Recipes

[RespectLife]

@ChiliPepper 

I LOVE coffee ice cream!

I make it with my KA ice cream bowl.

I found a better recipe where you steep real coffee grounds in milk!

My prev recipe you used water....and it tasted watery!

I also have some instant coffee to use up....one of those things I have NO idea why I bought cuz I certainly wouldn't drink instant.  I toss some in and a shake or two of espresso powder.

Of course, mini choco chips are added!

[tiny 2]

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@RespectLife wrote:

Good gravy @tiny 2 

That is nuts!  I don't get around much but never heard of a cleaning fee....esp one that high!

I can clean it myself!   LOL  Prob not an option!!

Was that one of those Air B&B I hear of?  Not a hotel I hope!!

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@RespectLife, Yes it was an Air BNB. I have been charged cleaning fees at hotels but nothing like that.

[RespectLife]

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@tiny 2 wrote:

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@RespectLife wrote:

Good gravy @tiny 2 

That is nuts!  I don't get around much but never heard of a cleaning fee....esp one that high!

I can clean it myself!   LOL  Prob not an option!!

Was that one of those Air B&B I hear of?  Not a hotel I hope!!

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@RespectLife, Yes it was an Air BNB. I have been charged cleaning fees at hotels but nothing like that.

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Thanks for the heads up @tiny 2 

I haven't travelled in a while, but I sure will keep my eyes open for those fees!!!

[vabreeze]

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@RespectLife wrote:

@ChiliPepper 

I LOVE coffee ice cream!

I make it with my KA ice cream bowl.

I found a better recipe where you steep real coffee grounds in milk!

My prev recipe you used water....and it tasted watery!

I also have some instant coffee to use up....one of those things I have NO idea why I bought cuz I certainly wouldn't drink instant.  I toss some in and a shake or two of espresso powder.

Of course, mini choco chips are added!

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@RespectLife 

Coffee ice cream is my fav flavor also!  I bought Blue Bell Java Jolt Ice Cream at Aldi's Tuesday but it didn't have the strong coffee flavor I like.  I do find, however, the taste of coffee is very present in Trader Joe's coffee ice cream.

I like your tip for steeping coffee grounds in milk-- seems like it will result in a dominant coffee ice  cream taste.  I like the easy no-churn coffee ice cream recipe that 

@ChiliPepper shared.  When I attempt her recipe, I think I will heat the sweetened condensed milk to steep some ground coffee in along with espresso powder and strain/let it cool fully before folding in the whipped cream.   

PS:  From a Google search just now, I found out that Toll House makes Espresso Baking Chips (I hope they are still available)which I think would be great with the mini choco chips. 

Ingredients

SUGAR, PALM KERNEL OIL, COCOA PROCESSED WITH ALKALI, ROASTED COFFEE, COCOA, HYDROGENATED PALM OIL, NATURAL FLAVORS, SOY LECITHIN, MILK.

[RespectLife]

@vabreeze 

They do???

Thanks for letting me know!  I'll watch for them to come to Weg or Wally.

Did you ever have Coffee Crisp candy bar?  I think its origin is Candian...but since we are a border area...I have easy access to them.

I was thinking of chopping it up and adding it!

Huh, it now says Nestle...so maybe it is more readily available.

[ChiliPepper]

[ChiliPepper]

Salami and Cheese Skewers

Easy-peasy salami and cheese skewers, perfect for any last-minute gathering. Their preparation takes less than 10 minutes and requires only 3 ingredients (4th is optional)!

PREP TIME: 7 minutes

Ingredients

• 1 block cheddar cheese, cut into bite-size cubes, see note 1
• 24 pieces of thinly sliced deli salami, see note 2
• 24 pitted olives, see note 3
• pesto - completely optional, see note 4

Instructions

1. Take a cheese cube, top it with a slice of salami folded in half and again in half (if using pesto, smear a tiny amount over the salami).
2. Add olive and secure with a toothpick. Repeat until you use up all the ingredients.
3. Enjoy!

NOTES

1. I used a 7-ounce/200-gram cheddar that I cut into 3/4-inch cubes/2-centimeter (they can be slightly smaller than that. You can use any block of cheese you like – edam, cheddar, mozzarella…
2. This can be substituted with prosciutto or another type of deli meat.
3. Use either black or green. They can also be stuffed with pimento. If you don’t like olives, try cocktail pickles or pepperoncini.
4. For 24 pieces you will need only a little amount of pesto so count with about a tablespoon or less in total.
5. Count with about 3-4 pieces per person. When served alongside other appetizers, you can count with less.
6. These easy toothpick appetizers can be prepared in advance from several hours up to overnight. Store in the fridge in an airtight container. They are very easy and quick to assemble though.

NUTRITION INFORMATION:

 

YIELD:

 24 pieces

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 66TOTAL FAT: 6gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 4mgSODIUM: 99mgCARBOHYDRATES: 1gFIBER: 0gSUGAR: 0gPROTEIN: 2g

[ChiliPepper]

The Best Chocolate Salami

This no-bake Italian chocolate salami is made with only 5 ingredients and tastes as if you spent hours making such a delicious dessert.

Prep Time: 4 hours 10 minutes 

Servings: 20

 

Ingredients

• 14 oz vanilla tea biscuits
• 3/4 cup pistachios
• 2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1/4 cup butter
• Powdered sugar - optional
•  optional

Instructions

• In a large plastic bag, beat the vanilla biscuits into small pieces using a rolling pin. Then Coarsely chop the pistachios.
• Heat the heavy cream in a saucepan or microwave so that it comes to a simmer (not a boil). Place the chocolate chips in a large bowl and pour the hot cream over the chocolate chips.
• Cut the butter into small cubes and place it into the bowl.

• Wait a few minutes and begin to stir the chocolate. You may need to reheat the chocolate in the microwave a few more times. If so, heat in 20-second intervals. You don't want to overheat the chocolate.
• Once the chocolate is a smooth silky consistency, add the crushed biscuits and chopped pistachios. Stir to combine.
• Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top.
• Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. Finish off by tying both of the ends.
• Refrigerate for at least 4 hours. Once the time has passed, remove the plastic wrap and coat the chocolate salami in powder sugar.

Notes

Best way to store chocolate salamiFRIDGE: Keep the chocolate salami in an airtight container in the refrigerator for up to 2 weeks.FREEZER: Wrap it tightly in plastic wrap. Then you will need to wrap it once more with foil and keep frozen for up to 1 month.

Nutrition

Calories: 250kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 169mg | Fiber: 2g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

[ChiliPepper]

Roasted Salami Wrapped asparagus

The level of saltiness of salami varies from one sausage maker to another. How many slices of salami you will need to wrap each bunch of asparagus depends largely on how salty your salami is. In this recipe, I used a 1:1 ratio. That's one slice of salami for every asparagus spear.

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Total Time: 15 minutes

Servings: 4 

Ingredients

• 24 asparagus spears
• 24 slices salami
• grated Pecorino to garnish (optional)

Instructions

• Preheat the oven to 350F.
• Rinse the asparagus spears, drain and dry by wrapping in a kitchen towel.
• Bend each spear and allow the woody end to break off naturally. Discard the woody ends.
• Arrange three salami slices on a plate so that they slightly overlap.
• Lay three asparagus spears on one edge of the overlapping salami slices so that the tops are exposed.
• Roll the salami to completely cover the bottom halves of the asparagus spears.
• Do the same with the remaining salami slices and asparagus.
• Line a baking tray with foil and arrange the salami-wrapped asparagus in a single layer.
• Pop the tray into the oven and cook the salami-wrapped asparagus for ten minutes.
• Transfer the roasted salami-wrapped asparagus to a plate, optionally grate Pecorino over them and serve at once.

[tiny 2]

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@ChiliPepper wrote:

Roasted Salami Wrapped asparagus

The level of saltiness of salami varies from one sausage maker to another. How many slices of salami you will need to wrap each bunch of asparagus depends largely on how salty your salami is. In this recipe, I used a 1:1 ratio. That's one slice of salami for every asparagus spear.

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Total Time: 15 minutes

Servings: 4 

Ingredients

• 24 asparagus spears
• 24 slices salami
• grated Pecorino to garnish (optional)

Instructions

• Preheat the oven to 350F.
• Rinse the asparagus spears, drain and dry by wrapping in a kitchen towel.
• Bend each spear and allow the woody end to break off naturally. Discard the woody ends.
• Arrange three salami slices on a plate so that they slightly overlap.
• Lay three asparagus spears on one edge of the overlapping salami slices so that the tops are exposed.
• Roll the salami to completely cover the bottom halves of the asparagus spears.
• Do the same with the remaining salami slices and asparagus.
• Line a baking tray with foil and arrange the salami-wrapped asparagus in a single layer.
• Pop the tray into the oven and cook the salami-wrapped asparagus for ten minutes.
• Transfer the roasted salami-wrapped asparagus to a plate, optionally grate Pecorino over them and serve at once.

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@ChiliPepper 

Oh heavens!!! I have a serious weakness for salami.This looks delicious!