So I just got back a few weeks ago from Salt Lake City. I went out to go the Stampin Up! Convention. I had the best time! While we were there we went to Buca De Pepo, P.F. Chang’s and my favorite of all on this trip, The Melting Pot. All of these are chains but they are so much fun when you are with a large group. You get to sample so much. By mistake, I deleted my Buca pictures, but have some from the other restaurants to share.

This is the Mexican Cheese Fondue from the Melting Pot

This Swiss Cheese Fondue was my favorite

This was just part of the meat plate that they brought us. You can choose your cooking method, if there are several pots at the table, have everyone choose another method. The meat plate includes filet mignon, vanilla rum chicken, jerk sirloin, zesty pepper shrimp, butternut squash ravioli and fresh vegetables. Only one of the ladies was not impressed because she said “she didn’t cook at home and was not going to cook at a resturant.”

For dessert we had the Flaming Turtle Chocolate Fondue

This is the plate of dippers, boy was it good!

This is not fast dining by any means, we were there just over 3 hours. It sure was wonderful and a great way to spend the evening with friends.

I love to make cream puffs. People are always so impressed that it surprises me. I started making them as a teenager so with some help this is something you can do with the kids. One of the secrets to having the puffs raise better is to let the hot mixture cool before adding the eggs.

This is the filling we have made for years. Top the cream puffs with chocolate fudge topping. We use Sanders.

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Filling:
1 1/2 cups cold milk
1 (3.4 ounce) package instant French vanilla pudding mix
1 cup whipped topping
1 (12 ounce) package miniature semisweet chocolate chips
confectioners’ sugar

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 15 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.

For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping. Fill cream puffs just before serving; replace tops. Dust with confectioners’ sugar.

My friend makes this everytime we get together. I tried making it once and was puzzled why it was not like hers. I’d used the same ingredients but something was missing. This summer when we got together for our Washington, DC trip, I watched her closely. I was not squeezing the tomatoes to release the juices! That was the secret of her wonderful bruschetta.

Brushetta

4 tomatoes, chopped and squeezed lightly
2 heads of garlic
salt and pepper to taste
olive oil to taste
fresh basil to taste, I used about 16 leaves or to taste

Mix ingredients together in a bowl. Taste to adjust seasonings. Serve on toasted Italian bread slices.

Enjoy!