Cooking page 2

Blackberry Blaze Yogurt
Ingredients Needed:

2 Blackberry Blaze Tea Bags
  • 1 16 oz plain yogurt
  • 2 Tbs. Honey ( or to taste )
    To Prepare:
    Open tea bags and mix contents into yogurt. Add honey and mix well. Let stand two minutes ( to allow the herbs to soften )


    Blackberry Blaze Cream Cheese
    Ingredients Needed:

    5 Blackberry Blaze tea bags
  • 1 8 oz container of cream cheese
    To Prepare:
    In a small bowl, combine the contents of 5 Blackberry Blaze tea bags to the 8 oz of cream cheese. Mix well.
    To Serve:
    Spread over bagels, or crackers

    Lemon Blossom Vinaigrette
    Ingredients Needed:
    8 Lemon Blossom Tea Bags
  • 1 cup Balsamic Vinegar
  • 1/4 cup water
  • 1/4 cup Virgin Olive Oil
    To Prepare:
    In a jar combine all ingredients and shake well. Refrigerate. Great over salads or pasta.


    Blackberry Blaze Bars
    Ingredients Needed:

    1 1/4 cup all-purpose flour
  • 1 1/4 cup powdered sugar
  • 3/4 cup softened butter
  • 1 pkg. ( 8 oz ) cream cheese
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 Tbs. Lemon Juice
  • 12 The Coffee Shoppe Blackberry Blaze tea bags
    To Prepare:
    Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
    For the Filling:
    Combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbs. of flour, 1/2 tsp. baking powder, salt, contents of 10 The Coffee Shoppe Blackberry Blaze tea bags and 2 Tbs. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.
    For Frosting:
    Mix 1 cup powdered sugar, 1 Tbs. soft butter, 1 Tbs. lemon juice and the contents of 2 The Coffee Shoppe Blackberry Blaze tea bags until smooth. Spread over the filled crust while still warm. Let cool.


    Lemon Blossom Cream Sauce Over Chicken Linguine
    Ingredients Needed:

    2 Tbs. olive oil
  • 4 boneless skinless chicken breast cut into strips
  • 1 16 oz package of mixed frozen vegetables ( or fresh if desired)
  • 8 oz linguine, cooked and drained
  • 1 package ( 8 oz ) cream cheese
  • 1/2 cup milk
  • 3 Lemon Blossom tea bag contents
    To Prepare:
    Combine olive oil, chicken and vegetables in a skillet. Sauté over medium heat until chicken is done. Approx. 15 minutes. In a sauce pan combine the contents of 3 Lemon Blossom tea bags, 8 oz cream cheese and 1/2 cup milk. Simmer on low heat until sauce is smooth.
    Cook linguine as manufacture instructs. Serve by placing linguine on a platter, top with chicken mixture and then with lemon sauce.


    Lemon Blossom / Garlic Sautéed Mushrooms
    Ingredients Needed:

    2 Lemon Blossom tea bag contents
  • 4 cups fresh mushrooms
  • 3 cups water
  • 1 Tbs. fresh garlic clove sliced
  • 1 Tbs. butter or magarine
    To Prepare:
    Combine mushrooms, sliced garlic and water in a sauce pan. Cooked on medium heat until mushrooms are soft to the touch. Drain mushrooms, removing water and garlic slices. Return to sauce pan and add butter and the contents of 3 Lemon Blossom tea bags. Sauté for 5 minutes and serve.

    Lemon Blossom Cheese Cake
    Ingredients Needed:
    6 Lemon Blossom tea bag contents
  • 2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference
  • in appearance and texture. )
  • 2 eggs
  • 1/2 cup sugar
  • 1 - 6 oz or 9 inch graham cracker pie crust.
    To Prepare:
    In a large bowl, combine the contents of 6 Lemon Blossom tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and blend until smooth. Pour into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator for at least. 3 hours.


    Lemon Blossom and Garlic Mashed Potatoes
    Ingredients needed:

    3 lbs russet potatoes
  • 6 Lemon Blossom tea bag contents
  • 1 Tbs. finely sliced fresh garlic
  • 1/2 cup butter
  • 2 Tbs. milk
    To Prepare:
    Peel potatoes and cut into cubes. In a 5 quart pan add potatoes and enough water to cover potatoes. Add 4 Lemon Blossom tea bags and garlic slices to the water. Bring water to a boil then reduce heat and allow to continue cooking until potatoes can be easily pierced with a fork.


    Lemon Blossom Cheese Cake
    Ingredients Needed:

    6 Lemon Blossom tea bag contents
  • 2 8 oz container of cream cheese softened ( Fat Free may be used with only a slight difference
  • in appearance and texture. )
  • 2 eggs
  • 1/2 cup sugar
  • 1 - 6 oz or 9 inch graham cracker pie crust.
    To Prepare:
    In a large bowl, combine the contents of 6 Lemon Blossom tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and blend until smooth. Pour into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator for at least. 3 hours.


    Lemon Blossom and Garlic Mashed Potatoes
    Ingredients needed:
    3 lbs russet potatoes
  • 6 Lemon Blossom tea bag contents
  • 1 Tbs. finely sliced fresh garlic
  • 1/2 cup butter
  • 2 Tbs. milk
    To Prepare:
    Peel potatoes and cut into cubes. In a 5 quart pan add potatoes and enough water to cover potatoes. Add 4 Lemon Blossom tea bags and garlic slices to the water. Bring water to a boil then reduce heat and allow to continue cooking until potatoes can be mashed easily.Approx. 1/2 hour.
    While draining potatoes, remove tea bags and garlic slices. Place potatoes in a large bowl, add butter, milk and the contents ( cut open bag and remove herbs ) of 2 Lemon Blossom tea bags. Blend with mixer until smooth.


    Lemon Blossom Blaster
    Ingredients Needed:
    For each 16 oz glass:
    2 cups vanilla ice cream
  • 2 Lemon Blossom tea bags
  • 1/4 tsp. lemon juice ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with lemon wedges


    Licorice Spice Dessert
    Ingredients Needed:
    For each 16 oz glass:
    2 cups vanilla ice cream
  • 2 The Coffee Shoppe Licorice Spice tea bags
  • 1/4 tsp. cinnamon ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with whipped cream

    Mango Basted Beef Chunk Roast
    ( Slow Baked )
    Ingredients Needed:

    1 large beef rump roast (or any other beef roast)
  • 8 oz Mango sauce
    To Prepare Mango Sauce: Makes 8 oz
    Ingredients needed:
    4 The Coffee Shoppe Tea Mango Passionfruit tea bags
  • 1 cup corn syrup
  • 1/3 cup brown sugar
  • 1/2 cup water
    To Prepare:
    Place the 4 Mango tea bags in a tea cup and pour in 1/2 cup of boiling water in. Let steep for 4 minutes. Remove tea bags and add liquid to sauce pan. In a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1 minute. Bring the sauce to a boil. Let cool Combine Mango sauce and beef chunk roast in your crock pot. Cook all day on low to 8-10 hours.


    Tropical Mango Fruit Salad
    Ingredients needed:

    4 cups whip cream
  • 10 The Coffee Shoppe Tea Mango/ Passionfruit tea bag contents
  • 1 1/2 cups mango cubes
  • 1 1/2 cups pineapple cubes
  • 1 1/2 cups strawberries, cut in 1/4
  • 1 1/2 cups grapes
  • 1 apple, cored and cubed
  • 1 orange, peeled, sectioned and sliced or
  • 1 / 11 oz can drained mandarin oranges.
  • 1 Banana, peeled and sliced
  • 3/4 cup shredded coconut
    To Prepare:
    In a medium size bowl, mix whip cream with the contents of 10 mango tea bags. Let sit at least 20 minutes at room temperature. In a large bowl add all fruits and mix in mango whip cream dressing.


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