Mel's famous pie with in a cake & his chocolate cake secret recipie.

FRIED SNICKERS  BARS

6 SNICKERS BARS

PACKAGE OF EGG ROLL WRAPPERS

ICE- CREAM

RED RASPBERRIES

1 CUP PORT WINE

OIL TO DEEP FRY.

PLACE THE SNICKER BAR IN THE EGG ROLL WRAPPER AND MOISTEN THE EDGES WITH WATER SO YOU GET A TIGHT SEAL. FOLLOW THE PACKAGE DIRECTIONS FOR FOLDING INTO AN EGG ROLL. HEAT THE OIL TO 360 DEGREES AND PLACE THE SNICKERS WRAPPED IN EGG ROLLS IN HOT OIL UNTIL THEY TURN GOLDEN BROWN. ( IF THE OIL IS NOT HOT ENOUGH THE EGGROLL WRAPERS GET SOGGY, TOO HOT AND THEY BURN) DRY ON PAPER TOWELS. TAKE A CUP OF PORT WINE AND A 1/2 PINT OF RED RASPBERIES AND SIMMER FOR ABOUT 15 MINUTES OR UNTIL THE SAUCE THICKENS. PLACE THE SNICKERS BAR ON A PLATE, TOP WITH ICECREAM AND SERVE WITH THE RASPBERRY WINE SAUCE. 

ONE BITE OF THIS DECADENT DESSERT AND YOU AND YOUR FRIENDS WILL BE ADDICTED.

Cheese & Crab Dip

8 oz of cream cheese

1/2 cup of blue cheese crumbles

1/2 cup of gruyere cheese

1/2 cup shredded extra sharp cheddar chese

1 yellow onion chopped fine

2 shallots chopped fine

2 cloves of garlic chopped fine

1 tablespoon of Worchester Sauce

1 jalapeno pepper chopped fine.

2 Tbl olive oil

2 chopped artichoke hearts.

6 oz lump crab meat.

1 oz cherry liqueur

In a skillet sauté, onions, garlic, pepper and shallots in the olive oil until the onions and shallots caramelize about 10 mins. Slowly add the cheese whisking until melted. add a little at a time beginning with the blue cheese and cream cheese.  When all the cheese is melted add the artichoke hearts crabmeat and stir until blended. Add the Worcestershire sauce and the cherry liquor at the end and simmer until the alcohol cooks off. You can flambé if you like. I love to serve this with crackers or corn chips. There is never any of this dip left.