Authentic Traditional Swiss Fondue

Recipe found here 

Randi V.

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes
apples
pears

The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes, apples, and/or pears.

NOTES 

If you are amendable to it, using alcohol removed wine (I recommend the FRE brand if you can find it) works great. If you use cooking wine, know that it is much salter than normal wine. And if you don't like that idea, sparkling cider works well. It will be sweeter than normal fondue but still pretty good. Oh- and only go with a white grape base. Reds are NOT good in fondue. Omit the Kirche. It is just cherry flavored alcohol and not necessary. But, I do recommend finding the Emmenthaler, Gruyere and Appenzeller (can substitute French Compte' if you can't find the Appenzeller). Anywhere with a more extensive cheese section should have at least the Emmenthaler (just a strong swiss cheese) and Gruyere (stronger swiss cheese). If you can't find the appenzeller/compte (it is just the strongest swiss cheese and adds a nice richness to your flavor base), just add the needed amount of this cheese as grueyer.

***Oven Baked Cheesy Chicken Tacos***

These are meant to be eaten soon after taking out of the oven. If you have leftovers, remove the filling and use fresh taco shells for reheating. 

Recipe Found Here

1 Tablespoon vegetable or olive oil
1/2 pound cooked chicken, shredded 

1 packet Taco Seasoning
1/2 cup onion, diced (or onion powder)
1 (14.5 ounce) can petite diced tomato, drained 
1 (4.5 ounce) can chopped Green Chilies
10 Old El Paso Stand and Stuff Taco Shells
1 (16 ounce) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Desired toppings: sliced Jalapenos, sour cream, salsa, chopped cilantro and/or shredded lettuce

Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.

Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 5-7 minutes, or until the onion is translucent and fragrant. Or use onion powder instead, maybe 1/2 teaspoon.

Stir in the cooked shredded chicken, taco seasoning, tomatoes, and green chilies. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes, or longer.

Put the refried beans in a small bowl and microwave 1-2 minutes to warm. Stir after heating them, it will be easier to spoon them into taco shells. 

Place the taco shells in the baking dish, standing up. You can fit 10-12 taco shells in the dish. Spoon about 1 Tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.

Bake for 8-12 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.

Juicy Perfect Hamburgers

Burger Tips Found Here

Ground Beef (15% fat, 95% lean), I have found this to be the best tasting without excessive fat
Lawry's seasoned salt
Pepper

I use store bought ground beef already ground (I hear grinding your own fresh meat is best). Take meat out of fridge. Form patties without over handling/kneading the meat.

I make smaller patties about 1 inch thick, 4-5 per pound of meat. Lay them on a baking sheet lined with wax paper. For expert cooking weigh each patty to help determine cooking time needed for desired doneness.

Just before putting them on the grill, sprinkle each patty liberally with Lawry's seasoned salt and pepper (fresh ground for an extra kick). Flip each patty over and season again on the other side.

Don't salt the patties until they are formed and ready to go on the grill. Grill over medium heat about 4 min per side. Use a meat thermometer so you don't over cook.

*Be aware that store bought meat should be cooked all the way through. Fresh ground beef can be served with some pink, since it was freshly ground and hasn't been sitting and growing bacteria.*
See more HERE

Finish off with desired toppings: cheese, lettuce, tomato, onion, mustard, ketchup, mayonnaise, etc.

• 120°F and below for rare (red/raw in the center)
• 130°F for medium-rare (pink and warm)
• 140°F for medium (totally pink, starting to dry out)
• 150°F for medium-well (grayish pink, significantly drier)
• 160°F and above for well done (completely gray, very little moisture)

Perfected Yellow Cake

PREP TIME FOR ROOM TEMP

Recipe found here, go to link to see the extensive notes.

YIELD: MAKES TWO 9-INCH LAYERS OR THREE 8-INCH LAYERS

*For high altitude, add an additional 2 1/2 tablespoons cake flour before sifting

I saw this note online and thought it was probably good advice:
Toothpick inserted should come out WITH some moist crum. clean toothpick=dry cake. add moisture back to it with a misting of simple syrup.

I also used my whisk attachment on the kitchen aide through all the steps. I used King Arthur cake flour, Nielsen-Massey Pure Vanilla Extract, unsalted butter, light sour cream, and whole milk.

1 cup butter, softened to room temperature 
1 3/4 cups granulated sugar (13 ounces, 368 grams)
2 teaspoons vanilla
3 large eggs, room temperature 
2 large egg yolks, room temperature 
2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), *see note for high altitude adjustments
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk (1% or higher fat), room temperature 
1/2 cup sour cream (light or regular), room temperature 

To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.

Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.

In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.

One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.

Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.

Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.

Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.

Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.

Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.

Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.


Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

Lemon Curd

Recipe found here

7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
1¼ cups + 2 tablespoons (275 grams) granulated sugar
4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
Pinch of kosher or sea salt
1 tablespoon (6 grams) finely grated lemon zest
½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats

Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.

Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.

Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.

Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.

Tips:

Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.

To prevent curdling, be sure to blend the sugar well with the yolks before adding the lemon juice. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.

Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.

 If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF. Store curd covered tightly in refrigerator. It will keep up to 2 weeks.

Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.

Hot Buttered Soft Pretzels

Recipe Found HERE 

For the Pretzels

• 1 1/2 cups warm water (360mL) at 110F
• 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 2 Tablespoons unsalted butter melted and slightly cool
• 4 cups all-purpose flour, plus more for sprinkling on counter (480g)
• coarse sea salt for sprinkling flaked or coarse

For the Boiling:

• 2/3 cup baking soda
• 10 cups water

Instructions

• Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.
• Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.
• Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.
• Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.
• Important note - See my tips section below on how to do the windowpane test if you are unsure whether your dough has been kneaded enough or not.
• Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.
• Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.
• Preheat oven to 450F
• Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.
• Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.

Notes

• Instead of shaping these into traditional pretzel shapes, you can cut them into small pieces to make soft pretzel bites!
• Use warm water to help activate the yeast, the dough will also prove much quicker this way. Make sure your water is warm and not hot though or it'll do the opposite!
• Let the dough prove in a warm place, again make sure it's not too hot or in direct sunlight.
• For that Auntie Annie's flavor, I recommend brushing melted butter on the pretzels before and after baking.
• To reheat the pretzels and serve them warm you can reheat them in a hot oven for a few minutes or pop them into a microwave.
• Do the windowpane test - a great way to know if your dough is kneaded enough is to do the windowpane test, here's how you do it. Remove a small piece of dough about the size of a golf ball and gently stretch it to create a thin membrane-like pane or windowpane, it should be thin enough to see light through it. If the dough breaks it means the gluten hasn't developed properly and you need to knead it for a little longer.
• When it comes to baking recipes I always recommend weighing the flour with a kitchen scale because it's the only way to ensure accurate results every time but if you are using cups, fluff the flour in a bowl or container with a fork before spooning it into the cups. This way you have far less chance of overpacking the cup.
• Since this makes 12 pretzels you'll need to boil them in batches.
• Storing and freezing - raw or baked pretzels can be frozen for up to 3 months. Baked pretzels will keep well in an airtight container for 3-4 days.

Cheesy Potato Breakfast Casserole

1 pound Italian Sausage (or regular sausage), cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 cup milk
20 ounce bag frozen Ore-Ida Diced Hash Browns
4 ounces of Mild Cheddar Cheese, grated
4 ounces of Monterrey Jack Cheese, grated
Salt & Pepper, to taste

Preheat oven to 350. Spray medium casserole dish (9 x 13) with non-stick spray. Set aside. Prepare sausage and onions. In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping. Bake for 35-45 minutes. Remove from oven and top with reserved cheese. Return to oven for 5-8 minutes. Allow casserole to rest for 15-20 minutes. Serve and enjoy!

Also fabulous served in flour tortillas for a great breakfast burrito.

Recipe adapted from here

Lisa's Favorite Pita Pocket Salad

Baby spring mix lettuce, or desired lettuce

Cucumber, diced

Roma tomato, diced

Kalamata olives, sliced 

Deli ham or turkey, chopped

Baby Swiss Cheese, chopped

Pita Pockets

Italian salad dressing (Ken's Zesty Italian) 

Assemble desired amount of lettuce, cucumber, tomato, olives, meat, and cheese in a bowl, Toss with 1-2 Tablespoons of salad dressing. Slice top of pita off to open and stuff with salad mixture. Enjoy! 

Minestrone

Recipe found here 
Kelly P.

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 cup canned kidney beans, drained (I use white kidney beans, cannellini)
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (1 tsp dry)
2 tablespoons chopped fresh basil (2 tsp dry)
Salt and Pepper to taste
1 package of seashell pasta
Grated Parmesan cheese for topping

In a LARGE stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes.

Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 1/4 to 1/2 cup cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.