Cream Cheese Dip

2 pkg Cream Cheese, original - Philadelphia 8 oz

2 cups Parmesan Cheese (or Swiss Cheese)

1 cup Mayonnaise

Green onions to taste 

2 slices Bacon cooked and crumbled

Mix cheeses, mayo and green onions
Cover w/bacon bits
Bake at 350 degrees for 30 minutes

Courtesy of the Harris Family

Christy's Chili from Southern Plate Cookbook

Christy's Chili

This recipe comes from my Southern Plate Cookbook pg. 96 .

The Player

Ingredients - 

2 pounds ground meat (I used about 1 1/4)

One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)

One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)

One 29-ounce can tomato sauce

1 cup diced onions

1/2 cup diced green onions (I used a small can but can't remember the size)

3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)

2 teaspoons salt

1 1/2 teaspoons black pepper

2 cups water

3 tablespoons chili powder

1/4 cup diced celery

2 teaspoons ground cumin

Meat, Onions, Celery, and Green Chillies

Seasonings

All the beans

Tomatoes, Tomato Sauce and Water to top off the crockpot

All done

All ready to eat topped with cheese and sour cream

Instructions - 

Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)

In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.

If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.

If cooking in a crockpot, stir to combine and cover.

Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)

Top how you like your chili and ENJOY!

Baked Potato Soup

This recipe came from a search when we had some leftover baked potatoes!

Baked Potato Soup

You can find the original recipe here.

Ingredients

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

Directions                    

Cook bacon, crumble and set aside. I used precooked bacon for my soup.

In a stock pot or Dutch oven, melt the margarine over medium heat.

 Whisk in flour until smooth.

  Gradually stir in milk, whisking constantly until thickened.

 Cut up the onions and potatoes.

   Stir in potatoes and onions. 

  Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes.              

  Mix in bacon, cheese, sour cream, salt, and pepper.

 Continue cooking, stirring frequently, until cheese is melted.               

You can also add corn to this to make it into a potato and corn chowder!

Nanny's Cornbread Dressing

Cornbread Dressing
1 cup Cornmeal, self-rising
1 1/2 cup Flour (self-rising)
1 Egg(s)
1/2 cup Cooking Oil plus small amount (*see below)
1 1/2 cup Milk
2-3 Chicken - Boneless Skinless Breast, boiled and diced (save broth)
4 Egg(s), boiled and diced
1 Onion, diced
4 stalks green onions, diced

Make Cornbread:
Heat oven to 400 degrees. Mix cornmeal, flour, 1 egg, 1/2 cup cooking oil, and milk. Put enough cooking oil* in the bottom of an oven-safe skillet (cast iron is best) to cover the bottom. Preheat the skillet and oil. (Oil is ready when a drop of mixture sizzles in pan.) Pour mixed ingredients into skillet. Bake 15-17 minutes until center springs back. Broil until golden brown. Set aside.

Cook chicken. Save 4 cups of broth. Set aside.

Boil Eggs. Set aside.

Cook onions and green onions in oil*. Set aside.

After everything is done, combine all ingredients including saved broth and put in 9x13 pan. Cook at 350 for 30 minutes.

(Mary Hagan "NANNY")