Saturday, February 20, 2016

Monday, February 15, 2016

Chocolate Fondue

© "So Easy, So Delicious"
9 oz milk chocolate (preferably “Toblerone” Swiss chocolate
which contains tiny bits of nougat and crushed almonds)
1 oz unsweetened baking chocolate
2/3 C light cream
1/4 C cognac or other liqueur (optional)

Chop all chocolate into small pieces and place into a fondue pot or over a double boiler. Melt over low heat and add the cream, blending well. Add liqueur, if desired, and stir. Serve from the fondue pot or transfer mixture from double boiler to a fondue pot or a bowl placed on a hot plate or warming tray.

Have a selection of any of the following bite-size items for dipping into the fondue:

banana slices
apple wedges oil
peach slices
large seedless grapes
candied ginger
lady fingers
pieces of pound cake or sponge cake
dried apricots
macaroons, cut into bite-size pieces
Use long wooden picks or fondue forks to dip any of these items into the fondue.

Saturday, February 6, 2016

Kid's cooking birthday party

"Ellie organized a fabulous birthday party for my 10-year-old. The food was delicious and all the girls had a wonderful time. She kept them interested and had a job for everybody. thanks Ellie!”
Julie Y., Mendon, Massachusetts

Monday, February 1, 2016

Mexican Black Bean Dip

© "So Easy, So Delicious"
(2) 19 oz cans black beans, rinsed and well drained
1 C red onion, finely chopped
1 C corn, canned or frozen, drained
1 C medium or hot salsa
1 C red pepper, chopped
1 C Cheddar cheese, grated
1 C sour cream

In a large bowl, combine all ingredients and mix well. Allow to sit for at least 1 hour, or up to a day ahead, before serving. Serve with nacho chips or pita bread triangles.

Hint: Even if you usually prefer mild or medium salsa, it’s best to use hot salsa for this recipe. To reduce fat, use low fat sour cream and low fat Cheddar cheese.