Hot Crab Dip

I'll admit it - I am a shopper.  OK, I am a big shopper but, in my defense, I rarely ever pay full price for anything.  I have been known though, to stock up on things when they are on sale, hence the good sized storage room with shelving units we have downstairs.

I have about 6 cans of crab downstairs on the shelf and I knew I had a recipe for a hot dip somewhere that would use up 2 of them.  It is just as added bonus that it also uses up 2 of the 5 blocks of cream cheese I have in the refrigerator.  In my defense, I didn't buy the cream cheese just because it was on sale.  I had planned to make a cheesecake at Christmas but the sides of my springform pan are MIA.

This one is a snap to put together but it does taste best warm.  I mix this up beforehand and store in the refrigerator.  When the first guests arrive, I spread it in the pie plate and then bake.  I once tried keeping it warm in a crockpot but it dried out pretty quickly.  I serve with whatever crackers I have on hand - usually Wheat Thins.

Hot Crab Dip
Philadelphia Cream Cheese Cookbook

2 pkg. (8 oz. each) cream cheese, softened

2 cans  (6 oz. each) crabmeat, drained, flaked

1/2 cup shredded Parmesan Cheese

1/4 cup sliced green onions  

1 tablespoon  horseradish

1 teaspoon hot pepper sauce

Preheat oven to 350°F. Mix all ingredients with electric mixer on medium speed until well blended. 

Spoon into 9-inch pie plate or quiche dish.  Bake 25 to 30 min. or until lightly browned. Serve with assorted crackers.

Antipasto Squares

Superbowl Sunday is rapidly approaching.  While I couldn't care any less about the game this year, we are having a few friends over to watch the commericals game, which means I get to search through my recipe files and come up with some appetizers and some main dish to eat.

The appetizer part is pretty easy.  I have a few different ones that always go over well and it's always hard to decide what to make.  If anything, I am one that always makes too much, but I figure it just means I don't have to cook for the rest of the week.

This one is thinly sliced meats, cheese and thinly sliced roasted red peppers, baked in a crescent roll crust.  It is easy to mix and match the ingredients to suit your taste.  Sometimes I use all provolone cheese or substitute prosciutto for the ham.  I've also added a touch of garlic powder and a little Italian seasoning to the egg mixture, but honestly most times I don't change a thing.

Antipasto Squares
www.allrecipes.com

2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced deli ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni
1 (12 ounce) jar roasted red peppers, well drained, cut into thin strips (I lay them on paper towels before I start)
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Prebake the crust for approximately 5 minutes (this has helped issues I had with the bottom layer getting a little soggy).  Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.