Cheese Fondue

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.

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.

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.

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.

Flapper Pie

When I first tried flapper pie, I thought it was beyond disgusting. Who wants to eat a flavorless piece of pie that's packed with fat and sugar? I can think of far better things to eat if I'm going to be dealing with an increasing waistline as a result. So, after some playing around, I found a way to turn something bland into something amazing! Here's my take on a cheap & easy dessert, with a twist.

Flapper Pie

1 3/4 cups Graham cracker crumbs
1/3 cup Brown sugar (Demerara adds a wonderful flavor)
1/3 cup Butter, melted (margarine works in a pinch)

3 Egg yolks
1/2 cup White sugar
2 1/2 tablespoons Cornstarch
1 pinch Salt
2 cups Milk (I've used everything but skim & it's worked fine)
3 tablespoons Cognac

3 Egg whites
1/4 cup White sugar

Preheat oven to 425.

In a medium bowl, mix together graham crumbs, brown sugar & melted butter, until well blended. Press mixture into a 9 inch pie plate.

Using the top of a double boiler, whisk together egg yolks, sugar, cornstarch & salt. Very slowly, whisk in milk & cognac into egg mixture. Continue to whisk until mixture reaches a boil, or sauce thickens.

Pour custard mixture into pie shell.

Using electric mixer, beat egg whites until very foamy. Gradually beat in white sugar. Continue to beat until stiff peaks form. Spread meringue mixture over top of pie.

Bake in the oven until meringue is turning golden brown (6-10 minutes.)