Recipezaar: Swiss,Holiday/Event recipes

Fondue for Crusty French Bread

Thu, 02 May 2002 21:00:10 -0400

Holy Garlic! Not a good recipe for a first date ... unless it's your daughter on the date!! =) -- posted by Aroostook

Muesli

Mon, 29 Jul 2002 19:51:19 -0400

A very tasty, healthy, cereal you can make quickly and easily. -- posted by Sue L

Cheesy Cheddar and Apple Cider Fondue

Mon, 05 Aug 2002 19:41:01 -0400

Great for Autumn and crisp cool days. Make several batches and keep warm in your crockpot. -- posted by Sue L

Cabbage Casserole

Mon, 12 Aug 2002 19:23:55 -0400

A recipe from Amish country from Lovis Stoltzfus in Kinzers, PA . A good and satisfying side dish. -- posted by Miss Annie

Zimtsterne, Cinnamon Stars

Fri, 23 Aug 2002 17:54:58 -0400

These are typical christmas cookies in Switzerland. I got the recipe while doing an exchange year in Switzerland. They are good anytime of the year though!!! -- posted by Aimee34

Cheese Fondue

Mon, 04 Nov 2002 23:02:24 -0500

. -- posted by Mimi Bobeck

Chipotle Cheese Fondue

Mon, 04 Nov 2002 23:02:29 -0500

-- posted by Mimi Bobeck

Gruyere Fondue With Caramelized Shallots

Mon, 04 Nov 2002 23:02:34 -0500

. -- posted by Mimi Bobeck

Cheddar Tomato Fondue

Mon, 04 Nov 2002 23:02:43 -0500

-- posted by Mimi Bobeck

New Potatoes With Three-Cheese Fondue

Mon, 04 Nov 2002 23:02:48 -0500

. -- posted by Mimi Bobeck

Three-Cheese Fondue with Champagne

Mon, 04 Nov 2002 23:02:53 -0500

-- posted by Mimi Bobeck

Chocolate Fondue

Mon, 04 Nov 2002 23:02:58 -0500

-- posted by Mimi Bobeck

Caramel-Cognac Fondue

Mon, 04 Nov 2002 23:03:05 -0500

. -- posted by Mimi Bobeck

Brie and Wild Mushroom Fondue

Mon, 04 Nov 2002 23:03:09 -0500

. -- posted by Mimi Bobeck

Gruyere Fondue With Salsa Verde

Mon, 04 Nov 2002 23:03:14 -0500

. -- posted by Mimi Bobeck

Camembert Fondue With Truffle Essence

Mon, 04 Nov 2002 23:03:22 -0500

. -- posted by Mimi Bobeck

Three-cheese Fondue with Tomato Onion Chutney

Mon, 04 Nov 2002 23:03:26 -0500

-- posted by Mimi Bobeck

Toblerone Mousse Fondues with Meringues and Fruit

Mon, 04 Nov 2002 23:03:34 -0500

-- posted by Mimi Bobeck

Toblerone Dark Chocolate Honey-Almond Fondue

Mon, 04 Nov 2002 23:03:39 -0500

. -- posted by Mimi Bobeck

Sacrilegious Swiss Fondue

Fri, 03 Jan 2003 20:00:49 -0500

My other half has a Swiss heritage. I wanted to do something for Christmas Eve that reflected that for our toddler, and a friend on a discussion board elsewhere mentions that every year they have a fondue. That was it! A fondue...and when I looked for recipes I found two crockpot recipes. This fondue was obviously meant to be - I could use my crockpot! So I combined the two recipes I had. And to top it off, I could use the fondue forks inherited from my mother who had never used them for an actual fondue and which dated from 1976. So when my partner sees what's for dinner, he laughs..."Hey, where does your friend live...Canada?". Ummm, yes. Calgary actually. Where it snows... Did I mention that we live in the tropics? In 30 deg C/ 90 deg F plus heat? We sat around in shorts and singlet tops (and my toddler in even less) with the ceiling fans turned up pretty high. Okay, so I will concede that wasn't exactly traditional Swiss lol. And I got told that fondues are traditionally accompanied by copious amounts of white wine. We had used Chateau Cardboard for the recipe so in lieu of wine, we drank beer. Good beer. Australian James Boag and NZ Monteiths actually... The sacrilege came when I noticed that the cheese had separated out a little so I got the eggbeater out and gave it a quick whisk with that... And there is NO Kirsch. I went to a Swiss French club 'Fondue in the Snow' meeting with the in-laws and did not see anyone use Kirsch. Therefore it must be okay ;-). -- posted by Missy Wombat

Raclette

Mon, 03 Feb 2003 20:00:40 -0500

. -- posted by Mimi Bobeck

Mountain Raclette

Mon, 03 Feb 2003 20:00:45 -0500

. -- posted by Mimi Bobeck

Baked Edam With Curacao Lamb

Mon, 03 Feb 2003 20:00:55 -0500

. -- posted by Mimi Bobeck

Authentic Original Traditional Swiss Fondue (Old World Recipe)

Mon, 03 Feb 2003 20:01:19 -0500

. -- posted by Mimi Bobeck

Two Mushroom Quiche

Mon, 03 Feb 2003 20:01:24 -0500

. -- posted by Mimi Bobeck

Potatoes au Gratin with Emmental

Mon, 03 Feb 2003 20:03:34 -0500

-- posted by Mimi Bobeck

Gruyere Salad

Mon, 03 Feb 2003 20:03:45 -0500

. -- posted by Mimi Bobeck

Gruyere Souffle

Mon, 03 Feb 2003 20:03:58 -0500

-- posted by Mimi Bobeck

Gruyere and Chicken Roulade

Mon, 03 Feb 2003 20:04:02 -0500

. -- posted by Mimi Bobeck

Smoked Ham Salad on Gruyere Potato Coins

Mon, 03 Feb 2003 20:04:06 -0500

-- posted by Mimi Bobeck

White Asparagus in White Sauce

Wed, 05 Feb 2003 20:08:25 -0500

. -- posted by Mimi Bobeck

Tomatensalat (Tomato Salad)

Wed, 05 Feb 2003 20:08:35 -0500

. -- posted by Mimi Bobeck

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

Wed, 05 Feb 2003 20:08:47 -0500

. -- posted by Mimi Bobeck

Suss-Saures Kartoffelgemuse (Sweet-And-Sour Potatoes)

Wed, 05 Feb 2003 20:08:58 -0500

. -- posted by Mimi Bobeck

Spaetzle (noodles)

Wed, 05 Feb 2003 20:15:17 -0500

-- posted by Mimi Bobeck

Spaetzle Cheese Noodles

Wed, 05 Feb 2003 20:15:22 -0500

. -- posted by Mimi Bobeck

Garlic Cheese Fondue

Thu, 06 Feb 2003 20:05:19 -0500

. -- posted by Mimi Bobeck

Brie, Roquefort and Wild Mushroom Fondue

Thu, 06 Feb 2003 20:05:40 -0500

. -- posted by Mimi Bobeck

Swiss Cheese and Porcini Fondue

Thu, 06 Feb 2003 20:05:46 -0500

. -- posted by Mimi Bobeck

Rotkrautsalat (Red Cabbage Salad)

Fri, 21 Feb 2003 20:06:20 -0500

. -- posted by Mimi Bobeck

Rote Rubensalat (Red-Beet Salad)

Fri, 21 Feb 2003 20:06:27 -0500

. -- posted by Mimi Bobeck

Rindfleisch-Eintopf (Beef Stew)

Fri, 21 Feb 2003 20:07:00 -0500

. -- posted by Mimi Bobeck

Pretzels

Fri, 21 Feb 2003 20:07:33 -0500

. -- posted by Mimi Bobeck

Neujahrspretzel (New Year's Pretzels)

Fri, 21 Feb 2003 20:07:52 -0500

. -- posted by Mimi Bobeck

Hearty German Sour Cream Soup

Fri, 21 Feb 2003 20:09:52 -0500

. -- posted by Mimi Bobeck

Frische Tomatensuppe (Fresh Tomato Soup)

Fri, 21 Feb 2003 20:10:17 -0500

. -- posted by Mimi Bobeck

Fruits of the Forest Fondue

Sat, 22 Feb 2003 20:00:37 -0500

-- posted by Mimi Bobeck

Fondue Bourguignonne

Sat, 22 Feb 2003 20:02:14 -0500

. -- posted by Mimi Bobeck

Chocolate Fondant

Wed, 26 Feb 2003 20:05:10 -0500

. -- posted by Mimi Bobeck

Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu

Wed, 26 Feb 2003 20:05:46 -0500

. -- posted by Mimi Bobeck

Chocolate Mousse With Raspberry Puree

Wed, 05 Mar 2003 20:04:38 -0500

. -- posted by Mimi Bobeck

Chicken Pie from Amish Cookbook

Thu, 20 Mar 2003 20:05:39 -0500

This recipe can be used as a main meal for many Amish familys at Holiday times. -- posted by BeckyF

Chateaubriand 'My Way'

Mon, 31 Mar 2003 20:07:37 -0500

Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don't shop for the cheapest tenderloin you can find - instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin. -- posted by LastBaron

Candy Cane Brunch Cakes

Fri, 24 Oct 2003 19:59:58 -0400

Very soft dough. Easier than it sounds and well worth it! -- posted by Gail Doyle

Chocolate Almond Crisps

Wed, 29 Oct 2003 20:03:16 -0500

This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm..... -- posted by Jenny Sanders

Chunky Cheddar Fondue

Thu, 25 Dec 2003 19:59:53 -0500

This is the first recipe I made for my new fondue pot (my old one was sold in a garage sale in the 80's!). This is easy enough for a beginner fonduer. -- posted by Hey Jude

Baseler Leckerli (Swiss Spice Cookies)

Tue, 30 Nov 2004 20:00:00 -0500

This recipe is posted in response to a request. It's adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA. -- posted by EdsGirlAngie

Chocolate Cheese Fondue

Thu, 10 Feb 2005 19:57:31 -0500

Simple dessert for dinner party or romantic dinner. -- posted by littleturtle

Traditional Swiss Fondue

Tue, 15 Feb 2005 19:59:52 -0500

classic Swiss Gruyere & Fontina fondue -- posted by littleturtle

Tomato and Cheese Swiss Fondue

Thu, 17 Feb 2005 19:59:27 -0500

Tasty variation: Substitute white grape juice for tomato juice and omit basil. -- posted by littleturtle

Microwave Gruyère Fondue

Tue, 29 Mar 2005 15:26:34 -0500

Quick and easy fondue. -- posted by littleturtle

My Mother's Chicken and Potatoes With Special Touches

Thu, 23 Jun 2005 18:33:38 -0400

. -- posted by Mimi Bobeck

Mimi's the Comeback

Mon, 25 Jul 2005 11:13:35 -0400

. -- posted by Mimi Bobeck

Triple Double Trouble A.k.a. the Painkiller

Mon, 25 Jul 2005 12:16:22 -0400

. -- posted by Mimi Bobeck

Brie Raclette

Wed, 17 Aug 2005 15:00:25 -0400

Swiss raclette, the dish of gently melted cheese (also named raclette) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie. Get some thick crusty French Bread as well! NOTE: Cocktail onions, most frequently found in your martini glass, can stand on their own as a pickle. Their slight crunch and pleasant tartness make them surprisingly tasty with Brie. Food & Wine. WINE: The wines of the Loire Valley in France are frequently overlooked by serious imbibers, but its elegant cabernet-franc-based reds are often more suitable at the table than more robust cabernet sauvignons. Go for a fruity Chinon or Saumur-Champigny. -- posted by NcMysteryShopper

Chocolate-Spice Cookies (Basler Brunsli)

Sat, 20 Aug 2005 13:35:19 -0400

I love a spicy cookie! -- posted by Saturn

Cheddar Swiss Fondue

Mon, 19 Sep 2005 15:44:05 -0400

This is really tasty! I serve it with veggies, cubes of really good bread (sourdough, french, etc), and tortilla chips. You can adjust (or omit)hot sauce to taste. *Special equipment: A ceramic fondue pot. -- posted by ChipotleChick

Winter Portabella Mushroom Stew

Tue, 20 Sep 2005 10:29:42 -0400

. -- posted by Mimi Bobeck

Fresh Tomato Sauce

Tue, 20 Sep 2005 10:30:24 -0400

. -- posted by Mimi Bobeck

Christmas Eve Fondue

Tue, 11 Oct 2005 14:40:00 -0400

This recipe was given to me by a friend. It has become a Christmas Eve tradition at our house. -- posted by Kana

Baker's Fabulously Flawless Fudge

Mon, 17 Oct 2005 16:32:05 -0400

This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time) -- posted by Saturn

Swiss Meringue

Tue, 07 Feb 2006 20:53:24 -0500

For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks. -- posted by ~Rita~

Meringue Cuite

Tue, 07 Feb 2006 20:53:34 -0500

For piping. Dries hard on outside, tender on inside. -- posted by ~Rita~

Easiest Chocolate Truffles

Mon, 29 May 2006 21:59:19 -0400

Not an "authentic" Swiss truffle in that it lacks fresh cream, but a very easy and inexpensive treat that even small children would enjoy making with adult supervision. Plan for four hours refrigeration time. Recipe adapted from Extending The Table: A World Community Cookbook (1991) and submitted for Zaar World Tour II. -- posted by Deb's Recipes

German/Swiss Egg Casserole

Thu, 01 Jun 2006 14:04:22 -0400

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later. -- posted by LAURIE

Swiss Basler Leckerli (Basel Cookies)

Tue, 06 Jun 2006 14:52:35 -0400

Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking. -- posted by Nana Lee

Decadent Potatoes

Wed, 12 Jul 2006 14:24:12 -0400

Cheesy and delicious! -- posted by ~Leslie~

Basler Brunsli

Sun, 24 Dec 2006 17:31:25 -0500

This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine. -- posted by Irmgard

Eskimo Kiss Layered Shot

Tue, 13 Mar 2007 15:52:03 -0400

Pony glass is called for this layered shot. It is a small stemmed glass with a rounded bottom and fluted top, they hold about the same amount of liquid as a shot glass. -- posted by ~Rita~

Cheese Fondue

Thu, 26 Apr 2007 12:59:59 -0400

Cheese fondue printed from cooks.com -- posted by mama's kitchen

Swedish Butter Hearts

Fri, 01 Jun 2007 23:20:37 -0400

From a CD cookbook Gourmet Recipes. Amount depends on size of (aspic) cutter. Posted for ZWT3 -- posted by Julie B's Hive

Porcini Fondue With Ham and Ciabatta

Mon, 09 Jul 2007 13:36:05 -0400

A great party fondue that adds porcini mushrooms plus ham for dipping. -- posted by KathyP53

German Country Style Sourdough Rye Bread With Caraway Seeds

Fri, 02 Nov 2007 18:53:22 -0400

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days. -- posted by French Tart

Creamy Blue Cheese Fondue

Wed, 07 Nov 2007 01:52:17 -0500

For Blue Cheese lovers from our local Chef Lou. -- posted by KathyP53

Magenbrot (Gingerbread Speciality)

Wed, 28 Nov 2007 17:02:12 -0500

Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best. -- posted by Thorsten

A Symphony of French Chocolate Truffles

Tue, 11 Dec 2007 16:59:27 -0500

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by French Tart

Après-Ski Holiday Hot Chocolate With Brandy and Cream

Mon, 17 Dec 2007 01:57:22 -0500

This spiced cinnamon hot chocolate is liberally laced with brandy and topped with whipped cream, it is the type of hot chocolate I remember drinking après-ski in Germany and in the French Alps. It is the perfect drink to warm your tingling fingers and toes on a cold and frosty evening or morning. Great throughout the Holiday season, as well as Christmas, New Year and the winter months, OR for those "Why Not" days! This makes 4 generous tall mugs of hot chocolate. Please adjust the brandy to suit your taste - we find the amount listed here gives a lovely warm tingle, however you can leave the brandy out for drivers and those that don't drink alcohol - you will still have a delicious spiced and decadent drink! Do try to use a high quality and high cocoa solids chocolate - it makes all the difference to the taste! Salut ! -- posted by French Tart

Vienna Sugar Cookies

Wed, 19 Dec 2007 02:37:01 -0500

I have had this recipe on a tiny piece of paper for years. I always panic when I think I have lost it because I have not been able to find these on the net. I may have a picture for you in the next day or two - if I remember to take one before I plate up my cookie trays. These are plain thin sugar cookies and I would suggest leaving them just the way they are. The most fun thing about these cookies is watching a person's face as they bite into one of these! They are incredible! They have yeast in them which intrigued me into trying the recipe all those years ago. SO easy. Don't be afraid if they don't come out in uniform shapes. Enjoy! -- posted by Felina

Easy Cheesy Zucchini Gratin

Thu, 17 Jan 2008 16:34:50 -0500

Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?! -- posted by Sharon123

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Tue, 29 Jan 2008 19:37:58 -0500

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001 -- posted by French Tart

Quatre Épices - French Four Spice Mix from the Auberge

Fri, 01 Feb 2008 00:48:48 -0500

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess! -- posted by French Tart

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

Thu, 16 Oct 2008 21:10:12 -0400

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes or at least a brisk winters morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-) -- posted by French Tart

Zimtsterne - Cinnamon Star Cookies

Tue, 06 Jan 2009 18:16:16 -0500

Swiss Christmas treat! -- posted by Lostfairy

Swiss Cheese Spread

Tue, 30 Jun 2009 00:45:14 -0400

This is from "The Swiss Cookbooks". -- posted by Debbie R.

Swiss Basler Leckerli With Kirsch

Tue, 30 Jun 2009 18:10:33 -0400

This is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates and do not include time for them to ripen or overnight resting time. Frankly, I won't be make the glaze with uncooked egg whites. I think there is a specialty baking item that contains pasteruized egg whites. -- posted by Debbie R.

Swiss-Nut Cheese Ball

Mon, 05 Oct 2009 17:12:01 -0400

A friend of mentioned how much she loves Swiss cheese balls, so I went on a search to find a recipe. Here's one from several different recipes I found on the web! My friend just had hip surgery done and I'm looking for ways to surprise her and keep her spirits up. I think this will do it, it's good! :) -- posted by Sharon123

Cheese Fondue Hash Browns

Tue, 27 Oct 2009 01:44:25 -0400

Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli. -- posted by Sharon123

Oven Baked Muesli

Sun, 22 Nov 2009 18:42:54 -0500

A yummy alternative to store bough cereals. This is similar to granola and has some healthy tasty ingredients! Adapted from The Garden of Vegan cookbook. I like this with almond milk! :) -- posted by Sharon123

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123