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.

Gumdrop Cookies

I think the original name for these cookies is "Jewel Top Jumbles".  I'm not sure where it came from originally, but this is one of those cookies that we make every year at Christmas time.

• 1 c butter, softened
• 1/2 c sugar
• 1/2 c brown sugar, firmly packed
• 1 tsp vanilla
• 2 eggs
• 2 3/4 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 c miniature gumdrops, halved

Preheat oven to 375 degrees.  Lightly grease a cookie sheet.  In a large bowl, combine butter, sugars, vanilla and eggs; blend thorougly.  Sift together flour, baking soda and salt and stir into butter & sugar mixture.  Mix in gumdrops.  Drop by rounded teaspoonfuls about 2" apart on prepared cookie sheet.  Bake at 375 degrees for 10 to 12 minutes or until light golden brown.

Banana Cream Pie

I don't know if this is technically considered a pie since it's made in a springform pan, but it's yummy whatever you choose to call it.

• 24 graham cracker squares (2 1/2" each)
• 1/2 c butter, melted
• 1/4 c sugar
• 1 (12 oz) container Cool Whip, thawed
• 1 (3.4 oz) pkg instant vanilla pudding
• 1 c sour cream
• 3 medium ripe bananas
• 1/3 c chopped pecans

Finely chop graham crackers - you should have about 2 cups of crumbs.  Mix graham cracker crumbs with butter and sugar in a medium bowl.  Press evenly over the bottom and about 2/3 of the way up the sides of a springform pan.  In another medium bowl, combine Cool Whip, pudding mix and sour cream.  Stir vigorously with a whisk and spread half of the filling into the crust in the springform pan.  Thinly slice bananas and layer evenly over filling in the pan.  Spread remaining half of the filling over the bananas.  Finely chop pecans and sprinkle over the top of the filling.  Refrigerate until set, at least 30 minutes, before serving.  To serve, remove ring from side of springform pan and cut into 12 slices.  Makes 12 servings.

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.

Tropical Glazed Grilled Turkey

I'm really looking forward to this summer and grilling season, so here's a great grilled turkey recipe.

• 1 lb skinless turkey breasts
• 1 (15 oz) can sliced pineapple
• 1/4 c honey
• 1 Tbsp butter, melted
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt

Drain pineapple, reserving juice.  Combine honey, 2 Tbsp pineapple juice, butter, and spices.  Pour remaining pineapple juice over turkey breasts and let stand for 15 minutes while the grill is heating.  Remove turkey from pineapple juice and grill over hot coals for 4 minutes on one side, brushing with honey glaze.  Add pineapple slices to the grill, turning to brown on both sides and brushing with the glaze.  Turn turkey breasts, brush with more glaze, and top with pineapple.  Cook for another 3-5 minutes or until turkey is no longer pink in the center.  Note: When the weather doesn't cooperate to grill outside, this can be made inside on a griddle or an electric grill such as a George Foreman grill.

Tortellini Soup

This is a really yummy and colorful soup.  It's one of the only ways I can get my husband to eat green beans, cauliflower and broccoli. :)  This makes 8 (1 1/4 cup) servings.

• 2 tsp oil
• 1 Tbsp dried basil leaves
• 2 garlic cloves, minced
• 4 c chicken broth
• 1 1/2 c chicken or cheese tortellini (I usually use cheese tortellini)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 (15 oz) can diced tomatoes
• 1 c green beans, cut
• 1 c California Blend vegetables (cauliflower, broccoli, carrots)

Heat oil in large saucepan (I usually use a Dutch Oven) over medium-high heat.  Add basil and garlic and cook for 1 minute, stirring constantly.  Add chicken broth, tortellini, salt & pepper; bring to a boil.  Reduce heat to medium.  Cover and simmer 10 minutes.  Add tomatoes, green beans and California Blend and bring to a boil.  Reduce heat to medium-low.  Cover and simmer 10 minutes.

Coke Chicken

I got this recipe from my friend Shelley Moore when I was in college.  She used to make this on dates when she wanted to impress a guy with her cooking skills.

• Boneless, skinless chicken breast or chicken tenders
• 1 c ketchup or 1/2 c ketchup and 1/2 c BBQ sauce (I usually use the ketchup/BBQ sauce combo for more flavor)
• 1 (12 oz) can Coke or Pepsi
• 1 tsp brown sugar

Mix sauce ingredients and spread over chicken in a skillet.  Simmer for 30 minutes uncovered, then 30 minutes covered.  STIR OFTEN TO PREVENT BURNING THE SAUCE!

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.

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.