Cheese Fondue

Tips:

   1. Make sure everything is prepped before you turn the stove on.  

   2. Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

   3. Do not leave the cheese unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always. 

Ingredients:

2 lbs. Grated Cheese (I prefer White Cheddar).

4 Cups Melting Liquid (This can be sparkling cider, or beverage of your choice that starts with a "B" and ends with an "R".)

4 Tbsp. Corn Starch

Hot Sauce to Taste

Garlic Powder to Taste

Directions:

1. Heat the melting liquid over a medium high flame. 

2. Take half of the cheese and toss in a separate bowl with the corn starch. (Keep the rest of the cheese in reserve.) 

3. When the melting liquid is simmering, add the cheese that has been tossed with the corn starch.  

4. Stirring until it has melted and been incorporated.  

5. Add in the rest of the cheese and the hot sauce and garlic powder to your taste preferences.  

6. Never add more cheese until the previous addition has been melted and incorporated.  Bring up to a melting point.  

7. Transfer to a fondue pot over a flame to keep warm. 

8. Stir the pot as necessary to prevent scorching. 

Serves 4 people

Serve with:

Bread

Veggies (Broccoli, Carrots)

Granny Smith Apples

Pretzels 

Tortilla Chips 

Zucchini Cupcakes

Ingredients:

3 eggs

1 1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract (optional)

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup 2% milk

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

Directions:

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. 

40-50 Minutes

Oven Roasted Garlic Lemon Parmesan Zucchini

Ingredients:

1 1/2 lbs Zucchini (4-5 small/medium)
2 Tbsp Olive Oil
1 tsp zest of a lemon
2 cloves garlic (crushed or finely minced)
3/4 cup finely shredded Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350.  Line a rimmed cookie sheet with aluminum foil.

Cut Zucchini into 4th (or halves if you want bigger pieces and it makes it easier to put the cheese on).

In a small bowl mix together the olive oil, lemon zest and garlic.  Brush the mixture over the top of the zucchini.  Try to get some of the garlic and lemon on each piece.  Then sprinkle the tops with the parmesan cheese.  Season lightly with salt and pepper.

Bake in preheated oven for 11-13 minutes then adjust the oven rack near the top and broil for several minutes until the parmesan is golden brown.  They are best if served warm.

Lemon Rice

Ingredients:
1 cup Water
1 cup Chicken Broth
2 Tbls Lemon Juice (freshly squeezed)
2 tsp Butter or Margarine
1 cup uncooked Rice
1/4 tsp dried Basil
1/8-1/4 tsp grated Lemon (zest of)
1 1/4 tsp Lemon Pepper Seasoning

Directions:
Combine all ingredients EXCEPT lemon pepper in a saucepan. Bring to a boil then reduce heat.  Cover and allow to simmer for 20 minutes or until liquid is absorbed.  Sprinkle with lemon pepper and serve.

Honey Coconut Salmon

Ingredients:
1 1/2 cups Butter
3/4 cup Honey
1/4 cup Brown Sugar
3/4 cup Flaked Coconut
4, 4 oz Salmon Fillets

Directions:
1) Melt the butter in a saucepan over medium heat.  Mix in the honey, brown sugar, and coconut.  Bring to a boil then remove from heat.  Cool slightly and then transfer to a large bowl.  Place the salmon in the bowl and turn to coat.  Cover and marinate for at least 30 minutes in the refrigerator.
2) Preheat oven to 375 degrees
3) Spread enough of the marinade mixture in a baking dish to coat the bottom.  Arrange the salmon in the dish and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4) Bake 25 minutes basting occasionally with the remaining marinade.  Bake until the salmon flakes easily with a fork.  Discard any leftover marinade or bring to a boil, cook for 5 minutes then spoon over salmon.

Toasted Ravioli

Ingredients:
16 oz package of Meat Filled Ravioli (fresh or frozen - if frozen thaw first)
2 Eggs beaten
1/4 cup Water
1 1/2 tsp Garlic Salt
1 cup Flour
1 1/2 cups Plain Bread Crumbs
1 1/2 tsp Italian Seasoning
Marinara Sauce

Directions:
Place the flour into a zip lock bag and set aside.
Mix the water with the eggs and set aside in bowl.
Mix the Italian seasoning, garlic salt and bread crumbs in a bowl and set aside.

Heat vegetable oil or olive oil in a skillet to 350 degrees.  Place the ravioli in the flour bag, zip and shake to coat the ravioli.  Then dip in the egg wash and then dip in the bread crumb mixture.  Place in the hot oil and fry both side till golden.  Remove from the oil and drain.  Serve with your favorite marinara sauce. 

Ham & Cheese Sliders

Ingredients for:
 
Honey Mustard

·         1 cup mayonnaise

·         1/4 cup honey

·         1/8 cup mustard

In a small bowl whisk all together and set aside.

Poppy Seed Dressing

·         2 tablespoons poppy seeds

·         3 tablespoons honey mustard sauce from above

·         1 cup butter, melted

·         1/2 teaspoon Worcestershire sauce

Whisk all together and set aside

Assembly

·         24 white rolls

·         24 slices of ham

·         24 slices of white cheddar cheese

·         mayonnaise

·         honey mustard sauce from above

Directions:

Heat the oven to 350 degrees. Slice open the rolls and spread the honey mustard sauce on the bottom and mayonnaise on the top.  Place a slice of ham and cheese on each roll and place the top on each sandwich.  Place all the sandwiches on a cookies sheet and drizzle each sandwich with the poppy seed dressing until you have used a little more than half and each sandwich is covered.  Tightly wrap the pan with tin foil and bake for 12-15 minutes.  After baking you can drizzle with a little more sauce (you may need to melt it again) then serve immediately.

Note – sandwiches can be made ahead of time then topped with the dressing and baked when needed.