A Treat for Breakfast for you the ones I love

I am going to do the menu now and or get ready the shower flooded so I am doing the menu right now. I will get to work on the database most of the day. Lets shine like diamonds and celebrate the victory over the grave un mas dia. You did it its another week gone by!!! I have taken my shower and I am waiting on the bathroom to be ready to put my make up on and brush my teeth. Thank you, for an incredible nights sleep your mother is up so if you want to take a nap till noon I would suggest that. Here is a sweet treat for mid-morning for you from your mother, Katherine Victoria Aikman Learning each day how to be an Aikman.

Creamy Caramel Mocha

Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen

Ingredients

• 1/2 cup heavy whipping cream

• 1 tablespoon confectioners' sugar

• 1 teaspoon vanilla extract, divided

• 1/4 cup Dutch-processed cocoa

• 1-1/2 cups half-and-half cream

• 4 cups hot strong brewed coffee

• 1/2 cup caramel flavoring syrup

• Butterscotch-caramel ice cream topping

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Directions

• In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.

• In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.

• To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.

Editor's Note: This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.

Nutrition Facts 1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping): 220 calories, 14g fat (9g saturated fat), 57mg cholesterol, 38mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 3g protein.

Hazelnut Mocha Smoothies

This smooth blend of coffee, cocoa and nutty flavors is better than any coffeehouse version we've tried. Try it, and we're sure you will agree. —Taste of Home Test Kitchen

Ingredients

• 1 cup whole milk

• 1/2 cup Nutella

• 4 teaspoons instant espresso powder

• 6 ice cubes

• 2 cups vanilla ice cream

• Chocolate curls, optional

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1. In a blender, combine the milk, Nutella and espresso powder; cover and process until blended. Add ice cubes; cover and process until smooth. Add ice cream; cover and process until smooth. Pour into chilled glasses; serve immediately. Garnish with chocolate curls if desired.

Nutrition Facts 1 cup: 474 calories, 27g fat (10g saturated fat), 47mg cholesterol, 124mg sodium, 55g carbohydrate (46g sugars, 2g fiber), 9g protein.

S’more Cheesecake

This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina

Ingredients

• 2-1/4 cups graham cracker crumbs (about 36 squares)

• 1/3 cup sugar

• 1/2 cup butter, melted

• FILLING:

• 2 packages (8 ounces each) cream cheese, softened

• 1 can (14 ounces) sweetened condensed milk

• 2 teaspoons vanilla extract

• 3 large eggs, room temperature, lightly beaten

• 1 cup miniature semisweet chocolate chips

• 1 cup miniature marshmallows

• TOPPING:

• 1 cup miniature marshmallows

• 1/2 cup semisweet chocolate chips

• 1 tablespoon shortening

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Directions

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan; set aside.

• In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet.

• Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed.

• Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows.

• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts 1 slice: 486 calories, 27g fat (15g saturated fat), 106mg cholesterol, 292mg sodium, 57g carbohydrate (44g sugars, 2g fiber), 8g protein.

Caramel-Pecan Apple Pie

You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny’s table. —Jean Castro, Phoenix, Arizona

Ingredients

• Dough for single-crust pie

• 7 Cups Washington Delicious

• 1 teaspoon vanilla extract

• 3/4 cup chopped pecans

• 1/3 cup packed brown sugar

• 3 tablespoons sugar

• 4 teaspoons ground cinnamon

• 1 tablespoon cornstarch

• 1/4 cup caramel topping, room temperature

• 3 tablespoons butter, melted

• STREUSEL TOPPING:

• 3/4 cup all-purpose flour

• 1/4 cup sugar

• 6 tablespoons cold butter, cubed

• 2/3 cup chopped pecans

• 1/4 cup caramel topping, room temperature

• Whipped cream, optional

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• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

• In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.

• Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.

• For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.

• Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

Editor's Note Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour. Nutrition Facts 1 piece: 639 calories, 39g fat (17g saturated fat), 64mg cholesterol, 331mg sodium, 73g carbohydrate (43g sugars, 5g fiber), 6g protein.