Dark Chocolate Raspberry Fondue

Dark Chocolate Raspberry Fondue

Ingredients:
12 Oz. dark chocolate, finely chopped
¼ C heavy cream
3 Tbsp raspberry liqueur


Preparation:Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Drizzle with the liqueur. Keep fondue warm over low heat.
Recommended dipping accompaniments: Rice crispie treats, pound cake, brownie bites, strawberries, raspberries, bananas, cheesecake, marshmallows.

By the Melting pot

Court Boullion Broth

Court Boullion Broth

Ingredients:
5 ½ C warm water
3 Tbsp finely chopped onion
1 Tbsp finely chopped celery
1 Tbsp chopped carrot
2 Tbsp kosher salt
1 Tbsp freshly ground pepper
2 tsp garlic powder

Preparation:Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.
Recommended dipping accompaniments: Seafood, beef, ravioli and gourmet veggies.

By The Melting Pot

Wisconsin Trio Cheese Fondue

Wisconsin Trio Cheese Fondue

Ingredients:
1 ½ C shredded Butterkäse cheese (6oz) [can be found at Whole foods, but you can also substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions


Toss the Butterkäse and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Sit in the shallots using a fork. Cook for 30 seconds, stirring constantly.Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.NOTE: The cheese is shredded and tossed with flour to aid din thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.

The Melting Pot

Fried Ice Cream

Fried Ice Cream

1 sheet refrigerated pie pastry
1-1/2 tsp sugar
1 tsp ground cinnamon
1 quart vanilla ice cream
Oil for deep-fat frying
1/2 cup honey

Directions: Unroll pastry onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake at 400 degrees for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 min. Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl. Using a 1/2 cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 8-10 seconds or until golden. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve.


By mommysworldof7@live.com

Tortilla Soup

4 cans of chicken broth
1 can of tomato soup
1 can of tomato sauce
1 can of drained corn
3 cups of shredded cheddar cheese (meduim)
2 tsp of chili powder
1 tsp of salt
1 tsp of pepper
1 tsp of onion salt
1 tsp of garlic salt
3/4 tsp of dried basil

---------------------------------------------------------
oil
corn tortillas cut into strips and then halved


On oven in large pan mix all the ingredients above the line. Stir all together and let cook on low for 15m. Then add the cheese and stir very good so it does not stick to the bottom when melting. Continue to let simmer for 30 more minutes stirring occassionally.

In a sauce pan put oil and let it get hot (about 1/2 full) take the strips and fry them until light golden and semi hard. Then put on napkin sprinkle salt on them and let dry off.


When soup is done pour in bowl then top with the tortilla strips, let the soup absorb the strips a little bit. Oooh sooo good!

By Linds.

Italian Pork tenderloin

1 pork tenderloin
1 large bottle of Italian dressing


Oven preheated at 300 degrees. Clean tenderloin, put in pan and pour the dressing over it. This is so good! Then let cook for 8 hours ( I usually do early am and its ready by time for dinner), then pull out, when you cut meat off you pour some of the dressing that has cooked with meat over it. Very yummy

Artichoke Dip

1 pkg of cream cheese
1 cup of parmesian cheese
1 can of whole artichoke hearts
1 tsp of onion salt
1 tsp of garlic salt
1 tsp of crushed red peppers


Take can of artichoke hearts and drain, then cut into chunks. Then in bowl that can go in microwave mix all ingredients. Put in microwave for 1 minute and half, then stir mixing everything well, then microwave another minute and half. Take out stir (should all be warm) and eat with tortilla chips or bread. Delicious!!!

White Chocolate and Raspberry Cheesecake

submitted by: the Sosalla Family - SantaSwap Colorado

CRUST:
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted

FILLING:
4 oz imported white chocolate (such as Lindt), chopped
2 - 8 oz pkg cream cheese, room temperature
2/3 c sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 c fresh raspberries or frozen unsweetened, thawed, drained

TOPPING:
1 - 8 oz container sour cream
3 Tbsp sugar
1/2 tsp vanilla extract
2 1/2 baskets of raspberries or 1 one pint basket of strawberries
1/2 c seedless raspberry jam

FOR CRUST:
Preheat oven to 350. Place large piece of foil on heavy large baking sheet. Set 8x2 inch bottomless heart shaped cake pan atop foil. (If unavailable use 8 in springform pan and omit foil). Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbles firmly onto bottom and 2 inches up side of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

FOR FILLING:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and lemon peel in large bowl until smooth. Add eggs one at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken (about 45 minutes). Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flaten slightly.

FOR TOPPING:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edges of pan. Bake 5 minutes. Transfer cake to pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in a small saucepan, stirring often. Gently brush jam over berries. (can be prepared 3 hours ahead. Chill).

Sweet Potato Souffle

Submitted by Amanda O. - SantaSwap Colorado

1/2 c sugar
1/4 c butter or margarine - melted
1/2 c light corn syrup
2 eggs
1 large can sweet potatoes (mashed)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
TOPPING:
1/2 c firmly packed light brown sugar
1/3 c all purpose flour
1/3 c butter or margarine
1 cup pecans - chopped

1. Combine sugar, butter, syrup and eggs. Add salt cinnamon, ginger and nutmeg. Beat with mixer til fluffy. Stir in mashed sweet potatoes.
2. Spoon mixture into a greased 2 quart baking dish
3. prepare topping. Mix all topping ingredients together in a small bowl until crumbly
4. Sprinkle topping over potato mixture and bake in 350 degree oven for 30 minutes.

Jail House soup

~ JAIL HOUSE SOUP ~



11 OZ ITALIAN SAUSAGE, GROUND
1 WHOLE ONION, CHOPPED
4 STALKS CELERY, DICED
1 CAN NAVY BEANS
1 CUBE CHICKEN BULLION
1 SMALL FROZEN BOX LEAF SPINACH
1 TABLESPOON LEMON JUICE
3 OZ PARMESAN CHEESE, GRATED
1 ¼ TABLESPOON GARLIC, CRUSHED
6 ½ CUPS WATER
TO TASTE PEPPER
TO TASTE THYME, FLAKED


1. COOK SAUSAGE OVER MEDIUM HEAT. ADD ONION AND CELERY WHEN SAUSAGE BEGINS TO LOSE SOME OF ITS FAT. CHOP/STIR THE MEAT TO BREAK IT INTO SMALL PIECES.

2. DRAIN AND RINSE BEANS. RESERVE APPROX ¼ OF THE BEANS FOR STEP 3. ADD REMAINING BEANS, 5 ½ CUPS WATER, BULLION, PEPPER, THYME AND GARLIC TO THE SAUSAGE MIXTURE. BRING TO A BOIL THEN REDUCE HEAT TO A SIMMER.

3. PUREE REMAINING BEANS AND WATER (1 CUP). ADD THIS TO THE SAUSAGE MIXTURE. BRING TO A BOIL AGAIN, REDUCE HEAT AND SIMMER FOR APPROX 15 MINUTES.

4. THAW AND SQUEEZE ALL THE WATER OUT OF THE SPINACH. CHOP AND ADD TO SAUSAGE MIXTURE. STIR IN LEMON JUICE. COOK UNTIL MIXTURE REACHES A TEMP OF ABOUT 165 DEGREES F.

5. EVENLY SPRINKLE PARMESAN CHEESE OVER THIS SOUP, JUST PRIOR TO SERVING TO 4 - 6 PEOPLE.

~ ENJOY ~

posted by mntnbunni@comcast.net

Sweet Grilled Peaches

Submitted by ?, Santa Swap Colorado

Ingredients:
1-16oz pkg frozen peach slices
1/2 cup honey
2 tbsp cinnamon

Preheat a grill to medium heat. Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, sprinkle with cinnamon. Close up the foil, sealing tightly. Place the foil packet onto the preheated grill and cook for 10 minutes turning once halfway through. Carefully open the packet and serve.

Cherry Coke Salad

Submitted by: ?- SantaSwap Colorado

1 can dark, sweet cherries drained
1 can crushed pineapple (drain, reserve juice)
2 cups juice and water
1 3oz box black cherry Jello
1 3oz box raspberry Jello
2 cups cold Coca Cola
3 oz cream cheese, softened (optional)
1 cut nuts (optional)

Dissolve Jello in hot water and juice mixture. Add Coke. Cool. Add cherries and pineapple. Add nuts. Cut cream cheese into small cubes. Add to Jello mixture. Pour into 9x13 pan and refrigerate til set.

Kissy Cane Blossoms

• submitted by skydolphins, member, Colorado Santa Swap
  
  48 candy cane kisses
  1/2 cup butter softned
  1 cup sugar
  1 egg
  1 1/2 tsp vanilla
  2 cups flour
  1/4 tsp baking soda
  1/4 tsp salt
  2 tbls milk
  red or green sugar crystals
  

1. Heat oven to 350
2. remove wrappers from kisses
3. beat butter,sugar, egg, and vanilla in large mixing bowl until well blended
4. stir together flour, baking soda & salt
5. add alternately with milk to butter mixture, beating until well blended
6. shape dough into 1 in balls
7. roll in sugar crystals
8. Place on ungreased cookie sheet
9. bake 8-10 min until edges are lightly browned and cookie is set
10. Press a candy into the center

Scotch Krispies

6 cups of Rice Krispy Cereal
1 1/2 cup of Peanut butter
1 bag of butterscotch morsels


Put your 6 cups of cereal in a large mixing bowl. Then in a saucepan, spray with Pam or a non stick spray and on low heat melt the peanut butter and the morsels. Stirring continually so it does not clump. When all melted mix with the cereal. Finally pour into a large flat cookie sheet or casserole dish, refridgerate, then cut into squares and good to go!

Tuna Noodle Casserole

2 cans of tuna drained
1 cup of milk
1 bag of large wide egg noodles
2 cans of cream of mushroom soup
lays potato chips
salt
pepper

Cook noodles until done, then drain. In large bowl mix noodles, tuna, milk, cream of mushroom soup, salt and pepper to your liking. Pour mixture into casserole dish, spread out. Take Lays potato chips and crush, then put on the top of the dish. Cook in over til chips are light brown on 350 degrees.

Stuffed Shells

Original Recipe Yield 8 servings
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
1.Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2.Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3.Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4.Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Nutritional Information
Amount Per Serving Calories: 525 | Total Fat: 16.1g | Cholesterol: 98mg

Breakfast, Oaty Cereal Bars

Original Recipe Yield 16 bars
Ingredients
1/2 cup white sugar
1/2 cup honey
1/2 cup peanut butter
3 cups toasted oat cereal
1 cup salted peanuts (optional)
Directions
1.Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.
Nutritional Information
Amount Per Serving Calories: 178 | Total Fat: 8.9g | Cholesterol: 0mg

Nutritional InformationOaty Cereal BarsServings Per Recipe: 16
Amount Per Serving
Calories: 178
Total Fat: 8.9gCholesterol: 0mgSodium: 149mgTotal Carbs: 22.7g Dietary Fiber: 1.8gProtein: 4.9gVIEW DETAILED NUTRITION
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