Supreme Pizza Fondue

Ingredients

8 ounces bulk Italian sausage
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
2 26- to 30-ounce jar meatless spaghetti sauce
2 cups sliced fresh mushrooms
1 3 1/2-ounce package pepperoni or Canadian-style bacon, chopped
2 teaspoons dried basil or oregano, crushed
1 cup sliced, pitted ripe olives (optional)
1/2 cup chopped green sweet pepper (optional)
Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes

Directions

1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.
3. Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 5-1/2 cups dip.

I get a daily recipe e-mail with 4 recipes in it, they always look so good to me. This one looked especially good to me, but I havent tried it, if you try it, let me know how it goes. I am sorry I havent been better at this, I will do post more often.

Quick Fettuccine Cacciatore

From the Kraft Foods magazine. This one is a keeper. Easy to make and a nice flavor.

8 oz. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 c. green pepper strips
1 c. sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 c. Kraft Zesty Italian Dressing
1/2 c. shredded Italian mozzarella/parmesan cheese blend
1/2 c. chopped fresh basil leaves

Cook pasta as directed on package.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.

Drain pasta. Toss with chicken mixture. Sprinkle with cheese and basil.

Makes 4 servings, 2 cups each.

I've been making this a lot lately, because it's really quick & easy & oh so yummy. Also, it's a nice way to get some extra veggies in there.

Candace

Mini Apple Pies

Crust:
2 cups flour
3/4 tsp salt
1/2 cup (1 stick) cold butter, cut into pieces
3 Tbsp cold shortening, cut into pieces
5-6 Tbsp ice cold water

Filling:
4 granny smith apples, peeled and cored
1/2 cup sugar
2 Tbsp flour
1 tsp cinnamon
1/4 tsp salt
3/4 Tbsp lemon juice

Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, softened

Preheat oven to 425 degrees.

1. For the crust, sift the flour and salt into a bowl. Add the butter and shortening and cut with a pastry blender until the mixture resembles coarse crumbs.

2. With a fork, stir in just enough water to bind the dough. Gather into one ball and wrap in wax paper. Refrigerate for at least 20 minutes.

3. For the filling, chop up the peeled and cored apples. These pieces should be no more than 1/2 inch by 1/2 inch and about 1/4 thick.

4. In a medium sized bowl, stir together the apples pieces, sugar, flour, cinnamon, salt and lemon juice. Let it sit for 5-10 minutes for the juices to come out.

5. For the crumb topping, mix together the flour and brown sugar in a medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

6. On a lightly floured surface, roll out the dough ball about 1/8 inch thick. With a 4-inch rounded pastry cutter (a round Tupperware container or large cup works) stamp out 12 circles.

7. Transfer the circles to an ungreased muffin tin. Fill completely with apple filling. Make sure to pack it tight as the apples will cook down as they bake.

8. Sprinkle the crumble topping over the pies and press slightly. The more the better.

9. Place tin in oven and cook for about 20 minutes or until crust is lightly brown and filling begins to bubble out.

10. Remove from oven and place mini apple pies on a wire rack to cool.

Serve with a scoop of ice cream and caramel drizzle. These are delish and very cute!

Christina B.

This is a sweet treat

These are my hubby's favorite treat ever- and he is not a sweet eater! Super easy to make!
Scotcheroos

1 cup Peanut butter
1 cup lily white corn syrup
1 cup sugar

Heat in a pot. Heat just until melted. When melted together, pour in 6-7 cups rice krispies. Put in a greased 9X13 pan. In a microwavable dish, melt 1/2 package chocolate chips and 1/2 package butterscotch chips. This take about 1-1/2 minutes. stir halfway through heating. Spread the mixture on top of squares and allow them to harden. Cut and serve- they are delightful!

If I am making for a crowd, I one and a half the recipe and spread them on a cookie sheet....

Polynesian Meatballs

My husband LOVES these, and will acutally make them himself, they are super easy to make!

1 1/2 lb hamburger
1/2 cup chopped onion
1/4 cup milk
1 cup bread crumbs
1 egg
1 1/4 tsp salt
1 1/4 tsp ginger

Sauce:
2 tbsp cornstarch
1/2 cup sugar
13 oz can pineapple tidbits, drained (save juice)
1/4 cup vinegar
1 tbsp soya sauce
1/2 cup green pepper, chopped

Mix first 7 ingredients and make into meatballs. Put in casserole dish. Mix sauce ingredients and cook until thickened; if too thick, add pineapple juice. Pour over meatballs and cook for 30 minutes in 350 F oven. Baste meatballs with sauce a few times while cooking. Serve with rice.

I usually double the sauce to make sure there is enough for the rice.

Hamburger Soup

1 1/2 lb hamburger
1 medium onion, chopped
28 oz can tomatoes
3 cans consomme (I use beef drippings or beef broth mix)
4 carrots, chopped
3 stalks celery, chopped
2 cups water
1 can tomato soup
1 bay leaf
1/2 Tsp thyme
Salt and Pepper, to taste
8 Tbsp pearl barley

Brown hamburger and onion together; drain well. Mix rest of ingredients together in large pot. Add browned meat and bring to boil. Then simmer, covered, for 2 hours, stirring occasionally. You can put in crockpot and cook on high for about 4-5 hours. I sometimes add potatoes or a can of kidney beans right at the last. Serve with hot rolls.

I love this recipe. It is from my Grandma, and everytime I make it, it makes me think of her and my mom. I do it in the crockpot, making it about noon, and then having it for dinner. It is good in the refridgerator for a couple of days for left overs.