Pinterest is everywhere...Our tables are no exception!

It's no secret...anymore, Pinterest has opened up a world of ideas and new recipes, and we are right in line with the rest of you taking advantage of all the amazing-ness...Time consuming or not, we feel it's worth the research time. While at Tiff's we enjoyed an appetizer of German Cheddar & Beer Fondue. This recipe originally comes from foodnetwork.com courtesy of Rachael Ray:

Ingredients

• 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
• 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
• 1 rounded tablespoon all-purpose flour
• 1 cup German lager beer
• 2 tablespoons spicy brown mustard
• A few drops hot sauce
• A few drops Worcestershire sauce

For Serving:

• 1 1/2 pounds cubed or thick sliced and browned wursts: knock or brat
• 1 package mini party franks (recommended: Boars Head)
• 1 head cauliflower, separated into florets
• 1 small jar mini Gherkin pickles, drained
• 1 small jar pickled onions, available on vegetable aisle
• 1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Our main course is a popular pin you might recognize...Chicken & Cheese Lasagna Roll Ups. You can fin the original recipe courtesy of ivilliage.com. Here it is in all it's deliciousness...

3 cups chopped cooked chicken		1/4 cup milk
1 cup Ricotta cheese		1/8 teaspoon white pepper
1/4 cup crumbled feta cheese		8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese		2 cups Prego Spaghetti Sauce

Yield: 8 Servings

Prep: 1 hour 10 min (70 mins) Total:

• In medium bowl, combine chicken, cheeses, milk, and pepper
• Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion
• In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce
• Arrange lasagna rolls, seam-side down in sauce in baking dish
• Top with remaining spaghetti sauce
• Cover
• Bake at 375 degrees F for 30 minutes or until hot
• Serve, if desired, with additional Parmesan cheese.

We finished off the evening with another fondue...chocolate this time. It was served with strawberries, graham crackers and marshmallows.

I think it's safe to say we were spoiled tonight! Thanks Tiff!
Enjoy!!