
1 t olive oil
1 1/2 t dried rosemary, crushed
1 T chicken broth
6-6 1/2 c bread flour
1/3 c sugar
2 T (or pkgs) yeast
2 t salt
1 c milk
2/3 c water
1/2 c butter divided
1 egg
garlic salt
Remove papery outer skin from garlic (do not peel or separate cloves!) Cut the top off the garlic heads, leaving the root end intact. Place cut side up in a small baking dish. Brush with the oil; sprinkle with rosemary. Cover and bake at 425 for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
*Note: I was very hesitant to try this recipe because I thought that baking whole garlic bulbs would stink my house to high heaven! Fortunately, I braved it, and was surprised to find that it doesn't seem to smell a whole lot at all! How exciting!!! Also, I usually do 6 garlic bulbs at a time and then freeze 2 containers worth and use one. It doesn't take much freezer space, but that way I don't have to do this first step EVERY time I want to make this bread!
Combine 2 cups flower, sugar, yeast and salt. In a saucepan, heat milk, water and 1/3 cup butter to 120 or 130 degrees. Add dry ingredients and mix until just moistened. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to make a soft dough (it will be somewhat sticky). Knead for 6-8 minutes. Cover and let rest for 10 minutes.
Divide dough into half. Divide each half into 3 balls. Make each ball into a "rope". Place three ropes on a greased baking sheet and braid. Pinch ends together and tuck under. Cover and let raise until doubled.
Bake at 350 for 15 minutes. Melt remaining butter and mix in desired amount of garlic salt (I do about a teaspoon) and brush over the bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire rack to cool.
If you are wanting to grill this bread sometimes it works better to just make it into a round loaf (like on a pizza stone) and cut it in half. Butter the flat side and grill it butter-side-down.
Saturday, June 26, 2010
Peanut Butter Pie*
*This recipe has no health/weight loss benefit. It comes to you in honor of my friend Rachel --who has lost it more times than any human can count-- may she always find it here.
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 c confectioners' sugar
3/4 c creamy or chunky peanut butter
6 T milk
1 carton (8oz) frozen whipped topping, thawed
1 graham cracker crust
1/4 c peanuts (optional)
In a large bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped topping; spoon into crust. Sprinkle with peanuts if desired. Chill overnight.
For added taste I sometimes melt about 1/2 cup chocolate chips and add a tiny bit of oil. Then I cut it into the top of the pie to make it appear marbled. I then freeze the pie. Take it out a few minutes before serving. This is perfect for chocolate peanut butter lovers!
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 c confectioners' sugar
3/4 c creamy or chunky peanut butter
6 T milk
1 carton (8oz) frozen whipped topping, thawed
1 graham cracker crust
1/4 c peanuts (optional)
In a large bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped topping; spoon into crust. Sprinkle with peanuts if desired. Chill overnight.
For added taste I sometimes melt about 1/2 cup chocolate chips and add a tiny bit of oil. Then I cut it into the top of the pie to make it appear marbled. I then freeze the pie. Take it out a few minutes before serving. This is perfect for chocolate peanut butter lovers!
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