TIM HORTONS

Tim Hortons Dark Roast Coffee Rubbed Ribeye with Chipotle

Servings: 1 

4 fluid ounces Tim Hortons Dark Roast Coffee, ground 

8 fluid ounces dark brown sugar 6 fluid ounces kosher salt 

1/2 tablespoon cumin 

1 tablespoon garlic powder 

2 fluid ounces ground black pepper 1/2 tablespoon cayenne 

1/2 tablespoon cinnamon 

1 each Ribeye, 14oz 

1 each chipotle chile canned in adobo, minced fine 

1 ounce butter, softened 

salt and pepper 

Dry Beef seasoned with salt and pepper and Apply Tim Hortons Dark Roast Coffee Rub.  


To make Chipotle Butter 

Combine Chipotle, butter salt and pepper. 


Per Serving (excluding unknown items): 1154 Calories; 25g Fat (18.5% calories from fat); 6g Protein; 243g Carbohydrate; 11g Dietary Fiber; 63mg Cholesterol; 68110mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fat; 14 1/2 Other Carbohydrates.

Tim Hortons Butterscotch Latte 

Servings: 1 Steam milk and Butterscotch together. Pour into 

a tall glass and add Tim Hortons brewed coffee 

Yield: 1 each Per Serving (excluding unknown 

4 fluid ounces Tim Hortons Original Blend Coffee, brewed 

6 fluid ounces milk 

1 fluid ounce butterscotch syrup

Top with whipped cream and drizzle with more butterscotch syrup 

items): 112 Calories; 6g Fat (48.6% calories from fat); 6g Protein; 9g Carbohydrate; 0g Dietary Fiber; 25mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1 Fat. 

Tim Hortons Dark Roast Coffee Martini 

Servings: 1 Fill a shaker with ice cubes. Add all ingredients. 

Shake and strain into a chocolate rimmed 

Yield: 1 each Per Serving (excluding unknown 

1 1/2 fluid ounces vodka 

1 fluid ounce Kahlua 

2 fluid ounces Tim Hortons Dark Roast Coffee, brewed 

1 teaspoon chocolate syrup

martini glass 

items): 227 Calories; trace Fat (1.6% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Other Carbohydrates. 

 

RAVIOLI

Homemade Basil Pesto Cheese Ravioli

Homemade Basil Pesto with Buitoni Four Cheese Ravioli 
Ingredients: 
16 fluid ounces basil leaf 
3 cloves garlic 
3 fluid ounces pecans 
1/2 tablespoon salt 
4 fluid ounces parmesan cheese 1 fluid ounce lemon juice 
12 fluid ounces EVOO 
1 20 oz Buitoni Four Cheese Ravioli 1 gallon water 
1 fluid ounce salt 
1 tablespoon parmesan cheese 1 sprig basil 
Servings: 4 To make Pesto Combine everything except EVOO in a blender 
Blend and Steam in the oil slowly until smooth set aside at room temp. 
In a pot boil water with salt and add Buitoni Four Cheese Ravioli and simmer for 5mins 
Strain and toss in a mixing bowl with Sauce 
Place in serving dish top with paresan cheese and basil 
Per Serving (excluding unknown items): 129 Calories; 10g Fat (68.5% calories from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 4236mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.

 

MEATLESS PASTA BOLOGNESE

Ingredients:

14 ounces Beyond Meat Plant-Based Sausage Links, chopped 

1/2 fluid ounce Garlic Chopped
1 fluid ounce Onion, diced small
1 teaspoon fennel seed, crushed 1/4 teaspoon 

Heat a large pot over high heat sear the Sausage to brown, stirring regularly to break up the pieces. Add the onions and garlic and saute until the onions are tender.  Add the marinara sauce, fennel, red pepper and the oregano and bring to a simmer. Add the cream and simmer for 30 minutes. Serve Over pasta with Parmesan Cheese. 

Per Serving (excluding unknown

items): 763 Calories; 49g Fat (57.1% calories from fat); 14g Protein; 70g Carbohydrate; 15g Dietary Fiber; 122mg Cholesterol; 3127mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.

 

MEXICAN HOT CHOCOLATE

Servings: 6
2 cups milk 

3 cups heavy cream 

12 ounces semisweet chocolate, chopped 

1/2 each vanilla bean 

4 each cinnamon stick 1 teaspoon almond extract 


Combine milk, cream, cinnamon sticks almond extract and vanilla in a 1 quart stainless steel pot and bring  mixture to a boil. 

Have prepared chocolate in a mixing bowl. Allow the Milk mixture to step off heat for 5 minutes. 

Pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth. 

Pour the warm mixture through a strainer 

To reheat, place chocolate mixture in a stainless steel pot on low heat and stir mixture until warm. (do not let sit, or it will burn) 

Serve and place in 4 oz. espresso cup with a dollop of slightly sweetened 


Per Serving (excluding unknown items): 755 Calories; 64g Fat (71.2% calories from fat); 8g Protein; 50g Carbohydrate; 5g Dietary Fiber; 174mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 12 1/2 Fat; 2 1/2 Other Carbohydrates