___________________________________________________ H OT PERKY PUNCH Marykrista Meadows ___________________________________________________ 3 c. pineapple Juice 3 c. cranberry Juice 1 ½ c. water 2/3 c. brown sugar 1 ½ tsp. whole cloves 1 Cinnamon stick ⅛ tsp. Salt DIRECTIONS: Combine pineapple & cranberry juices, water, brown sugar, & salt into a percolator. Place cloves and cinnamon stick in the brew basket and perk. Serve hot. ___________________________________________________ 7 LAYER DIP Candy Hooper ___________________________________________________ 1 regular size can of refried beans 8 oz. sour cream ½ c. sliced black olives (or to taste) 2 diced tomatoes 3-4 chopped green onions ¼ c. chopped jalapeños (to taste) ½ c. shredded cheese (Mexican blend) Bag of tortilla chips, corn chip scoops (or choice of chip) DIRECTIONS: Layer each item on a medium size platter starting with refried beans, then sour cream, ending with shredded cheese. Scoop up the dip with tortilla chips or Fritos scoops or other sturdy chip/cracker of your choice. Add salt/pepper to taste. ___________________________________________________ M AYPOP Mmmmmmmm Eva Farley ___________________________________________________ 1 part citrus juice (your choice) DIRECTIONS: Chill juices, mix with maypop juice and serve .*Maypop is also known as purple passion flower, true passion flower wild apricot & wild passion vine. ___________________________________________________ M INI HOTDOGS IN PECAN SAUCE Kimberly Reece-Roth ___________________________________________________ 1 c. butter 6 T. brown sugar 6 T honey ½ c. Chopped pecans 2 pkgs crescent rolls 1 pkg mini smoked sausages 1 part sparkling apple juice (Martinelli’s) 1 T. of Maypop juice and seeds (strained) DIRECTIONS: Preheat oven to 400°. Grab your 9 x 13 Pyrex & open your crescent rolls. Cut each triangle in half. Twice wrap each sausage in the rolls. Place in Pyrex dish. Melt the butter & sugar, honey, & pecans. Pour over sausages, bake for 15 to 20 mins or until nice and bubbly! Enjoy.
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