Hot Crab Rangoon Dip with Won Ton Chips

 

Ingredients

• 2 (8-ounce) packages cream cheese, cut into cubes
• 2 (6-ounce) cans lump crabmeat, drained and shredded
• 1 (10-ounce) can condensed shrimp bisque
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• 2 teaspoons soy sauce
• 1 scallion, finely chopped

For the Won Ton Chips:

• Peanut oil
• 1 package won ton wrappers
• Salt, to taste

Directions

Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the Won Ton Chips

Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Serve Warm with Won Ton Chips.

Virginia Hawley's Crab Dip

• 2- 8oz Packages of Cream Cheese
• 1 Cup Imitation Crab, chopped                              
  
• 2 Tbsp Finely Copped Onion
• 1 Tbsp Horseradish
• 3/4 Tsp Worcestershire Sauce
• 1/2 Cup Slivered Almonds
• Old Bay Seasoning
  

Preheat Oven at 375 degrees F.

Mix softened cream cheese, horseradish, onion, and Worcestershire sauce in mixing bowl. Spread into 9 inch pie pan. Sprinkle almonds and Old Bay seasoning over the top and bake for 20 minutes.
Serve Warm with toasted bread or crackers.

Whipped Sweet Potatoes and Bananas with Honey

• 5 Medium Sweet Potatoes, scrubbed
• 4 Bananas, unpeeled
• 1 Cup (2 sticks) Unsalted Butter, at room temperature       
  
• 1/4 Cup Honey                                    
  
• Kosher Salt
• 1/2 Cup All-Purpose Flour                              
  
• 3/4 Cup Dark Brown Sugar
• 1 1/2 Cups Pecans, chopped

Preheat Oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a raosting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and the potatoes are very soft. Remove the pan from the oven, don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into a oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden.
Serve hot.

Eve's Peanut Butter Fudge

Ingredients                                                                                   

• 4 Cups Sugar
• 1/2 Cup Light Corn Syrup
• 2 Sticks Unsalted Butter
• 1 Cup Evaporated Milk
• 1 Tablespoon Pure Vanilla Extract
• 9 oz (1cup) Smooth Peanut Butter
• 2 Heaping Tablespoons marshmallow Cream

Directions

Lightly grease a 9x13 inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.
Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.

To serve, cut into pieces about 1 1/2 inches square and serve.

Hot Crab Dip Awesome Recipe!!!! Serves 14-16

* 1lb Cream Cheese softened
* 1/2 Cup Sour Cream
* 1 Tbsp Worcestershire Sauce
* 1 Tbsp Old Bay Seasoning or to taste
* 1lb Crabmeat (Fresh or canned)
* 2 Cups Shredded Cheddar or Monterey Jack Cheese
* Toasted Bread Rounds or Crackers for serving

1. Preheat oven to 450 F. In a large bowl, combine the cream cheese, sour cream, worcestershire sauce and old bay seasoning. Blend well with an electric mixer or wooden spoon. Mix in the crabmeat.
2. Transfer mixture to a 12-inch square or oval casserole dish, spreading evenly; sprinkle with shredded cheese. Bake 20 minutes or until cheese is bubbly. Servev immediately with toasted bread rounds or crackers.( This dip can be prepared a day or two in advance and refrigerated, but do not top with cheese and do not bake. When ready to serve, microwave for 5 minutes, and stir, then top with cheese and bake for 15 minutes.
Each serving: About 212 calories, 12g protein, 1g carbs, 17g fat(11g saturated) 0g fiber, 82mg cholesterol, 356mg sodium
Great low carb snack (without the crakers of course!)

Dobbin House Tavern Date Nut Bread

Preheat oven to 375 degrees

6 Cups        Boiling water
2lbs.           Chopped dates (cut into 3 slices)
1 1/4 oz      Baking soda
3 oz           Butter
5 1/4 cups   Sugar
6               Eggs
2 Tbs          Vanilla
5 Cups        Flour
1/2 lb         Chopped walnuts

1. Combine water, dates, and baking soda. Allow to stand 1 hour.
2. Using mixer, cream butter until soft.
3. Add sugar and blend for 10 minutes.
4. Add eggs and vanilla and blend for 10 minutes.
5. Mix on low while adding alternately date mixture and flour. Beat until smooth.
6. Add walnuts and mix until combined.
7. Divide into 5 greased and floured bread pans. (several mini pans)
8. Bake 45-60 minutes