Experience Frappe

Ingredients:

1 cup of espresso;

1 glass of cool milk.

Preparation:

Prepare the espresso brew from Aurile Espresso Experience, then cool and pour into ice moulds. When the coffee turns into ice, put the coffee cubes into a shaker or thermal mug, add cool milk, and mix thoroughly by shaking it hard. Pour the ready beverage into a glass. Serve with whipped cream and a leaf of mint.

Blueberry Cobbler

Ingredients:

1 cup sugar;

3/4 cup flour;

1/2 cup butter;

2 teaspoons baking powder;

3/4 cup milk;

pinch of salt;

2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter).

Preparation:

Preheat oven to 350 degrees F. Put the butter in 8"x 8" square baking dish and put in oven until butter is completely melted. Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir. Bake in over for 45-50 minutes until golden brown.

Meatloaf Muffins

Ingredients:

1.5 lb of lean ground beef;

2 lightly beaten eggs;

1 cup of shredded cheddar cheese;

1 Tbsp. of Worcestershire sauce;

1 teaspoon of minced garlic;

1 Tbsp. chili powder;

2 teaspoons of Franks Red Hot Sauce;

1/2 teaspoon of salt;

Pinch of pepper;

1/2 cup of ketchup;

3 Tbsp. of brown sugar;

1 teaspoon of prepared yellow mustard.

Preparation:

Preheat oven to 375. In mixing bowl, mix eggs, cheese, worcestershire sauce, minced garlic, chili powder, franks Red Hot sauce, salt, and pepper.  Add ground beef and mix lightly, but thoroughly.

Spoon mixture into 12 muffin cups or muffin pan, un-greased. In another mixing bowl, add ketchup, brown sugar, and mustard. Mix well. This will be the topping mixture. Spoon topping mixture over the muffin meat loves. Bake for 20 minutes, uncovered.

Steaks with mushrooms

Ingredients:

1 ½ lbs ground beef;

1 cup chopped onion;

½ cup cooked rice;

¼ tsp black pepper;

1 egg;

1 ¾ cups sliced fresh mushrooms;

2 Tbsp Worcestershire sauce;

½ tsp salt;

3 cups beef broth;

3 Tbsp water;

2 Tbsp cornstarch.

Preparation:

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.