Instant Coffee Frappuccino

The Best Instant Coffee Frappuccino!

I know that it takes balls to post an Instant Coffee Frappuccino. Everyone is a connoisseur right. You LIKE YOUR COFFEE THE WAY YOU LIKE IT! Well that’s great! Nobody’s knocking you for it. But what about those instant coffee days? You know when you’re running late but you still need your “fix” or “that’s all they had in the break room” days. Enough excuses though, already! What about the days that are just so hot or you need to drink something so cool? Yep, you got it. As long as you’ve got a blender, this Instant Coffee Frappuccino recipe literally only takes 2 minutes to crank out and after you try one, I know you’ll be a believer too!

Caramel or Mocha Frappuccino

I don’t care if you’ve got a Vitamix, a Ninja or a Bullet Blender, that you like to just throw in your back pack and go, this Instant Coffee Frappuccino recipe will have you saving money on day one. Isn’t that reason enough just to give this a try? I mean, I’m not saying that it’s like Kopi Luwak, by any means, but there are 3 easy ways here, using this same recipe, that can send you spinning in the right direction. And, believe it or not, If you want a Caramel Instant Coffee Frappuccino, just add Caramel Syrup, and for a Mocha, add Chocolate. I’m telling you, it’s that easy and it’s that worth doing because it tastes that good!

Instant Coffee Frappuccino Ingredients:

4 cups Ice
1 cup Hot Water
4 tbsp Instant Coffee Granules
5 tbsp Sugar
3/4 cup Cream
1/3 cup Caramel or Hershey Syrup (Optional for Mocha or Caramel Frappuccinos)
Whip Cream (Optional)

It doesn’t get any easier than this. Melt the Instant Coffee Crystals and Granulated Sugar in one cup of hot water and stir. Drop a couple of ice cubes in the hot water to cool it off afterwards, then combine all other ingredients in a blender and Puree. Enjoy your Instant Coffee Frappuccino topped with Whipped Cream if you’d like.

Chewy Chocolate Chip Cookies

Mmm, Chocolate Chip Cookies!

This style and idea behind this recipe is Betty Crocker meets Nestle Toll House Milk Chocolate Chip Cookies. I’ve combined the idea of the two because it makes for fantastic Chewy Chocolate Cookies and I believe that’s what everyone is secretly looking for. I mean what do you normally purchase off the grocery shelf? Well this recipe is busting the hush-hush wide open today with one Chocolate Chip Cookie at a time. Follow these step by step ingredients in the order that follows below and you’ll be well on your way to Morsel heaven!

Chocolate Chip Cookies Ingredients:

1 cup Sugar
1 cup Brown Sugar
1 cup Softened Butter
2 tsp Vanilla
3 Eggs

4 Cups Flour
1 tsp Baking Soda
1/2 tsp salt
1 cup Milk Chocolate Chips

Ingredient Update: Double the Milk Chocolate Chips(2 cups total) and add one 8 oz package of Cream Cheese to the mix.

Mix the first five ingredients together in the order they are listed. Then mix the next 3 ingredients together in a separate bowl first before combining with the wet ingredients. After everything is mixed together add the chocolate chips. Make walnut sized balls for each cookie on a greased cooking sheet and spread two inches apart from one another. Bake at 375 degrees for 10 to 12 minutes. Let the Chocolate Chip Cookies rest and cool before serving.

Red Lobster Crab Cakes

Biscuits or Crab Cakes?

As far as I know, Red Lobster doesn’t even make Crab Cakes. But, they do have those unbelievable cheesy garlic biscuits, don’t they. That’s what turned me on to this recipe. Because if you don’t already know, Red Lobster has finally put their recipe in a box and can be purchased for just a few bucks at most local Grocers. And thank God for that too, because now you can enjoy the most phenomenal Crab Cakes right in the comfort of your own home, thanks to the genius of yours truly!

These Crab Cakes are Crisp, yet fluffy, very moist and best of all, full of flavor. I dare say that these are hands down the best Crab Cakes I’ve ever had. And, the craziest part about it is, I even use canned crab meat. So just imagine what would happen if you felt like splurging a few extra dollars on some fresh snow or king crab legs. Wow, is the only thing that comes to mind, and realize that’s coming from a man that can’t even move now because he/I just finished eating these. An interesting fact about these is they are surprisingly filling. I barely ate 2 of them made from about 1/2 cup portions. So don’t just let your eyes do the talking. Relax and take your time, because there’s plenty to go around. There are 2 things I should have mentioned in the video, though…
1) These can be baked if you want to cut out the Frying.
2) If you’re Frying, Make your Patties Thick, 1 1/2 inch to start! Do NOT make them thin like a pancake or they’ll taste like grease!

Crab Cakes Ingredients:

1 box Red Lobster Biscuit mix
1/2 cup Graded Pepper Jack Cheese
1/2 tsp Salt
3 Chopped Green Onions
2 cans Crab Meat
Oil for Frying

Follow the box instructions but add 1/2 tsp of salt and replace the Cheddar Cheese with Pepper Jack. Then combine all remaining ingredients together. Scoop 1/3 cup of batter for each Crab Cake and place in 1/4 inch of frying oil set on Medium low, for approximately 2 to 3 minutes per side. Look for that Golden Brown I’m always talking about, then place on paper towels. The biscuit box comes with an additional seasoning packet for the butter topping. Follow the box instructions for that and lightly brush or poor melted butter mix over the top of each of the Crab Cakes, then serve.