Chili Cheese Dip

This is a great last minute, oh shit what can I take to the party, dip. It is so simple, delicious, and unhealthy. When you look at the recipe you might say to yourself oh that doesn't sound that good but man oh man it tastes great.

Ingredients:

• a package of cream cheese - I like to use the Neufchatel 1/3 less fat type because I think it tastes the same
• a can of hormel's chili, I like the turkey with beans - You could of course use some of your own chili for this which would make it a bit lower in sodium and better for you
• enough cheddar cheese to cover the top of the dish
• an 8x8 glass baking dish

Preheat the oven to 350 degrees.

Let the cream cheese sit out at room temperature so that it is soft and easy to spread.
Spread the cream cheese in the bottom of the baking dish.
Next, place the chili on top and spread out evenly.
Lastly cover the chili with cheddar cheese.
Bake for 20 min or until hot and bubbly. Serve with tortilla chips.

Easy No Knead Crusty Bread

This bread turns out just like expensive artisan bread at the grocery store. A nice crusty outside with a soft inside. It is really easy you just have to plan ahead.

Ingredients:
1/4 tsp active dry yeasy
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. I plan to try using whole wheat flour next or a combo of the two
1 1/2 tsp salt
a dutch oven - cast iron, enamel, Pyrex or ceramic. I am of course partial to cast iron.

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. If the heat in your house doesn't work like mine you may want it to sit longer or find a sunny or warmer spot to place the dough.
   
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. I had to add a decent amount more flour at this stage, although be careful because I think I overworked my dough a bit. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.