Swiss Cheese Fondue

CHEESE FONDUE

1/2 lb. Swiss cheese, shredded 1/2 lb. Cheddar cheese, shredded 1 tbsp. flour 1 cloves garlic, halved 1 c. sauterne (white cooking wine) 1 tbsp. dry sherry French or Italian bread, cut into bite size pieces Toss cheese with flour to coat. Rub inside of fondue pot with garlic halves. Pour into sauterne and warm until bubbles start to rise. Stirring constantly add cheese a handful at a time until completely melted. Stir in sherry. If fondue becomes too thick, pour in a little warmed sauterne. Serve by dipping bread pieces into cheese fondue.

Chicken in Mushroom Cream Sauce

Chicken:

¼ cup flour

¼ tsp paprika

¼ cup melted butter

Dip chicken in melted butter and season chicken in a bag with flour and paprika. Bake at 325° for 40 min. Turn and bake 40 more minutes or until tender. Server with mushroom sauce.

Sauce:

½ lb mushrooms

¼ cup minced onion

2 Tbsp butter

2 Tbsp flour

½ cup cream

½ cup sour cream

Salt & pepper to taste

Cook mushrooms and in butter until tender. Cover and cook 10 minutes more (I always turn the temp down when I cover the pan). Push mushrooms aside and stir in flour. Add cream, sour cream, salt and pepper. Heat slowly, almost to a boiling point (but don’t boil or the cream will curdle). Pour over chicken.

Almond Roca Bars

1/2 lb butter
1/2 C brown sugar
1/2 C granulated sugar
1 1/2 C flour
2 t baking powder
1 egg yolk
1 5 oz Symphony Bar + 1 C milk chocolate chips
1 C chopped almonds

Cream butter and sugars. Add egg yolk. Mix baking powder and flour separately. Add to butter mixture. Press in 9X13" pan. Bake 325 degrees for 25 minutes. Break chocolate bar into small pieces. Layer on baked crust immediately as it comes from oven. Put back into oven for 1-2 minutes to have the chocolate melt. Remove from oven and spread chocolate with spoon. Sprinkle with chopped almonds. Cool.

~From the kitchen of Sue T.

Soft Molasses Cookies

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses


Preheat oven to 350 degrees

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.

Homemade Ice Cream

While ice cream freezer is running, distribute 1/2 cup water and 2 inches of ice around bottom of bucket. Sprinkle approximately 1/4 cup of salt uniformly over layer of ice. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ice cream can. NOTE: Should ice cream freezer stop before churning is complete (approx. 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. When motor stops, wipe cover carefully to remove salt and water before removing. Lift out dasher and scrape clean with rubber spatula.

Vanilla Ice Cream:

4Qt.:

2 cups Milk

1 3/4 cups Sugar

1/2 tsp. Salt

2 cups Half and Half

1 T. Vanilla Extract

4 cups Whipping Cream

5Qt.:

2 1/2 cups Milk

2 1/4 cups Sugar

1/2 tsp. Salt

2 1/2 cups Half and Half

1 1/2 T. Vanilla Extract

5 cups Whipping Cream

6Qt.:

3 cups Milk

2 3/4 cups Sugar

3/4 tsp. Salt

3 cups Half and Half

2 T. Vanilla Extract

6 cups Whipping Cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (1 1/2 cups for 2qt., 4 cups for 4 qt., 5 cups for 5 qt., or 6 cups for 6qt.) to chilled mixture before freezing.

Chocolate Chip Cookies

1 cup softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda

Cream sugar, eggs, vanilla and butter. Slowly add flour, salt, and baking soda.
Bake at 375 degrees for 8 min. Cookies will look under cooked, but will cool to chewy.
~from the kitchen of Gina P.

Zuppa Toscana

1 lb. spicy Italian sausage - crumbled (or substitute for 1 lb. bulk sausage)
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed (or sliced... which I prefer)
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-In a skillet over medium-high heat, brown bacon; drain, set aside.-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale and cream to pot; season with salt and pepper; heat through.

Chicken Cream Cheese Quesadillas

3 cooked chicken breasts
1 block cream cheese
1 can green chilies or jalapenos
flour tortillas
butter

Cook chicken and shred. Mix in cream cheese and green chilies. Spread part of mixture between 2 tortillas. Spread outside with butter. Brown on both sides. Cut with pizza cutter.

Steak House Seasoning

2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fresh coarse ground black pepper
4 (6 ounce) beef steaks
1 tablespoon vegetable oil

Preheat grill to medium-high heat.
Mix brown sugar and seasonings.
Brush steaks with oil (or save time and use the olive oil spray). Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.

Crock Pot Roast

1 packet of brown gravy mix
1 packet of ranch dressing mix
1 packet of Italian dressing mix

Place roast in crockpot. Mix ingredients together in a separate bowl, sprinkle over roast. Add 1 cup of water to crockpot. Cook 7-10 hours.
Can add vegetables if desired.
~from the Kitchen of Paige H.

Old Fashioned Peach Pie

1 (15 ounce) package pastry for a 9 inch double crust pie (or homemade)
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter (optional)

Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, ginger and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter (optional). Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.

Easy Bundt Cake

1 Lemon or choc.cake mix
1 instant vanilla or choc. Pudding (use vanilla w/lemon cake, choc. w/choc.)
4 eggs1c sour cream
1/2c water
1/2c butter, melted
1/4c poppyseeds (only for the lemon cake)

Blend everything together and bake @350 for 45 minutes. After you remove from pan we like to dust with powder sugar.
~From the kitchen of Ashlie S.

Soft Breadsticks

1 C +2 T hot water 1 T yeast
1/2 T sugar 2 T shortening
3 C flour 1½ t salt
½ C butter parmesan cheese & salad supreme

Preheat oven to 400 degrees.
Sprinkle yeast in water and add sugar. Let work for 5 minutes.
Cut shortening into flour and salt with pastry blender. Add yeast & water. Form into ball and knead 10-15 times. Let raise in bowl for 10 minutes. Put cube into 9X13” pan and place in heated oven to melt. Take dough out of bowl and form into rectangle 12x10 inches. Cut down center and then into 10 sections. Roll into 20 dough fingers tucking under end. Roll fingers in butter that has melted in 9x13” pan and place in pan. Sprinkle with parmesan cheese and salad supreme. Let raise for 20 minutes. Bake for 10 minutes. Serve warm.
~From the kitchen of Sue T.

Taco Soup

1 can kidney beans, drained
1 can stewed tomatoes-not drained
1 can tomato soup
1 can veg. soup
1 can whole kernel corn, drained
1 can water, rinsing out a can
2 T. chili power, or to your liking
2 T. taco seasoning
1 lb. hamburger
3/4 cup salsa
Onion

Brown hamburger and onions. Add to remaining ingredients. Serve over tortilla chips, top with sour cream and grated cheese.
~From the kitchen of Sheryl H.

Earthquake Cake

1 cup coconut
1 ½ cups pecans
German Chocolate cake mix (plus ingredients to make cake batter)
8 oz cream cheese
1 cup melted butter/margarine
3 ½ cups powdered sugar

Butter the bottom of a 9 x 13 pan. Sprinkle 1 cup coconut and 1 ½ cups pecans into the pan. Mix a German Chocolate cake mix (according to directions on box) and pour over the coconut and nuts. Mix 8 oz. of cream cheese, 1 cup melted butter & 3 ½ cups of powdered sugar. Drop mixture by spoonfuls on top of the cake mix.

Bake at 350° for 45 minutes to 1 hour. Will be bubbly when done.
~From the kitchen of Sheryl H.

Sun Dried Tomato Pasta

1 Tbl. Butter
2 cloves garlic
1/2 - 1/4 c. sun dried tomatoes
1 c. chicken broth
1 c. whipping cream
2 chicken breasts
1/2 tsp. salt
1 tsp. pepper
2 tsp. olive oil - optional. I don't know where it goes in the recipe and don't think it is really needed.
1 Tbl. basil - or less
12 oz. pasta - penne or angel hair (the whole box, 16 oz., is too much) Fresh Parmesan cheese

Melt butter, cook garlic. Add chicken broth and cook with sundried tomatoes for 10 minutes. Add cream and spices and simmer until thick, about 5 min. Pour over cooked pasta. Add sliced grilled chicken on top and sprinkle with fresh Parmesan cheese.

I start the pasta boiling and cook the chicken while I make the sauce. I cooked the sauce with the cream in too long once and it cooked down to where there was less sauce. I think if you cook it for about 5 minutes with the cream, that should be long enough.
~From the kitchen of Paige H.

Hot Chicken Salad

-6 cups diced cooked chicken
-4 cups diced celery
-3 cups croutons
-3 cups mayo
-1 1/2 cups slivered almonds
-1/2 small onion diced
-1 1/2 tsp. salt
-3 cups crushed potato chips
-2 cans Cream of Chicken soup

-Mix all ingredients except chips and a few almonds.
-Place in a large cake pan and top with crushed chips and almonds.
-Bake uncovered @ 450 for 25 minutes or until bubbly. (cover with tin foil for the last 10 minutes of cooking or sooner if the almonds start to brown)
-Serve on croissants.
~From the kitchen of Brittany T.

Corn Casserole

1 box Jiffy cornbread mix
1 can whole kernel corn (Drained)
1 can cream corn
1 egg
1 C sour cream
1 stick (1/2 c) melted butter
1 TBS sugar


Mix all ingredients. Grease 2 qt dish and bake at 350º for about an hour.
(it will be golden brown and a toothpick should come out clean)
~From the kitchen of Gina P.

Diana's Quiche

serves 6
1 - 9-inch unbaked pie shell
2 Cups of shredded cheese (cheddar, swiss or mozzarella -- I've tried them all)
3 Tablespoons sliced green onion(optional -- 6 slices of cooked, crumbled bacon)
3 eggs, slightly beaten
1 1/2 Cups half-and-half
Dash pepper
Dash nutmeg
1/2 teaspoon salt
2 Tablespoons grated Parmesan cheese to sprinkle on top of quiche

Sprinkle cheese and onion (and bacon if desired) over the bottom of the pie shell. Beat eggs, cream, nutmeg, pepper and salt. Pour into pie shell. (I added some grape tomatoes sliced in half to the top. Sometimes I sprinkle fresh herbs, like basil, too.) Sprinkle with Parmesan cheese. Bake in 375 degree oven 30 - 35 minutes (or until fairly dry.)Let stand 10 minutes before serving. (Leave it in the oven if you can.)
~From the kitchen of Diana D.

Wedding Pasta Salad

Garden Rotini Salad (Serves 20 -25)
8 C. Garden Rotini
1 C. shredded carrots
2 C broccoli florets
1/2 C bell pepper, chopped fine
1 1/2 C peeled and shopped cucumber
1 small can sliced or chopped olives, drained
2 C diced tomatoes or cherry tomatoes cut in half
1 C sliced celery
1 bunch green onions, finely sliced, including tops
3/4 C chopped parsley (Italian parsley if available)
2 1/2 C fresh grated Parmesan cheese
3/4 C Italian Dressing
1/2 C Caesar Dressing
1/4 C red wine vinegar

Step 1: Prepare vegetables. Mix them together and add 1/4 C of the Italian dressing and refrigerate.

Step 2: Cook pasta according to package directions. Rinse in cold water.

Step 3: Add vegetables to room temperature pasta.

Step 4: Add remaining dressings, red wine and Parmesan cheese. Save 1/2 C for garnish and serve.

I had this salad at Diana's wedding and loved it so much that I served it and mine and Kory's wedding.
~From the kitchen of Diana D.

Fruit Salad Dressing

2 cups orange juice
1 teaspoon orange jest (about 1 orange)
1 / 2 cup brown sugar
1 / 2 cup apple jelly

Whiz everything together in a blender until smooth, and stir into cut-up fruit. i.e. watermelon, kiwi, grapes, strawberries, blueberries, cantaloupe, honeydew, etc.
~From the kitchen of Diana D.

Thanksgiving Dressing (aka. stuffing)

1 1/2 to 2 loafs Cubed bread (Tear and let sit on baking sheet covered with light towel overnight. Or buy an already prepared package)
1 lrg. apple grated (I like red delicious for color)
Onion chopped (about a cup)
Celery chopped (about a cup)
Carrot grated (about ½ a cup)
Jimmy Dean Sausage cooked (1 to 2 tubes)
Chicken broth (start out with ¼ cup and add till sticky)
Onion Salt, Garlic Salt
Sage (about a tbsp)

Mix all ingredients above and stuff bird, bake accordingly. If you have leftover stuffing you can bake in a tin foil package or baking dish with glass lid.
~From the kitchen of Sandy M.

Ice Cream Sandwich Cake

Here's a yummy recipe. Definitely not low fat, but it's good. No one can believe this is made from ice cream sandwiches. :) It looks really pretty when it is cut.

18-24 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
chopped nuts, heath candy bars or other desired candy bars, crushed

Place 9-12 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the whipped topping, then half of the hot fudge topping. Sprinkle nuts (or crushed candy bar). Repeat with the remaining sandwiches and toppings. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen. Variation: Use caramel sauce too.
~From the kitchen of Carrie C.

Spanish Rice

The original recipe called for 1/4 cup oil - so I reduced it....you could even try just 1 Tbsp oil. Also, I usually put a little less salt in. 2 tsp. is a lot to me. Make sure you add that much pepper though. Can also substitute brown rice for white. Yum!

1½ cups white rice
2 Tbsp. oil
¼ cup chopped onion
1 clove garlic, minced
2 cups chicken broth (1 small can)
2 cups water
1 Tbsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (8 ounce) can tomato sauce

Sauté rice in oil. Add onion and garlic. Sauté. Add chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat. Simmer for 20-30 minutes.
~From the kitchen of Carrie C.

Beef Stroganoff

1 lb. ground beef or sliced steak
1/4 cup chopped white onion
1/2 tsp. garlic salt
2 Tbsp. all purpose flour
1 can beef broth
1 tsp. ground mustard
1/2 tsp. salt
1 tsp. pepper
1 cup sour cream (add more to taste)
wide egg noodles

In a large pot, boil water. Add egg noodles and salt. Cook till tender. In a large skillet brown ground beef . Add onion, garlic salt, salt and pepper. When onions are tender add flour to pan and mix till coated. Add beef broth and dry mustard. Let simmer about 5 min. until flour has cooked. Add sour cream and heat through. Server over noodles. (You can add fresh or canned mushrooms if you like... you won't find any of that at our house) ;)

Favorite Low-Fat Snacks

Sweet:
Nonfat vanilla yogurt with fresh blueberries

Savory:
Light Laughing Cow cheese triangle
Wheatable Crackers

White Chicken Chili

In a large pot add:
1 can chicken broth
4 boneless skinless chicken breasts
1/2 chopped onion
1 tsp. Garlic salt with parsley

Boil until chicken shreds easily and is fully cooked. Reserve broth and shred chicken. (Be sure to not have it too high or the broth will cook away. Sometimes I have to add a second can of broth.)

Add:
1 additional can of chicken broth
Shredded chicken
4 cans Great Northern white beans (drained and rinsed)
1 small can Herdez green salsa
2 small can chopped green chilies

Bring all ingredients to a boil. Then stir in about 3/4 of a large carton of sour cream until heated through. Serve with crushed tortilla chips, cheese, and reserved sour cream on top.

Crockpot style:
If making in the crockpot, add frozen chicken breasts or tenderloins, green chilies, green salsa, beans, and 1 can chicken broth to the crockpot. Cook 4-5 hours. Stir to shred chicken. Add sour cream and heat through.

Won Ton Soup

3 Cans of Chicken Broth
1 Can of Water
1 stalk of baby Bok Choy Cabbage (diced)
2 Green Onions (diced)
1 Carrot (grated with a peeler)
1/4 tsp. Garlic Salt with parsley
1/2 tsp. Sesame Oil
16 Frozen Potstickers
1/4 - 1/2 Cup of Soy Sauce
1/2 tsp. Ground Ginger

Add Chicken Broth, Water, Cabbage, Onions, Garlic Salt, Sesame Oil and Carrots to a boil. Add Potstickers, Soy Sauce, and Ginger. Boil for 8 to 10 minutes.

Belgian Dessert waffles

1 Cake Mix (we used yellow)
1 1/2 C. Milk
1 tsp. salt
4 eggs

Topping: Whipped cream, fresh strawberries, strawberry syrup, and vanilla ice cream.

Creamy Cilantro Salad Dressing

Creamy Cilantro Salad Dressing (Similar to Cafe Rio's)

3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise*
1/3 to 1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper

Combine all ingredients in a blender and refrigerate at least one hour.

*For a thicker dressing reduce mayonnaise to 1/2 cup and add 1/2 cup sour cream to mixture.