Week of Recipes--Day 5

Hearty Calico Bean Dip (or, as we call it, "That Yummy Bean Stuff", as in "Are you going to make that yummy bean stuff?")

This recipe uses the almighty Crock Pot, which I love. What I especially like about mine is that it came with an insulated cover so that I can take it places. We brought this bean dip to a 4th of July party. It traveled well and was devoured. Thanks to our friend Ginny for buying the best Crock Pot for our wedding :)

1 lb ground beef, browned and drained
1/2 lb bacon, crisp-cooked and crumbled (I have used the pre-cooked bacon here, and it is just fine. Just chop it up.)
1 can (16 oz) baked beans (Bush's Homestyle are the best)
1 can (15 oz) Great Northern beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 small onion, chopped
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon prepared yellow mustard

Toss everything in the Crock and stir it up. Cover and cook on Low for 4 hours or High for 2. Serve with tortilla chips.

**Notes**

If you want to stretch this a bit, use the big honkin' can of baked beans instead of the standard-size one.

Sam says this is good on a hot dog bun with the hot dog on top. A somewhat sophisticated beanies and weenies, if you will :)

Sometimes I use cannellini beans instead of Great Northern and red beans instead of kidney beans. Those big beans can be kind of mealy and the texture puts me off.

Interlude--Trip to the Children's Museum

Nana very generously purchased us a membership to the Children's Museum as a Christmas gift. We took a trip last week to check it out. The kids were thrilled to be in "the city"; they walked the skyways and saw big buses! Here are a few snapshots from our trip:

First, a quote on the wall to inspire my work at school!
The visiting exhibit right now is all about Legos. Here the kids sat on a giant Lego bench. The quietest place in the museum was the Lego building area for kids 3 and up--they were taking their work very seriously!
We freed Sammy from the stroller and he was strutting around like he owned the place.
Anne enjoyed all of the hands-on exhibits. Here she is checking out an x-ray of a frog.
There were several school/daycare groups at the museum that day--I forget that my husband does not work with small children :) He was ready to go pretty soon after we arrived because the noisy crowd was making him crazy! I had to remind him to relax and just keep an eye on his own kids. Funny how I didn't even notice, though, while he was really bothered. I guess I am immune to kid noise now!

Week of Recipes--Day 4

Microwave Oatmeal Bars

Delicious bars without having to turn on your oven. Perfect for summer time! This recipe is from the Taste of Home "Ultimate 5 Ingredient Recipes" book.

2 cups quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/4 cup corn syrup (can substitute 1/4 cup white sugar plus 1 tablespoon of water)
1 cup semi-sweet chocolate chips

In a bowl, combine oats and brown sugar. Stir in butter and corn syrup. Press into a greased 9-inch square microwave-safe dish. Microwave on "high" or "full power" for 3 minutes. Sprinkle with the chocolate chips. Microwave at 30% power for 4 more minutes or until the chips are glossy; spread chocolate evenly over the top. Refrigerate 15-20 minutes before cutting.

These were a definite hit at our house--they taste a bit like "Scotcheroos" or "Special K Bars", but without the peanut butter. Five ingredients, no oven--what's not to like?

Week of Recipes--Day 3

S'mores Party

We invited some friends over for a fire in our backyard fire pit and we created a "s'mores buffet". It was kind of a disaster because it was hotter than you-know-where, but the idea was a success...

There are 3 parts to a s'more: base, chocolate, and marshmallow. We had several options in each category.

Base: graham crackers, chocolate chip cookies, vanilla wafers (for mini s'mores)

Chocolate: Hershey bars, peanut butter cups, peppermint patties, and a jar of Nutella

Marshmallow: regular-size white mallows, regular-size chocolate mallows, and the giant Campfire brand "Roasters", which are about the size of 4 regular marshmallows.

We also had "man s'mores", which were summer sausage, cheddar, and Ritz crackers.

Our kids liked the chocolate marshmallows best, especially when paired with peanut butter cups. I liked graham-Nutella the best, as well as just dipping vanilla wafers in the Nutella jar! Sam ate a lot of man s'mores--sweets are not his thing :)

So if you feel inclined, set out a few marshmallow sticks and throw yourself a party!

Week of Recipes--Day 2

Party Salsa/Bean Dip/"Mississippi Caviar"

If you have been entertained at my house, you have probably eaten this. Sam and I like to eat it for dinner if we have the chance.

In a large bowl combine:

1 can Rotel tomatoes, drained
1 can black beans, drained and rinsed
1 can corn with peppers, drained
1 green bell pepper, diced
1 red onion, diced

Sprinkle the surface with garlic powder, then toss with bottled Italian dressing. Use just enough dressing to moisten and bring things together--too much will make a soupy mess, so be careful. Serve with tortilla chips, preferably Tostitos Scoops for optimum dipping.

Week of Recipes--Day 1

We're still here!

Post-vacation we are busy with working on the basement, going to softball games, and getting ready for Uncle Will's wedding. Football obligations have started again, and my library has re-opened after some renovations. In short, we are busy!

I have wanted to share some summertime recipes with you, and I have enough now to do a Week of Recipes. Check back every day to see what's new.

Today we bring you Ramen Salad. This recipe is from my good friend Dana and it is perfect for summer. Light and dairy-free, it is a perfect salad for outdoor gatherings.

Ingredients:
For salad:
1 package of broccoli slaw (found near bagged salads)
2 packages of chicken Ramen noodles
1 cup shelled sunflower seeds

Break noodles into bite-size pieces. Toss all ingredients in a large bowl.

For dressing:
1/4 cup sugar
1/4 cup white vinegar
1/3 cup vegetable or canola oil
2 flavor packets from Ramen

Mix all ingredients in a large container or jar. Shake to combine. Dress the salad immediately before serving--it gets soggier as it sits.