Dipping into this cheddar cheese fondue with eyeballs, mummies, bones, and bat wings is a fun Halloween party activity for “big kids” and “little kids”! 

Dippers
1 lb frozen meatballs
1 box (12 oz) frozen chicken tenders
1 lb frozen mini corn dogs
1 lb Li’l Smokies (cocktail smoked sausage links)
1 can refrigerator bread sticks
Loaf of orange-colored (or regular) bread (special order from bakery)
Bag of black and orange-colored (or regular) tortilla chips

Fondue
1/2 cup butter or margarine
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Ground Mustard
1/4 teaspoon Worcestershire sauce
1 cup heavy whipping cream
1 1/2 cup milk
1/2 cup white wine or chicken broth made with Watkins Chicken Soup Base
4 cups shredded cheddar cheese

Fondue forks or party toothpicks
Halloween paper plates 

1. First prepare the ingredients to dip in the fondue. 
2. Place the frozen meatballs, chicken tenders, and corn dogs on a baking sheet and bake as directed on packages. Heat the little sausages as package directs.
3. Open tube of bread sticks, separate dough and tie ends in a knot to look like bones; bake as directed.
4. Cut colored bread into cubes for dipping. (If unable to get the colored bread, any kind can be used.)
5. While the “dippers” are heating, prepare the cheese fondue.
6. In a large saucepan melt the butter over medium heat. Stir in the flour, salt, pepper, mustard and worcestershire sauce until smooth.
7. Slowly add the cream, milk and wine or chicken broth. Cook, stirring constantly until smooth.
8. Reduce heat; add cheese about 1 cup at a time, stirring well. Cook until the cheese is melted.
9. Transfer to a fondue pot or small slow cooker. Place the dipping foods around the pot in Halloween serving dishes.
10. Set out fondue forks or party toothpicks for dipping.  
11. If cheese fondue becomes too thick sit in more milk. Number of Servings: 16

Notes
Label the dippers with names of body parts.
Meatballs – eyeballs
Chicken – fingers
Sausages – monster toes
Corn dogs – mummies or cocoons
Bread sticks – bones
Black tostitos – bat wings

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/october15-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

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