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.