Super Mustard Cheese Fondue

We had another evening of When Do I Get A Brownie? last night, complete with much hilarity, brownies, ice cream, and other snacks. One such snack I shall call "Super Mustard Cheese Fondue." We had some leftover bread from lunch with our small group yesterday and we had cheese, of course, so I decided that cheese fondue sounded excellent. I proceeded to search the internet for cheese fondue recipes, became impatient with finding a recipe for which we actually had everything, and decided to make up my own based very loosely on multiple recipes (big surprise--Rebekah's not following a recipe!). So I threw some cream cheese (probably about 3 ounces), some grated cheddar cheese (about 1 cup), some whole milk (we had whole milk because we were going to make ice cream to go on top of the brownies; I'm not even sure I want to attempt to give an amount--maybe 1/4-1/3 cup?), some white wine (could've been around two tablespoons), and some dry mustard powder (1 tsp? 1.5 tsps? hard to say) into the Little Dipper, covered it, and plugged it in. A little later I stirred it, added more cheddar--whatever amount fit, and mentioned to Ryan that some recipes I saw called for Worchestershire sauce. We are now the proud owners of a bottle of Worchestershire sauce which we have used precisely once (aha! I can give a definitive measurement in this post. Don't worry, there won't be any more) since purchasing it at least a month ago, so Ryan said that it could give the fondue a mysterious nutty flavor--sufficient encouragement for me to add some (3-4 dashes). Then I put the lid back on and let it all melt together, stirring occasionally--the stirring was more so I could taste it than because it was necessary. I cut the bread up into cubes and also cut some red pepper slices and carrot sticks for dippers. It was apparently a good fondue if you like mustard (or even if you only slightly like mustard), but I thought it was disgusting. Everybody else liked it, though, so I thought I should probably record this for all the mustard lovers out there. Personally, I love cheese. I was sorely disappointed.

Spices

The chicken needed some other spices, but we followed the recipe. We should have gone with the gouda option as opposed to swiss cheese, but we didn't have any gouda and it was already 6:00 PM (the story of our cooking--though it's often already 7:30 or so before we start thinking about dinner). Next time....

We have a working title

Tonight we had Chicken stuffed with Swiss cheese and spinach. It was pretty good, but was missing something. The chicken came out a little dry after 45 minutes at 375, but it was easier then I thought it was going to be. As an appetizer we had some mixed vegetables with some butter, pepper, and salt.