HOT CHILI
Robin Golivesky, ITA, Sunday Women, B-6

1			lb. ground chuck
1			medium onion, chopped
1			clove garlic, minced
1			14 oz. can of hot chili beans, un-drained
1			14 oz. can of diced tomatoes, un-drained
1			pkg. hot chili seasoning
1			Tbsp. Mexene chili powder
1			Tbsp. flour
1			tsp. salt
1			tsp. sugar (or more for taste)
1			cup water

Sauté onion, garlic and beef together until beef is browned. Drain excess fat. Add the rest of the ingredients and simmer for 30 to 45 minutes.


MY FAVORITE CHILI
Elizabeth Fortner, NPTC/Wilkinson, Mixed Doubles, A-2

3			lbs. hamburger, ground round or turkey burger
3			onions
4			cans diced tomatoes with garlic and green peppers
3			cans tomato soup
3			cans chili kidney beans
2			lbs. spaghetti (any type)
			water (add depending on desired thickness)
1/2			cup sugar (optional)

Brown meat in a large saucepan. Chop and brown onions in a separate saucepan. Boil spaghetti on high in a separate large pot. After all of the above are ready, mix the ingredients together and add diced tomatoes, tomato soup, chili kidney beans and water (depending on desired thickness) to the meat, onions and spaghetti. Stir all the ingredients together. Transfer mixture to a 4- or 5-quart casserole dish. Preheat the oven to 300 to 350 degrees and cook the mixture for 2 to 3 hours, checking every 20 to 30 minutes to ensure that the chili doesn’t burn. Once cooked, transfer the mixture to a serving dish or a crockpot set on low heat.


TENNIS CHILI
Greg Sgrosso, Chastain, A-3

2			cans kidney beans
4			cans tomato sauce
3			lbs. ground turkey
1			can tomato paste
			diced red pepper
			diced sweet onion
			thyme to taste
2			cans diced tomatoes

Cook ground turkey in a saucepan. Mix in tomato sauce, beans and tomato paste. Sauté the red pepper and sweet onion in a pan. Mix all ingredients together and add diced tomatoes. Add a pinch of thyme. Let mixture simmer for three hours.


EASY BRUNSWICK STEW
Robert Rude, St. Martin, B-7

2			cans creamed corn
2			cans whole kernel corn
2			cans whole tomatoes
1			can Rotel
2			cans white chunk chicken
			tub barbeque beef
			tub barbeque pork
1/4			cup ketchup
1/4			cup mustard
1			Tbsp. Worcester Sauce

Add ingredients together and cook all night on slow heat in a crockpot. Don’t forget the crackers and hot sauce!


BLACK BEAN FIESTA DIP
Autumn Olvey, Lansdowne, Mixed Doubles, B-9

1			16 oz. can black beans, rinsed and drained
1			cup (8 oz.) sour cream
1/2			cup (8 oz.) mayonnaise
2-4			Tbsp. Emeril's Southwestern Seasoning

Mix ingredients together. Chill mixture for at least one hour. Serve with corn chips.


BLT DIP
Lynette Crossland, Bradshaw Farms, Sunday Women, B-4

1			cup sour cream
1			cup mayonnaise
3			roma tomatoes, de-seeded and diced
1/2			head iceberg lettuce, diced
1			lb. bacon, cooked crisp, drained and crumbled

Mix all of the ingredients together, reserving enough “BLT” for garnish. Place mixture in a serving dish, garnish with leftover “BLT” ingredients and serve with bagel chips, potato chips or crackers.


BUFFALO CHICKEN DIP
Terry Hensler Smith, Coventry, Sunday Women, A-4

4			chicken breasts (or 3 large chicken breasts)
8			oz pkg. cream cheese
1			16-oz. bottle blue cheese salad dressing
1			bottle Fred’s Hot Buffalo Wing Sauce
1			small pkg. shredded cheddar cheese

Cook chicken and shred into pieces. Pour buffalo wing sauce over the chicken and marinate for a few hours in a greased, 13x9-inch pan.

Heat cream cheese and salad dressing on stovetop until melted yet lumpy. Pour mixture over the chicken and bake in a pre-heated oven at 350 degrees for 20 minutes. Sprinkle cheddar cheese on top and bake for another 10 minutes. Serve hot or cold with Fritos or Tostitos chips.


DILL DIP
Ellen Chalef, Indian Hills Country Club, Sunday Women, A-3

1			cup sour cream
1			cup mayonnaise
1			Tbsp. minced onion flakes
1			Tbsp. parsley flakes
1			tsp. dill weed
1			tsp. Beau Monde seasoning

Mix all ingredients together and chill thoroughly. Serve in a rye bread bowl, with rye bread pieces and fresh vegetables.


SAUSAGE DIP
Betsy Reid, Havenstone, Thursday Women

1			plb. sausage, cooked, not drained
2			8-oz. bricks cream cheese, softened
2			cans Rotel tomatoes, any variety

After sausage is cooled somewhat, mix in the cream cheese and the Rotel tomatoes. Serve hot with chips, celery sticks or crackers.


SWISS ALMOND DIP
Barb Sarkady, Bradshaw Farms, Mixed Doubles, B-2

1/2			cup sliced almonds
2			8-oz. pkgs. cream cheese, softened
2/3			cup mayonnaise
3			cups shredded Swiss cheese
1/4			cup chopped green onions
2			dashes nutmeg
			pepper to taste

Preheat oven to 350 degrees. In a dry frying pan, over medium heat, toast the almonds until they are golden, shaking the pan constantly to keep the almonds moving for about three minutes.

Remove mixture from heat. In a mixing bowl, beat together the cream cheese and mayonnaise until smooth. Stir in the Swiss cheese, green onions and almonds. Season the mixture with nutmeg and pepper. Spread into a 1-quart baking dish or a 9-inch pie plate. Bake for 20 minutes until mixture is slightly brown on top. Serve with crackers, red apple slices or bread slices.


BACON WRAPPED GREEN BEAN BUNDLES
Melissa Norton, Summit Chase, C-4

2			pkgs. frozen whole green beans
1			pkg. bacon
1			stick butter
1/2			cup brown sugar
1			Tbsp. minced garlic

Cut bacon in half, wrap around 8 to 10 green beans and tie. Melt butter, sugar and garlic. Pour mixture over beans and marinate overnight. Bake at 350 degrees for 30-45 minutes.


STUFFED MUSHROOMS
Marilyn Pope, Holly Springs, B-4

10			oz. container bruschetta topping
1			can Parmesan cheese (shredded or grated)
40			medium fresh mushrooms (cleaned, stems removed)
40			small basil leaves, chopped

Heat oven to 375 degrees and grease a large cookie sheet. Combine bruschetta and cheese in a bowl. Fill each mushroom with a heaping teaspoon of the bruschetta and cheese mix. Put mushrooms on the cookie sheet. Bake for 20 minutes and place mushrooms on a serving platter. Top with basil.


BEEF AND CHEDDAR LETTUCE WRAPS
Joanne Carswell, Towne Lake Hills, C-2

2			pounds ground beef
1			can cheddar cheese soup
			cayenne pepper
			paprika
			chopped onions
			chilies
20			lettuce leaves
			salsa and sour cream for serving

Brown ground beef with a pinch of cayenne pepper and paprika. Sprinkle chilies and add onions. Strain the grease off the meat and return the mixture to the pan. Add cheese soup and cook at medium heat for 15 minutes, stirring frequently. Spoon mixture into lettuce wraps and roll them up. Serve with salsa and sour cream.


SAUSAGE BALLS
Nancy Moeller, Inverness (Team mom), Boys C-3, Boys 12 and Under

1			lb. sausage, mild or hot
1			lb. grated sharp cheddar
2			cups biscuit mix

Combine ingredients and roll into small balls. Bake at 350 degrees for 20 to 25 minutes.


VEGGIE SQUARES
Nolene (Cissy) Walker, Richard Craig Park, C-3

2			8-oz. pkgs. refrigerated crescent rolls
2			8-oz. pkgs. cream cheese, softened
1			cup mayonnaise
1			tsp. dried dill
1/2			tsp. garlic salt
1			head broccoli, finely chopped
1			head cauliflower, finely chopped
3			carrots, shredded
1			8-oz. pkg. shredded cheddar cheese
1/2			cup pitted black olives, chopped
1			bunch green onions, chopped

Preheat oven to 350 degrees. Unroll crescent rolls onto a baking sheet and press seams together to form a single sheet of dough. Bake for 15 minutes and let cool. Mix cream cheese and mayonnaise together and spread mixture on top of the crescent rolls. Sprinkle with dill and garlic salt. Arrange the broccoli, cauliflower, carrots, olives and onions on top of the cream cheese and mayonnaise mixture. Sprinkle the shredded cheese over the veggies and refrigerate until ready to serve. Cut into squares before serving.


HOT PIZZA DIP
Adela Achtman, Hamilton Mill, Sunday Women, C-8

1			8 oz. package of cream cheese, softened
1			tsp. Italian seasoning
1/4			tsp. garlic powder
2			cups shredded mozzarella cheese
1			cup shredded cheddar cheese
1/2			cup pizza sauce
1			cup finely chopped bell peppers (green or red)

Combine cream cheese, Italian seasoning and garlic powder. Spread on the bottom of a greased 9-inch pie plate. Combine cheese and sprinkle half over cream cheese. Top with pizza sauce and peppers. Sprinkle remaining cheese on top. Bake at 350 degrees for 20 minutes. Serve with tortilla chips.


SPICY CHEESEBURGER DIP
Linda Merritt, Wexford Subdivision, Senior Women, Sunday Women, Mixed Doubles, Senior Mixed Doubles, A-7

1		lb. Velveeta cheese, cubed
1-1 1/2		cans Rotel diced tomatoes with hot green chilies, to taste
1		cup shredded mozzarella cheese
1/2		lb. lean ground beef, cooked and drained
1/2		cup green onions, chopped

Mix everything except onions. Microwave on high for five minutes, stirring several times. Add onions. Serve with white corn tortilla chips.

SPICY SAUSAGE DIP
Tricia Frame, Lake Charles Plantation

1			8 oz. block reduced fat cream cheesE
1			can Rotel tomatoes, drained
1			hot Jimmy Dean sausage tube (or other brand)

Brown sausage, crumble and drain. Add cream cheese and Rotel. Stir together until cream cheese blends together with mixture. Bake at 350 degrees for 30 minutes. Serve with Fritos, Ritz crackers, tortilla chips or mini Phyllo cups for individual servings.

BUFFALO CHICKEN DIP
Donna Cook, Wheatfields, Thursday Women, C-1

3-4		boneless, skinless chicken breasts
1		12 oz. bottle hot sauce (Frank’s, Texas Pete’s, etc.)
1		16 oz. block cream cheese
1		jar Marzetti’s bleu cheese dressing shredded cheddar cheese (optional)

Boil the chicken breasts and shred/cut the chicken into small, bite-size pieces. Combine chicken with hot sauce and put in an 8x8-inch baking dish. Soften cream cheese in the microwave and combine with bleu cheese dressing. Spread on top of chicken. Bake for about 20 minutes at 350 degrees or until the mixture is bubbly and the cream cheese is browned at the edges. Remove from the oven and sprinkle shredded cheese over the top (optional). Serve with carrots, celery, crackers, Fritos or tortilla chips.

HOT CORN DIP
Berenice Hoskins, Riverbrooke, Business Women, B-2
 

2		Tbsp. butter
3 1/2		cups corn kernels
1/2		tsp. salt
1/8		tsp. freshly ground black pepper
1		cup finely chopped yellow onions
1/2		cup finely chopped red bell peppers
1/4		cup chopped green onions
1		small can minced jalapeno
2		tsp. minced garlic
1/2 - 1		cup mayonnaise
4		oz. Monterey jack or cheddar cheese, shredded
2		oz. sharp Velveeta cheese tortilla chips, for serving and dippin

Preheat oven to 350 degrees. Melt 1 Tbsp. of butter in a large, heavy skillet over medium-high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, or for about five minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, or for about two minutes. Add the green onions, jalapeno and garlic and cook, stirring, for two minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, half of the Monterey jack cheese and half of the cheddar cheese. Mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake for 10 to 12 minutes, or until the mixture is bubbly and golden brown. Serve hot with tortilla chips.