Coffee Cream Cheese Frosting Recipes Recipe For Chili

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COFFEE-CREAM CHEESE ICING



Coffee-Cream Cheese Icing image

I just love this frosting--I eat it straight from the bowl! It's fantastic on chocolate, yellow, spice, or banana cakes; cookies and brownies; the list goes on and on!

Provided by JamesDeansGirl

Categories     Dessert

Time 12m

Yield 2 1/2-3 cups, approximately

Number Of Ingredients 5

8 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons strong coffee, cooled
1 teaspoon vanilla extract
3 cups sifted powdered sugar

Steps:

  • Cream the butter and cream cheese together until light and fluffy.
  • Add the coffee and vanilla; whip until fluffy and smooth.
  • Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
  • Whip an additional 3-5 minutes.
  • *Dependingon the weather, the frosting's consistency, and personal preference, you may need to add more coffee and/or powdered sugar to reach desired spreading consistency and flavor.
  • *.

COFFEE CREAM CHEESE FROSTING



Coffee Cream Cheese Frosting image

This will go well with my posted recipe for Coffee Carrot Cake or one of your favorite cakes. A pretty frosting that has a creamy texture.

Provided by HokiesMom

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 4

1 tablespoon instant coffee
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
4 1/2 cups powdered sugar

Steps:

  • Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
  • Gradually beat in the powdered sugar until well blended.
  • Beat in the coffee mixture until well blended.
  • Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.

Nutrition Facts : Calories 1452.6, Fat 39.8, SaturatedFat 25, Cholesterol 124.7, Sodium 339.5, Carbohydrate 273.1, Sugar 264.6, Protein 8.9

COFFEE CREAM CHEESE SPREAD



Coffee Cream Cheese Spread image

Even folks who don't care for coffee can't resist this mild-flavored spread. It's a fun way to dress up homemade breads. -Ruth Hastings, Louisville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1 cup.

Number Of Ingredients 3

2 packages (3 ounces each) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon instant coffee granules

Steps:

  • In a small bowl, beat cream cheese, confectioners' sugar and coffee granules until light and fluffy. Serve with bread, bagels or toast. Store in the refrigerator.

Nutrition Facts :

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING



Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting image

Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)

Provided by Candice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h18m

Yield 24

Number Of Ingredients 14

1 (18.25 ounce) box devil's food chocolate cake mix
1 ½ teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 teaspoon ground ancho chile pepper
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon clear vanilla extract, or to taste
24 small dried red chiles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
  • In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g

CHEESY CHILI CASSEROLE



Cheesy Chili Casserole image

Stir together meat, sautéed veggies, beans, and creamy jalapeño cheese flavors in this spirited skillet dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

1 1/2 cups uncooked regular long-grain white rice
2 1/2 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 small green bell pepper, seeded and diced
2 cloves garlic, finely chopped
1/2 cup water
1 can (28 oz) diced tomatoes
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 cup (4 oz) cubed Mexican prepared cheese product with jalapeño peppers (from a loaf)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
Tortilla chips, as desired

Steps:

  • Cook rice as directed on package, using 2 1/2 cups water.
  • In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
  • Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.

Nutrition Facts : Calories 590, Carbohydrate 77 g, Cholesterol 75 mg, Fiber 8 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 8 g, TransFat 1 g

CHEDDAR MELT CHILI



Cheddar Melt Chili image

This ground beef dish gets its heat from three different sources-salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 1/3 cups hot water
1 box Hamburger Helper™ Cheddar cheese melt
1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1 2/3 cups milk
1/4 to 1/2 teaspoon chili powder
2 cans (15 oz each) spicy chili beans in sauce, undrained
3/4 cup shredded Cheddar cheese
1 large tomato, chopped (about 1 cup)

Steps:

  • In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
  • Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 65 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2080 mg, Sugar 12 g, TransFat 1 g

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