Chocolate Dip (fondue)

 Great for a fondue or to pour over ice cream or an angel food cake. Sometimes I like to melt a little peanut butter in it.  Yummy!

CHOCOLATE DIP (FONDUE)

Ingredients:

*12 ounces of your favorite chocolate (I mix semi sweet & milk chocolate)

*1 cup heavy cream

*1 teaspoon pure vanilla extract

Directions:

~Chop 12 ounces chocolate into small pieces.

~Pour some water (about 2 inches deep) into a double boiler and bring to a simmer.

~Place chocolate in the top of a double boiler (or use a pot and put a bowl on top of it)

~Pour 1 cup heavy cream into chocolate and mix.

~Stir often until chocolate is completely melted.

~Remove from heat and stir in 1 teaspoon vanilla extract.

~Pour into a slow cooker on warm or a fondue pot and dip goodies into it.

Beer Cheese Dip (fondue)

 Great of cheese fondues, for soft pretzels, or for Mac & cheese.

BEER CHEESE DIP (FONDUE) 

Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup heavy cream

*1/2 cup light beer

*4 ounces gouda, cut into small chunks

*1 (8 ounce) package sharp cheddar cheese, cut into small chunks

*1 teaspoon garlic powder

*1/4 teaspoon ground paprika

*2 teaspoons Dijon mustard

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~In a small saucepan, add 1/2 cup heavy cream and 8 ounces softened cream cheese.

~Cook over medium heat, stirring until cream cheese melts.

~Stir in 1/2 cup beer and bring to a simmer.

~Slowly add 8 ounces cubed sharp cheese and 4 ounces cubed gouda cheese,  whisking constantly until cheese is melted.

~Stir in 2 teaspoons dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt and 1 teaspoon ground pepper.

~Pour into a small slow cooker or fondue pot to keep warm (it will thicken up as it cools some).

~Dip whatever you have chosen to dip in the cheese.

Breakfast Bowls

A full breakfast in an edible bowl.   Put whatever veggies and meat you want in it.

BREAKFAST BOWLS

(serves 6)

Ingredients:

*1 (16 ounce) bag frozen shredded hash browns, thawed

*2 large egg whites

*2 tablespoons butter, melted

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1/2 teaspoon minced onion

*1 tablespoons butter

*1/2 cup yellow or red onion, chopped fine

*1/4 cup green bell pepper, chopped small

*1/4 cup red bell pepper, chopped small

*1 cup ham chopped small or sausage cooked and crumbled, or bacon cook and crumbled

*1 cup fresh spinach, chopped

*1 1/2 cups of freshly grated cheese (I use sharp or gruyere, but use your favorite)

*6 large eggs.

Directions:

~Preheat oven to 475 degrees.

~Using a pastry brush,  brush melted butter on the bottom and sides of jumbo muffin tin or spray with cooking spray.

~In a large bowl, whisk 2 large egg whites until frothy.

~Mix in 2 tablespoons melted butter, 1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon minced onion, and 1 (16 ounce bag) thawed hash browns until well incorporated.

~Place 1/2 cup of hash brown mixture into jumbo muffin cups.

~Firmly press in the bottom and the sides of each muffin cup.

~Bake in preheated oven for 15-17 minutes or until the tops are browned.

~While potatoes are in the oven, sauté 1/2 cup finely chopped onion, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped green bell pepper in a skillet until softened.

~Add 1 cup chopped cooked ham, sausage or bacon1 cup fresh spinach and sauté until spinach is wilted.

~Remove from heat and evenly divide mixture in the hash brown cups.

~Divide 1 1/2 cups grated cheese over veggie and meat mixture.

~Bake for 2 minutes.

~Remove from oven and crack one egg into each muffin tin.

~Bake for 8-12 minutes, depending on how running you like your eggs (I do it for 9-10 minutes for a little runny eggs).

~Remove from oven and allow to set for 1 minute.  

~Take an offset spatula or table knife and run around the edges of has browns and then remove.

Jumbo Banana Nut Muffins

 You can make this into 18-20 smaller muffins if you want, but why would you want to.   Great for breakfast or to give as gift to a friend.

JUMBO BANANA NUT MUFFINS

(makes 6)

Muffin Ingredients:

*3 bananas, very ripe, mashed until smooth

*1/4 cup butter, melted

*1/2 cup brown sugar, packed

*1/2 cup granulated sugar

*2 large eggs, room temperature

*1 teaspoon vanilla extract

*1/2 cup buttermilk

*1 2/3 cups all purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

*1 teaspoon ground cinnamon

*3/4 cup walnuts, chopped

Topping Ingredients:

*14 cup butter, melted

*1/3 cup raw sugar (or coarse sugar)

*1/2 cup all-purpose flour

*1 teaspoon ground cinnamon

Muffin Directions:

~Preheat oven to 375 degrees.

~Spray jumbo muffin tin with cookie spray of line with the large tulip paper liners.

~In a large mixing bowl, smash the bananas until smooth.

~Stir in melted butter granulated sugar and brown sugar, mix until well incorporated.

~Stir in eggs, vanilla extract, and buttermilk and mixed until smooth.

~Sift in flour, baking powder, baking soda, salt, and cinnamon stir until smooth.

~Stir in walnuts.

~Scoop into prepared muffins tens (about 1/2 cup into each).

Topping Directions:

~In a medium bowl,  mix melted butter, flour, sugar, and cinnamon until mixture is crumby.

~Divide topping over batter

~Bake in preheated oven for 30 minutes.

~Remove from oven all allow to cool for ten minutes, before removing them from the muffin tin.

Antipasto Kabobs

 This is an Antipasto Salad on a stick.  Great appetizer, lunch or for any party.   Easy to make and great to make ahead of time.  Easy to double this recipe.

ANTIPASTO KABOBS

(makes 6 small or 12 large)

Ingredients:

*1 tablespoon olive oil

*12 cheese tortellini

*12 fresh mozzarella balls

*12 cherry tomatoes, halved

*12 green or black olives

*12 pepperoncini peppers

*12 chunks provolone cheese

*12 chucks hard salami

*12 slices of prosciutto, folded into quarters 

*12 chucks artichoke

*1/2 cup favorite Italian dressing

Directions:

~Bring a pot of water to a boil.

~Pour 1 tablespoon olive oil in boiling water.

~Place 12 cheese tortellini in boiling water and cook for 6-8 minutes.

~Drain through a strainer.

~Run cold water of cooked tortellini.

~Place tortellini and 12 fresh mozzarella balls into a large bowl and toss with 1/2 cup Italian dressing.

~Cover bowl and place int he refrigerator for at least two hours.

~Thread tortellini, mozzarella balls, 12 tomatoes, 12 olives, 12 pepperoncini pepper, 12 chucks provolone cheese, 12 chunks hard salami, 12 slices prosciutto, and 12 chunks artichoke on 12 wooden skewers.

~Place on a plate and cover with plastic wrap and refrigerate for at least 1 hour.

No Bake Mini Turtle Cheesecake

 Sometimes I like to add coconut and mini chocolate chips to this.  You can do this in a 9-inch springform pan if you want to make one big one.

NO BAKE MINI TURTLE CHEESECAKES

(makes 24)

Crust Ingredients:

*2 1/2 cups of couches Oreo cookie (with cream removed) or graham crackers

*1/2 cup butter melted

Caramel Ingredients:

*1 cup heavy cream

*30 Kraft caramels, unwrapped

*1/4 teaspoon salt

*1 cup pecans, chopped small

Cheesecake Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cup powdered sugar, sifted

*1 teaspoon vanilla extract

*1 cup heavy whipping cream

Chocolate Topping Ingredients:

*1/2 cup semi-sweet chocolate chips

*1/2 cup heavy cream

*caramel sauce (optional)

Crust Directions:

~Line a 9-inch springform pan with parchment paper.

~Line 2 cupcake pans with paper liners.

~In a medium mixing bowl, mix cookie crumbs and butter together until well mixed.

~Press evenly into the bottom of liners.

~Refrigerate until ready to fill.

Caramel Directions:

~In a medium pot, combine caramels and heavy cream.

~Cook over medium heat, until mixture is smooth and completely melted, stirring often.

~Pour into cupcake liners over crust.

~Refrigerate for one hour.

Cheesecake Directions:

~In a large mixing bowl,  whip cream cheese until smooth.

~Add powdered sugar and vanilla and beat until well combined.

~In another bowl, whip heavy cream until soft peaks form.

~Gently for cream cheese mixture and whipped cream until well mixed.

~Spread over caramel mixture.

~Refrigerate for 1 hour or until set.

Chocolate Topping Directions:

~In a small saucepan, heat chocolate and heavy cream over low heat.

~Stir until melted.

~Spread over top of cheesecakes.

~Refrigerate for 4-6 hours (I let them set overnight)

~Drizzle caramel sauce over top before serving.

Crispy Coated Potato Wedges

 I made a dipping sauce to go with these, but they are good just as is.   

CRISPY COATED POTATO WEDGES

(serves 4)

Ingredients:

*4-5 medium potatoes (I use Russet, Yukon Gold, or Idaho), washed and cut into wedges 

*1 large egg

*1 cup whole milk

*1 1/2 cups all-purpose flour

*1 1/4 teaspoons baking powder

*1/2 teaspoon corn starch

*2 teaspoons garlic powder

*1 1/2 teaspoon onion powder

*1/2 teaspoon paprika 

*1/2 teaspoon ground cumin

*1/2 teaspoon chili powder

*1/4 teaspoon poultry seasoning 

*1 teaspoon salt

*2 teaspoons ground black pepper

*Vegetable oil (about 6 cups or so.  enough to cover a layer of potatoes easily)

*freshly grated parmesan cheese (optional) 

Directions:

~Wash and cut 4-5 medium potatoes into about 1 1/2 inch wedges.

~In medium bowl, whisk 1 large egg and 1 cup milk together until well mixed.

~In another medium bowl, whisk 1 1/2 cups flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon corn starch, 2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoons chili powder, 1/4 teaspoon poultry seasoning, 1 teaspoon salt, and 2 teaspoons ground pepper together until well mixed.

~Dip all the potatoes into the flour mixture and set aside.

~Place a cooking rack on a baking sheet (if you don't have one, just use the baking sheet).

~Dip potatoes into egg mixture coating all sides.

~The dip potato wedges into flour mixture again, making sure all sides are coated.

~Place on cookie sheet and repeat until done.

~Allow potatoes to sit for 15 minutes.

~Heat at least 6 cups oil into a large heavy bottom pot (make sure it's large so that the oil doesn't spill over).

~Preheat oil to 350 degrees.

~Carefully place potatoes in hot oil a few at at time (do not over crowd the pan).

~Cook for about 3-4 minutes and remove from heat and place on a cooling rack.

~Allow to cool for at least 20 minutes.

~Fry for the second time for about 4-6 minutes or until potatoes are crispy and done (do not over crowd the pan).

~Remove from heat and lightly salt and sprinkle desired amount of  Parmesan cheese over them.

Flavoried Candied Popcorn

 You can make this any color and any flavor.  The kids love it!  

FLAVORIED CANDIED POPCORN

Ingredients:

*1 tablespoon vegetable oil (if using a hot air popper, you won't need the oil)

*1/2 cup popcorn kernels ( divide it in half and pop two batches)

*2 cups granulated sugar

*1/4 cup water

*2 tablespoons butter

*1/2 cup of light corn syrup

*1 (.125 oz) bottle of flavoring oil for strong flavors (cinnamon, licorice, mints, etc)

  2 (.125 ounce) for mild flavors (green apple, cherry, banana, bubble gum, etc)

*1/4 teaspoon salt

*food coloring gel or paste 

Directions:

~Pop your 1/2 cup popcorn in 1 tablespoon oil,  remove any kernels.

~In a large pot, combine 2 cups granulated sugar, 2 tablespoons butter,  1/2 cup corn syrup, and 1/4 teaspoon salt.

~Stir in 1 (.125 oz) of flavoring.

~Cook over medium heat, stirring mixture until it comes to a rolling boil.

~Allow to boil for around 5 minutes, without stirring.

~Remove from heat and a small amount of food coloring and mix well.

~Pour about 1/3 of the mixture over divided popcorn, and stir well.

~Repeat two more times, until all of the mixture is mixed well over popcorn.

~Line a baking pan with parchment paper.

~Place popcorn in a single layer on baking pan.

~Repeat process again using different color food coloring.

~Preheat oven to 250 degrees.

~Bake candied popcorn for 30 minutes (stirring every 10 minutes).

~Remove from oven and allow to cool for 20-30 minutes. 

~Break apart any pieces that may be stuck together.

~Store in a cool dry place.

Flavor and Color Ideas:

`green = wintergreen, sour apple, watermelon

`yellow = banana, lemon, butter popcorn, butterscotch, maple

`red = cinnamon, cherry,  strawberry

`pink = bubble gum, cherry, tutti fruiti

`blue = cotton candy, blue raspberry, blueberry

`orange = orange, caramel, maple

`purple = grape

`brown = coffee (or use 2 tablespoons instant coffee), chocolate, root beer

Cheese Popcorn

Quick and easy to make.   You do need to have powdered cheese.  I bought mine from amazon, but I have seen it in grocery stores.   I also bought my flavorcol on line too.  

CHEESE POPCORN

Ingredients:

*2 tablespoons vegetable oil

*1/2 cup popcorn kernels (about 1 1/2 quarts popped)

*1/4 teaspoon flavorcol (if you don't have it, use salt)

*1/4 -1/3 cup powdered cheese

Directions:

~Place vegetable oil into a large stock pot (I use a whirly-popper).

~Heat over medium-high heat.

~Once oil is hot, add popcorn kernels and flavorcol and stir until mixed.

~Once kernels start popping, add lid and shake pan as corn pops.

~Once popping slows down, turn off heat.

~Continue shaking pan for another 15-20 seconds.

~Pour popped corn into a large bowl.

~Sprinkle 1/3 of  powdered cheese over popcorn and stir.

~Repeat two more times, coating all of the popcorn.

**I have found if I use a large bowl that has a cover on it, works great.  I just dump the popcorn in, sprinkle the powdered cheese over top, put the lid on the bowl and gently shake and turn the bowl.  It just a couple seconds the popcorn is all coated.

Pierogi & Kielbasa Soup

 This is a very hearty soup.   If you like polish food, you are going to love this.  I would add a cup of drained sauerkraut, but I'm the only one in the family that likes it, so I don't put any in.   I don't add salt to this recipe, because of the bacon, and kielbasa in it.

PIEROGI & KIELBASA SOUP

(serves 6)

Ingredients:

*6 slices bacon, chopped

*1 (14 ounce) package kielbasa, cut about 1-inch thick

*1 tablespoon butter

*2 medium carrots, shredded

* 1 yellow medium onion, chopped small

*3 garlic cloves, minced

*1 tablespoon all-purpose flour

*1 teaspoon ground black pepper

*1 (32 ounce) container chicken stock

*1 (12.84 ounce) bag frozen miniature potato & cheese pierogis (or just cheese)

*1 cup fresh spinach, chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 cup heavy cream

*1/4 cup sour cream

Directions:

~In a large pot, cook bacon until crisp, stirring often.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add sliced kielbasa and cook until it starts to brown on both sides.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add in onions and  carrots, and cook for about 5 minutes, stirring often.

~Add in garlic and cook for another minute.

~Drain grease.

~Add butter to pan and allow to melt.

~Add in flour and pepper, stir for about 1 minute.

~Whisk in chicken stock.

~Add in bacon and kielbasa.

~Cover and simmer for 10 minutes.

~Add pierogis and cook for another 10 minutes or until pierogis are tender, stirring occasionally.

~Stir in heavy cream and sour cream.

~Simmer for another 10 minutes.

~Add in spinach and cook until it wilts.

Pull Apart Pigs In A Blanket

 The homemade bread makes these so goo. This is good without the dipping sauce, but even better with it. I double this recipe and put it in a 9x13 inch baking pan when bringing to a larger party.  I tip my pan a little when filling it.  I find it easier to stand them upright.

PULL APART PIGS IN A BLANKET

(makes around 72)

Store boughtDough Ingredients

*1 1/2 tubes of pillsbury pizza dough

Homemade Dough Ingredients (this is so much better than store bought):

*2 cups bread flour (can use all-purpose)

*2 tablespoons granulated sugar

*1 teaspoon salt

*3/4 cup very warm water (120 degrees)

*2 1/4 teaspoons active dry yeast 

*1 large egg

*1/4 cup cold butter, cut into small pieces

*1 1/2 tablespoons chick fil-a sauce, mustard, or ketchup

*4 oz sharp cheddar cheese, shredded

*2 (14 ounce) packages of lil smokes (or a package of hot dogs, cut into fourths)

*sesame seeds

*poppy seeds

Dip Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup heavy cream

*1/2 cup light beer

*1 (8 ounce) package sharp cheddar cheese, shredded

*4 ounces pepper jack cheese or provolone cheese, shredded

*1 teaspoons garlic powder

*1/4 teaspoon ground paprika

*2 teaspoons Dijon mustard

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Homemade Dough Directions:

~In a small bowl mix 2 1/4 teaspoons yeast, 2 tablespoons sugar, and 3/4 cup warm water together.

~Allow to proof (about 5-10 minutes.

~In a large mixing bowl, add 2 cups bread flour 1 teaspoon salt, 1 large egg and yeast mixture and mix for 2-3 minutes.

~Add dough hook, and mix in butter slowly.

~Knead for 5-7 minutes.

~Place dough into a grease bowl, and move around unit all sides of dough are coated.

~Cover bowl with plastic wrap or a clean damp tea towel/

~Allow dough to rise until double in size in a warm draft free area.

~Sprinkle flour lightly on a clean dry surface.

~Place dough on floured surface and flatten it out.

~Roll into a 15X10 inch rectangle (approximately).

~Lightly spread 1 1/2 tablespoons chick fil-a sauce, mustard, or ketchup over top of dough

~Sprinkle 4 ounces cheddar cheese over top of sauce.

~Cut the dough into long strips vertically and horizontally (about 1/2 the size of the lil smokies) (about 50 pieces).

~Grease a 10-inch springform pan  (You can use a round cake pan, but I would line it with parchment paper for easier removal)

~Place 1 lil smoke on each piece of dough, roll dough around each piece.

~Place them straight up (hot dog vertically), starting on the outside of the pan working inward.

~Sprinkle desired amount of  poppy seeds and sesame seeds over top.

~Loosely cover pan with aluminum foil.

~Allow to rise for 45 minutes.

~Preheat oven 375 degrees.

~Bake for 20-22 minutes.

~Remove foil and cook or for 5 more minutes.

Cheese Dip Directions (make while pigs in the blanket is cooking):

~In a small saucepan, add 1/2 cup heavy cream and 8 ounces softened cream cheese.

~Cook over medium heat, stirring until cream cheese has melted.

~Stir in 1/2 cup beer and bring to a simmer.

~Slowly add, 8 ounces sharp cheese, and 4 ounces pepper jack or provolone cheese whisking constantly until cheese is melted.

~Stir in 2 teaspoons mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt and 1 teaspoon pepper (it will thicken up as it cools)

Snickers Apple Salad Trifle

This is a big party hit.   Quick and easy to make.  

SNICKERS APPLE SALAD TRIFLE 

(serves 6)

Ingredients:

*1 (16 ounce) whip cream, thawed

*1 (5 ounce) box vanilla  or cheesecake instant pudding 

*1/2 cup whole milk or heavy cream

*4 large apples (I use two different types, Granny Smith and gala), chopped into bite size pieces

*2 cups seedless green or red grapes, halved

*4 (2 ounce) snickers bars, cut into bite size pieces

*2 tablespoons peanuts (optional)

*1/2 cup caramel sauce

Directions:

~In a large bowl, whisk 5 ounce box pudding and 1/2 cup milk together for 1-2 minutes. 

~Fold in 16 ounce cool whip, until well combined and smooth.

~Fold in 4 chopped apples, 2 cups grapes, 8 ounces snickers bar, and 2 tablespoons nuts.

~Place half of salad in a clean bowl.

~Drizzle with half of the caramel sauce.

~Add the remaining salad to the bowl.

~Drizzle the remaining caramel sauce over it.

~Cover and refrigerate for at least one hour.

• Chill before serving (I like to chill overnight, but chill a minimum of 2-4 hours).