Tuesday, December 21, 2010

You Deserve A Coffee Break Today Cooler ™

Love coffee drinks? This is an easy recipe that was inspired and requested by a neighbor. This is perfect anytime of the year.  

I've used vanilla ice cream. You can adjust the amount of ice cream You can use dairy free milk, dairy free ice cream, if needed. You can even experiment with frozen yogurt, if desired. 


1 cup (8 oz) black coffee (regular or decaf)
1/2 c skim milk
3-5 ice cubes
1- 2 scoops ice cream 
2-3 T chocolate syrup
Whipped cream (optional)

Brew coffee according to coffee maker instructions.

In a blender combine: coffee, milk, ice cubes, ice cream, 2 T of the chocolate syrup. Blend well for 20-30 seconds. 

Pour cooler into tall glasses. Top with whipped cream. Garnish with remaining syrup and straws.

Serves 2. 

Tuesday, December 7, 2010

Fall Noodles ™

This is a very simple recipe for winter squash. 

I've used fresh squash but you could also use pre cut instead.


1 package (12 oz) egg noodles  
1 c. chopped onion
2 - 3 c. chopped squash
1/8 tsp. each: nutmeg, dried oregano, pepper, salt 
1/4 c. pine nuts (optional)
2 - 3 T. olive oil

Cook noodles according to package instructions.

Peel squash with a vegetable peeler, and clean out seeds. 

Peel, rinse onion.

Cut onions and squash into chunks.

Heat pan over medium high heat. Reduce heat to medium, add oil. 

Add onion, squash, black pepper, salt, nutmeg and oregano to pan.

 Stir occasionally and cook for 8 - 12 min. or until done.

 Towards end of cooking, add pine nuts. 

Drain pasta and toss with squash mixture. 

You can drizzle more olive oil if needed over pasta.

Serves 4.