November Service Activity Recipes

Crab Cocktail Dip
Barbara Salt

Cover 8 ounces of cream cheese with following mixture

8oz crab
1cup catsup
2 TB horseradish
1 TB honey

Pumpkin Cheesecake Bars
Amy Millett

Crust Mixture:
1 Cup Flour
1/3 cup brown sugar
5 Tbsp. butter
½ Cup chopped pecans

Preheat oven to 350 degrees. Combine flour and brown sugar. Cut in butter and then stir in pecans. Set aside ¾ Cup of crust mixture. Press crust into a 8 inch pan or 9x 13 pan if doubling recipe. Bake for 15 minutes at 350 degrees.

1 – 8 oz. pkg. of cream cheese
¾ Cup sugar
½ Cup canned pumpkin
2 eggs slightly beaten
1 ½ tsp. cinnamon
1 tsp allspice
1 tsp. vanilla

Combine all the above ingredients and blend until smooth. Pour mixture over baked crust and then sprinkle the remaining crust mixture on top. Bake at 350 degrees for 35-40 minutes.

Cookie Dough Truffles
Kathleen Keller

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups flour
1 can sweetened condensed milk
1 tsp. vanilla
1/2 cup minature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Chill dough for 30 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.