Easiest Hot Fudge Sauce Ever

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Makes 15-20 servings (or two if I'm the one that's eating it with you)

2 cups chocolate chips (you can use semi sweet or milk chocolate, whatever you prefer)
1 (14 oz) can sweetened condensed milk
Milk, to thin out if needed

1.  Dump the chocolate chips and the sweetened condensed milk in the slow cooker.
2.  Cover and cook on HIGH for 1-2 hours. 
3.  Stir until chocolate chips are melted and the consistency is smooth.  Add in milk one tablespoon at a time, to thin out the sauce, if needed.
4.  Serve over ice cream.

Review:
I will get my chocolate in each day of my life.  This is how I got it into my diet yesterday.  Over my ice cream and bananas.  And it was delicious.  And I have a big tupperware of the hot fudge sauce left.  I may or may not have been sneaking spoonfuls of it today.  This recipe is so easy and you can easily do it over your stove top as well.  Make sure to stir, stir, stir though so the chocolate doesn't burn and stick to the bottom.  5 stars.

PB and Caramel Fondue

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1 (14 oz) can sweetened condensed milk
1/2 cup peanut butter
1/2 cup evaporated milk

1.  Peel the label off the sweetened condensed milk and place the can in the slow cooker.
2.  Fill the slow cooker insert with water until it covers the can.
3.  Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
4.  Remove can from slow cooker and let rest.
5.  Drain water out of the slow cooker. 
6.  Add peanut butter to slow cooker and once the can is cooled add the sweetened condensed milk. 
7.  Stir and then slowly add in evaporated milk, whisking until smooth.  (you can add in more or less evaporated milk...just get it to the consistency that you want.)
8.  Turn slow cooker to warm and serve with bananas, apples, angel food cake or whatever yummy dippables you want!

Review:
Usually I'm all about the chocolate.  Chocolate ice cream, chocolate cake, chocolate chips, chocolate brownies, etc.  But I'm making an exception for this most delicious recipe.  It is a winner, for sure.  If you're having a fondue party put this recipe on your menu.  It is so good.  I especially loved the bananas with it.  5 stars (in my book)

March Madness Day 16: Raspberry Chocolate Sauce

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1 cup semi-sweet chocolate chips
1/2 cup evaporated milk
1/2 tsp vanilla
1/4 cup caramel topping
1/3 cup powdered sugar
1 cup frozen raspberries

Place chocolate chips, evaporated milk, vanilla, caramel and sugar in slow cooker.  Cover and cook on LOW for 1-2 hours.  Stir and then toss in the raspberries.  Add more milk, if needed.  Serve over ice cream and top with more raspberries, if desired.

Review:
I am so in love with the chocolate-raspberry combo.  It brings me so much happiness.  My favorite dessert of all time is the Great Wall of Chocolate at PF Changs that sports the raspberries in a decadent chocolate cake.  Since I can't have that at home, I made this instead.  I was surprised that I couldn't taste the caramel at all.  I will leave this out next time.  I ate the leftovers the next morning at, oh, about 10 am.  I couldn't resist.  5 stars.

Day 342: Symphony Bar Fondue

Pin It 3 big Symphony bars with nuts and toffee bits (about 12 oz total)

1 cup heavy cream

Break up candy bars and place in slow cooker. Add cream. Cook on HIGH for 1-2 hours. Stir until creamy. Turn slow cooker to warm and dip pieces of banana, apple, marshmallow, angel food cake, or pretzels into chocolate. Makes 10-15 servings.


Review:
Loved this! The toffee bits were awesome. I loved the bananas with it. The fondue was definitely best the first day though. 5 stars.

Day 339: Velveeta-Rotel Dip

Pin It 1 (32 oz) box of Velveeta cheese

1 (14 oz) can Rotel tomatoes
1 lb lean ground beef, browned and drained


Cut the cheese up into cubes and place in slow cooker. Stir in tomatoes and beef. Cover and cook on HIGH for about 2 hours or until cheese is melted and hot. Serve with tortilla chips. Makes 24 servings.

Review:
This is the perfect New Year's Party food or football watching food. We love this dip at my house and have made it many times in the past on the stove top. The benefit to making it in the crockpot is that the cheese stays melted and hot and doesn't solidify. I enjoy adding an extra can of regular diced tomatoes to the mix, since I am a big fan of tomatoes. Our family gives this dip 5 stars.

Day 305: Peanut Butter Cup Fondue

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2 cups semisweet chocolate chips

1 (12 oz) can evaporated milk
1 cup powdered sugar
1 cup creamy or chunky peanut butter

Combine chocolate, milk, sugar, and peanut butter in slow cooker. Cover; cook on HIGH for 30-60 minutes, stirring well to mix. Dip fruit, cake, or marshmallows in hot chocolate mixture. Makes 10-15 servings.


Review:

We had a fondue night and I loved it so much. What is better than dipping yummy things in chocolate? Nothing. I liked this recipe...it was very very chocolately. Next time I think I will add an extra 1/2 cup of peanut butter. Serve the leftovers over ice cream...so good! 4 stars

Day 303: Easy Cheesy Fondue

Pin It 2 (10 3/4 oz) cans condensed cheese soup

2 cups grated sharp cheddar cheese
1 Tbsp Worcestershire sauce
1 tsp lemon juice
2 Tbsp dried chopped chives
Combine all ingredients in slow cooker and cook on LOW for 2-3 hours. Stir with a whisk. Serve with bread and veggies. Makes 16 servings.

Review:
This tasted kind of like melted cheese whiz...or what I remember cheese whiz tasting like. I haven't had it in a really, really long time. So I guess if you love cheese whiz, you'll love this fondue. We used our leftovers and served it over steamed broccoli...a great way to get your kids to eat broccoli. You could also serve it over baked potatoes. 3 stars