Charlie’s Crab Dip

 ½ lb. of crabmeat (you can use lump meat or snow crab, the snow adds a bit of sweetness to it)

16 oz. cream cheese

1 tbs. garlic powder

1 tbs. basil

1 tbs. onion powder

3 tbs. Old Bay seasoning

½ lb. grated cheese (I prefer a smoked gouda or some other smoked cheese, it just adds a bit more flavor)

 

Leave cream cheese out to soften

In a large bowl mix all ingredients except crab meat and half of the grated cheese.

Once mixed well, fold in crab meat, careful not to break it up to much, you want chunk of meat.

Spread evenly in a baking dish

Cover with remaining cheese

Bake in 400 degree oven until top is golden brown

 

Additional ingredients needed:

1 French Baguette

½ cup olive oil

Tsp. basil

 

To serve the dip, I take the French baguette, slice diagonally in 1” thick slices

Brush with olive oil, basil mixture

Bake approximately 8 minutes until browned

 

Using a small serving spoon, I spoon out onto each slice of the baguette, making sure there is a bit of cheese on each one.

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Thanks, Barbara - try her Sausage Balls:

4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1   1-pound package ground sausage
1/8 tablespoon Pepper

Dip:
1 tablespoon mustard
1 cup mayonnaise

Directions

Preheat oven to 375 degrees.  Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl.  Mix well with your fingers.  The mixture will be very crumbly. 

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet.  Bake for 18-20 minutes until golden brown.  To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine mustard and mayonnaise. Serve with sausage balls.

 

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Loyal Listener Katherine contributes her Seven-Layer Cookies:

Ingredients:

  • 4 ounces butter
  • 1 1/2 cups graham cracker crumbs
  • 1 (6 oz.) pkg. chocolate chips
  • 1 (6 oz.) pkg. butterscotch chips
  • 1 small can shredded coconut (1 1/3 cups)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 to 1 1/2 cups chopped pecans

Preparation:

Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
 
 
 
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From facebook friend Becky: Gingerbread Cake Truffles! Click here.

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Pumpkin Spice Cookies with Cream Cheese Frosting - thanks, Carl!

Ingredients

  • For the cookies:
  • 1 cup sugar
  • 2 sticks unsalted butter, softened
  • 2 tablespoons Maple syrup
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch ground cloves
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • For the frosting:
  • 2 (8-ounce) packages cream cheese
  • 1 cup confectioners sugar
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • Zest of one lemon
  • For Garnish:
  • Whole pecans

Directions

Preheat the oven to 350 degrees F. In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.

For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

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Peanut Butter Kiss Blossoms - thanks, LL Kim!

o    48  HERSHEY'S KISSES Brand Milk Chocolates

o    1/2 cup shortening

o    3/4 cup REESE'S Creamy Peanut Butter

o    1/3 cup granulated sugar

o    1/3 cup packed light brown sugar

o    1  egg

o    2 tablespoons milk

o    1 teaspoon vanilla extract

o    1-1/2 cups all-purpose flour

o    1 teaspoon baking soda

o    1/2 teaspoon salt

o     Additional granulated sugar

1.     1. Heat oven to 375°F. Remove wrappers from chocolates.

2.     2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3.     3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4.     4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

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Butterscotch Peanut Butter Drops, LL John's favorite:

1 (12 oz.) pkg. butterscotch chips

1 cup peanut butter

4 cups cornflakes

Melt chips and peanut butter on stove top or in microwave. Keep a close eye on them and stir frequently! Add cornflakes, mixing well. Drop by spoonfuls on wax paper and/or a cookie sheet. Place in the freezer until firm. Store in a covered container and keep in the refrigerator.  

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Thanks, LL Kathy for sharing!:

Bourbon/Rum Balls

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
¼ cup cocoa
½ cup bourbon or light rum
¼ cup light corn syrup
Granulated or powdered sugar for rolling in

Mixed crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon (or rum). Shape mixture into 1-inch balls. Roll in granulated or powdered sugar. Cover tightly and refrigerate several days before serving.

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Layered Peppermint Crunch Bark, courtesy of Cathy:

  • 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
  • 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
  • 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 tablespoons whipping cream
  • 3/4 teaspoon peppermint extract

 

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.





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This one comes from Loyal Listener Cindy:

MARTHA WASHINGTON CANDY  

1 can Eagle Brand milk

1 box powdered sugar

14 oz. pkg. coconut

3/4 stick butter, melted

1 1/2 c. nuts

2 tsp. vanilla

Mix and set in refrigerator overnight. Roll into 1 inch balls and dip into chocolate/wax mixture below and place dipped balls on waxed paper.

CHOCOLATE/WAX MIXTURE:

12 oz. Nestle semi-sweet chocolate chip morsels

1/2 cake paraffin wax

Mix chip and wax in saucepan on low heat.

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Thanks to Loyal Listener Jenn for sending in this one:

SPICY APPLESAUCE BUNDT CAKE

1 c. Golden raisins
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg
2 c. unsweetened applesauce
1 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour a 12-cup (10 inch) Bundt pan. Toss raisins with 2 tablespoons of the flour. Combine remaining flour in a bowl with baking soda, salt and spices.
In mixing bowl beat butter, sugars and egg until light and fluffy. Beat in dry ingredients alternately with applesauce, beginning and ending with dry ingredients. Fold in raisins and pecans.

Pour into prepared pan. Bake 65-70 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Invert onto rack. Remove pan and cool completely. Frost with glaze.


GLAZE:

1 c. confectioners sugar
2 tsp. lemon juice
1 tbsp. water


Combine all ingredients and beat until smooth.

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I make these every year and give them out as gifts...soooo yummy!

REESE'S PEANUT BUTTER BARS

  • 1 cup butter
  • 2 cups graham cracker crumbs 
  • 2 cups powdered sugar
  • 1 cup smooth peanut butter
  • 2 cups chocolate chips  

Directions:

  1.  
    Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
  2.  
    Press mixture into a 9x13" pan.
  3.  
    Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
  4.  
    Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
  5.  
    Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).