Saturday, December 31, 2011

Cheddar Bacon Fondue

Happy New Year!!! We are in Ruidoso, NM with J's family now. It is beautiful and we are having a lovely time!! I am making my annual dinner for all 18 of us tonight. New Year's Eve here is very quiet, we play games, eat and watch the ball drop in our PJ's. On the menu tonight: Cranberry Brie Cracker Bites, Sour Cream and Onion Kale Chips, Chicken Milanese, Lemon Parmesan Pasta and Asparagus! Now off to the grocerey store!

Fondue is always a great dish for New Years Eve. Here is a great new fondue recipe!

Cheddar and Bacon Fondue

1/4 cup chicken broth
16 oz mild cheddar cheese
8 oz gouda cheese
2 Tbsp flour
1 Tbsp butter
1/3 cup frozen spinach, thawed and drained
3 slices bacon
1 clove garlic
1/2 pound fresh mushrooms
3/4 cup white wine or beer, I used beer even though wine is in the picture.

For Dipping:
Brussels Sprouts
French Bread
Diced Chicken

Grate cheese.
Add flour to cheese and mix together.
Mince mushrooms and chop garlic
Fry bacon in pot that you will cook cheese in.
Remove and drain on paper towels.
Add mushrooms and garlic to pan.
Cook until mushrooms are softened.
Add beer to pan and chicken broth.
Roasted veggies on a baking sheet with drizzled with olive oil and seasoned with salt and pepper on 375 ofr 20 minutes.
Add cheese 1 handful at a time to pot, stir to melt, then add more.

Once all cheese in melted, add spinach to pot.

Crumble bacon.
Add bacon to pot.
If cheese is too thick, add a little more chicken broth until you have the right consistency.
Pour into a fondue pot.
Plate dippers!

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Tuesday, December 27, 2011

Twice Baked Sweet Potatoes

Unfortunately, my camera started acting up on Christmas eve, so we didn't take very many photos this year. The snow made it interesting to get things accomplished, but we really loved seeing it!
Me in my Santa apron that Gongie gave me!
 The yearly "kids" picture.
Playing with my hipstamatic app on my new iPhone!! 
 With my daddy on Christmas morning.
 Pretty ice on the bush.
 With my handsome hubby.
 Me and my beautiful seester!

Sweet potatoes are not just a holiday side dish. These are sweet and savory potatoes for any night of the week!

Twice Baked Sweet Potatoes
1 sweet potato
2 Tbsp butter
2 Tbsp goat cheese
2 tbsp chopped pecans
2 Tbsp panko bread crumbs
Preheat oven to 375. Prick sweet potato with a fork. Wrap in foil and bake for 1 hour.
Remove from oven and allow to cool to the touch.
Blend together 1 Tbsp room temp butter with panko and pecans.

Cut potato in half. Scoop out 1/4 of the flesh in skin (I made a mess and broke one of the skins...)
Place in a food processor with 1 Tbsp butter, 2 Tbsp goat cheese and salt and pepper.

Spoon back into potato skins.
Top with breadcrumb mixture.
Bake for 10 more minutes.

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Sunday, December 25, 2011

Peanut Butter Cheese Ball

Merry Christmas! We and our tradition Mexican Posole Soup for Christmas Eve dinner tonight. We are having a white Christmas in Odessa for the first time in years and years! SOOO much snow, it is beautiful!
Mom's house covered in snow!

I made this peanut butter cheese ball for my Bible Study a few weeks ago. J and I ate on the leftovers for several days, it tastes like you are eating peanut butter cookie dough, yummy! I made some for dessert tonight and to take to my dad's for lunch tomorrow. It is easy and delicious, again thank you to Pinterest!

Peanut Butter Cheese Ball

1 8oz package Cream Cheese, room temperature
3/4 cup creamy peanut butter
1 cup powdered sugar
1/2 cup peanut butter chips
1/2 cup chocolate chips
 Place sugar, cream cheese and peanut butter in a food processor.

 Remove and place on plastic wrap. Pull corners up to form a ball.
 Place in a bowl that has a round bottom. Refrigerate for 2 hours or freeze for 1 hour.
 Mix together peanut butter chips.
 Remove ball from plastic and roll around in chips, pressing so they stick to cheese.
 Place back in plastic wrap and chill for 1-2 more hours before serving.
 I served this with Graham crackers. Would be good with bananas, apples, etc!

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