Chocolate and Cheese Fondue

Six Sisters Stuff

1 1/2 tablespoons butter
2 (4.25 oz) large Hershey’s Chocolate with Almonds candy bars
1 1/2 cups miniature marshmallows
3 tablespoons milk
1/2 cup heavy whipping cream

Directions:
Place butter, chocolate, marshmallows, and milk in a 1-2 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low heat for 1 1/2 hours, stirring every 30 minutes until melted and smooth. Gradually stir in whipping cream. Cover and keep warm for serving up to 2 hours. Makes 6-8 servings.
Serve with bite-size brownie pieces, bananas, apples, marshmallows, graham crackers, strawberries, cinnamon bears, cookies, mandarin oranges, or anything else you like. I like to use wooden skewers or large toothpicks to pick up the bite-sized food and dip it into the chocolate.

Cheese Fondue
Taste of Home

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups milk
2 cups (8 ounces) cubed colby jack cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli. Yield: 2-1/2 cups.

Served with fresh sliced red and yellow peppers, roasted cauliflower,roasted  broccoli, roasted carrots, roasted  asparagus

Also Served with
BBQ Drumsticks

Roasted Asparagus

From- All recipes

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese 
1 clove garlic, minced 
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice(optional)

1. Preheat an oven to 425 degrees F (220 degrees C). Rinse off the asparagus, then cut off the ends. Lightly spray the pan with oil.
2. Place the asparagus in a square cooking pan and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

My kids (ages 8 and 6) loved this, they couldn't get enough!!!

2/8/16 didnt have parmesan one time and still worked out well.  I served with Salmon and the next time I prepared tilapia the same way as salmon and served with asaparagus

I doubled it and did 2 bunches of asparagus b/c the kids love it.  Put in a sprayed 9x13 pan and cooked the same amount

Can be prepared a day or two in advance

Roasted Potato & Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Original Recipe

Ingredients:

FOR THE SALAD:

• 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
• 3 medium yellow potatoes, diced (about 3 1/2 cups)
• 1 bunch asparagus, ends broken off and chopped
• 1/2 medium red onion, diced (about 1 1/2 cups)
• 1 tablespoon extra virgin olive oil, divided
• handful minced fresh dill, for garnish (optional)

FOR THE DRESSING (MAKES 2/3 CUP):

• 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
• 2 tablespoons Dijon mustard
• 4 tablespoons extra virgin olive oil
• 3-4 tablespoons fresh lemon juice, to taste
• pinch or two fine grain sea salt or pink salt

Directions:

1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.