Coffee - Coffee Flavored Lamb Keema (Winner)

From Vikas B. This delicious dish was the winner. (link)

Coffee - Pulled Pork and Hot Slaw

From Dave L.

Link to Coffee Infused Southern Style Pulled Pork.  Dave used a slow cooker and Two Fat Guys Barbecue Sauce.

Serve with Tennessee Hot Slaw on top.

Coffee - Sweet Potatoes with Bourbon and Maple

From Carol and Rich:  A great side dish

link to Sweet Potatoes with Bourbon and Maple

Coffee - Brazilian Coffee Cookies

From Rick & Christina.  These are so good, they might become my favorite cookie recipe.
Ingredients
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1/3 c. shortening
1 egg
1 tbsp. milk
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour
2 tbsp. powdered instant coffee
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
Whole coffee beans for decoration

Directions

1. Preheat oven to 400 degrees.
2. Mix sugars, shortening, egg, milk and vanilla. Stir in remaining ingredients.
3. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased
4. cookie sheet. The dough will be pretty dry, so each dough ball well so it
5. stays together.
6. Flatten each ball to 1/8-inch thickness with greased bottom of glass dipped
7. in sugar. Place one coffee bean in the middle of each cookie.
8. Bake until light brown (6 to 7 minutes).

Favorites - Meatballs in Dilled Stroganoff Sauce

This is a big hit at parties. You can make the meatballs up to 1 month in advance and freeze them.

Spicy Cocktail Meatballs (makes about 80)

1 1/2 lbs ground beef
1/2    lb   ground pork (one time we used veal and it was terrific)
1       C    milk
1/2    C    fresh whole-wheat bread crumbs
1 1/2 tsp  salt
1/2    tsp  ground ginger
1/2    tsp  ground allspice
1/4    tsp  freshly ground white pepper
2              scallions with tops, minced
1       Tbs unsalted butter

Directions:

1. Mix beef and pork - process 1/2 at a time with steel blade until meat is smooth (15-30 seconds)
2. Combine meat, milk, bread crumbs, salt, ginger, allspice and pepper in large bowl. Let stand 5 minutes
3. Heat oven to 500 degrees
4. Saute scallions in butter in small skillet until soft, about 2 minutes.
5. Add meat to mixture; mix thoroughly
6. Shape mixture into very small balls, about 1 rounded teaspoonful each (a #70 scoop can be used to shape balls quickly)
7. Place in jelly-roll pan. Bake until lightly browned, 10-15 minutes
8. Transfer to a clean baking pan; cool
9. Freeze in pan in single layer
10. Transfer to airtight containers. Freeze up to 1 month.

Dilled Stroganoff Sauce

1 recipe spicy cocktail meatballs
1/2   C minced onion
1/4   C unsalted butter
1/4   C all-purpose flour
1 1/2 C beef stock or broth
1/2    C dry white wine
1       C dairy sour cream
1/2    tsp dried dillweed
         salt
         freshly ground pepper

Directions:

1. Make Meatballs - freeze
2. Saute onion in butter in large saucepan over medium-high heat until soft (about 1 minute)
3. Stir in flour; cook, stirring constantly, until bubbly
4. Gradually stir in stock and wine
5. Heat over high heat to boiling; reduce heat to medium-low
6. Cook, stirring constantly, until sauce thickens and bubbles for 1 minute
7. Remove from heat
8. Stir in sour cream, dillweed, salt, pepper
9. Gently stir in frozen meatballs (they don't have to be frozen)
10. Cook, covered, under low heat until meatballs are heated through, about 15 minutes
11. Keep warm in chafing dish or warming tray

Favorites - Crab Dip (WInner)

From Dave L.

2 cans lump crab meat
1 bottle chili sauce (we use Bennett's)
2 big wooden spoonfuls mayonnaise
2 8 oz. packages cream cheese
dash chopped onion

Directions:

1. Drain crab meat
2. Soften cream cheese with beater (or microwave, but be careful not to make it hot of too soft)
3. Add  chili sauce and mayonnaise to cream cheese (you can do this in a food processor - it will pulverize the pickle and other chunks in the chili sauce and make the dip smoother)
4. Stir in crab meat
5. Let sit overnight

Coffee - Brandied Coffee Baked Beans

Brandied Coffee Baked Beans link

Coffee - Coffee Onion Jam

From Joe & Barb:

This was outstanding!  


Coffee Onion Jam
I followed the recipe using Valencia onions.  The final step of cooking until the liquid has evaporated took much longer then 10 minutes due to the water in the onions.

Holiday - White Chocolate Covered Pretzels

From Art and Bev:

What's nice about this recipe is that you can use almond bark or any other meltable "chocolate".  And the sprinkles can be any color.
Ingredients

1 Block of almond bark

2 Bags of Rold Gold Pretzels (or pretzel stick twists - honey wheat)

1 Container of Crisco (mainly to assist smoothing of chocolate)

1 Holiday sprinkles

The ingredients are simple, but the equipment is a little more important:

1 Double boiler (if you don't have one, then a pot that will fit into a larger pot)

2 Cookie sheets

Wax paper

Line a cookie sheet with wax paper and set aside

Melt the almond bark in the double boiler and be very careful not to get any water in the almond bark. 

Once the bark is smooth, drop pretzels in and coat them and lay them on the wax paper.  Sprinkle the sprinkles as you complete rows of pretzels.  Once a tray is full, place it into the freezer.  Keep it in the freezer for about 15 minutes (approximately the time it takes to fill another cookie sheet with more pretzels).  The pretzels should come off easily and you can place them on a serving platter. 

If the bark gets overheated or gets wet, it will start to turn chunky.  To get the chocolate smooth again, add Crisco (approximately 1 tablespoon at a time) and stir it in until it gets smooth again. 

Coffee - Coffee Pecan Brie

Prepared by Joe P.  Delicious - One of the top 3.

Coffee Pecan Brie Link

Notes from Joe: I think one pound of pecans was a little much.  Maybe 3/4 lb pecans leaving the brown sugar and Kahlua as is would have been better.