I Didn't Love Them As A Kid

When I was growing up I did not enjoy some "kid friendly" foods other children my age craved. For example, I was not a fan of tacos or corn dogs. How did this occur? Well, my dad was a meat and potatoes kind of guy, and some of those "fun" foods weren't ones my mom made. But she also raised me right, and every time I was at a friend's house for supper and it was taco night, I ate with a smile and didn't utter a word! 

It wasn't until I was a teenager I learned to enjoy Mexican food and Chinese food, and they quickly became favorites. Ironically, my dad loves Mexican food now too! Once he got a taste for it, he couldn't get enough, and he would be happy to see tacos on his supper table these days. 

I was actually an adult before I tasted a corn dog I truly enjoyed. It was at a local street fair and Alex wanted one, so we shared. Oh my gosh! I ended up getting another one. I had to know why this one tasted different from any other I had every tried. Have you guessed it yet? Honey. The extra bite of sweetness put the flavor over the top for me and since that day, I have loved them as much as my kids, as long as they contain that magic ingredient. 

Imagine my delight when I found boxed, frozen corn dogs at Aldi that declared right on the box "made with honey in the batter!" They have become a staple in our house, so when I saw this new internet craze, I knew they would be perfect for this brilliant idea.

Take frozen corn dogs, take the stick out, add some chili, cheese and onions and ta-da...Chili Cheese Corn Dogs! How genius! 

Looking for a simple supper this week that the kids will love? Done! Trying to plan the menu for your Super Bowl party in a few weeks? Done! 

I wasn't a picky eater as a kid, Lord knows mom wouldn't have allowed that; but how funny is it the few things I didn't enjoy were ones other kids begged for? Thank goodness I grew to love them all so my kids could too! 

  

Chili Cheese Corn Dogs

2 (6 count) boxes frozen corn dogs

2 (15 oz.) cans chili without beans

2 cups shredded sharp cheddar cheese

1 medium white onion, diced

1/4 cup yellow mustard

Preheat oven to 375. Bake corn dogs for 13-15 minutes, or according to package directions. While corn dogs bake, warm chili on stove top. Once corn dogs are cooked through, carefully remove stick. Using a sharp knife, cut down the center of each corn dog. Squeeze or spoon a small amount of mustard into each. Spoon chili into each. Top with shredded cheese. Bake for 10 minutes more until cheese is melted. Top with diced onion.

 

Hello October

Welp, I can't deny it any more. With the arrival of October, I guess summer is officially over. Yes, I know the first day of fall was a couple weeks ago, but I was hanging on with all my might! I will admit though, so far it has been an easy transition because we've been having some beautiful weather! Sunny, warm days, with not a cloud in the sky. But just when we were getting cocky about it, the last 2 have been dreary and rainy, 

With the cooler, sometimes wet days, and the fact it is dark by 7:30 (soon to be even earlier!) I have soup on the brain all the time. When I'm making my meal plan I find myself having to make sure I'm not getting into a rut. Soup, chili, chowder, stew...there are SO many I can't wait to enjoy, but let's face it I've got plenty of time since the cold weather months always drag on. 

My go-to chili recipe will forever by my Crock Pot Chili, which is always a hit, and so easy it's one of those recipes you can memorize after making it a few times. 

But as good as my classic chili is, recently I found myself craving something different, and shock of all shocks, a copycat recipe came to mind. I wanted Wendy's chili, but didn't want to leave my house. I knew there would be a copycat recipe on the internet, but who knew there would be so many! So after reading what was probably close to a bazillion....yes it was that many, don't doubt me, I took a little something from many and started cooking.

My oh my! This is so close to the original, if I close my eyes, I would swear I just hit the drive-thru! For me, the things that set Wendy's chili apart from many, mine included, is the two types of beans, peppers and celery. My grandma always used kidney beans in her chili, and while I don't for mine, for this one, they are a must! 

We love this topped with cheese, diced jalapenos and oyster crackers. Sour cream, avocado and diced onions would be wonderful too. If you know anything about Wendy's you know a cup of chili and a baked potato are the perfect combo...so that would be a great use for some of the leftovers the next day. A big scoop of this down over a fluffy baked potato...mmmm good! 

I hope you are enjoying fall thus far. Get out there to the pumpkin patch, apple orchard or fall festival! When you come home know you can have a big bowl of chili to warm you up, and celebrate all that soup season has to offer!

Copycat Wendy's Chili

2 lbs. ground beef

1 (29 oz.) can tomato sauce

3 celery ribs, finely chopped

1 green bell pepper, finely chopped

1 medium white onion, finely chopped

2 (15 oz.) cans kidney beans, drained

2 (14 oz.) cans diced tomatoes, undrained

2 (15 oz.) cans pinto beans, drained

2-4 TBS chili powder

1 TBS cumin

1 TBS sugar

2 c. water

2 beef bouillon cubes 

Salt and Pepper to taste

In a large pot or Dutch oven, brown beef until no longer pink. Remove. In leftover drippings, saute onion, pepper and celery until soft. Return beef to pot. Add beans, tomato sauce, diced tomatoes, cumin, chili powder, sugar, water, bouillon, salt and pepper. Stir well and bring to a boil. Reduce heat and simmer for for 45 minutes-1 hour covered. Serve with favorite toppings.

 Shared at Weekend Potluck

Two Favorites One Simple Game Day Treat

 Every time I post a recipe that mentions "game day" I always get comments about "We don't watch much football, do you think this would work for a supper idea too?" 

Let me clear, 99% of my recipes are absolutely adaptable to your needs. Just because my family is a football watching, pigskin loving group doesn't mean I don't realize not everyone is. Likewise, if I post a recipe that I think would be a terrific game day treat or tailgating fare, chances are it would be just as tasty weeknight meal too! You make it when you want to. How will I ever know? 

In fact, the recipe I'm posting today screams football season to me. Chili. Sliders. Those are game day staples. But I tested this recipe over the summer, and guess what. It was our supper that night! 

If you've never had Cincinnati style chili, you need to prepare yourself for an entirely different experience. It's use of Mediterranean spices give it an unique flavor profile. It can be served as is, but is also served over spaghetti, baked potatoes and of course hot dogs. The restaurant chain Skyline has made it famous, and the day it came to our city, we were thrilled. We love this stuff so much I even created a pretty close copycat recipe I make in the slow cooker all fall/winter long. 

For this recipe I actually used the canned Skyline chili you can find in the grocery store. I had a can of it sitting in the pantry and I was looking for a new way to top some slider burgers. Two favorites came together in a simple burger supper that we loved. Like I said, this was back in the summer so we grilled our sliders, but you could cook them whatever way works for you. We grill year round, but an indoor grill or even baking would work too! 

I know without a doubt I will making these again soon so we can eat them in front of the television while we cheer on our favorites team(s)! But like so many of my recipes, football isn't required to enjoy them, just an extra bonus for us! 

 

Cincinnati Chili Sliders

2 lbs. ground beef

1 (15 oz.) can Skyline Chili, or 2 cups leftover homemade, warmed

1 medium white onion, finely chopped

1 cup shredded sharp cheddar cheese

3 tsp. seasoning salt

Black Pepper

Slider Buns

Score ground beef with knife or back of your hand into 12 equals portions. (My packages were 1 pound each, so each was scored into 6 sections) Form 2 inch patties, leaving an indention in the middle with your thumb. Sprinkle with seasoning salt and black pepper. Preheat grill to high and grease. Cook patties for 3 minutes on each side to sear. Lower heat to medium low and continue cooking, and flipping until cooked through, 10-12 minutes. Place each slider on a bun. Top with shredded cheese, chili and onion. *NOTE* If using canned chili, remove the extra liquid in a colander before using to avoid extra moisture.

Almost 2019

It is truly mind boggling to me to think that another year has come and gone. We are almost to the end of 2018, and in a couple weeks we will be ringing in the start to another new year. I seriously don't know where the time goes.

With the hustle and bustle of the holiday season, you might not want to think about another party or get together, but tis the season!

Are you hosting a Christmas or New Year's Eve party? Are you searching for something easy and yummy to add to your menu? Then you've come to the right place.

As many of you know, every year on December 31st, we stay in, where it's warm and safe with our boys. I put out a huge buffet of appetizers, or "nibbly bits" as Alex used to call them, and we eat all night long. Some years it's just us, and others my parents stop by. Either way, there is enough food to feed our neighborhood (and probably yours too!) and we enjoy every single bite.

We have our favorites I am always sure to include on the menu, and then I try to add a couple new things too. But, in order to make sure that works, I have to recipe test early. I actually made this for the first time back in October, and the boys told me it had to be added to our NYE extravaganza!

This can be whipped up in almost no time, so if you have the ingredients on hand, it can become a life saver. Serve it up with some chips, crackers, or even some frozen taquitos! The dipping possibilities are endless.

I hope your holiday season is in full swing, and filling up with love, magic, friends, family and delicious food too!

Baked Chili Cheese Dip

1 (15 oz.) can chili with beans
8 oz. cream cheese, room temp
2 c. shredded extra sharp cheddar cheese, divided use
1/2 tsp. garlic salt
1/4 tsp. chili powder
1/4 tsp. cumin
Dried Chives

Preheat oven to 375. Grease a 9 inch pie plate. In a large skillet heat chili over medium heat. Break cream cheese into pieces and add to chili. Stir until combined and melted. Add 1 cup shredded cheese and stir until melted. Add garlic salt, chili powder and cumin. Stir and cook for flavors to combine, about 3 minutes. Transfer to pie plate. Spread evenly. Sprinkle with remaining shredded cheese. Bake for 15-20 minutes until bubbly and heated through. Garnish with chives.

Inspired by South Your Mouth