iced espresso lattes (French Pressed)

In a French press, dump in 1 1/2 to 2 times as much grounds as you usual do. I used Jake's Blend coffee beans, freshly ground. Let brew as long as normal.
In large glass, dump 1 Tbsp sugar. Pour (hmmm I never measured...) maybe 1/2 cup hot brew. Stir till sugar is dissolved and add ice and milk to fill glass.
This is soooo good you'll keep drinking and drinking so much you won't sleep at night.
NOTE: My boys added some Torrani syrup yet, which was cheating IMO! Yes, I let them. Sigh! Theirs can't have tasted as good as mine. Like imagine cherry flavoring ruining a decadent glass of fresh latte??!! (Don't even GO there!)

salsa from Dena

"I thought I’d send this salsa thing I made to serve with Mexican food since your mango recipe reminded me. Just chop and stir.
The salsa thing is, begin with red onion, cilantro, salt, and lime, aka the Pioneer Woman. I think tomato is a basic for her too. Then just add whatever you find in the fridge.

This salad majored in cabbage and cilantro.

Cabbage

Black beans

Mango, the red and the yellow ones

Lime juice

Leftover corn from Sunday

Tomato
jalapeno

Cilantro

Salt

Avocado

Red onion

I haven't tried it yet, but it's right at the top of my to-try list. Basically anything Mexican and cilantro speaks to me and I can't resist! BTW someone told Dena they thought it was a salad; so maybe any way of eating it is perfect.

will someone please tell me

Why does my Mango Madness Cheesecake recipe have that weird white line through it? Or maybe it doesn't on YOUR computer? I've redone it and it just keeps on doing that same thing.

Mango Madness Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
Sliced peeled pitted mangoes

Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add 2 cups mango puree and beat until well blended Add eggs 1 at a time, beating only till yellow disappears into filling. Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with whipped cream and fresh sliced mangoes.


OR~~~Make individual cheesecakes in muffin cups, using a vanilla wafer as the crust. Bake only 25 to 35 minutes. Couldn’t be easier!!

espresso cheesecake bars

"this recipe combines my two loves...coffee and cheesecake..."

2/3 cup firmly packed brown sugar

3/4 cup soft margarine

2 cups flour

1 cup chopped nuts (opt)

Mix together and reserve 1 cups crumbs. Press the rest of it into 9 x 13" pan.

2 8oz cream cheese

1/2 cup sugar (or a bit more if using espresso powder in copious amounts!)

2 eggs

1/4 cup milk

2 Tbsp (or more!) espresso powder dissolved in--

2 Tbsp water

1 tsp vanilla

Preheat oven to 350F. Beat cream cheese till smooth. Add remaining ingredients. Beat well. Spread on crust and top with remaining crumbs. Bake until lightly browned approximately 1/2 hour. Cool. Cut. Enjoy.

This is soooo good, I simply canNOT leave it alone. THAT'S not good!!!

mocha cream bars (from Wanda from Kristi from...?!)

BROWNIE BATTER

1 cup butter

2 cups sugar

4 eggs

3 tsp vanilla

1/2 tsp salt

1 3/4 cups flour

1 cup nuts (optional)

1/3 cup cocoa

MOCHA CREAM

1/2 tsp instant coffee

1 Tbsp hot water

1/2 cup butter, softened

1 Tbsp cocoa

2 cups powdered sugar

1 egg yolk

1 tsp vanilla

1/8 tsp salt

Grease 9 x 13 inch pan. Cream butter and sugar until light and fluffy. Add eggs, vanilla and salt. Mix well. Add flour. Divide batter in half. Add nuts to one half and spread in pan. Blend cocoa in remaining half and spread over first layer. Bake at 350F for 30 - 35 minutes. Frost when cool.

For Mocha Cream dissolve coffee in water. Add remaining ingredients and beat until fluffy.

OKAY!

That's the original. I changed it around a bunch. To me nuts are never optional unless there are alergies lurking around. Also in the mocha cream, I couldn't bring myself to add a raw egg yolk so I used a few Tbsp cream to make it "mocha CREAM"! Also instead of instant coffee I put in a Tbsp, yes a WHOLE complete TBSP espresso powder. Oooooo these are good! Store in fridge if you have time to get them there before they get eaten.

Dena? Are you there, Dena? Have I ever thanked you for introducing me to espresso powder? My life has changed for the better and I am forever indebted unto you! I ALWAYS use it instead of instant coffee.

mango cream cheesecakes (individuals)

24 vanilla wafers

2 large ripe mangoes, pureed to make 2cups

2 1/2 8oz pks cream cheese, room temp

1 1/4 cups sugar

2 tsp vanilla

4 large eggs

whipped cream for garnish

sliced, peeled mangoes

Heat oven to 325F. Place wafers into paper-lined muffin tins.

Whip up the cream cheese, sugar and vanilla till fluffy. Add mango puree and whip up well. Add eggs one at a time, beating only till mixed in. Spoon filling into muffin cups till nearly full. Bake for 25 minutes till edges are golden and filling is set. Cool on counter for an hour, then refrigerate. Garnish with whipped cream and fresh mango slices.