Ultimate Chili Dip

2 pounds hamburger -- broken up
1 cup onion -- chopped
2 cloves garlic -- minced
2 pounds Velveeta cheese
16 ounces chili beans -- canned, undrained
3/4 cup evaporated milk
2 packages chili seasoning mix
1/2 cup canned chopped jalapeno peppers
Corn or tortilla chips -- for dipping

Cook meat, onion and garlic in a large dutch oven over medium heat until the meat is browned. Drain thoroughly. Add cheese cut in chunks, beans, evaporated milk, chili seasoning and jalapeno peppers. Cook over medium heat, stirring often, until thoroughly blended and the cheese has melted. Serve warm in a chafing dish or crock pot with the Fritos.


NOTES : Men love this dip. It is very hearty and they seem to hang around the pot. I prefer corn chips (Fritos) as a dipping chip. If it is too thick, thin with a little more milk.

Hunker Dunkers

1 cup shortening
1 cup butter or margarine
2 cups brown sugar
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups oatmeal
2 cups rice crispies
4 cups all-purpose flour
2 teaspoons vanilla
chocolate chip -- optional
walnuts -- optional

Cream together the margarine and shortening and sugars. Add vanilla and beat in eggs. Sift dry ingredient and mix thoroughly with the butter/shortening mixture. Stir in oatmeal and rice crispies. Bake at 350° for 10-12 minutes.


NOTES : I prefer to use all shortening. If you make it with 1/2 butter and 1/2 shortening, increase the flour by 1/2 cup. They tend to spread out too much and I have found over the years that the shortening alone makes for a better cookie.

This is my families favorite cookie. It makes a huge batch and they freeze well. Try different types of chips. They are great with butterscotch.

Chewy Oatmeal Cookies

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup canola oil
2 cups brown sugar -- packed
2 cups granulated sugar
4 large eggs
4 cups quick cooking oats
2 cups chocolate chips (optional) -- or flavor of your choice

Preheat oven to 350°. Sift dry ingredients together and set aside. In a mixing bowl, cream butter, oil, sugars until smooth and creamy. Beat in eggs one at a time. Gradually add flour mixture until well blended. Mix in oats and chips. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10 - 12 minutes or until edges are golden. Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely. Makes 6 dozen


NOTES : This is a great cookie - goes together fast and makes a lot. It's a forgiving recipe and you can add just about anything to it.

Company Mashed Potatoes

2 pounds baking potatoes -- quartered, not peeled
1 1/2 cups gruyere cheese
2 tablespoons butter
1/4 cup whipping cream
salt & pepper to taste
2 tablespoons chopped chives

Boil potatoes in salted water until tender. Mash potatoes by hand using a fork or masher. Add remaining ingredients and put in a 9 X 9 pan. You may refrigerate at this time. When ready to cook, place in a pre-heated 350° oven and bake for 25 minutes - or until hot and bubbly.

Bev's Pork Tenderloin

4 cloves garlic -- minced
2 tablespoons fresh rosemary -- chopped
1 teaspoon lemon peel -- grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pork tenderloins
2 tablespoons olive oil
1/2 cup beef broth
1/2 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons butter
2 tablespoons capers

Preheat oven to 450°. Combine garlic, rosemary, lemon peel, salt and pepper. Rub and press into meat. In a large skillet, add olive oil. Brown meat for 8 - 10 minutes. Transfer tenderloins to baking dish and roast for 10 minutes or longer (Insert a meat thermometer cook to the proper temperature for pork),

When cooked properly, remove to platter to keep warm. To the frying pan, stir in the broth, vinegar, scraping the brown bits up. Stir in butter and capers.

Slice meat on platter and pour sauce over all.


NOTES : My cousin Beverly is a wonderful cook and this is delicious.

Chocolate Mint Candy Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 large eggs
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking soda
1/2 teaspoon salt
3 packages Ande Mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from hear and stir in the chocolate chips until melted. Set aside to cool 10 minutes

Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least an hour.

Preheat oven to 350°. Roll cookie dough into walnut sized balls and place 2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes , be carful not to overbake. When cookies come out of oven, press one mint wafer into each cookie and let set for 1 minute. When the mint is softened, swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.

Note: These are a great Christmas cookie. It would be pretty if you crushed up a candy cane and put a pinch on top of the mint.

Key Lime Pie

14 ounces sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest
3 large eggs -- separated
8 pre-baked pie crust -- or graham cracker crust
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat oven to 325°. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the mixture has stiff peaks. Spread the meringue over the filling; spread it to ouch the edge of the crust all around. Bake for 12-15 minutes, or until the meringue is golden brown.