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
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.
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
1 tablespoon mustard
1 cup mayonnaise
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.
Loyal Listener Katherine contributes her Seven-Layer Cookies:
From facebook friend Becky: Gingerbread Cake Truffles! Click here.
Pumpkin Spice Cookies with Cream Cheese Frosting - thanks, Carl!
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.
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.
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.
Thanks, LL Kathy for sharing!:
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.
Layered Peppermint Crunch Bark, courtesy of Cathy:
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.
12 oz. Nestle semi-sweet chocolate chip morsels
1/2 cake paraffin wax
Mix chip and wax in saucepan on low heat.
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
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.
1 c. confectioners sugar
2 tsp. lemon juice
1 tbsp. water
Combine all ingredients and beat until smooth.
I make these every year and give them out as gifts...soooo yummy!
REESE'S PEANUT BUTTER BARS