Easy to Make Breakfast Lunch and Dinner Coffee Recipes

Coffee Cheesecake Pie

1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 eggs
1/3 cup freshly brewed strong MAXWELL HOUSE Coffee, any variety, at room temperature
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
Coffee Sauce
Tablespoons Unsalted Butter, Cut Up
1/2 Cup Light Brown Sugar, Packed
1/2 Cup Coffee Liquer or Very Strong Coffee
2 Egg Yolks, Beaten

• Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add eggs and coffee; mix just until blended.
• Pour into crust.
• Bake 35 to 40 minutes or until center is almost set.
• Cool completely on wire rack.
• Refrigerate at least 3 hours or overnight.
• Drizzle chocolate over top of pie.
• Serve with Coffee Caramel Sauce.
• Garnish with fresh raspberries and chocolate leaves, if desired.
• Store leftover pie in refrigerator.

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Chicken and Coffee Barbecue Sauce Recipe

Ingredients
1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

Instructions

• Put all of the ingredients in a small pot, stir them together and bring to a simmer over medium-high heat.
• Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
• Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
• The barbecue sauce can be covered and refrigerated for up to 2 weeks.

Use with Grilled Pork Chops.

Yield: about 3 cups

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Coffee Barbeque Sauce

Ingredients

¼ cup vegetable oil
½ onion, chopped
½ cup chopped garlic
½ cup chopped fresh coriander
1 serrano or small green chili pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper flakes
zest of 1 lemon
¾ cup coffee beans
¼ cup dark-brown sugar
¾ cup red-wine vinegar
juice of 1 lemon
1 cup ketchup
2 tsp coarse salt
2 tsp finely ground pepper
2 cups tomato fondue

• Heat the oil in a large saucepan and add onion, garlic, coriander, serrano, cumin, chili powder, red pepper, lemon and coffee beans.
• Cook, stirring, for 2 minutes.
• Stir brown sugar, vinegar, lemon juice and ketchup into the saucepan.
• Cook, stirring occasionally until liquid is reduced by approximately half.
• Stir salt, ground pepper and tomato fondue into the saucepan.
• Cover and simmer over low heat for 2 to 3 hours,
• stirring occasionally.
• Strain and adjust seasoning to taste.

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