Cheese Fondue

Prep Time: 5 min Cook Time: 10 min

Ingredients

•1 3/4 cups dry white wine (I used wine vinegar)

•1 tablespoon lemon juice

•3/4 pound Gruyere, shredded

•3/4 pound Emmentaler, shredded

•1 1/2 tablespoons cornstarch

•1/3 cup apple brandy
•Freshly grated nutmeg, to taste

•A pinch or 2 cayenne pepper, to taste

Directions

Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.

Recipe courtesy Rachael Ray

Mexican Lasagna

3 T. evoo (extra virgin olive oil), divided
1 1/2 lbs. ground chicken breast (available in the packaged meat case)
1/2 red onion, chopped
2 T. chili powder
2 t. ground cumin
2 t. hot sauce
salt and ground black pepper
1 15 oz. can stewed tomatoes or fire roasted chopped tomatoes
1 c. medium hot taco sauce
1 15 oz. can black beans, drained
1 c. frozen corn kernels
5 8-inch spinach flour tortillas (available in the dairy section)
2 1/2 c. shredded cheddar or pepper jack
2 scallions, finely chopped

Preheat oven to 425.

Preheat a large skillet over medium high heat. Add 2 T. evoo, about two turns around the pan. Add chicken and red-onion, season with chili powder, cumin, hot sauce, salt and ground black pepper. Brown the meat thoroughly, about 5 minutes, breaking it up with a wooden spoon as it cooks. Add tomatoes, taco sauce, black beans and corn. Heat the mixture through, 2-3 minutes.

Coat a round 9-inch cake pan with remaining evoo, about 1 T. oil. Build lasagna in layers of meat mixture, then tortilla, then cheese, and repeat the meat, tortilla, cheese again until all of the ingredients are used up---finish with cheese on top. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.

Serves 4

Recipe courtesy Rachel Ray

Really, Really Good Cheesecake

1 1/2 c. flour
4 T. sugar
1/2 t. salt
1/2 c. butter
3 T. water

Press into spring form pan and bake at 400 for 10 minutes.

3 (8 oz.) packages cream cheese
1 c. sugar

Cream together. Then add:

1/2 c. flour
2 t. vanilla
2 T. lemon juice
6 eggs (beaten into above mixture one at a time)
2 c. sour cream

Combine well. Pour mixture into crust. Preheat oven to 400. Then reduce heat to 300 and bake for 1 hour. Turn off oven and let cheesecake stand in oven for at least 1 hour. Thoroughly cool and refrigerate for at least 8 hours. Serve with fresh fruit or top with pie filling.

To cut down on calories, a graham cracker crust may be used. This makes a large cheesecake and TOTALLY WORTH THE TIME!

Pomegranate Salad

Salad greens - red leaf, romaine and spinach
1 c. sugared almonds
1 pomegranate
1 c. grated swiss cheese
1 bottle Brianna's (or Kraft) poppy seed dressing

Sugar your almonds by tossing them in a hot frying pan with about 1/4 c. of sugar. Stir constantly until almonds are well coated. Add more sugar if necessary. Careful not to burn - which they will quickly! Set aside on tin foil to cool.

Prepare greens, pomegranate seeds and grated swiss. Toss with dressing and almonds just before serving.

Annie's Bean Salad

2 cans green beans
2 cans wax beans
1 small green & red pepper
2 cans kidney beans
1 can garbanzo beans
1 purple onion

Dressing:

1 c. vinegar
1 1/2 t. salt
1 1/2 c. sugar
pepper
1 c. oil

Drain cans of beans; cut onion and pepper into small strips. Mix dressing and pour over the vegetable mixture. Cover well; let stand in fridge over night.

Mandarin Spinach Salad

Dressing:

1 t. orange peel
1/2 c. orange juice
2 T. Red wine vinegar
1 t. italian seasoning
1/2 c. canola oil
2 T. sugar

Salad:

Mandarin Oranges
Spinach
Red leaf & Iceberg Lettuce
Sugar coated almonds
Swiss Cheese
green onion
celery
bacon
water chestnuts


We had this for dinner tonight and my son and I loved it!

Flank Steak

Olivia

2 lb. Flank Steak
Marinate with these ingredients:

1/2 c. oil
3/4 c. soy sauce
1/4 c. Worcestershire Sauce
1 1/2 t. Dried parsley flakes
1 1/3 c. lemon juice
1 T. course black pepper
1/2 c. wine vinegar
2 T. Dry mustard
2 1/4 t. garlic salt

Combine ingredients in blender and marinate steak all day. Cook on BBQ (I usually like a thin strip of red - medium well) and slice diagonally across grain of meat. (Use electric knife)

White Chili

Olivia

1 large white onion
1 T. cooking oil
2 cloves garlic, minced
2 cans green Chile's
2 t. Cumin
1 t. Oregano
1/4 t. Cayenne pepper
1/4 t. Ground Cloves
2 cans chicken broth
4 c. cooked, cubed chicken
3 cans great northern beans
2 c. shredded Monterrey Jack

Saute onion in oil till tender; stir in spices. Add broth, chicken and beans. Simmer, uncovered, for 15 to 20 minutes. Take off heat and add cheese.

Chili Cooks Burger

(Or Awesome Homemade Sloppy Joe)

1 c. finely chopped celery
1 c. finely chopped red bell pepper
1 c. finely chopped onion
1 to 2 T. Vegetable Oil
1 1/2 lb. Ground Beef
1 t. vinegar
1/2 t. salt
1/8 t. black pepper
1/4 c. packed light brown sugar
1 1/2 t. dry mustard
1 1/2 T. chili powder
1 1/4 c. tomato ketchup
1 c. beef broth

In large skillet, cook and stir chopped vegetables until tender, about 10 minutes. Add beef; cook and stir, breaking up and browning meat, about 15 minutes. Drain off excess fat, if needed. Add brown sugar, mustard, chili powder, ketchup, beef broth, and vinegar. Stir to combine all ingredients. Simmer for 30 minutes. Season with salt and pepper. Serve with good thick hamburger buns! (Great for big groups...I usually double and this will feed about 40!)

Olivia

Mom's Potato Cheese Soup

Here is my mother's recipe for Potato Cheese Soup and it's my kids absolute favorite soup, especially when served in bread bowls:


Potato Cheese Soup (which I always double)

4 tbsp sweet butter

2 C finely chopped yellow onions

2 C peeled & chopped carrots

6 parsley sprigs

5 C chicken stock

2 large potatoes (3-4 C peeled & cubed)

1/4 C chopped fresh dill (but I always use a couple tbsp of dried)

salt & freshly ground pepper

2-3 cups grated Cheddar



1. Melt butter in a soup pot. Add onions & carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 min.

2. Add parsley, stock & potatoes, bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 min.

3. Add dill, remove soup from the heat and let it stand covered for 5 minutes.

4. Pour soup thru a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. (My food processor broke so I do this in my blender in batched with no problems). Add 1 cup of the cooking stock & process until smooth.

5. Return pureed soup to the pot and add remaining cooking liquid.

6. Set over low heat, add salt & pepper to taste and gradually stir in grated cheese. When all the cheese is incorporated and soup is hot (not boiling), serve immediately.

Carol

Fresh Peach Pie

Graham Cracker crust:

40 Graham Crackers (10 whole crackers)
½ c. butter

Crush graham crackers in food processor and add melted butter until well combined. Press into 9” pie tin. Bake at 375 ° for 10 minutes.

Peach pie filling:

2 C. fresh peaches, peeled and sliced
1 sm. package lemon jello
1 c. hot water
1 T. lemon juice
1 t. salt

Combine and pour into cooled pie crust. Chill at least four hours. Top each slice with homemade whip cream.

Honey-baked chicken

½ c. butter

½ c. honey

¼ c. prepared mustard

1 t. curry powder

8 boneless, skinned chicken breasts

Salt & pepper



Preheat oven to 350 °. Melt butter in a small bowl in the microwave then add honey, mustard, and curry. Place chicken on a rimmed cookie sheet. Spoon honey-mustard sauce on top. Place chicken in oven and bake 25 minutes or until done. Serve with mashed potatoes and spinach.

Dollie’s Chicken

2 T. butter

4 cloves garlic

8 boneless, skinned chicken breasts


Stir fried vegetables:

1 onion

3 carrots

1 zucchini

10 cherry tomatoes

1 c. bean sprouts

1 T. vegetable oil


Potato Side dish:

4 baking potatoes

1-2 T. butter

¼ c. grated fresh parmesan cheese

salt & pepper



1. For potatoes, heat oven to 350 °. Wash potatoes and, leaving skins on, slice in ¼ inch slices. Place butter on a rimmed cookie sheet (you may need two cookie sheets if potatoes are large) and put into oven briefly until butter melts. Spread melted butter over the surface of the cookie sheet.

2. Fill cookie sheet with flat potato slices. Salt and pepper to taste, then sprinkle with Parmesan cheese. Place in oven and bake 45 minutes or until golden brown and crispy.

3. For chicken, place 2 T. butter in a small glass dish and add pressed garlic. Microwave on high 1 minute or until butter melts. Place chicken in a large shallow baking dish. Drizzle with butter/garlic mixture. Bake 20 minutes or until no longer pink.

4. Prepare vegetables:

• Peel and quarter onion, then slice thinly.

• Peel carrots and slice thinly on the diagonal.

• Trim zucchini; cut in 1/4 – inch slices.

• Cut cherry tomatoes in half.

Allow a total of 10 minutes for stir fry. Add oil to wok over medium-high heat. Add onion and stir fry 3 minutes. Add carrot, cook 3 minutes. Add zucchini and stir fry 2 minutes. Remove vegetables from heat until chicken and potatoes are done, then carefully toss in cherry tomatoes and sprouts and warm briefly until heated through.

5. Place 1 or 2 chicken breasts on a plate and spoon vegetable mix on top. Accompany with potato slices and serve immediately.

Indonesian Bami

1 lb. flank steak

3 green onions

1 large leek

3 stalks celery

12 oz. dry spaghetti

3 T. oil

2 cloves garlic

¼ t. crushed red pepper

¼ c. soy sauce



Fill a large pot with water and begin to heat for pasta.



Prepare ingredients:

• Slice flank steak thinly across the grain, then cut in 1-inch pieces.

• Trim and slice green onions and leek, including tops.

• Shred cabbage.

• Slice celery in thin, diagonal pieces.



Break spaghetti in half and cook in boiling water until done. Drain and set aside.



Place 1 T. oil in a wide frying pan or wok, over medium-high heat. Press garlic cloves and add, along with red pepper. Add flank steak and stir fry for 2 minutes. Steak should still be pink. Remove meat and juice from pan.



Add 1 T. oil to frying pan and add green onions, leeks, cabbage, and celery. Stir fry 2 to 3 minutes or until tender crisp. Add drained spaghetti, remaining 1 T. oil and soy sauce, then stir-fry 1 minute.



Drain juice from meat and return to pan. Toss all together gently and serve immediately.



Fruit salad goes really well as a side dish. Just slice 1 banana, 2 oranges and add grapes.

Parmesan Chicken

6 T. butter

2/3 c. grated Parmesan cheese (fresh)

1 t. salt

¼ t. garlic powder

1 c. dry bread crumbs

8 boneless, skinned chicken breasts

1 lemon

Preheat oven to 350 °. Mix bread crumbs, grated Parmesan cheese, salt and garlic powder in a pie pan. Melt butter in a glass bowl in the microwave. Dip each breast in butter, and roll in crumb mixture. Place on a rimmed cookie sheet. Squeeze juice of half a lemon over the chicken breasts. Place chicken in oven and bake 20 to 25 minutes or until done. Serve with new potatoes, green salad and steamed broccoli.



New potato side dish:



6-8 red skinned potatoes

butter, to taste

light sour cream

salt and fresh cracked black pepper



Scrub new potatoes and add to saucepan of boiling water. Cover, lower heat and cook for approximately 30 minutes or until done. Cut into thick slices, butter lightly, and top with a dollop of light sour cream and freshly ground black pepper.



Note: Put day old bread, bread crusts, and heels, even crackers in the blender to make bread crumbs to be used later in recipes. Small amounts can be stored in the freezer.

Country Spareribs

6 large country-style pork spareribs

½ c. each sherry and water

½ onion

¼ lemon

1 t. salt

¼ t. pepper

1 t. chili powder

1 t. celery seed

¼ c. worchestshire sauce

1 c. ketchup

½ c. brown sugar

2 c. water





For spareribs, prepare ingredients:

• Peel and chop onion finely.

• Slice lemon, including peel.



Brown spareribs in a large, flat frying pan over medium-high heat. Add sherry and water to pan. Cover and lower heat to simmer, then cook spareribs for 2 hours.



Combine onion, lemon, salt, pepper, chili powder, celery seed, worchestshire sauce, ketchup, brown sugar, and water in a saucepan. Bring to a low boil, then lower heat and simmer for 1 ½ to 2 hours at 300 °.



Great if served with spinach, as well as cornbread with honey butter.



Note: Cooking time for the spareribs totals 4 hours, but the first 2 hours can be done the morning of serving.

Santa Fe Stew

½ lbs. turkey meat (or hamburger)
1 lg. yellow onion
2 packages ranch dressing mix
2 packages taco seasoning mix
2 (16 oz.) cans, un-drained of each of the following:

* black beans
* kidney beans
* pinto beans
* white corn
* Rotel diced tomatoes with green chiles

2 c. water

Brown turkey meat with onion. Transfer to large pot or crock pot. Add all other ingredients and mix well. Cook on medium heat for 2 hours or on low heat for 3 hours. Serve with tortilla chips, sour cream, and grated cheddar cheese.

Sour Cream Sugar Cookies

Sharon

3 C. all-purpose flour
1 t. baking powder
½ t. baking soda
½ t. salt
½ c. butter
1 c. sugar
1 egg
1 t. vanilla extract
½ c. sour cream

In a large bowl, combine flour, baking powder, soda and salt. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla extract; beat until blended. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Wrap dough in plastic wrap; refrigerate 4 hours or over night (can chill less if in a hurry). Roll to ¼ inch thickness on floured board and with floured cookie cutters, cut into desired shapes. Bake at 350 ° for 8 – 12 minutes. Take them out before they are golden at the edges but done in the middle.

Butter Frosting:

1/3 c. butter or margarine
4 ½ c. sifted powdered sugar
¼ c. milk
1 ½ t. vanilla
milk

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ¼ c. milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired.

Salsa Chicken

2 T. oil
5 chicken breasts
2 c. Ortega salsa
4 oz. cheddar cheese, grated
1 c. sour cream
2 c. rice

Heat oil in frying pan and cook chicken, over med-high heat, until lightly browned on each side. Pour salsa over chicken and cover, reduce heat to low and cook for 10 minutes. Sprinkle cheese over chicken and cover again until cheese is melted, about 3 minutes. Serve chicken over rice and top with sour cream.

Chocolate Mousse Cake

I like to serve everything I make with a smile, but you will really be grinning when you serve this cake. :)


9 eggs, separated

2/3 c. sugar

4 c. heavy cream

3 (4 oz.) packages German Chocolate

3 (1 oz.) squares unsweetened chocolate

2 T. water

1 ½ t. vanilla

2 packages ladyfingers



Cream egg yolks and sugar together in a big bowl using an electric mixer. In a separate bowl, beat egg whites until stiff and set aside. In a third bowl, whip all the heavy cream until soft peaks form and set aside.



Melt both chocolates together in the top of a double boiler over hot water and remove from heat. Stir in water and vanilla. Mixture will thicken.



Pour egg yolk and sugar mixture into the melted chocolate and mix until well blended, then fold in beaten egg whites. Add just less than half the whipped cream, reserving the rest.



Grease a 10 – inch spring form pan. Line the bottom and sides of the pan with ladyfingers, rounded side out. Tear the ladyfingers to fit the bottom of the pan – you may have some leftover. Pour half of the chocolate mixture into the pan and top with half the remaining plain whipped cream. Pour the remainder of the chocolate mixture over the first whipped cream layer and top with the rest of the whipped cream. Chill for several hours, preferably overnight.