For teenagers, party food is all about great tastes, large amounts and high marks on the hearty scale. Valerie Gribble, mom to three teenagers (twins Colton and Dalton, 18, and Bailey, 16), knows all about this, and she knows how to deliver. Her recipes are so popular, kids seem to swarm to the Gribble house when word gets out that she is cooking.
Her kids enjoy helping out with the food, adding to the fun. "I love to see our whole Gribble gang working together in the kitchen, and I try to get their friends in on it as well," says Valerie. This busy mom knows how to work smart. "We love to entertain, but like most people, our schedules are hectic. For me, preparing dishes in advance takes the stress out of entertaining."
The teens especially like to start get-togethers with their mom's hearty Slow Cooker Creamy Dried Beef Dip.
Valerie's Grilled Beef and Veggie Kabobs are perfect for a gang. They can be constructed ahead and take only a few minutes on the grill. Valerie pairs them with her hearty, colorful Spinach and Bowtie Pasta Salad.
Valerie suggests that every party menu should include one really easy dish that incorporates delicious prepared food from the grocery store. Her Garlic Rolls are a good example. Start with really good frozen yeast rolls and brush with seasoned olive oil to create your own signature taste. For this recipe, plus one for a fun, teen-friendly punch, go HERE.
At the end of the party, Valerie pulls out her luscious Blueberry Cream Dream Dessert. No wonder the kids swarm!
Slow Cooker Creamy Dried Beef Dip
Yield: Serves 12 – 15 (or 8 – 10 hungry teenagers)
Make ahead: Mix all ingredients according to recipe up to 2 days ahead. Place in slow cooker for three hours day of party.
- 2, 8-ounce packages cream cheese, softened
- 1 cup sour cream
- ¼ cup milk
- ¼ teaspoon granulated garlic
- ¼ teaspoon black pepper
- 1, 4.5 oz. jar dried beef, chopped
- ½ cup chopped green or red bell pepper
- ¼ cup finely chopped red onion
- ½ cup chopped pecans
- Red bell pepper slices and bagel chips for serving
In a mixer bowl, beat together cream cheese, sour cream, milk, garlic and pepper. Stir in dried beef, bell pepper, onions and pecans.
Spray slow cooker bowl with non-stick coating. Add beef mixture, cover and cook three hours on LOW. Stir before serving. Serve with pepper slices and bagel chips.
Grilled Beef and Veggie Kabobs
Yield: 4 – 6 servings
- 2 ½ pounds beef tips of sirloin, cut into 1-inch cubes
- 1 tablespoon garlic salt
- 2 teaspoons pepper
- 6 – 8 ounces steak sauce or enough to cover beef (Valerie's favorite is Fischer & Wiser Steak Sauce)
- 2 tablespoons Worcestershire sauce
- 3 bell peppers (green, red, orange, or a combination), cut into 1-inch pieces
- 3 red onions, cut into wedges
- 6 metal skewers (or bamboo skewers soaked in water for 30 minutes)
Sprinkle beef cubes with garlic salt and pepper. Place in a resealable plastic bag and add steak sauce and Worcestershire sauce. Turn bag to coat evenly. Refrigerate at least 2 hours or overnight.
Thread meat and vegetables, alternately, onto skewers. (At this point, loaded skewers may be covered and refrigerated up to 4 hours.) Preheat grill to medium high heat. Lightly oil grill surface. Place skewers on grill and cook 3 to 4 minutes on each side for medium-rare.
Spinach & Bowtie Pasta Salad
Yield: 6 – 8 servings
- 1 pound bowtie pasta, cooked according to package directions and rinsed to remove surface starch (this will keep the pasta from being sticky)
- ¾ pound fresh baby spinach
- 1 cup shredded carrots
- 1 cup plum tomatoes
- ½ cup shredded cheddar cheese
- ½ cup Parmesan cheese
- Italian salad dressing to taste*
In a large salad bowl, toss together pasta, spinach, carrots and tomatoes. (At this point, salad may be covered and refrigerated up to 4 hours.)
To serve, add cheddar cheese, Parmesan cheese and dressing. Toss well.
*Valerie uses Good Seasons Italian Dressing Mix, made according to package directions but using fresh lemon juice for some or all of the vinegar.
Blueberry Cream Dream Dessert
Yield: 6 – 8 servings
Crust:
- 1 cup crushed graham crackers
- ½ cup sugar
- ¼ cup butter, melted
- Cream filling:
- 2 eggs, beaten
- ½ cup sugar
- ½ teaspoon vanilla
- 1, 8-ounce package cream cheese, softened
Blueberry cream topping:
- 1, 15-ounce can blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 ½ cups heavy whipping cream, whipped with sugar and vanilla to taste
- Fresh blueberries and mint for decorating
Crust:
Preheat oven to 375º. In a 9 x 9-inch baking pan, stir together graham cracker crumbs, sugar, and melted butter. Use a fork to spread mixture evenly over bottom of pan.
Cream filling:
In a mixing bowl, beat together eggs, sugar, vanilla and cream cheese. Carefully spread mixture over graham cracker crust. Bake 15 minutes.
Blueberry cream topping:
Drain blueberries, reserving juice. Place juice in a saucepan. Stir together sugar and cornstarch and whisk into juice. Cook over medium heat until mixture simmers and thickens. Remove from heat and carefully fold in blueberries. Spread over crust and refrigerate until ready to serve.
To serve, spread top with whipped cream and decorate with blueberries and mint.
Thanks to Central Market for our luscious ingredients. Judie Byrd is founder of The Culinary School of Fort Worth. For more information, see www.judiebyrd.com.
