The Recipe Corner - Crab and Shrimp Dip

8 ounces chive and onion cream cheese, softened 
1 teaspoon hot pepper sauce 
1 teaspoon Worcestershire sauce 
2 tablespoons chopped fresh dill 
2 tablespoons white wine 
1 cup cooked chopped imitation crabmeat 
1 cup cooked chopped shrimp 
1/4 cup shredded Parmesan 
1 loaf sourdough round bread or baguette, cut into 16 slices 
Olive oil 

Preheat oven to 400 degrees F.
Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.


Recipe complements of TheArtfulFlamingo.

The Recipe Corner - Santa's Little Helpers

There won't be any bailout for Santa this year, but when he needs a pick-me-up while delivering all those presents, this does the trick. Try leaving some out Christmas Eve and look forward to a nice morning!

Topping:
1/2c brown sugar
1tsp cinnamon 
2 level tbsp sour cream
1tbsp Kahlua or rum
1c coarsely chopped pecans

Dough:
1/2c butter, softened
1c brown sugar, packed
1 egg 
1tsp vanilla
2c flour
1/2tsp baking powder
1/4tsp salt

Icing:
1/4c confectioner's sugar
1 1/2tsp water

Combine topping ingredients in a small bowl and set aside. Save some Kahlua for the chef.

Preheat oven to 375f. In medium mixing bowl cream butter and sugar together. Beat in egg and vanilla until fluffy. In a small mixing bowl, combine dry ingredients. Add to butter mixture one half at a time, mixing until smooth.

Roll dough into roughly 2 dozen balls and place on cookie sheets. Make a wide shallow depression in each ball. Heap a small spoonful of topping on each cookie. Bake about 10-12 minutes until lightly browned.

Remove cookies from baking sheets to wire cooling racks. When completely cooled, mix confectioners sugar and water together and drizzle lightly over cookies.


Recipe compliments of zephi.

The Recipe Corner - Shocking Pink Bean Dip

This one is not for the faint of heart!

2 cans white or navy beans
4-6 anchovies (I use the ones packed in oil in the little jars.)
2-6 cloves garlic
1 medium roasted beet, peeled
1/4 cup yogurt
about 4 tbsp olive oil (or oil from the anchovies)

Blend 'till smooth.

Serve with carrots, celery and fresh green beans, 
or corn chips and crackers, 
or try it as a yummy sandwich spread!  

From ClockworkCrow