Easy Crab Dip

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons prepared horseradish, drained
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
• 1 medium onion, chopped
• 1 tablespoon dry bread crumbs
• 1/8 teaspoon paprika
• Assorted crackers

DIRECTIONS

1. In a mixing bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are bubbly. Serve warm with crackers.

Sweet Tart Punch

INGREDIENTS

* 2 (46 fluid ounce) cans unsweetened pineapple juice
* 2 (2 liter) bottles ginger ale
* 1 gallon lime sherbet
* 2 trays ice cubes

DIRECTIONS

1. In a large punch bowl, combine pineapple juice, ginger ale, lime sherbet, and ice cubes. Mix well and serve immediately.

Mexican Cheese Dip

INGREDIENTS

• 1 pound processed American cheese, cubed
• 1/2 pound fresh, ground spicy pork sausage
• 1 (12 ounce) package frozen chopped broccoli
• 1 (10 ounce) can diced tomatoes and green chiles

DIRECTIONS

1. Place processed cheese spread in a microwave-safe bowl. Microwave on high in 2 minute increments (stirring at each pause) until the cheese spread is melted.
2. While the processed cheese spread is melting, brown sausage in a small skillet. Drain well.
3. Place broccoli in a microwave-safe bowl, cover, and microwave on high for 5 minutes.
4. In a large mixing bowl, combine melted cheese, sausage, broccoli, and diced tomatoes. Stir well before serving.