Buttermilk Cheddar Bacon Bread and Chili

GREAT RESOURCE FIND

Kraft Foods' "Food & Family" magazine -- a quarterly publication -- prides itself on showcasing recipes for simple meals and snacks. It provides readers with budget-friendly ideas for quick, nutrition-packed lunches, celebration meal menus, desserts and recipes for family faves. The magazine's first free issue appeared in 2002 and and Kraft mailed the magazine to subscribers without a charge until 2009. Now, you can buy a subscription for a printed copy of the magazine delivered to your home or you can view it online for free after you register for the site.The magazine costs $13.98 for a one-year subscription; 

 

Recently I came across this publication and was impressed with the recipes, straightforward directions and easy to find ingredients. My lake neighbor Kathleen brought a loaf of Buttermilk Cheddar Bacon Bread to a neighborhood gathering. The recipe came from "Food and Family" magazine Fall 2014 issue and it was the perfect accompaniment to main entree chili.  This bread would be a great side for a Super Bowl party. It is moist and flavorful. 

Ingredients:

• 2-1/4 cup flour
• 1/4 cup sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 large egg-room temperature
• 1 cup buttermilk--room temperature 
• 1/4 cup melted butter
• 8 slices of bacon, cooked and crumbled
• 1 cup Kraft shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives or 1 TB. dried chives

Directions:

• Preheat oven to 350 degrees.
• Grease a loaf pan.
• Mix first 4 ingredients in a bowl.
• Whisk egg, buttermilk and melted butter in a separate bowl until blended.
• Add to flour mixture along with bacon, cheese and chives. Stir just until moistened.
• Bake 45 minutes or until a toothpick inserted in center comes out clean. 
• Cool in pan 15 minutes. Remove and cool on a wire rack. 

 A simmering pot of chili will warm up any occasion. It's the quintessential recipe for curing comfort food craving. This chili recipe was posted previously. It serves 8-10.

 Chili by Ever Ready

Cook’s Note: This recipe tastes better made a day ahead for the flavors to meld. 

Ingredients:

• 3 lbs. hamburger, cooked, drained and crumbled 
• 1 tsp. salt 
• ½ tsp. pepper 
• 2 cups diced celery 
• 2 cups diced sweet onions 
• 2 (24 oz.) jars of spicy tomato basil sauce or Marinara sauce
• 3 cans (14.5) diced tomatoes basil, garlic, oregano 
• 1-cup catsup 
• 1 cup water 
• 4 TB. fresh lemon juice 
• 2 TB. brown sugar 
• 2 ½ tsp. Worcestershire sauce 
• 2 tsp. cider vinegar 
• 1tsp. dry mustard 
• 3 cans light or dark red red kidney beans, drained 
• 3-4 TB. chili powder 

Directions:

• Brown hamburger with onions, celery salt and pepper to taste and drain. 
• In a crock pot or soup pot add hamburger mixture with rest of ingredients. 
• Simmer on low heat covered several hours stirring occasionally.