Tuesday, March 30, 2010

Chocolate Fondue

Chocolate Fondue
1.5 c chocolate chips
.5 c heavy cream (or half and half)
2 tsp vanilla

1a. Place
chocolate chips in little dipper slow cooker. Pour cream and vanilla over chips, cover, and let sit for about an hour. Do not stir during that hour - it will be ok. :)

1b. Place all ingredients in microwave-safe bowl; heat in microwave, stirring every 30 seconds, until chocolate is completely melted.

Serve with marshmallows, bananas, apples, pretzels, etc.

Tuesday, March 23, 2010

Slow Cooker Cream of Chicken Chicken

Slow Cooker Cream of Chicken Chicken
4-6 boneless, skinless chicken breasts, uncooked
2 cans (10.75 oz) cream of chicken soup
1 envelope dry onion soup mix
2 T celery salt
1 t basil
1 t parsley
1 c sour cream (or cream cheese for a richer taste)

1. Place chicken in 3.5 to 5-qt slow cooker.
2. Mix soup, soup mix, celery salt, basil, and parsley together; pour over chicken.
3. Cover and cook on low for 6-8 hours or high for 4 hours. One hour before serving, stir in sour cream (cream cheese).

Tuesday, March 16, 2010

Healthier Zucchini Bread

Healthier Zucchini Bread
1 1/2 c [whole wheat] flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 1/2 t ground cinnamon
2 eggs
1/3 c vegetable oil
1 t vanilla extract
1/2 c granulated sugar
1 zucchini, grated

1. Preheat oven to 350*; grease and flour one loaf pan.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
3. In another medium bowl, use a mixer to beat the eggs, oil, vanilla, and sugar until smooth.
4. Add the dry ingredients to the creamed mixture and beat well; stir in zucchini until well combined.
5. Pour batter into prepared pan; bake for 40-50 minutes, or until tester inserted in the center comes out clean.
6. Cool in pan on rack for 20 minutes; remove bread from pan and completely cool.

Tuesday, March 9, 2010

Garlic Artichoke Dip

Garlic Artichoke Dip
1- 14 oz can artichoke hearts
.5 c mayonnaise
8 oz cream cheese
2 cloves garlic
.25 c chives, chopped (can substitute green onions)
2 squirts lemon juice
8 strips of bacon, cooked and crumbled

1. Place artichoke hearts in food processor and blend; add mayonnaise and cream cheese and cream together.
2. Throw garlic and chives in to the mix, as well as the lemon juice, and blend some more.
3. Mix bacon bits in by hand and serve with toasted baguette slices.

Tuesday, March 2, 2010

Slow Cooker Cream of Mushroom Stroganoff

Slow Cooker Cream of Mushroom Stroganoff
3 cans cream of mushroom soup
1 c water
2-3 t Worcestershire sauce
1 large onion, diced
3-4 cloves garlic, minced
2-2.5 lb beef tenderloin, cubed
8 oz cream cheese
3 T flour (opt to thicken)

1. Empty soup into slow cooker. Add water, W. sauce, onion, and garlic.
2. Mix well and then stir in meat.
3. Cook on low for 6 hours or on high for 2 hours; add cream cheese and flour about 20 minutes before serving.
4. Serve over egg noodles.