The Cheese Fondue

Here is a fondue I put together for Doodle's 3rd birthday. It was a hit - I had no idea how big until I got multiple requests at the next family gathering. Substitute the cheese how ever you like. The first batch I made was literally from all the mixes of cheese I had in the fridge. The next one was with the Gruyere - and I'm not a huge fan of swiss - and ROCKED! Hope you enjoy!

1 cup of dry white wine (I like a good Chardonnay)
1/2 pound shredded Swiss cheese (oh I use sharp chedder instead)
1/2 pound shredded Gruyere cheese
2 TBS all-purpose flour
1/4 tsp salt (kosher)
1 tsp ground mustard
1 TBS Worcestershire sauce (more or less as you like)

Directions:
1. Simmer wine in a pot over medium low heat (or in fondue pot). Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted.

2. Stir in flour.

3. When all cheese has melted stir in seasonings (salt, mustard, worc.)

4. Served with cubed french bread, broccoli flowerettes, cauliflower, apples - what ever you like!

Hope you enjoy!

Peanut Butter Munchies, aka "Cookie Crack"

I made this recipe for the first time on December 15th. 10 days later, I've made it four more times. It's amazing.
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1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa powder and baking soda; set aside.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. From the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 ( 3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a buttered glass dipped in 2 tablespoon granulated sugar.

Bake cookies in preheated oven for 8 minutes, or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks, cool. Makes 32.

To store: Place cookies in layers separated by waxed paper in an airtight container. Cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

"Better Homes and Gardens Christmas Cookies 2002"