Hot Chili Dip

This recipe came from my friend Jeni (Frank) Outlaw.  It's absolutely incredible!  Note for my family & friends who have experienced this dip: this is the "B____" dip.  You know what I mean. ;)

• 1 lb ground beef
• 2 lbs Velveeta, cubed
• Garlic powder or garlic salt to taste (I usually substitute a clove of garlic, minced.)
• 1 small onion, chopped
• 2 small cans tomato sauce
• 1 small can jalapeno peppers or green chiles, (depending on how hot you want the dip to be) finely chopped

Fry the ground beef and onions together and add garlic.  Put the mixture together with the remaining ingredients in a crock pot and cook on low just until the cheese is melted.  Serve with tortilla chips.

Note: This amount will fit in a smaller crock pot.  I usually make a double batch when I bring it to potlucks and make it in my 5 or 6-qt crock pot.  People love the dip so much it's pretty much all gone within not too much time even if I make a double batch.

Dad's Gameday Nacho Cheese Dip

This is the Nacho recipe that my Dad makes for a snack while watching most football and baseball games.

• 2 lb Velveeta, cubed (You can substitute the low-fat Velveeta, but don't use any other kind of cheese because it doesn't melt as smoothly.)
• 8 oz jar salsa
• 8 oz milk (Dad usually just measures by filling up the salsa jar with milk after adding the salsa to the fondue pot.)

Combine all in a fondue pot and turn on to the low or cheese setting.  Allow to melt, stirring occasionally.  Once melted, serve with tortilla chips.  Note:  If you don't have a fondue pot you can make this in a medium saucepan cooked over low heat. 

Shrimp and Crab Dip

I got this recipe from my friend Jena Willey many years ago when she made it for the 1985 Superbowl.  We still serve it for many football games and other family events.

• 1 can tiny shrimp
• 1 can crab meat
• 8 oz cream cheese, softened
• 1 c sour cream
• 1 tsp minced garlic
• 1 tsp minced onion
• 12 oz jar seafood cocktail sauce
• chives or green onion, chopped (optional)

Drain shrimp and crab meat in a colander; mix well to combine once they're well drained.  Cream together cream cheese, sour cream, garlic and onion.  Spread cream cheese mixture on the bottom of a 9" square container. (The square Tupperware container works well for this since you can cover and refrigerate it until you are ready to serve the dip.  I have also used a round serving platter.)  Spread the shrimp and crab on top of the cream cheese mixture.  Spread the seafood cocktail sauce on top.  Sprinkle with chives or green onions if desired.  Serve with crackers.

Fresh Black Bean and Corn Salsa

I bring this salsa to many potlucks and it goes over very well.  There are usually several people asking for the recipe.  I like it because it not only tastes yummy, but it's also healthy and low in fat and calories.

• 2 (16 oz) cans black beans, rinsed & drained
• 1 (24 oz) pkg frozen corn (I have also substituted canned corn in a pinch.)
• 1 (1 oz) pkg taco seasoning
• 1/2 c very finely chopped red onion
• 1 very finely chopped jalapeno (You can vary the spiciness of the salsa by how many of the jalapeno seeds you leave in.)
• 3 large tomatoes, diced
• 1 bunch cilantro, very finely chopped
• Juice of 2 fresh limes
• 2 avocados, diced (These are optional.  My husband isn't a big avocado fan so I usually leave them out.)

Mix the frozen corn and taco mix.  Then prepare and add the rest of the ingredients and mix gently.  Serve with chips.  Note: You'll want to make this at least 2-3 hours before you plan to serve it to give the corn time to thaw and the flavors time to blend.

Lefse

My Sister-in-law Melinda and Cousin Heidi making lefse in 2007

One tradition we have in my mom’s family around the holidays is making lefse.  For those that aren’t familiar with this delicious Scandinavian tradition, lefse (pronounced LEF-sa) is similar to a tortilla made with potatoes. 

My great-aunt Lois used to make this for the whole family every Thanksgiving and Christmas.  She helped me earn one of my badges in girl scouts by teaching me how to make lefse when she stayed at our house one Christmas Eve.  Unfortunately, Lois passed away before teaching anyone else, so I inherited all of her lefse supplies including her griddle.  Since then I’ve taught the rest of the family, so we’ve made a new tradition of making lefse together every year. 

This is the recipe that came with the lefse griddle.  I’ve updated and simplified the directions somewhat.  The amounts listed are for a double batch.  When we make this for the whole family we normally make 4 double batches so there is enough to enjoy during the family gathering plus enough for each family to take some home.

• 2 cups water
• 1/2 cup (1 whole stick) butter
• 2 cups milk
• 6 cups Hungry Jack potato flakes (the ones in the red box)
• 2 tsp salt
• 2 c flour

Heat water in the microwave until boiling (usually takes about 8-10 minutes on high).  Meanwhile, combine potato flakes and salt in a very large bowl.  (I use the HUGE Tupperware mixing bowl for this ~ I believe it’s called the Thatsa Bowl or something like that.)  When the water is boiling add the butter to the water and stir until butter is melted.  Add milk to water & butter.  Add to potato flakes & salt in the huge bowl.  Stir until somewhat combined.  Work in the flour with your hands.  When flour is worked in shape into balls.  Some people like to make larger dough balls that take up the whole lefse griddles.  We prefer to make dough balls slightly larger than golf balls so the lefse is a good appetizer size.  Cool dough in refrigerator. (If you have more than one layer of dough balls put a slightly damp paper towel between the layers so it doesn’t dry out.) 

When it’s cooled roll out dough slightly thicker than pie crust on a well-floured pastry board.  Use a lefse spatula to lift the dough off the pastry board and onto a lefse griddle preheated to 500 degrees.  Cook on each side a couple minutes.  Cool on a plate and dust off flour.  Put in a cake taker and freeze until ready to serve - be sure to put a damp paper towel on the stack in the cake taker after every 4 pieces.  Thaw in refrigerator for at least 24 hours before serving.

Notes:

• Don’t use any other brand of potato flakes.  They don’t turn out as well or taste quite as good in the lefse.
• Many people serve lefse with butter and white sugar, but we discovered that it tastes better with butter and brown sugar instead.  This is also great to make a wrap sandwich instead of using a tortilla.  Yes, many Scandinavians eat lefse with lutefisk, but that’s another story. lol
• Make sure to use plenty of flour when you’re rolling out the dough.  It tends to stick to the rolling pin and/or pastry board if you don’t use enough flour.
• I inherited my lefse griddle, but you can buy them at most hardware stores and at Target.  I don’t know if they have the accessories like the lefse spatulas (the long turning sticks), but I recently found a couple websites that have them.  One that looks like they have most of the accessories you’d need as well as several choices of griddles at reasonable prices is www.lefsetime.com.

Swedish Meatballs

This was my grandma’s recipe.  The directions weren’t very specific in the original recipe so I modified it a bit to clarify them.

• 1/4 c oleo or margarine (I would substitute butter here.)
• 3/4 c chopped onions
• 3 eggs
• 1 1/3 c milk
• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 1 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 Tbsp salt
• 2 c crumbled soft bread (You could use breadcrumbs in a can to save time.)
• 1/2 c melted butter
• 1 beef bouillon cube
• 1 c boiling water
• 4 tsp flour
• 2 c light cream
• 1 1/2 tsp salt
• pinch ground pepper

Melt margarine and add onion.  Saute until onion is tender.  Beat eggs and milk together in large bowl.  Add onions to eggs & milk.  Mix in ground beef, ground pork, allspice, nutmeg, 1 Tbsp salt, and crumbled soft bread.  Make small meatballs and place in shallow pans, such as cookie sheets.  Pour melted butter over the meatballs and bake at 350 degrees for 30 minutes.  Turn and bake at 400 degrees for 20 minutes.  Remove meat from pans.  While meatballs are baking, dissolve bouillon cube in 1 c boiling water in medium saucepan.  Whisk in flour, light cream, salt and pepper and stir until lumps are gone and gravy is heated through.  Stir together gravy and cooked meatballs and serve.

Note:  To keep hot while serving I would suggest placing the meatballs in a crock pot on low heat.

Puppy Chow

This is one of the tastiest, most addictive snacks I’ve tasted.  It’s great for pot lucks.  This recipe says to use Crispix cereal, but you could substitute a variety of Chex cereals also.

• 9 cups Crispix cereal
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter (You can substitute margarine, just don’t use the reduced-fat kind.  It can cause the chocolate mixture to be clumpy and won’t coat the cereal evenly.)
• 1 tsp vanilla
• 1 1/2 cups powdered sugar

Pour cereal into a large bowl and set aside.  In a 1-qt microwave-safe bowl, combine chocolate chips, peanut butter, and butter.  Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.  Stir in vanilla.  Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.  Pour cereal mixture into a large resealable plastic bag with powdered sugar.  Seal securely and shake until all pieces are well coated.  Spread on waxed paper to cool.  Makes 9 cups.

Connie's Apple Dip

Our friend Connie used to bring this dip with apples to my aunt & uncle’s annual pool party.  She finally had to start making double and triple batches because it’s so good many years it was gone before it ever made it out of the kitchen. :)  It tastes like there’s caramel & peanut butter in it, but there’s none of either in the dip.  I brought it to a family gathering recently and so many people asked for the recipe I decided it was time to post it here.  Enjoy!

Here’s the recipe for a single batch.  Depending on the size of your group you may want to double or triple the recipe.

• 8 oz cream cheese, softened
• 1 Tbsp vanilla
• 1/3 c brown sugar, packed
• Peanuts
• Apples

Cream together cream cheese, vanilla & brown sugar until combined.  Chop peanuts and sprinkle on top.  I didn’t list an amount for the peanuts because it’s up to your individual taste how much of the peanuts you want to use.  I just sprinkle enough on so it covers the top of the dip.  Cut up apples and serve with the dip.  Again, it’s up to you whether you use the Red Delicious apples or Granny Smith ones.  I’ve used both and they both taste great with this dip.

Diane's Cheese Ball

My mom has been making this cheese ball for most of our family gatherings since I was little.  My cousin commented a while ago that family gatherings just aren't the same without THE cheeseball.  I thought it would be a good idea to start the recipes with a good appetizer.  I hope you enjoy this much as my family has over the years!  :o) Kari

This recipe makes one large cheese ball, or you can split into two smaller balls.

• 2 (8 oz) pkgs cream cheese, softened
• 8 oz grated or shredded cheddar cheese (I usually use sharp cheddar)
• 2 Tbsp worchestershire sauce
• 1 tsp lemon juice (can substitute lime juice)
• 1 Tbsp grated onion

Mix all ingredients together and shape into a ball.  Roll in chopped nuts or sunflower nuts (optional) and serve with crackers.