Baked Fontina Dip

Baked Fontina Dip

Ingredients

• 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
• 1/2 cup extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 1/2 tablespoons thyme leaves, minced
• 1 1/2 tablespoons rosemary leaves, minced
• 1-2 French baguettes, sliced
• salt and freshly ground pepper, to taste

Directions

1. Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
2. Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
3. Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
4. Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it’s easy for cheese to burn.
5. Remove from oven and serve immediately, from skillet, dipping slices directly into the cheese. Be careful though, the skillet is really hot.

FRENCH TOAST BAKE

FRENCH TOAST BAKE

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

Monte Cristo Casserole

Ingredients

• 8 slices of bread
• 1/3 cup Dijon mustard
• 8 ounces thinly sliced ham
• 1 cup shredded Gruyere cheese, divided
• 6 eggs
• 1 cup milk
• pinch of nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• Very good served with Strawberry Jam….

Directions

1. Preheat oven to 350 degrees.
2. Smear mustard on all slices of bread. Assemble four sandwiches, using the ham and ½ cup of the cheese. Place sandwiches in 1.75-quart loaf pan, stacking the sandwiches two high.
3. Whisk eggs, milk and spices until combined, and pour over the sandwiches in the loaf pan. Top with remaining ½ cup cheese.
4. Bake until casserole is browned and the center is set, about 30 minutes.

Sweet & Sour Meatballs

 Tidbit:

Ground turkey or pork can be substituted in place of the ground beef. If you're short on time, you can use a bag of frozen meatballs by following their package directions, and then starting this recipe at step 4.

 With a sticky, sweet, delicious sauce, this dish requires that you have plenty of napkins handy! Though typically an appetizer, you could also serve these meatballs as a main course over fluffy steamed rice. - 

 

Ingredients

• 4 slices white sandwich bread
• 2 pounds lean ground beef
• 2 large eggs
• 2 tablespoons reduced sodium soy sauce
• 4 green onions, sliced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (20-ounce) can pineapple chunks
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 1/2 cup ketchup
• 2 teaspoons cornstarch
• 1 red bell pepper, cut into thin strips

Directions

1. Preheat oven to 400 degrees. Place the sliced white bread in a dish of cold water for 5 minutes to moisten.
2. Remove white bread from dish and squeeze bread to drain water. Crumble the moistened bread into tiny pieces and place in a large mixing bowl. Cover with ground beef, eggs, soy sauce, green onions, ground ginger, salt and pepper.
3. Using your hands, combine all ingredients in mixing bowl and form into walnut-sized balls, arranging them in a single layer along the bottom of a 4- or 5-quart baking dish. Bake 30 minutes or unto meatballs are firm.
4. While the meatballs are cooking, drain the juice from the canned pineapple chunks into a saucepan over medium-high heat. Add the apple cider vinegar, brown sugar and ketchup to the pot and bring to a boil, stirring constantly. Reduce heat to medium-low and simmer. Mix the cornstarch with 1-2 tablespoons of water and add to the sauce, simmering until thickened.
5. Use tongs to transfer cooked meatballs to a 2.5-quart  baking dish. Pour the sauce over the meatballs, add the canned pineapple chunks and red bell pepper strips, and stir all to combine. Bake an additional 10 minutes or until the sauce is bubbling hot. Garnish with additional sliced green onions.

Healthy EATING SLOW COOKER WHITE CHICKEN CHILI

INGREDIENTS:

• 1 pound boneless, skinless chicken breast, raw
• 1 (16 ounce) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs. fresh, chopped
• 4 (16 ounce) cans Great Northern beans, low sodium and/or organic
• 1 (4 ounce) can fire roasted green chiles
• 2 medium onions, diced
• 6 cloves of garlic, minced
• 1 tablespoon extra virgin olive oil
• ¼ cup chili powder
• 2 teaspoons cumin
• 1 ½ cups reduced sodium chicken stock
• 1 cup 2% cheddar, grated
• Salt and pepper to taste

DIRECTIONS:

1. Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
2. Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
3. Cook the chili 4-5 hours on high or 6-8 hours on low.
4. About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
5. Add optional toppings if you so choose.

Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.

Jeans Special Lamb Cake Recipe

Jeans Special Lamb Cake Recipe



 Walnut Pound Cake 

: 1 .lb butter or Imperial. 1 lb powdered sugar cream together beat in one ingredient at a time: 6 eggs. Blend in: 3 cups sifted flour. 1 tsp vanilla. 1cup walnuts, finely chopped. Spray pAn generously with Pam. Use tooth picks to support neck and ears. Bake in 325 oven for 1 1/2 hrs. Enjoy.

Gerri's Foolproof Easter Lamb Cake

    Who Bakes and Decorates their own Lamb Cakes….The tricky part is keeping the head of the Lamb cake in place!!! What do you do to keep it from breaking or falling off!!! Mine is made of our family favorite home-made pound cake recipe…How about yours???




Gerri's  Foolproof Easter Lamb Cake Recipe…

3 1/2 cups of swans cake flour sifted 6 eggs 1 pound box powdered sugar sifted 6 room temperature large eggs 2t vanilla 1 pound butter room temperature. 
beat powder sugar and butter together till creamy. Add one egg at a time mixing in completely before you add next egg. Add vanilla mix well. Mix in flour till all combined. Do not over mix. Spray lamb molds really well with Pam spray for baking. Fill mold. Place in preheated oven on 350 for one hour. Take out of oven let cool for at least 20 minutes 30 minutes if using cast iron.

Thanks Gerri for sharing!!! xoxoxoxo