Copycat Smores Starbucks Frappuccino Recipe

Recipe type: Drink

Prep time:  5 mins

Total time:  5 mins

Serves: 1 Drink

 Ingredients :

• ½ Tablespoon Cocoa Powder
• ½ tablespoon White Sugar
• ¼ Cup Whipped Cream
• ¾ Cup of Ice Cubes
• ½ Cup of Milk (I used Whole Milk)
• 3 Tablespoons of Marshmallow topping
• 1 Shot of Espresso
• ½ Tablespoon Graham Cracker Crumbs (Around ½ of a Graham Cracker)

Instructions :

1)    Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together until smooth.

2)    Garnish with whipped cream and graham cracker crumbs.

Poke Turtle Brownies

Ingredients :

Brownies :

• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cinnamon (optional)
• 1 cup semi-sweet chocolate chips
• 1 cup butter (2 sticks), melted
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup flour
• 1/2 teaspoon baking powder
• 1 1/4 cup pecans, roughly chopped, divided
• 3/4 cup Easy Caramel or store bought, divided
• 1/4 cup mini semi-sweet chocolate chips (may sub regular)

Chocolate Frosting :

• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar, sifted
• 2-3 tablespoons milk
• 6 tablespoons butter, softened
• 1/4 cup + 2 tablespoons cocoa powder
• 2 tablespoons light corn syrup (may substitute honey)

Instructions :

1)    Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.

2)    Brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.

3)    In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.

4)    Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.

5)    Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.

6)    Once caramel has set, frost brownies with Chocolate Frosting (you don't have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.

7)    You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.

Spaghetti Pie

Ingredients :

• 1 can tomato paste (6 oz)
• 1 tsp sugar
• 2 tbsp fresh oregano (or 1 tsp dried)
• ½ tsp salt
• 1 tsp pepper
• ½ box spaghetti (about 9 oz)
• 2 tbsp butter
• 2 eggs beaten
• ½ cup gruyere cheese grated
• 1½ cups cottage cheese
• 1½ lbs of ground beef
• 1 medium onion chopped
• 2 cloves garlic finely chopped
• ½ red pepper chopped
• ½ yellow pepper chopped
• 1 can tomatoes (28 oz) drained and chopped
• 1½ cups mozzarella cheese shredded

Instructions :

1)    Brown ground beef with onions, garlic and peppers.

2)    Add tomato paste and diced tomatoes, combine well.

3)    Add sugar, oregano. Season with salt and pepper.

4)    Keep heated while you prepare the pasta.

5)    Cook spaghetti according to directions on box. (Don't overcook)

6)    Drain and return to pot.

7)    Mix in butter, eggs and gruyere cheese.

8)    Grease 10 inch pie plate, put spaghetti mix into pie plate. This is your "crust"

9)    Spread cottage cheese on top of spaghetti crust.

10) Spoon ground beef mixture on top of cottage cheese layer.

11) Bake uncovered for 20 minutes at 350 degrees. Then top with mozzarella and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Smothered Baked Chicken Burritos

Ingredients :

Baked Chicken Burritos :

• shredded sharp cheddar cheese (about 1 cup)
• olive oil or nonstick cooking spray
• 1 recipe Slow Cooker Mexican Chicken
• 6 burrito size tortillas (I prefer raw/undercooked tortillas)*

Cheesy Green Chili Sour Cream Sauce :

• 1/2 cup sour cream
• 1/2 of a 4 oz. can mild chopped green chilies or more to taste
• 1/2 cup cheddar cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons flour
• 2 cups low sodium chicken broth, warmed
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hot sauce to taste (optional)

Optional Toppings :

• Cilantro
• salsa
• tortilla strips or chips
• Tomatoes
• Avocados/guacamole

Instructions :

1)    Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken.

2)    Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.

3)    Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional).

4)    To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings.

Notes :

*Raw/undercooked tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully!
**Total time does not include Slow Cooker Mexican Chicken

Chocolate Covered Cherries

Prep Time: 15 minutes

Total Time: 1 hour

Yield: 20-24

Ingredients :

• 1 tbsp liquid from Maraschino Cherry
• 1/2 tsp Invertase (It can be omitted without affecting the taste, but your centers will not liquefy)
• 2 tbsp softened Butter
• 1 tsp Corn Syrup
• 1 1/2 cup Powdered Sugar
• 10 oz Maraschino Cherries
• 12 oz semi-sweet chocolate chips

Instructions :

1)    Drain the cherries, reserving the juice.

2)    Let dab the cherries gently with a paper towel so that they are as dry as possible.

3)    Set them aside on paper towels to continue to dry while you prepare the sugar dough.

4)    In a medium size bowl mix butter,cup of powdered sugar, corn syrup, 1 tablespoon of liquid from cherries and invertase.

5)    Stir until blended. Add 1/2 cup of powdered sugar, until the mixture forms a soft dough.

6)    Refrigerate the dough for 30 minutes.Roll the sugar dough in 1/2-inch balls.

7)    Flatten the balls and use the flattened dough to completely cover the cherry.

8)    Refrigerate the dough covered cherries for 20 minutes.

9)    Meanwhile melt the chocolate according to the directions on the back of the package. I use the microwave.

10) Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.

11) Refrigerate the covered cherries for 20 minutes.

12) Carefully drizzle chocolate over truffles.

13) Store in the refrigerator and serve cold.

14) These can also be frozen for longer storage.

Chip Cookie Dough Bars Chocolate

Prep time:  30 mins

Total time:  4 hours 30 mins

Serves: 16

INGREDIENTS:

• 2 c. mini chocolate chips
• ½ cup creamy peanut butter
• ½ cup milk chocolate chips (or semi-sweet)
• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 1 tsp. vanilla extract
• 2 cup all purpose flour
• 1 (14 oz.) can sweetened condensed milk

INSTRUCTIONS:

1)    In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.

2)    Add vanilla and beat until combined.

3)    Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.

4)    Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.

5)    Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

6)    To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.

7)    Stir every 30 seconds until smooth.

8)    Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.

9)    Let sit out for 5-10 minutes to soften before cutting into.

Lovers Manicotti Stracotto-Style

Ingredients :

• 14-16 manicotti shells
• 3 eggs
• 2 cups freshly grated Parmesan cheese, divided
• 1 teaspoon kosher salt
• 1 pound veal (we used two meaty veal ribs we found on sale at our local market)
• 1 pound beef stew meat or chuck
• 1 pound skinless bone-in chicken thighs (about three thighs)
• 1 medium onion, peeled but left whole (about ½ pound)
• 2 whole cloves pressed into the onion
• 2 carrots, peeled and cut into large pieces (about 6-8 ounces)
• 2 large stalks celery cut into large pieces (about 4-5 ounces)
• 2 bay leaves
• 1 cinnamon stick
• 2 sprigs fresh rosemary
• 3 large fresh basil leaves
• 5 whole peppercorns
• ½ teaspoon freshly ground black pepper
• 2 ½ cupsItalian Tomato Sauce (or your favorite jarred sauce)
• 2 cups shredded mozzarella cheese

Instructions :

1)    In a 5 quart pot, place veal, beef, chicken, onion with attached cloves, carrots, celery, bay leaf, cinnamon stick, rosemary, basil and peppercorns. Pour in enough water to just cover the top of the ingredients. Bring to a boil, lower to a simmer and simmer partially covered for three hours. If water evaporates, add enough water to finish the three hour cooking time.

2)    While the meat cooks, bring a pot of water to a boil and cook the manicotti to slightly under-cooked, about 7 minutes. Cool under cold water and hold for later.

3)    After three hours, cool, strain and pick out the beef, chicken and veal meat and discard the remaining bones and other solids. Reserve one cup of the liquid. You should have about 1 ½ pounds of meat.

4)    Place the meat in a food processor and pulse until finely ground, using the one cup of cooking liquid if needed to loosen the mixture until it is the consistency of a pate. We used the full cup.

5)    Mix the ground meat with the eggs, 1 ½ cups of Parmesan cheese, salt and pepper. This will be the filling for the manicotti.

6)    Fill a large pastry bag (no tip) with the filling.

7)    Preheat oven to 400 degrees F.

8)    Place one cup of the tomato sauce in a 9 X 13 or larger glass dish or pan and spread to coat the bottom. Use two pans if too crowded, depending on how many manicotti you are filling. We fit 14 in a 9 X 13 glass dish.

9)    Pick each manicotti up and slide the tip of the pastry bag into one end and into the center and squeeze in the filling. Turn it and fill the other side then place the filled manicotti in the prepared pan. Repeat for all manicotti.

10) Pour the remaining 1½ cups of sauce over the manicotti and cover with the mozzarella and the remaining ½ cup of the Parmesan cheese.

11) Cover the top with parchment paper and foil and bake for 30 minutes or until hot and bubbly.