Yum Yum Bars

This recipe came from my aunt Barb Mastley.  The name says it all... they're definitely yummy!

• 1 German Chocolate cake mix (just the mix, not prepared according to the package)
• 3/4 c butter
• 1/3 c evaporated milk (not sweetened condensed milk)
• 1 c chocolate chips
• bag of caramels, unwrapped
• 1/3 c evaporated milk (not sweetened condensed milk)

Mix together cake mix, butter and 1/3 c evaporated milk.  Spread 1/2 on the bottom of a 9x13" cake pan.  Bake for 6 minutes at 350 degrees.  Meanwhile, melt together the caramels and 1/3 c evaporated milk.  Sprinkle the chocolate chips over the bars in the cake pan.  Spread caramel mixture over that.  Spread remaining cake mixture over that.  Bake 18-20 minutes at 350 degrees.  Let cool.  Cut & serve.  For variety sprinkle chopped peanuts over bars.

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.

Pina Colada Cake

My mom used to make this cake a lot in the summer for potlucks.  I'm not a big coconut fan, but I LOVE this cake!

• Yellow pudding cake mix
• 1 can cream of coconut base
• 1 can sweetened condensed milk
• 1 can crushed pineapple, drained
• 8 oz Cool Whip

Prepare and bake cake mix as directed on the box in a 9x13" pan.  Cool and poke holes in the top.  Combine cream of coconut and sweetened condensed milk and drizzle over the cake.  Combine crushed pineapple and Cool Whip and spread over the cake as frosting.  Refrigerate overnight before serving.

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.

Pistachio Pudding Salad

This has been one of my favorite fruit salads since I was little. 

• 1 (3 oz) pkg pistachio pudding mix (Don't prepare the pudding - just the mix.)
• 1 (8 oz) container Cool Whip
• 1 (20 oz) can crushed pineapple, drained
• 1 c mini marshmallows
• 1/2 c chopped nuts (optional)
• 1/2 c chopped maraschino cherries
• a few cherries cut in half to garnish the top of the salad (optional)

Mix all ingredients in a medium bowl.  Chill at least 2 hours before serving to let the flavors blend.

Serving suggestion: Arrange cherry halves in the bottom of a jello mold, then place the salad mixture on top.  Chill, unmold to serve.

Tequilaberry Salad

This is very similar to the signature salad at the old Tequilaberry's restaurant.  It's so yummy I actually had it served at my wedding reception dinner!  I've brought it to several potlucks and there is rarely any left to bring home.

• 1 head lettuce, chopped (Romaine is best, but iceberg lettuce will work nicely also.)
• 1/2 c cooked bacon, crumbled
• 1/2 c raw cauliflower, cut up into small pieces
• 1/2 c Parmesan cheese

Dressing:

• 1 1/2 c Real mayonnaise
• 1/2 c sugar
• 1/2 c milk

In medium salad bowl toss together lettuce, bacon, cauliflower and Parmesan cheese.  Beat dressing ingredients together and drizzle over tossed lettuce, etc in bowl.  Toss well and serve.

Apple Snicker Salad

This is another great salad to make for potlucks.  It has a good combination of sweet, tart and a little salty taste from the peanuts.

• 1 (8 oz) container Cool Whip
• 3 Snickers candy bars, cut into small pieces
• 2 (8 oz) cans crushed pineapple, drained
• 1/2 c peanuts, chopped
• 3 large Granny Smith apples, peeled, cored and coarsely chopped

Combine Cool Whip & pineapple in a medium to large mixing bowl.  Fold in the apples, Snickers & peanuts.  Serve immediately or refrigerate until ready to serve.  Makes about 7 cups of salad.

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.

Chocolate Coconut Bars

One of the guys I used to work with brought these in to share one day and I absolutely loved them!  The funny thing is I don’t normally like coconut but it’s delicious in these bars.

• 2 c graham cracker crumbs
• 1/2 c melted butter
• 1/4 c sugar
• 2 c flaked coconut
• 1 can (14 oz) sweetened condensed milk
• 1/2 c chopped pecans
• 1 (7 oz) plain chocolate candy bar
• 2 Tbsp creamy peanut butter

Combine graham cracker crumbs, butter and sugar.  Press into a greased 9×13″ pan.  Bake at 350 degrees for 10 minutes (slightly less if pan is glass).  Meanwhile, in a bowl, combine coconut, milk and pecans.  Spread over crust.  Bake at 350 degrees for 15 minutes.  Cool completely.

In small saucepan, melt candy bar and add peanut butter over low heat.  Stir until smooth.  Spread over bars.  Cool.  Cut into squares and enjoy!

Apple Craisin Lettuce Salad

This is a favorite at potlucks and family gatherings.

Salad:

• 2 (10 oz) pkgs hearts of romaine (already chopped)
• 1 (6 oz) pkg or 1 1/2 c original Craisins (sweetened dried cranberries) 
• 1 1/2 c salted cashews (the small can is about the right amount)
• 1 large apple, peeled, cored and finely chopped
• 1 (8 oz) pkg shredded swiss cheese (can substitute mozzarella)

Toss all salad ingredients together in a very large bowl (I use the huge Tupperware mixing bowl).  Just before serving, toss with the dressing.

Dressing:

• 1/2 c sugar
• 1/3 c lemon juice
• 1/2 tsp salt
• 1 1/2 Tbsp Dijon mustard
• 2/3 c extra virgin olive oil
• 1 Tbsp poppy seeds

Combine all ingredients for dressing.  (I use the Tupperware shaker to combine the dressing ingredients - the one that you use to mix flour or cornstarch and water when you’re making gravy.)   Do not add dressing until just before serving!  You can make the dressing ahead of time, but make sure the dressing is at room temperature before adding to salad - the olive oil tends to solidify somewhat in the refrigerator.