Prutut? Splindo? Farnbut? Plicto?

No, I'm not calling anyone names. I've just been keeping track of the security words that I have to type in to post comments or order things online.

Am I the only one that finds this funny? It reminds me of a 1950s SciFi movie that my brothers made me sit through on a childhood Saturday afternoon. Some badly made robot alien guy repeated these funny words over and over again until we were all marching stiff armed through the house repeating them. Well, we did until my mom shook a wooden spoon at us, gritted her teeth, and spoke the one word that all mothers can use so effectively, "ENOUGH."

I actually just searched to find the movie. It was The Day the Earth Stood Still. The phrase was, "Klaatu barada nikto" If you ever get that as your security code, I'll send you a prize. (Let's see, I have dryer lint, the helmet to a Luke Skywalker Lego, and a calculator that doesn't work--let me know what you want.)

Spurn fatgo? Flize spongi? Walpit? Fondue? Yep, I actually got that one the other day! So, here you go:

Fantastic Fondue

I occasionally make fondue for dinner. Either cheese to dunk veggies, bread, and meat in or broth based to simmer raw meat and veggies. It's a great meal because, not only is it delicious, but it takes a long time to eat. Great conversations almost always form around a fondue pot. Serve with a big tossed salad.

Serves 12 at 2 Points per serving NOT including the things you dip into it!

1 can(s) or bottle(s) light beer, 12 fl oz each
1 tsp dry mustard
1/4 tsp ground red pepper
1 pound(s) low-fat cheddar or colby cheese, shredded
3 tbsp all-purpose flour

In a medium saucepan over moderate heat, warm beer until it boils; stir in mustard and pepper.
In a bowl, toss cheese with flour. Slowly add cheese to beer mixture, stirring. Continue stirring until mixture is smooth and thick, about 6 minutes total. Yields about 1/4 cup per serving. (Tip: Serve this dip with cubes or rolled slices of lean ham and smoked turkey as well as carrots, celery sticks, baked tortilla chips or cubes of crusty bread.)

I haven't tried this one, but I'm thinking it would be really fun for our next brunch or post-sleep over breakfast. Kids would have to love this! The flavor combination is a no brainer, so I think I'll get the ingredients on the grocery list.

Breakfast Fondue

Imagine a big cup of coffee and the Sunday paper while dunking and nibbling on this! Makes four, 1/2 cup servings, coming in at 1 WW Point per serving, not including the things you dunk into it.

1 15 oz. can sliced peaches in juice (not syrup), undrained
1/3 cup pure maple syrup
2 Tbsp. whipped light cream cheese
1/4 tsp. pure vanilla extract
pinch of cinnamon

Combine the undrained peaches, maple syrup, whipped cream cheese, vanilla and cinnamon in a blender or food processor, fitted with a metal blade. Puree on high until smooth. It's okay if there are a few lumps of cream cheese still showing. They will disappear when you cook the peach mixture in the next step.

Pour the mixture into a saucepan. Warm it over medium-high heat, stirring often, until the cream cheese fully melts, and the sauce starts to bubble around the edges.

Serve the fondue in a big bowl surrounded by whole grain mini pancakes or waffles, French toast fingers or fresh fruit for dipping.

Per serving (one-half cup of fondue): 77 calories, 1.25 g fat (0.75 g saturated fat), 4 mg cholesterol, 27 mg sodium, 16 g carbohydrate, 1 g fiber, 1.25 g protein, 142 IU vitamin A, 3 mg vitamin C, 5 mcg folate, 20 mg calcium, .25 mg iron, 157 mg potassium