Chocolate Fondue

12 ounces of chocolate bars, broken up (I like Symphony Bars)
1/4 cup milk
1/4 cup whipping cream
10 large marshmallows (use a good brand)

Place chocolate bars and milk in fondue pot. Turn temperature to warm. Stir constantly to melt. Add marshmallows one at a time, melting each one while continnuing to stir. Gradually add whipping cream.

Serve with fruit pieces, angel food cake, marshmallows, rice krispy treats, or whatever else you love to dip in chocolate.

Lemon Bread

Lemon Bread

by Better Homes and Gardens

1 3/4 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

1 c. milk

1/4 c. cooking oil

2 tsp. finely shredded lemon peel

1 Tbsp. lemon juice

1/2 c. chopped almonds or walnuts

2 Tbsp. lemon juice

1 Tbsp sugar

Preheat oven to 350 degrees.  Grease the bottom and sides of a 8x4x2 loaf pan.  Set aside.

In a medium mixing bowl, stir together flour, 3/4 cup sugar, baking powder and salt.  Make a well

in the center of the dry mixture.  Set aside.

In another bowl, combine egg, milk, cooking oil, and 1 Tbsp. lemon juice.  Add egg mixture all

at once to dry mixture.  Stir just until moistened.  Folk in nuts and lemon peel.

Spoon batter into prepared pan.  Bake for 50-55 minutes or until wooden toothpick inserted near cener comes out clean.

Meanwhile, stir together 2 Tbsp lemon juice and 1 Tbsp. sugar.  While bread is still in the pan, brush lemon-sugar mix over the top of the loaf.  Cool in pan on a wire rach for 10 minutes.  Remove loaf from pan and cool on wire rack. 

I love this bread because it is not too strong or too sweet.  Just make sure that if you are squeezing a fresh lemon for juice, to shred the lemon peel first.

Not so Hot and Sour Chinese Eggplant

So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand.  But I am in love!!!

Ingredients

• 1 eggplant, cubed
• 6-7 chicken strips (I use the Costco tenders)
• Rice 
• 
  
• Other optional vegetables:
• mushrooms
• onions
• 
  
• sliced cabbage
• garlic
• green pepper
• 
  
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon + white sugar (or stevia, succanut)
• 1 green chile pepper, chopped (or 1/2 can of green chilies)
• 1 teaspoon cornstarch
• 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Directions

1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Kim's Two Cheese Oregano Bread

Enough dough for one pizza crust (better with white pizza dough than wheat)
1/2 cup grated provolone (2 ounce)
2 T fresh parmesian
1/4 t of oregano (double if fresh)
1/8 t crushed red pepper (optional - or if Kristi double)
1 T yellow cornmeal (to keep from sticking to pan)
1 t olive oil

1. roll out dough
2. leaving a half inch border sprinkle with cheese and spices
3. roll up like a jelly roll, pressing firmly to eliminate air pockets
4. place roll seam side down, pinch seam and ends to seal
5. place roll seam side down on baking sheet sprinkled with cornmeal
6. cut slits in top of dough using sharp knife
7. cover and let rise 40 minutes
8. heat oven to 450
9. brush top of bread with oil
10. bake 20 minutes or until loaf sounds hollow when tapped

* can use whatever cheeses you want
* sometimes sub with italian spices instead of oregano

Pizza Sauce

Lifted from http://allrecipes.com/recipe/exquisite-pizza-sauce/
I liked that I have most things on hand for this recipe

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Nutritional Information 

Amount Per Serving  Calories: 89 | Total Fat: 1.4g | Cholesterol: 4mg

Whole Wheat Pizza Dough

Lifted from http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/ 
I wanted it where I could find it easily
Mostly sugar free - there is one teaspoon to help the yeast grow

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Nutritional Information 

Amount Per Serving  Calories: 167 | Total Fat: 2g | Cholesterol: 0mg

Brownie Bites

Adapted from the Cupcakes from the Cupcake Doctor Recipe Book
Made for my Dad's birthday party 2012


Ingredients:
PAM
All purpose flour for dusting the mini-muffin pans
1, 20 ounce package of brownie mix
1/3 cup water
5 TBS butter, melted
1 large egg
1 teaspoon vanilla
1/2 cup semisweet chocolate chips (or we used peanut butter chips on some)

Step One: preheat oven to 350 and place rack in the center of the oven, lightly mist the pans with Pam and dust with flour (shake out the extra flour and set the pans aside).

Step Two: mix brownie mix, water, butter, egg, vanilla, and chocolate chips in a large mixing bowl.

Step Three: scoop or spoon 1/4 cup of batter into each cup.

Step Four: Bake the cupcakes 13 minutes.  Let sit in hot pans for 15 minutes.  Remove and place on cooling racks.  They will sink as they cool.  Run a dinner knife around the edges and lift up from the bottom using a knie.