Thursday, December 29, 2011

Katie Noel's Cheese Fondue

2 cups chicken bouillon

1/4 tsp garlic powder

4 C (1 lb) Swiss cheese, shredded

3 T cornstarch

3/4 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp white pepper

1/4 tsp nutmeg

1 loaf french bread, toasted.

Do not boil. Heat 1 3/4 c bouillon and garlic until hot. Add cheese, stirring constantly till melted. Cheese may not thoroughly combine with liquid.

In a separate bowl, combine cornstarch, salt, Worcestershire sauce, pepper and nutmeg with 1/4 cup cold bouillon. Stir into cheese mixture. When cornstarch is added, cheese will combine with liquid for smooth blend. Continue heating and stirring until smooth. Serve from fondue pot with cubes of toasted french bread.

Monday, September 19, 2011

Red Velvet Cake

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle red food coloring
2 teaspoons vanilla

Preheat oven to 350. Mix flour, cocoa powder, baking soda and salt; set aside. Beat butter and sugar until fluffy. Beat eggs, 1 at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into pan. This recipe makes more than a regular cake recipe so you can either do 2 9" pans or a 9x13 and then have some left over for a few cupcakes (that's usually what I do). Bake for 35-40 min or until toothpick comes out clean. Frost with cream cheese frosting.


8 oz cream cheese
1/2 pound butter, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla

Cream butter and cream cheese until smooth, slowly add sugar. Add vanilla.


1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons vanilla

1 box (16 ounces) confectioners' sugar 

I can't remember which one I use...

Sunday, June 26, 2011

Lemon Crinkle Cookies

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Saturday, March 19, 2011

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
Recipe from Nestle via

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

*There have been several comments about pies turning out runny. First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I’ve made a million of these and never had that happen so I have no idea. The recipe is correct as written, it comes straight fromNestle!