Baked Dressing

Jer's Aunt Sue always made this at Thanksgiving every year.  The first time that I made it, I did not dry out the bread first and ended up with a soupy mess.  I still didn't plan ahead this year, but I dried the bread out by baking it in the oven for 5-10 minutes on a baking sheet. 

Baked Dressing

3 eggs - beaten
1 1/2 cup milk
1 cup chicken broth
1/4 cup onion - chopped
1/4 cup celery - chopped
dash salt & pepper
2 quart bread cubes - dry

Mix eggs, milk, broth, onion, celery, and salt & pepper. Stir in bread cubes and pour into a lightly greased baking dish. Bake at 350° for 45-60 minutes or until golden brown on top and the center is thoroughly cooked.

Wendy's Copycat Chili

I entered the Chili cook-off at church this week and needed a winning recipe.   I scoured the internet for ideas - I don't personally enjoy chili, so this is a bit of a challenge.  I know lots of people who love some Wendy's chili, so in the end, I went with this copycat Wendy's chili recipe from Delish and modified it by adding some ideas from other recipes that I looked at - including bacon!

Wendy's Copycat Chili

1 T olive oil
5 slices bacon - chopped
1 onion - diced
2 garlic cloves - minced
1 green pepper - diced
2 stalks celery - diced
3 T tomato paste
3 lb hamburger
3 T chili powder
1 T cumin
1 tsp garlic powder
dash salt & pepper
1 can tomatoes & chiles
28 oz crushed tomatoes
2 cup beef broth
15 oz kidney beans - lightly drained
15 oz pinto beans - lightly drained

Brown hamburger, drain fat and set aside.  In a large pot over medium heat, heat olive oil, bacon, onion, garlic, pepper, and celery and cook until softened, about 5 minutes. Add in tomato paste, stirring constantly for 2 minutes.  Add browned hamburger and half of the beef broth so it doesn't burn. Add chili powder, cumin, and garlic powder, and season generously with salt and pepper. Pour in crushed tomatoes, using remaining beef broth to rinse the can to catch any remaining tomato. Add beans and stir to combine. Bring chili to a boil then reduce heat to low and let simmer until flavors meld and liquid is slightly reduced, about 40 minutes.  Serve with shredded cheddar cheese and sour cream.