Chocolate Fondue
Source: foxandbriar.com
Fondue
• 14 ounces high quality dark chocolate
• 1/2-3/4 cup half and half*
Dippers:
• strawberries
• pineapple chunks
• orange slices
• marshmallows
• wafer cookies
• pretzels
Instructions
1. Chop the chocolate into chunks and melt, whisking often, in a double broiler with 1/2 cup
of half and half. Add up to 1/4 cup of additional half and half if needed to thin chocolate
to desired consistency.
2. When chocolate is melted and smooth, pour into a serving bowl and serve with dippers.
Include bamboo skewers to easily dip them into the chocolate.
Chicken Penne Alfredo for Valentine’s Day
Source: cupcakediariesblog.com
Ingredients
• 1 12oz box Barilla Pronto Penne
• 3 c. cold water
• 2 8oz chicken breasts, sliced
• 1 14.5oz jar Barilla Creamy Alfredo sauce
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salt and pepper to taste
gallon-size ziplock bag
2 tsp. liquid red food coloring
2 1/2 Tbsp water
Instructions
1. Pour the entire box of uncooked pasta into a 12-inch skillet and place on the stove. And
3 c. cold water and turn heat to high. Set the timer for 10 minutes and let the pasta cook,
stirring occasionally.
2. Remove pasta from the pan and place in a gallon size ziplock bag. Combine food coloring
and water in a small bowl; pour over pasta. Zip up the bag and move the pasta around to
coat in food coloring mixture.
3. Place chicken slices in the saute pan you used to cook the pasta. Salt and pepper the
chicken and saute over medium heat until cooked through. Pour sauce into a saucepan
and heat over medium on the stove top until heated through.
4. Place dyed pasta onto plates and add desired amount of hot alfredo sauce. Top with
chicken slices and serve.
INSIGHT
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