Wednesday, August 20, 2008

Asiago Gravy/Fondue

1 head of garlic left whole
3 Tbsp. butter
3 Tbsp. flour
1 C. chicken stock
1 C. milk
2 1/2 cups (10 ounces) good quality, shredded Asiago cheese

Preheat oven to 425°F.
Cut the top off the whole garlic bulb, drizzle with EVOO (Extra Virgin Olive Oil) and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven.
Place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.

By: Cathy Roggia

Note: This is supposed to be a gravy for a turkey meatloaf, but I found that it works PERFECT for fondue.

Corn Salsa

2 cans of corn, drained
2 cans of black beans, rinsed and drained
2 fresh tomatoes, chopped
3-4 avocadoes, chopped
4 fresh limes, squeezed
16 oz. jar of any kind of salsa
16 oz. Italian dressing

Mix together and enjoy.

By: Heidi Shelline

Fruit Dip

1 container of whipped topping
1 pkg instant vanilla pudding (3 oz.)

Mix together for a great dip for fruit!

By Allison Arsenault

Peanut Butter Dressing

¼ C. red wine vinegar
1 tsp. Dijon mustard
¼ tsp. salt
¼ C. peanut butter
¼ C. honey
½ C. canola oil

Whisk together the vinegar, mustard, and salt in a medium bowl. Then whisk in the peanut butter, honey and oil. Refrigerate for up to a week.

By: Marilyn Nielson

Note: My kids really like this as a dipping sauce for chicken strips. It’s kind of like honey mustard. We also like it on salad, or to dip vegetables in.

Chocolate Fondue

Wilton chocolate melts
Marshmallow cream (pre-melted over stove in a non-stick pan)
Graham cracker crumbs

Melt chocolates slowly over a low heat. Add a medium sized glob of marshmallow cream and mix together. Top with crushed graham cracker crumbs. Serve with chopped fruit, cookies, pound cake, Rice Crispy Treats, etc.

By: Lindsay Smith

Toffee Apple Dip

8 oz. pkg. cream cheese (softened)
½ C. brown sugar
¼ C. white sugar
1 tsp. vanilla
½ bag Heath toffee bits

Blend all together!

By: Melissa Jeppson

Cheesy Bean Dip

1 pkg. taco seasoning
4 oz. can diced green chilies
Frito Lay Bean Dip (9 oz. can)
1 C. sour cream
8 oz. pkg. cream cheese (softened)
3-4 C. grated cheese (Monterey Jack and Cheddar, Fiesta Blend, etc)

Mix all of the ingredients together and spread into an oven safe dish. Sprinkle some additional cheese on top. Bake at 350 for about 20 minutes.

By: Allison Arsenault

Cheese Fondue

1/2 lb. cooked bacon
2-3 c. cheddar cheese
1 can cream of mushroom soup
2 tsp. Worchestershire sauce

Put cream of mushroom soup in fondue pot. Add cheese gradually. Add Worchestershire sauce and stir in bacon at the end. Add milk if too thick.

Serve with cubed french bread for dipping.

By: Karen Scoffield

Caramel Apple Dip

8 oz. cream cheese
3/4 c. brown sugar
1/2 c. powdered sugar
1 tsp. vanilla
3/4 c. toffee bits
6-7 granny smith apples
1 large can pineapple juice (optional)

Combine cream cheese, brown sugar, powdered sugar & vanilla, mix with a mixer. *Add toffee bits just before serving.

Slice apples and store in pineapple juice to keep from browning. Or just cut them right before serving and they will vanish before they turn brown because the dip is so yummy.

By: Karen Scoffield (this is very similar to Melissa's Jeppson's caramel apple recipe)