Strawberry Fondue

Strawberry Fondue
1 (10 oz) pkg. frozen sweetened sliced strawberries, thawed
1/4 cup half and half cream
1 tsp. cornstarch
1/2 tsp. lemon juice
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Combine all in food processor or blender and process until smooth. Pour into saucepan and bring to a boil. Cook and stir for 2 mins. or until slightly thickened. Transfer to fondue pot or mini slow cooker. Serve with angel food cake cubes and fresh fruit. 


*When I poured the sauce out of the blender, it fit in a small sauce pan, but then it boiled over so next time I will use a bigger pot.

Parmesan Fondue

Parmesan Fondue
1-1/2 to 2 cups milk
2 (8 oz) packages cream cheese, cubed
1-1/2 cups grated Parmesan cheese
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In a large saucepan cook and stir milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt. Cook and stir until heated through. Transfer to fondue pot or mini slow cooker. Serve with French bread cubes and fresh vegetables. 

Cider Cheese Fondue

Cider Cheese Fondue

3/4 cup apple cider or apple juice

2 cups shredded Cheddar cheese

1 cup shredded Swiss cheese

1 Tbsp. cornstarch

1/8 tsp. pepper

1 loaf French bread, cubed

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In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes and vegetables.