CHOCOLATE Fondue, YUM!

16 ounces chocolate (milk, dark or semisweet), broken in pieces ( I used 1/2 gheradelli milk chocolate chips 1/2 nestle chips)
1/2 pint whipping cream
1/2 cup caramel topping

Directions
Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble.

For dipping we had

Marshmallows

Bananas

Strawberries

Cheesecake

Pound Cake

Oreo vanilla stix (yum!)

FYI: We have an electric metal pot. Worked well.

Fondue with Meats & Vegetables

4 bay leaves
4 garlic cloves, minced (I use 4-5)
4 teaspoons dried parsley
4 teaspoons fresh ground pepper
4 (10 1/2 ounce) cans nonfat beef broth
1 (750 ml) bottle dry white wine or 2 cups water (we used red wine vinegar instead)
4 cups water
2 (1 ounce) packages French onion soup mix
1 (8 ounce) bottle of heinz seafood sauce

Mix all the ingredients in your fondue pot, and simmer for 1 hour.

When you are ready to start, bring the broth to a boil.

We threw everything in a pot on the stove in the above broth. You could just dip your meats and let them cook, but this worked out well for us. We had:

Steak (cut up into cubes)
Chicken ""
Shrimp
Red Potatoes
Mushrooms
Broccoli

I would suggest putting the potatoes in awhile before you throw the rest in, they take longer to cook. I cut my steak up earlier in the day, thew it in a baggie with some steak marinade and left it in the refrigerator till ready to serve. Sage and I thought it was a bit spicy so you might leave out part of the black pepper.

Cheese Fondue

3/4 cup apple cider or apple juice
2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper1
(1 pound) loaf French bread, cubed


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.

We dipped rye bread, french bread, apples cut in cubes (which are SO good) broccoli & carrots.

Blueberry French Toast

• 12 slices of white bread
• 8 oz of cream cheese (add more if you like)
• 1 Cup fresh or frozen blueberries
• 12 eggs
• 2 C Milk
• 1/3 cup maple syrup or honey
  
  Cut bread into 1 inch cubes, place half of bread into a greased 13 x9 pan. Cut cream cheese into 1 inch cubes & place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. . Remove from refrigerator for 30 minutes before baking. Cover bread mixture and bake at 350 for 30 minutes. Uncover and bake 20 minutes more or until golden brown and center is set. Serve with warm maple syrup.
  
  

Taco Soup

Given to me by my friend Gail and one of our favorite soups.

• 1 pound ground beef
• small onion
• 1 Can of Corn with Juice
• 1 Can of Red Kidney Beans with Juice
• 1 Can of 28 oz diced tomatoes
• 1 Can of Tomato Soup
• 1 Package of Taco Seasoning
• 1 Package of Hidden Valley Ranch Dressing
• 2 Cups of Water

Cook ground beef with onions. Add all remaining ingredients and simmer. Works great in a crock-pot and can cook on low as long as you need to. We had tortilla chips, and Mexican cheese on the side to be added. (could also add sour cream, black olives if you like)

**I have made this soup and froze and it works fine. I cook first then freeze. Lay bag flat in freezer for easier storage.

Mac & Cheese

• 1 TBSP Vegetable Oil
• 1 pound (box) elbow macaroni
• 8 TBSP (1 stick) plus 1 TBSP Butter
• 1/2 Cup (2 oz) shredded Muenster Cheese
• 1/2 Cup (2 oz) Shredded Mild Cheddar Cheese
• 1/2 Cup (2 oz) Shredded Sharp Cheddar Cheese
• 1/2 Cup (2 oz) Shredded Monterey Jack Cheese
• 2 Cups Half & Half
• 1 Cup (8oz) Velveeta cut into small cubes
• 2 Large Eggs, slightly beaten
• Salt & Pepper to taste

Preheat oven to 350 degrees. Lighter butter a deep 2 1/2 quart casserole pan.Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until macaroni is tender.(approx 7 minutes) Do not overcook. Drain well and return to cooking pot. In a small saucepan, melt the eight tablespoons of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar and Monterey jack cheeses. To the macaroni add the half and half, 1 1/2 cups of shredded cheese, the cubed Velveeta, and the eggs. Season w/ salt and pepper. Transfer to the buttered casserole. Sprinkle w/ the remaining 1/2 cup of cheese and dot with the remaining one Tbls of butter. Bake until bubbling around the edges and browned lightly on top, about 35 minutes. Serve hot and enjoy! I usually double the recipe and cook it in a 9 x 13 cake pan. I prepare it the night before and bake when needed.

Ham Poppyseed Sandwiches

12 dozen Hawaiian sweet rolls (you can use other rolls but they are best with this type)
Sliced ham
Swiss cheese

Put sandwiches together & place in a 9 x 13 pan. (I line my pan with foil or use a throw away pan because it is quite messy.)

Melt together on low
1 stick butter
1 Tablespoon teriyaki sauce or Worcester (I prefer teriyaki)
1 Tablespoon yellow mustard
1 Tablespoon Brown Sugar
1 Tablespoon poppy seeds

Pour over the sandwiches in a baking dish. Refrigerate at least one hour, up to overnight;. Bake 15 minutes till cheese is well melted.

** Great because can be made ahead of time and left in refrigerator till ready to bake. They sound kind of odd but they are SOO good. They do not get soggy as you might imagine. YUM!