We’ve just implemented a new company-wide cardboard and paper recycling program for our office and production facility!  All “gently-used” cardboard boxes are being up-cycled and used to ship orders to our customers.  Any cardboard that has been more than gently-used will be recycled.  In addition to cardboard, we will also be recycling office and magazine paper.  Our goal is to reduce our trash-dumpster pick up schedule to once per month!

Besides saving trees that are used to make the cardboard and paper – our recycling program is also helping local animals in need!  All items that are recycled at Fireside are “donated” in the name of CARES – a local non-profit organization helping families care for their pets when they can no longer afford to do.  For every ton of cardboard and paper that we recycle, a donation will be made to CARES!

Post your pictures and ideas of ways to up-cycle our Fireside Coffee containers!  A festive Christmas ornament?  Spare coin holder?

• 1 stick butter or margarine
• 2 cups finely crushed chocolate-creme filled sandwich cookie crumbs
• 2 Tbsp Chocolate Mint Fireside Instant Coffee
• 1 8 oz package cream cheese, softened
• 1 14oz can sweetened condensed milk
• 2 eggs
• 1 Tbsp peppermint flavoring
• 1 package of chocolate mint candies, chopped
• 1 cup semisweet chocolate chips
• 1 teaspoon Chocolate Mint Fireside Coffee

Preheat oven to 325. Mix cookie crumbs and Fireside Coffee thoroughly. In 13×9 inch baking pan, melt margarine in the oven. Sprinkle the cookie crumbs and coffee mix evenly over margarine and pack into the bottom of the pan. Bake for 6 minutes and let cool.In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until fluffy. Add eggs and peppermint flavoring and mix well. Pour over cooled crust. Bake 30 minutes or until set. Cool completely.

Melt chocolate chips in microwave and stir in the teaspoon of Fireside Coffee. Drizzle over top of cheesecake bars. Sprinkle the chopped mint candy on top. Cut into bars. Store covered in refrigerator.

I am a big fan of your coffee’s after trying them at Bells Run in Bellwood, PA. I love cappuccinos, but I can’t afford to buy one every day. Now I get to have one every day! I told the owner of Bells Run, Deb, a cute story about my great nephew, Bryson (2 years old) and she said I should write to you and tell you. I have a BIG insulated mug (holds about 24 ounces) which is what I make my iced cappuccino in. One evening my sister brought her Bryson (her grandson) down to visit and my Mom asked if he wanted his sippy cup. He nodded yes so she filled his mug with milk.

I had my mug and I said cheers and tapped his cup. He giggled and then reached for my mug. He put the straw in his mouth and started drinking my Fireside caramel mochaccino. I thought he will hand it back to me with a funny look on his face, but he kept drinking and drinking. He wouldn’t give me the mug back! We would play about 10 minutes and then he would run back to my mug and drink. He was drinking from the straw looking up, his eyes going back and forth slowly with a little grin on his face like this is the best drink I ever had.

We all laughed and laughed every time he looked up as he was drinking. He is a beautiful boy (yes, I’m a proud Aunt, but he truly is a cutie) with these big blue eyes, blond hair and chubby cheeks (he’s a big boy, like his Dad). When he laughs his face turns red because he laughs from way in. The look was priceless. I hope to get a picture of that look because it would sell your entire line. I told Deb please order me extra container of the caramel so Bryson can have his own. Thank you for supporting breast cancer, my Dad died of lung cancer, my Mom survived colon cancer and a brief breast cancer scare. Hopefully one day they will find a cure.

Thank you for reading my story, love your coffee’s!

Sheri Catalano

• Prepared Chocolate Raspberry Fireside Instant Coffee
• White Chocolate Raspberry Ice Cream
• Whipped Cream
• Cocoa Powder

Pour coffee into a large mug leaving a good inch and a half. Scoop one spoonful of the ice cream into the mug and swirl whipped cream on the top. Sprinkle a pinch of cocoa powder over the cream. Place your mug on a saucer and serve with biscotti and chocolate dipped spoon on the side!

As with many of the other recipes, this may be adapted with other flavors of Fireside Coffee and ice cream – try your favorite combination!