Fudge Fondue

Fudge Fondue by Kraft
1 bottle (19.4 oz.) hot fudge ice cream topping
2 Tbsp. butter or margarine
MIX topping and butter in fondue pot or saucepan; cook on low heat until chocolate is completely melted, stirring occasionally.

KEEP warm while serving.
Serve with JET-PUFFED Marshmallows, angel food or pound cake cubes, pineapple or banana chunks, apple wedges, BAKER'S ANGEL FLAKE Coconut, and/or PLANTERS Peanuts.
submitted by: Carrie Brady

Basic Cheese Fondue

Basic Cheese Fondue

INGREDIENTS
• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground dry mustard
• 1 clove garlic, peeled and crushed
• 3 tablespoons all-purpose flour
• 6 cups shredded Cheddar cheese
DIRECTIONS
1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
submitted by: Carrie Brady

Dill Dip

Dill Dip
1 cup sour cream
1 cup mayo
1 TB dill weed
1/2 tsp. seasoning salt
dash of onion powder
Mix and serve. (Great with potato chips, crackers, veggies, etc.)
submitted by: Sherie Christensen

Fruit Dip

Fruit Dip
1 pt. (2 cups) sour cream (I've substituted 1/2 plain yogurt to make it healthy and it works great, never tried full substitution)
1 small pkg. instant vanilla pudding mix (you could probably do this with lots of flavors)
Mix and serve.
submitted by: Sherie Christensen

Chicken Taco Salad

Chicken Salad

chicken, cooked and chunked 2 cans black beans, drained
2 cans, white corn, drained avocado, chunked
2-3 tomatoes, chunked red onion, diced
shredded lettuce crushed plain tortilla chips
grated cheese ranch dressing
Trader Joe’s barbecue sauce

Mix chicken, cheese, vegetables in large bowl.
Stir in ranch dressing.
Serve with lettuce over chips.
Drizzle with BBQ sauce, to taste.
submitted by: Carrie Brady (we had this for dinner last night and had a request for the recipe. It is from D. Lapierre. She made this for the missionary luncheon last year and we've been eating it on a regular basis since. Thanks D.


Avocado Salsa

1 can corn, drained 2 cans sliced black olives, drained
1 medium sweet red pepper, chopped 1 small onion, diced
5 cloves garlic, minced

1/3 c olive oil ¼ c lemon juice
3 Tbs cider vinegar 1 tsp dried oregano
½ tsp salt ½ tsp pepper

4 medium ripe avocados, chunked
tortilla chips

Combine first set of ingredients in a large bowl.
In a small bowl, combine the second set of ingredients.
Pour liquid mixture over the other ingredients and toss to coat.
Cover and refrigerate overnight.
Just before serving add the avocados, chopped.
Serve with tortilla chips.

Yield: about 7 cups