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Posts Tagged ‘cup’

In the business world Promoting or marketing firm is a very challenging job. With many companies engaged in similar products, the competition getting tougher and tougher day by day. As a business owner, you must be thinking all the time about new things that can help increase your sales and thereby increase profits. Advertising is the best way to be in the eyes of people at all times possible. There are many types of advertising such as distributing leaflets, put up billboards on the road, publishing advertisements in local newspapers, aired on radio or television ads, etc. All of this means the cost of a large amount of money. If your business is a start-up, then you certainly try to save as much money as possible. Although you distribute pamphlets, you can not believe that all people who get the leaflets will read the content. Many people may throw it away without giving a look.

Personalized coffee mugs are the best promotional products. You can customize a coffee mug with your company name and logo printed on the mug. There are a lot of space on the coffee cup. You can find sites dealing in tailor each product to suit your needs. The website offers delivery within twenty-four hours too. Depending on your Personalised Coffee Cups you order, the cost will vary. If you order five hundred or more cups of coffee then you have to pay a much lower amount compared to other resources of marketing and advertising. There are several sites that offer to customize a product with less than one dollar per piece as long as your particular order quantity.

Coffee is a popular drink and you may benefit by making a cup of coffee with a picture or logo of your company as your company promotion. Half of Americans enjoying morning coffee and a cup or two in the afternoon. More and more people use your printed coffee cups, the more business you are more marketable. You can take advantage of this fact by providing customized your coffee mug to promote your business.

Chocolate, now who doesn’t love chocolate? And cookies are on of our favorite things from our toddler days to the grave! Chocolate and cookies; two of our favorite things. The recipes in this article will bring the two together for some awesome cookie treats! Whether you like your chocolate in chunks, or chips, there is a recipe here for you! The Mocha Chocolate Chips are made with a healthier cookie in mind. They have both all-purpose and whole-wheat flours, less sugar, and healthy walnuts. Yet they are delicious!

CHOCOLATE CHUNK COOKIES WITH OATS
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup quick oats
1 1/4 cups chocolate chunks

Preheat the oven to 350 degrees.

Lightly grease 2 large baking sheets; set aside.

In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat at medium speed with electric mixer until creamy. Beat in the egg and vanilla.

Into a small bowl sift the flour, salt, baking soda, and baking powder. Add flour mixture to the creamy mixture, beating constantly. Stir in the oats and chocolate chunks.

Spoon dough by tablespoonfuls about 2-inches apart on the prepared cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Allow cookies to cool 1 minute on the baking sheets. Transfer to wire racks to cool completely.

HEALTHIER MOCHA CHOCOLATE CHIP COOKIES
2 cups all-purpose flour
1/4 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup Splenda Granulated
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Preheat oven to 350 degrees.

Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.

Mix the all-purpose flour, whole-wheat flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl beat the butter with the sugar and Splenda, with mixer on medium speed, until light and fluffy. Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended.

With mixer on low speed, gradually beat in the flour mixture just until blended. With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts. Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine. Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.

Bring out the slowcooker or crockpot and make a delicious pot of soup or beef stew. Come home to a delicious warm bowl of hot soup on a cold day; Barbecue Beef Stew or Lentil-Ham Soup – Yummy! Surprise your family and/or friends by adding barbecue sauce to your beef stew. If you serve with rice, may I suggest brown rice. In fact, I suggest you only buy brown rice for your pantry. It is much better for you than white rice. And speaking of healthy, the Lentil-Ham soup is a very healthy dish.

BARBECUE BEEF STEW
2 lbs beef stew meat
2 tbsp canola oil
1 cup thinly sliced onion, separated into rings
1/2 diced green bell pepper
1 large garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 cups beef broth
1 can (8-oz) diced tomatoes
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water
Hot cooked rice for serving, if desired

In a large skillet heat the oil and brown the meat on all sides. Drain off the excess fat.

Place the onion rings in the bottom of the crockpot or slowcooker; add the garlic. Place the meat over the onion rings and garlic; sprinkle with the salt and pepper. Pour the beef broth, tomatoes, mushroom pieces, and barbecue sauce, stirring to mix. Add the lid to the cooker and cook on low setting for 8 to 10 hours.

Turn the cooker to high. Blend the cold water slowly into the cornstarch until smooth; stir into the stew. Cover and cook until thickened and bubbly, stirring occasionally.

Serve over hot cooked rice, if desired.

LENTIL-HAM SOUP
1 lb dry lentils
1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slowcooker or crockpot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

If you follow my blogs or articles, you know I love soup. I could love on soup year-round seven days a week. Being a diabetic, these are two of the soup recipes I know I can turn to for a healthy meal. These soup recipes that are not only tasty but are as healthy for diabetics as they are for the rest of the crowd so there is no need to prepare two separate meals. While perfect for cool, cold, rainy, or even snowy days, be like me and enjoy them on warm sunshiny days, too!

BLACK BEAN SOUP

3 tbsp olive oil
1/2 medium finely chopped yellow onion
1/2 cup finely chopped celery
1/2 medium finely chopped green bell pepper
1 garlic clove, finely chopped
1 cup water
2 cans (15-oz each) black beans
2 cans (15-oz each) Mexican-style stewed tomatoes
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1/4 cup sour cream

Heat the olive oil in a 10-inch skillet; add the onion, celery, bell pepper, and garlic. Saute approximately 5 minutes or until the vegetables are tender.

Drain the black beans.

In a large saucepan, combine the sauteed veggies, black beans, water, and undrained tomatoes; stir in the cumin, coriander, salt, and black pepper. Cook, stirring occasionally, over medium-low heat for 15 minutes. Spoon half the mixture into a blender container and process until pureed. Return pureed mixture to the saucepan with the remainder of the soup. Cook, stirring occasionally, until completely heated through.

To serve, ladle into bowls and top each bowl with a tablespoon of sour cream. Serve with baked tortilla chips.
Yield: 4 servings.

ITALIAN LENTIL SOUP

1 cup sliced carrots
1/2 cup sliced celery
1/3 cup chopped onion
1 tbsp olive oil
5 cups water
1/2 (4 cups) small head of cabbage, chopped
1 cup dry lentils, rinsed and drained
1 cup tomato puree
1 1/2 tsp Splenda Granulated
1 1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper

In a large saucepan cook the carrots, celery, and onion in hot olive oil for about 5 minutes or until crisp-tender. Stir in the water, cabbage, lentils, tomato puree, Splenda, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.

When in a hurry to prepare a healthy meal for your family, turn to these fettuccine recipes. They are quick, easy, and family friendly. Add a salad and a crusty bread for a complete meal. Options include Simple Creamy Shrimp Fettuccine, Fettuccine Vegetable Parmesan, and Cream Cheese Fettuccine Alfredo.

SIMPLE CREAMY SHRIMP FETTUCCINE
1 lb peeled, deveined shrimp
1/4 cup chicken broth
2 garlic cloves, minced
3 cups fresh mushrooms, sliced
1 1/2 cups whipping cream
1 tsp basil
1 tsp salt
8-oz pkg fettuccine noodles
2/3 cup grated Parmesan cheese

In a large saucepan over medium heat, bring 2 cups water to a boil. Add shrimp to boiling water. Boil for 1 minute or until the shrimp turn pink. Remove the shrimp with a slotted spoon; keep warm.

Continue boiling the liquid and add the broth and garlic. Boil until the liquid is reduced to about a half cup. This will take about 10 to 12 minutes. Add the mushrooms, cream, basil, and salt. Simmer the sauce over medium heat, stirring occasionally, for 6 minutes.

Meanwhile, cook the fettuccine noodles according to the package directions; drain well. Place the noodles in a large bowl.

Add the shrimp to the saucepan and heat for a minute. Spoon the shrimp and sauce over the pasta. Sprinkle the Parmesan cheese over all.

Yield: 4 servings

FETTUCINE VEGETABLE PARMESAN
1 pkg (8-oz) fettuccine noodles, cooked according to pkg directions
2 tbsp butter
1 pkg (9-oz) frozen French-style green beans, thawed
1 cup cubed red bell pepper
1 small yellow squash, sliced into coins
2 large garlic cloves, minced
1 tsp dried basil
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup grated Parmesan cheese

In a 10-inch skillet, over medium heat, melt butter. When butter is hot, add the green beans, bell pepper, squash, garlic, and basil; cook until veggies are crisp tender. Remove vegetables but keep warm. Stir the soup, milk, and Parmesan cheese into the skillet and cook until blended and heated through. Stir in the hot, drained fettuccine until coated.

The Krups Espresseria Automatic EA8080 beans-to-cup espresso machine makes a quality cup of coffee whether your preference is an espresso, latte, cappuccino or a rich americano, and boasts a sleek piano black finish and compact design.

The Krups EA8080 has a cool blue-backlit display control panel which is very easy to use and allows you to fully program the machine with your individual preferences.

The Krups Espresseria has so many handy functions which are all so easy to access from the control panel which also has a built-in digital clock, tells you when to descale, when to clean the machine and empty coffee grounds and even when to refill the beans hopper. From here you can also adjust the water temperature and coffee strength and program the machine to switch on and off.

The Krups EA8080 includes a brushed stainless steel milk container and an auto-cappuccino attachment in the form of the XS6000 Auto-Cappuccino set.

As with other Krups coffee machines it has a professional 15 bar pressure pump to guarantee that the perfect aroma is achieved and the maximum flavour is extracted from the beans. Every cup is produced with fresh water at the perfect temperature, and at high speed, due to the integrated Thermoblock technology and Claris water filter. Therefore the need to de-scale the machine is greatly reduced. The auto cappuccino steaming arm which is connected to the elegant stainless steel milk container enables the EA8080 Espresso machine to produce an authentic froth too.

This automatic coffee machine comes complete with a welcome pack including a Claris water filter, two sachets of descaling crystals, two cleaning tablets, a water hardness test strip, and an instruction booklet. There is also a very useful wipe clean quick reference guide to the main functions of the machine which is conveniently stored in a slot in the side of the machine for easy access.

For a fraction of the price you would pay at a coffee shop this high quality coffee maker produces coffee of the same standard. Simply pop your choice of coffee beans into the 275g capacity transparent hopper, choose your preferences, and the machine does the rest, producing a quality cup of coffee in a matter of seconds. The machine automatically deposits the coffee grounds into a collector drawer for easy cleaning after dispensing the coffee. The combination of this and the automatic rinsing, cleaning, and descaling program, maintaining your Krups EA8080 is an absolute breeze.

The Espresseria boasts a wealth of features including a 1.8 litre water tank, a metallic conical burr grinder, stainless steel milk jug, an easy touch control panel, a compact Thermoblock system, and a 275g capacity bean hopper. The machine also comes with a free 2 year warranty if you complete and return the registration card to Krups to extend the standard one year warranty. If you register you will also receive free membership of the Krups Coffee Club, which has a wealth of tips on how to make fantastic coffee and other coffee related offers.

Do you know what? I love pumpkin spice, butter toffee, mocha mint and all the other varieties of coffee flavors. I think for me, it is just this time of year. Living here in upstate, New York and those of you who believe upstate is the North end of New York City, would be wrong. Upstate, is actually anything above New York City.

We are close to Syracuse, home of the fighting Orange and this time of year means football, cooler temperatures and all the leaves on the trees changing to beautiful orange, red, yellow, and green colors, and watching the rolling hillside explode with vibrant colors.

It is also the time of year I start craving everything fall; like football, hunting and my delicious flavored coffees, teas, cocoa beverages and of course great food! There is just something great about the full flavor of a great cup of pumpkin spice coffee when you are standing out on the porch watching the turkeys or the whitetail deer running across the hillside, or standing down at the barn looking over Oneida Lake (it sits down in the bottom of the Mohawk valley), nestled in amongst the colors of fall with the mist rising off the water and into the blue skies.

So, to make this time of year more fun, easier, and be able to indulge my hot beverage habit, I started looking into the new trend of single serve home brewing systems, and found that there are a lot out there. I have been so set in my ways of going out and buying a one pound bag of coffee, getting it in a few different flavors, and either mixing a couple, or having one kind at a time, that I never really thought there could be a better way.

I would make a full pot of coffee every time in my Mr. Coffee or my Black and Decker coffeemaker. And don’t get me wrong, it is very good and those machines make an excellent cup of coffee. I even have my bur coffee bean grinder and while I do like to get the fresh beans and make a good cup of coffee, I am not a coffee snob and don’t use a French Press and check the water temperature and all that good stuff. I am sure that doing it that way, would make an excellent cup of coffee and I will do it some time real soon, but I haven’t yet.

One of most difficult things about receiving a diagnosis of diabetes is the concern of what to eat. Food is not just a necessary substance for life, it is something we enjoy. And that diabetic diagnosis can leave one confused about what foods they can still enjoy. Once a diabetic starts their treatment plan and gets their blood sugar level under control, they can still enjoy pasta. As with all foods, the diabetic must eat pasta in moderation, use a sugar-free sauce, add some protein to the meal, and leave off or severely limit their indulgence in the tasty breads that often accompany pasta. So bottom line, even though you have been diagnosed as a diabetic, you can still enjoy pasta. The recipes in this article, are not diabetic recipes, but they are diabetic-friendly and can be an occasional part of the diabetics diet.

BAKED THREE-CHEESE BEEFY ZITI
1 pkg (12-oz) uncooked whole-grain ziti pasta
1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese

Cook pasta according to pkg directions; drain.

While pasta cooks, brown the ground beef in a nonstick skillet and drain well.

In a large mixing bowl combine the cooked pasta with the browned beef. Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper. Stir until well blended.

Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray. Spoon the ziti-beef mixture into the baking dish. Spoon the last cup of marinara sauce over the casserole. Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.

Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly. Serve with additional grated Parmesan cheese.

For many of us, this is the busiest, most hectic, and stressful time of year. Halloween is over, Thanksgiving, Hanukkah, and Christmas are on the horizon. We have gifts to purchase and wrap, parties to host and attend, travel plans, work deadlines, and church activities on top of our normal everyday activities and duties.

In order to make the season enjoyable and reduce the amount of stress that I feel as a mother of two young children, I always look for quick and easy dinner time meals that will taste good and satisfy my family, while keeping my workload to a minimum. One of the best solutions that I have found is to look for recipes that have only a few easy- to-find ingredients, that can be made hours (or days ahead of time.) One dish meals (not necessarily traditional casserole recipes) are easy and have been my saving grace in that they are less complicated to make and serve. Not only is preparation more simplified, but getting a one dish meal from the oven to the table is much easier, as well. A delicious meat and pasta dish served with a lovely green salad is all everyone needs on a busy weeknight.

This pasta pronto, one-dish wonder, that I found in the December 2011 edition of Cuisine at Home is sure to delight children and adults, alike. The pasta cooks right in the sauce, so the pasta takes on additional deep rich flavors while the sauce thickens from the starchiness of the pasta. In this type of dish, Cuisine at Home recommends using short-shaped pasta like penne, because they cook more evenly, and starting with a bold-flavored sauce. A richer more flavorful sauce can stand up to the additional liquid that needs to be added to cook the pasta.

One Dish Sausage & Penne Ragu

• 12 oz. bulk Italian sausage
• 1 Tbs. olive oil
• 1 cup diced yellow bell pepper
• 3/4 cup diced onion
• 2 Tbs. each minced garlic and tomato paste
• 2 tsp. each dried oregano and dried basil
• 1/2 tsp. red pepper flakes
• 1 cup dry red wine, divided
• 1- 28oz. can crushed tomatoes
• 1tsp. sugar
• 1 cup water
• 8 oz. dry penne pasta
• salt and black pepper to taste
• 1 lb. fresh mozzarella, sliced
• chopped fresh basil

Brown sausage in a large saute pan in oil over medium-high heat, 5 minutes. Add bell pepper and onion, cooking until vegetables soften, about 5 minutes. Stir in garlic, tomato paste, oregano, dried basil, and pepper flakes; saute until fragrant, 1 minute.

Deglaze pan with 1/4 cup wine, increase heat to high and cook until liquid nearly evaporates. Stir in tomatoes and sugar, simmer until thickened, 5-8 minutes. Stir in water and remaining 3/4 cup wine, then add pasta. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender and sauce thickens, about 15 minutes. Season with salt and pepper.