Chocolate Fondue

1/2 Cup whipping cream
8 oz semisweet chocolate, chopped

1. In the top of a double broiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame.

Some ideas to serve with strawberries, banana slices, orange sections, pear wedges, apple wedges, pineapple, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries, broken sugar cookies, etc.

Sauerbraten

Our first year of marriage, Greg was really craving German food. Of all the different types of restaurants we could find on Oahu, we couldn't find a German one. We went to Oktoberfest to enjoy some German foods. Greg's mom sent us this recipe that Greg enjoyed back home. It's name literally means sour roast - but don't let that fool you! It's not sour and is very tasty. The kids love it, and it's easy to make.

1 1/2 pounds steak
1/4 Cup Brown gravy mix
2 Cups Water
1 Tablespoon Onion, Minced
2 Teaspoons Vinegar
2 Teaspoons Brown sugar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Worcestershire sauce
1 Bay leaf
1/2 Package Egg noodles

Cube steak into 1" pieces, brown, remove. Add gravy mix and water. Bring to a boil. Stir in remaining ingredients except for noodles.

Return steak. Cover and simmer for 90 minutes, stirring occasionally. Remove bay leaf. Serve over noodles.

If cooking in slow cooker, combine all ingredients into slow cooker. Cover and cook for 4 to 6 hours on High or 8 to 10 hours on Low.

Mom's Pot Roast

This is such an easy pot roast recipe. It turns out tender every time - you only need your fork (so put away those knives). My kids love it as much as Greg & I do. This is the way my mom always made it. After playing with other recipes, this is the only way I make it, too.

3 carrots, sliced
3 potatoes, sliced
2 onions, sliced
1 to 3 pounds beef roast
1 envelope onion soup
1/2 cup water

1. Put vegetables in bottom of crock pot. Combine onion soup mix with water and pour over meat. Cover, cook on Low 10 to 12 hours or High for 5 to 6 hours. The best part is the next day you can make roast beef sandwiches with the leftovers.

Hawaiian Haystacks

I was first introduced to Hawaiian Haystacks in my early 20s in Chico, California. Greg's family also enjoys them. We played with a few different sauces until we found this recipe in 101 Things to do with a Slowcooker. This is our family favorite now! Everyone loves it because they can individualize their servings.

2 Cans Canned chicken, cubed
1 Cup Chicken broth
2 Cans Condensed cream of chicken soup
12 Ounces Evaporated milk
6 Cups Cooked rice

1. Place chicken in greased 3.5 to 5 quart slow cooker. Combine remaining ingredients and pour over chicken. Cook on high heat 3 to 4 hours or on low heat 6 to 8 hours. Makes 4 to 6 servings.

2. Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, Chinese noodles, sunflower seeds, mushrooms, olives, sliced green peppers, green onion, celery, diced tomatoes, etc.

Easy Chili

Another great recipe from Julie. This is one chili recipe that tastes great, feeds a lot of people, and takes very little prep time!!

1 lb hamburger
1 onion
1 clove of garlic
1 28oz can bushes baked beans
2 cans crushed or diced tomatoes
1 small can tomato paste
1 Tbsp. salt
1 Tbsp. chili powder
3 Tbsp. brown sugar
2 cans kidney beans, drained
1 can black beans, drained
1 can northern white beans, drained

Heat thoroughly or cook in crock pot for 3-4 hours.
Brown hamburger with onion and garlic. Add baked beans, tomatoes, tomato paste, salt, chili powder and brown sugar. Combine.
Add kidney beans, black beans and white beans.
Heat thoroughly or put in crock pot on low for 3-4 hours.

Southwest Chicken Tortilla Soup

When you are in the mood for soup with lots of flavor, this is definitely the one you want! It is very easy to make and very flavorful. It can also be topped with corn tortilla strip if you desire.

4 boneless skinless chicken breasts
1 can (4 oz) chopped mild green chilies
2 cloves of garlic, minced
1 yellow onion, diced
2 cans (15 oz each) diced tomatoes, including juice
1/2 to 1 cup chicken broth
1 teaspoon cumin
1/2 cup shredded cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Place chicken in slowcooker.

Combine chilies, garlic, onion, tomatoes 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken.

Cook on HIGH for 3 hours or LOW for 6 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.

Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Per Serving: 314 Calories; 11g Fat; 40g Protein; 13g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

Glazed Ham with Dijon-Pineapple Sauce

I needed an easy ham recipe to make for Easter dinner. I'd never made a ham before and found this one. It was a HIT! Everyone loved it! My 5 year-old and 4 year-old kept taking slices of ham and eating them with their fingers instead of going after the desserts. It was also extremely easy. I did change a few things - I chose to cook it in a slow cooker instead to reduce the odds of it burning. I cooked it on low for 3 hours. I also poured the glaze over it at the beginning. It was really good and really easy.
1 cup firmly packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup dijon mustard
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained

PREHEAT oven to 350°F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired.

BAKE 2 hours or until ham reaches internal temperature of 140°F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.
MIX remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.