ake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs
Combine all ingredients; stir until well blended.
Store in airtight container.
Mix together.
Store in jars.
For flavored hot chocolate mix: Measure out 4 to 6 cups of regular hot chocolate mix and add 1 small jar of flavored coffee creamer (Irish cream, French vanilla or any other flavored creamer).
This mix can be stored in small jars and make nice gifts.
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.\n Watch Now
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.\n Watch Now
igh speed. Add coconut, egg, creamer, and vanilla and mix well
combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea
Make your coffee to taste plus a tinge stronger.
pour hot coffee into large mug.
add Bailey's and Hazelnut flavored creamer.
stir and drink up!
add in whip cream at this point for that added pizazz.
** prepe and cook time does not include brewing time as everyones coffee maker is different.
Crack eggs and put in a pie plate.
Add spices and beat with a fork.
Add flavored creamer and beat again with a fork to make sure all is mixed well.
Dip bread in mixture and place in a medium high buttered skillet and brown. Turn over and brown other side. I like mine crispy.
Serve with butter and syrup, fruit spead or fresh fruit.
Dust with confectioners sugar if you like. ENJOY!
Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
Blend eggs and creamer together for 30 seconds in blender.
Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.
Combine all ing. Stir until creamer and sugar are disolved. Store in fridg.
br>Add the non-dairy creamer and the almond/rice milk
n flour.
Slowly add creamer.
Add Mrs. Dash.
if desired. Add the garlic-flavored croutons and toss again.
Place ingredients in a bowl and whisk together or place in a food/blender processor and whirl until blended well.
Store in a air tight container
Note: Can add more brown sugar to your taste,if needed.
To add to tag for serving (or use for personal taste)
Add 1-2 Tbs.(or more to your taste) of mix to 1 cup of hot coffee and stir.
Pour the chocolate liqueur, creme de cacao, vodka, and creamer into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Dip the rim of a chilled martini glass in chocolate syrup. Strain the cocktail into the glass to serve.
In a mixing bowl combine powdered milk, sugar, coffee creamer and instant coffee granules. Store in an air tight container.
To prepare beverage, stir 2 to 3 teaspoons of mix into 1 cup of hot water.
ablespoons of butter, and amaretto creamer. Crumble topping over the top
In a large bowl, combine chocolate drink mix, instant coffee, confectioners' sugar, powdered milk and nondairy creamer. Store in an airtight container.
To serve, Stir 3 tablespoons mixture with 6 ounces boiling water.
Blend flour, sugar, baking powder and salt.
In another bowl, whip the egg substitute until foamy.
Add and blend the creamer and oil. Add flour mixture and mix until just blended.
Fold in blueberries and cereal.
Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
Basic Creamer:
Combine the sugar and