Uncle Pete's Original Horseradish Crab Dip
- 12 oz. "ready-to-eat" (pre-cooked) imitation crabmeat
- 12 oz. cream cheese
- 9 oz. Kraft horseradish sauce (the prepared horseradish sauce, not pure horseradish!)
- 1 packet Good Seasons original Italian salad dressing mix
- approx. 1/4 cup salad oil (vegetable, canola, sunflower, etc.)
Chop or mash crabmeat in large bowl. Add dry dressing packet and enough oil to thoroughly moisten seasonings. Blend together well. Add cream cheese and horseradish. Mix throughly, adding additional oil as necessary to facilitate blending and create the proper consistency. Chill for at least an hour before serving on mini-baguette toast or with crackers and vegetables.
Zilliox Family's Winter Wassail
A traditional hot apple & citrus drink
- 2 cups water
- 8 bags Bigelow "Constant Comment" tea
- 1/2 gallon apple cider (filtered)
- 2 cups cranberry juice cocktail
- 1 cup orange juice
- 1/4 cup lemon juice
- 2/3 cup brown sugar
- 6 allspice, whole
- 6 cloves, whole
- 2 cinnamon sticks
- 1/4 tsp ground nutmeg
- 2 Apples: Rome apples are definitely the preferred variety, however other baking varieties such as Cortland or Braeburn yield acceptable results. Do NOT use McIntosh, Golden and Red Delicious, or Granny Smith apples, as these varieties discolor excessively and quickly fall apart when cooked.
Heat water to boil. In large saucepan or pot, pour boiling water over tea bags. Allow to brew for 3-5 minutes, then add cider. Leave teabags in pot until mixture is again almost boiling. Lower heat and remove tea bags. Stir in juices, sugar and spices. (Tip: place whole spices in a metal tea ball for easy removal.) Simmer 10 minutes, stirring occasionally. While simmering, core apples and slice into rings--do not peel.
Before serving, remove whole spices (if a tea ball is not used, use a slotted spoon or strain through metal colander into a crock pot or punch bowl), then float sliced apple rings on top.
Makes 20-25 servings.
Great dessert idea! Once the wassail is gone, put the hot, wassail-flavored apple rings into small bowls. Top with a scoop of vanilla ice cream and serve immediately.
"Alien Autopsy" Halloween Candy
Click image for larger view.
- 12 oz. Butterscotch morsels
- 12 oz. White morsels
- 10 oz. White almond bark
- 1 1/2 cup Pastel mini marshmallows
- 1 1/2 cup Chow mein noodles
Melt morsels and almond bark together in saucepan or microwave. Stir in marshmallows and chow mein noodles until coated. Spoon onto waxed paper or cookie sheet to cool.
Chili Cheese Chex Mix
- 6 tbsp Butter or margarine
- 1 pkg Chili seasoning mix
- 1 tbsp Worcestershire sauce
- 1 tsp Frank's Red Hot sauce
- 1 cup Dry-roasted peanuts
- 1 cup Cheez-It crackers
- 6 cups Corn Chex
- 3 tbsp Sugar
- 3 tbsp Kraft "Macaroni and Cheese" powdered American cheese topping
Preheat oven to 250 degrees (F).
Melt butter in large microwave-safe bowl. Stir in seasoning packet, Worcestershire sauce and hot sauce. Stir in peanuts, crackers, and Corn Chex, in that order. (Otherwise the first few Chex will have a tendency to trap and absorb all the coating, so it doesn't coat evenly.) Microwave on HIGH for 1 1/2 to 2 minutes. Scrape bowl sides with rubber spatula. Microwave again 1 1/2 to 2 minutes. Mix in sugar and cheese powder. Spread on cookie sheet, bake for 20-25 minutes. Spread on paper towels to cool.
Makes 8 cups.
If you give any of these recipies a try, won't you take a minute and drop us a line to tell us what you thought?
