Tortilini Dip

I went to a party a few weeks ago where Tortilini dip was served.  It was really delicious and it went VERY fast.  I had never heard of it but I loved it!  So, I came home and with a few tips from the hostess about the ingredients, an I put together my own.  YUM.

Ingredients:
Frozen regular sized cheese tortilini (plain or tri-color) - I cooked 3-12oz bags
16oz jar of creamy salad dressing - I used a bacon ranch, but any ranch is fine
1 cup of finely grated parmasan cheese - other hard grated cheeses could be used
2-4 finely minced garlic cloves - I used 4
1/2 cup chopped fresh italian parsely - cilantro could probably be substituted
1-2t chili oil (mine from Trader Joes optional, I love a little spicy kick but this isn't necessary)

Directions:
Make dip a few hours before serving to allow the flavors to blend and the garlic to soften

Add grated cheese to dressing and stir until completely blended
Add the minced garlic and optional chili oil
Fold in the parsely
Put in fridge for a few hours before serving
Cook torts according to package directions and drain
Add a bit of butter or oil  to torts to keep them from sticking
Cool them in the fridge until they are room temperature

Serve torts with the dip in a separate container
Provide toothpicks for dipping

Croptober Banana Chocolate Chip Cake

Here are some words to describe this cake:  Bananas! Super-Moist! NOT too sweet! Flavorful!

I served this cake at my Creative Memories Croptoberfest weekend and it was WONDERFUL!

5 REALLY ripe bananas (black slug-like is best)
1 stick (1/2 cup) butter
1 cup sugar
2t real vanilla extract
4T sour cream
2 eggs
1-3/4c flour
2t baking soda
1 cup chocolate chips

Peel and mash the bananas by hand.  Set aside.
Cream butter and sugar.
Add vanilla and sour cream.  Mix.
Beat in 2 large eggs
Add mashed bananas
Mix baking soda into flour and fold in until well blended
Stir in chocolate chips.

Line a 13X9" pan or two 8X8" pans with aluminum foil.
Pour batter into pan(s)
Bake ~40 mins in 350F oven.