Recipes Using Coffee Creamer


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	Cooking using coffee as one of the ingredients has become very popular and the use of coffee creamer is also starting to grow. For lactose intolerant people there is also a non-dairy version of coffee creamer which means you can still make some delicious recipes without having to worry about the dairy aspect. The recipes using coffee creamer listed below are delicious and can be made using regular or non-dairy coffee creamer. The first of our recipes is a main course and the second is a delicious dessert to follow. Pecan Artichoke Fettuccine . 2 teaspoons finely minced garlic (2 cloves) . ¾ pound cubed, boneless, skinless chicken breast cut in cubes . 8 medium mushrooms, sliced . 2 canned artichoke hearts, diced . 10 sun-dried tomatoes in oil, sliced . 2 green onions, chopped . Seasoned salt, coarsely ground black pepper, dill, tarragon . 2 tablespoons flour . 2 cups coffee creamer (non-dairy variety if preferred) . 8 ounces fettuccine, cooked al dente . Chopped parsley . ½ cup chopped, roasted pecans Place the pecan nuts into a pie dish and broil in the oven at the highest temperature for approximately 3 to 5 minutes. Allow to cool and then dice and set aside. Remove the oil from the sun dried tomatoes and place one tablespoon into a large skillet. Heat the oil over a medium heat and add the garlic. Sauté for approximately 30 seconds, add the chicken, mushrooms, artichokes, sun dried tomatoes, and green onions. Add the salt, pepper, and herbs to taste. Mix in the flour and coffee creamer and cook and stir until thickened. Mix in the fettuccine and heat thoroughly. Add the roasted pecans when serving. Mocha Hazelnut Symphony This dessert is an excellent accompaniment to any main course. For the hazelnut custard sauce: 1 packet of vanilla instant pudding and pie filling mix 2 cups of milk (low fat can be used to reduce calories) ½ cup of hazelnut flavoured liquid coffee creamer Main Dessert: 2 cups of coffee flavoured ice cream 8 small prepared brownies 1/3 cup chocolate syrup ¼ cup chopped toasted hazelnuts Make the vanilla pudding mix according to directions on the package using the 2 cups of milk. Spoon the pudding mix into a small bowl and add the coffee creamer. Mix well and refrigerate until ready to serve. When serving spoon approximately 1/3 cup of sauce onto each plate. Put 3 small scoops of ice cream onto each plate. Next add two brownies to each dessert. Drizzle the plates with chocolate syrup and sprinkle the top with hazelnuts. Serve and enjoy.

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