White Cheese Fondue

One can of vegetable broth (or a similar amt. white cooking wine)
One Fontina or Fontanella cheese triangle (8 oz) grated
1 block of provolone (8 oz) grated
1 block of mozzarella (8 oz) grated
1-2 garlic cloves minced
1 shallot minced

Set pot temperature to medium heat. Take 1-2 tablespoons of olive oil and coat sides of pot. Add minced shallot and minced garlic and rub into sides of pan together with oil. Slowly add vegetable broth together with grated cheeses to pot allowing mixture to melt into taffy-like substance. Add two tablespoons of cornstarch to cheese mixture. Stir constantly at first while achieving the desired consistency. Enjoy!

Brooke's Stuffed Mushrooms

2 Pkgs jumbo-size mushrooms
1 pkg cream cheese (8 oz bar)
1 bunch of green onions (chopped)
1 lb Jimmy Dean Sausage (original or Italian)
1 cup bread crumbs

Brown sausage meat in skillet and allow to cool. Soften cream cheese in microwave-safe bowl for 1-2 minutes so that it can be spread easily in a mixing bowl. Combine cream cheese, sausage, chopped green onions, and bread crumbs and mix well. Wash mushrooms in strainer and carefully remove stems. Spoon in 1-2 tablespoons of stuffing into each mushroom top. Align mushrooms close together in 9x12 baking dish so that they prop each other up in pan. Broil on high for approx 5 minutes or until tops of mushrooms turn golden brown. Serve warm! Makes about 2 dozen mushrooms.

French Quiche

Pie Crust
(Modified Lion House recipe)

2 cubes butter
1 T. sugar
½ tsp baking powder
1 tsp salt
1 T . dry milk
3 C. flour
½ C. cold water (may need 1 T. more water)

In a food processor, cream butter with sugar, baking powder, salt and dry milk. Add half of the flour & mix well. Add water and remaining flour, mix well. Roll it out as you need it. This makes plenty for two (2) 9-inch pie crusts.

Quiche

Pie dough (just enough for 1 crust-so, ½ of the above recipe) or Puff pastry
6 eggs
1 tsp. Dijon or dry mustard
1 T. sour cream
1 tsp. Herbes de Provence (or you can just use some dried thyme)
½ onion, sliced and sautéed in a little olive oil until translucent
2-3 oz sliced ham, cut into little pieces
4-5 oz. Gruyere/Swiss/whatever cheese you like in it


Preheat oven to 350°. Lay the dough for the crust in a tart pan/pie tin with about ½ inch extra around the border. Tuck under the extra dough and flute the top with your fingers. Beat the eggs, mix in the mustard, sour cream, & herbs. Layer the onions, ham, then cheese in the pie tin. Pour the egg mixture over the other ingredients in the pie tin. Bake until set (maybe 20 min.?)

You can put just about anything in this quiche. It’s also good with bacon, and I’ve done it without meat. Throwing in some sautéed zucchini is also nice.

Orange Julius / Fruit Smoothies

Jesse and I have been replacing our nightly ice cream with smoothies, and it is a lot healthier! It also satisfies our sweet toothies at night!

So this is actually an Orange Julius Recipe that I have modified, but you can mix just about anything up using these same ingredients. I play around with different fruits and concoxtions all the time. (I recently made one with limeade and frozen strawberries. Yummy!)

ORANGE JULIUS / FRUIT SMOOTHIES

1/2 can of frozen orange juice concentrate (or other juice concentrate)
1 cup milk
1/3 cup white sugar
1 tsp vanilla
1/2 cup frozen berries (optional)
1 tray ice cubes (about 12 cubes)

Pour a few tablespoons of water into the bottom of your blender first (this helps the blender mix better with a liquid foundation). Add OJ concentrate, milk, sugar, berries and vanilla. Slowly add ice as blender mixes and smoothie gets to the desired consistentcy. Enjoy! Makes 2-3 glasses.