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
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.
6 oz can tomato paste
8 oz can tomato sauce
8 oz bottle Werewolf Firehouse Everything Sauce
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon 17th Street Magic Dust
16 oz package little smokies
Combine all ingredients in saucepan or crock pot and heat on low until
warmed through. Add smokies and heat well.
Jalepeno Deviled Eggs
8 hard boiled eggs
1/2 teaspoon prepared mustard
1 tablespoon mayonnaise
1 teaspoon Bread & Butter Jalepeno juice
salt & pepper to taste
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.
Werewolf Caramel Apples
1 14 0z bag of caramels
4 tablespoons Werewolf Firehouse Everything Sauce
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.
Chile Relish Hummus
(Prep Time 1 Minute)
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.
1 bottle Werewolf Firehouse Steak Sauce
2 pounds large shrimp, peeled and deveined with tails attached
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
3 tsp garlic powder
2 tsp onion powder
2 tsp season salt, (or go for broke and use Tony Chachere's creole seasoning)
2 tsp worchestershire sauce
1 1/2 cup Werewolf Sauce
Optional: pretzels, peanuts & bagel chips
Preheat oven to 250 degrees. Melt butter, blending in worchestershire and spices. Add Werewolf Sauce and blend well. Place dry ingredients in large bowl, drizzling Werewolf mixture and tossing to coat evenly. Spread in a thin layer on a cookie sheet or shallow pan and bake at 250 for about 2 hours, or until desired crispiness, tossing every half hour.
Recipe courtesy of Teri Kallal