Pillsbury Pinwheels

yields 16 pinwheels

Ingredients:
8 oz crescent rolls
2 T ranch (I substituted Caesar dressing)
1/4 c (or 4 pieces) cooked, crispy bacon, crumbled
1/2 c shredded Cheddar
1/4 c chopped green onion

Directions:
1. Preheat oven to 350F. Unroll dough; separate into 2 long rectangles. Press each of the inch rectangles, to seal where it's perforated.

2.  Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

3. Bake 12-17 minutes or until golden brown. Immediately remove from cookie sheet (or those suckers will stick to the sheet.)

Protein Drink-a-ganza

Pumpkin pie protein shake

1 cup milk (cow, soy, or almond)
1 scoop vanilla protein powder
1/4 pumpkin puree 
1/4 cup vanilla yogurt or frozen light cool whip 
1/2 teaspoon pumpkin pie spice (add more according to preference)
1/2 cup crushed ice or 6 ice cubes 

Blend in blender (add the puree and cool whip closest to the blade so it doesn't get stuck at the top). 


Raspberry Banana Avocado Smoothie
 
 1 c frozen raspberries
1 avocado
1 frozen banana, optional*
1 c  plain yogurt
honey / Stevia / sugar / whatever sweetener you like
milk, optional
* Peel and cut the bananas into chunks (5-6 or even small pieces if you're in a hurry), place in a baggie and then freeze.

If you like your smoothies thinner than use half milk/ half yogurt. Blend all ingredients in your blender. Add sweetener to taste. I add about 1 tablespoon of honey. Yields one large serving or two smaller ones.

Blueberry Smoothie
1 c milk
6 oz vanilla yogurt
1 c blueberries
1 T flaxseed oil
1 cup ice

Place milk, yogurt, and the fresh blueberries into the blender with the ice, blend until mostly smooth, then add flaxseed oil.


Cantaloupe Smoothie

10 large romaine lettuce leaves
2 c chopped cantaloupe slices
1 c frozen strawberries
6 ice cubes

Place everything in the blender and blend until smooth. (I promise you can't taste the lettuce, but it gives a nice natural energy boost!)


The Green Monster

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 c Vanilla Greek yogurt
1 cup Unsweetened almond milk (or other kind of milk)
4 cups baby spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth. (yum yum yum! This is one of my fav's)

Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Cranberry Scones

Ingredients:

BUTTER:
1 1/2 c butter (no substitutes), softened
1/2 c fresh or frozen cranberries
2 T confectioners' sugar
1/2 t grated orange peel

SCONES:
2 1/2 c flour
2/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 c butter (no substitutes)
1 c fresh or frozen cranberries
1 c white chocolate chips
3/4 c butter milk

Directions:
In mixing bowl, cream butter. Stir in cranberries, sugar, and orange peel; mix well. Cover and refrigerate at least 1 hour. Meanwhile, combine dry ingredients in a bowl. Cut in butter until mixture resembles course crumbs. Add cranberries and white chocolate chips. Stir in buttermilk until just moistened. Turn onto lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into 8 inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400F for 15-18 minutes or til lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Scalloped Corn

Just like my Grandma Lock's (got this one from my awesome cousin, Donna)!!

Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper

Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.

TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.

Pfeffernusse!

makes about 3 dozen

Ingredients:

• 1/2 c molasses
• 1/4 c honey
• 1/4 c shortening
• 1/4 c margarine
• 2 eggs
• 4 c flour
• 3/4 c white sugar
• 1/2 c brown sugar
• 1 1/2 t ground cardamom
• 1 t ground nutmeg
• 1 t ground cloves
• 1 t ground ginger
• 2 t anise extract
• 2 t ground cinnamon
• 1 1/2 t baking soda
• 1 t ground black pepper
• 1/2 t salt
• 1 c confectioners' sugar for dusting

Directions:

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

German Apple Cake

from my friend Michael

Serves: 24
 
Ingredients:
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 4 cups apples – peeled, cored and diced
 
Directions:
• Preheat oven to 350 degrees. Grease and flour one 9x13” cake pan.
• In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour, salt, baking soda and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool, serve with a dusting of confectioners’ sugar or with a cream cheese frosting.

crumb cake

from Kraft cooking maumgazine
serves 8

Ingredients:
1 T butter
1 3/4 c graham crackers
1/2 c packed brown sugar
1/4 c chopped walnuts
2 t cinnamon
2 eggs
1 tub (8 oz) cool whip

Directions:
1. Melt butter in microwave. (in 2 qt at least 2 inch deep dish)
    Add 1/2 c graham cracker crumbs, 1/3 c sugar, nuts, and 1 t cinnamon;
    mix well. Set aside.
2. Beat eggs in large bowl w/ wire whisk add cool whip, remaining graham
    crackers, sugar, and cinnamon; stir til just blended. Spread over crumb mixture.
3. Microwave on medium 9-10 min or til cake start to pull away from side of dish,
    turning after 5 mins (top will be slightly moist). Place serving plate on top of dish;
    invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over
    cake. Fluff crumb topping w/ fork. Serve immediately.

Mix match potato salad

from Kraft foods magazine

Pick one in each category:

1. Potatoes: red, yukon gold, fingerling, new potato, or russet (2 lbs)

2. Dressing: kraft mayo, sour cream, miracle whip, caesar dressing,
     ranch dressing, zesty italian dressing, vinaigrette dressing.
     (1/2 c- 3/4 c)

3. Ingredients: cooked bacon, hard-cooked eggs, sweet onions, celery,
    cherry tomatoes, red/ yellow pepper, shredded cheese, green beans,
    green onions, radishes, apples, olives, peas, sweet relish, corn,
     red onion, parmesan cheese. (up to 1 1/2 c)

4. Seasoning: dijon mustard, horseradish, parsley, celery seed, basil,
    chives, cilantro, cumin, dill (1/2 T- 1 T)

Baked Avocado Fries

I loved these. Tried these off of Pinterest.

















source

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs- I recommend the Italian kind)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)



Preheat oven to 450.

Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Salt lightly if you like, it isn't really necessary though. Bake for about 20 minutes at 450, or until they are golden brown.

Quiche me!

(it's really Quiche Lorraine)
From the awesome Heather Davis

9 inch Pie crust
8 slices of bacon, crisply cooked and crumbled
1 cup shredded swiss cheese
1/3 cup finely chopped onion
4 large eggs
2 cups whipping (heavy) cream
1/4 tsp. salt
1/4 tsp pepper

1. Heat oven to 425 degrees.
2. Make pie crust or use bought one. Place crust in a pie pan. Make sure you press pie crust firmly into the pan. Sprinkle bacon, cheese, and onions in the bottom of the crust. Beat eggs slightly in large bowl with fork or wire whisk. Beat in remaining ingredients. Pour into dish. Bake for 15 minutes.
3. Reduce heat to 300 degrees. Bake about 30 minutes longer or until knife inserted comes out clean. Let stand ten minutes before eating.

Cheddar Jalapeño Mashed Potatoes

A mexican twist on a classic

serves 10

Ingredients:
2 lbs baking potatoes (abt 6)
3 T flour
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Directions:
Heat oven to 350F. Book potatoes in boiling water in saucepan 20 min or til tender; drain. Cool. Peel and slice potatoes. Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed; top w/ cheese. Bake 25-30 mins or til heated through.

Chicken Tetrazzini Florentine

from Kraft
serves 6

Ingredients:
1/2 lb spaghetti, broken into thirds
1 pkg (6 oz) baby spinach leaves
1 onion, chopped
3 T butter
1 pkg (8 oz) fresh, sliced mushrooms
3 T flour
1 1/2 c chicken broth
2 c shredded cooked chicken
1 tub (10 oz) Philadelphia Italian cheese and herb cooking creme
6 T grated Parmesan cheese
1 1/2 c shredded mozzarella cheese

Directions:
1. Heat oven to 350F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to boiling water for last minute.
3. Cook & stir in butter in large skillet 5 min. Stir in mushrooms, cook and stir 4 mins or til mushrooms release liquid. Add flour; cook and stir 1 min. Add broth; cook and stir 4 mins or til thickened.
4. Drain spaghetti in colander. Add mushrooms mixture, chicken, cooking creme and 3 T Parmesan; mix well. Pour into 13x9 dish sprayed w/ cooking spray; cover.
5. Bake 25 min. Top w/ mozzarella and remaining Parmesan; bake, uncovered, 8-10 min or til spaghetti is hot & bubbly and mozzarella is melted.

Blueberry strata

serves 12

Ingredients:
12 slices firm white bread cut into 1/2 inch cubes (abt 8 cups)
2 c frozen or fresh blueberries
1 pkg (8 oz) cream cheese, cut into small cubes
8 eggs
2 1/2 c milk
2 t cinnamon
1 c maple syrup
1/4 c brown sugar

Directions:
1. Spread half the bread cubes onto bottom of 13x9 inch baking dish sprayed with cooking spray; cover w/ 1 c blueberries, cream cheese, and remaining bread.
2. Whisk eggs, milk, and cinnamon in medium bowl til well blended. Add 1/3 c syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.
3. Heat at 350F. Bake strata, covered, 1 hour to 1 hour 5 mins or til center is set and top is lightly browned, uncovering after 30 mins.
4. Bring remaining syrup and blueberries to boil in saucepan, stirring constantly; simmer on medium-low heat for a minute, stirring constantly. Serve over individual servings of strata.

Sushi making (in photos)

Photos courtesy of Hiroko

Veggies:



(I love avocado and cucumber is traditional in a sushi roll)









Meat:



Tuna & crab










Don't forget to steam some rice too. So onto the method:














1. Spread seaweed wrap on sushi roller
2. Spread rice equally over seaweed
3. Add crab & tuna
4. Add veggies

Roll up like so:














And then cut up into smaller segments and it'll look all pretty like this:













Enjoy!

Heidi's Chicken Enchiladas

From my sweet, SIL, Heidi.
serves about 12

12 – 14 flour tortillas
1- can green enchilada sauce
2- cans cream chicken soup
1- can milk (use one of the cream of chicken cans to measure out normal milk)
2- 4oz cans green chilies
chopped green onion (2Tish)
2 -cans black beans
1 -cup cooked rice
Some chicken (1 cup-ish)

Mix in bowl and add a little of your enchilada sauce.
Scoop into tortillas
I sprayed a little Pam on the bottom of my 13x9 pan but she didn’t say to.
Top with 1 can green enchilada sauce (minus the little you put in the mixture)
Sprinkle with grated cheese. She uses Monterey Jack mix from Costco, I had cheddar and it tasted great too.
Place the dish on a cookie sheet (those babies are crammed in there and spillage will happen) :O)
Bake at 350 for 45 minutes
If you have limes or lime juice put a little on after you plate it.

Fondue Cooking Styles

From the Melting Pot Cookbook
these are cooking styles for veggies/ meat

Mojo Cooking Style

5 1/2 c warm water
juice of 1/2 an orange
juice of 1/2 a lime
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
1 T finely chopped garlic
2 T chopped fresh cilantro (or 2 t dried)
2 T kosher salt
1 T pepper

Whisk water, orange juice, lime juice, onion, celery carrot, garlic, cilantro, salt, and pepper in bowl til combined. Pour in fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork (we usually just toss the veggies in and rescue those with a slotted spoon). Cook in broth to desired done-ness. Serve with favorite sauce.

Court Bouillon Cooking Style

5 1/2 c warm water
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
2 t garlic powder

Whisk water, onion, celery, carrot, salt, pepper, and garlic powder in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.

Luau Cooking Style
One of my fav's

4 c low sodium chicken broth
1 c pineapple juice
1/2 c soy sauce
1/2 t ginger
3 garlic cloves, thinly slived

Whisk broth, pineapple juice, soy sauce, garlic, and ginger in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.

Coq au Vin Cooking style
One of our family fav's

3 3/4 c warm water
1 1/2 c burgundy (grape juice)
3/4 c thinly sliced button mushrooms
1/2 c chopped scallions
3 T finely chopped onion
2 T finely chopped garlic
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper

Whisk water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt, and pepper in a bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.

Marinated stuff for the fondue pot

From the Melting Pot Cookbook
Things to cook in the styles of cooking
*Note that all these marinades- the bigger the pieces, the longer you'll want to marinate the meat. As with most marinades, the longer you marinate the stronger the taste. You can usually tell by smell how potent the marinade will be*

Panang Curry Chicken Marinade
serves 8-10

1/2 c packed light brown sugar
1/4 c red curry paste
1 (14 oz) can unsweetened coconut milk
1 T lemon juice
1 t ginger
1 T paprika
2 lbs chicken, cubed

Combine sugar, curry paste, coconut milk, lemon juice, ginger and paprika in bowl and whisk til blended. Add check and toss by hand til coated. Marinate, covered, in the fridge for at least 8 hrs.

Greek Marinade
(best on chicken or seafood)
serves 2-4

1/2 c lemon juice
1/4 c olive oil
1 T honey
1 T dried oregano
kosher salt to taste
pepper to taste
8 oz beef or chicken or favorite seafood, cubed

Whisk lemon juice, olive oil, honey, oregano, salt and pepper in bowl til combined. Add beef and toss by hand til coated. Marinade, covered at least 30 mins-4 hrs

Sesame soy marinade
serves 4-6

2 T warm water
2 T light brown sugar
1/4 c soy sauce
1 T sesame oil
2 T finely chopped scallions
1 t finely chopped garlic
1/2 t ginger
1/4 t pepper
1 lb beef or chicken, cubed

Combine water and brown sugar in bowl & whisk til brown sugar is dissolved. Add soy sauce, sesame oil, scallions, garlic, ginger, and pepper and whisk til combined. Add beef and toss by hand til coated. Marinate, covered, in fridge 3-8 hours.

Teriyaki Marinade
(one of our faves)
serves 4-6

3/4 c soy sauce
1/4 c packed light brown sugar
1/4 c water
1/2 c rice wine vinegar (contrary to name, it doesn't have alcohol)
1 T sesame oil
3 garlic cloves, finely chopped
1 (1 inch) fresh ginger peeled, finely chopped (or 1/8 t ground ginger)
1 lb beef or chicken cubed

Combine soy sauce, brown sugar, water, vinegar, sesame oil, garlic & ginger in small sauce pan. Bring to boil, whisking constantly. Place in fridge til completely cool. Combine w/ beef in bowl and toss by hand til beef is coated. Marinate, covered 2-4 hours.

Cilantro-Lime Marinade
serves 4-6

Juice of 2 limes
1/2 c olive oil
1 garlic clove, finely chopped
2 T chopped fresh cilantro
1/2 t chili powder
1/2 t cumin
1/2 t red pepper flakes
kosher salt to taste
pepper to taste
1 lb chicken, cubed or favorite seafood

Whisk lime juice, olive oil, garlic, cilantro, sugar, chili powder, cumin, red pepper flakes, salt and pepper in bowl til combined. Add chicken and toss by handed til coated. Marinate covered in fridge 30 mins- 4 hrs.

Balsamic marinade
serves 4-6

1 c balsamic vinegar
1 T light brown sugar
1 T soy sauce
1 1/2 t honey
1 lb beef, cubed

Cook vinegar in saucepan over medium 10-12 mins or til reduced by 3/4. Whisk in brown sugar, soy sauce,& honey. Pour into bowl and chill, uncovered 30-45 mins. Add beef and toss by hand til coated. Marinate, covered in the fridge 8-24 hours.

Garlic & Herb Marinade
serves 4-6

8 cloves garlic
2 T veggie oil
1 T chopped fresh parsley
1 t dried basil
1 1/2 t kosher salt
1 lb chicken, cubed

Saute garlic in oil for til golden brown. Combine with parsley, basil and salt in bowl and mix well. Add chicken and toss by hand til coated. Marinate, covered, in the fridge 30 mins- 4 hours.

Feng Shui Fondue

From the Melting Pot Cookbook
serves 4-6

Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
1/2 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sake (substitute: rice vinegar)
1/4 c rice wine (substitute: apple juice)
2 t finely chopped garlic
2 t finely chopped shallots
2 t crushed red pepper
2 T chopped scallions

Directions:
Toss Butterkäse & Fontina with flour in a bowl. Warm: white wine, sake, and rice wine. Stir in garlic, shallots and red pepper using a fork. Cook 30 seconds, stirring constantly.
Add half the cheese blend & cook til cheese is melted, stirring constantly. Add remaining cheese a little a time, stirring as adding til cheese is melted. (Can be warmed in double boiler or fondue pot).

**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.

Creamy Garlic & Herb Cheese Fondue

From the Melting Pot Cookbook
serves 4-6

Ingredients:
1 1/2 t finely chopped fresh thyme
1 t finely chopped garlic
1 T unsalted butter
2 c heavy cream
8 oz Cambozola or brie cheese, finely chopped
1/4 t pepper

Directions:
Cook time and garlic in butter in small sauce pan over medium-low heat for 2 mins or til garlic is soft [don't brown garlic]. Add cream and increase temp to medium-high. Bring to simmer. Decrease heat and simmer til cream is reduced by 1/3, stirring frequently. Stir in cheese using a fork. Cook til cheese is melted, stirring constantly. Stir in pepper. Pour into warm fondue pot, keep warm over low heat.

*note: you may make this sauce a couple hours in advance, but it should be reheated very slowly to prevent separation.

**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.

Zesty Cheddar Fondue

From Melting Pot Cookbook
serves 4-6

Ingredients:
2 3/4 c (11 oz) shredded cheddar
3 T flour
1 c beer (substitutes: O'Douls (non-alcoholic beer), chicken or beef stock)
4 t horseradish
2 t Worcestershire sauce
4 t dry mustard
2 T chopped cooked bacon
2 t pepper
1 T chopped scallions

Directions:
Toss cheese with flour in a bowl. Warm beer. Stir in horseradish, Worcestershire sauce and mustard with fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook til cheese is melted, stirring constantly. Add remaining cheese in small amount at a time, stirring after each addition until cheese is melted. Fold in bacon and pepper. [can be cooked in double boiler or fondue pot]. Garnish with scallions.

*Note: Proper thickness is that of warm honey. Not all cheese may be necessary or may need additional cheese to get desired thickness.

**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.

Wisconsin Trio Fondue

From The Melting Pot Cookbook
serves 4-6

Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
3/4 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sherry (substitute: pineapple juice)
2 t chopped shallots
1 t pepper
1/4 c crumbled blue cheese
2 T chopped scallions

Directions:
Toss Butterkäse & fontina cheese with flour in a bowl. Heat wine & sherry on medium til warm. Stir in shallots. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook til melted, stirring constantly. Add remaining cheese blend small amount at a time, stirring constantly til cheese is melted. Fold in pepper & blue cheese. [You can heat in double boiler or in fondue pot]. Garnish with scallions.

Note: Fondue should be consistency of warm honey when completed. Monitor cheese as it's being added. Not all cheese may be needed or it may need slightly more to get desired consistency.

**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.

Slow cooker Jambalaya

from AmericanFamily.com

serves 8

Ingredients:
2 lbs boneless, skinless chicken thighs
1 lb smoked sausage, cut into 1 inch slices
1 large onion, diced
1 large green pepper, seeded and chopped
3 celery stalks, chopped
1 (28 oz) diced tomatoes with juice
3 cloves garlic, diced
2 c chicken broth
1 T Cajun or Creole spice mix
1 t dried thyme
1 t dried oregano
1 lb extra large shrimp, pealed and deveined
1 3/4 c long-grain rice
parsley (optional)

Directions:
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in large (5 qt) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 mins more. Sprinkle with chopped parsley if desired.

Nutritional Jazz: 457 calories; 621 mg sodium; 43 g protein.

German Pot roast

From my friend Ryan, Danke!

Serves 8

Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)

Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.

5 ingredient quiche

serves 6

Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese

Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

Mediterranean Lasagna

Ingredients
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese

Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.

Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.

Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.