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The Mountain & The Viper Cocktail
1 Bottle Woodchuck Crisp or another Hard Cider
1 part Firewater (100 Proof Cinnamon Schnapps)
1 part Bourbon
Splash of McGillicuddy's Apple Pie

Pour chilled hard cider into a tall glass.
Line rim of shot glass with cinnamon.
Add fire water, bourbon, and McGillicuddy's to the shot glass.
Drop shot glass in the cider and enjoy.
Onion Knight Dip
(serves ~12)
You’ll need: 2 lbs large onions (thinly sliced), 2-3 tbsp olive oil, 1 tbsp sugar, 2 cups sour cream, 1/4 cup cream cheese, 2 tsp onion powder, and potato chips.
Assemble: Heat olive oil over medium heat in a large skillet and add sliced onions. Cook for about 10-15 minutes, then sprinkle with sugar and stir to coat. Continue cooking over medium heat for another 30-40 minutes, stirring often. Your onions should turn a nice golden brown by the time they’re done. Check out this more in-depth caramelizing tutorial here. Let the onions cool, then chop them up a bit and add to a large bowl. Stir in sour cream, cream cheese, and onion powder. Give it a little taste, adjust the seasonings to your personal preference, and keep chilled in the fridge (covered) until you’re ready to eat with your guests.
Dragon Deviled Eggs
(serves 12)

You’ll need: 12 hard-boiled eggs, 3 tbsp mayo, 1 tbsp Dijon mustard, 1 tsp horseradish, paprika, and salt and pepper.
Assemble: Slice hard-boiled eggs in half and gently scoop out the yolks and add to a medium bowl. Add mayo, mustard, and horseradish, and whisk together until you’ve got a smooth filling. (If you have a mixer handy, feel free to use that little number.) Season with salt and pepper and make sure the yolk mixture is at your desired level of spiciness, then spoon back into the egg halves. Dust with paprika, and serve.
Littlefinger Foods
(serves 12)

You’ll need: 1 can Pillsbury crescent rolls, one 14-oz packages of cocktail weenies, baking spray, and a baking sheet.

Assemble: Spray your baking sheet and preheat the oven to 375˚F. The crescent rolls are pre-cut into triangles, but we need smaller bits of dough. Using a pizza cutter or knife, cut each pre-cut triangle into three smaller triangles. Take a mini hot dog, wrap it in dough, and set on the baking dish. Bake for 12 to 15 minutes, or until the Littlefinger foods are golden brown.

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