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Remember how we gave each other the gift of memories and moments during Christmas 2018? The November envelope was a fondue party labeled Fondue Fun!

It wasn't fancy, but it sure was fun! We had angel food cake, chocolate, grapes, strawberries, bananas, and marshmallows.

We made a cheese fondue that was honestly a bit of a flop. If anyone can give me tips on how to make it runny instead of stringy that would be fantastic. HA HA HA We used deer sticks, granny smith apples, celery, bread and pretzel bites for our cheese fondue!

It was like one giant piece of string cheese!

We used a lot of things we already had like a little crockpot and a chocolate melting pot that I have previously used to melt candy melts for cake pops. I did purchase these, just so we could feel fancy. You can see just how fancy we were based on the Hawkeye mug that served as the storage for the forks.

I encourage each of you to consider giving the gift of time to your family. I know I will always cherish these envelopes and the fun that they brought us each month and who knows maybe we will give cheese fondue another try sometime.

Do you have a favorite fondue recipe or memory?

Looking for a fun, easy fall recipe to make this weekend?  I have it for you! It takes some prep, but I went the easy route on the ingredients to make easy stuffed pumpkins.  Have fun, get the kids involved and enjoy!

Stuffed Pumpkins

Stuffed pumpkins are a perfect fall meal. Preparation can involve the entire family!
Prep Time1 hr
Cook Time1 hr
Course: Main Course
Keyword: meat, pumpkin, rice, stuffing
Servings: 4

Ingredients

  • 2 pie pumpkin
  • 1 box stuffing
  • 1 box wild rice
  • 1 lb. hamburger, sausage, or chicken

Instructions

  • Wash outside of pumpkins
  • Cut the top off of the pumpkin and clean out
  • Preheat oven to 350 degrees
  • Prepare the stuffing as directed on the box
  • Prepare the rice as directed on the box
  • Cook the meat of your choice
  • Mix together the rice, meat, and stuffing
  • Fill the pumpkins with the meat mixture
  • Put lid back on pumpkin
  • Bake at 350 for 1 hour or until the pumpkin is tender when poked with fork

Notes

 
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