Fontinella Fondue

Fontinella Fondue by Italian Cooking
4 c shredded Fontinella cheese (16 oz)
2 T all-purpose flour
1 clove garlic, halved
1 1/2 c Riesling or other sweet white wine
cubed Italian bread for dipping
Fresh vegetables for dipping

1. In medium bowl, toss cheese with flour; set aside.
2. Rub each garlic half over inside of fondue pot or saucepan; discard garlic.
3. Pour wine into fondue pot. Over medium heat, heat until hot, do not boil.
4. Gradually add cheese mixture, by handfuls, stirring constantly after each addition until cheese melts; do not boil. Serve immediately. Makes 3 cups.

My Aunt Ellen's Famous Eggnog

My Aunt Ellen's Famous Eggnog
8 eggs, separated
1/2 c sugar
1 c whiskey
1 pint heavy cream

1. Beat egg whites until stiff but not dry, set aside.
2. Beat egg yolks, add sugar, beating well and continue to beat while adding whiskey.
3. Whip the heavy cream. Fold in whipped cream and beaten egg whites.

No-bake Chocolate Kahlua Christmas Balls

No-bake Chocolate Kahlua Christmas Balls
1 c semi-sweet chocolate chips
5 oz evaporated milk
1 1/4 c vanilla wafer cookie crumbs
1 1/4 c ginger snap cookie crumbs
1/2 c powdered sugar
1/2 c chopped walnuts
1/3 c Kahlua liqueur (don't substitute for store brand)
1 t vanilla extract
2 c shredded coconut

1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constatnly, until well blended. Remove from heat & set aside to cool for about 30 minutes.
2. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
3. Shape the mixture into 1-1 1/2" balls (if dough is too moist, add up to 1/3 c more crumbs), then roll in coconut.
4. Let air dry for 2 hours on waxed paper. Transfer to airtight container; store in fridge. Makes about 4 dozen.

Instead of Kahlua, try Grand Marnier, Creme de Cacao, or another liqueur.

Pecan Praline Bars

Pecan Praline Bars from Mary Engelbreit cookbook
crust:
3/4 c unsalted butter
1 c packed dark brown sugar
2 large eggs
2 t vanilla extract
1/2 t salt
1 c flour
topping:
12 oz pecans (3c)
1/2 c unsalted butter
3 c packed dark brown sugar
1/2 c light corn syrup
1/2 t salt
1 c heavy cream
2 T bourbon or dark rum

1. Preheat oven to 375. Line 15x10 jellyroll pan with foil, allowing foil to extend over sides. Grease.
2. In medium saucepan, melt butter over medium. Remove from heat & whisk in brown sugar, then eggs, vanilla, and salt with wooden spoon.
3. Stir in flour. Scrape into pan, spreading & smoothing with rubber spatula sprayed with cooking spray.
4. Bake 15 minutes or until springy. Cool on wire rack.
5. Spread pecans on large baking sheet & toast 8 min. Set aside til cooled.
6. Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
7. Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.
8. Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.
9. Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.Makes 60 servings

Garlic and Lemon Roasted Chicken!

http://fullbellies.blogspot.com/ posted this recipe and we had it the other night. It was so quick, easy, and there were few dishes to clean up, that's my kind of recipe! We'll use the leftover chicken for other recipes that call for cooked chicken. I'm always looking for short cuts.

Go check out her recipe for Garlic and Lemon Roasted Chicken!

Chicken Chipulos

Chicken Chipulos found on can of Sam's chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans (12.5 oz) chicken breast, drained
4 oz diced green chiles
1 small onion, chopped
8 oz sour cream
2 c shredded cheddar
1 pack burrito size tortillas

1. Preheat oven to 350.
2. Combine soups through sour cream in bowl.
3. Tear/cut tortillas into bite-size pieces & layer 1/3 onto bottom of 9x13. Layer chicken mixture on top, layer cheddar. Repeat 2 more times ending with cheese. Bake an hour, serve. 6-8 servings.

My Aunt Sue's Creamy Chicken Enchiladas

My Aunt Sue's Creamy Chicken Enchiladas
1 T butter
1 md onin, chopped
4.5 oz can chopped green chiles, drained
8 oz cream cheese, softened
3 1/2 c cooked chicken breast, chopped
10-12 8" tortillas
8 oz Mont Jack (or pepper jack) cheese
2 c whipping cream
1 can cream mushroom soup
(I add 4 oz sliced mushrooms, drained)

1. Melt butter in large skillet over medium high heat; add onion & saute 5 minutes. Add mushrooms & green chiles; saute 1 minute. Stir in soup, cream cheese, & chicken; cook, stirring until cream cheese melts. Add pepper to taste.
2. Spoon 2-3 T chicken mixture down center of each tortila. Roll up & place seam down in 2 lightly greased 9x13 (smaller if you have smaller) baking dishes.
3 . Sprinkle with cheese & drizzle with whipping cream.
4. Bake at 350 for 40-45 minutes.
Both my picky kids loved these.

Mesquite Lime Chicken

Mesquite Lime Chicken by Mc Cormick

2/3 c Chipotle Ranch pasta salad=4 points

1/4 c fresh lime juice (I use more)
3 T McCormick Grill Mates Mesquite Seasoning
2 T vegetable oil
2 T honey
1 1/2 lbs boneless chicken breasts (I make more and use leftovers for fajitas or salad)

1. Mix lime juice, seasoning, oil, and honey in a bowl.
2. Add chicken, turning to coat well. Marinate in refrigerator 15 minutes or longer.
3. Remove chicken from marinade and grill over medium heat 4-5 minutes per side, or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.

We usually serve this with lime cheese on the cob and a pasta salad.

Menu Plan Monday

I'm so excited to once again participate in Menu Plan Monday. Thanks to Organizing Junkie for hosting. Everyone, please stop by this site to see more great menu plans.

Please come back often, I post a new recipe every day. Also, I am looking for great grill recipes. If you have one to share, please leave me a note in my comments. Thanks!

Sunday: Mesquite Lime Grilled Chicken, Grilled Rosemary Parmesan Corn on the Cob, Chipotle Ranch pasta salad

Monday: Fajitas with leftover steak from last Saturday.

Tuesday: Creamy Chicken and Biscuits

Wednesday: Impossibly Easy Cheeseburger Pie with steamed vegetables.

Thursday: Crock Pot Enchiladas with salad. I have 17 more CP recipes here.

Friday: Lenten Meatless Friday-Lemon Parmesan Linguine, salad, garlic bread

Saturday: Something on the grill....I'm looking for great recipes to try. Any ideas?

Make ahead Pork Chops with Apple-Sage Stuffing

Make ahead Pork Chops with Apple-Sage Stuffing by Pillsbury
1 T butter
1/2 c chopped onion (1 med)
1/2 c thinly sliced celery (Opt)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pkg sage and onion-seasoned one step stuffing mix
4 4oz boneless smoked pork chops
2 T apple jelly

1. Spray 8" square (2 quart) dish with non-stick spray. Melt butter in large skillet over mdeium heat. Add onion and celery; cook 3-4 minutes until crisp-tender, stirring occasionally.
2. Add apple, raisins and apple juice; cook 2-3 minutes or until mixture comes to a complete boil. Remove from heat; stir in stuffing mix. Spread mixture in dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight (unless you want to bake immediately).
3. Heat oven to 350. Bake covered for 30 minutes.
4. Uncover and brush chops with jelly. Bake uncovered 15-20 minutes or until pork chops are thoroughly heated. 4 servings

Speedy Enchilada Bake

Speedy Enchilada Bake by Pillsbury
1 c chopped plum tomatoes
11 oz can Mexicorn
10 oz can enchilada sauce
20 oz tub Old El Paso Refrigerated Taco sauce with seasoned beef (make your own)
4 c small round corn tortilla chips
8 oz shredded mild cheddar cheese
1/4 c sliced green onions

1. Heat oven to 375. Spray 8" (2 quart) glass dish with nonstick spray. In medium bowl, combine tomatoes, corn, and enchilada sauce; mix well.
2. In sprayed dish, layer half taco sauce with beef, 1 1/2 c of chips, 1/2 c cheese, and half of the corn mixture. Repeat.
3. Sprinkle with remaining 1 c cheese and onions. Arrange reamining 1 c chips upright around edge of dish, overlapping if necessary.
4. Bake 35-40 minutes or until bubbly and thoroughly heated. 6 servings

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole by Pillsbury
1/2 c chicken broth
1/2 c sour cream
12 oz jar chicken gravy
5 oz (3 c) uncooked dumpling egg noodles
1 c frozen sweet peas
1/2 c diced cooked ham
1 t paprika
1/4 t pepper
4 4 oz boneless, skinless chk breast halves
1/2 t seasoned salt
4 1 oz slices Swiss cheese, halved

1. Heat oven to 375. In large bowl, combine broth through gravy; mix well with wire whisk. Stir in uncooked noodles through paprika, add 1/8 t pepper. Spoon into ungreased, shallow 2 quart casserole dish.
2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining pepper. Cover with foil.
3. Bake for 30 minutes.
4. Uncover; bake 20 minutes or until chicken is fork-tender and juices run clear , and noodles are tender and thoroughly heated.
5. Place 2 cheese slice halves over each breast. Bake an additional 5 minutes until cheese is melted. 4 servings

Chili-Cheese Taco Casserole

Chili-Cheese Taco Casserole (Busy Mom's Meals)

Chicken Casserole by Women's Day
My 20 month old liked this one
2 t olive oil
can mushrooms, drained
can cream chicken soup
1 1/2 c milk
1 1/2 c uncooked rice
1 c sour cream
1 medium onion, shredded
4 chicken breasts
1 c shredded Swiss or Gruyere cheese
salt & pepper

1. Heat oven to 350. Grease/spray 9x13 baking dish.
2. Whisk soup, milk, rice, sour cream, & onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon some soup mixture over and cover tightly with foil.
3. Bake 45 minutes until chicken juices run clear when pricked with a fork.
4. Sprinkle with cheese & bake uncovered 5 minutes until cheese bubbles & starts to brown.
Serve warm.

Taco Fiesta Chicken Lasagna

Taco Fiesta Chicken Lasagna byPillsbury make ahead
2 cans (14 1/2 oz ea) diced tomatoes with zesty mild green chiles, undrained
1/4 c taco sauce
3 cups cubed cooked chicken (I have pre-cooked chk in the freezer-see tips)
16 oz can refried beans
1/2 c sour cream
12 uncooked lasagna noodles
12 oz shredded Colby-Mont Jack cheese
1/2 c chopped green onions
1/4 c sliced ripe olives
2 T chopped fresh cilantro
chopped tomato as garnish
lettuce as garnish

1. Spray 15x12" sheet of foil and 13x9 (3 qt) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In med. bowl, combine beans and sour cream; mix well.
2. Spread about 1 c chicken mixture in bottom of sprayed dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 c chicken mixture. Sprinkle with 1 c of cheese and half of onions and olives.
3. Layer 4 more noodles, remaining bean mixture, 1 1/2 c chicken mixture and 1 c cheese. Top with 4 remaining noodles, chicken mixture, onions, olives, and cheese (Be sure top noodles are covered). Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additoinal 18-22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

Coffee Toffee Bark

Coffee Toffee Bark
24 oz white almond bark
6 t freshly ground fine-grind coffee
1 1/2 c chopped plain English toffee
1 c chopped chocolate covered English toffee

1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.