An Easy Fondue Recipe to Make With Children

While our granddaughters were visiting with us this past July, we spent a great deal of time creating memories together in the kitchen. This fondue was one of their favorite meals, and I love the ease of preparation when involving children. The twins were 10 years of age at that time, so they did very well with supervised time around the stove and with knives. We cut bread cubes, red potatoes and broccoli. We cooked the veggies until tender in boiling water and served them piping hot. I also had some sausage that I sliced and warmed through for dipping. What a fun meal for kids to help prepare, not to mention the wonderful time we had visiting as we worked, and then ate together. Our meal times with them were so special and the conversation created lasting memories for all of us. Blessings...

Recipe:

1/4 cup butter
1/4 cup flour
1/2 tsp. salt
freshly ground black pepper, to taste
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
1-1/2 cups low-fat milk
2 cups (8 oz.) shredded medium cheddar cheese
Bread cubes, ham cubes, sausage pieces, red potatoes, broccoli florets, mushrooms, and anything else to your liking.

1. In a saucepan, melt butter; stir in flour, salt, pepper, mustard and Worcestershire sauce until smooth.
2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Add cheese; cook and stir until melted.
4. Transfer to a fondue pot or slow cooker; keep warm .

Yield: 2-1/2 cups

A Recipe for Homemade "Reeses" Candy

This recipe for an old favorite has been around for years. It is easy to prepare and delicious. Kids love it! As a matter of fact, I got this recipe from a friend in Santa Cruz when we were working in the kitchen together for Vacation Bible School. Our boys were about 10 years old, mine is now 40 and still loves this candy. You will be surprised at how much this candy tastes like the original peanut butter cups. Blessings...

Recipe:

2 sticks butter, melted
2 cups graham cracker crumbs
1 lb. powdered sugar
1-1/2 cups peanut butter
1 12-oz. bag semi-sweet chocolate chips

1. Mix butter, cracker crumbs and powdered sugar. ( I use my Cuisinart )
2. Add peanut butter and mix until well-combined.
3. Press mixture into a 9" x 13" pan.
4. Melt chocolate chips and spread over candy.
5. Refrigerate candy for about 30 minutes to set chocolate. Cut into small pieces and return to refrigerator for another hour or until chocolate is firm.
6. Remove candy from pan and store in a tightly sealed container. Store at room temperature.

The recipe for the Rocky Road Candy is posted on 12/16/2011.

Italian Sausage Stew

This is a very easy stew recipe to prepare, and the results are well worth the effort. I found that it took about 1 hour to prepare start to finish. The stew is very flavorful with the Italian sausage and the variety of veggies. If you don't have the veggies on hand that I have listed, use what you have. I love recipes like this that can be adapted as needed. Keeps life so simple, blessings...

Recipe: 

1 tbsp. olive oil
10 - 16 oz. sweet Italian chicken sausage, sliced
1 cup onion, chopped
1-1/2 cups chopped carrot
2 tsps. minced garlic (2 cloves)
2 cans (14 oz. each) chicken broth
2 cups chopped red-skinned potatoes, 1" pieces
1/2 cup dried lentils, rinsed
1 bay leaf
2 tsps. dried oregano, crushed
1-1/3 cups frozen green beans, thawed and drained

1. In a large saucepan, saute' sausage in olive oil until lightly browned. Add onion and garlic and continue cooking just until veggies are lightly browned, stirring often. 
2. Add broth, carrots, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat for 20 minutes, or until lentils are soft.
3. Stir in green beans and cook another 5 minutes. Remove bay leaf.

Yield: 7 cups if using 10 oz. sausage
173 calories per cup
5 grams fiber per cup

Tip: I had 10 oz. of leftover sausage in my freezer to use, which worked great for our needs. Use whatever amount that works best for your needs.

Cranberry White Chocolate Scones

This past Sunday we were invited to our neighbors home for dinner with their family. When I asked what I could contribute to the meal, my friend said "nothing". If I don't contribute to the meal, I take along a hostess gift to let the hostess know how very thankful we are for her thoughtfulness in inviting us. This "family" time is especially meaningful to my husband and I because we are so far away from our family. It is wonderful to connect with others over a meal.

This recipe is my version of a recipe that I got out of a "Taste of Home Cooking School" magazine years ago. I love, love scones with tea in the morning. I hope you might as well. Blessings...

Recipe:

1-3/4 cups flour
1/4 cup wheat germ or wheat bran
1 tbsp. sugar
2 tsps. baking powder
1/2 tsp. salt
1/4 cup cold butter
2/3 cup fat-free plain yogurt
1/4 cup egg substitute or 1 whole egg  (see recipe for homemade that I have posted)
1/2 cup sweetened dried cranberries
1/2 cup white chocolate chips
2 tsps. orange zest
Sugar crystals for sprinkling on tops

1. In a large bowl, combine dry ingredients
2. Cut in butter with a pastry blender until mixture resembles coarse crumbs
3. Combine yogurt and egg substitute and add to dry mixture; stir in remaining ingredients except sugar crystals. Mix just until combined.
4. Turn dough onto a lightly floured surface; knead 8 - 10 times. Pat dough out to a 9" circle. Sprinkle with additional sugar or sugar crystals.
5. Cut into 8 wedges and place on a greased baking sheet. Bake in a 425 degree oven for 15 - 18 minutes or until golden brown. (I always cut one open a little to make sure they are done.)

Yield: 8 scones
2 grams fiber each

Kitchen Memories

As I was looking for a particular measuring spoon the other day, I was reminded of all the different people I have had in the kitchen helping over the years. Some of my fondest memories will always be those that involve my nieces and granddaughters. My one niece, the daughter of my brother, and I, have only baked together one time. My first born niece, the daughter of my only sister, and I, spent hours in the kitchen together as she was growing up. My granddaughters and I just began this past summer; the twins while they were here visiting, and our littlest two-year old while we were visiting them in May. Our littlest one likes to push the buttons on the microwave to get it started or get something out of the cabinets, at her level, if needed. She loves to help and it was an absolute joy to have some time with her building our relationship.

The most important part of the time spent working together in the kitchen is creating the relationship, not the recipe. The connections with these precious little girls while we stirred, chopped, measured and talked with one another is what matters in the long run. Memories are built, bonds are created, and often conversations are started that will have lasting meaning in every life involved. The niece that is the daughter of my sister, is now 36 years old with six children of her own. She lives across the country from me so we don't see one another often, but we talk on the phone regularly. Since my sister is now dead, the relationship that my niece and I have is of great importance to both of us.

We never know how we might impact another life just by being available. Time spent working on a recipe together can create lasting memories and build a lasting relationship. The investment of our time into other lives is never wasted, and may be of far greater significance then we could ever imagine.

Frozen Fruit Salad

This salad is easy, inexpensive, very refreshing and is made with ingredients that are often on hand. This is another recipe that I have made for years with great success. Banana is a favorite of most children so serving it along side macaroni and cheese or hamburgers keeps the meal simple, but nutrition is not sacrificed since this has fruit, fruit juice and yogurt in it. It is very similar to a fruit ice. Enjoy!

Recipe:

2 ripe bananas

3/4 cup pineapple juice

2 tbsps. lemon juice

1 cup orange juice

1/2 cup fruit flavored yogurt to compliment the other flavors.

1 can (11 oz.) mandarin orange segments, undrained

sugar to taste, if needed

1. Combine the bananas, pineapple juice and lemon juice in a blender container; cover and whirl 1 minute on low speed until smooth.

2. Add remaining ingredients and whirl 30 seconds more. Taste to see if you think a bit of sugar is needed.

3. Pour into a 9x9x2-inch pan and freeze for about 4 hours, or until firm.

4. Remove pan from freezer and let sit for 5 minutes before cutting into squares.

Yield: 9 servings or more

Tip: Plain fat-free yogurt can be used in place of the fruit-flavored yogurt, but you will need to add 2 - 4 tbsps. sugar.

Also, pineapple-orange juice can be used in place of the two separate juices, keep the measurements the same as written.

Tip: This recipe can easily be cut in half and a 9x5-inch loaf pan can be used.

Traditional Banana Nut Bread

This morning was the first time in a very long time that I heard a quail call. Last year the sound of the quail "talking" with one another was a routine sound, but not this year, for some reason. I've heard other people say the same thing. Also, the geese are in flight in the early morning, a sure sign that temperatures are falling at night. I love it. As the weather begins to cool it is a lot easier to think about turning the oven on to bake something for family or friends.

Yesterday I got out an old Better Homes and Gardens recipe for Banana Nut Bread that I haven't made since my son was young. This recipe differs from the other banana bread that I have posted in that this one is very traditional in flavor. If you do not like your banana bread spicy, this one will be pleasing to you and your family. This recipe is also very easy to make and keeps well in the freezer. Blessings...

Banana Nut Bread:

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
1/2 cup sugar
2 eggs
1 tsp. orange zest
1 cup mashed ripe banana
2 tbsp. milk
1/2 cup chopped pecans or walnuts

1. Stir together the dry ingredients
2. In a large mixing bowl, cream together the shortening and sugar till light and fluffy.
3. Add the eggs and zest; beat well.
4. Combine the banana and the milk.
5. Add the banana mixture alternately to the creamed mixture with the dry ingredients, beginning and ending with the dry ingredients, beating just until smooth. Stir in the nuts.
6. Turn mixture into a greased 9x5x3-inch loaf pan.
7. Bake at 350 degrees for 45 - 55 minutes. Test with a toothpick. Cool on a wire rack for 5 minutes before removing from pan to cool completely.

Yield: 1 loaf, 16 slices
175 calories per slice
1 gram fiber each