Heath Apple Dip

This dip recipe was passed on to me from Katie - delicious and easy!  Serve with sliced apples.

 Ingredients
1 block cream cheese, softened
1/2c. sugar
3/4c. brown sugar
1 tsp vanilla
1/3 bag toffee bits


Instructions
Mix all of the above ingredients together, easiest to do using a hand mixer.  Store in the refrigerator.

Buffalo Chicken Dip

Courtesy of Joy, this recipe was also a big hit at the Superbowl party.

Forgot to take a picture after it was done.

Ingredients:

2-3 chicken breasts, cooked and shredded

1/2 cup hot sauce

1/2 ranch dressing (or blue cheese)

8 oz. cream cheese

1 cup shredded cheddar cheese

tortilla chips

Mix the chicken, hot sauce, ranch dressing, and cream cheese together. Spread it over a 9 x 13" pan. Top with the shredded cheese. Bake at 350 degrees for approximately 30 minutes. Serve with tortilla chips or Fritos scoops.

**An easy alternative to cooking the chicken yourself is to shred a rotisserie chicken from the grocery store. Canned chicken can also be used.

Pizza Dip

Maybe my favorite dip ever...definite hit at the Superbowl party.

Image before baking. I pre-made it and then took it to the party. Transported fine.

Just to give you an idea of the layers.

Ingredients:

12 oz. cream cheese

pepperoni

pizza sauce

2 cups mozzarella cheese

tortilla chips

Let the cream cheese soften before you start. Spread it across the bottom of a 9 x 13" pan. I've seen people use anywhere from 8-16 oz. of cream cheese. Next spread a layer of pizza sauce over the cream cheese, as much as you prefer- mine is a pretty thin layer. Cover with the cheese and then top it off with a layer of pepperonis. Bake at 350 degrees until bubbly (approx. 20-30 min). Serve with tortilla chips.

**You can also add extra toppings like peppers or just do plain cheese for health nuts.

Goat Cheese and Roasted Red Pepper Quesadillas

Source: Real Simple Magazine - with modifications
Prepared by: Andrea
Serves: 2

You will need:
4 oz goat cheese
4 soft taco sized mission tortillas
arugula leaves
olive oil
Sliced roasted red peppers (about 2-3 whole ones) I prefer DeLallo because they come Pittsburgh!

Drizzle some olive oil in sauce pan.  Place a tortilla shell on top and crumble about 2 oz of goat cheese over the tortilla.  Top with arugula leaves then top with sliced red peppers, salt and pepper.  Cover with another tortilla and drizzle some more olive oil.  Cook about 3 min per side until brown.

This recipe is designed to be an appetizer - slice the final product into 8 slices and serve.  We enjoyed it as a main course tonight though.  I also decided to add a new label to our blog: "Quick". For recipes that can be prepared in almost no time at all.  This meal definitely falls into that category.

crab cakes

It's a Cutruzzula family tradition to celebrate Christmas eve with the feast of the 7 fishes.  Historic family law stipulates that the term "fish", as applied on this holiest of nights, encompasses not only aquatic vertebrate, but also, crustaceans, cephalopods, and bivalves.  Fried shrimp make an annual appearance as does tuna-fish-macaroni (capellini with tuna and tomato sauce).  This past Christmas David prepared his crab cakes.  My mom was asking for the recipe today, so I thought I might as well post it in case anyone else is looking for a good crab cake recipe.  (The only photo I took was before they were fried!)  I am sure since these were made in Pittsburgh that the jalapeno was left out, but usually he includes it!

Prepared by: David 

Serves: 6 (we made them a bit smaller and got 10)

Source: the New York Times Magazine Jason Epstein - with minor changes

You will need:

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing

1 cup finely chopped scallions (including some green stem)

1/2 cup finely chopped jalapeño pepper

3/4 cup heavy cream

2 teaspoons dry mustard

Pinch cayenne pepper

2 pounds jumbo lump crabmeat, drained well, patted dry, picked over 

2 eggs 

2 cups bread crumbs 

1 to 2 tablespoons oilve oil 

Prep:

Melt butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes. Place the crabmeat in a large bowl. Stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Place in refrigerator to harden, about 2 hours. When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve.