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Recipes
Vanilla Fondue
By LinseyJune
Melt vanilla chips and cream in a fondue pot or microwave on medium power
- 6 ounces vanilla milk chips
- 2 tbsp light cream
- 1 tbsp Grand Marnier or coffee flavored liqueur
Tempura Batter
By LinseyJune
Mix and add to chicken, shrimp, or other item before frying
- 3/4 cup cornstarch
- 1/4 cup flour
- 1 tsp baking powder
- salt
- 1 egg
- 1 cup water
Chili (Linsey's Recipe)
By LinseyJune
Fry the onions and garlic with the oil
- 6 tbsp olive oil
- 5 tbsp garlic
- 1 tbsp garlic salt
- 1 whole chopped onion (more for Jake's garnish)
- 3 lbs ground beef
- 3 cans red kidney beans
- 29 oz can of tomato sauce
- 2 cans diced tomatoes (chili ready)
- 2 wooden stirring spoon Molasses
- 4-5 shakes of Cumin
- 3 shakes of Curry
- 2 tbsp sea salt
- 1/2 tsp pepper
- 2 tbsp Worcestershire
- 2-3 tbsp Cornstarch to thicken (as needed)
Blueberry, Walnut, and Brie Tartlets
By LinseyJune
1. Heat oven to 350°F. 2
- 1 can (8 oz) Pillsbury® refrigerated reduced fat crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup blueberry or blackberry preserves
- 1/3 cup coarsely chopped walnuts, toasted
- 1 round (8 oz) Brie cheese, rind removed, cut into 24 chunks
- Fresh blueberries or fresh small sage leaves, if desired
Bruschetta
By LinseyJune
Prep: 6min|Cook: 5min |Total: 11min
- 1 baguette, cut on the diagonal into 1/2" slices
- 2 large tomatoes, seeded and chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1 tbsp olive oil
- salt and black pepper to taste
Sweet Potato Mash w/ Pecans (crockpot)
By LinseyJune
Prepare your sweet potatoes and place in 3 qt
- AFTER COOKING, STIR IN:
- 2 lb. sweet potatoes, peeled and cut into 1/2 inch slices
- 1 cup apple juice, no sugar added, 100% juice
- 1 tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. allspice
- 1/4 tsp. ground cloves'
- Cinnamon and nutmeg to taste
- Apple juice (see instructions)
- Pecans (optional)
- Honey or maple syrup to taste (optional for those who like a sweeter version)
Potatoes Dauphinoise
By LinseyJune
Grease ovenproof dish generously with butter and garlic mix all around bottom and sides of dish
- 1 Tablespoon unsalted butter
- 2 cloves of fresh garlic, smashed
- Grated nutmeg
- 1 egg
- 5 to 6 large Yukon gold potatoes (note: I used cold potatoes – don’t know if this helped someone told me to do this).
- 1 ½ cups of grated Gruyere Cheese and/or Swiss Cheese (or mix together both)
- 1 ½ cups of heavy cream
- ¾ cup milk
- Salt and pepper to taste
Blue Cheese Sauce
By LinseyJune
Steak or with fondue
- 4 oz blue cheese
- 3/4 tbsp prepared mustard
- 1/2 cup butter
- 1 clove crushed garlic
- 1 tbsp Worcestershire sauce
Bearnaise Sauce
By LinseyJune
Heat vinegar with tarragon
- 2 tbsp vinegar
- 1 tsp finely chopped tarragon leaves
- 1 cup Hollandaise sauce
- Lemon Juice
Artichoke and Parmesan Appetizers
By LinseyJune
Arrange all on plate and piece together to eat
- Marinated Artichoke Hearts
- Roasted Peppers
- Kalamata olives
- Real Parmesan cheese (in chunk)
- Sliced Ham