Chocolate-Sour Cream Fondue

Sorce	mdsb
Caloric	:1 Serving: Calories 410 (Calories from Fat 190 ); Total Fat 22 g (Saturated Fat 13 g); Cholesterol 15 mg; Sodium 135 mg; Total Carbohydrate 55 g (Dietary Fiber 4 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 24 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:12 servings 24 ounces milk chocolate, semisweet chocolate chips or sweet baking chocolate 1 cup sour cream 1/2 cup half-and-half 1 tablespoon instant coffee (dry) or 1/2 teaspoon ground cinnamon 4 cups cut-up fresh fruit 4 cups cubed angel food cake or pound cake
Instructions	1. Heat chocolate, sour cream, half-and-half and coffee in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. 2. Pour chocolate mixture into fondue or chafing dish to keep warm. Spear fruit and cake with fondue forks; dip and swirl in fondue with stirring motion. If mixture becomes too thick, stir in small amount of half-and-half.

Cheddar Fondue

Sorce	Technical Death
Caloric	:1 Serving: Calories 330 (Calories from Fat 250); Total Fat 27g (Saturated Fat 17g, Trans Fat 1/2g); Cholesterol 85mg; Sodium 610mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 18g Percent Daily Value*: Vitamin A 15%; Vitam
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:10 servings Fondue 1/4 cup butter or margarine 1/4 cup Gold Medal® all-purpose flour 1 1/2 cups chicken broth 6 cups shredded Cheddar cheese (1 1/2 lb) 1/4 to 1/2 teaspoon red pepper sauce Dippers Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired
Instructions	1. In heavy 3-quart saucepan, melt butterover low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth. 2. Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat. 3. Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.

Havarti-Cheddar Fondue

Sorce	mr_fm
Caloric	:1 Serving: Calories 65 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 15mg; Sodium 125mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 2
Ingridients	Prep Time:30 min Start to Finish:30 min Makes:20 servings (2 tablespoons each) 1 1/2 cups shredded Havarti cheese (6 ounces) 1 cup shredded sharp Cheddar cheese (4 ounces) 2 tablespoons Gold Medal® all-purpose flour 1/2 cup chicken broth 1/3 cup milk 1/2 cup sliced drained sun-dried tomatoes in oil 4 medium green onions, sliced ( 1/4 cup) Crisp breadsticks, if desired Cut-up fresh vegetables, if desired
Instructions	1. In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting. 2. Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions. 3. Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.

Cheese and Artichoke Fondue

Sorce	annonim
Caloric	:1 Serving: Calories 70 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%;
Ingridients	Prep Time:30 min Start to Finish:30 min Makes:28 servings (2 tablespoons each) 1 1/2 cups diced process American cheese loaf (8 oz) 1 cup milk 1 tablespoon Worcestershire sauce 1 tablespoon Gold Medal® all-purpose flour 1 teaspoon ground mustard 1 1/2 cups shredded sharp Cheddar cheese (6 oz) 1 can (14 oz) artichoke hearts, drained, chopped 1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos French or herbed bread cubes, if desired
Instructions	1. In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. 2. Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Slow Cooker Pizza Fondue

Sorce	sonoftill
Caloric	:1 Serving: Calories 70 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitam
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:48 servings (2 tablespoons fondue each) 1 loaf (16 oz) American cheese, cut into cubes 2 cups shredded mozzarella cheese (8 oz) 1 jar (28 oz) tomato pasta sauce 1/2 cup dry red wine or beef broth 1 loaf Italian bread, cut into 1-inch cubes, if desired
Instructions	1. Spray inside of 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix cheeses, pasta sauce and wine. 2. Cover; cook on High heat setting 45 to 60 minutes. 3. Stir until cheese is smooth. With rubber spatula, scrape down side of slow cooker to help prevent edge of fondue from scorching. Reduce heat setting to Low. Serve fondue with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours.

Double-Cheese Fondue

Sorce	xMiNkSx
Caloric	:1 Serving: Calories 200 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 40 mg; Sodium 780 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 11 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 4 %; Calcium 3
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:8 servings 2 cans (11 oz each) condensed Cheddar cheese soup 1/4 cup dry white wine or apple juice 2 cups shredded Swiss or Cheddar cheese (8 oz) 1/4 teaspoon garlic powder 1/8 teaspoon red pepper sauce 4 medium green onions, finely chopped (1/4 cup) Bite-size pieces French bread, if desired Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired
Instructions	1. In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm. 2. Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

Red Lobster's Ultimate Fondueitm

Sorce

terza

Ingridients

1 cup velveeta, cubed 1 cup swiss cheese in small pieces 1 can Campbell's condensed cream of shrimp soup 1 cup milk 1/2 teaspoon cayenne 1/2 teapsoon paprika 1 broiled lobster tail (or 1 1/2 cups imitation) - chopped|Combine everything but the lobster in a medium saucepan and cook over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with french bread.

Chocolate Fondue

Sorce	Beary
Ingridients	Choco-Caramel-Raspberry Ingredients: 1/2 cup LAND O LAKES® Butter 1/2 cup seedless raspberry preserves 1 (14-ounce) package caramels, unwrapped 1 (12-ounce) package (2 cups) semi-sweet real chocolate chips 1 (12-ounce) can evaporated milk (We recommend NESTLÈ® CARNATION® Evaporated Milk) Choco-Peanut Ingredients: 1/2 cup LAND O LAKES® Butter 1 (12-ounce) package (2 cups) semi-sweet real chocolate chips (We recommend NESTLÈ® TOLL HOUSE® Morsels) 1 (12-ounce) can evaporated milk (We recommend NESTLÈ® CARNATION® Evaporated Milk) 1 (10-ounce) package (1 3/4 cups) peanut butter-flavored chips Dippers Ingredients: Cubed pound cake, angel food cake and/or cut-up fresh fruit
Instructions	Combine all ingredients in 2-quart saucepan for desired flavor fondue. Cook over low heat, stirring occasionally, until melted and smooth (30 to 35 minutes for Choco-Caramel-Raspberry; 20 to 25 minutes for Choco-Peanut). Pour fondue into fondue pot, chafing dish or small slow cooker. Keep warm. Dip pound cake, angel food cake and/or fresh fruit in fondue.

Chocolate Peanut Butter S'more Fondue

Sorce	ProZacX
Ingridients
Instructions	Heat milk in medium, heavy-duty saucepan over medium-high heat just until hot (Do Not Boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat. Pour chocolate mixture into fondue pot or serving bowl. Place graham cracker crumbs in separate serving bowl. To serve, dip apple slices into warm chocolate mixture, then dip into graham cracker crumbs.

Amaretto-Mascarpone Fondue

Sorce	aletrindade
Ingridients
Instructions	For Dipping : Grilled or broiled peaches, nectarines and pears In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, Amaretto and orange extract and heat 1 to 2 minutes. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit. For grilled fruit : Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter. Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.