Chocolate Toblerone Fondue

2 - 12 oz Toblerone Chocolate Bar
1 c Heavy Whipping Cream
Strawberries
Pound Cake
Marshmallows

Melt chocolate and add heavy whipping cream until blended in. Dip the strawberries, pound cake or marshmallows in the chocolate.

Green Goddess Dip

3/4 c cream cheese (room temperature)
1/2 c milk
1/4 c sour cream
1/4 c parsley and chives
2 T white onion

Cream together all ingredients. Serve with steak or chicken.

Curry Sauce

1 c plain yogurt
1 t curry paste
1 T lime juice

Mix all ingredients together. Best served with Chicken.

Mustard Sauce

1/2 c sour cream
1 T Dijon
1 T yellow mustard
1 t Lemon juice
1 T sugar

Mix all ingredients together. Dip steak or chicken into it.

Chili Sauce

6 T mayo
2 T sour cream
1 T ketchup
1 T chili pepper

Mix all ingredients together. This can be served with steak or chicken.

Chicken Parmesan Fondue

3 boneless, skinless chicken breasts
1 c breadcrumbs
1 t garlic powder
1 t dried basil
1 t oregano
1 T Parmesan Cheese
2 eggs
Canola Oil

Mix together dry ingredients. Whisk eggs. Dip each cubed piece of chicken in the egg mix, then into bread mix. Refrigerate until ready to serve. Heat oil to high heat in the fondue pot. Cook each piece for 3-4 minutes. Dip in the dips available. (See dips.)

Traditional Swiss Fondue

3 1/2 c shredded Swiss Cheese & Gruyere Cheese
2 T flour
1 c white wine
2 T lemon juice
2 t finely chopped garlic
1 ounce cherry-flavored liqueur (Kirschwasser)
Dash of Nutmeg
Cauliflower, Olive Oil Rosemary Bread

Toss cheese with flour in a bowl. In a double broiler, over medium heat (once water is boiling), pour wine into the bowl. Stir in the lemon juice and garlic and cook for 30 seconds. Add half the cheese and cook until the cheese is melted. Add remaining cheese in small amounts at a time, stirring constantly in a circular motion after each addition until cheese is melted. Pour the liqueur slowly around the edge of the bowl. Pull mixture from the edge and cook for about 1 minute or until alcohol cooks off. Pour into warm fondue pot and keep warm over LOW heat. Garnish with nutmeg.

NOTE: This cheese fondue was done in a double boiler type situation. If you'll notice, there is a silver "pot" and a white "crock." This is so the cheese doesn't burn or scorch on the bottom. You don't HAVE to have a pot like mine, but definitely if doing over a stove, do it in a double boiler so as not to scorch your entire batch.