Crab and Shrimp Layered Dip

This is another of my childhood favourites, but I only made it for myself recently.  It's a really easy dip to make, and it tastes amazing.  The hubby and I ate so much of it on New Years Eve!  This picture is actually from when my mom made it at Christmas because I didn't get a chance to take a picture of mine before we started to eat it.  It's great served with crackers, celery, or Romaine lettuce leaves as you can see in the picture.  I'm not sure if my mom adds the sour cream to it, but I did just to make it easier to dip in.  

Crab and Shrimp Dip

1 pkg cream cheese, softened at room temperature

1/4 cup sour cream

1/4 cup seafood sauce (approx.)

1 can crab meat

3 tbsp minced parsley

1 can cocktail shrimp

Mix the cream cheese with the sour cream and spread into middle of a large plate.  Pour the seafood sauce over top, spreading it almost to the edges.  Spread the crab meat on top of that, making sure you can still see some of the sauce and cream cheese at the edges.  Sprinkle on the parsley in a smaller circle on top of the crap and top with the shrimp.  Serve with crackers and vegetables.

Potato Skins

After making this yummy Baked Potato Soup I had some left over potato skins that I didn't want to throw out.  After all, the potato skin is the healthiest part of the potato...which makes this recipe a healthy one even though it involves cheese, bacon, and sour cream!  (OK, I may be lying about that last part.)  Everyone loves these baked skins, and they are good without the bacon too if they need to be vegetarian.  And notice that I said 'good' and not 'super-duper amazing' like they are WITH the bacon:)  

These can be pretty much made as cheesy and bacony as you want them.  I didn't have a whole lot of bacon left so mine are pretty chintzy on the bacon side, but they were still delicious!  Just make do with what you have.

Potato Skins

Skins from baked potatoes

Cheddar Cheese

Green Onion

Cooked Bacon

Sour Cream 

After removing the pulp from the baked potatoes cut the skins into the size you would like.  Lay them on a baking sheet.  Sprinkle grated cheddar cheese over each one and then top with bacon and green onion.  Bake at 350F for about 10 minutes, until cheese is bubbly and potatoes are a bit crispy.  Serve with sour cream for dipping.

Jalapeno Cheese Wontons

Sometimes I order Chinese food simply because I am craving cheese wontons.  They are so delicious.  I love the crunchy outside and that wonderful creamy centre.  Mmmm.  But every time I have had them I've always thought it would be so easy (and cheaper!) to make them on my own.  Then I could eat as many as I wanted!!  (I just ate 8)  And I finally did it, but I wanted a bit more spice in mine, so I added jalapenos.  Because cream cheese and jalapenos just go together.  These were really easy to make, and you only need a few ingredients.  And they were definitely just as good as the restaurant ones! 

Jalapeno Cheese Wontons

1/2 cup cream cheese
1 jalapeno pepper
1 green onion
1/2 tsp garlic powder
Wonton wrappers (12-15)
Chinese red sauce for dipping, if desired
Vegetable oil for deep-frying

Heat oil in a pot or deep-fryer to 350 degrees.  Finely dice the jalapeno and mince the onion then add to the cream cheese along with the garlic powder.  Add a few jalapeno seeds for extra heat if desired.  Mix well.  Drop a teaspoonful into the centre of each wonton wrapper.  Wet the outside edge of the wonton wrappers with water and then pinch the four corners together in the middle, closing in the sides as well.  Make sure there is a good seal.  Cook a few of the wontons at a time in the oil until they turn brown and crispy.  Let dry on a paper towel.  Serve with Chinese red sauce to dip.  Enjoy!