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.

Parmesan Fettuccine Alfredo

It's taken us a few years to find fettucine alfredo recipe that we actually enjoyed. We got this one off of Kraftfoods.com (I'm sure that surprises no one by now!). You can easily add cooked chicken and other things to it according to your family's desires (veggies, etc)

8 oz. fettuccine, uncooked
3/4 cup Parmesan Cheese
1/3 cup whipping cream
3 Tbsp. butter or margarine, melted
1 clove garlic, minced
Dash of ground nutmeg

Cook fettuccine as directed on package. Drain fettuccine. Return to pan. Add remaining ingredients; toss to coat.

Buttermilk Pancakes

My kids ask for these almost every morning. They are very easy to make. If you don't have buttermilk, just mix one tablespoon of lemon juice in one cup of milk and let sit for 5 minutes. Even now with Chase's gluten sensitivity, I can still make these pancakes - I just use a mixture of rice, tapioca and potato flour - he can't tell the difference! These pancakes also freeze very well - I make a double or triple batch most times and freeze the extras.

1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 cup buttermilk
2 Tbsp. cooking oil

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.

For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Strawberry Crepes

We love crepes!! We make these up regularly for dessert or snacks. You can use other fillings, it doesn't have to be just strawberries and cream.

CREPES
1 egg, beaten
¼ cup milk
1/3 cup water
1 Tbsp. oil
2/3 cup flour
¼ tsp. sugar

FILLING
½ cup semisweet chocolate chips
1 cup sliced strawberries
¾ cup frozen whipped topping, thawed

1. In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.

2. Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

3. In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.

4. To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Pork Chops w/ Onions and Apples

I know this sounds like a weird recipe - and we thought it was too until we tried it. It's from our friend Julie - she and her husband had us over for dinner to try it. It's SO good!!

2 tsp coarsely ground pepper
½ tsp salt
½ tsp garlic powder
4 pork chops (the ones that cook to white, not the darker ones)
2 medium onions (thinly sliced)
2 medium tart apples – peeled and chopped (Granny Smiths work great)
2 Tbs butter
2 Tbs brown sugar

In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill the chops over medium heat until juices run clear. Meanwhile, in a skillet, sauté onions and apples in butter until tender. Add brown sugar and cook until thickened. Serve over pork chops.

Aunt Helen's Taco Soup

The secret to this recipe is using vegetable juice instead of tomato sauce. It adds a little bit more flavor and more nutrients (no worries - if you don't live vegetable juice, you won't even notice!).

1 lb. ground beef
1 medium onion, chopped
1 can corn
2 11oz cans V8 juice
1 small can green chilies diced
1 large can kidney beans
1 can diced tomatoes
Taco seasoning

Brown hamburger & onion together. Add remaining ingredients (don't drain the juice out of the canned items). Heat. Serve over tortilla chips. Top with sour cream, cheese and guacamole if desired.

Stir-Fry Chicken & Veggies

This is our no-fail stir-fry recipe. We enjoy making it up and serving it with other Asian inspired foods.

3 tablespoons canola oil
1/2 pound chicken breast cut into strips
1 package (10-16 ounces) frozen veggies containing broccoli, green beans, red bell peppers & mushrooms
2 tablespoons water
2 tablespoons soy sauce
1 package (10 ounces) fresh spinach (optional)

Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add the chicken and stir-fry for 2 minutes. Remove chicken.

Add the remaining oil to the skillet. When hot, add the frozen veggie mix and stir-fry for 4 minutes, until the larger pieces are cooked through. Return the chicken to the skillet, add the water and soy sauce, and stir-fry for an additional 2 minutes. Add spinach (if using). Cover the pan and steam over medium heat for 2 minutes. Using tongs, turn the spinach once so that it heats evenly; cover an steam for an additional 2 minutes.

Remove the chicken and veggies with a slotted spoon and serve.

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.

Quesadillas

2 Cups Cheese, Shredded
6 Flour tortillas
3 Tablespoons Green chiles, Diced
3 Tablespoons Green onion, Chopped
4 Ounces Chicken, Cooked

1. Sprinkle 1/3 cup of cheese over half of each tortilla. Top with chile peppers, green onion, and chicken. Fold tortillas in half, pressing gently.

2. In a skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.

Aunt Helen's Potato Soup

My Aunt Helen gave us her recipe for potato soup - and it's so delicious!! The kids love it because they can add whatever toppings they desire without having to do the same toppings that we do. I'd never cooked with leeks before, but I do believe they are the "secret" ingredient to this soup.



2 large leeks, cut the greens off and slice up the whites
2 Tablespoons margarine or butter
1 quart chicken broth
2 lbs. diced potatoes
1 pint heavy whipping cream

1. Saute leeks in margarine until tender. Add chicken broth and potatoes. Cook until potatoes are tender. Mash or whip mixture. Add whipping cream. Heat, then serve.




2. Top with whatever toppings you would enjoy on baked potatoes if you desire - green onions, sour cream, cheddar cheese, bacon bits, etc. Or just eat as is - sometimes we serve it in bread bowls.

Nacho Skillet Dinner

I have no idea where I found this one. I've been using it for over 10 years now. It's super easy, filling, and satisfies cravings for southwestern food. I think this is what you would get if you made a combination of chili and nachos.

1 pound ground beef
2 Cups Corn (frozen is better)
2 teaspoons chili powder
1 can kidney beans, drained
15 ounces tomato sauce
2 cups tortilla chips, broken
1 cup grated cheddar cheese

Brown ground beef in large skillet; drain. Stir in corn, chili powder, beans and tomato sauce. Simmer uncovered 10 minutes, stirring occasionally.

Sprinkle with chips and cheese. Cover, heat about 2 minutes or until cheese is melted.

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.

Chicken With Parmesan-Tomato Salsa Recipe

I found this recipe on Kraft Food's South Beach Diet website (when I was still on South Beach). Once I learned I actually was not insulin resistant, I moved on to more regular foods, however this became a favorite from my sugar free days.

1 Large Tomato, Chopped
1/3 Cup Green onion, Sliced
1 Tablespoon Balsamic vinegar
1/4 Cup Parmesan cheese, Grated
4 Small Boneless, skinless chicken breasts
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper

1. Combine tomatoes, onions, vinegar and cheese; set aside. Cook chicken in large nonstick skillet on medium-high heat 5 to 7 minutes on each side or until cooked through. Sprinkle with salt and pepper. 2. Serve topped with tomato mixture.

Chicken Divan

When growing up, we got to spend a couple weeks each summer in the Bay Area visiting my aunt & uncle and their kids. My aunt would make chicken divan. It took me several years to find a recipe that tasted similar to hers. It's still not as good as hers is, but we all enjoy it.

2 Cups chicken, cooked and chopped
2 Cups frozen broccoli
1 Can cream of mushroom soup
1 Can cream of chicken soup
1/4 teaspoon curry powder
2 Tablespoons mayonnaise
4 Cups rice, uncooked
1/2 Cup grated cheddar cheese

Microwave broccoli until heated through. Remove excess water. Combine soups, curry and mayonnaise. Spread soup combo across bottom of 9x13 pan. Evenly spread chicken and broccoli on top of soup mixture. Sprinkle cheese across top. Bake at 350 degrees for 15 to 20 minutes. While casserole is baking, prepare rice according to package directions. Serve casserole over rice.
Per Serving: 699 Calories; 20g Fat; 23g Protein; 104g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 479mg Sodium. Exchanges: 6 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

Broccoli Cheddar Soup

This recipe comes from our friend Julie. She was the manager of the apartment complex that we were assistant managers. Living and working that closely, we shared several meals together :)We'll be sharing a few of her recipes on here (everyone we've tried, we've loved!).




16 ounces frozen, chopped broccoli
1/2 cup butter or margarine
1/3 cup chopped onion
4 Tablespoons Flour
2 cups milk (or one cup milk and one cup cream)
1/2 teaspoon worcestershire sauce
1 cup grated cheddar cheese
1 cup velveeta, cubed


Cook broccoli and drain. Melt butter, add onion and saute. Blend in flour, add broth & cook until boiling, stirring constantly. Stir in milk, worcestershire sauce, broccoli and cheeses. Once cheeses are melted, serve.


Yield: 2 Quarts
Per Serving: 376 Calories; 30g fat; 17g Protein; 15g Carbohydrate; 2g Dietary Fiber; 91mgCholesterol; 1010mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

All-in-One Pot Saucy Pasta

This all time family favorite came from Kraftfoods.com. We've been making it regularly for over two years. It's easy for ward dinners, to take to someone's home, and freezes well.

1 lb. extra lean ground beef
1 medium onion, chopped
3 Cups rotini pasta, uncooked
2 Cups water
1 jar (26 oz.) spaghetti sauce (about 3 cups)
1 Cup sliced mushrooms
1 Cup chopped red peppers
1 Cup Shredded Mozzarella Cheese

BROWN meat large deep skillet; drain. Add onions; cook until tender.

ADD pasta, water and spaghetti sauce. Bring to boil; cover Reduce heat to low; simmer 15 min., stirring occasionally. Add mushrooms and red peppers; cook 5 min.

SPRINKLE with cheese.

Norwegian Meatcakes with Sauce

We had the privilege of having a missionary celebrate his birthday while in our area. He's from Norway so we contacted his mother. She said this is one of his favorite foods. If you enjoy meat and potatoes, you'll love this hearty meal!

1 lb ground beef
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp ground ginger
2 Tbsp potato flour/starch
7 fl. oz milk
1 egg

Sauce:
2 Cups water
6 Tbsp plain flour
7 fl. oz milk or water
1 beef bouillon cube
1 tsp salt
1/2 tsp pepper

Place ground beef into a bowl, add salt, and work in. It should become sticky. Add the potato starch and spices. Stir well.

Add milk 2 tablespoons at a time. (Stir well before adding more milk!)

Add the egg. With a tablespoon dipped in cold water, form small "cakes"/"cookies" and fry them in a frying pan with butter.

Remove and place on a plate when cooked.

Sauce:
After you have fried the meatcakes, add the 2 cups of water to the pan and let it boil. After a minute, pour it into a different sauce pan.

Add the bouillon cube and bring to a boil. Mix the milk or water and flour (no lumps).

Add the milk/flour mix to the boiling water while stirring. Add meatcakes to the sauce and let it simmer for 10-15 minutes.

Salt and pepper to taste.

Serve over cubed, boiled potatoes.