This is our favorite chocolate fondue recipe. It's really easy, but it can scorch if you keep it to close to the flame. Very yummy, though.
Chocolate Fondue
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
Here are some others that we like:
Warm Strawberry Fondue
1 pkg. frozen sweetened sliced strawberries, thawed
1/4 C. half and half cream
1 tsp. cornstarch
1/2 tsp. lemon juice
Angel food cake cubes and fresh fruit
In a food processor or blender, combine the berries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into a saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or a mini slow cooker; keep warm. Serve with cake and fruit.
Butterscotch Fondue
1/2 C. butter or margarine, cubed
2 C. packed brown sugar
1 can sweetened condensed milk
1 C. light corn syrup
2 Tbs. water
1/4 C. English toffee bits
1 tsp. vanilla
Angel food cake cubes and fresh fruit
In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with cake and fruit.
Cheese Fondue
1 1/2 C. white grape juice
2 pounds Velveeta, cubed
3/4 C. green onion cheese
1/2 C. sour cream
1/2 C. butter
Place grape juice in a crockpot and bring to a boil (or get it hot). Add cheeses and stir occasionally until melted. Add sour cream and butter. Cook, stirring occasionally until smooth.
Serve with cubed French bread, steamed broccoli and cauliflower, boiled redskin potatoes.
If you can't find green onion cheese, add a couple of green onions, chopped really fine when you add the cheeses.
This is so yummy, my kids ask for it as a sauce with their veggies.
Cheesy Pizza Fondue
1 jar meatless spaghetti sauce
2 C. shredded mozzarella cheese
1/4 C. shredded parmesan cheese
2 tsp. dried oregano
1 tsp. dried, minced onion
1/4 tsp. garlic powder
In a 1 1/2 quart slow cooker, combine the spaghetti sace, cheeses, oregano, onion and garlic powder. Cook for 4- 6 hours or until cheese is melting and sauce is hot. Serve with cubed bread.
You can make these in a saucepan, and transfer to fondue pots.
Enjoy!
Chocolate Fondue
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
Here are some others that we like:
Warm Strawberry Fondue
1 pkg. frozen sweetened sliced strawberries, thawed
1/4 C. half and half cream
1 tsp. cornstarch
1/2 tsp. lemon juice
Angel food cake cubes and fresh fruit
In a food processor or blender, combine the berries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into a saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or a mini slow cooker; keep warm. Serve with cake and fruit.
Butterscotch Fondue
1/2 C. butter or margarine, cubed
2 C. packed brown sugar
1 can sweetened condensed milk
1 C. light corn syrup
2 Tbs. water
1/4 C. English toffee bits
1 tsp. vanilla
Angel food cake cubes and fresh fruit
In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with cake and fruit.
Cheese Fondue
1 1/2 C. white grape juice
2 pounds Velveeta, cubed
3/4 C. green onion cheese
1/2 C. sour cream
1/2 C. butter
Place grape juice in a crockpot and bring to a boil (or get it hot). Add cheeses and stir occasionally until melted. Add sour cream and butter. Cook, stirring occasionally until smooth.
Serve with cubed French bread, steamed broccoli and cauliflower, boiled redskin potatoes.
If you can't find green onion cheese, add a couple of green onions, chopped really fine when you add the cheeses.
This is so yummy, my kids ask for it as a sauce with their veggies.
Cheesy Pizza Fondue
1 jar meatless spaghetti sauce
2 C. shredded mozzarella cheese
1/4 C. shredded parmesan cheese
2 tsp. dried oregano
1 tsp. dried, minced onion
1/4 tsp. garlic powder
In a 1 1/2 quart slow cooker, combine the spaghetti sace, cheeses, oregano, onion and garlic powder. Cook for 4- 6 hours or until cheese is melting and sauce is hot. Serve with cubed bread.
You can make these in a saucepan, and transfer to fondue pots.
Enjoy!
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