Tag Archives: tasty tuesday

Tasty Tuesday – Mocha Punch

- Posted by to Tasty Tuesday

I first tried this smooth, creamy punch at a friend’s graduation party. It was so delicious I think everyone at the party asked for the recipe. Having a frosty glass of this mocha punch is almost like sipping a chocolate shake. It would be perfect for a family gathering or Christmas party. It’s sure to be the first thing gone, so plan to have everything ready to make more!

Mocha Punch
Servings: 20-25, Prep: 15 min. + chilling
Ingredients
6 cups chilled coffee
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/2 gallon fair trade vanilla ice cream
1/2 gallon fair trade chocolate ice cream
1 cup heavy whipping cream, whipped
Fair Trade Chocolate curls, optional

Directions

  • Brew 6 cups of fair trade coffee. In a large saucepan or mixing bowl: Add coffee, drink mix, and sugar; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
  • About 30 minutes before serving, pour mixture into a large punch bowl. Add Fair Trade ice cream (Ben & Jerry’s) by scoopfuls; stir until partially melted.
  • Garnish with dollops of whipped cream and Fair Trade chocolate curls if desired.

    • Tasty Tuesday – Pumpkin Spice Coffee Bread

    - Posted by to Tasty Tuesday

    In honor of Fair Trade Month we thought we would try a new recipe that incorporates Fair Trade ingredients. It’s officially fall, and we are starting to see holiday inspired recipes everywhere, so here’s one that’s easy, delicious, and perfect for a fall treat!

    It makes two loaves, one for you and one for a friend – a great way to share the story of Fair Trade! This is definitely one we will be making again. We hope this inspires you to try something new & Fair Trade.

    Pumpkin Spice Coffee Bread

    • 1 1/2 cups all-purpose flour
    • 2 cups whole wheat flour
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 4 teaspoons pumpkin pie spice
    • 1 teaspoon salt
    • 1 cup white sugar
    • 1 cup brown sugar
    • 1 cup applesauce
    • 2 eggs
    • 1/3 cup oil
    • 1 (15 ounce) can pumpkin puree
    • 1/2 cup Fair Trade Coffee, brewed strong

    Directions

    1. Preheat oven to 350 degrees F. Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
    2. In a large bowl, beat together sugar, oil, eggs, applesauce, and pumpkin. Stir in flour mixture alternately with coffee. Divide batter evenly between the prepared pans.
    3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

    If you have a recipe you’d like to share for “Tasty Tuesday” shoot me an email at info@sevenhopesunited.com

    -Ashley

    Tasty Tuesday – Delicious Dessert

    - Posted by to Tasty Tuesday

    Here it is…just as I promised! Another family favorite; I think I’m sensing a common theme here – “delicious” desserts! haha What can I say, we like our sweets.

    “I’ve been told that this recipe became popular back in the 1970′s here in the Midwest. I was introduced to it when my husband and I were married in 1991, as this is his favorite dessert. His mom has always made it for each of the family gatherings and now she doesn’t do as much of the baking and it has come to me to keep that tradition going. And I love it!” – Deanna

    Delicious Dessert
    (pictured here with my Mom’s new Lucy Apron – Happy Birthday Mom!)

    • 1/2 cup butter
    • 1 8oz pkg cream cheese
    • 1 8oz container of cool whip
    • 2 small pkg instant pudding
    • 1 cup flour
    • 3/4 cup powdered sugar
    • 2 1/2 cups milk

    Crust:
    1 cup flour and 1/2 cup butter, cream butter, add flour, mix well and press into greased 9×13 pan. Bake for 12 minutes at 325 degrees. Remove from oven and let cool. (You may also add 1/2 cup of finely chopped walnuts to this crust if you would like)

    Cream: 1 8oz package cream cheese and 3/4 cup powder sugar, fold in 1 cup of cool whip. Spread on cooled crust.

    Top with your favorite prepared instant pudding, I have used french vanilla here, but I’ve also made this with, chocolate, and pistachio. Use your imagination – I topped this one with some cherries & it turned out great. Spread the balance of the cool whip over top the pudding mixture. Store in the refrigerator until ready to serve.

    *If you’d like to make this recipe a little lighter, it’s also yummy with sugar free pudding & light cool whip. I hope you enjoy another one of our family favorites – I’d love to try some of yours! Shoot me an email at info@sevenhopesunited.com if you have a recipe to share :)

    -Ashley

    Tasty Tuesday – Mercato Pasta Primavera

    - Posted by to General

    All of you who know me, know that I LOVE to cook! And I’m always looking for an excuse to try out new recipes, so I’ve decided it’s time to start a “Tasty Tuesday” tradition here at Seven Hopes United!

    This past weekend the Cooking Channel was at the the Little Italy Mercato & I was in the mood for pasta! So I thought I’d share my Mercato version of Pasta Primavera. You can use any fresh seasonal vegetables you find at your local farmers market.

    Mercato Pasta Primavera
    Yield: 6 Servings; Cook Time: 20 mins.

    Ingredients:
    3 carrots, peeled and cut into strips
    1 large zucchini, cut into strips
    2 yellow squash, cut into strips
    1 onion, thinly sliced
    1 yellow bell pepper, cut into strips
    1 red bell pepper, cut into strips
    1/4 cup olive oil
    Kosher salt and freshly ground black pepper
    1 tablespoon dried Italian herbs or herbes de Provence
    1 pound farfalle (bowtie pasta)
    15 cherry tomatoes, halved
    1/2 cup grated Parmesan

    Directions:
    Preheat the oven to 450 degrees F.

    On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

    Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

    Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

    Please send any yummy recipes/photos you’d like to share to info@sevenhopesunited.com

    Enjoy!
    Ashley