Broccoli Muffins

These muffins will get your kids to eat broccoli. Maybe not like broccoli, but they'll eat it. I know, because I don't like broccoli at all, I dislike it a lot, but my Mom baked the muffins, all warm, and so we had them for breakfast. :) Anyway. Here's where she got the recipe: www.snackinginthekitchen.com
(c) Snacking In The Kitchen May 9th, 2010

Here's the recipe:
Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

English Toffee Coffee 2

Okay, now this one will be from http://www.food.com/. Enjoy!
Cait Deene via Barb Gertz, original writer,
(c) December 11, 2003

Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
This recipe makes 1 pound of English Toffee Coffee.
Recipe for English Toffee Coffee:

Recipe:

• 2/3 cup butter
• 1 cup sugar
• 1 1/3 tablespoons karo corn syrup
• 1/3 cup double strength espresso coffee
• 2 2/3 ounces semi-sweet chocolate chips
• 1/4 cup chopped almonds

Directions:

• Prepare 9 by13 inch pan by lining the inside with aluminum foil or parchment paper.
• Melt butter over medium heat in a heavy 2 to 3 quart saucepan.
• Stir in sugar, corn syrup and espresso.
• Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil.
• Clip on candy thermometer and continue to stir occasionally until temperature reaches 195°F (hard crack stage).
• Pour mixture into prepared pan.
• Sprinkle with chocolate chips, wait 2 minutes then spread chocolate evenly over candy Sprinkle nuts over chocolate, shaking dish side to side to coat.
• Gently press nuts into chocolate.
• Let stand at room temperature to cool complete, break into pieces.
• Store in airtight container.

(go to http://www.food.com/ for more recipes...)

English Toffee Coffee

Okay, So I like English Toffee, but I want to try something new. What should it be? Well, I'd like to try English Toffee Coffee. Let's try it!! Here's the recipe:
(This is from http://www.tasteofhome.com/)
Ingredients

• 1/2 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/2 cup milk chocolate toffee bits
• 5 cups hot brewed coffee
• 2 tablespoons butterscotch ice cream topping

Directions:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping. Yield: 5 servings.

your English Toffee Coffee!