We had fondue on New Years Eve. It was fantastic. To be perfectly honest, I'm not big on cheese fondue, but this is what we made and I loved it. Better yet, it's cheap, as far as cheese fondue goes. The original recipe can be found here. What you're finding here includes my changes.
INGREDIENTS
* 3/4 cup white wine (Riesling works well!)
* 2 cups shredded Cheddar cheese
* 1 cup shredded Swiss cheese
* 1 tablespoon cornstarch
* 1/8 teaspoon pepper
DIRECTIONS
In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes, fruit & vegetables.
Thursday, January 24, 2008
Thursday, December 13, 2007
Easy Crockpot Roast/Beef Dip
This is my favorite roast recipe. To make gravy, simply thicken the liquid when you're done. Or else, leave it unthickened and serve meat on a bun and use the sauce for dipping. My boys will eat as much of this in one sitting as I let them.
Crockpot Roast
1 can Beef consomme
1 can French onion soup (I often use one package of dry onion soup mix & add half a cup of water)
1 bottle/can Beer (cheaper, the better!)
A couple of cloves Garlic, minced
Pinch of fresh ground pepper
1 Beef roast, boneless - 3 to 5 lbs (I get whatever cut is cheapest)
Toss everything in the crockpot. Cook on low for 6-8 hours.
Crockpot Roast
1 can Beef consomme
1 can French onion soup (I often use one package of dry onion soup mix & add half a cup of water)
1 bottle/can Beer (cheaper, the better!)
A couple of cloves Garlic, minced
Pinch of fresh ground pepper
1 Beef roast, boneless - 3 to 5 lbs (I get whatever cut is cheapest)
Toss everything in the crockpot. Cook on low for 6-8 hours.
Sunday, December 9, 2007
Clone of a Cinnabon
Shamelessly stolen from All Recipes. I'm a recovering Cinnabon addict (not by choice, but because they closed all their local locations.) I'm looking forward to trying these soon!
Clone of a Cinnabon
INGREDIENTS
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Clone of a Cinnabon
INGREDIENTS
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Monday, December 3, 2007
Strawberry Pancakes
I find that Rachael Ray recipes are often hit or miss, yet I still keep trying them out. I suppose it's because every now and then, I hit on one that's a true gem. Take her Strawberry Pancakes for example. This is a favorite lazy summer brunch or dinner at our house, especially when topped with whipped cream and served with a side of bacon.
Strawberry Pancakes
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted, plus more for serving
2 cups sliced strawberries
Pure maple syrup, for serving
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.
Strawberry Pancakes
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted, plus more for serving
2 cups sliced strawberries
Pure maple syrup, for serving
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.
Texas Caviar
This is a recipe that's versatile. Eat it as a salad, or serve as a dip with tortilla or pita chips. This is a great potluck addition. Tastes even better the next day.
Texas Caviar
2 cans black beans, drained and rinsed
1 can yellow corn, drained and rinsed
1 can white corn, drained and rinsed
2 cans diced tomatoes and green chiles (such as Ro-Tel), drained
1 can blackeyed peas, drained and rinsed (I omit these as I despise them)
2 T. chopped cilantro, dried or fresh
1 small bunch green onions, chopped
1 small jar of salsa - your choice
Salt, garlic powder, chili powder to taste
Toss all ingredients in a large bowl. Chill and serve.
Texas Caviar
2 cans black beans, drained and rinsed
1 can yellow corn, drained and rinsed
1 can white corn, drained and rinsed
2 cans diced tomatoes and green chiles (such as Ro-Tel), drained
1 can blackeyed peas, drained and rinsed (I omit these as I despise them)
2 T. chopped cilantro, dried or fresh
1 small bunch green onions, chopped
1 small jar of salsa - your choice
Salt, garlic powder, chili powder to taste
Toss all ingredients in a large bowl. Chill and serve.
Turkey Chili
I am not a fan of ground turkey, so I was amazed at how much I love this recipe! I got it from All Recipes & with just a few small omissions, even the boys will eat it! It's even better the next day and makes the best topping for nachos - and I am not a fan of chili based nachos.
My omissions: habanero pepper, red pepper flakes, hot pepper sauce.
Turkey Chili
INGREDIENTS
* 2 tablespoons olive oil
* 1 onion, chopped
* 5 cloves garlic, minced
* 2 small green bell peppers, seeded and chopped
* 1 habanero pepper, seeded and chopped
* 2 pounds lean ground turkey
* 2 tablespoons chili powder
* 2 teaspoons red pepper flakes
* 1 tablespoon paprika
* 1 tablespoon ground cumin
* 2 teaspoons dried oregano
* 1 teaspoon ground black pepper
* 1 (1 ounce) envelope instant hot chocolate mix
* 2 teaspoons seasoned salt
* 1 tablespoon Worcestershire sauce
* 1 teaspoon liquid smoke flavoring
* 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
* 1 (8 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans, drained
* 1/2 cup cheap beer
* 1/2 cup canned whole kernel corn
* 1 tablespoon hot pepper sauce
DIRECTIONS
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
My omissions: habanero pepper, red pepper flakes, hot pepper sauce.
Turkey Chili
INGREDIENTS
* 2 tablespoons olive oil
* 1 onion, chopped
* 5 cloves garlic, minced
* 2 small green bell peppers, seeded and chopped
* 1 habanero pepper, seeded and chopped
* 2 pounds lean ground turkey
* 2 tablespoons chili powder
* 2 teaspoons red pepper flakes
* 1 tablespoon paprika
* 1 tablespoon ground cumin
* 2 teaspoons dried oregano
* 1 teaspoon ground black pepper
* 1 (1 ounce) envelope instant hot chocolate mix
* 2 teaspoons seasoned salt
* 1 tablespoon Worcestershire sauce
* 1 teaspoon liquid smoke flavoring
* 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
* 1 (8 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans, drained
* 1/2 cup cheap beer
* 1/2 cup canned whole kernel corn
* 1 tablespoon hot pepper sauce
DIRECTIONS
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Cream Cheese Sugar Cookies
Haven't tried this, but gets good reviews on All Recipes. I look forward to trying this at some point.
Cream Cheese Sugar Cookies
INGREDIENTS
* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour
DIRECTIONS
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Cream Cheese Sugar Cookies
INGREDIENTS
* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour
DIRECTIONS
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
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