"SLOW-COOKER CHOCOLATE FONDUE"

6 (1-oz) squares unsweetened chocolate
1 1/2 cups sugar
1 cup half-and-half
1/2 cup margarine or butter
1/8 teaspoon salt
3 tablespoons creme de cacao or coffee-flavored liqueur

things for dipping:

angel food cake cubes
marshmallows
pretzels
fruit (strawberries, bananas, etc.)

Place chocolate in a slow cooker.  Cover and heat on HIGH about 30 minutes or until chocolate melts.  Stir in sugar, half-and-half, margarine or butter and salt.  Cook on HIGH, stirring occasionally, 10 to 15 minutes.  Whisk until smooth.  Add liqueur.  Turn control to LOW.  Spear cake chunks, marshmallows, etc. with fondue forks.  Dip into hot chocolate mixture.  YIELD:  3 cups

"SLOW-COOKER CHICKEN TETRAZZINI"

4 boneless skinless chicken breast halves, cut into 2 x 1/2-inch strips
1 cup chicken broth
1/2 cup dry white wine
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons minced parsley
6 to 8 mushrooms, sliced
3 tablespoons cornstarch
1/4 cup water
1/2 cup half-and-half
8 oz. spaghetti, broken into 2-inch pieces, cooked and drained
1/2 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley.  Cover and cook on LOW 4 to 5 hours.  Turn control to HIGH.  Add mushrooms.  In a small bowl, dissolve cornstarch in water; stir into slow cooker.  Cover and cook on HIGH 20 minutes.  Stir in half-and-half, cooked spaghetti, and half the cheese.  Cover and heat on HIGH 5 to 10 minutes.  Spoon into serving dish; sprinkle with remaining cheese.  YIELD:  5 to 6 servings

"SLOW-COOKER FAJITAS"

1 1/2 to 2 lbs. flank steak, skirt steak, sirloin, or boneless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced

Cut meat across the grain into 1/2-inch diagonal strips.  Place in a slow cooker.  Top with onion and bell pepper.  In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice.  Pour mixture over meat.  Cover and cook on LOW 6 to 7 hours or until meat is tender.  Spoon several slices of meat with sauce into center of each warm tortilla, top with sour cream and avocado; fold over.  YIELD:  8 to 10 servings

"BEEF BURGUNDY"

From Crockery Cookery

THIS IS FOR A SLOW COOKER

3 bacon slices, chopped
2 lbs. beef sirloin tip or round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy or other red wine
1 cup sliced fresh mushrooms
2 tablespoons cornstarch dissolved in 2 tablespoons water
cooked egg noodles

In a large skillet, cook bacon several minutes.  Remove bacon and set aside.  Coat beef with flour and brown on all sides in bacon drippings.  Combine beef, bacon drippings, cooked bacon, salt, seasoned salt, marjoram, thyme, pepper, garlic, bouillon and wine in a slow cooker.  Cover and cook on LOW 6 to 8 hours or until beef is tender.  Turn control to HIGH .  Add mushrooms and cornstarch mixture.  Cover and cook on HIGH 15 minutes.  Serve over noodles.  YIELD:  6 servings

"SPINACH GRATIN"

From Ina Garten's Barefoot Contessa Parties

4 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 10-oz. packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup grated Gruyere cheese (or you could use Swiss)

Preheat oven to 425 degrees.

Melt the butter in a heavy-bottomed saute pan on medium heat.  Add the onions and saute until translucent, about 15 minutes.  Add the flour and nutmeg and cook, stirring, for 2 minutes.  Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add 1/2 cup Parmesan cheese and mix well.  Season to taste with the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.  YIELD:  8 servings

**You can assemble this dish with the cheese topping a day or two ahead, then bake it before serving.

"VERY BERRY CREPES"

From Fit and Fast Meals in Minutes

2 cups blueberries, divided use
2 tablespoon sugar
2 teaspoons cornstarch
1/2 cup water
2 cups raspberries
4 7-inch ready-made crepes

Reserve 1 cup blueberries.  Combine sugar and cornstarch in saucepan.  Add water and bring to a simmer.  Add the remaining 1 cup blueberries and simmer 2 minutes, stirring constantly, or until sauce thickens and turns blue.  Remove 6 tablespoons of sauce and set aside.  Reserve several raspberries and blueberries for garnish on top of crepes.  Stir remaining berries into the hot sauce.  Spoon berry sauce onto the center of 4 crepes and fold the sides in to cover the berries.  Drizzle reserved 6 tablespoons sauce over top of crepes.  Sprinkle reserved blueberries and raspberries on top.  YIELD:  4 servings

"CHOCOLATE CHIP MUFFINS"

2 cups all-purpose flour
1/3 cup light brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
1 package (12oz) chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 400 degrees.  Grease 12 muffin cups.

In a large bowl, stir together flour, sugars, baking powder and salt.  In another bowl, stir together milk, eggs, canola oil and vanilla until blended.  Mix dry ingredients with wet ingredients and stir just until combined.  Stir in chocolate chips and nuts, if using.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean.  Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.  YIELD:  12 muffins

**You can prepare muffin batter the night before, refrigerate and bake the next morning.

"STUFFED POBLANOS"

From Everyday Food

1 can (28 oz.) whole peeled tomatoes in juice
1 jalapeno, minced
2 small onions, coarsely chopped
3 garlic cloves (peeled), 2 crushed 1 minced
coarse salt and freshly ground pepper
1 can (19 oz.) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese (4 ounces)
1 teaspoon ground cumin
3/4 cup water
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Preheat oven to 425 degrees.  In a blender, puree tomatoes along with their juice, jalapeno, half the onions, and the crushed garlic until smooth; season with salt.  Pour sauce into 9x13-inch baking dish and spread to cover evenly.

In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and water; season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.  Sprinkle poblanos evenly with remaining cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes.  Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more.  Let cool 10 minutes before serving.  YIELD:  4 servings

"SALSA CHICKEN"

4 skinless, boneless chicken breast halves (pounded to even thickness)
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded cheddar cheese
sour cream, for serving

Preheat oven to 375 degrees.  Place chicken breasts in a lightly greased 9x13-inch baking dish.  Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.  Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.  Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.  Top with sour cream and serve.  YIELD:  4 servings

"CHERRIES WITH CINNAMON DUMPLINGS"

From Everyday Food Fresh Flavor Fast

2 bags (16 ounces each) frozen dark sweet cherries (unthawed)
1/3 cup plus 1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ice cream, for serving (optional)

Combine cherries and 1/3 cup sugar in a large skillet with a tight-fitting lid.  Bring to a boil over high heat.  Reduce heat to medium-high; simmer rapidly until liquid is syrupy, 8 to 10 minutes.

Meanwhile, in a small bowl, combine cinnamon and remaining tablespoon sugar.  In another bowl, stir together flour, baking powder and salt; gradually stir in milk, mixing just until a wet dough forms.

Reduce heat to medium-low.  Spoon tablespoons of dough (you should have about 18) over simmering fruit in skillet; sprinkle with cinnamon sugar.

Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes.  Serve warm, with ice cream, if desired.  YIELD:  6 servings

**You can make this with any frozen berries, 2 packages (16 ounces each) blueberries, blackberries or strawberries (or a combination).

"BAILEY'S CHEESECAKE"

Crust

2 cups crushed graham crackers
6 tablespoons melted butter
1/4 cup sugar

Filling

1 tablespoon vanilla
2 1/4 lb. cream cheese, softened
1 2/3 cup sugar
1 cup Bailey's (any flavor)
5 eggs (room temperature)

Cream

1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder, or a couple tablespoons Bailey's

Preheat oven to 325 degrees.

Combine crust ingredients, press into bottom of greased 9-inch springform pan (sometimes I cut out a circle of parchment paper to put on bottom).  Bake 7 minutes.

Beat cream cheese until smooth.  Gradually add sugar.  Beat in eggs 1 at a time.  Blend in Bailey's and vanilla.  Pour filling into crust.  Bake 1 hour 20 minutes.  Cool completely in pan, then refrigerate.

For whipped cream topping, beat ingredients until peaks form.  Spread over cooled cheesecake.

**THIS IS ONE OF THE BEST CHEESECAKES EVER!!

"CRANBERRY GLAZED PORK"

3 large oranges
1 (16 oz) can whole berry cranberry sauce
1/8 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons raspberry vinegar
1/8 teaspoon salt
2 teaspoons cornstarch
1 teaspoon kosher salt
3 pounds pork roast, boneless

Zest one orange and then juice all of the oranges.  Next, place orange juice and zest in a small saucepan and bring to a low boil.  Cook until the volume reduces by half.

Combine cranberry sauce, cinnamon, allspice, raspberry vinegar and 1/8 teaspoon salt in a medium saucepan.  Mix the cornstarch in 2 tablespoons water until dissolved and add to the cranberry sauce mixture.  Cook and stir over medium heat until thickened.  Add the reduced orange juice mixture.

Rub pork with kosher salt.  Place pork on a roasting rack in roasting pan (or in a shallow pan) and roast in a 325 degree oven for 1 hour.  After 30 minutes, baste with the cranberry sauce mixture at ten-minute intervals approximately 30 to 40 minutes more, or until a meat thermometer registers 150 to 155 degrees.  Let pork rest 15 minutes then thinly slice.  YIELD:  4 servings

"DIJON CHICKEN STRATA"

1 8-ounch loaf French bread, cut into 1-inch cubes (6 cups)
2 cups chopped cooked chicken or turkey
1 4 1/2 ounce jar sliced mushrooms, drained (optional)
1/2 cup chopped green onions (4)
3 cups shredded colby jack cheese (12 ounces)
5 eggs
2 1/2 cups milk
3 tablespoons Dijon mustard
1/4 teaspoon pepper

Place bread cubes in a greased 3-quart rectangular baking dish.  Layer chicken, mushrooms (if using) and green onions over bread, sprinkle with cheese.

In a large mixing bowl beat eggs; beat in milk, mustard and pepper.  Carefully pour over layered chicken mixture.  Cover and chill for 2 to 24 hours.

Bake, uncovered, in a 325 degree oven about 50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.  YIELD:  10 to 12 servings

"ORANGE CREAM CHEESE STRATA WITH CRANBERRIES AND WALNUTS"

From Perfect Recipes for Having People Over

12 ounces cream cheese
1 1/2 teaspoons finely grated orange zest
9 large eggs
3 cups half-and-half
2 tablespoons sugar
2 teaspoons vanilla extract
12-14 slices fluffy white bread
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup orange marmalade
1/4 cup orange juice

Combine cream cheese and orange zest in a medium bowl and beat with a hand mixer, adding eggs one at a time, to form a lumpy batter.  Beat in half-and-half, sugar, and vanilla; batter should still be lumpy.

Spray a 13x9 baking dish with cooking spray.  Line bottom of dish with 6 slices bread.  If necessary, cut in strips to fill in any gaps.  Pour 1 cup egg mixture over bread, sprinkle with 1/2 cup cranberries.  Make another layer with remaining bread, cutting strips to fill in any gaps.  Slowly pour remaining egg mixture over bread. 

If making today, cover with plastic wrap, then lightly weight strata (or lightly press on it with your hand a few times) until bread has almost completely absorbed half-and-half mixture.  Let stand for 15 minutes.

If preparing for the next morning, cover with plastic wrap and refrigerate, you don't have to weigh it down.  Before baking, return it to room temperature or add 5 to 10 minutes to the cooking time.

Heat oven to 325 degrees.

Sprinkle strata with walnuts and remaining 1/2 cup cranberries, then lightly press them into bread.  Bake until strata is set and puffy, 35 to 40 minutes.  Remove from oven and let stand for 8 to 10 minutes.

Meanwhile, warm marmalade and orange juice in a small saucepan.

Cut strata into portions and serve with orange sauce mixture.  YIELD:  12 to 15 servings

"CROISSANT BREAD PUDDING"

From Ina Garten's The Barefoot Contessa Cookbook

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
6 croissants, preferably stale
1 cup raisins (optional)

Preheat oven to 350 degrees.

In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar and vanilla.  Set the custard mixture aside.  Slice the croissants in half, horizontally.  In a big baking dish, dstribute the bottoms of the sliced croissants, then add the raisins (if using), then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking.  Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with an inch of hot water.  Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  YIELD:  8 to 10 servings

"CANADIAN BACON STRATA"

From Everyday Food

4 English muffins (regular or whole-wheat), split, toasted and cut into half-moons
1/2 pound Canadian bacon (about 10 slices), cut into half-moons
1 1/4 cups shredded sharp cheddar cheese (5 ounces)
1 cup finely shredded parmesan cheese (4 ounces)
8 large eggs
3 cups milk
4 1/2 teaspoons Dijon mustard
salt and freshly ground pepper
1/4 teaspoon hot-pepper sauce, such as Tabasco

Spray a 2-quart baking dish with cooking spray.  Alternate muffin halves and Canadian bacon placing them upright, cut sides down in dish.  Sprinkle evenly with both cheeses.

Whisk together the eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper and the hot-pepper sauce until combined.  Pour into dish; cover tightly with plastic wrap.  Refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees.  Place baking dish on a rimmed baking sheet.  Bake until puffed and set in the center, about 1 1/2 hours.  (Tent loosely with aluminum foil if strata browns too quickly.)  Let stand 10 minutes before cutting and serving.  YIELD: 6 servings