At RealTruck, we have a rich tradition of finding excuses to bring food to the office. The goal is to have something to munch on all day. The results are staggeringly awesome. Shamefully, we’ve even taken to inventing holidays. Walk Backwards and Sing Like Elvis Day was, in retrospect, a horrible idea and three trips to the emergency room proved that point.
As you’re gearing up for game day feel free to use some of our favorite pot luck recipes! We’re happy to share and feel free to post your best dish.
Free Trail Seal with any Access Tonneau Purchase in February, 2011!
First up is from Bonnie Schielke, our ridiculously friendly receptionist. When you call RealTruck, she is most likely the first person you will talk to. If you get a chance, compliment her on this dip. We don’t call it famous for nothing!
Bonnie’s Famous Jalapeño Dip
- 1 lb browned burger
- 2 lb block Velveeta cheese (break into small chunks)
- 1 big can (16 oz’s) black olives, drain the juice and cut into small pieces
- (I use Early California black olives)
- 1 can-stewed tomatoes (16 oz) mush them up with your hands really good
- (I use Hunts Stewed Tomatoes)
- 1/2 jar jalapenos with 1/2 the juice (cut the jalapeños into little pieces)
- (I almost always use Mrs. Renfro Jalapenos (sliced).)
Put everything in the crock-pot and stir a lot until everything is melted and it’s hot.
Sometimes we put the olives, jalapenos, and tomatoes in the food processor and grind into little chunks.
Serve and watch your guests devour it like zombies at time’s square. Seriously, if you have more than five people over for the Big Game, you should probably make two pots worth!
Every party needs chili. Here are some recipes from the dungeons where our nerds hang out. Enjoy!
From Stephen Soulsby, Data Specialist
Stephen’s White Chili
- 2 medium white onions, chopped
- 4 tbsp fresh minced garlic
- 3 lbs boneless chicken breast, cubed
- 6 cups chicken broth
- 3 (4 oz) cans canned green chili peppers, chopped
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 2 tsp cayenne pepper
- 1 tbsp chipotle pepper powder
- 5x 14.5 ounce cans Great Northern beans, drained
- 1 large can white or yellow corn, drained
Combine all ingredients (except beans and corn) in a large pot and bring to a rolling boil on high. Add beans, return to boil, reduce heat to med-high. Stir frequently for 45 minutes or until desired consistency is obtained. The longer you cook it, the thicker it gets as the starch from the beans start to break down. Cooking time can be reduced to 30 minutes if cooked on high and stirred continuously.
Top with shredded Monterey Jack / Cheddar blend and crumbled tortilla chips.
From Stuart Bernard, Online Marketing
Stuart’s Chipotle Chocolate Chili
- 1 lb pork cubed
- 1 lb beef cubed
- 1 white onion diced
- 6 cloves garlic
- 2 T cumin
- 7 oz can chipotle peppers
- 1/3 cup masa harina (corn flour or use finely ground corn chips)
- 1 beer
- 2 oz Dark Chocolate
- salt and pepper
Season the meat with salt, pepper, and 1/2 the cumin then brown. You will have to do this in batches, saute 1/2 the onion and 1/2 the garlic with the meat. Deglaze the pan with a little beer and add to crock pot.
Empty the can of chipotles into a bowl, dice and add peppers to crock-pot – 2 for wuss chili, whole can for EXTRA HOT chili, probably half for Stu. Get all of the liquid (adobo) into the crock-pot
In crock-pot add all remaining ingredients except beer and masa stir to combine, add meat as it finishes. Add beer till just covering. Stir, cover and set to high. After chili starts bubbling (hour +) lower heat to low and let cook till meat is super tender (can be split with a tortilla chip.) 4-6 hours.
10 minutes before serving ladle 1 cup chili liquid into medium bowl and stir in masa; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. You may simmer with lid off to thicken chili more.
Either leave the meat in chunks, or use a fork to lightly shred meat.
Kay Why Dee’s Pinwheels
- 12 medium fluor tortillas
- 2 packages of cream cheese
- 1 small can of diced olives
- 2 small cans of diced chilis
- 1 small jar of salsa (mild or hot depending upon your preference)
In a medium size bowl mix cream cheese, olives, chilis and about 3/4 of your jar of salsa thoroughly. Using a spatula, evenly spread the mixture on the flour tortillas. Roll each tortilla up so that the mixture is contained within. Wrap the tortillas in their tube-like state in cling wrap and let them sit in the refrigerator for about two hours. Remove them and slice them horizontally so that you have pinwheels. Use any leftover salsa for dipping.
Katie’s Liquid Gold Chip Dip
Now! On to the people who are the guts of the business. They know the product, get your order out on time and probably drink too much coffee doing it.
First up, Robert McReynolds, Purchasing Manager
Robert’s Buffalo Chicken Dip
Ingredients:
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank’s Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Directions:
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
Lucy Geigle, Order Fulfillment Specialist
Lucy’s Preztels ALA Ranch Style
- 1 bag of pretzels
- 1 Ranch seasoning packet
- 1 tbsp of Garlic Powder
- ½ tbsp of Cayenne Pepper
- 1/3 C. oil
Pour the bag of pretzels in a plastic bag. In a small mixing bowl, mix Ranch seasoning packet, garlic powder, Cayenne pepper and oil. Pour the mixture all over the pretzels close bag and shake a couple times. Pour the pretzels onto a cookie sheet and spread the pretzels out evenly. Place in oven @ 250 degrees and bake for 30 minutes….let cool and enjoy!
Kari Lepp, Accounting Assistant
Salted Nut Roll Bars by Kari
- 1 pkg min marshmallows
- 1 large jar dry roasted peanuts
- 1 can sweetened condensed milk
- 12 oz pkg peanut butter chips
- ½ c butter
Directions: Pour ½ of the jar of peanuts in a greased 9×13 inch pan. Microwave on high the marshmallows and pour over peanuts. Sprinkle rest of the peanuts over the top and pat down with wax paper. Refrigerate for sweetened condensed milk, peanut butter chips and butter for 4 minutes stirring after 2 minutes. Stir in 1 ½ hours prior to serving.
Kari’s 7-Layer Taco Dip
- 1 can (16 oz) refried beans
- 1 T taco seasoning mix
- 1 c sour cream
- 1 cup salsa
- 1 cup lettuce
- 1 cup Mexican style shredded cheese
- ½ c sliced green onions
- 2 T sliced and pitted ripe olives
- 1 bag Tortilla chips
Directions: Mix beans and taco seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled. Serve with chips.
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