First up, Spicy Crab Dip in Wonton Shells:
Spray the muffin tin and push the wonton wrapper into the cups. Bake at 400* for 3-4 minutes (watch them, they start to get brown quickly). Remove them from the oven, let sit for a minute, then just pop them out of the muffin tin. Voila - fancy wonton shells.
For the crab dip, mix together:
1 8 oz. pkg cream cheese
1/4 c. lemon juice
2 tins of crabmeat, drained
1 cup mayo
3 green onions (white & green parts), finely chopped
1 tsp salt
1/2-1 tsp cayenne pepper (it has quite a kick with 1 tsp, so use a little less if you're not into spicy)
Put the mixture into a large ziploc bag and cut one corner. Squeeze the dip into the shells. Garnish with chopped green onion. Makes 48.
Next up, Chocolate Covered Toffee:
I used this recipe from Zoe Bakes, except I didn't have instant coffee granules, so I just brewed some really strong coffee and used that for the water. Don't be afraid of the candy thermometer - I bought one specifically to make this recipe ($3.99) and now I'm anxious to try other candy recipes. Seriously, nothing to fear.
Anyway, this recipe is delicious. It's a little time consuming with the stirring of the toffee and the dipping of each piece, but it's not at all difficult.
And finally, Chocolate-Dipped Pretzel Sticks:
There was some chocolate left over after making the above recipe, so I made these super-simple dipped pretzels. Just dip them in melted chocolate, then roll them in your sprinkle of choice. The one at the back of the picture has crushed peppermint candies. They're quite good with the bitterness of the chocolate, the salt of the pretzel and the sweetness of the sprinkles. And heck, they'll look great on a goody tray!