Swiss Cheese Fondue

New Year's Eve is going to be fondue night at our house from now on:



1 clove garlic
1 cup apple juice
1 lb Swiss cheese, grated
2 tsp corn starch
1 tsp Worcestershire sauce
1 tsp dry mustard
dash nutmeg


Rub sides and bottom of medium saucepan with garlic. Add apple juice. Heat over medium to medium high heat until bubbles begin to rise. Don't boil it. Reduce heat to low. Toss cheese with cornstarch. Add cheese mixture to hot apple juice one handful at a time ove low heat until cheese is melted. Stir constantly with a spoon. After the cheese is melted, add other seasonings. Transfer to fondue pot. Enjoy

You can dip breads and cooked meats in this.

Classic Chocolate Fondue

1 cup whipping cream
2 2/3 cup chocolate chips ( the good stuff!)
2 tsp vanilla



In a saucepan, slowly heat whipping cream until bubbles form around the edge. Remove pan from heat; whisk in chocolate chips until mixture is smooth. Stir in vanilla. Transfer to fondue pot and keep warm over low heat.



We have bananas, apples, marshmallows and cinnamon bears.

Easy Mint Frosting

I made chocolate brownies and wanted mint frosting.

1/2 stick butter
1 cup mint chips
2 TBS corn syrup

Melt all ingredients in small pot. Let boil for one minute. Spread over brownies.


YUM!!!

Cinnabon Rolls

1/2 cup warm water

2 TBS dry yeast

2 TBS sugar

1 small package instant vanilla pudding

1/2 cup butter, melted

2 eggs, beaten

1 tsp salt

6-8 cups flour

Combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix pudding mix according to package instructions. Add 1/2 cup butter, eggs and salt. Mix well, then add yeast mixture. Blend. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise until doubled. Punch down and let rise again. Roll onto lightly floured surface and roll to 34" by 21".

1 cup butter, softened

2 cups brown sugar

4 tsp cinnamon

Spread butter on dough and sprinkle brown sugar and cinnamon on top. Roll up very tightly and cut a notch every 2 inches. Cut with thread or floss. Place on a greased pan 2" apart. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Take them out when they start to brown. Frost warm rolls with cream cheese frosting or butter cream frosting.

Vanilla Sour Cream Pound Cake

3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Snickerdoodles

1/2 Cup Butter
1 cup Sugar
1/4 tsp baking soda
1/4 tsp cream of tarter
1 egg
1/2 tsp vanilla
1 1/2 Cups flour
2 Tbl sugar
1 tsp Cinnamon.

Heat oven to 375, mix together butter, sugar, baking soda, cream of tarter, egg, vanilla and flour. Mix well.

Roll dough into a ball, dip into the sugar and cinnamon mixture. Bake for 10 minutes.

Peanut Butter Truffle Brownies

Make brownies the way they are called for on the box. Let cool completely.

For the peanut butter center take:
1/2 cup softened butter
1/2 cup peanut butter
2 cups confectioner's sugar
2 tsp milk

Spread over cooled brownies.

In a small bowl melt in the microwave for about 45 seconds:

1/4 cup butter
1 cup chocolate chips

Stir until smooth and then let stand for 10 minutes. Then spread over brownies. Refrigerate for 30 minutes and serve.

Hot Fudge Molten Cake

In a mug or bowl:

1/2 cup Betty Crocker Double Chocolate cake mix
Add 1/3 cup water, stir until blended.
Add 3 tsp hot fudge sauce (Mrs. Richardson's)

Microwave for 95 seconds. Put scoop of vanilla ice cream on top and add Hershey's syrup or Magic Shell.

Tasty. Tasty. Tasty. Oh, so easy!!

Lemon Dijon Chicken

2 skinless, boneless chicken breasts, cut into pieces
lemon juice
4 tbs Dijon mustard
black pepper
Creole style seasoning

Place chicken in skillet over medium heat. Pour in lemon juice, stir in Dijon, pepper and Creole seasoning. Cook, turning chicken occasionally, until done. (takes about 15 minutes)

Chicken With Penne

2 chicken breasts cut into strips
olive oil
garlic
pepper
onion or onion powder
3/4 cup chicken broth
1 pkg penne pasta
broccoli, asparagus or vegetable of choice
Parmesan cheese

Cook pasta according to package directions and drain. Drizzle olive oil in saucepan. Add chicken, garlic, pepper and onion. Cook over medium heat until chicken is browned. Remove chicken and add broth to the saucepan. Add more garlic if desired. Add vegetable and cover. Steam for 5 minutes. Add back chicken and pasta. Let sit for 5 minutes and then sprinkle with Parmesan cheese.

Slow Cooker Beef Stroganoff

1 pound stew meat
1 can cream of mushroom soup
2 tbs Worcestershire sauce
1 can beef broth
1 medium onion, chopped (I used onion powder)
1 (4 oz) cream cheese

Put everything except cream cheese in the slow cooker. Set on low for 4-5 hours. Add cream cheese right before serving.

Serve over egg noodles or rice.

Lemonade Party Cake

1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Make 2 cups homemade whipped topping and frost cake.

Pasta Salad

Pasta Salad (Pat Heflebower)

6 oz bowtie pasta, cooked, drained
6 oz spiral pasta, cooked, drained
10 oz can pineapple tidbits, drained well
1 small can water chestnuts, sliced, rinsed and drained
1 C. chopped celery
2 green onions, chopped
1 package craisins
1 C. cashews
2 whole chicken breasts, boiled and shredded
1 C. grapes (seedless), cut in half
1/2 mayonnaise
8 oz. cole slaw dressing (ex. Marzetti or Kraft)

Put all ingredients in large bowl, except for last two ingredients. Toss together. Mix mayo and dressing together and toss with other ingredients in bowl. Mix until moistened. Refrigerate.

Chicken Noodle Soup

2 chicken breasts
4 cups water
4 cups chicken broth (I used the Kitchen Essentials Chicken Broth)
1 tsp seasoned salt
1/4 tsp pepper (I used a little bit more)
small onion, chopped
2-3 carrots, chopped
2 stalks celery, chopped
1/4 cup parsley
1 tsp dried marjoram
1 bay leaf
1-2 pkgs egg noodles

Place all ingredients except noodles in the crock pot. Cover and cook on low 5-6 hours. Remove chicken and bay leaf from pot. Shred chicken and return to broth. Add the noodles. Cook another hour on low (1/2 hour on high).

Smith Family Taco Salad

1 can kidney beans, drained
1 pound beef or turkey browned with taco seasoning (per pkg instructions)
Lettuce
Tomato
Sliced avocado
Shredded cheese
Taco sauce
Tortilla chips
Ranch dressing

Brown meat. That is the only thing you have to cook. On plate, put lettuce, add beef, kidney beans and top with your favorite taco toppings. Top with ranch dressing.

White Chili

1 pound chicken, diced
3 cans white beans, drained
1 can chicken broth
1 small can diced chilies
garlic
onion powder
pepper
1 small tub sour cream

Add chicken, beans, broth, chilies, garlic onion powder and pepper to crock pot. Cook for 4 hours on high or 6 hours low. Add sour cream right before serving. We added shredded cheese and tortilla chips.

Chocolate Icing

This is seriously the best stuff on Earth. I don't care what Snapple says:

3 TBS butter
1 cup semi-sweet chocolate chips
2 TBS light corn syrup

In a small saucepan combine all ingredients. Stir constantly until smooth. Let boil for 1 minute. Spread over cake, cupcakes or brownies.