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!!!