Fruit Fondue

Sorce	GhostMachine
Ingridients
Instructions	In a blender or food processor, whip all ingredients together. Serve immediately.   Makes 3 cups.   Hot Very Raspberry Dip   1/2 cup granulated sugar 1 tablespoon cornstarch 2 cups frozen raspberries, thawed 2 teaspoons lemon juice 1/3 cup water In a food processor, combine sugar and cornstarch. Add raspberries, lemon juice, and water. Process. Pour into small sauce pan and mix over medium heat until thickened. Serve hot or put in the refrigerator and serve cold.

Butterscotch Peanut Fondue

Sorce	smcculloch
Ingridients
Instructions	Heat milk in small, 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 butterscotch mixture into fondue pot or serving bowl. Place peanuts in separate serving bowl. To serve, dip apple slices into warm butterscotch mixture, then dip into peanuts.

Milk Chocolate Fondue

Sorce	plasticshore
Ingridients
Instructions	Prepare angel food cake mix according to the package directions. Cut into 1 1/2-inch cubes along with pound cake. Arrange the cake on a serving plate with apples, pears, strawberries and pineapple. Meanwhile, combine chocolate candy bar and cream in a fondue pot. Cook over very low heat until the chocolate melts, stirring constantly. Dissolve instant coffee powder in hot water. Add to the chocolate mixture with vanilla and cinnamon; mix well. Using skewers, dip the cake and fruit into the melted chocolate. Serve immediately.

Creamy Chocolate-Raspberry Fondue

Sorce	MichelV
Ingridients
Instructions	For Dipping : Strawberries, sliced bananas, fresh pineapple cubes and angel food or pound cake; cut in bite-size pieces Combine all ingredients in a small-size heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until the mixture is melted and smooth. Transfer fondue to a ceramic fondue pot and keep warm over a burner. Serve with fruit and bite-size cake pieces for dipping. Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.

Crab Fondue Melt

Sorce	kUdtiHaEX
Ingridients
Instructions	Bake French loaf as directed on can. Meanwhile, in 3­quart nonstick saucepan, melt butter over medium­low heat. Add flour; cook and stir until bubbly, about 2 minutes. Gradually add water and wine, cooking and stirring until smooth. Reduce heat to low; gradually add Swiss cheese and 1/2 cup of the Cheddar cheese, stirring constantly until melted. Stir in crabmeat, mustard and paprika. Cook 2 to 3 minutes or until thoroughly heated. Trim ends from warm loaf; cut loaf into 12 slices and place on ungreased cookie sheet. Top each with about 2 tablespoons fondue. Sprinkle remaining 1/2 cup Cheddar cheese over slices. Broil 4 to 6 inches from heat 1 minute or until bubbly and slightly brown

Swiss Fondue Sandwich

Sorce	kakorotAll Sales RFinal
Ingridients
Instructions	Melt 1 tablespoon butter in 10-inch skillet until sizzling; add onions and garlic salt. Cook over medium heat, stirring occasionally, until onions are browned (5 to 7 minutes). Stir in lemon juice and nutmeg. Layer 1 slice bread with 1 slice cheese, about 3 tablespoons onions, 1 slice cheese and 1 slice bread. Spread remaining butter on both sides of sandwiches. Cook in same skillet over medium heat, turning once, until golden brown (4 to 6 minutes).

Apple Cider-Cheddar Fondue

Sorce	MarioK
Ingridients
Instructions	For dipping: Bite-size pieces of cooked chicken, pork sausages, waffle pieces, pizzelles (thin Italian cookies), strudel, apple wedges, cubes of Cheddar cheese. In a medium-size bowl, toss the cheese with the cornstarch. In a medium-size, heavy-bottomed saucepan, heat the cider and lemon juice over medium heat until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the salt, cinnamon, nutmeg and pepper, to taste. Cook over low heat until thickened about 3 to 5 minutes. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

Cranberry Raspberry Fondue

Sorce	popmonkey
Ingridients
Instructions	Combine cornstarch and water in a small bowl. Set aside. Melt cranberry sauce in a medium saucepan, whisking frequently. Add liqueur to saucepan. When mixture begins to boil, add the cornstarch mixture, whisking until sauce thickens. Transfer to a fondue pot and keep warm with a low flame. Serve fondue with assorted foods, cut into bite-sized pieces.

Green Chile Bread Bowl Fondue

Sorce	Harry_Potter{F}
Ingridients
Instructions	PREHEAT oven to 350°F. SLICE top 1/3 off of bread. Remove soft bread from inside, leaving 1-inch shell. Cut top crust and soft bread into bite-size pieces. Place bread shell on baking sheet. COMBINE cheddar cheese, sour cream and cream cheese in medium bowl. Stir in chicken, chiles, green onions and Worcestershire sauce. Spoon into bread bowl. Wrap in aluminum foil. BAKE for 50 to 55 minutes or until cheese is melted. Serve hot with bread pieces for dipping.

French Onion Fondue

Sorce	dbadlin
Ingridients	Dip Ingredients: 3 tablespoons LAND O LAKES® Butter 1 1/2 cups finely chopped onions 1/2 cup apple juice 1/2 cup dry white wine or water 8 ounces (2 cups) deli LAND O LAKES® American Cheese, shredded 1/4 teaspoon freshly ground pepper Dippers Ingredients: Broccoli florets, cauliflower florets, baby carrots, snow pea pods, bell pepper slices, blanched French bread, cubed
Instructions	Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is browned and caramelized (15 to 20 minutes). Add juice and wine. Continue cooking until mixture just begins to boil (2 to 4 minutes). Add cheese, 1/2 cup at a time, stirring until cheese is melted. Stir in pepper. Transfer fondue to fondue pot or 1-quart electric slow cooker. Serve with vegetables or French bread.