Crab Rangoon Dip

Crab Rangoon Dip 

Ingredients:

2 cups crab meat
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice

Directions:

1. First, soften the cream cheese in the microwave for about a minute.

2. Chop your green onions. Add them and your two cups of crab meat .

3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.

4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wantons or pork rinds.

FRESH PUMPKIN SOUP

FRESH PUMPKIN SOUP

Ingredients:

8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1/2 teaspoon salt
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt

Directions:

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.

Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.

Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).