CrockPot Turtle Pudding (gluten free) Recipe

 

HAPPY HALLOWEEN!

and happy end of Crocktober!

Since today is the most sugar-infested day of the year, what do I have for you? 

MORE SUGAR!

but this is high-class sugar. It's turtle pudding. In your crockpot.

it's okay with me to eat it with a spoon, hot, right out of the crock. I won't tell anyone.

pinky-promise.

The Ingredients.

serves 8

1 (16-ounce) box brownie mix (I used the Betty Crocker Gluten Free mix)

1 large egg

1/4 cup canola oil

1/4 cup water (room temp, or slightly warm)

1 cup chocolate chips

1/2 cup chopped walnuts

20 wrapped soft caramels (unwrapped)

whipped cream or vanilla ice cream for serving (optional)

The Directions.

Use a 4 or 6 quart slow cooker with an inserted oven safe dish. I used a round 4-quart cooker with a 2-quart inserted Corningware casserole dish.

In a mixing bowl, combine the brownie mix, egg, oil, and water. When batter has formed, stir in the chocolate chips and walnuts. Pour batter into your casserole dish. I didn't spray the inside of the dish with cooking spray, but you can if you'd like (it would probably be easier to clean up!). Unwrap all of the caramel candies and press them into your brownie batter. 

Add 1/2 to 1 cup of water into the bottom of your slow cooker, then lower in the brownie dish. Be careful not to slosh water into your turtle pudding!

Cover and cook on high for 3 to 4 hours, or until the edges have pulled away from the sides and the center has set.

Unplug your cooker, and let the dish set in it for 1 hour with the lid off before removing. Serve warm with whipped cream or vanilla ice cream.

The Verdict.

ooey gooey caramel chocolatey goodness. Delicious. Wonderful. So good you don't really want to share with your family.

which is selfish.

so you share. 

but you're secretly hoping the ice cream truck drives by and the kids get sidetracked so you can eat it all yourself because you're still upset by the Project Runway finale.

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Herb Garden Chicken Slow Cooker Recipe

Crocktober is coming to an end.

It's been a lot of fun. Exhausting, but fun. I'm not quite sure how I handled cooking and posting everyday in 2008, but it certainly was much easier in that I didn't have a crawling infant in the house.

Cooking every day for a year in a crockpot? Super easy compared to daily baby wrangling. 

I'm a pooped mama.

We're having a houseful of people over today for Uncle John's 37th birthday. The crockpots will be all lined up, and guests can help themselves. I love entertaining with the crocks, I really do. Grandpa hates chicken? Cousin Sophia doesn't eat red meat?

no problem.

Most of us will be eating ropa vieja today, but I've got a chicken ready to go for the poultry people.

easy-peasy.

The Ingredients.

serves 4 adults and probably an extra 2 kids. save the carcass for broth!

1 (5-pound) whole chicken, skinned (you can read about my skin issues here)

2 tablespoons olive oil

1/4 cup powdered Parmesan cheese (or grated. whatever.)

 1 tablespoon dried parsley

1 teaspoon dried sage

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

The Directions.

Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards (oh ick) from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker. 

Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.

Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.

The Verdict.

This is a great whole roasted chicken recipe, and a nice change of pace from the peppery flavor of rotisserie chicken (still a family favorite!). I prefer to cook my sides separately, but if you'd like, you can throw in some potatoes, carrots, and celery for an all-in-one-pot meal.

Or, after removing the chicken from the pot, you can cook rice as a side in the pan drippings (this makes amazing rice).

Happy Day 30 of Crocktober! 

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Chicken Korma in the Slow Cooker

 

On the heels of the Take Out Fake Out link roundup I posted the other day, here's another one! Indian food works beautifully in the slow cooker, and there is a brand new book out all about it: The Indian Slow Cooker. I met the author, Anupy, at BlogHer Food, and she is absolutely lovely. 

I like how easy this meal is to throw together, and if your spice cabinet is stocked, you probably have most (if not all) of the ingredients already!

The Ingredients.

serves 4

1 pound boneless, skinless chicken, cut in chunks (about 3 small thighs)

1 large potato, peeled and cut in 1/2-inch chunks

1 large onion, coarsely chopped

1 (14.5-ounce) can stewed tomatoes and juice

1 garlic clove, minced

1 teaspoon curry powder

1/2 teaspoon ground cloves

1 teaspoon kosher salt

1 cinnamon stick

1/2 cup sour cream or plain yogurt (to add later)

cooked white or brown long grain rice for serving

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your pot. Add potato and onion. Pour in the tomatoes, and add garlic and all spices. Cover and cook on low for 6-8 hours, or high for 3 to 4. Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over rice.

We like to use corn tortillas as scoopers, or if you aren't gluten free  you can use naan or pita bread.

The Verdict.

I loved the way this tasted. It's not spicy, and if you'd like some heat, you can certainly add some chile flakes to the pot while it's cooking, or before serving. I opted to not have any heat so the kids would eat it.

They did.

I only had the end of a bag of frozen chicken thighs, and was a bit worried there wouldn't be enough meat to feed all of us, but adding the potato and stirring in the sour cream at the end really stretched the meal to make plenty for the four of us. We had a small tupperware with meat and rice leftover that I ate for lunch the next day.

happy 29th day of Crocktober!

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Crab and Corn Soup CrockPot Recipe

 

Amie promises me that it's cooling off even in Arizona, and it's officially Soup Season.

I'm so glad.

The Ingredients.

serves 6

1 quart chicken broth (4 cups!)

1 tablespoon butter

1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes

1 (32-ounce) package of frozen corn

2 garlic cloves, chopped

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (6-ounce) can lump crabmeat, drained and picked through (don't use Krab. it's not gluten free, and it's weird)

1 cup half and half or heavy cream (to add later)

1 avocado, sliced (to add later)

The Directions.

Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab---shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

The Verdict.

I had a soup just like this on the boardwalk in Monterey, CA, and this really brought me back to that occasion. It's rich and hearty without being too heavy, and the crab flavor is subtle and beautiful. I LOVE the velvety feel the half and half provides---I'm sure you could get away with using a lower fat variety of milk, but it just won't be the same.

seafood schtoup schtuff:

lobster bisque  (this was the Christmas Day recipe in 2008!)

cioppino

fish chowder

barbecued shrimp (not soup. just amazingly good)

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The Most Simple Thai Beef CrockPot Recipe in the entire world

 

I've made some fantastic Thai recipes for the slow cooker, but  got an email last week asking for a recipe for "stupid people" who don't want to chop or be in the kitchen for longer than about 12 1/2 minutes.

Dana is having her in-laws over this weekend and wanted to surprise her father-in-law with his favorite food: Thai Beef. She and her son are both gluten free, and they keep a gluten free household, but so far her in-laws don't really "get" the gluten free thing.

I feel your frustration Dana. I really do.

Here you go: 

Totally Simple Thai Beef for stupid Everyday Regular People.

The Ingredients.

serves 4 to 6

2 pounds beef chuck roast

1 (8-ounce) bottle peanut satay sauce (Thai Kitchen is gluten free, or you can make your own with this recipe ---and if you're gluten free, you will of course use a GF soy sauce...)

1 (13.5-ounce) can coconut milk (full fat is best)

1 (16-ounce) package baby carrots (no chopping, Dana!)

cooked basmati rice for serving

1/4 cup chopped peanuts for garnish (optional)

The Directions.

Use a 6-quart slow cooker. Put the beef into the bottom of your cooker, and add the peanut sauce and the whole can of coconut milk.

Flip the meat over a few times to get it good and saucy. Add baby carrots (my dad says you have to rinse them off first). Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.

Garnish with a sprinkle of peanuts, if you'd like.

The Verdict.

Super tasty. The kids LOVED the meat, and ate quite a few of the carrots. The carrots cooked, but didn't get super soggy since they were on top of the meat. The baby is 9-months now, and I needed to use a bit of force to cut the carrots into finger food chunks with the edge of a fork for her.

Dana, I think your father-in-law will be happy!

more takeout-fakeout yummies:

Thai Coconut Curry Soup

Thai Curry

Tofu in Peanut Sauce

Peanutbutter Pork

Mongolian beef

Vietnamese Pho

Vietnamese Roasted Chicken

Orange Chicken

Fried Rice

Chow Mein

Korean Ribs

Hot and Sour Soup

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The Very Best Brussels Sprouts, EVER! (slow cooker recipe)

This is it! 

You've come to the right place. 

Stop looking. 

This here, is 

THE BEST BRUSSELS SPROUTS RECIPE IN THE WORLD!!

LOL. sorry. I must have been channeling my inner infomercial guy.

but they really are super tasty...

The Ingredients.

serves 6

1 pound brussels sprouts

3 tablespoons butter

1 tablespoon Dijon mustard (ooh la la, fancy)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

The Verdict.

My newly-turned-nine-year-old's favorite food is brussels sprouts. And artichokes. She has learned (sadly, through peer pressure) to no longer give this as an answer when asked what her favorite food is because many, many people dislike these little guys.

If you're on the fence about brussels sprouts, I urge you to try them prepared like this. The Dijon gives a fantastic savory taste and is really quite wonderful.

and hey. At least they aren't beets... 

bwahahahahahaaaaa!!!

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Orange Glazed Beets CrockPot Recipe

 

Beets. This is a recipe for beets.

I know.

I'm sorry.

the good news is that I've got Brussels Sprouts on the way!

ha! :-)

The Ingredients.

serves 6

4 medium beets, peeled and sliced in 1/4-inch slices

1/4 cup butter

1 tablespoon brown sugar

1/4 teaspoon orange zest

1/4 cup orange juice

The Directions.

Use a 4-quart slow cooker. Put on very old clothes, and then put on an apron---beets stain, TERRIBLY! If you've got a white countertop, consider putting down a layer of newspaper or paper bags while you're peeling.

Peel and slice the beets, and put them into your cooker. Add butter, brown sugar, orange zest, and orange juice. Toss with spoons to distribute the zest and sugar. Don't worry that your butter is still in a clump.

Cover and cook on low for 5 hours, or on high for 2 to 3. The beets are done when they have reached desired tenderness. You want a fork to insert easily, and the beets to be able to be cut with the edge of a fork.

The Verdict.

I am not a beet person. Someone in the house (whose name rhymes with Zadam), really likes beets, and gets excited when he gets them at a restaurant---either cooked, or the jelled kind from a can in a salad (the jelled kind reminds me of a blood clot).

You're welcome.

:-)

Anyhow, even though I'm not a beet person, I actually really enjoyed the flavor and texture. They were sweet and kind of earthy. I ate a few, but they were mostly devoured by the other grownup in the house. I ruined the chance of the kids even being in the same room while we were eating them because of my blood clot comment.

oops.

other stuff with beets:

borscht

that's it! I'm no Dwight Schrute...

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Tips Membersihkan Virus Shortcut Pada Komputer

Lagi-lagi virus membuat semua pekerjaan jadi terhambat, meskipun tidak semua virus menghilangkan data namun yang namanya virus memang sangat menjengkelkan.Meskipun tidak merusak dokumen meski begitu tetap saja virus tetap menggannggu dengan menghambat pekerjaan (proses) yang dilakukan komputer.

Salah satu virus yang akhir-akhir ini cukup merepotkan yaitu yang sering disebut dengan virus

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Slow Cooker Cheese Fondue Recipes--a double dip edition!

We had friends over for fondue night, and I was dying to use my Crock-Pot trio. My friend Jennifer loves sundried tomato dip, so I put that in, along with beer and cheddar fondue, and a goat cheese with thyme spread.

We (2 adults, 4 children) pretty much filled up on cheese and we didn't end up ordering take-in for dinner, but instead went out for dessert after the appetizers!

I made crustini out of a loaf of brown rice bread (food for life, pink package) for our dippers, and we also had carrot sticks, celery sticks, and raw cauliflower. We used all the dipping items, but greatly preferred the crustini for all (the cauliflower got fed to the guinea pigs the next day. they were thrilled.)

yummy crustini:

1 loaf pretty dense bread (I used food for life rice bread)

olive oil

salt 

pepper

---Cut each slice of bread into thirds, and brush olive oil on each side. Sprinkle kosher salt and freshly ground black pepper on each side. Bake on a lined or greased cookie sheet at 400 degrees for 7-8 minutes on each side, or until nice and toasty.

 

 

Beer Cheese Fondue 

The Ingredients.

serves 8

1/2 small yellow onion, peeled and finely diced

1 garlic clove, minced

4 ounces Gruyere cheese, grated (1 cup)

8 ounces extra sharp cheddar cheese, grated (2 cups)

1 tablespoon cornstarch

1 teaspoon dry mustard

1 teaspoon caraway seeds

1 (12-ounce) bottle of beer (Redbridge, by Anheuser Busch is gluten free)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

The Directions.

Use a 2-quart slow cooker. Put the onion, garlic, and cheeses into your cooker. Stir in the cornstarch and dry mustard. Crush the caraway seeds (Jennifer says to use a mortar and pestle, but I don't have one, and instead crushed them in a ziplock with a small mallet). Add them to the pot. Pour in the beer. Cover and cook on low for 2to 4 hours, stirring every 30 minutes. Add salt and pepper before serving, adding more to taste if necessary.

 

Thyme for Goat Cheese

The Ingredients.

serves 4 to 6

1 (11-ounce) package fresh goat cheese

2 1/2 teaspoons finely chopped fresh thyme leave, plus more for a garnish

1 tablespoon extra-virgin olive oil

1/2 teaspoon freshly ground black pepper

The Directions.

Use a 2-quart slow cooker. If desired, place an oven-safe ramekin into the bottom of the cooker that you'd like to use for serving. Otherwise, plan on serving this right out of the crock.

Put the cheese into the pot (or ramekin), and press the thyme leaves into the top. Drizzle olive oil on top and add black pepper. Cover and cook on low for 2 hours, or until cheese has softened and become easy to spread. Lift inserted dish  (CAREFULLY! use oven mitts!) out of the slow cooker and serve on the table with your favorite dippers.

The Verdict(s).

Fondue night rocks. End of story.

  

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Black Beans with Cilantro Slow Cooker Recipe

 

Happy 24th day of Crocktober! I'm a bit late with this morning's post---I slept in! We've got stormy weather all day today, a great day to stay inside with a nice bowl of beans.

and fold laundry.

and find all the little sprinkle candy pieces from the "almost" slumber party we had Friday night. The kids decorated their own cupcakes, which means that the sprinkles decorated the floor! 

HA!

This recipe comes straight from my friend, Kalyn Denny's site, and out of respect, I am not going to type it up here. You're going to have to click over to her Kalyn's Kitchen site for the ingredients and directions. Kalyn's recipes are all South Beach Diet-friendly, and after eating a few too many cupcakes, I really should dig through her archives for more great meals.

I will give you a verdict, however:

The Verdict.

This is my absolute favorite way to have black beans. Kalyn has perfected this recipe---there's no need to add any additional flavor or spices, it's just perfect. My kids do pick out the "green stuff," but that's not a problem to me. They also really like to munch on the beans cold the next day as an afternoon snack. The baby is now (9! months) and happily sits in her highchair munching on Kalyn's black beans.

 GO GIANTS!

other beany recipes you should make. for your heart.

cooking with dried beans tutorial

16-bean soup

beans and rice

coconut beans and rice

bean stew

black eyed pea soup

hoppin' john

traditional chili

presidential chili

sweet potato chili (vegan)

refried beans

cowboy beans

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CrockPot Tex Mex Pot Roast Recipe

 

There's nothing like a big hunk of meat to warm you up on a chilly day. This is man-pleasin' food. My brother, dad, and Adam all ate big helpings. Although I only used 2 pounds of meat, the beans and the corn really stretches both the servings and the number served. 

The Ingredients.

serves 8

2 pounds boneless beef chuck roast

1 teaspoon chipotle chile powder

1 (15-ounce) can chili beans, undrained

1 (11-ounce) can corn with peppers, undrained

1 (10-ounce) can Rotel (tomatoes and chiles), undrained

* The can of beans pictured are the Bush's brand.  Amy pointed out that on Bush's website they say that their brand of Chili beans ARE NOT GLUTEN FREE. Please use a different brand (or use Ranch beans), and always read labels carefully and check with the manufacturer. The ingredient list looked absolutely fine to me, but I didn't take the second step of confirming with the manufacturer. I hate stuff like this. HATE it. Thank you so much, Amy.

The Directions.

Use a 6-quart slow cooker. This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker. The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly. This is according to Crock-Pot's website. If you have a different manufacturer, follow instructions and use your best judgment. :-)

After your meat is in, add the chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness.

The Verdict.

I served this with a baked potato (which you can totally do in the crock, if you are so inclined), to 5 adults and two children. The dishes were clean when I loaded them into the dishwasher...

woo hoo, success!

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Ethiopian Chicken Stew (Doro Wat) Slow Cooker Recipe

 

I really like introducing the kids to new flavors, and when I came across Mary Ostyn's Doro Wat recipe in her WONDERFUL book, Family Feasts for $75 a Week (and this is for a family of 12!) I knew I needed to try it.

This is a wonderfully spicy stew/soup, and I'm thrilled to use some of very-neglected spice bottles in the cupboard. I highly recommend giving this a go. Be adventurous! You've only got one Friday, October 22 2010 in your life. :-)

The Ingredients.

serves 8

1 (14.5-ounce) can diced tomatoes, undrained

1 1/2 pounds boneless, skinless chicken thighs

1/4 cup fresh lemon juice

2 tablespoons butter

3 large onions, diced (or 3 tablespoons dried minced onion flakes)

1 teaspoon ground ginger

1 tablespoon paprika

1 teaspoon cayenne pepper, and more to taste if you'd like

1/2 teaspoon black pepper

1 teaspoon ground turmeric

2 cups water

8 hard-boiled eggs (peeled, to add later)

The Directions.

Use a 6-quart slow cooker. Empty the tomato can into your cooker. Put in the chicken thighs, and add the lemon juice. Now add butter, onion, and ALL of the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, or high for 4 to 5. Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart. Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.

The Verdict.

What great soup. The depth of spices is really unique---you get a powerful punch of tomato and lemon at first, but then the warmth from the spices fills your whole belly. Mary says to make it authentic you should really use 1 TABLESPOON of cayenne instead of 1 teaspoon. Holy toledo, I'm too much of a wuss for that!

Thank you so much, Mary, for sharing your recipe and your wonderful book.

I'm sharing some of my favorite stock-the-freezer and meal planning ideas over at Smithfield.com. Chime in to share your favorites!

 

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Portobello Mushroom Sandwiches CrockPot Recipe

 

 This is a dump and go recipe---no chopping required! You do have to get the stems out of the mushrooms, but you easily can do that on a little plastic plate or paper towel. There's no need to dirty up a cutting board.

The Ingredients.

4 large portobello (bella) mushrooms, stems removed

1/4 cup prepared Italian salad dressing (you can use your own favorite blend)

1 (7-ounce) jar roasted red peppers

buns, rolls, or toasted bread for serving. The bread pictured is Udi's gluten free whole grain sandwich bread.

The Directions.

Use a 4-quart slow cooker. Wash the mushrooms, and remove and discard the stems (compost them. for some reason guinea pigs don't like mushrooms, and they'll just sit in there forever and rot.)

Put the mushrooms into your pot, and add the entire jar of roasted peppers and the salad dressing. Cover and cook on low for 4 to 5 hours, or on high for about2. Serve with a slotted spoon onto your favorite sandwich bread item (sandwich bread item? why did I type that? it makes no sense.)

The Verdict.

The tangy flavor from the salad dressing and the peppers complemented the thick meaty texture of the mushrooms really well. I thoroughly enjoyed this sandwich, although I was probably the only one who would look forward to having it again. It's a little girly. And the mushrooms are a bit slimy.

~~I've been having some feedburner issues and I don't think the email feed has been updating properly. I think it's all fixed now, thanks to the wonderful Jennette. If you've missed the past few days, here they are:

Traditional Minestrone Soup

Cinnamon Sugared Almonds

Spinach Bisque

Apricot Barbecue Wings

Irish Cream Coffee

and a smoky pulled pork recipe!

and! who is watching the finale of the finale of the Real Housewives of DC? anyone? Any predictions? I've started a chat over on the forums. :-)

I really should make more Irish Cream Coffee for this...

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How to Make Irish Cream Coffee in the Slow Cooker

 

We are given a bottle of Bailey's Irish Cream every year for Christmas, and every year it sits and sits in the pantry until we re-gift it to whomever happens to spot it in the cupboard and says: ooh, Bailey's Irish Cream!

This year, it happened to be my friend Georgia, and since it was a rainy day and we weren't planning on going anywhere I decided we should treat ourselves to a bit of Irish Coffee.

In the slow cooker. 

Georgia's an awfully good sport... :-)

The Ingredients.

serves 4

3 cups strong black coffee

1/4 cup  Irish Cream Liqueur* (unless you're feistier than I am and want to add more!)

1/3 cup heavy whipping cream

1 tablespoon cocoa powder

4 tablespoons sweetened whipped cream (the stuff in the can, or make your own)

* There are different accounts on the Web about whether or not Bailey's contains gluten. This is what their website's disclaimer reads:

I am allergic to Gluten/Egg/Lactose/Nuts - does Baileys contain Gluten/Egg/Lactose/Nuts?

We are not qualified to give medical advice. If you are a person with a serious food allergy, you should consult your doctor before consuming Baileys who can contact us for a more detailed list of component ingredients if required. The information below is intended as a guide only.

Gluten: 

Please be advised that the whiskey used in Baileys is manufactured by fermenting grain which contains Gluten. Due to the presence of gluten in the whiskey components before distillation we cannot absolutely guarantee that there are no effects to coeliacs. As we are not qualified to give medical advice persons requiring a gluten free diet should consult their medical adviser before consuming Baileys.

Saint Brendan's IS gluten free. Their website says:

Q:Is Saint Brendan's Irish Cream Liqueur gluten-free?
A:Yes. Saint Brendan's Irish Cream Liqueur is gluten-free.

The Directions.

Use a 2-quart slow cooker for this one, or double everything for a 4-quart (might be a fun idea for bunco or scrapbooking night). Combine the coffee and Irish cream in your slow cooker. Stir in the whipping cream and cocoa powder. Cover and cook on low for 3 hours, or until the liquid is as hot as you like your coffee to be. Serve in mugs with a dollop of sweetened whipped cream.

The Verdict.

OH MY GRACIOUSNESS. I really liked this! The sweetened whipped cream is important---the coffee and the Irish Cream is too strong without a bit of sugar to cut it.

Now I want to play bunco!

Feel like pork? How about a Smoky Barbecue Pulled Pork Sandwich? Pop on over to the Smithfield.com site!

Happy Day 20 of Crocktober!!

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