A tradition started many years ago. It's to fondue on New Year's Eve.

My husband's family did it for a long time, and then we began our own version of it when we got married. It's fun, different, and a great way to bring in the new year. Now, the kids look forward to it each year as December 31st approaches. For the most part, we like to fondue steak and chicken. Sometimes, I've made a cheese fondue to dip breads and veggies in. And sometimes, I've made a chocolate sauce to finish off the meal for dessert. Needless to say, it's quite a production and can take up most of the afternoon and evening in preparation and delivery. But it's worth every last detail.

A good cut of steak is searched out in the days before. Several breasts of chicken. All depending on how large your crew is. I usually chunk up the meat earlier in the day, pat it dry, season it, and refrigerate it until  the cooking begins. We have found that baked potatoes go best with the meal served with butter, sour cream, and shredded cheese if desired.  A vegetable side dish like green bean or broccoli casserole is always a great addition. Homemade bread. Perhaps a salad. It really depends on if we start with a cheese fondue appetizer or not.

Cooking the meat in peanut oil works best. It offers great flavor. And, when it's all said and done, you can strain the oil and freeze it (a secret passed down from Dori). A couple different sauces to dip the meats in. Make sure to have an abundance of fondue forks for everyone. And, you're good to go!

Venture out this year....try something new....start your own New Year's Eve Fondue Tradition.

 I am posting next week's dinner menu in the side margin. Here's in one of the great recipes. I'm using a couple also from the June/July issue of Light & Tasty. Don't forget to check out the "Fondue Tradition" blog...maybe try something new this year!!  

Happy Homemaking!!
Deborah
 

Fiesta Chicken Dinner

Contributed By: danigirl
Kraft Foods Magazine

My kids love this and it's very easy to make on busy weekday nights

Ingredients

1 lb.	Lean ground chicken
1 tbsp.	Oil
1 pkg	(14 oz.) Macaroni & Cheese Dinner
2-1/2 cups	Hot water
1 jar	(16 oz.) Salsa
1 tsp.	Ground cumin
1 can	(19 oz.) drained and rinsed beans (black or pinto)
2	Chopped green onions
1/2 cup	Sour Cream

Preparation

I have recently started using Meals Matter and am excited to say that I'll be having alot of newer recipes on my Weekly Dinner Menu (right margin). My plan is to have the menu for the next week posted by Wednesday. I will also post several of the new recipes I'll be using. I pray that this will help make someone's day a little easier!!

If you've never used a meal planner program, it takes a little time to develop your recipe base and a system that works for you, but one of the features that I love about it is that it gives you a shopping list based on your menu. Another note is that you may need to alter quantities based on your family size. =]  Enjoy!

Cookin' For Him,

Deborah D

Ranch Chicken

Contributed By: sharonreu / Meals Matter
Easy, low fat, yummy way to prepare chicken! Best grilled.

Ingredients

4	Boneless, skinless chicken breasts
1 cup	Plain non-fat yogurt
1/4 cup	Skim milk
1/2 package	Hidden Valley Ranch Ranch Dressing Mix

Preparation

Nutrient Information

308	Calories
3 g	Total Fat
1 g	Saturated Fat
1 g	Polyunsaturated Fat
7 g	Carbohydrates
59 g	Protein
21 RE	Vitamin A
3 mg	Vitamin C
165 mg	Calcium
458 mg	Sodium
2 mg	Iron
0 g	Fiber

This recipe looked so yummy I'm making several of them to share on Thanksgiving and give away to a neighbor or two.

Eggnog Pumpkin Pie

Taste of Home Magazine

1 15oz can solid-pack pumpkin

1 1/4 c. eggnog

2/3 c. sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 unbaked pastry shell

In large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell. Bake at 375 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with whipped cream topping if desired.

Happy Thanksgiving Ya'll!!

 Deborah

Here's another one that's on our menu this week...

Chicken Tetrazzini

Taste of Home

2 cups sliced mushrooms

1/4 c. butter or margarine

1/4 c. flour

2 c. chicken broth

1/4 c. light cream

1 Tbs. chopped fresh parsley

1 tsp salt

1/8 to 1/4 tsp ground nutmeg

1/4 tsp pepper

3 Tbs dry white cooking wine, optional

3 c. cubed cooked chicken

8 ox. spaghetti, cooked and drained

3/4 c. shredded Parmesan Cheese

Additional parsley

In a skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in chicken and spaghetti. Turn into a greased 9x13 baking dish; sprinkle with cheese. Bake, uncovered at 350 degrees fro 30 minutes or until heated through. Garnish with parsley. Makes 8-10 servings.

This is one of our meals I have listed on the menu for this week (see side margin).

Enjoy!

Deborah

Penne and Chicken di Genoa

Classico Recipe Book

1 lb. pkg. Penne Rigata, cooked as package directs

1 lb skinned, boneless chicken breast ~ boil, let cool, and dice or strip

    (add a little olive oil to water for no sticking)

2 jars Classico Spicy Tomato & Pesto Pasta Sauce

1 15 oz. container of ricotta cheese

2 c. shredded mozzarella cheese

1 c. frozen chopped spinach, thawed and well drained

1/4 c. grated Parmesan cheese

2 eggs

Preheat oven to 350 degrees. Combine cooked pasta and sauce and heat through. In another bowl, combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs. In 13x9 baking dish, spread 1 cup sauce mixture. Top with half each of the penne pasta, cheese mixture and sauce mixture; repeat layering. Cover. Bake 40 minutes. Uncover; top with remaining mozzarella and bake 5 more minutes.

Mexican Lasagna

From the kitchen of Deborah

Ingredients:

2 lbs. lean burger 

1 medium onion, chopped

2 Tbs. chili powder

1 tsp. cumin

1 pkg. 10 large flour tortillas

4 c. shredded Sharp Cheddar Cheese

2 cans mild enchilada sauce

1 can petite diced tomatoes

1 can black beans, rinsed and drained

1 can cream style corn

1 can fat-free refried beans

Brown burger. Add onions, chili powder and cumin while browning. Drain excess fat from meat. Set aside.

Cover bottom of large 9x13 pan with layer of tortillas.

Spread entire can of refried beans on bottom layer of tortillas.

Spread half of meat mixture on beans. 

Half can of creamed corn, black beans and tomatoes.

3/4 of one can of sauce.

Third of cheese.

Repeat again for second layer beginning with layer of tortillas, minus the beans.

End with one more layer of tortillas, remaining sauce and cheese.

Bake at 350 degrees for 35-45 minutes, or until heated through. Serve with sour cream, yellow rice (saffron) for a side dish, and tossed salad with favorite dressing.

Enjoy!!

From my kitchen to yours,

Deborah

A wife of noble character who can find?...

She gets up while it is still dark; she provides food for her family and portions for her servant girls.

Proverbs 31:1,15

Oh! You will love these!! Clara found this recipe on the side of a Duncan Hines cake mix and made it last week. They are so yummy!! Daddy ordered a double-batch next time!!

Chunky Chocolate Cookies

by Duncan Hines

1 pkg. DH Moist Deluxe Dark Chocolate Fudge Cake Mix (maybe you could try substituting any moist chocolate cake mix here)

2 large eggs

1/2 c. butter or margarine, melted

1/4 c. firmly packed brown sugar

1 tsp vanilla extract

1 c. semi-sweet chocolate chips

1/2 c. chopped pecans or walnuts, optional

Preheat oven to 350 degrees. In large bowl, melt butter. Add eggs, sugar and vanilla. Mix well. Add cake mix a little at a time until blended. Dough will be thick. Add chips and nuts until blended well. Spoon on to greased baking sheet. Bake 12 minutes for chewy cookies, 14 minutes for crispy cookies. Cool and enjoy!!

From my kitchen to Yours!!

Deborah

This recipe is from our Girl Scout Cookbook. My Brownies and Juniors love it. It's easy for a campout, and it's easy for home! =]  Enjoy!

Easy Campfire Stew

2 lbs. ground beef, cooked and drained

1 large chopped onion - cook with burger

3 20oz. cans of condensed Vegetable Soup

1 20oz. can of water

Salt and Pepper to taste

Combine all ingredients and warm through. Serve in a bowl with crackers on the side. Yummy!!

Did I say that I love artichokes?? I think my last recipe entered was an artichoke dish too. =] At any rate, the girls on retreat gave this one a 10!! Hope you like it too.

Creamy Chicken Artichoke Dip

2 c. shredded Parmesan Cheese (I have used grated too.)

1 1/2 c. mayonnaise

2 c. seasoned cooked, shredded chicken

1/2 c. chopped drained marinated artichoke hearts

3/4 c. finely chopped red pepper

Combine all ingredients and bake in shallow baking dish for about 20-30 minutes (or until slightly browned and bubbly). Serve in french bread bowl with diced french bread OR with a nice selection of crackers on the side.

Voila!!

Home For Him,

Deborah

Chicken with Spinach Artichoke Spread

From My Kitchen

4 large boneless/skinless chicken breasts, slice thin lengthwise through the middle to make 8 flattened chicken breasts

1 pkg. 8 mini hoagie buns

1 pkg. frozen chopped spinach, thawed, rinsed and drained

12 oz. marinated artichokes hearts, drained and chopped

8 oz. lite cream cheese, softened

2/3 c. lite mayo

3/4 c. parmesan cheese

2 tsp. parsley

1 tsp. salt

1/2 tsp. pepper

2 Tbsp. Olive Oil

Seasoning Salt

Butter spread

Sprinkle chicken with seasoning salt and pan fry in olive oil until browned through. Set aside. Combine spinach, chopped artichoke hearts, cream cheese, mayo, parmesan cheese, parsley, salt and pepper to make a spread. Preheat oven to broil. Butter both sides of hoagies and line open-faced across cookie sheet. Brown insides hoagies. Turn oven to 350 degrees. Take out of oven and put chicken breasts on bottom halves of hoagies, spoon spread on chicken and keep top halves of hoagies face down on pan. Heat in oven until melty and slightly browned...about 5-7 minutes. 

**Any remaining spread can be heated through in a dish and served with tortilla chips...yummy!

Slice in half, serve, and enjoy!

=] Deborah

This is what we're having for dinner tonight. It's a great one to make ahead if needed.

Cordon Bleu Casserole

Taste of Home Magazine

4 c. cubed cooked chicken

3 c. cubed fully cooked deli ham (Black Forest or Brown Sugar is good)

1 c. shredded colbyjack or cheddar cheese

1 c. chopped onion

1/4 c. butter or margarine

1/3 c. flour

2 c. light cream

1 tsp dill weed

1/8 tsp dry mustard

1/8 tsp ground nutmeg

Topping:

1 c. dry bread crumbs

2 Tbsp butter or margarine, melted

1/4 tsp dill weed

1/4 c. shredded colbyjack or chedder cheese

1/4 c. chopped walnuts

In a large bol, combine chicken, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Grandually add cream, stirring constantly. Bring to a boil; biol 1 minutes or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over  meat mixture. Spoon into a greased 9 X 13 dish. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake uncovered at 350 degrees for 30 minutes or until heated through.

Yield: 8-10 servings

If you have any of those yummy Girl Scout Tagalongs left, this recipe will make them even better! Thank you Girl Scouts of America!

Walnut Brownie Surprise

1 box packaged Walnut Brownie Mix

1 tub Milk Chocolate frosting

1 pkg. Tagalongs

Mix brownie mix according to directions. Pour 1/2 the batter into a 9X13 pan. Place 12 Tagalongs on top of batter. Pour other half of the batter on top. Bake according to directions on brownie package. Cool and then frost. Crush remaining Tagalongs and sprinkle on top of frosting.

OOOOOOOoooo.....can't beat this!!

=] Deb

White Chili

Fix-it and Forget-it Cookbook

3 15-oz cans Great Northern beans, drained

8 oz cooked and shredded chicken breasts

1 c. chopped onions

1 1/2 c. chopped yellow, red, or green bell peppers

2 jalapeno chili peppers, stemmed, seeded, and chopped (opt.)

2 garlic cloves, minced or 2 tsp. prepared minced garlic

2 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. dried oregano

3 1/2 c. chicken broth

sour cream

shredded cheddar cheese

tortilla chips

1. Combine all ingredients except last three in slow cooker.

2. Cover. Cook on Low 8-10 hours or High 4-5 hours.

3. Ladle into bowls and top individual servings with sour cream, cheese and chips.

In the past I have used 2 cans northern beans, 1 navy and 1 black (4 total), plus a combination of red and green peppers...turned out great.

Happy Crockin'!

=] Deborah 

I love easy! Especially when I have four kids and myself to make lunch for. Although I have to admit, lately the two older ones have been helping out quite a bit at lunchtime. (Thanks guys!) That makes it a little easier, and gives them a little independence at the same time.

At any rate, this lunchtime yummy is one of our favorites. And, you make it very similar to another oldy-but-goody....grilled cheese.

Easy Quesadilla

Flour tortillas

Shredded cheddar cheese

Shredded mozzarella cheese

Opt. diced ham, green or red peppers, onions, etc.

Spreadable butter/vegetable oil/olivia/etc.

Basically, make it just like a grilled cheese. Butter one side of two tortillas. Put one tortilla butter down in your pan, sprinkle your cheeses and others goodies, top with other tortilla on top, butter up. Grill both sides, cut in quarters, and serve with sour cream and salsa.

Easier Quesadilla (variation)

All the same ingredients, except no butter.

Preheat oven to 350.

Lay your tortillas out on a cookie sheet. Top with fixings. Put in oven until cheese is bubbly (about 7 minutes). Take out. Fold in half. Cut.

Voila!!!

Now, ring your lunch bell!

I've been excited about sharing this one. I share it often. I actually picked it up in an old church recipe book from a church my husband's family planted here in town many years ago.

Banana Nut Bread

By D. Dreger

1 c. white sugar

1/2 c. oleo (1 stick of your favorite)

2 eggs

1 tsp. cinnamon

3 mashed bananas (the key here is over-ripened bananas)

1 tsp. baking soda

2 c. flour

1/2 c. walnuts, chopped medium (opt.)

3/4 c. chocolate chips (opt.)

Mix as for a cake and bake in a loaf pan for about 1 hour at 300 degrees....depending on the oven, you might have to increase time...just keep checking it. I also like to take a few extra walnuts, chop course, and sprinkle on top before I bake.

Chicken Pot Pie

From the kitchen of Deborah D

2 rolled pie crusts, thawed - line one in pie pan and fork bottom

3 breasts of chicken, cooked and diced, save broth

1/3 c. butter

1/3 c.chopped onions

1/3 c. flour

2/3 c. milk

2 c. chicken broth

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme

1/2 tsp dried parsley

1 1/2 cups frozen mixed veggies

I always boil my chicken first and save the broth. After taking the chicken out to cool, I put a couple chicken bouillon cubes in to dissolve...it just adds some extra umphff. Dice the chicken and set aside.

In large sauce pan, on medium/high-high heat, melt butter and saute onions until soft. Begin to add flour in, stirring always, until a paste has formed. Adjust heat as needed. Then, start to add milk in a little at a time, stirring always, making sure not to get lumps. Add broth slowly. Keep stirring and boil for about 1-2 minutes. Turn heat down to low. At this point it should be pretty thick. Add your chicken, veggies, seasonings and herbs. Take off heat. Let cool for about 5 minutes.

After pouring into pie crust, center 2nd crust over as a top. If you want to add cut outs to top, trim off only the excess around the edges. Otherwise, fold under edges and form. Bake at 350 degrees 35-45 minutes.

Happy Cooking!

Deborah

PS - I'm working on a new concoction today for dinner...a spinach and artichoke topping over grilled chicken!!! Wish me luck!  If it turns out good, you'll hear about it next week.  =]

This is the recipe that we're making today as a matter of fact! We have two Valentine parties this week and are making these heart-shaped treats for our friends. This recipe was passed down from my mom. I think she makes the world's best sugar cookies!

Sue's Fabulous Sugar Cookies - For Every Holiday!

1 1/2 c. margarine

2 c. sugar

4 eggs

5 c. sifted flour

1 tsp baking powder

1 tsp salt

1 tsp lemon OR vanilla extract

Cream margarine, sugar and eggs. Add in extract, then flour, powder and salt. Refrigerate for 1 hour until dough is fairly stiff. Roll out on floured surface. Cut Shapes. Bake at 350 degrees. 7-9 minutes.

Frosting

1 c. crisco

2 lbs. powdered sugar

1/2 c. milk

1 tsp almond extract

1 tsp vanilla extract (white if you have it)

Cream crisco. Add small amounts of sugar and milk until blended. Add extracts and blend well. Divide to add colors if desired. Refrigerate until ready to use.

Probably due to its fancy name , it's my opinion that Quiche is largely  underestimated in the department of "easy meals". And it never fails, everytime I make it to bring as a dish (breakfast, brunch, or dinner), everyone loves it, and most don't realize how VERY simple and quick it is to make. This recipe will take about 20 minutes to prepare, and 40-50 minutes to bake.

Basic Quiche

1 rolled homemade, Pillsbury, or storebrand Pie Crust

5 eggs

1 c. milk

2 c. favorite variety of cheeses

*I like to use shredded cheddar, monterey jack, and mozzerella cheese.

1 Tbsp. prepared Dijon mustard

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion salt

1 tsp. dried parsley

Roll out crust into pie pan/dish and fork bottom a few times. In mixing bowl, beat eggs, milk, Dijon, and spices. Spread cheese in bottom of pan/dish. Sprinkle with parsley. Pour mixture over. Bake at 350 degrees for 40-50 minutes.

Try this add in for breakfast:

1 1/2 c. diced ham

fresh sliced mushrooms (or canned, drained pieces)

* Spread ham in bottom of dish, layer with part of cheese, mushrooms, and remainder of cheese. Pour mixture over. Bake.

Try this add in for dinner:

1 1/2 c. cooked, diced or shredded chicken

1 pkg. frozen spinach, rinsed and drained very well

* Again, spread chicken in bottom and layer with part of cheese, spinach, and remainder of cheese. Pour mixture over. Bake.

* For dinner, I like to serve with a green salad, cottage cheese and crescent rolls.

Happy Cooking!!

This recipe is a tried and favorite of my family. See how it works for yours...

Crockpot Stroganoff

From the kitchen of Deborah D

You'll need:

1-2 lbs. round beef steak

salt and pepper

garlic powder

Dried Rosemary Leaves

3/4 - 1 c. flour

chopped medium onion

2 cans cream of mushroom soup

1 can water

small can of sliced mushrooms, drained (opt.)

1/2 - 3/4 c. sour cream

Slice the round steak and set in pot. Sprinkle with salt, pepper, garlic powder, and Rosemary to your liking. Sprinkle half of flour over steak and stir with spoon. Repeat with other half of flour. Sprinkle onions on top. Crock on high for 2 hours - do not stir during 2 hours.

Add mushroom soup (and mushrooms if desired) and water.

Fold in soup and water with steak 3-5 times, make sure mixture is evenly spread. Crock for additional 5 hours on low.

At the end of crocking time, steak should be tender and gravy semi-thick. Add sour cream just before serving and stir in well.

Serve over egg noodles or rice, with your favorite vegetable on the side.

**This recipe does very nicely in an electric roaster. Change cooking time - by roasting at 300 degrees initially for 45 minutes, then turn down to 200 degrees for 4-5 hours after add-ins.