Sunday, September 2, 2012

Frozen Mocha or Cappuccino

These frozen mochas are my new obsession.  I have made them a few times already.  I don't know what it is about these but they are delicious.   I have not yet read any of the Coffee House Mysteries but I hope to read one soon.  They sound like my kind of books.

Cleo Coyle’s Chilly Cleoccino!
(Frozen Cappuccino or Mocha)

Serves: 8-ounces


1/3 cup coffee (4 coffee ice cubes)
1/3 cup milk (low fat is fine)
2 teaspoons sugar (or more)
¼ teaspoon vanilla extract
¼ teaspoon unsweetened cocoa powder (for mocha)
Whipped cream (optional)


Step 1: Fill an ice cube tray with leftover coffee and freeze.

Step 2: Remove four coffee ice cubes (per 8-ounce serving) and place in blender.

Step 3: Add milk, sugar, vanilla extract, and (optional) cocoa for an iced mocha frappe.

Step 4: Pulse the blender to chop the coffee ice cubes into fine particles.  You can create a very icy drink with small ice chips or you can run the blender full speed until the mixture is completely liquefied yet still cold and frothy.  


The Creative Cook

Saturday, September 1, 2012

Brooke's Homemade Meatloaf

I tried this meatloaf last night.  It comes from Paula Deen's daughter-in-law, Brooke.  We loved it.  It might become my new favorite "go to" meatloaf recipe.  I had tried a similar recipe several weeks ago but this one is even better.  I will post both of them for you to try.  I used the meatloaf mix (1/3 beef, 1/3 pork, 1/3 veal) rather than just beef for this recipe.

Brooke’s Homemade Meatloaf
Recipe courtesy Brooke Deen


¼ cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar


2 pounds ground beef (or meatloaf mix)
1 medium onion, finely chopped
3 tablespoons ketchup
2 large eggs
1 slice white bread, torn into pieces
1 teaspoon salt
¾ teaspoon freshly ground black pepper


Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well.  Press the mixture into a 9 x 5-inch loaf pan.  Bake for 30 minutes.  Remove from the oven and brush some of the glaze over the top of the meatloaf.  Bake for 30 minutes more.  Remove from oven and let stand for 5 minutes.  Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup ketchup
1-1/2 pounds ground beef (or meatloaf mix)
3/4 cup milk 
2 large eggs
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs


1.  Preheat the oven to 350 degrees F.  Lightly grease a 5 x 9 inch loaf pan. 

2.  Press the brown sugar into the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3.  In a large mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.  Place ontop of the ketchup. 

4.  Bake in preheated oven for 1 hour or until juices are clear.  Turn the meatloaf out onto a serving platter.


The Creative Cook