1/2 tsp. of garlic powder
1/4 tsp. of ground cumin
2 lbs. of white potatoes, peeled and cubed to 1″ cubes
2 tbsp. of butter
2 tbsp. of olive oil
salt and pepper, to taste
1 1/4 c. of cubed Velveeta cheese
Tabasco sauce, to taste
1/2 c. of sour cream, divided
1 green onion, chopping only the green part

Preheat your oven to 475 degrees. While your oven is preheating, you can get your mix together in a Ziploc bag. Mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziploc, and toss it all together until all of your potato chunks are coated evenly.

In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potato chunks in and cook, stirring frequently, until they’re a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.

Transfer the sauteed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.

When your potatoes are almost done baking, put your cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (a large casserole Pyrex would work) and microwave for it 1 minute; stir and microwave it for another minute; stir it again and microwave, again, for another whole minute, and then stir until smooth.

For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with the chopped green onion.

Serves 4

2 tablespoons of Starbucks Vanilla Syrup
1/2 cup of fresh brewed espresso
8 oz. of steamed milk
4 tablespoons of Starbucks Caramel Sauce
16 oz. high ball glass

Take a 16-oz. high ball glass and dd in 2 tablespoons of Starbucks Vanilla Syrup.

Next, add in the steamed milk. Give the mixture a stir so that the syrup and milk are blended.

Now add in the Starbucks Caramel syrup to the mixture already in your glass and stir this well.

Finally, pour in the 1/2 cup of freshly brewed espresso. Stir again briefly and then serve immediately!

Want it iced? Follow the same recipe and pour it over ice.

Serves 1

Starbucks Coffee 1-L. Starbucks® Syrups Starbucks Vanilla Syrup, Vanilla

Starbucks Coffee 1-L. Starbucks® Syrups Starbucks Caramel Syrup, Caramel

Sift flour, baking powder and salt three times into a large bowl.
Cut in the shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in an airtight container in the refrigerator up to 4 months.

This recipe will equal the electrolyte replacement found in many popular sport drinks like Gatorade.

1 package of unsweetened orange Kool Aid (or any flavor you like)
2 quarts cold water
1/2 cup sugar
1/2 teaspoon salt
1/2 cup orange juice

Mix all the ingredients together. Serve chilled or over ice.

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Combine the coffee, milk, and sugar in a blender and blend for 15 seconds or until the sugar is dissolved.
Add ice cream, and chocolate syrup then blend until smooth and creamy.
Pour drink into two glasses.

Serves 2

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Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days.
Makes about 7 cups.

1/4 cup Dijon mustard
1/4 cup French’s prepared mustard
1/4 cup honey

1. Combine all ingredients.

2. Refrigerate.

Makes 3/4 cup.

In 2?quart saucepan over medium?low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches
220?228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.

Serves/Makes: 4
Ready In: 30-60 minutes

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.

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