Marshmallow Crispy Lemon Pie

                                                      Marshmallow Crispy Lemon Pie

I recently made this for a potluck at work and it caught everyone by surprise. I used simple ingredients, an easy as - well - pie, recipe and it came out delicious. So good I had to make one for us, too! I did make cooked lemon pudding as opposed to the instant variety. I prefer the texture and it holds much better. A few folks commented on the "homemade lemon curd." Who was I to disillusion them?

Ingredients

• 2 tbsp butter
• 1/4 c (half of the 3 oz pkg) dry JELL-O Lemon Flavor Gelatin
• 4 c mini marshmallows
• 3 c RICE KRISPIES or krispy rice cereal
• 1 pkg (3.4 oz) JELL-O Lemon Flavor Pudding and Pie Filling
• 1 1/2 c cold milk (we used low fat)
• Strawberries for garnish, if desired

Preparation

1. Microwave butter in large microwaveable bowl on high for 30 seconds or until melted. Add dry gelatin mix and marshmallows, tossing to coat. Microwave 1 minute, stir, and microwave an additional 15 -30 seconds, checking often to see if completely melted and mixture is blended. Add cereal and mix with wooden spoon sprayed with cooking spray.
2. Prepare Lemon Pudding mix as directed on  package. Allow to cool slightly.
3. Press cereal mixture onto bottom and side of a 9" pie pan that has been sprayed with cooking spray. It will be a thick layer.
4. Pour pudding mix on top.
5. Cover with a pie lid or plastic wrap and refrigerate at least 4 hours, until completely set.
6. Remove from fridge and cut using a hot knife. Garnish with strawberries before serving, if desired.

Caramel Apple Mini Coffee Cakes

Call this what you will: muffins, mini coffee cakes or cupcakes - whatever they are, they sure are tasty! Perfect for anytime - breakfast, lunch or a special snack -  these little bundles of goodness are simple to prepare. I originally used a Trader Joe's whole-wheat biscuit mix and other ingredients, but found a pretty good recipe online that mimics it. I made large and mini muffins.

Caramel Apple Mini Coffee Cakes

Caramel Apple Mini Coffee Cakes

Ingredients

• 2 c all-purpose or whole wheat flour
• 1/2 c chopped pecans or walnuts
• 3/4 c sugar
• 2 tsp baking powder
• 2 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 egg
• 1 c 2 percent or low-fat milk
• 1/4 c butter, melted
• 2 tsp vanilla extract
• 1/2 + cups peeled, diced tart apples

Topping

• 1/2 c packed brown sugar
• 1/2 c chopped pecans or walnuts
• 3 tbsp melted butter
• dash of cinnamon
• a good, thick caramel ice cream topping

Preparation

1. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a smaller bowl, whisk egg, milk, butter and vanilla. Pour liquid ingredients into flour mixture, stirring until just moistened. Stir in walnuts/pecans and diced apples.
2. Fill paper-lined muffin cups three-quarters full. Combine topping ingredients EXCEPT CARAMEL TOPPING to form a streusel topping. Evenly sprinkle over batter. 
3. Bake at 350 degrees for 20-25 minutes until a knife inserted into the muffin comes out clean. Cool for 5 minutes, remove from pan to wire rack and carefully pour over threads of the caramel topping. Serve warm or freeze and reheat. Yield: 12 to 14 muffins.

Decadent Chocolate Peanut Butter Cheesecake

I am always browsing online for interesting recipes to share with my friends and readers. Yesterday, I came across this little gem from BHG. Definitely not for the faint of heart or those of us who are dieting (ahem) but certainly something very special to make for a very special occasion. Drool along with me over this "Decadent Chocolate Peanut Butter Cheesecake." Can we say "Yum," boys and girls?

Decadent Chocolate Peanut Butter Cheesecake

Ingredients 

• 18 chocolate graham cracker squares, finely crushed ( 1-1/c c)
• 1/2 c butter, melted
• 2 tbsp sugar
• 2 8 oz pkgs cream cheese, softened
• 1 c creamy peanut butter
• 1/4 c sugar
• 3 eggs
• 1 1/2 c semisweet chocolate pieces
• 2 tbsp milk
• 1/2 tsp vanilla
• Peanuts (optional) 

Directions

1. Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside.
2. In bowl, beat 1 pkg of cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 c sugar until combined. Fold in 1 lightly beaten egg; set aside.
3. In saucepan, stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese and add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into the pan. Carefully spread the peanut butter mixture over this layer. Evenly spread with the remainder of the chocolate mixture.
4. Bake 45 minutes of until top is set when lightly shaken. Outer 2 inches of the pan will look dry and slightly puffed; the center will look darker and wet. 
5. Cool in pan on rack for 15 min. Use a small sharp knife to loosen crust from sides. 
6. Cool completely on rack. Cover and chill in fridge for 4 hours. 
7. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts and/or additional chocolate chips. 

Makes 16 servings.

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Cheesy Zucchini Boats

Here's a recipe for the cheese-lover in your home who may or may not be fond of zucchini (almost all of us have 'one of those' in the home). It's easy, impressive looking and tastes delicious.

Cheesy Zucchini Boats

Ingredients (for 4 servings)

• 2 medium zucchini
• 1/2 lb ground turkey
• 1 bell pepper, red or green, finely chopped
• 1/4 c chopped red onion
• grated cheddar cheese (or your favorite)
• 2 cloves garlic, finely chopped
• 1/2 c salsa, commercial or home-made
• 2 crusts of bread torn into crumbs (you may prefer croutons)
• approx. 2 tsp canola oil

Preparation

1. Halve, clean out and scrape zucchinis, leaving approximately an inch all around
2. Cut zucchini innards into cubes (after discarding seeds and stringy bits)
3. Brown ground turkey in oil with onion and pepper until no pink remains. Mix in garlic and zucchini cubes and saute for approximately 2-3 extra minutes (until soft)
4. Transfer mixture to bowl and add remaining ingredients, except cheese, folding together gently.
5. Pile into zucchini shells, topping with grated cheese
6. Bake in 350 degree oven for 20 to 30 minutes, until cheese is melted and zucchini tests 'soft' when poked with a fork.
7. Cool 5 minutes to 'set' and then serve as a main or side dish.

Not-So-Decadent Pumpkin Cheesecake Pie

I adapted recipes for this pie, coming up with a version to suit my love for cheesecake and my husband's ambivalence toward it ("I am not eating anything with cheese and cake in the same title!") Guess what - he did and he liked it too! This pie is 'not so decadent' because it's made with no-fat cream cheese, and a mixture of evaporated milk and water rather than whole milk. I made my own pumpkin mixture by scraping and baking a pumpkin - which was an experience all its own - so that cut out the extras that you get in packaged pumpkin. It allowed me to use MY amount of sugar and spices, and definitely allowed me to control the amount of fat in the pie. I like that, too and boy is this ever tasty!.

Not-So-Decadent Pumpkin Cheesecake Pie

Ingredients

• 1 graham wafer crust
• 1/2 cup sugar
• 1 - 2 tsp ground ginger
• 8 ounces no or low fat cream cheese, softened
• 2 large eggs (you may substitute Egg Beaters if you want less calories)
• 1/4 cup evaporated milk and water mixed half and half
• 1 tablespoon corn starch
• 1/2 teaspoon fresh nutmeg
• 1/4 teaspoon salt
• 1 cup canned solid-pack pumpkin (from a 15-ounces can) or *you can make your own*

Preparation

1. Make graham wafer crumb crust according to package directions, or use purchased crust.
2. Put oven rack in middle position and preheat oven to 350°F.
3. Using a blender, mix sugar and ginger until smooth. Add eggs, milk, flour, nutmeg, and salt and blend until just combined.
4. Reserve 2/3 cup cream cheese mixture in a glass measuring cup. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
5. Pour pumpkin mixture into graham wafer crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon.
6. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Test for dullness poking knife into center of pie, baking until it comes out clean. 
7. Transfer to a rack and cool to room temperature, about 2 hours. IF DESIRED, lightly drizzle with caramel and chocolate topping to create a swirl then chill, loosely covered with foil or disposable plastic lid from commercial pie crust, at least 4 hours. If chilled overnight the caramel and chocolate will slightly soak into the pie, giving it more flavor. If necessary, very gently blot any moisture from surface with paper towels before drizzling with toppings.

* To make your own pumpkin mash, wash and dry pumpkin and cut in half, removing stem and cleaning out seeds and strings. Scrape well. Cut pumpkin into squares. Place shell-side-down in baking dish with a bit of water and bake at 350 degrees F until pumpkin is soft (about half an hour). Let cool slightly before scraping the flesh from the shell. Mash and use as canned pumpkin.

Strawberry Banana White Chocolate Chip Loaf

 Strawberry Banana White Chocolate Chip Loaf

That's quite a mouthful for a loaf, but as delicious as this creation of mine is, it's well worth the effort! Here you get the scrumptious blending of fresh strawberries with bananas and white chocolate chips. Are you drooling yet? I am. A fresh take on an old favorite - banana bread. I wanted one to eat (of course) and what to freeze (what restraint) so I used a smaller aluminum foil loaf pan and a smaller round bundt-type pan that I happened to have lying around. I placed both on a cookie sheet to bake and they turned out beautifully. I love it when that happens!

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup granulated white sugar

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 2 large eggs

• 3 mashed bananas
• 1/3 cup mixed berry or plain low fat yogurt

• 1 teaspoon rum extract
• 1 cup white chocolate chips
• 1 cup chopped fresh strawberries, tossed in 2 tablespoon all-purpose flour

Directions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan (preferably Pyrex) with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and rum extract; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the white chocolate chips and then gently stir in the strawberries. 
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick (or knife) inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Carefully run a knife around the inside edges to loosen, remove from pan and cool completely on a parchment paper-covered wire rack.

One wasn't enough. I made one in a 4c bundt pan and one in a small loaf pan

Note: To make it easier to remove the loaf without cracking, you can place parchment or wax paper in the loaf pan, overlapping the edges to use as a "handle." Spray with cooking spray before pouring the ingredients in. Then you can just lift it out when it's baked. The pans were flimsy, so I placed them on a cookie sheet, 10 minutes on a lower rack in the oven and then 20 minutes or so on the middle rack to cook evenly without burning.

Raspberry Banana Milk Chocolate Loaf

Raspberry Banana Chocolate Loaf

Yield: 1 loaf

Prep Time: 15 min

Cook Time: 50 min

A combination I couldn't even imagine until I created it. Sometimes you just have to use what you have on hand and go for it with gusto! Just how much goodness can one loaf hold? Try it out and see for yourself!

Raspberry Banana Milk Chocolate Loaf

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup granulated white sugar

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 2 large eggs

• 3 mashed bananas
• 1/3 cup mixed berry or plain low fat yogurt

• 1 teaspoon rum extract
• 1 cup milk, dark or semi-sweet chocolate chunks or chips (I used milk chocolate)
• 1 cup halved fresh raspberries, tossed in 2 tablespoon all-purpose flour

Fold, don't stir and make sure the raspberries have been dredged in flour before adding

Directions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan (preferably pyrex) with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and rum extract; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chips and raspberries on the top.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick (or knife) inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Carefully run a knife around the inside edges to loosen, remove from pan and cool completely on a parchment paper-covered wire rack.

Note: To make it easier to remove the loaf without cracking, you can place parchment or wax paper in the loaf pan, overlapping the edges to use as a "handle." Spray with cooking spray before pouring the ingredients in. Then you can just lift it out when it's baked.

Baked Ziti

The Little Cook's Baked Ziti

I have found dozens of recipes for baked ziti, but for some reason I keep trying new ones. As you can tell by the photo, this latest one turned out pretty dang good! So here is The Little Cook's latest variation on the theme of Baked Ziti.

Ingredients

• 1 lb of your favorite type of pasta, precooked as to package directions
• 1 tub of ricotta cheese
• 1 large (20 oz?) jar of your favorite spaghetti or marinara sauce - I used home-made
• 1c water
• 1/4 c fresh parsley, chopped
• 1 tsp salt
• 1/2 pkg (about 6 - 8 oz) shredded mozzarella cheese
• 1/2 pkg (about 6 - 8 oz) shredded sharp cheddar cheese
• 1 small jar/can of black olives, cut in half

Preparation

1. Preheat oven to 350 degrees.
2. Spray a 9x13 inch lasagna or cake pan with cooking spray. Set aside.
3. Place cooked pasta in a large mixing bowl. Add ricotta cheese, 3/4 of the jar of spaghetti/marinara sauce and water. Mix in parsley and salt (about 1 tsp). Fold mixture until blended.
4. Cover the bottom of the baking pan with the remainder of sauce. Spoon pasta mixture on top, evenly spreading with a spatula. Sprinkle cheeses evenly on top to cover. Sprinkle olives over the cheese.
5. Bake for approximately 40 minutes, or until the cheese is melted and the top is slightly golden in color.
6. Let set for about 10 minutes, for the pasta to settle, before enjoying. Serve with a green salad, additional olives and some good fresh bread. Mangia!

Refrigerator Cucumber "Salad" (Pickles)

When I first saw this recipe, it was called a "salad," but take it from a Prairie girl: these are the most excellent refrigerator pickles I have ever made! The vegetables stayed crisp, the way I like them, and there was just enough sugar and vinegar to give them a delicious taste. I adapted this recipe to use up  the veggies I had on hand, and reused sterilized large jars that I had saved and disinfected for this purpose. You can do this when you place your works of art in the fridge (and when you don't happen to have canning jars available)!

Refrigerator Cucumber "Salad" Pickles

Delicious home-made refrigerator pickles...ermm I mean salad :)

Ingredients

• 4 thinly sliced cucumbers
• 1 large thinly sliced red onion
• 2 thinly sliced green bell peppers
• 1 tbsp salt
• 2 1/2 c white vinegar
• 2 c sugar
• 1 1/2 tsp celery flakes
• 1 1/2 tsp red pepper flakes

Directions

1. Mix cucumbers, onion, pepper and salt; set aside. 
2. Place vinegar, sugar, celery and pepper flakes in a saucepan and bring to a boil for approximately 2 minutes. 
3. Remove pan from heat and add about 2 handfuls of ice until melted and the mixture is just warm. 
4. Place all veggies in large-mouth jars. 
5. Pour mixture over the top of each jar, to cover. 
6. Store in refrigerator for about 2 months.

This recipe made 3 large jars, as shown.

Fresh Peach Crumb Coffee Cake

I found this recipe online and thought....wow! I love peaches and am a crumb coffee cake aficionado, so it seemed ideal. The problem is, with 13 pounds lost, I am not willing to gain weight over a piece of cake (even though it is as easy as a piece of cake to gain weight, if you get my drift). So I made the recipe "my own," cutting calories where I could by using reduced fat or no fat ingredients. This is the result, and let me tell you, delicious doesn't even begin to describe this delightful bit of decadence!

Fresh Peach Crumb Coffee Cake with No Sugar Added Ice Cream

Fresh Peach Crumb Coffee Cake 

INGREDIENTS
Topping

• 1 1/2 c all-purpose flour
• 1/2 c firmly packed golden brown sugar
• 1/2 c granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 c (1 stick) reduced calorie margarine (instead of butter), melted

Cake

• 1/2 c (1 stick) reduced calorie margarine (instead of butter), softened
• 1/4 c granulated sugar
• 1/4 c golden brown sugar (loosely packed)
• 1/2 c reduced fat sour cream
• 1 large egg + 1/4 c egg substitute (2 large eggs if you don't have the alternative)
• 1 1/2 tsp vanilla extract
• 1 1/4 c all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 lb (3-4 medium) ripe peaches, peeled, pitted and sliced

DIRECTIONS

1. Preheat the oven to 350 degrees. Spray a 10 inch casserole or deep round cake pan LIBERALLY with cooking spray.
2. Place topping ingredients in a medium bowl and mix well to make a very dense, smooth dough (they're not kidding!); set aside.
3. To make cake batter: cream the margarine and sugar in a large bowl with an electric mixer (I just used elbow grease instead of the mixer) until smooth. Add the sour cream, eggs and vanilla and beat well. Measure the flour, baking powder and soda on top of this mixture, stirring well to combine. It will be a medium thick batter.
4. Smooth the batter into the prepared pan. Arrange peach slices on top, more-or-less in a single layer to give even baking. Grab topping mixture in big chunks and place n top of the peaches. 
5. Bake until a knife inserted in the center comes out with crumbs clinging to it, but no streaks of raw batter. The peaches make the cake very moist, but you want to make sure it's baked through. This can take from 45 minutes to an hour (I kept mine in for an hour to be sure it was baked). Cool slightly before cutting into 8 wedges.

Yummy deliciousness

                                                       

Cheater Cinnamon Buns

Sometimes even those of us who love to bake enjoy a little cheat or two <shhhh>. Yesterday I had the craving for cinnamon buns but lacked the flour and shortening to make them. "Aha!" went a little voice in my brain (that happens occasionally - nothing to worry about). I remembered the loaves of frozen white bread dough in the fridge, left over from a project with my cooking class. One loaf was made into an excellent loaf of bread, of course, the other....well, let's just say I created some:


Cheater Cinnamon Buns

Cheater Cinnamon rolls, un-iced, of course

Ingredients

• Rhodes white bread dough (thawed at room temperature for approx. 2-3 hrs)
• Butter, softened
• Golden brown sugar, approx. 1/2 c
• Raisins, approx. 1/2 c 
• 2 tbsp (or more) ground cinnamon
• Pam cooking spray for baking (for pans)

Preparation
Preheat the oven to 200 degrees.

1. Place dough on a floured surface and roll into an 8x12 rectangle (this is approximate, depending upon how elastic the dough is. If it's smaller than that, it's ok - don't worry about it!)
2. Spread the dough with softened butter. Spread brown sugar evenly on top. You may need a bit extra to cover the dough. Sprinkle with raisins and cinnamon, keeping a 1/2 inch bare space around the circumference of the dough.
3. Roll the dough as for a jelly roll, working from the long side of the rectangle. Cut into 9 rolls (larger size - 9x9 pan) or 12 rolls (smaller size - 9x13 pan) and place into greased pan sprinkled with additional brown sugar, butter pieces and a bit of cinnamon.
4. Turn off oven. Place a 9x13 pan of boiling water on lower rack (carefully) and place the buns (uncovered) on middle rack. You can add a loaf of white bread in a greased loaf pan like I did, if desired. This gives it the moist heat it needs to rise and turn out well.
5. Let rise approximately 2 hours, until fully risen (double the side)
6. Take the pan of water out of the oven, and while leaving the pan of cinnamon buns in the oven turn the oven to 350 degrees and bake for 20 to 30 minutes. Check for done-ness after 20 minutes (knife should come in clean when put into the middle rolls). They should be golden and lovely.
7. Ice with commercial vanilla icing or create your own with confectioner's sugar, vanilla extract, butter and cream.

The bottom will be slightly crispy/gooey from the brown sugar and butter mix, while the rolls themselves are fluffy and golden, with that delicious vanilla frosting. Not bad for a "cheater!"

The other loaf as bread - enough to drool about!

The Classic Cheese Fondue

Here's one that can be used as a main dish or an appetizer. Simple, elegant and classic, it's a real crowd-pleaser when the weather outside is frightful. Once again, use a non-alcoholic variation on the theme if you desire. And once again, it's from a vintage cookbook in my collection, with extra suggested serving ideas.


The Classic Cheese Fondue

From a Vintage Cookbook in my Collection

Ingredients

• 12 oz natural Swiss cheese, shredded
• 4 oz Gruyere cheese, shredded
• 1 1/2 tsp cornstarch
• 1 clove garlic, halved
• 1 c white wine
• 1 tbsp lemon juice
• dippers

Method

1. Combine cheese with cornstarch.
2. Rub inside of heavy saucepan with one halved clove of garlic, then discard garlic
3. Pour in 1 c white wine and 1 tbsp lemon juice. Warm until air bubbles rise and cover surface. Do not cover or allow to boil
4. Stirring vigorously from now on, add cheese one handful at a time until completely blended on MEDIUM HEAT. Do not boil. After cheese is all blended, while stirring, add dash ground nutmeg and a dash of pepper.
5. Quickly transfer to a fondue pot and keep warm with a fondue burner. If the mixture gets too thick, add a bit of warmed white wine to thin. 

Dippers - simply spear on fondue forks, swirl liberally in mixture and enjoy!

• Cubed French bread, Italian bread, bread sticks, rye or pumpernickel bread chunks or English muffins
• Broccoli, celery or green pepper pieces 
• Cherry tomatoes
• Cooked shrimp, chicken or ham
• Cooked or raw mushrooms
• Fried potato nuggets or boiled potatoes

Appetizer Beer & Cheese Fondue

The fondue was once one of the most popular dishes, being relatively simple to prepare yet having a most elegant presentation. There are various types of fondue, as you are probably aware: those appropriate for appetizers, main dishes and desserts. This time we'll deal with the "appetizer" fondue, perfect for an evening with friends or your family. Please remember that all fondues use hot oil and a flame, so be very cautious around your little ones, both pet and child. We used to make these every New Year's eve when my children were young and they loved the tradition. Just use the non-alcoholic versions for children or those with dietary restrictions.


Appetizer Beer & Cheese Fondue 
(Originally found on the Betty Crocker Website)

Ingredients

1 loaf (1 pound) French Bread

1 pkg (16 oz) process cheese spread loaf, cubed (aka Velveeta or alternative)

1 pkg cooked, chopped and drained broccoli

1/4 c regular or non-alcoholic beer 

1 jar (2 oz) diced pimentos, drained

1 tsp ground mustard

Directions

1. Heat oven to 350 degrees. Cut bread into 1-inch cubes. Place bread pieces in an ungreased jelly roll pan or cookie sheet (15 1/2 x 10 1/2 x 1"). Bake approximately 10 minutes, stirring twice until lightly toasted. Transfer to serving bowl or basket.
2. Meanwhile, melt cheese in 2-qt saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimentos and mustard. Cook, stirring constantly until hot. Pour into ceramic fondue pot over low heat, or in 1/2 quart slow-cooker at Low heat setting.
3. To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will keep in slow cooker on "Low" for about 2 hours.

16 servings (1/2 c bread cubes and 2 tbsp fondue each)

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Waldorf Salad

Here is a dish that I considered Canadian until I discovered it's roots at the Waldorf Astoria! Still, it's a Canadian favorite and one that's easy to make and delicious to enjoy!

Some folks use cool whip or yogurt, but I prefer the original recipe. I would suggest adding about 1-2 tbsp of sugar to the dressing for that hint of sweetness. Seedless red grapes or dried cranberries may also be halved and added for color and texture.


Waldorf Salad

Dressing:
2 cups mayonnaise
1 tablespoon cider vinegar (optional, but gives it a bit of "zing.")
2-1/2 tablespoons lemon juice
Dash of salt

Salad:
4 diced apples (Granny Smith, Gala or Red Delicious)
3 stalks celery, diced
1 cup chopped walnuts
Whisk to blend dressing ingredients and set aside. Chop all salad ingredients evenly. Mix dressing with salad ingredients. Chill until ready to serve.

Serves about 6