Paula Deens Hot Mocha Float Food

HOT CHOCOLATE FLOAT

Steps:

• In a 2-cup measure microwave water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot.
• Stir in cocoa mix.
• Pour into a mug.
• Top hot chocolate with a small scoop of ice cream.
• Serve immediately.

PAULA DEEN'S HOT MOCHA FLOAT

Steps:

• In a large saucepan with a wire whisk or a wooden spoon, stir together the cocoa and sugar. Over medium heat, slowly add the milk until well blended. Add the hot coffee while mixing constantly. Remove from the heat.
• Ladle into 6 - 8oz mugs. Top each with a spoonful of ice cream, whipped cream and chocolate shavings.

HOT MOCHA FLOAT

Steps:

• In a large saucepan with wire whisk or spoon, stir together cocoa and sugar.
• Over medium heat, slowly add milk until well blended.
• Add 2 cups of hot strong black coffee while mixing constantly.
• Remove from heat.
• Ladle into 6 (8-ounce) mugs.
• Top each with spoonful of ice cream, whipped cream and chocolate.

BBQ PORK SANDWICH

Steps:

• Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 325 degrees F.
• Combine the liquid ingredients and pour into a large Dutch oven; add the pork. Cover the dutch oven with aluminum foil then the lid. Roast for 4 hours or until the pork is fork tender and shreds easily. Brush the roast with cooking liquid every hour.
• Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs.
• Serve on buns topped with BBQ sauce of your choice and cole slaw.

PAULA DEEN'S CHOCOLATE ANGEL FOOD CAKE WITH MOCHA SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375* F In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. In a small bowl, combine confectioner's sugar, flour, cocoa, and cinnamon. Sift. Gently fold cocoa mixture into egg white mixture until combined. Spoon batter into an ungreased 10″ removable-bottom tube pan. Bake for 32-35 minutes or until cake springs back when lightly touched. Remove from oven. Immediately turn the pan upside down, and place on the neck of a funnel or wine bottle to cool completely. (This keeps the cake from sinking. Gently run a knife around the outer edge of the pan to release the sides. Remove the cake from the pan by pushing up on the removable base, and then run a knife along the inner edge and bottom as needed to release the cake from the base. Serve with warm Mocha Sauce (or berries, ice cream, hot fudge, whipped cream. Warm Mocha Sauce: In a small saucepan, heat chocolate sauce over low heat. Add espresso powder, stirring until dissolved.

CHERRY-CHOCOLATE COFFEE FLOAT

Steps:

• In serving glass or mug, place ice cream.
• Slowly pour hot espresso over ice cream; drizzle with cherry syrup.
• Garnish with whipped cream, cherry and shaved chocolate, if desired.
• Serve immediately.

PAULA DEEN'S BO BURGER

Steps:

• In a large bowl, season the ground beef with salt and pepper.
• Add 1/2 c cold water and mix by hand until meat has absorbed all the water (the water keeps the burgers moist and juicy).
• Shape into 4 patties.
• Heat a large cast iron skillet over medium-high heat.
• Spray the skillet with non-stick cooking spray.
• Add the burgers and cook to desired temperature, about 8-10 minutes per side for medium-well.
• Remove the burgers from the pan and set aside.
• Add the onion slices to the same skillet and cook until golden brown on both sides, being careful to keep them in whole slices; it should take about 3 minutes per side.
• Remove from pan and set aside.
• Crack the eggs into the same skillet and cook until the yolk is not runny. Carefully remove from pan.
• Lay the bottom of the 4 hamburger buns on a flat surface.
• Top each bun with a burger.
• Top the burgers with 1 egg, onion slice, 1 slice of cheese and then the top bun.
• Lightly press the sandwich together with your hand.
• Place the sandwiches into the pan and cook for 1 minute on each side to griddle the buns.
• Serve and enjoy!

HOT CHOCOLATE FLOAT

Steps:

• Place Hot Chocolate Mix and water in a 1 quart glass measure.
• Add vanilla and stir.
• Microwave, uncovered, at HIGH 3 minutes or until heated.
• Pour 1 cup hot chocolate into each of 4 mugs.
• Top each with 1 tablespoon ice cream.
• Sprinkle with cinnamon.
• Hot Chocolate Mix:.
• Combine all ingredients.
• Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).