Easy Crab Dip

Ingredients:    

1 (8 ounce) package cream cheese, softened

1 small onion, minced

1 tablespoon Worcestershire sauce

1 ½  tbsps. Creamy horseradish sauce

1 (6 ounce) can crab meat, drained

1 teaspoon hot pepper sauce (optional)

1 jar cocktail sauce (10-12 oz.)

Directions:

In a medium size mixing bowl, combine cream cheese, onion, Worcestershire sauce,  horseradish, crab meat and hot sauce. Mix well. Spread the mixture into an 8 inch glass pie pan. Cover the cream cheese mixture with  cocktail sauce. Refrigerate until you are ready to serve.

Strawberries and Bananas with Cinnamon

Ingredients:

1 quart of strawberries, cleaned and cut into pieces

2 bananas, sliced

1 tsp. of cinnamon

2 cups of orange juice

 

Directions:

Combine all the ingredients in a bowl, mix and let sit in the refrigerator for at least one hour before serving. You can top with whipped cream if you want, but it’s just delicious all by itself.

 

Pumpkin Sangria

Ingredients:

2 tablespoons sugar

1 teaspoon pumpkin pie spice

2 tablespoons maple syrup

Six cinnamon sticks, for garnish

6 pumpkin face candies, for garnish

1 bottle chilled white wine

3 cups mango peach juice blend  

1 cup pumpkin spice liqueur, chilled

Directions:

In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.

Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.

In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.  

Shrimp and Chorizo Appetizer

2 Chorizos, cubed
1 lb. Cleaned and de veined shrimp (can be frozen)
6 cloves of garlic, minced
1//2 cup olive oil

2 tablespoons of Paprika

1 tablespoon of olive oil

2 tablespoons of Garlic Powder

½ teaspoon of salt

1/ teaspoon of onion powder

½ teaspoon of black pepper

1 teaspoon of ground cumin

1 teaspoon of oregano

Directions:

In bowl combine shrimp, 1 tbsp. of olive oil, paprika, garlic powder, salt, onion powder, black pepper, cumin and oregano.

Heat sauté pan and heat oil. Add in Chorizo and simmer over medium heat. You will notice oil starting to turn orange.
Add in garlic and lower heat. Cook for about 10 minutes.

Add in shrimp and cook until pink. Pour into serving platter and serve with crusty bread for soaking up all the juices.

Marinated Brussel Sprouts

Ingredients:

2 (8 oz.) boxes frozen Brussel sprouts

1 cup of craisins

Italian salad dressing

1 cup of nuts, Pecans or Walnuts

Pinch of salt

Pinch of pepper

Directions:

In large bowl combine all ingredients and let marinate for 15 minutes. If there is too much liquid in mixture reserve on side before baking. You can always add as needed depending on how fast your oven cooks. Preheat oven on 375 degrees. Pour brussel sprout mixture into baking dish and bake for 35 minutes.

 

 

 

Chili

Ingredients:

1 lb. of ground beef

1 16 oz. can of red kidney beans

¼ cup of chopped red peppers

¼ cup of chopped yellow peppers

1 small onion, diced

1 tsp. of chili powder

¼ tsp. onion powder

¼ tsp. garlic powder

½ tsp. chili powder

Pinch of salt

Pinch of pepper

½ package of prepared chili seasoning

1 16 oz. can of tomato sauce or crushed tomatoes. ( I used tomato sauce for this recipe)

Directions:

In a few drizzles of olive oil, sauté the onions and the peppers. In separate fry pan, brown the beef. When the beef is cooked all the way through add into onion and pepper mixture and continue cooking. Then add in all remaining ingredients and cook for 1-4 hours. For me I let simmer on stove all day.

Garlic Bread

Ingredients:

1 loaf of Italian bread

1 stick of butter, softened

1 cup of parmesan cheese

½ cup parsley flakes

½ cup of garlic powder

Directions:

Slice the bread length wise and begin by spreading the butter on both sides of each loaf. Begin by sprinkling the garlic powder liberally from one end of the bread to the other. Now do the same thing with the Parmesan cheese and the parsley.

As you get really good at deciding how garlicky you like the bread, you will adjust your measurements.