Iced Cappuccino INGREDIENTS
Iced Cappuccino
2 teaspoons instant coffee granules
1 teaspoon SPLENDA no-calorie sweetener, Granulated
3 tablespoons warm water
6 fluid ounces of cold milk
DIRECTIONS
In a sealable jar, combine instant coffee, SPLENDA Granulated sweetness, and warm water.
Cover the jar and shake until it’s foamy.
pour into a glass full of ice.
fill the glass with milk.
adjust to taste if necessary.
BONUS sausage recipe for you
Ingredients
1 (18.25 ounce) package
chocolate cake mix
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate
chips
1/2 cup butterscotch chips
1/2 gallon vanilla ice cream,
softened
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease
baking sheets.
In a large bowl, mix together the cake mix, butter, vanilla extract,
eggs, chocolate chips, and butterscotch chips. Roll dough into 2-
inch balls and place them onto the prepared baking sheets. Bake
for 10 minutes in the preheated oven. Do not overbake; the cookies
should be set, but still soft. Let cool on the baking sheet for a few
minutes before removing to finish cooling on wire racks.
Using an ice cream scoop, mold the softened ice cream into a ball
about the size of the cookies. Place scoop of ice cream between
two cookies and gently press together. If you like a smooth edge,
run the back of a spoon around the edge of the ice cream
sandwich. Working quickly, fill all of the cookies, lay out on a baking
sheet, and place in the freezer to harden. Serve when the ice cream
has frozen solid. Sandwich cookies can be stored in a freezer bag
for up to two weeks.
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