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Hot Crab Nebula Dip:


* 2 (8 ounce) packages cream cheese, softened
* 4 tablespoons mayonnaise
* 2 cups shredded Extra Sharp Cheddar cheese
* 2 (6 ounce) cans crabmeat, although fresh is MUCH better if you can get it.
* 1 1/2 tablespoons fresh lemon juice
* 2 teaspoons hot sauce
* 2 tablespoons Worcestershire sauce
* paprika and minced green onions, for garnish


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Serve with pita chips, pretzel rods, celery sticks, or any sturdy cracker. Feel free to adjust the hot sauce amount up or down. Different hot sauces impart entirely different flavors.


Wing sauce!
Equal parts butter (or spread, I use Promise), and Frank's Red Hot, splash of Tobasco, season with crushed red pepper, chili powder and a little garlic if you like. Make it spicier: add some dried cayenne pepper. Let it slowly simmer on low heat (don't boil it!) for 10 minutes and then add it to the wings or make it a dipping sauce. This sauce is spicy but with real full tangy flavor. Exact amount of spices depends on how much you want to make..add a bit, taste it, add more if needed.

Layered Nachos!
Get an oven safe plate, cover bottom with 1 layer of your favourite tortilla chips, drizzle with hot taco sauce or salsa, cover with shredded cheddar jack cheese. Add another layer of chips, repeat. When you have your desired number of layers, top off with some diced jalapenos, red/green peppers and a bit more salsa. Bake at 375 until good and golden melty. The secret here is the salsa/taco sauce being baked underneath the cheese, instead of just on top.


Guacamole. I highly recommend quadrupling this recipe.

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion

3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Mash together avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

This stuff won't go brown - lime juice prevents it. Although it hurt me deeply to do this, I made a batch and didn't eat it just to see how long it would last. Results: about 1 week.


Three Meat Meatballs

1 lb. lean ground beef
8 oz. pepperoni
8 oz. Italian dry salami

Chop the pepperoni and salami into little pieces and mix into the ground beef. Form into meatball size lumps and fry in a pan until juices run clear. Great by themselves or dipped in marinara, yummy hot or cold.


Garlic Hummus

1 15oz Can Chickpeas (do not drain)
2 Minced Garlic Cloves (I use the pre-minced stuff from a jar)
1/2 Cup Olive Oil
3 Tbsp Tahini
2-3 Tbsp Plain Yogurt (helps smooth out the hummus)
1-2 Tbsp Lemon Juice
1/2 Tsp Salt

Boil chickpeas for 10 mins. Drain chickpeas but reserve 1/2 Cup of chickpea liquid. Peel as many skins as you can (the less you keep, the smoother the hummus will be, but they're super annoying to peel) Put everything in food processor except the 1/2 Cup reserved liquid. Blend until it's as smooth as you want it to be. Add reserve liquid as necessary to help with consistency (I never have to add any actually, but YMMV). For best flavor, refrigerate overnight and serve cold with pita chips.

I've gotten one entire side of my family totally hooked on this stuff by calling it "homemade garlic dip" - all of them would swear they don't like hummus but this always disappears.


Sweet & Spicy Bacon Wrapped Brats

Depending on the size of your crowd, you will probably want to increase the size of this recipe.

4 Bratwursts
3 12oz Cans of Beer (more flavor = better)
5 Tbsp Brown Sugar
1 Tsp Cayenne Pepper
6 Slices of Bacon, cut in half
12 Toothpicks
Best prepared in something like this: but I'm sure they can be done without the rack.

Poke brats with fork & place in saucepan with beer. Bring to boil over high heat. Reduce to medium heat and simmer for 15 mins. Drain brats & let cool to room temp. Preheat oven to 425 degrees. Line pan with foil (easy to clean up!) and insert wire rack. Cut each brat into 3 pieces, then wrap with bacon & secure with toothpick. Toss brown sugar and cayenne pepper in a large bowl. Toss brats in brown sugar & cayenne mix to coat, then place on rack in pan. Bake 25-35 mins, until bacon is brown and crisp. Enjoy!


@ohcheri: Great meaty goodness! My kids will be living in my pocket the whole time I was making these. I can understand why you'd use lean beef. I have ground buffalo that is extra lean and I wonder if it would work as well. I'll bet if you make these on the small side, they'd be great on home made pizza!

@oo7slice: I use minced seeded jalapeño instead of cayenne, and red onion. This makes a great dip if you add a cup to a cup and a half of sour cream and a bit more salt.

@smatatertot13: My son will love this! He's a Brat boy.

Hummus is one of those scary looking things...until you eat it. It's addictive! Give me a bucket of good garlicky hummus and a bag of pita chips and I can amuse myself for hours!

@meh3884: We like to add refried beans too and top with sour cream squiggles after it's all done.. It works best if the beans are layered between cheeses.


@lavikinga: My dog is a great fan of these meatballs, too :-) If you serve these with cheese and crackers it kinda tastes like mini pizzas.


Buffalo Chicken Dip

3-4 boneless chicken breasts
2x 8oz cream cheese
1 cup Frank's Red Hot Sauce
1 cup good Blue Cheese dressing
2 cups shredded cheddar

Boil the chicken for 25-30 minutes
Shred the boiled chicken into a large skillet
Over low heat, melt the cream cheese into the chicken,
Add the Frank's Red Hot sauce and the blue cheese dressing, mixing well
Stir in about 1 and 1/2 cups of shredded cheddar

put the dip into a large casserole dish and top with the remaining cheddar
Bake uncovered at 350 for about 45 minutes or until the dip is bubbling

Serve with tortilla Scoops or celery sticks.


@durkzilla: OH EM GEEE! I had this dip at an Army-Navy Game in December. It was FABULOUS!! Eyes rolling to the back of your head fabulous. Seriously, this is one of the best party foods I have ever eaten!


Your guests may never leave if you make this!

Bob Allisons All Night Party Punch

Mix together:

46 ounces EACH of Pineapple juice/Orange juice/Grapefruit Juice

1 Pint Strong Tea

26 ounces each Canada Dry Ginger Ale & Club Soda






Sufficient to serve 20 people all evening

Just don't ask me to be the designated driver to take all these drunks home...

I found this in an old home made 'cookbook' circa 1960's


fresh cracked and cleaned crab with that red cocktail sauce served up on ritz crackers...maybe add a little cream cheese on the cracker before piling on the crab meat. yummmmmmm.........


@meh3884: Yeah, it does! All you need is a clean new garbage can to mix it up in. Not that I have much experience with collegiate punch making. (Also known as "Hunch Punch")


@meow57: Easier way-- two bricks of cream cheese on a platter, end to end. Top very generously with lump crab meat, packing lightly into cheese. Cover all with Heinz Chili Sauce that has been mixed with a generous tablespoon of horseradish and a few drops of fresh lemon juice. The sweetness of the Chili Sauce brings out the sweetness of the crab. My mom always served this at parties alongside a bowl of Triscuits. They held up better.


@lavikinga: sounds very similar to a super easy recipe we do, minus the seafood and plus the really, really easy.

One 8oz (i think) "box" of philly cream cheese, spread evenly on a plate. One can of Chili (with or without beans, depending on your taste) spread on the plate, over the cream cheese. 1-2 Cups of shredded cheddar cheese (again depending on taste) sprinkled over top of the plate. Microwave until everything is melted. Serve with chips/crackers/what-have-you. Seriously easy and seriously delish!


@meh3884: i said the same thing, although i remember the "recipe" for Jungle Juice involving something like "pour in whatever people bring to the party" lol