Why We Love and Use the Keurig K250 At Our Cafe

There are a lot of Single Serve Coffee Machines in the market which produces a fresh cup of coffee in just a couple of minutes. There are pod machines, capsule machines, single-serve machines and hybrid machines to choose from.

Although you have many popular single-serve machines from Nespresso and Cuisinart, Keurig is considered the best and for good reason. Keurig K250 is the best single-serve coffee machine which you could buy for your home. Here is a detailed review of why this model is the best in the market.

About Keurig

Keurig promises you coffee machines which are quick and durable and provide you with a delicious cup of coffee. Keurig is reliable and one of the most famous brands for a coffee machine and provides you with numerous coffee makers to choose from.

They have a unique design which makes their coffee makers look quite attractive. Here are some Best of Frespresso’s coffee maker

Keurig K250 Review

One of the best single-serve coffee makers, Keurig K250 provides you with larger brew sizes, multiple brew settings, and multiple coffee flavors.

It uses just a one-touch operation and allows you to control your coffee as you wish. It provides you with convenience and flexibility and is quick to brew a large cup of coffee in just a matter of minutes.

Here are some pros and cons of using this model:


  • It can brew coffee size equivalent to 30 oz. with the help of K-carafe which are nothing but bigger coffee pods.
  • It provides you option to choose a stronger brew setting
  • You have option of over thousands of flavors
  • You can use it to make several drinks like hot chocolate, coffee, tea, etc.
  • You can also use ground coffee to brew a cup of coffee inside it.
  • It also includes a touchscreen and allows you to perform various actions with just one-touch.


  • You can only use K-cups by Keurig to brew your coffee.
  • It has a smaller water reservoir with only 40 oz. capacity.


Keurig K250 is a good option for all those people who like to have a big mug of coffee every now and then and want something easy to operate on a daily basis. Its touchscreen system makes it easy to choose the brew size and settings and start the brew cycle making it even more convenient to make your coffee.

It is quick and the numerous K-cups flavors allow you to try various coffee flavors and since it has recently introduced K-cup 2.0, you can use ground coffee to brew too and choose the strength which you want but beware because ground coffee ends up brewing a very strong coffee. Although it does have a few drawbacks like you cannot use other manufacturer’s coffee pods or that it comes with only 40 oz. The reservoir which can brew 2-3 normal sized cups of coffee, its features make up for all these setbacks quite easily. At just $100, this is quite a deal and one of the single-serve coffee machine with so many features.…

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Cherry Chocolate Kiss Cookies

This coming Monday is President’s Day so in honor of dear old George, I am posting a great recipe for Cherry Chocolate Cookies handed to me by my friend Brigitte. Yum.

They are easy to make, delicious to eat, and everyone needs a reason to indulge in something sweet. Well, not everyone, because I often eat without any rhyme or reason, just because foods are tasty and satisfying! Who really needs a reason?

There are ways to make this recipe a little healthier and weight conscious appropriate: replace 1/4 or 1/2 of the butter with cherry applesauce, but beware that the texture might not be so delightful.

Applesauce is a better replacement for oil. Also, skip out on the drizzling of the icing. You could also eliminate the kiss, but in doing so you are breaking my heart. 🙂

Cherry Chocolate Kiss Cookies

1 c. confectioners’ sugar
1 c. softened butter
2 tsp. maraschino cherry liquid
1/2 tsp. almond extract
3-4 drops red food coloring
1/2 c. maraschino cherries, drained and chopped
48 milk chocolate kisses (use dark to make it more heart healthy)
1/2 tsp. salt
2 1/2 cups unbleached flour

Icing: Mix 1 cup powdered sugar, 2-3 Tsp. water, and 1 1/2 tsp. almond extract.

1. Unwrap kisses (duh) and preheat oven to 350*.
2. Combine sugar, butter, cherry liquid, almond extract, and food coloring, blending well.
3. Add flour and salt and mix well.
4. Fold in cherries.
5. Shape dough into 1 inch balls around kiss and place on ungreased cookie sheet.
6. Bake for 8-10 minutes, remove, cool, and drizzle with icing.
7. Makes 4 dozen cookies.

Here’s an option: When finished cooking, remove, and immediately press a kiss into each cookie instead of baking it on the inside.…

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Meatloaf-an Oldtime Favorite

Meatloaf is often the butt of many jokes, but in reality, it is a very tasty dinner if prepared correctly. I have been using this recipe for years and it has never failed me.

The best thing about meatloaf: there is no problem getting rid of the leftovers. They make perfect sandwiches, especially when topped with a hot pepper relish.

The leftovers can also be chopped up and added to your favorite tomato sauce and served over pasta, tortellini, or any pasta concoction desired. Best of all, it is easy to make and is perfect when accompanied with au gratin potatoes and a favorite vegetable.

I love it served with a baked yam or sweet potato. What is not to love about this comfort food? Substitute the beef for ground turkey. Still delicious!! For something a little extra special, make the meat mixture, put it out in a rectangle, sprinkle with chopped spinach that has been squeezed out, and roll it up.

Put in the dish and top with a tomato sauce, and bake the same as below! Try topping it with a couple of slices of bacon. Very tasty. Very nice. Mmmm.


1 pound 85% lean chopped beef
1/2 cup Italian breadcrumbs
1 egg
1/4 cup milk
salt and pepper to taste
parsley flakes
1/4 cup chopped onion
1 clove minced garlic
3 tbsp. of tomato sauce
1 tbsp. Montreal steak seasoning

1. Mix all ingredients. Shape into a ball and place in a glass casserole dish.
2.Bake, uncovered,  in a 350* oven for about 1 1/4 hours.…

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Back With Blueberry Muffins

Okay, so I have been not posting lately and I apologize for that but I have been one busy person. I have had a lot of changes in my life (not the usual woman changes thank God for that) but nonetheless, my time has been consumed by some good and some bad times.

I decided that my to-do list, sometimes referred to as a bucket list, was growing and needed to be addressed in the here and now and not the later. Why wait? So, I took the first thing on the list, learning to play the piano the proper, classical way, got my butt in gear, signed up for lessons, bought a piano, and have been busy ever since with that.

I also took care of my ailing soon to be 15 Bichon and had to euthanize her. That was the saddest day in my life. Having a pet can consume even the coldest of hearts. God, I miss that little girl! But, being the softhearted soul that I am and having never lived without a dog, I decided to give a needy dog a new home, so I rescued a beautiful black lab.

Lucy arrived yesterday at Logan airport, she is here now, and is settling in quite nicely (obviously as she took my place on the couch), so now it’s back to writing and cooking since I lost my comfy seat. Back to the normal part of life. Back to blueberry muffins and all the good stuff.

BTW, I must also mention that a very good friend of mine that retired from teaching and is enjoying life to the fullest, approached me and informed me that I needed to post more recipes as she had already tried all of the mines. So, Carol, this one’s for you!!

Perfect for summer, fall, anytime, and is healthy. I began adding resistant starches to my recipes as a way to increase the fiber content of baked goods.  Turns out that resistant starch resists digestion (duh, should’ve seen this coming) and settles right into the large intestine where it acts like fiber and improves digestion.

This is not new nor is it a quacky diet phase. It did improve my recipe, my old faithful chocolate cake recipe, as it gave it a different texture. Adding resistant starch to a recipe does not change the flavor. I purchased mine at King Arthur Flour. I read about resistant starches in the CarbLovers Diet Book. Interesting read, some great recipes, and I believe it is a natural, non-diet way to eat and live.

All diets work if you stick with them, keeping off the weight is another matter, and CarbLovers does keep one satisfied and happy and is balanced, touching all food groups. Anyways, (not anywho), I made these muffins, they were very flavorful, packed with blueberries, and are a great anytime snack. I’d love to hear comments about these muffins. If you don’t have resistant starch (Hi-Maize Natural Fiber) then substitute flour. That means this recipe would have 2 1/4 cups flour without the added starch.

Also, the batter is thick and if you are using frozen berries do not thaw them!! Mush if you do.  Using frozen berries ups the baking time a couple minutes. You can also sprinkle some large crystal sugar mixed with a smidgen of cinnamon on the top of the muffins before baking. Enjoy!!

No Guilt Blueberry Muffins

1 3/4 cups flour
1/2 cup Hi-maize resistant starch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 stick butter
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 cup vanilla or lemon yogurt
1 1/2 cups blueberries


1) Preheat the oven to 375°F and get muffin tins ready. This makes 12 muffins.

2) Mix the flour, resistant starch, baking powder, baking soda, and salt, then set aside.

3) Beat the butter and sugar until light and fluffy.

4) Add in eggs and mix thoroughly.

5) Mix in the extracts and yogurt.

6) Stir in the dry ingredients.

7) Fold in the berries,  fill the muffin tins 3/4  full,  and then bake for about 20 minutes or until they pass the toothpick test.…

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Spinach Lasagna

Italian food always seems to be a favorite of most people, especially in the winter months where comfort food is a plus. I know it is summer, but, I for one, need comfort all through the year. I know I wouldn’t be making this on a stifling hot steamy day, but there are plenty of cool days here in the northeast and BTW, isn’t that what they make air conditioning for?

Lasagna is very easy to make and it is the sauce that makes or breaks the recipe. You can have all the freshest ingredients, like freshly grated parmesan cheese or fresh picked herbs and spinach, but if the sauce is less than perfect, so follows the lasagna.

There are some wonderful, commercial sauces out there that are perfect for those that don’t want to start from scratch. Since it is summer and it is getting to tomato picking time, I love to make my own sauce with freshly picked, vine-ripened tomatoes, fresh parsley, oregano, basil, and garlic.

I use a variety of tomatoes and no matter what type the end result is always very pleasing! I add hot Italian sausage and homemade meatballs to the sauce for even more added flavor. Add a loaf of crusty bread and the perfect meal will be yours for the eating!


Spinach Lasagna

Ingredients Needed:

  • homemade tomato sauce (or jar of your favorite brand)
  • 1 box of lasagna noodles
  • 2 cups cooked, chopped spinach
  • 2 eggs
  • 2 cups ricotta cheese
  • 1/2 cup parmesan cheese
  • 2 cups shredded mozzarella cheese


1. Boil the lasagna noodles according to the package directions.
2. Mix the ricotta cheese, eggs, spinach, and parmesan cheese in a large bowl.
3. Place a layer of sauce in the bottom of a 13X9 glass baking dish.
4. Place noodles on top (3 laying the long way and then 4-5 on top of those laying the short way). Place a couple ladles of sauce on the noodles. Spread half the ricotta mix over the sauce. Sprinkle 1 cup of the mozzarella cheese over this.
5. Repeat the layering of the noodles, sauce, and cheeses. Top this with the final layer of noodles, ending up with 3 nice long beautiful noodles on the top. Cover with a layer of sauce.
6. Bake in a 325* oven (if using a glass dish) and bake for 45-60 minutes or until bubbly.

Homemade Tomato Sauce (Fat-Free)

Ingredients Needed:

  • 10-12 large tomatoes
  • fresh herbs-garlic, basil, parsley, oregano
  • onion
  • green pepper
  • sea salt and freshly ground pepper


1. Blanche the tomatoes in boiling water: wash and remove the stems, drop in boiling water for 1 minute or so, remove and place in cold water. Remove the skins.
2. Chop the tomatoes and drain in a colander which is over a large bowl to catch the tomato juice.
3. Place the tomatoes in a large pot. Add chopped garlic, onions, peppers, and fresh herbs of your choice. Toss in a little salt and pepper to taste.
4. Bring to a boil, lower to a simmer, cover and let cook. The longer the time of cooking the more flavourful the sauce will be. Using a cover keeps in the flavor of the tomatoes but will result in a more watery sauce.
5. Remove the cover to thicken the sauce or add a can of tomato paste. If the sauce gets too thick add some of the remaining tomato juice.…

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