Here are the three yummy dipping sauces that we ate with our Mini Beignets (HERE): Chocolate Hazelnut, Raspberry Vanilla, and Butterscotch Caramel! The Caramel takes a little bit of work but the other two are super easy to throw together. … Continue reading
These Peanut Butter Bon Bons are SO addicting! They are so good on their own, but dipping them in any flavor of chocolate (which ever your favorite is) makes these over the top. When I was making these up I … Continue reading
We have been using this recipe for Hot Fudge Sauce for over 25 years! It’s amazing as a fondue or ice cream topping. I especially love it with strawberries! So easy to make and so much better than anything you … Continue reading
This chocolate fondue is so easy. Again, most chocolate fondues have some kind of rum or alcohol in it… this does not. It’s just pure sweet chocolate and cream.
Here are some ideas of things to dip into your chocolate fondue:
Strawberries, Marshmallows, Angel food cake, Bananas…
And our PERSONAL favorite.. White-Chocolate Reese’s Peanut Butter Cups! This is a must try. (You could probably even cut them up into fourths..) You can also try Pineapple, Pretzels, Nilla Wafers, Cookies, Graham Crackers, Apples, Pears, Cherries… be creative.
- 1 bag milk chocolate chips (or the equivalent weight in Baker's Semi-sweet Baking Chocolate)
- 1/3 - 1/2 c. whipping cream
- Melt chocolate on low in a small pot. Slowly add whipping cream while melting until you reach the desired consistency. Transfer to fondue pot or crock pot to keep warm.
- You can also add 1/4 c. peanut butter for a different delicious flavor!
This is going to be a long post because there is so much you can do to fondue! We don’t have a million fondue pots, so we just used one actual fondue pot and little crock-pots for the rest. One more little added note… Most fondue recipes call for alcohol or beer of some sort.. this recipe is completely alcohol FREE Yum! This fondue is so good. You are going to love it! Alrighty.. let’s get to the fondue!
For the OIL:
Ok if you are using a fondue pot for the oil. Read the directions for your specific pot. Some say to heat the oil over the stove in the actual fondue pot (if it is a heavy-duty stainless steel one), others say to heat the oil in a saucepot first and then to CAREFULLY transfer it to the fondue pot. Either way. Once the oil is ready (375-degrees or hot enough that when you drop a bread cube into it, it turns golden brown in 30 seconds) and in the fondue pot, put it over the fondue heat source (ours was a candle-type thing) to KEEP it hot and it is ready to go!
Here is a basic time-table of how long everything needs to cook for… it varies greatly depending on how thick your meat is (we did like 1/2″-3/4″ cubes for all the meat). So check it before eating to make sure it is cooked through and your time estimations are right:
Chicken/Shrimp — 2 min
Beef/Steak — 45 sec.-1 min
Sausage — 1 min
Once the meat is all cooked through.. dip into the CHEESE (see below)
Here are some ideas of what to dip in the cheese sauce:
(If you are doing veggies, I would suggest lightly steaming them so they are JUST crisp-tender.)
FONDUE CHEESE SAUCE:
- 1 1/2 c. beef broth
- 1/2 c. milk
- 1 Tbsp. Worcestershire sauce
- 2 tsp. ground, dry mustard
- 1-2 cloves garlic, crushed
- 3 Tbsp. flour
- 6 c. sharp cheddar cheese, shredded (the higher-quality the cheddar, the better the fondue will be!)
- In a saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, dry mustard, garlic and flour.
- When it is ALMOST to a boil (don't let it boil!) gradually stir in the cheese doing a figure-8 motion. Add beef broth to thin if needed. When all the cheese has melted, transfer to a crock pot or fondue pot.
This Prosciutto Wrapped Asparagus can be used as a side dish or it could also work great as a fancy appetizer! These are absolutely delicious! They are so easy to make and sure to impress. I love making these with … Continue reading