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Tuesday, November 24, 2015

Hot Crab Dip!

This "Hot Crab Dip" is cheesy and delicious!  Spread it on crackers, dip tortilla chips in it or spread it on sliced baquettes!  This is a great party appetizer or game day treat!  It's also really easy.  Make it up the night before and just bake the next day right before your gathering.   Here is what you will need:
8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/4 cup sour cream
3-4 green onions, sliced thin and including the green tops
1 cup shredded mozzarella, divided
1/2 parmesan cheese, divided
1 tsp. hot sauce (I used Tabasco)
pinch of cayenne pepper to taste
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
8 oz. crab meat (whatever is available in your area)
Preheat oven to 350 degrees.
I a mixing bowl, blend the cream cheese, mayonnaise and sour cream until smooth. Stir in 3/4 of the green onion.   Stir in half of the mozzarella and 1/2 of the parmesan cheese.  Add in the hot sauce, cayenne pepper, garlic powder and Worcestershire sauce.  Add the crab meat last.  If you use canned crab meat, drain it really well.  If you are using fresh lump crab meat, break it up just a bit.   Pour this into a 2 quart baking dish that has been sprayed with nonstick spray.  Top with the other half of the parmesan cheese and the other half of the mozzarella cheese.
  Place in a preheated 350 degree oven for about 30 minutes or until the top is just browning and bubbly.  Wait about 5 -10 minutes before serving.  This allows it to set up a little.  Sprinkle the top with the rest of the green onions.  I like it served on buttery crackers.  I will warn, this is a bit addictive!

Monday, November 23, 2015

Fresh Cranberry Chutney!

I am one of those people who just have to have a little cranberry sauce with my turkey and dressing.  That tart yet sweet flavor just goes so well with the richness of the turkey and dressing with gravy, of course.  I am not ashamed to say that I even like the canned jellied kind.  I also love any type of chutney, so wanted to come up with a "Fresh Cranberry Chutney" and this is it.  I must say, it is wonderful.  I could eat this anytime of the year and I think it will be really good with pork and chicken also. 
This is really easy and it tastes so much fresher and better than anything you buy at the store.  Here is what you need: 
1 large orange, halved
10-12 dried cloves
orange zest
1 (12 oz.) bag of fresh cranberries
1 cup water
1  1/2 cups sugar
1 tsp. ground cinnamon
dash of salt
1 Tbs. lemon juice
2 apples, peeled and diced a little bigger than the cranberries
1/2 cup chopped walnuts
In a large saucepan, squeeze the juice of half of the orange.  Zest this half and place the zest in the pan. Be careful to only zest the outer orange part of the skin and none of the white or pith. It tends to be bitter. 
Stud the other orange half with the dried cloves in the cut side and place it cut side up in the pan.  This makes it easy to remove the cloves when this is finished. Add the cranberries, water, sugar, lemon juice, salt, and ground cinnamon. Bring up to a boil and boil for a couple of minutes.  Cover and cook on medium for about 10 minutes or until the cranberries pop.  Add in the diced apples, cover and cook on medium low for about 20 - 25 minutes or until the apples are soft. Discard the orange half and cloves at this point.  Stir in the chopped walnuts.  Allow to cool.  It will thicken as it cools.  Jar it up and store in the refrigerator until ready to serve or you can serve it immediately when it has cooled some.
This is so delicious and just really accents turkey, chicken or pork!