Melting Pot Fondue Mojo Broth

Ingredients
5 1/4 cups vegetable bouillon or chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons jerk seasoning
2 tablespoons black pepper, cracked
2 tablespoons lime juice, fresh-squeezed
1 tablespoon minced garlic
Directions
1Combine ingredients in saucepan on stovetop.
2Bring to a boil.
3Transfer to fondue pot with alternative heat source.
4Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.

shortcut chocolate bars

Shortcut chocolate bars
Here's what you'll need:
1 1/2 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
2 tablespoons butter
1/2 cup chopped walnuts or pecans (optional)
2 teaspoons vanilla extract
2 17-ounce rolls refrigerated chocolate chip cookie dough

Preheat your oven to 350 F. In a saucepan, combine the chocolate chips, condensed milk and butter. Cook and stir over low heat until the chocolate is melted. Remove the pan from the heat and stir in the nuts (I don't use them but you may choose to) and the vanilla.

Cover a 15" x 10" (or any pan similar in size) with foil and spray with non-stick cooking spray. You don't have to use foil, but it makes clean-up a cinch and anything to make clean-up quicker is a good thing! Then, press 1 1/3 rolls of the cookie dough into the bottom of the pan.
Next, spread the melted chocolate mixture evenly on the cookie dough Dot the remaining cookie dough on top of the chocolate mixture. It doesn't have to be precise

Bake for 25 minutes or so but be carefeful not to overbake. When the top is lightly browned, it's done.I find these bars even better the next day because they're extremely moist the first day so it's a great recipe for when you need something you can bake a day or two ahead of time.

Now, let it cool for a while and then cut into bars. The size of the bars will be up to you!

Sausage Breakfast Casserole

Sausage Breakfast Casserole Recipe

Ingredients:

1 lb of Italian pork sausage, (then cooked, drained, crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

Method:

1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.

2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.
3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
Serves 6-8.

Rudolph Cookies

The girls and I made these this weekend and they were a lot of fun to make, very cute and yummy too!

* Make your favorite peanut butter cookies recipe as per normal.
* The second they come out the oven stick little broken pretzels in the top for antlers, two mini chocolate chips for eyes, and a red M&M for the nose.

TIP: do the antlers first because they are more difficult to stick in as the cookie cools!

PUMPKIN CHOCOLATE CHIP COOKIES

These cookies are a season favorite of mine and they are super easy to make!!!!!!! I thought I had a picture on my computer of the cookies I made but it is lost. So I guess I will just have to make another batch tonight for the simple fact I need a picture LOL!!!!!!!!! Poor me!!!!!

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

Warm Fall Chili

Being my first post ... EVER, I thought I would start with something simple.


Ingredients
1 lb lean ground beef
2 cans pinto beans (rinsed)
1 can black beans (rinsed)
1 can great northern beans (rinsed)
1 package taco seasoning
1 can regular diced tomatoes with water
2 tablespoons fresh cilantro
1 can regular whole kernel corn
1 package Ranch seasoning (must be dry powder)


1. cook the ground beef until brown
2. add corn, diced tomatoes, taco seasoning, ranch seasoning and 1 cup water
3. add all beans (rinsed and cleaned)
4. add cilantro
5. let cook for 5-10 minutes until beans are soft
6. enjoy!!

Creamy Blueberry Pie

A friend of ours from LifeGroup (Sarah) made this pie when she had us over once last spring. It was sooooo good and I never forgot it. I was having my inlaws over last night and trying to think of a good dessert. This pie came to mind, so I called Sarah for the recipe. It turned out wonderfully and was a big hit. I highly recommend you try this pie.



I did find some fresh blueberries at the store (yes, I paid an arm and a leg for them this time of year). I imagine you could use frozen blueberries as well, but I'm sure this is yummiest when blueberries are in season and at their best. But I'm going to do it again for Thanksgiving and use frozen if I can't find them fresh. It is so yummy!!!

INGREDIENTS
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter


DIRECTIONS
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
Place blueberries in pastry shell, and spoon sour cream mixture over berries.

In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

Bake at 350 degrees F for 50 to 55 minutes, or until lightly browned.

I think it is best served warm -- about 2 hours after you take it out of the oven.