Ranch Dressing

I much prefer the freshly mixed ranch dressing to the bottled stuff, but we can never eat an entire package of Hidden Valley before it goes bad. This recipe makes half of what the packet does.

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 teaspoon dried chives
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• dash of salt
• dash of ground black pepper

Combine all ingredients. Chill a few hours to let flavors blend. Substitute buttermilk for sour cream for a thinner dressing.

Recipe adapted from allrecipes.com

Chili Mac

How could my boys not love the fusion of two of their favorite foods--chili and macaroni and cheese? Dave and I felt this was pretty good, though we still rank chili and mac made separately above the combination. Drew and Isaac wanted leftovers for both lunch and dinner the next day. I'd say it was a success.

1 tablespoon vegetable oil
1 onion, minced
3/4 tablespoon chili powder (next time I'll add more)
1/2 tablespoon ground coriander
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 (15 oz) can beans (next time I'll two, or maybe 1-1/2)
2 cups frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used half cheddar, half Monterrey Jack)

Heat oil in a large non-stick skillet over medium heat. Add onion, chili powder, coriander, cumin and teaspoon salt. Cook until onions are tender. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, macaroni and beans. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12 minutes, adding a small amount of water if necessary (careful not to make it too soupy).

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lynette's Vegetarian Chili

3 cups dry red beans
1 cup wheat
6 cups water

1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 small bay leaf
1 1/2 cups ketchup
1/2 Tbsp chili powder
2 Tbsp lemon juice
1 tsp vinegar
1-1/2 tsp. salt
1/4 tsp dry mustard
1-1/2 tsp Worcestershire sauce
1 Tbsp brown sugar
dash of garlic powder

1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper

In 5 quart saucepan combine dry beans and wheat with water leaving just about 1/4 inch above beans. Cover and cook 1-1/2 hours, adding water as needed. To beans add second group of ingredients. Cover and simmer 3 hours. Add chopped celery, onion and peppers. Continue simmering 1 hour or until vegetables are tender. Makes about 3 1/2 quarts.

This can also be made in the crockpot.