Tuesday, April 10, 2012


Fondue Night

I think I will start with dessert, I mean how can you go wrong with dessert. :o)

32 ounces milk chocolate, chocolate chips
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot coffee

In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the vanilla extract, sugar, and hot coffee. Continue to heat, stirring frequently, until the mixture is smooth.
3/4 cups milk
1 (8 ounce) packages cream cheese, cubed
3/4 cups grated Parmesan cheese
1/4 teaspoon garlic salt
1 (1 pound) loaf French bread, cube

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes
    Artichoke & Spinach Dip
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Not sure what I thought about this one. I made it in the crock pot, maybe it would be better if I baked it.
Preheat oven to 350
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

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