Easy Chocolate Fondue

2 c. (1 pint) heavy cream
1 - 12 oz. package milk chocolate chips
1 - 12 oz. package semi-sweet (or dark) chocolate chips
Liqueor or Vanilla Extract (opt.) - I opted without this week and it was great!

In a double boiler, start to warm the cream. Keep water in underneath pan at a gentle rolling boil. Add all the chocolate and stir until melted and creamy. Transfer to a fondue pot to keep warm and serve with an assortment of fruit, cookies, and cakes. Enjoy!

Cucumber Salad

This is one of our favorite, simple ways to eat cucumbers!

2 cucumbers, sliced
1/8 tsp. fresh ground pepper (I use a lemon pepper grinder)
1/2 tsp. salt
2 Tbls. white balsamic vinegar

Toss and let sit until ready to eat. Enjoy!

Couscous Sausage Stuffed Peppers

I adapted this recipe from Martha Stewart.

1 Tbls. olive oil
1 med. onion, chopped
2 cloves garlic , minced
1/2 tsp. salt
1/8 tsp. fresh ground pepper
12 oz. sausage
1 can (14 1/2 oz.) diced tomatoes
3/4 cup couscous
4 bell peppers (or several smaller ones), halved lengthwise, seeds and ribs removed
3/4 c. cup shredded Monterey Jack cheese

Preheat oven to 400 degrees.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper; cook until softened, about 3 minutes. Add sausage to skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and 1 cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat, and stir in couscous.

Fill pepper halves with couscous mixture. Pour 1/2 cup water into a large baking dish; arrange stuffed peppers in dish. Cover with foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle Monterey Jack over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes.

Sauteed Greens

2 Tb. Olive Oil
2 Tb. Butter
3 cloves Garlic, minced
1 1/2-2 lbs. Greens (Kale, Beet, Mustard...)
Fresh Lemon or Lime juice
Salt
Pepper

Add olive oil and butter to large saute pan and melt. Add garlic and saute for a minute until starting to turn golden then add greens. Saute until wilting (a few minutes). Remove to serving bowl and squeeze a little fresh citrus juice over and season to taste.

Couscous Pilaf

1 1/2 c. & 2 Tb. chicken stock
1 carrot finely diced
1/4 c. frozen peas
1 c. couscous
1 Tb. butter
1/2 tsp. salt
1/4 tsp. pepper

Put chicken stock in pan with carrots & peas. Bring to a boil and allow to simmer until carrots are tender. Remove from heat. Add couscous, stir & then cover until stock is absorbed (about 5 minutes). Uncover and fluff with a fork. Add butter and seasoning.

**Check your couscous for specific instructions - may vary a bit. Adjust accordingly.**

Bleu Cheese Butter

3 tablespoons crumbled blue cheese
2 tablespoons butter, softened
1 teaspoon fresh chives (optional)

Combine ingredients and serve a dollop on top of finished steaks.

Triple Chocolate Chip Cookie Pizza

This is a family favorite! I adapted this alot from a Pampered Chef recipe.

1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips

Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.

Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil

Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.

Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Marinara Meat Sauce

Olive oil
1 lb. sausage or ground beef
1 onion, diced
3 cloves garlic, minced
2 cans diced tomatoes
2 tsp. Italian Seasoning (can use combo of fresh herbs especially basil and oregano - increase amount)
1 tsp. salt
1/4 tsp. fresh ground pepper

Brown meat with a little olive oil. Add onion and saute until starting to soften. Add garlic and continue to saute until onions are almost translucent. Add remaining ingredients and simmer for 10-20 minutes. Serve over pasta w/parmesan cheese.

Garlic Cheese Breadsticks

I adapted the pizza dough recipe I use to make these.

1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour
1/4 c. grated parmesan cheese
3 cloves minced garlic
1 -2 tsp. italian seasoning
1 egg white, beaten

Dissolve the yeast in the water. Add the rest of the ingredients (except egg white) in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Divide dough and roll into breadsticks. Brush with egg white. Sprinkle with additional cheese, italian seasoning, sesame seeds, or sea salt. Bake at 450 degrees F. for 8-10 minutes until the crust looks crispy and lightly browned.

Egg Salad

I taste and adjust accordingly.

6 boiled eggs, diced
1 Tb. dill relish
1 Tb. mayonnaise
1 tsp. fresh dill, snipped
1 squirt mustard
pinch salt
pinch sugar
pepper to taste

Combine ingredients and chill until ready to serve.

Granola

This didn't get as crispy as I would like but the flavor is really good!

9 cups rolled oats
1 1/2 cups wheat bran (or wheat germ or oat bran)
1 c. coconut
1 c. sunflower seeds
1 c. chopped almonds
1 c. chopped pecans
1 c. chopped walnuts
1/2 c. ground flax seed
1 1/2 teaspoons salt
1/3 cup maple syrup
1 cup honey
1 cup canola oil
1 Tablespoon ground cinnamon
1 Tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat bran, cocunut, flax, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in the preheated oven until crispy and toasted, about 30 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Chicken Salad

I taste and adjust accordingly.

2 cooked chicken breasts, diced or shredded
1 Tbl. fresh dill, snipped
1/2 c. green or red seedless grapes, quartered
3 scallions, chopped
1/4 tsp. salt (could use seasoned salt instead)
1/8 tsp. fresh ground black pepper
1-2 Tbl. Mayonnaise (the real stuff!)
2 Tbl. toasted pecans, finely chopped (opt.)
1/8 c. celery, finely diced (opt.)

Combine all ingredients. Chill until serving. Great with crackers or served on croissants.

Black Bean & Corn Salad

This is also great served with chips.

2 cans black beans
1 can corn
2 c. fresh tomato, diced
1 med. onion, finely diced (or can use green onions)
1 med. bunch cilantro, chopped
1 tsp. salt
1/4 tsp. cayenne pepper
Juice of one lime

Combine all ingredients and toss gently.

Loaded Potato Salad

This is my original recipe.

8 med-lg. potatoes, boiled & cubed
10 slices bacon, cooked & crumbled
¼ c. onion, finely chopped
1/3 c. celery, chopped
½ c. shredded sharp cheddar cheese
2 Tbl. fresh chives, chopped
2 tsp. fresh dill
1 tsp. salt
Combine all ingredients.

DRESSING:
2/3 c. mayonnaise
1 tsp. yellow mustard
½ tsp. salt
¼ tsp. fresh ground black pepper

Combine and pour over the salad. Gently mix to combine.

Macaroni & Cheese

This is a slight variation on Ina Garten's recipe. Sooo good!

Vegetable oil
Salt
1 lb. elbow macaroni or cavatappi
4 c. milk
8 Tbls. unsalted butter, divided
1/2 c. flour
8 oz. Gruyere cheese, grated
8 oz. extra-sharp cheddar, grated
4 oz. smoked cheddar
1/2 tsp. freshly ground black pepper
1/2 tsp. grated nutmeg
3/4 lb. fresh tomatoes
1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddars, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Thinly slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.

Chocolate Chip Almond Muesli Cookies

I came up with these cookies to use some ingredients I had on hand (almond butter and muesli). We really liked them!

1 c. butter
1-1/2 c. brown sugar
14 oz. almond butter (could use peanut butter)
1-1/2 tsp. vanilla
2 eggs
2 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
2 c. muesli
12 oz. semi-sweet chocolate chips (white chocolate would be also delicious!)

Preheat the oven to 350 degrees. Cream butter, sugar, almond butter, vanilla, and eggs. Add flour, salt, and baking soda. Stir in the muesli and chocolate chips. Drop by Tablespoonfuls on baking sheet and bake for 12-15 minutes until golden brown on the outside. Cool slightly before removing to cooling rack.

Fajitas

Oil
1 lb. boneless, skinless chicken breasts, cut in thin strips
2 bell peppers (green and red or yellow), cut in strips
1 med. onion (red or sweet), cut in strips
1 tsp. cumin
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Saute chicken in oil until done. Remove from pan. Add peppers and onions to pan and saute until tender crisp; add chicken back with seasonings.

Put pepper and chicken mixture in warm tortillas and top w/cheese, salsa, guacomole, lettuce, and tomato.

Onion Rings w/Spicy Dipping Sauce

This is a Rachael Ray recipe.

Vegetable or canola oil for frying
2 large sweet Vidalia onions
2 cans evaporated milk, 5 ounces
1 cup all purpose flour
1/2 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
Coarse salt

Dipping sauce:
1 cup sour cream
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.
Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.

For dipping sauce, combine all ingredients in a bowl and stir.

Mushroom & Swiss Sirloin Burgers w/Balsamic Mayo

This is a Rachael Ray recipe.

1/4 cup chopped onion
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire sauce
Steak Seasoning Blend or, coarse salt and pepper
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves, optional

Preheat grill pan or large nonstick skillet. Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill. Grill burgers 4 to 5 minutes on each side for medium well doneness.

Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat. Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.

Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish. To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.

Guacomole

2 avocados
1/2 c. salsa (can use fresh)
1/3 c. plain yogurt or sourcream
Lime Juice to taste
1/4 tsp. salt
1/4 bunch cilantro

Mash avocado, add the rest of the ingredients. Serve with chips.

Fresh Salsa

This is our favorite salsa recipe. You could add jalapeno if you like it spicier. I adapted this recipe from Pampered Chef.

6-8 tomatoes, diced
1/2 med. onion finely diced (I like red or sweet)
1/2 bunch cilantro, chopped
Juice of 1/2 lime
1/2 tsp. sea salt
1/8 tsp. ground red pepper

Combine all ingredients and serve with tortilla chips.

Mexican Lasagna

This is my original recipe (inspired by Rachael Ray) and it was a hit this week!

1 1/2 lbs. lean ground beef (could also use turkey)
1 med. onion, diced
4 cloves garlic, minced
2 peeled carrots, shredded
1 can (15 oz.) diced tomatoes (do not drain)
1 can (8oz.) tomato sauce
1 can (15 oz.) refried beans (I like black beans)
1/4 c. cilantro, finely chopped
3 Tb. chili powder
1 Tb. cumin
1/4 tsp. cayenne pepper
6 flour tortillas (wheat of white)
1 (16 oz.) jar salsa
3 c. shredded cheese
1 1/2 - 2 c. crushed tortilla chips

Brown ground beef with onion and garlic. Add tomatoes, tomato sauce, refried beans, and carrots. Stir together. Add chili powder, cumin, cayenne, and cilantro. Spray 9x13 w/nonstick cooking spray.

Layer the following:
2 tortillas (will overlap in middle)
1/3 of meat mixture
1/3 jar of salsa
1 c. cheese
Repeat layers 2 more times and top with crushed tortilla chips.

Bake at 350 for 25-30 minues until bubbly and cheese is melted. Slice and serve. Can top with fresh cilantro, diced tomato, lettuce, sourcream, and/or more salsa if desired.

Serves 8

Egg & Potato Scramble

This is my original recipe when I had an abundance of eggs and some leftover ham.

2-3 Tb. butter
2 c. shredded potato
1/2 c. ham, bacon, or sausage
6 eggs
1/4 c. milk, half & half, or cream
1 tsp. salt
1/4 - 1/2 tsp. fresh ground pepper
1/2 c. shredded cheese (I like sharp cheddar)

Melt butter in skillet. Add potatoes and cook for 3-5 minutes until tender; add meat and cook 1-2 minute longer. Combine eggs, milk, salt, & pepper. Pour egg mixture into skillet and scramble with potato & meat. When mostly cooked, add cheese and finish scrambling.
Serves 4

Variations:
1) Add fresh herbs with egg mixture.
2) Omit meat.
3) Add onion with the potato.
4) Do a breakfast bowl - split a biscuit in half, put egg potato scramble on top (omit meat), and finish with sausage gravy.

Tomato & Asparagus Salad

This is excellent served with brunch. It's very pretty and fresh.

1 bunch asparagus, blanched and cut in 1/2 in. pieces
2 c. tomatoes, cut into bite size pieces (cherry, yellow, roma - whatever you have)

2 oz. olive oil
1 oz. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine asparagus & tomatoes in bowl. Mix dressing ingredients together and pour over vegetables. Gently toss and allow to marinate 1-2 hours before serving.

Serves 4

Hashbrown Casserole

Originally from allrecipes.com - changed very slightly.

1 (30 oz.) package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 sm.-med. finely chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Sharp Cheddar cheese


Preheat oven to 350 degrees F. Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese and pour into prepared pan or dish. Bake uncovered for 35 minutes or until lightly browned and bubbly.

Serves 8