Aunt Sue Knight's recipe
10 eggs
2 c (8 oz) shredded Monterrey Jack cheese
2 c (8 oz) shredded Cheddar cheese
2 c small curd cottage cheese
Preheat oven to 350. Butter 13x9 dish. Beat eggs in large bowl. Stir in cheese, and remaining ingredients & mix well. Pour into dish. Bake until edges are golden brown & center is set, 35-40 minutes. Serve with salsa.
Friday, May 17, 2019
White Chocolate Fondue
3 c whipping cream
1/2 c sugar
1/4 c white creme de cacao
1 1/2 t vanilla extract
12 oz white chocolate, chopped
1. In a heavy saucepan (lg) combine w. cream & sugar over med heat. Stirring frequently, bring mixture to a boil.
2. Reduce heat to med-low & simmer about 25 minutes or until liquid has been reduced to 2 c.
3. Remove from heat. Stir in creme de cacao & vanilla. Add white chocolate; stir until melted. Serve warm or store in a microwavable safe container in fridge.
1/2 c sugar
1/4 c white creme de cacao
1 1/2 t vanilla extract
12 oz white chocolate, chopped
1. In a heavy saucepan (lg) combine w. cream & sugar over med heat. Stirring frequently, bring mixture to a boil.
2. Reduce heat to med-low & simmer about 25 minutes or until liquid has been reduced to 2 c.
3. Remove from heat. Stir in creme de cacao & vanilla. Add white chocolate; stir until melted. Serve warm or store in a microwavable safe container in fridge.
Peppermint Fondue
2 1/2 c light cream (half & half)
1 c powdered sugar
6 t all-purpose flour
Peppermint extract to taste
1-2 drops red food coloring
1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.
1 c powdered sugar
6 t all-purpose flour
Peppermint extract to taste
1-2 drops red food coloring
1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.
Dulce de Leche Caramel Fondue
14 oz sweetend condensed milk
1 c wrapped caramels
1 t vanilla extract
1. Heat condensed milk in fondue pot. Set at simmer or medium temperature.
2. Unwrap caramels; add caramels and vanilla to condensed milk.Stir constantly until melted.
3. To serve, set fondue pot at warm or lowest temperature; stir occasionally.
Makes 1 1/2 c.
1 c wrapped caramels
1 t vanilla extract
1. Heat condensed milk in fondue pot. Set at simmer or medium temperature.
2. Unwrap caramels; add caramels and vanilla to condensed milk.Stir constantly until melted.
3. To serve, set fondue pot at warm or lowest temperature; stir occasionally.
Makes 1 1/2 c.
Creamy Marshmallow Fondue
1 c sugar, divided
1/3 c water
20 regular marshmallows
3 egg whites
3 T water
2 T light corn syrup
1/4 t cream of tartar
1 t clear vanilla extract
In a heavy lg saucepan, combine 2/3 c sugar & 1/3 c water. Stirring frequently, bring to a boil over high heat. Remove from heat. Add marshmallows; stir until melted. Cover & set aside.
in top of a double boiler combine remaining 1/3 c sugar, egg whites, 3 T water, corn syrup, & add cream; stir until mixture is smooth. Stir in vanilla.
Serve warm or transfer to microwavable safe container. Store in airtight container in fridge.
3 c
1/3 c water
20 regular marshmallows
3 egg whites
3 T water
2 T light corn syrup
1/4 t cream of tartar
1 t clear vanilla extract
In a heavy lg saucepan, combine 2/3 c sugar & 1/3 c water. Stirring frequently, bring to a boil over high heat. Remove from heat. Add marshmallows; stir until melted. Cover & set aside.
in top of a double boiler combine remaining 1/3 c sugar, egg whites, 3 T water, corn syrup, & add cream; stir until mixture is smooth. Stir in vanilla.
Serve warm or transfer to microwavable safe container. Store in airtight container in fridge.
3 c
Kahlua Chocolate Fondue
1 t butter
2 sq semi sweet chocolate
1 pt marshmallow creme
1/2 c Kahlua
Melt butter & chocolate in fondue pot. Add marshmallow creme & Kahlua; heat, stirring until blended & smooth.
Serve with apple chunks, pear, banana, pineapple, sponge/pound cake cubes.
recipegoldmine.com
2 sq semi sweet chocolate
1 pt marshmallow creme
1/2 c Kahlua
Melt butter & chocolate in fondue pot. Add marshmallow creme & Kahlua; heat, stirring until blended & smooth.
Serve with apple chunks, pear, banana, pineapple, sponge/pound cake cubes.
recipegoldmine.com
Aunt Joanie's Fiesta Dip
8 oz fat free cream cheese
8 oz fat free sour cream
1 packet Fiesta Ranch dip
1 T Horseradish
1 T Worcestershire sauce
1 T cumin
1 T minced garlic
1 small can green chiles
Combine cream cheese, sour cream, horseradish, Worcestershire, and Ranch seasoning until blended. Add the rest of the ingredients and mix. Chill in fridge for an hour.
8 oz fat free sour cream
1 packet Fiesta Ranch dip
1 T Horseradish
1 T Worcestershire sauce
1 T cumin
1 T minced garlic
1 small can green chiles
Combine cream cheese, sour cream, horseradish, Worcestershire, and Ranch seasoning until blended. Add the rest of the ingredients and mix. Chill in fridge for an hour.
Raspberry Lemon Fruit Dip
1/2 c raspberry reduced-fat cream cheese spread from 8 oz container, softened
1/2 c marshmallow creme
1 container (6 oz) lemon yogurt
fruit
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
1/2 c marshmallow creme
1 container (6 oz) lemon yogurt
fruit
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
S'mores Fondue
14 oz sweetened condensed milk
11.5 oz package milk chocolate chips
1 t vanilla extract
7 oz jar marshmallow creme
1 package graham crackers
1. Heat condensed milk in heavy saucepan over medium heat. Add chocolate chips and vanilla; reduce heat to low and stir until melted.
2. In fondue pet set at simmer, heat marshmallow creme, stirring frequently.
3. When marshmallow creme creme is melted, tilt pot so it flows to one side. Carefully pour in chocolate sauce on other side. Set fondue pot at warm or lowest temperature; stir occasionally.
4. To make s'mores, draw graham crackers through both the chocolate and marshmallow creme.
Makes 3 1/2 cups.
11.5 oz package milk chocolate chips
1 t vanilla extract
7 oz jar marshmallow creme
1 package graham crackers
1. Heat condensed milk in heavy saucepan over medium heat. Add chocolate chips and vanilla; reduce heat to low and stir until melted.
2. In fondue pet set at simmer, heat marshmallow creme, stirring frequently.
3. When marshmallow creme creme is melted, tilt pot so it flows to one side. Carefully pour in chocolate sauce on other side. Set fondue pot at warm or lowest temperature; stir occasionally.
4. To make s'mores, draw graham crackers through both the chocolate and marshmallow creme.
Makes 3 1/2 cups.
Artichoke & Roasted Pepper Fondue
14 oz Can Artichoke Hearts
6 oz Jar Roasted Red Peppers
1 c grated Parmesan Cheese
1 c mayonnaise
1/2 c milk
dash red pepper flakes
1. Drain & coarsely chop artichoke hearts and red peppers.
2. Set fondue pot on simmer. Add all ingredients; heat, stirring frequently.
3. To serve, set fondue pot on warm or lowest temp. Stir occasionally.
Makes 3 1/2 cups
6 oz Jar Roasted Red Peppers
1 c grated Parmesan Cheese
1 c mayonnaise
1/2 c milk
dash red pepper flakes
1. Drain & coarsely chop artichoke hearts and red peppers.
2. Set fondue pot on simmer. Add all ingredients; heat, stirring frequently.
3. To serve, set fondue pot on warm or lowest temp. Stir occasionally.
Makes 3 1/2 cups
Tangy Pepper-Pecan Bris
1 jalapeno pepper, stemmed, seeded and chopped
1/4 c apricot preserves
1 4" round (8 oz) Brie with rind. room temp
1/2 c pecan halves, coarsely chopped
1 loaf (16 oz) French baguette, cut into 24 1/4" thick slices
Vegetable oil
1. Preheat oven to 425. In small bowl combine jalapeno and preserves; mix well.
2. Cut Brie in half horizontally. Place one half of the Brie, cut side up, onto center of large round baking stone. SPread half of the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of the Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
3. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.
1/4 c apricot preserves
1 4" round (8 oz) Brie with rind. room temp
1/2 c pecan halves, coarsely chopped
1 loaf (16 oz) French baguette, cut into 24 1/4" thick slices
Vegetable oil
1. Preheat oven to 425. In small bowl combine jalapeno and preserves; mix well.
2. Cut Brie in half horizontally. Place one half of the Brie, cut side up, onto center of large round baking stone. SPread half of the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of the Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
3. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.
Orange Fruit Dip
Aunt Ellen's
7 oz Marshmallow Cream
8 oz cream cheese
juice of one orange
small bit of orange zest
Mix & chill. Serve with fruit.
7 oz Marshmallow Cream
8 oz cream cheese
juice of one orange
small bit of orange zest
Mix & chill. Serve with fruit.
Festive Cranberry Cheese Spread
16 oz whole berry cranberry sauce
4 oz diced green chiles
2 T sliced green onions
1 T lime juice
1/2 t garlic salt
1/2 t cayenne pepper
1/2 t chili powder
8 oz red fat cream cheese
crachers
In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic, salt, cayenne pepper, and chili powder; mix until well-blended.
To serve, place cream cheese on serving dish. Spoon 1 c cranberry mixture over cheese. Serve with crackers. Cover & reserve remaining muixture.
4 oz diced green chiles
2 T sliced green onions
1 T lime juice
1/2 t garlic salt
1/2 t cayenne pepper
1/2 t chili powder
8 oz red fat cream cheese
crachers
In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic, salt, cayenne pepper, and chili powder; mix until well-blended.
To serve, place cream cheese on serving dish. Spoon 1 c cranberry mixture over cheese. Serve with crackers. Cover & reserve remaining muixture.
Swiss Cheese Cherry Spread
3 c shredded Swiss (12 oz)
1/4 c butter
1/2 c dried tart cherries
1/2 c mayonnaise
2 t Dijon mustard
1/2 c finely chopped green onions
assorted crackers
Bring cheese and butter to room temp. Meanwhile, cover cherries with boiling water and let stand 10 minutes. Drain well. Pat dry. Set aside. In a food processor bowl place cheese, butter, mayo, & mustard. Cover and process until combined. Stir in cheese and green onions. Cover & refrigerate up to 3 days. Serve with crackers. Makes 2 1/4 c.
1/4 c butter
1/2 c dried tart cherries
1/2 c mayonnaise
2 t Dijon mustard
1/2 c finely chopped green onions
assorted crackers
Bring cheese and butter to room temp. Meanwhile, cover cherries with boiling water and let stand 10 minutes. Drain well. Pat dry. Set aside. In a food processor bowl place cheese, butter, mayo, & mustard. Cover and process until combined. Stir in cheese and green onions. Cover & refrigerate up to 3 days. Serve with crackers. Makes 2 1/4 c.
Fiesta Dip
16 oz sour cream
16 oz refried beans
4 oz chopped green chiles or jalapenos
1 pky fiesta ranch dip mix
2 c shredded Mexican cheese blend (8 oz)
sliced black olives
tomatoes, chopped
green onions, chopped
shredded lettuce, optional
tortilla chips
In a shallow 1 1/2 qt microwavable dish, combine sour cream, beans, chiles, & dip mix. Stir in 1 c cheese. Cover & microwave on high for 3 minutes. Stir, rotate dish. Cover & microwave 2 minutes longer or until heated through. Sprinkle with remaining cheese, and all veggies.
16 oz refried beans
4 oz chopped green chiles or jalapenos
1 pky fiesta ranch dip mix
2 c shredded Mexican cheese blend (8 oz)
sliced black olives
tomatoes, chopped
green onions, chopped
shredded lettuce, optional
tortilla chips
In a shallow 1 1/2 qt microwavable dish, combine sour cream, beans, chiles, & dip mix. Stir in 1 c cheese. Cover & microwave on high for 3 minutes. Stir, rotate dish. Cover & microwave 2 minutes longer or until heated through. Sprinkle with remaining cheese, and all veggies.
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