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Do you ever wonder what you can do with all of that leftover turkey from Thanksgiving? There’s many soltuions of delicious recipes that you can make from it while it is still fresh so that it does not go to waste! Some of these recipes are very quick and easy to make. They are also inexpensive, because after all, you do have oe of the main ingredients!

One solution comes from a southern cooking blog, it is Turkey Pasta Casserole with Asparagus and Cheddar Cheese. The ingredients are as follows:

  • 8 ounces mini penne pasta or similar shape
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 bunch green onions, thinly sliced
  • 1 1/2 cups chicken broth
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
  • cooked asparagus, cut in 1-inch pieces, about 2 cups
  • 3 cups diced cooked turkey
  • 8 ounces shredded Sharp Cheddar cheese
  • 1 cup soft bread crumbs
  • 1 tablespoon melted butter


Grease a 9×13-inch baking dish. Heat oven to 350°.Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.

Here’s a link to print out a coupon to save on the pasta!!

Another solution for leftovers from your Thanksgiving is Turkey Broccoli Quiche! This can be served as breakfast, lunch, or dinner and is quite simple and easy to put together and bake!


  • 1 9-inch pie shell, unbaked
  • 3/4 cup chopped fresh broccoli
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • 3/4 cup chopped cooked turkey
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 3 eggs
  • 1 1/4 cups half-and-half
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt


In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

Enjoy this recipe and let me know how it is with your leftover turkey!

Another blog that offers plenty of quick recipes, some dealing with how to turn leftovers into meals, would be

I hope you all have a happy, healthy, and safe holiday!! Enjoy these recipes and please let me know if you have any suggestions on what you can turn our turkey into after the big day!


Are you looking for something to serve your guests during this chilly autumn season? You don’t want to overdo it because Thanksgiving will be here shortly and with the holidays, come food, lots of food. How about some appetizers that aren’t too light, but rather just perfect for this time of year? Well I think I have put together some goos ideas for you this week!

The first appetizer I came across is the Apple Pie Party Dip! It’s so perfect when you do not have the time to bake an apple pie, but you want the warm, sweet, delicious taste of this holiday treat. The recipe is quite simple to follow:


  • 1 1/3 cups peeled, cored, and diced apple
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons brown sugar
  • 2 teaspoons apricot preserves
  • 1/8 teaspoon cinnamon
  • 5 (6-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons sugar
  1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
  2. Brush the tortillas with butter, then cut them into wedges.
  3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.


    This recipe comes from Disney’s Family Fun website. They offer many wonderful recipe ideas for all times of the year!

    As I have done with many of the recipes I find, I doubled the ingredients because whenever it suggests 4-6 people, I assume that some guests will have many helpings. (Especially of this one!!)

    The greatest thing about this recipe is that it’s the great tastes of apple pie, without all of the mess and the time it takes to bake it! My roommates and I had friends over this past week and I made the appie pie tip for them to try and it went over really well. Some versions of this suggest adding walnuts, or almonds. It is totally up to you! The only addition we made was whip cream and vanilla ice cream.

    You can find a coupon here to make this already cheap recipe, even cheaper!

    * One great blog to check out is called I have found some recipes on there over the past year or two. It is perfect for any college student and the meals are great! Also, it offers many coupons.


    A second suggestion I have for your fall get togethers comes from the Women’s Day website. It falls under their “easy recipes” tab. This recipe is for the Cheesy Baked Pasta with Vegetables.

    This veggie-packed dish is easy to make and stores well overnight, making for a fuss-free dinner during the week. Since it’s sprinkled with fontina and Parmesan cheeses, the kids won’t mind that it contains broccoli and baby spinach!

    Recipe Ingredients

      • 12 oz bowtie pasta
      • 1 bag (12 oz) broccoli florets
      • 1 Tbsp unsalted butter, plus more for the dish
      • 2 shallots, chopped
      • 1 package (8 oz) sliced mushrooms
      • 4 cups whole milk
      • 1/4 cup all-purpose flour
      • 1 tsp kosher salt
      • 1/2 tsp freshly ground pepper
      • 1 bag (5 oz) baby spinach
      • 5 oz fontina cheese, grated (1 1/4 cups)
      • 1⁄3 cup plus 2 Tbsp grated Parmesan

    Recipe Preparation

      1. Heat oven to 425ºF. Butter a shallow 3-qt baking dish.

      2. Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.

      3. Meanwhile, melt the butter in a large deep skillet over medium heat. Add shallots and mushrooms and sauté until tender, 5 minutes.

      4. In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1⁄3 cup of the Parmesan.

      5. Pour sauce into pot with pasta and broccoli and toss to coat. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.

      6. Bake until the cheese melts and is beginning to brown, about 10 minutes.

      Fix it now, serve it later
      1. After completing step 5, let casserole cool for 10 minutes. Cover with plastic wrap and refrigerate for up to 3 days.
      2. On the night you’d like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil. Bake in a 425°F oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.

    We did the fix it now, serve later suggestion because of the busy schedule I have as a student. It was a wonderful idea because then I re-heated it in the oven later that evening and it still had the same fresh smell as it did 6 hours earlier when it came out of the oven.




Hello, again! It’s almost Halloween time again! The leaves are falling and all of the stores are selling festive baked goods for this fall season.

I made a delicious pumpkin bread to get my roomates in the mood for this chilly fall season! The recipe I found was from a great online blog entitled “Meals Matter.” This blog offers a host of recipes for the holiday seasons and other festive events. The recipe is low-calorie. This works out perfect because the halloween candy and other sweets make up for all the extra calories.

The recipe was also very quick and simple to make. It is as follows:


1 1/2 cup All-purpose flour

1 1/4 teaspoons Baking soda

1 teaspoon Salt

1 teaspoon Ground cinnamon

1/2 teaspoon Ground nutmeg

1/4 teaspoon Ginger

1 1/3 cup Solid pack pumpkin puree

1 cup Packed brown sugar

1/2 cup Reduced-fat buttermilk OR 1/2 cup milk and 1/2 tsp lemon juice

1 Egg

2 tablespoons Butter, softened

1 teaspoon Vanilla


1. Preheat oven to 350 degrees

2. Sift the flour, baking soda, salt, cinnamon, nutmeg and ginger into a large bowl. Mix in pumpkin, brown sugar, buttermilk, egg, butter and vanilla until well blended. Pour into a greased 9 x 5 inch loaf pan and smooth the top.

3. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

The actual bake time for me was only about 45 minutes or so. I let it cool for one hour and we sprinkled powdered sugar on the top of the bread for both flavor and decoration. I also doubled the batter and made muffins from what was left over. The muffins took much less time (about 35 to 40 min) and they were equally delicious.

Other pumpkin bread recipes are available too! Here are a few simple ones with a twist that you may enjoy! Goodluck!

Another Halloween recipe that I stumbled upon is called “Simple Spooky Slaw.” I found the recipe on the 365 Days of Halloween website. This site offers tons of halloween advice on fun foods and desserts. Check it out, it will leave you wanting more!!

The recipe is:

Beautiful Halloween shades of purple, orange, and green await you in this simple slaw! It contains only fresh, raw ingredients, and is packed with complimentary flavors and textures. It is suitable for a side dish or even a healthy Halloween treat. Spooky Slaw at a distanceThis is also a great way to get kids who “don’t like vegetables” to load up their plates with carrots and cabbage!

Ingredients (organic whenever possible):

  • 5 carrots, grated 
  • 2 C. red cabbage, shredded (which looks purple)
  • 1 C. raisins (soak in water first if they are not very plump)
  • 1/3 C. raw sunflower seeds
  • 1/3 C. raw pumpkin seeds (aka: pepitas)

If you’ve got a food processor, you can use it for shredding and grating the veggies at warp speed, otherwise just do it by hand. Toss together salad ingredients before adding dressing:

  • 3 Tbsp. maple syrup (grade A or B)
  • 3 Tbsp. lemon juice, freshly squeezed
  • 1 Tbsp. ginger, fresh grated*
  • 4 Tbsp. cold-pressed oil of your choice (olive, flax, hemp, walnut, etc.)
  • salt to taste

Dissolve the maple syrup in the lemon juice. Add remaining ingredients. Pour over salad and toss. Allow to marinate at least 15 minutes.

To serve, leave in large bowl for individual serving or pile tall mounds (as seen in pictures) on separate plates.

*Adjust ginger to your tastes. I usually use 1 Tbsp. powdered ginger which is too much for many people, but suits me fine. Stick to fresh ginger for a more subdued taste.

Suitable for: Vegan, Vegetarian, & Raw Food diets (use agave in place of maple for 100% raw)


We loved this delicious and healthy recipe and I hope that you will too! Do not be afraid to add you special kick to it and comment back by letting me know how it goes!

Also, here’s a coupon for some sugar! (Everyone always needs some extra sugar on Halloween!) Comes in handy with all that baking! Let us know how it turns out!! Good luck and have a happy, healthy, and safe Halloween!

Almost every college student in America knows that Ramen noodles are one of the most simple meals around. Not only are they simple to make, but they only take about 3-5 minutes to cook. The most convenient thing about them is that they are dirt cheap so they are extremely affordable and great to have in the cupboard for an easy solution for lunch, dinner, or even a snack!!

Many online blogs offer Ramen Noodle recipes to add flavor to these otherwise plain and simple noodles that can either be chicken flavor or beef flavor. offers over 50 new ramen recipes to give these noodles a kick! Some of them are a little bit lighter than others, making them better for different seasons. Some of the recipes are even sweet recipes that use ramen for desserts. I know, right? Well we tried one and it was quite a surprise!

One of the recipes I tried for the girls in my appartment for dinner one night is called “Jailhouse Ramen Pizza.”

Jailhouse Ramen pizza is a spicy combination of ramen noodles, summer sausage, cheese and chili. It’s a strange meal with some interesting ingredients!

3-4 pkgs Ramen soups (spicy or beef flavor)
1 – Squeeze Cheese
1 – Can Chilli (no beans)
1 – Summer Sausage, sliced
Cornchips (1 c. crushed)
Sliced Jalepenos

While the ramen are still in the packages, crush them. Boil some water, once its boiling, add crushed noodles, crushed corn chips and seasoning packets that came in the ramen noodles. (Add water if needed, you’ll need just enough water to come just below the mix). (Remember you’re making a pizza crust with this!)

In a small saucepan heat up the contents of the chili can. Add it to the ramen mix, mixing thoroughly.

Press into 9×13 pan, creating a “dough” base. Top with tin foil and let set 5 minutes or so. Top with chili, squeeze cheese, summer sausage and jalepenos.
This recipe did not take long at all to whip up! I made it for dinner last Thursday evening and all of the girls I live with loved it. The most surprising factor was that we actually used ramen noodles to make this meal.

I substituted the jalepenos for sliced green peppers, because we are not a big fan of too many spicy foods. Also we added extra cheese than is called. I double the recipe because we had six girls eating and there was only one piece to spare when dinner time was over with. You should try this and let me know how it turned out. The ingredients can easily be substituted for other meats, vegitables, cheeses, to fit you liking. I think that depending on your specific taste, this recipe can add a world of fun to those otherwise boring ramen noodles in the cupboard.

The dessert recipe we made was also from the same blog on ramen recipes. It was called Chocolate Ramen Dessert. It was listed as a “college student special” but we were still very skeptical about trying it.

You’ll Need:
1 pkg any flavor ramen- crushed (save the seasoning for another day)
1 c. brown sugar
Chocolate syrup
1 tsp Vanilla
powdered sugar (optional)

Boil the ramen in 2 cups of hot water with 1 cup of brown sugar added to it for 3 1/2 minutes. Remove from heat and drain 98% of the water (in other words, leave a tiny bit), add 1 tsp vanilla extract and 1/2- 1 c. of chocolate syrup (depending on your chocolate craving!) Sprinkle generously with powdered sugar & add a dollup of whipped cream.

Well, I know you are dying to know how this actually tasted, and the truth is, not that bad. It was actually quite delicious, but we were expecting the worst becaude we had no idea what to think of mixing chocolate with ramen. I highly suggest that you try the recipe for fun. Who knows, maybe you can even add to it and make a different dessert of your own. We would love to hear what you thought and how you liked this or offered suggestions on it!!

Another blog I stumbled upon is called “Hot Coupon World” this blog offers many coupon opportunities for almost anything! I found some coupons for ramen noodles here that you are welcome to use to make your cheap and easy meal even more enjoyable, by knowing that you in fact paid less! Goodluck!

Hello! It’s that time of year that most people gain a little bit of weight as the colder seasons approach us. The past few weeks, my roomates and I have decided to start really making an effort to plan out our meals ahead of time and to eat healthier

This can be difficult as college students because most cheap and afordable foods don’t have great nutrition value, right? Well, we thought that was a true statement until we looked around the grocery stores and seached online and in recipe books for more healthy meals and at a cheaper price.

I found a great recipe blog entiltled “cheap, healthy, good.” This blog has many great recipes for breakfast, lunch, dinner, snacks and even side dishes! One recipe that we agreed on was the “Noodle salad with Chicken, Shrimp, and Mint.” The recipe was not very intense and did not take much preparation at all.  The recipe was adapted from the “cheap, healthy, good” blog and everything down to the penny spent on each ingredient is calculated. This is to prove to the readers that not only is the meal easy to make, healthy, and delicious, but it is also very cheap.

1 (7-ounce) package uncooked thin pasta
12 ounces chicken breast, sliced into 1/2-inch filets
1 teaspoon olive oil
Salt and pepper
2 tablespoons lime juice (about 1 large lime – Kris)
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons chopped fresh mint
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
2 ounces medium cooked shrimp
1 tablespoon chopped green onions
Lime wedges (optional)

1) Cook pasta in large pot of salted water until al dente. Drain.

2) Salt and pepper both sides of chicken filets. In a medium pan, heat olive oil over medium-high heat. Add chicken. Cook around 8 minutes total, flipping once halfway through. (So, 4 minutes per side.) Once done, place chicken on a plate and let sit for a few minutes.

3) To a small bowl, add lime juice, soy sauce, honey, mint, sesame oil, salt, and garlic. Stir.

4) Go back to the chicken and chop it into bite-sized pieces.

5) In a large bowl, combine pasta, shrimp, and chicken. Add dressing. Stir to coat. Top with scallions. Serve. Lime wedges are a nice touch.

Approximate Calories, Fat, and Price Per Serving
463 calories, 7.2 g fat, $1.11

1 (7-ounce) package uncooked pasta: 738 calories, 3 g fat, $0.21
12 ounces chicken breast: 375 calories, 4.2 g fat, $1.49
1 teaspoon olive oil: 39 calories, 4.5 g fat, $0.04
Salt and pepper: negligible calories and fat, $0.02
2 tablespoons lime juice: 8 calories, 0 g fat, $0.10
2 tablespoons low-sodium soy sauce: 17 calories, 0 g fat, $0.19
1 tablespoon honey: 64 calories, 0 g fat, $0.09
2 teaspoons chopped fresh mint: 1 calorie, 0 g fat, $0.00
2 teaspoons dark sesame oil: 80 calories, 9 g fat, $0.12
1/4 teaspoon salt: negligible calories and fat, $0.01
2 garlic cloves, minced: 9 calories, 0 g fat, $0.06
2 ounces medium cooked shrimp: 56 calories, 0.6 g fat, $0.90
1 tablespoon chopped green onions: 2 calories, 0 g fat, $0.10
TOTAL: 1389 calories, 21. g fat, $3.33
PER SERVING (TOTAL/3): 463 calories, 7.2 g fat, $1.11

This recipe was so detailed that we just had to try it and see if it was what it said it was in terms of preparation and cost.

My roomates and I were very pleased with the outcome! The mint added such a great taste to the pasta. Some said it could go without but we enjoyed it for the most part. One of my friends substituted it with basil and said it was even more delicious.

In terms of costs, yes it was pretty dead on. We did not spend much at all and actually doubled the servings so that we had left over for the rest of the week. With the chicken and shrimp added in, it is an excellent source of protein and also very filling.

The noodles can be subsituted with many different types of pasta and some say it is even better with spaghetti squash. It’s up to you! Let us know what you tried and how it worked out for you!

Ideas are welcome!!! Have a great week, stay warm, and eat up!

Hello Everyone! Because today is the first day of October, and that fall weather is sneaking up on us, I decided to share a recipe I found for some hot Vegitable Minestrone! The easy part about making this soup is that anyone can just cook it in a crockpot. It is quick, easy, healthy, afforadable, and just PERFECT for the college students that do not have the time to put together a meal in between their busy schedule!

I made this vegetable minestrone this past Tuesday, and it last my three roomates and I a few meals. The ingredients were not expensive. We split the cost and amoung the group it took no longer than fifteen minutes to prepare before we just mixed it all in the crockpot.

This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes


  • 4 cups vegetable broth or stock
  • 4 cups tomato juice
  • 1 tsp. salt
  • 1 Tbsp. dried basil leaves
  • 1/8 tsp. pepper
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 1-1/2 cups uncooked rotini pasta
  • Parmesan cheese


Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings


This recipe comes from, under the “Busy Cooks” section. It is absolutely ideal for a group of about 3 to 5 people because it allows for second servings and leftovers.

The responses I got from the recipe were great! All of the girls including myself enjoyed it. Our weather this week was cold and rainy, so it fit perfectly! There are many other soups that you can make in the crockpot, or in a short amount of time with very little preparation, if vegitable minestrone is not your style or will not please your audience.

Everyone who shared the meal said that the recipe was “hearty” and “very satisfying.” Sometimes vegetable soup can be light and not always give that full feeling one is looking for at dinner time. But this minestrone really does the trick. Especially with some bread on the side and a nice fresh side salad to go with it!

You can’t have soup without garlic bread! Right? Well check out the most delicious garlic bread recipe we found!

Things You’ll Need:

  • Bread. Any bread you have handy will work.
  • Oleo
  • Garlic powder
  • A flat pan such as a cookie sheet or pizza pan.
  • Parmesan – optional

Lay out your bread slices on the pan. They can touch but not overlap. A good rule to follow is two slices per person. Since you had forgotten about the garlic bread, you probably only have regular sliced sandwich loaf bread. That’s okay. Any bread works. Rye, white, wheat, sourdough, they all work. This is about getting some garlic bread on the table, not about looking fancy!

Slather each slice with oleo. Yes, slather. Be generous.

Season each slice generously with garlic powder. NOT SALT, powder.

Place your pan of bread under the broiler in your oven for about 3 minutes. Done!

Optional – If you have Parmesan cheese handy, sprinkle to taste onto the bread before you broil.

Another option is to line your pan with foil for easy cleanup!

I think the best part about this meal was that there was not much cleanup, and not much time went into the actual making of the minestrone or garlic bread. We were able to leave the soup cooking while we went to class and ran errands and periodically check on its progress. The main thing to remember is not to leave the minestrone in the crockpot for 8 hours without checking on it.

Try many other crockpot recipes that might be a perfect fit for your friends and family.

Goodluck as always! And let me know how your minestrone turns out and just what your guests say about it! Thanks again and check next week for our next fall recipe!

Hello everyone! This week was my parents 25th wedding anniversary. I went home over the weekend for dinner and we had over 30 family members at our home to celebrate. I was in charge of making one dessert. Since my mother loves coffee cake, I decided to look for recipes that would be quick and easy. Afterall, I am only a student and didn’t have the time or commitment to make more than the recipe I found.

Every young woman should know how to bake, right? Well I love to cook, but baking is not my specialty. “Quick & Easy Desserts” have great recipes online and like they advertise, the recipes are not too time consuming and are easy to follow. The coffee cake recipe that I found is very simple and is not expensive to make. It is perfect for someone, such as a college student, who doesn’t have the funds, time, or patience to make a complicated dessert. And let me tell you, after tasting it–you would never believe how little work went into the preparation.


Coffee Cake Ingredients
4 egg yokes
4 egg whites
¼ cup of sugar
45 grams of almonds, minced
½ teaspoon of vanilla
3 teaspoons of instant coffee dissolved in;
4 teaspoons of boiling water (let it cool)
30 grams of flour
Coffee grains bathed in chocolate finely grated chocolate

Coffee Cream Recipe
1 cup of thick whipped cream
1 teaspoon of instant coffee dissolved in
2 teaspoons of boiling water (let it cool)
1-2 tablespoons of glazed sugar
2 tablespoons of coffee liquor

Preparation of this easy coffee cake recipe.:

  1. Dough: Whip the egg yokes and sugar until they cream.  Add the almonds, vanilla and dissolved coffee.
  2. Whip the egg whites until they snow peak.  Sift the flour over the whipped egg yokes and mix it with the egg whites until they snow peak.  Pour this dough in a greased mold (20 cm diameter) and bake for 20-25 minutes or until its completely cooked. Leave 10 minutes in the mold; later flip over a grid and let it cool off completely.
  3. Coffee Cream: Whip the cream, dissolved coffee, sugar, and coffee liquor together in a bowl.  Horizontally cut the baked bread in half and spread some of the coffee cream to join both halves. Spread the rest of the cream over the sides of the bread. Decorate the bread with the chocolate grains and grated chocolate. Place the coffee cake  in the refrigerator and serve in slices.

10 servings

Let’s just say the coffee cake was the first dessert on the dessert table to go! Everyone who tried it enjoyed it and more than five people asked me for the recipe. My brother’s laughed at my success, because usually my desserts end up missing an ingredient, burned on the bottom, or not fully cooked.

The coffee cream that is spread over the actual cake is different than other coffee cakes I have made (or attempted to make). It is an easy touch and a big hit amoung those who ate the cake. Some of my family members, along with myself, are allergic to nuts. I did not put the almonds in my cake for that reason. I find that a nut allergy is more common these days and it can be hard for those with this allergy to find a dessert that is nut free. For those who like almonds, all them in! Let us know how the cake tastes afterwards!

Other coffee cake recipes are slightly different. If you do not like this one than search for a new recipe because there are a variety of coffee cakes out there and they can all taste different!

After trying this recipe, I gained confidence in my baking skills. I printed out the recipe for my relatives before they left on Sunday.