Category Archives: Recipes

A Fun Meal for these ‘Stay At Home’ Times

I am an introvert by nature but I am already going a little stir crazy with having to ‘shelter in place’. If the weather was a bit nicer here in Minnesota I at least could be sitting outside on our patio or doing yard work. But until then I am staying busy with projects in the home and getting creative in the kitchen.

I was looking for something different to make for dinner to help make some of this solitude more fun and I decided on Fondue! I know fondue isn’t totally new and different but for me I normally think of fondue for Christmas or New Years. Maybe it’s because that is a time of relaxing over a long meal rather than hurrying off to school activities or finishing errands.fondue sticks

We have more time right now so it’s a perfect time to lounge over a long meal.

I hunted down some recipes and my husband and I had a two person fondue party!! We didn’t do the hot oil thing but made a meal out of the cheese and then went right for the dessert! What a blast and so yummy. I wanted to share the recipes I used and of course you can get creative. A link to the website for the full recipe notes are within the title of the recipe with an easy recipe print option.

cheese fondue

Classic Cheese Fondue

Yield: 6 servings
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
A classic recipe for cheese fondue that is easy to make and sure to impress your guests.

Ingredients

For the fondue:

  • 1/3 pound firm alpine-style cheese — such as gruyere
  • 1/3 pound fontina
  • 1/3 pound gouda
  • 2 tablespoons cornstarch
  • 1 cup dry white wine — such as Sauvignon Blanc
  • 1 clove garlic — minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon brandy
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon nutmeg

Triple-Cheese-Fondue-35120Assorted fondue dippers:

    • Boiled baby new potatoes in their skins — quartered if large
    • Lightly steamed broccoli florets
    • Lightly steamed cauliflower florets
    • Lightly steamed asparagus
    • Button mushrooms — wiped clean and stems removed
    • Cherry tomatoes
    • Sliced firm apples — such as Granny Smith
    • Cooked sliced hot sausage
    • Cubed French, sourdough, and/or pumpernickel bread

Instructions

  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

  3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Now for the really good stuff……

 

delish-chocolate-fondue-still001-1545405557

Perfect Chocolate Fondue

Yield: 6-8 servings        Prep Time: 10 minutes
 

Ingredients

  • 10 ounces semisweet or bittersweet chocolate, chopped (see note)
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract (see note for other variations)
  • Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)

Instructions

  1. In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.
  2. Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
  3. Serve with dippers of your choice. We love: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.
  4. Any extra chocolate leftovers (??) will keep well in the refrigerator – just reheat on low to have yourself another chocolate fondue experience.    chocolate fondue

 

So on your next trip to the grocery store for essentials…..grab these ingredients and have a party!

Great Snack for the Superbowl! Or Anytime Appetizer.

If you are like me, you are always looking for a tasty but super easy item to serve or bring to a party. This one won’t disappoint!

It’s a twist on the classic Caprese Salad on a stick. You know, the one with a grape tomato, piece of basil, and a piece of mozzarella?caprese

 

 

This recipe adds a couple more ingredients (you will need medium length skewers), plus a 1/4 cup of seasoning, so it not only looks more impressive it is so much more flavorful.

 

Easy Antipasto Skewers

Serves about 8-10

Ingredients

1 can medium or large  black olives
1 cup grape tomatoes
1 cup  of small fresh mozzarella balls
¼ pound salami, thinly sliced
¼ cup fresh basil leaves
9 oz package of cheese tortellini
1/4  cup Italian dressing
skewers

Directions

  1. Cook tortellini according to package instructions, then rinse in cold water and drain.
  2. Arrange first 6 ingredients on skewers until skewer is full.  Place in a shallow baking dish; drizzle with Italian Dressing. Cover and chill a couple  hours or overnight.
  3. Need to make these vegetarian? Leave off the salami and add on extras of the other ingredients

 

I served this as an appetizer before a dinner party and it was a hit.

 

Simple-Antipasto-Skewers

Quick and Easy Fudge!

This seriously is the easy fudge and better yet it is so good!

3 ingredients, well 4 if you want nuts, microwave and that’s it!

This is a quick and easy recipe for any Christmas cookie plate, bake sale or hostess gift.   fudge

 

FUDGE

3 cups semi-sweet or milk chocolate chips

1 can (14 ounces) sweetened condensed milk

1/4 cup butter

1 cup chopped walnuts (optional)

1. Place all ingredients except nuts in a large bowl.

2. Microwave at MEDIUM (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in the nuts.

3. Pour into well-greased square baking dish, 8×8 inches. Refrigerate until set.

Variation: Substitute 1 cup peanut butter chips for 1 cup of the chocolate chips. I used Sea Salt Carmel chips as well! I then sprinkled Sea Salt on the top of the fudge.

fudge 1

 

I also double the recipe and put it in a 9×13 pan.

Hopefully this helps in a pinch for a fast and easy holiday treat!