Today my husband's family is gathering to celebrate. Nothing in particular, just to celebrate. The women (my mother-in-law, sister-in-law, brother-in-law's wife, me and my 7 year old girl) are meeting here to scrapbook and the men (my father-in-law, brother-in-law, sister-in-law's husband, my husband and son, and the other 6 cousins) are going to my in-law's farm to shoot skeet and drive golf balls. Everyone is meeting here tonight for supper. The menu for this afternoon included buffalo chicken dip and sausage bites. Tonight I am making chili.
The chicken dip is 1 8 ounce package of cream cheese, softened, 1/2 c blue cheese or ranch dressing, 1/2 cup hot sauce, 1/2 c blue cheese, crumbled or other shredded cheese, 2 cans of chicken ( I cooked a chicken earlier this week and used that). Mix everything well, bake for 20 minutes, stir before serving. Serve with crackers, corn chips or veggie dippers.
The chili is a pound of ground beef, browned and drained, 6 cans of chili beans (yes that is a lot, we like beans in our chili), a quart of tomato juice, a can of tomato paste, a beer, a small box of pasta ( whatever shape you prefer, today I am using spirals), and a package of Carroll Shelby's Original Texas Brand Chili Kit. Everything in the crock pot, supper will be ready later.
Tonight the chili is being served with hot dogs, but usually I make corn bread.
For those of you that like a margarita every now and then, I have these in the freezer for this afternoon. 4 1/2 cups of water, 1 1/2 cups of tequila, 1 12 ounce can of frozen limeade (thawed), 1/2 cup triple sec ( or orange juice). Mix everything in a freezer proof container with a lid, I used a milk jug, and freeze about 24 hours. Let thaw till you can our it and enjoy.
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