CHOCOLATE -PEANUT BUTTER FONDUE

1 pkg (12-oz) semisweet chocolate chips

1 can (13-oz) evaporated milk
1 cup sugar
1 cup chunky peanut butter
Bananas, Apples, Pears, or Marshmallows for dipping

In cooker combine the chocolate chips, evaporated milk, sugar and peanut butter. Cover and cook on high setting for 30 minutes; stir well to blend.

Serve at once or reduce the heat setting to low or keep warm for 1 to 2 hours. Keep covered and stir occasionally during keep warm time. Dip the "dipper" of your choice into the fondue and swirl to coat.

Yield: 8 servings

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SUPREME PIZZA FONDUE

4-oz bulk Italian sausage

1/2 cup chopped onion

1 garlic clove, minced

1 jar (26-oz) spaghetti sauce

1 cup chopped fresh mushrooms

2/3 cup chopped pepperoni

1 tsp dried basil

1/2 cup chopped pitted ripe olives, optional

1/4 cup finely chopped green sweet pepper, optional

Assorted dippers such as cubed Italian flatbread, Italian bread, cherry tomatoes, cooked tortellini, cubed cheese 

In a large skillet, cook sausage, onion and garlic over medium-high heat until meat is browned, using a wooden spoon to break up the meat as it cooks. Drain off the fat then transfer to a 3 12 or 4-quart slow cooker. Stir in the spaghetti sauce, mushrooms, pepperoni, and basil. Place lid on the cooker.

Cook on low setting for 3 hours. If desired, stir in the olives and/or sweet pepper, cover and cook on low for another 15 minutes. Serve the fondue with your choice of dippers.

EASY CHEESY FONDUE

1 tbsp butter

1/4 cup finely chopped sweet onion
2 garlic cloves, finely minced
1 tbsp all-purpose or whole-wheat flour
3/4 cup low-fat milk
2 cups shredded Cheddar cheese
1 small pkg (3-oz) cream cheese, cut into small pieces
1/2 cup crumbled blue cheese
dash of ground red pepper
4 to 6 (depends on your heat quotient) drops hot sauce
Assorted fresh vegetables, crusty breads sticks or whole-grain crackers for dipping

In a slow cooker or crock-pot combine the butter, onion, garlic, flour, milk, all cheeses, red pepper, and hot sauce; stir to combine well.  Place lid on cooker and cook on low setting for 2 to 3 hours, stirring a couple of times during the cooking process.  Fondue is done when the cheeses are melted and smooth.  Increase the temperature to high and cook another 1 to 1 1/2-hours or until heated through. 

To serve, place fondue in a warmed bowl and serve with the vegetables, bread sticks, or crackers.

 File photo of this recipe.

TOFFEE FONDUE

3/4 cup butter, cut-up

2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

 

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TASTY FLAVORED CHOCOLATE FONDUE

6 (1-oz each) squares unsweetened chocolate

1 1/2 cups sugar (Since I am now a diabetic I use Splenda granulated)
1/2 cup butter
dash of salt
3 tbsp orange liqueur or creme de cocoa
1/4 cup evaporated milk

Put all the above ingredients into the crockpot or slow cooker and stir until thoroughly mixed.  Cover and set on high for 30 minutes to get the chocolate melting.  Stir to blend chocolate in.  Reduce heat setting to low and continue cooking for 2 to 3 hours.  May reduce heat to keep warm setting for 4 to 6 hours, if desired.

Suggested dippers for your fondue: Angel food or pound cake cut into cubes, large marshmallows (kids especially like these), apples, pears, or bananas cut into pieces.

NOTE:  If you do not want to use the orange liqueur or creme de cocoa, you can use liquid flavorings.  A good example is peppermint flavoring especially at the holidays.  Start with a couple of teaspoonfuls, taste and add more according to your taste.

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HEARTY BEEF FONDUE

 1 3/4 cups milk

2 pkgs (8-oz each) cream cheese, cubed
2 tsp dry mustard
1/4 cup chopped green onion
1 jar (2 1/4-oz) sliced dried beef, diced
French Bread, cut into bite-size pieces

Heat the milk in the crockpot or slow cooker on high setting.  Add the cream cheese and stir until the cheese is melted.  Add the mustard, green onion, and dried beef.  Cook another 5 minutes.  Set cooker to low or keep warm and serve the fondue with the bread.

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PIMIENTO CHEESE FONDUE

 

1 pkg* (16-oz) shredded extra-sharp Cheddar cheese

1 pkg (8-oz) cream cheese, softened
1 cup heavy cream
1 jar (7-oz) diced pimiento, drained well
1/4 cup thinly sliced green onions
1/4 tsp ground red pepper

Combine the Cheddar cheese, cream cheese, and heavy cream in a 3 to 4 -quart slow cooker or crockpot.  Place the lid on the cooker and cook on low setting for 1 hour.  Remove lid and stir the mixture to combine.  Replace the lid and continue cooking for 30 more minutes. 

Add the pimiento, onions and red pepper to the cheese mixture stirring to blend.  Replace the lid and and continue cooking for another 30 minutes or until the mixture is hot through. 

Serve the fondue with fresh vegetables, tortilla chips, or lightly toasted French or Italian bread cubes.

Yield: 4 cups of fondue

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S'MORES FONDUE

1 (14-ounce) can sweetened condensed milk

2 teaspoons ground allspice
1/2 cup fat-free caramel topping
1 (16-ounce) package chocolate-flavored bark candy coating, broken into chunks
1/4 cup dark chocolate chips
Graham cracker sticks
Marshmallows 

Combine milk, allspice and topping in a 3-quart slow cooker; add candy coating and chocolate chips.

Cover and cook on LOW setting 1-1/2 hours. Stir and serve fondue with graham cracker sticks and marshmallows.

Note: You make make the s'mores more traditional by toasting large marshmallows under a broiler for a minute or two. Place a marshmallow on a graham cracker (use regular crackers, not the strips), top marshmallow with another graham cracker and drizzle the fondue overall.

This is a file photo from Bing.

PIZZA FONDUE

1/2 lb ground beef, at least 85% lean

2 cans (15-oz each) pizza sauce with cheese
1/4 lb grated cheddar cheese
1/4 lb grated mozzarella cheese
1 tsp dried oregano
1/2 tsp fennel seed
1 tbsp cornstarch

In a skillet, brown the ground beef and drain well.

Combine the drained ground beef with the remaining ingredients in a crock pot or slow cooker.

Place lid on cooker and cook on low for 2 to 3 hours.

Serve warm with tortilla chips, Italian bread cubes, etc.

file photo for reference

MARINERS' FONDUE

2 cans (10 3/4-oz each) condensed cream of celery soup

2 cups grated sharp processed cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crab meat
1/4 cup finely chopped cooked scallops
dash paprika
dash cayenne pepper
1 loaf French bread, cut into 1-inch cubes

Combine all ingredients except bread cubes in lightly greased crock-pot; stir thoroughly.

Cover cooker and cook on high for 1 hour or until cheese is melted.  Turn to low for serving.

Using fondue forks, dip bread cubes into fondue.

Stock photo only

Yield: 1 1/2-quarts