Pizza Dip and Fumi Salad

As promised, this past weekend was the kind that leaves you wishing for a life of playing hooky just to prolong the fun. Sarah and Ben made a feast of a dinner for us on Friday, complete with 3 different types of sliders. I'm still drooling to think about the ones stuffed with blue cheese. I think Campbell's said it best ..."Mmm mmm good!"

Saturday's basketball game ended in a W for my beloved Tar Heels, though it nearly caused me to have a premature heart attack along the way. I'm just throwing it out there that if a team is going to be ranked fifth in the nation, they could perhaps lead a game for more than a cumulative five minutes. Please, fellas?

Rounding out the weekend was family brunch and a Superbowl party. Let me tell you, I think I am STILL full from yesterday's delicacies. But do I regret any of those bites? Not a chance.

BF and I made two contributions to the Superbowl party - pizza dip and his mom's famous Fumi Salad (Hi, Mrs. G!). Both were a hit. As the one item on the (gorgeous) spread that included greens, the Fumi Salad was devoured. And despite (or because??) it not quite mustering the "health food" vote, the Pizza Dip was also a hit! Best of all, it is SO easy to put together. It will definitely be a repeat item.

Pizza Dip
Adapted from A Bitchin' Kitchen

Ingredients:
12 ounces cream cheese, softened
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
Generous pinch of crushed red pepper flakes
2 cups shredded mozzarella cheese, divided
1 cup pizza sauce
Pepperoni slices (use as many or as few as you would like)
3 scallions, green parts thinly sliced

Preheat oven to 350 degrees. Using a mixer, combine cream cheese with spices. Evenly spread mixture in the bottom of a pie plate, and top with half of the mozzarella. Top mozzarella with the pizza sauce, and then layer on the remaining mozzarella.

Top with pepperoni slices and scallions, and bake for 15-20 minutes. Let cool for 5 minutes, and serve with baguette slices.

Fumi Salad

Salad:
1 head cabbage, shredded
8 green onions, sliced
1/2 c. toasted sesame seeds
1/2 c. toasted almonds, slivered or chopped
1 to 2 pkgs. Ramen noodles, uncooked

Dressing:
1 c. vegetable oil
2 to 3 tbsp. rice vinegar
4 tbsp. sugar
1 tsp. salt or less
1 - 2 Tablespoons soy sauce

Directions:
In large bowl, combine cabbage, onions, sesame seeds and almonds. (Set noodles aside.)

In blender or shaker, combine oil, vinegar, sugar, salt, pepper and soy sauce.

TO SERVE: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.