Blood N Guts Dip Recipes

Steps:

• In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.

Steps:

• Preheat the oven to 450 degrees F.
• Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size.
• Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
• Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
• Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.

Steps:

• In a small bowl, combine chicken, mayonnaise, celery and lemon balm; set aside. Remove stamens and pistils from daylilies. Wash flowers in cool water; pat dry with paper towels. Serve immediately.

Steps:

• In a bowl, beat cream cheese until smooth. Spread onto a 10-in. serving plate. Combine crab, seafood sauce, horseradish and lemon juice; mix well. Spread over cream cheese. Serve with crackers.