Corn Dip Two Ways

During my first year of teaching I learned a lot of lessons.  I learned that this thing called teaching was a lot of hard work, and your first year is bananas (especially while getting your masters.)  I also learned that some parents will defend their child to the grave, even when they know the child is wrong.  I learned that it is not fun to have a classroom 200 yards away from the nearest copy machine.  And I learned that one snow day is fabulous, but 8 in a row due to ice will make you crazy!  But one of the most important things I learned that first year was this...Teachers Love Potluck Days!  It's the most amazing feeling to get up and know that you don't have to pack a lunch, because there will be an insane smorgasbord in the teacher's lounge.  While this can really put a damper on the waistline, there is some comfort in knowing that the stress from five different classes to teach, grades being due, and coaching will probably melt most of it off anyway. 

I loved potluck days so much that I would have them periodically in my advisory classroom.  The students would bring in some snacks and we would have lunch together.  The inspiration for this recipe actually came from a dip that one of my students brought in.  She said it was a family secret, but she could tell me the ingredients.  I took mental note and started making my own version at home.  I've been taking it cold to parties for a few years now, and everyone likes it.  I happened to take it to a birthday potluck at work just yesterday.  I saved myself a little at home before I left for work and I'm so glad I did.  The weather is turning colder here in Missouri so yesterday after school I decided to try the dip heated.  I popped my little ramekin in the oven and waited until the time was right.  And let me tell you, I can't believe I didn't try that sooner.  This dip is really good cold, but I can't even begin to describe to you how delicious it is hot.  So try it...soon.  Very soon.  If not it may be sacrilegious.  Don't say I didn't warn you!

"Bean's" Chili

The first few years my husband and I were dating he had two roommates.  One of them has the nickname of "Bean."  Timothy has told me the story of where is name originated I'm sure, but these are things I forget.  Heck I even forget to take my keys out of the door after I unlock it.  Anywho, each roommate would take turns cooking their best meals.  When it was Bean's turn to cook, he always made chili.  It was super delicious, but holy geez you were breathing fire for a good hour after eating a bowl. 

Now I'll be the first to tell you I love spicy foods and can handle the heat, so this recipe works for now and later.  I figured it was important for me to have a recipe that I could carry with me through kids, and seeing as how most kids shy away from that much spice, I will be able to tone it down a little.  Now don't get me wrong, this still has a kick!  However, you can regulate the "kick" to your liking.  My favorite part of this recipe is how easy it is to just throw all of the ingredients in a crockpot, set it on low, and a few hours later, magic!  I hope you enjoy this throwback to my husband's roommate, my version of it anyway, and seeing how this is his birthday, it is definitely fitting.  Happy Birthday Bean!

Bean's Chili

makes 12 servings
Printable recipe

Ingredients:
2 lbs ground beef
1 large softball size onion, or 2 medium size onions
1 green pepper, seeded and chopped (optional)
4 cloves garlic minced
1 (40 oz) can Brooks Hot Chili Beans
2 (14.5 oz) cans chili ready tomatoes
1 (14.5) oz can tomato sauce
1-2 Tbsp canned chopped jalapeno peppers
1 tsp dried basil
2 Tbsp chili powder
salt & pepper to taste

Directions:
Brown the saute the onions and green peppers in a small amount of olive oil.  Add ground beef and cook until brown.  Drain and add all other ingredients.  Bring to boiling; reduce heat.  Simmer, covered, for 30 minutes, but the longer the better.  Garnish with your favorite toppings, cheese, onions, sour cream, etc. 

If making for the slow cooker:  Brown the ground beef, drain.  Add all ingredients to the slow cooker and cook on low for 8 hours or high for 4-6 hours. 

Sausage Bowtie Pasta

There is a great restaurant where my husband and I live that has a menu full of items that I love.  Their fried shrimp appetizer is to die for, and the chocolate cobbler, don’t even get me started on that.  One of my fall back items on the menu is the Big Easy Pasta.  It is definitely not figure friendly, but everyone has to have a cheat day every now and then right?  I had some Italian sausage in the refrigerator and it needed to be used, so I mixed some things I had on hand together for a quick pasta.  My husband commented that it tasted like the Big Easy Pasta.  Success! Best part is, I stumbled upon it.  I hope you enjoy this creamy, dreamy tomato based pasta.

Easy Beef Enchiladas

I happen to think that my father-in-law makes the best beef enchiladas.  Seriously, the man can cook!  I have put off tackling them on my own because I was so afraid that they wouldn't live up.  I decided to go out on a limb and give it a try last night. 

I called my father-in-law to ask him how he makes his famous enchiladas and his response was this..."I get two cans of enchilada sauce.  There's a recipe on the back, but I don't use the recipe, I add in a few other things, just make sure to add enough sauce that the filling isn't too dry"...Ummmm excuse me???? What kind of answer is that? I was expecting a super secret ingredient, or step in the recipe.  Nope.  Before I panicked, I realized that he was just doing what any good cook would do...take a recipe and change it to fit your taste.  So that is what I did, and I think I came up with a pretty good replica of his.   Enjoy!