Snacks

8 hard boiled eggs
1/2 teaspoon prepared mustard
1 tablespoon mayonnaise
1 teaspoon Bread & Butter Jalepeno juice
salt & pepper to taste
pinch paprika

Cut eggs in half and remove yolk. Combine with mustard, mayo, salt, pepper and jalepeno juice. Mix together til smooth. Refill each egg half with mixture, sprinkle paprika and top with jalepeno slices.

1 14 0z bag of caramels
2 Teaspoons Werewolf Rabid Rub
5 medium apples, washed and well dried

Place caramels and Werewolf in large saucepan. Cook over medium low heat, stirring constantly until caramels are completely melted. Allow to cool for 5 minutes. Insert popsicle sticks into apples and dip into caramel until fully coated, spooning if necessary. Place apples on buttered wax paper and refigerate at least 1 hour.

(Prep Time 1 Minute)

Hummus
Chile Relish

You can buy hummus premade in containers or as mixes you mix yourself. I like to get the premade plain hummus because it is easier. I use an 8 oz. container of hummus and mix 2 spoons of Chile Relish in with it.

Serve as you would normal hummus. I like to use it as a spread or dip. I even sometimes use hummus to replace mayo on sandwiches.

This recipe is Cedric’s favorite, and is kept deliberately simple, mainly because werewolves aren’t known for their long attention spans.

INGREDIENTS

1 bottle Werewolf Firehouse Steak Sauce
2 pounds large shrimp, peeled and deveined with tails attached
skewers

DIRECTIONS

1. In a mixing bowl, toss together shrimp and the Werewolf and marinate in the refrigerator for 2 hours. Reserve a small amount for basting later.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved Werewolf.
4. Howl (Howling optional)

2 cup wheat chex
3 cup rice chex
3 cup corn chex
4 tblspn butter melted
1/4 cup Werewolf Rabid Rub, or to taste
Optional: pretzels, peanuts & bagel chips

Preheat oven to 250 degrees. Place dry ingredients in large bowl, drizzling melted butter and tossing to coat evenly, dusting with rub as you go. Spread in a thin layer on a cookie sheet or shallow pan and bake for about an hour, or until desired crispiness, tossing every 15 minutes.

Recipe courtesy of Teri Kallal

8 ounces cream cheese, softened
6 ounces shredded Cheddar cheese
4-6 slices crisp bacon, crumbled (or more … no such thing as too much bacon)
½ cup Werewolf Sauce
10-12 jalapenos, halved & seeded
Onion ring batter mix

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Warm cream cheese to room temp then mix well with cheddar, bacon and Werewolf Sauce. Chill for 1 hour til firm. Slice jalapenos lengthwise and seed. Fill with chilled filling and roll in onion ring batter, coating well. Fill 10-12” skillet about 1” deep with oil and heat to med high. Place battered jalapenos in hot oil and fry for 2-3 minutes, or until batter is golden brown. Remove from oil and drain. Let cool for a few minutes before serving.

This recipe came from a customer and is one of the most popular of all the recipes we have. You can use either mild or hot relish, but of course I prefer hot.

1 8-ounce package cream cheese
1 1/2 cups Mexican style shredded cheese, divided
1/2 cup chile relish
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 8-ounce can chicken breast
Assorted crackers or chips.

Beat cream cheese, 1 cup of the shredded cheese, relish, garlic powder and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350° for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips.

Courtesy of Shirlene Hecht