Crab Rangoon Dip

We served this yummy hot dip at our Christmas party last year and it was a big hit!  I served it with crackers last year, but I bought plain pita chips this year.  It would also be delicious with bread.

The recipe comes from the December 2011 issue of Cuisine at Home.

Crab Rangoon Dip

Makes 3 cups
Total time: 25 minutes

Mince:
1/4 cup chopped scallions
2 Tbsp each chopped fresh cilantro and ginger
1 tsp sugar

Add:
2 pkg cream cheese, softened (8oz each)
2 Tbsp fresh lime juice
salt to taste

Fold:
1 can lump crab meat (6.5oz)

Directions:

Preheat oven to 400 degress.  Coat a 3-cup ovenproof dish with nonstick spray.

Mince scallions, cilantro, ginger, and sugar in a food processor.

Add cream cheese and lime juice; pulse to combine.  Season with salt and transfer to a bowl.

Fold crabmeat into cream cheese mixture.  Transfer to prepared dish.  Bake dip until hot in center and bubbly, 15 minutes.  Serve dip with fried won ton chips.

Baked Cheddar Eggs and Potatoes

We had this dish for dinner the other night and it was FANTASTIC!  Baking the eggs makes them the same as soft boiled, which is divine.


It takes longer to cook the potatoes than you think, so I'm not sure I would ever make this for breakfast.  Maybe brunch, since I'm not a morning person. :-)  The next time I made it, I used red potatoes, as the recipes says, and the timing was more accurate.  I've also added cooked bacon to it when you add the cheese and it is even better!

This recipe comes from the December/January 2013 issue of Taste of Home.  Since it was just for the two of us, I halved this recipe.  It was so filling, even for dinner, neither of us could finish all our potatoes!

Baked Cheddar Eggs and Potatoes

3 Tbsp butter
1 1/2 lbs red potatoes, chopped (I used Idaho, which might be why it took so long for them to cook!)
1/4 cup minced fresh parsley (I used dried)
2 garlic cloves, minced
3/4 tsp salt
1/8 tsp pepper
8 eggs
1/2 cup extra sharp cheddar cheese, shredded

1.  In a 10-inch ovenproof skillet, heat butter over medium-high heat.  Add potatoes.  Cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper.  With the back of a spoon, make four wells in the potato mixture.  Break two eggs into each well.

2.  Bake at 400 for 9-11 minutes (I think I baked mine for at least 15) or until egg whites are completely set and yolks begin to thicken but are not hard.  Sprinkle with cheese.  Bake 1 minute longer or until cheese in melted.