Kahlua Baked Easter Ham Food

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KAHLUA® HOMEMADE



Kahlua® Homemade image

This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.

Provided by littleimages

Categories     Drinks Recipes     Liqueur Recipes

Time P19DT20h12m

Yield 30

Number Of Ingredients 7

4 cups water
1 cup instant coffee crystals (such as Folgers® Classic Roast)
2 cups light brown sugar
2 cups lightly packed dark brown sugar
1 (750 milliliter) bottle 190 proof grain alcohol (such as Everclear®)
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise and halved

Steps:

  • Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
  • Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g

CHOCOLATE KAHLUA® CAKE



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

AMAZING KAHLUA BAKED BEANS



Amazing Kahlua Baked Beans image

Perk up that same old boring dinner with these sweet and jazzy "baked" beans! Everything is done on the stove top using pantry staples and a few fresh ingredients for a FAST and simple prep yet a HOMEMADE look and taste! The leftovers freeze very nicely too, turning this into an OAMC dish too! Created for RSC 10. Good luck to all participants!

Provided by Mamas Kitchen Hope

Categories     Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 medium red onion, diced fine (about 3/4 cup)
1 green bell pepper, diced fine (about 3/4 cup)
1 pint cherry tomatoes, quartered or 1 (15 1/2 ounce) can diced tomatoes
15 ounces tomato sauce (please see note) or 8 ounces tomato paste (please see note)
1/4 cup brown sugar, packed
3 tablespoons Kahlua
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard, feel free to taste and add more if desired
3 (15 7/8 ounce) cans great northern beans, drained and rinsed
salt and pepper (please adjust to taste, I use 1 tsp salt, 1/4 tsp pepper)

Steps:

  • Sauté onion and bell pepper in a pan sprayed with cooking spray or a little olive or vegetable oil until they begin to soften. (I use a dutch oven but any large sauce pan will do).
  • Stir in tomatoes and tomato sauce (NOTE: if using paste mix with 8 oz water. ALSO, if you are using cherry tomatoes some tomato skin will remain in the finished dish. If you do not care for the skin please use the undrained canned tomato option.).
  • Bring to a boil, cooking until tomatoes break up, stirring often. If you prefer smaller tomato pieces help to break them up using the back of your spoon.
  • Once the tomatoes have cooked down to the size you prefer, reduce the heat to simmer and add brown sugar, Kahlua, maple syrup, Worcestershire sauce, mustard, drained and rinsed beans and salt and pepper to taste.
  • Cover and cook for 10-15 minutes.
  • Uncover and taste. Adjust seasoning if you desire, i.e., more salt or mustard etc --.
  • Leave cover OFF and cook for another 10 minutes or until the beans have reached the desired consistency. Stir occasionally.
  • Serve and enjoy!

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