Pimento Cheese

For a quick summer treat, whip up a container of Pimento Cheese. You can use it to make a sandwich or spread on crackers like Triscuits or Ritz, or make an easy school lunch with this dip/sandwich spread!

1 lb sharp cheese, grated.

1 jar pimentos

1-2 tbsp mayonnaise

pimentocheese

Red pepper to taste

Combine in food processor until smooth or leave a bit chunky. 

Other serving options:

  • top a baked potato and brown in the oven
  • grilled pimento cheese sandwich
  • heat in an oven-safe dish for a warm dip
  • cut jalapeno peppers in half and top, bake till melted
  • toast on crusty french bread

(Recipe courtesy of Dot Moore)

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Let’s Do Lunch

Many schools have duty-free lunch for teachers, i.e. the teacher has a break while lunchroom monitors supervise the students.eater It’s a wonderful benefit that provides a much-needed respite.  Even though it might seem like a minor thing, kicking off a new school year with a few simple strategies can make duty-free lunch a “win-win” for you and the monitors that serve you. 

Students have a tendency to act differently when the teacher is not around.  To counteract that, you’ll need to create an expectation for your kids to do the right thing all the time. How do you set that tone?

  • Training appropriate behavior requires consistency and vigilance. Consider having lunch with your students in the cafeteria the first week of school. You’ll gain an opportunity to reinforce good manners, address outbursts and conflict, and encourage healthy eating habits.    
  • Do a surprise “pop in” and make yourself visible a few times in the first month or so. This will sit in the back of their minds, and serve as a subtle, lasting cue to behave.
  • I also like to invite them to have lunch with me in the classroom on occasion. By taking the time to do this you are showing them that you are interested in their lives.  When students sense that you truly care, they want to please you and behave correctly.

Fiesta Chip Dip

The following recipe is an ideal “party food” and is quick and easy to prepare.  It travels well and is a big hit at staff get-togethers or potluck events.  Though it’s technically an appetizer, our family sometimes makes a meal out of this warm and hearty dish.  (Serve it with a salad to balance out the meal.)

INGREDIENTS

  • 1 pound of ground beef
  • 1 pound of mild ground sausage (e.g. Jimmy Dean, Bob Evans, Tennessee Pride)
  • 1 can of undiluted nacho cheese soup
  • 1 can of undiluted cheddar cheese soup
  • 1 can of Ro-Tel (optional)
  • 8 ounces of Velveeta Cheese, cubed (This is half of a standard block)
  • Large bag of Tortilla Chips (I prefer to use Tostitos Scoops)

INSTRUCTIONS

Brown and drain the ground beef and sausage and place in a large crockpot.  Add both cans of soup (and Ro-Tel if you want a spicier flavor) and mix with a spoon.  Add cubes of Velveeta on top of the mixture.  Set crockpot to low and heat for ~30 minutes.  Serve with tortilla chips.

The recipe is quick and simple.  I often mix together the ingredients in advance and then heat up the dip about a half hour before I leave for the event.  It’s better if kept warm, so I often serve it in the crockpot set to low.

The recipe can also be prepared in a baking dish and heated in the oven.  Bake at 350 degrees for 20 minutes or until cheese is bubbly.

“2 for 1” Pot Roast

This pot roast is a “2 for 1” meal — pot roast on night #1 and barbecue on night #2.

Night One. roast1

INGREDIENTS

    1. 4-5 pound eye of round roast – depending on your family size
    2. bag of baby carrots, washed
    3. ½ cup Worcestershire sauce
    4. 1/2 tablespoon salt;  1 teaspoon black pepper
    5. medium onion, chopped
    6. bag of small potatoes, washed and quartered
    7. bag of salad, dressing and fixins
    8. “take & bake” bread or bread of your choiceroast2

Place first six ingredients in crock pot.  Fill with water to top of roast. Cook on low for 8-10 hours.  

Serve with salad and bread.  Leftover broth can be poured over roast for presentation and/or used as “au jus.” 

Night Two. 

The next night you can shred the leftover roast, place in crockpot, and add barbecue sauce. Cook until heated for 30 minutes. Serve on buns with french fries.