Copy Cat Cheese Fondue

I listened carefully while at Melting Pot to what they put in their Cheese Fondue, then re-created it at home. SOO good. We love it. Its really good with Rosemary Artisan bread OR homemade bread with a little butter and rosemary then toasted in the oven. Some people like Apples in it (not me). Veggies would be good, crackers, even chips. Use your imagination.

I don't have exact measurments, since this was a Kaeli creation but I'll do my best to estimate.

Cheese Fondue

Using a double boiler - put water in the bottom of course.

In the top pan add (remember these are approximations I NEVER MEASURE when I make this...

1/8- 1/4 cup water

1 tsp chicken boullion

1/2 tsp minced garlic

1 tsp worchestershire sauce

a pinch of powdered spicy mustard

cheddar cheese... enough to make a smooth cheesy consistancy, but not too thick. Maybe like 3/4 cup or so, use your best judgement

flour 1/2 Tbs or so- this makes it so the cheese isn't stringy and hard to eat. It took me forever to figure this out!!! But I did it and am very proud haha

Salt and Fresh ground pepper

Stir until mixture resembles cheese fondue.

Taste it and add whatever you think it needs :)

We just eat it out of the pan so it stays warm. Nothing fancy but so good.

*TIP* When done, poor the water from the bottom into the top and let it soak. This will make clean up SOO much easier. If this isn't done the cheese is super hard to get off. Trust me.

Chocolate Chip Cheese Ball

I haven't tried this, but I am totally going to make it during Christmas time! I had to post it so I didn't loose the recipe. Sounds so good to me - I love cheese balls to begin with, but add powdered sugar, chocolate chips and pretzels... Too good to resist, I'm a sucker for sweets.

Chocolate Chip Cheese Ball (courtesy of Framed Cooks)
Yield: 8-12 servingsPrep time: 15 minutes
Refrigerate: 2 hours

1 (8oz) package cream cheese, softened
¾ cup confectioners’ sugar
½ cup butter, softened
2 Tbsp brown sugar
1 Tbsp vanilla extract
¾ cup miniature chocolate morsels
¾ cup finely chopped pecans (or other nut if desired) , divided
Graham crackers, butter cookies or pretzels

1. In a bowl, combine cream cheese, confectioners’ sugar, butter, brown sugar and vanilla, beating with an electric mixer until smooth. Stir in chocolate chips and ½ cup of pecans. Refrigerate until firm, about 2 hours. (I was in a hurry and found 1 hour in the freezer was just as good.)
2. Once chilled, shape mixture into a ball and roll in remaining ¼ cup pecans. Refrigerate until ready to serve.3. Serve with graham crackers, butter cookies or pretzels.

Charred Corn Guacamole

My latest find - Better Homes and Gardens Ultimate Mexican cooking magazine. Found it at Costco, LOVE IT! It has lots of yummy recipes!

Charred Corn Guacamole
1/2 cup fresh corn kernals (1 ear) or frozen whole kernel corn
2 tsps olive oil
2 tsps lemon juice
1/4 tsp ground cumin
1/8 tsp salt
Mix in small bowl. Preheat broiler. Spread corn mixture in a shallow baking pan. Broil corn mixture 4 to 6 inches from heat for about 5 minutes until lightly charred and tender; set aside.

2 very ripe small avocados, halved, seeded, and peeled
2 TBS lime juice, or lemon juice
2/3 cup finely chopped, seeded tomato (about 2 small)
2 TBS finely chopped red onion and/or green onion (I just used green)
1 fresh jalapeno chili pepper, seeded and finely chopped
2 TBS snipped fresh cilantro
1/4 tsp kosher salt or sea salt or 1/8 tsp table salt
Few dashes of Tabasco

Place one avocado in a medium bowl. Using a fork, mash the avocado with lime juice, mixture will be lumpy. Chop remaining avocado. Stir chopped avocado, corn mixture, tomatoes, onions, jalapeno, cilantro, salt and Tabasco into mashed avocado, stirring until well mixed. Serve immediately or cover well and refrigerate for up to 4 hours. Makes about 2 cups.

* Ummm, this was SUPER yummy! Seriously, it was. We just had plain old tacos and this really added some great flavor. Took a bit of time to prepare, but soooo worth it. I didn't have a jalapeno and it still tasted great!

*And an update on the Chicken Tostada recipe, I have started added a little bit of chipotle flavoring to it to spice it up a bit. Makes it sooo much better.

Veggie/Chip Dip

I know you have this recipe, but I thought I'd put it on for those who check it besides me and you :)

Ingredients
1 cup Mayo
1 cup Sour Cream
1/2 tsp Dill
1/2 tsp Accent
1/2 tsp Onion Salt
1 tsp Bon Apetite'

Serve with fresh veggies and/or ruffles original chips.... SO GOOD!

Restaurant Style Salsa

Courtesy of Pioneer Woman

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

*I half it, cause it makes a lot for just 2 people. Instead of using stewed tomatoes, I've just been using a can of diced tomatoes. I've made it this way quite a few times, but lately I kinda made up my own just due to having a very empty pantry and fridge!

1 can of Fire Roasted Diced Tomatoes
1 can Rotel
Cilantro to taste (I use a TON!)
Dashes of Sugar, Lime juice, Onion Powder, Garlic Salt to taste
Small sprinkling of cumin

Pulse together in food processor. Done! My mouth is watering, I think I'll go make some right now....

Copy That: Olive Garden Breadsticks

Aother recipe courtesy of my wonderful Foodnetwork Magazine!! (Love it!)

Ingredients

For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

For the Topping
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

These were REALLY yummy! And they tasted so much like the real thing! I didnt have white flour the day I made them so I used wheat flour and they still tasted super good!! Im sure your boys will love them! :) Its a mini loaf of bread for Carter so he doesn't have to eat your frecnh bread loaf :) haha!