Easy At Home Cappuccino

A quick way to make cappuccino, and a great after-dinner drink for guests.

Best of all, you can make it at home without fancy equipment!

Serving: 4

Prep Time: 2 minutes

Cook Time: 4 minutes

Total Time: 6 minutes

2 cups skim milk or 1% milk

1 Tablespoon sugar

2 cups freshly brewed and strong coffee

1. Place milk in 2-cup glass measuring cup. Microwave on 100% power (high)

until hot, about 2 minutes and 20 seconds.

2. Place hot milk and sugar in blender container. Cover with a vented lid

and blend until frothy, about 1 minute.

3. To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle

with ground cinnamon or grated chocolate, if desired. Makes 4 servings.

Based on individual serving.

Calories: 60

Total Fat: 2 g

Carbohydrates: 9 g

Protein: 4 g

Zucchini Casserole

* 6-8 Servings


* Prep: 40 min.

* Bake: 1 hour

Ingredients

* 3 whole chicken breasts, precooked, chopped in chunks (3/4-inch) or 4 cups chopped leftover chicken or turkey

* 6 cups diced unpeeled zucchini

* 1 cup diced onion

* 1 cup shredded carrots

* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

* 1 carton (8 ounces) sour cream

* 1/8 teaspoon garlic powder

* 1 package chicken flavor stuffing mix

* 1/2 cup butter

* 1 cup (4 ounces) shredded cheddar cheese, optional

Directions

* Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix.

* Spread in greased 13-in. x 9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown. Yield: 6-8 servings.

Italian Cresent Roll Casserole

1 1/2 lbs. hamburger
1/4 c. minced onion
8 oz. tomato sauce
1 pkg. spaghetti sauce mix
8 oz. sour cream
2 c. Mozzarella cheese
1 can crescent rolls (8 slices)
2 tbsp. melted butter
1/3 c. Parmesan cheese
3 c. cooked pasta

Layer cooked pasta (your choice) in bottom of 9 x 13 inch pan. Brown and drain hamburger. Add onion and spread over pasta. Spread tomato sauce on meat layer and sprinkle with spaghetti mix. Spread sour cream over all and top with Mozzarella cheese. Unroll crescent roll dough on top. Dribble with butter and sprinkle with Parmesan cheese.
Bake 25 minutes at 350 degrees.

Angel Hair Pasta w/ Cream Shrimp Sauce

1 pound fresh shrimp

1 stick butter

Dash of thyme, tarragin, risemary, red and white pepper and 1/2 c. Mrs. Dash extra spicy

1/2 c. finley chopped onion

3 cloves finely chopped garlic

1/2 tbsp. finely chopped bell pepper

1-1 1/2 tbsp. all-purpose flour

1/2 pint whipping cream

1/2 c. milk

1/4 pound Velveeta cheese

1/4 pound Monterrey Jack cheese

Jalapeno cheese

16 oz. pkg. angel hair pasta

Mix cleaned shrimp with the thyme, basil, tarragon, rosemary, red and white pepper and Mrs. Dash. Melt the butter in large saucepan over medium-low heat. Add onion, garlic, bell pepper.

Stir with a whisk till the onions are transparent. Add seasoned shrimp, stirring till the shrimp turns pink. Remove from the saucepan. Do not over cook the shrimp. Add the flour, to the mixture in the saucepan, stirring constantly till mixed. Slowly pour in the whipping cream, stirring constantly with whisk then pour milk in slowly. For a thinner sauce, add a little more milk. Cube Velveeta cheese and Monterey Jack. Add to the saucepan. Stir till cheese melts. Pour the shrimp into the saucepan and remove from heat. Cook angel hair pasta according to the directions on the pkg.

Place the shrimp sauce over the pasta. Serve with a green salad and hot french bread.

Serves 6 to 8.

Sweet Latte

Cooking Time: 2 minutes
Servings: 1
2 shots espresso (2-3 oz)
2 oz sweetened condensed milk
1 oz vanilla flavor syrup
12 oz steamed milk

1. Add the vanilla syrup and sweetened condensed milk to the glass.
2. Brew the espresso.
3. As you brew the espresso, start to steam the milk. Steamed milk should retain a velvety consistency. Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk has expanded to the 60% mark. The milk (1/2 and 1/2) should never go above 155 degrees F. as it will scorch.
4. Pour the espresso into the glass and stir with a metal spoon until all the sweetened condensed milk is melted.
5. Add the milk.
6. Enjoy!!