Another day........

Realizing today we had only 9 more days here in Alabama is kind of bittersweet. We've made friends and look forward to our Friday night card gatherings not to mention the bike trails and the Gulf.  But we have a goal and if we want to get it accomplished this year we've got to get closer to Dunedin, Florida.  And I'd really like to have a permanent place in the South.

Today we rode our bikes in to Orange Beach and took the long way back to the park.  The sun was out but the air was kind of cool.  Well, to me it was.  Jack had shorts and a T shirt on.  I wore ear muffs.  Nice, beautiful, sunny day.  Jack grilled steaks and I threw in some potatoes to bake as well as a small salad.  Good end to a great day.

As most of you know Jack's loves his cooking shows.  I like Trisha Yearwood's cooking show too but that one is about it.  Last week Jack got a new recipe from her show and tried it.  Since Chelsea enjoys cooking we thought we post a picture of the completed dish along with the recipe.  You can add jalapeno's or hot sauce to spice it up but since Garth nor I like spicey foods she and Jack both left the hot stuff out.  It was delicious.  I good party dip.

Hot Corn Dip

Prep Time - 10 minutes
Cook Time - 40 minutes


Ingredients
Two 11 ounce cans Mexican corn, drained
Cooking spray or butter to grease pan
Two 4.5 ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese ( 8 ounces)
2/3 cup grated Parmesan (we used the real shredded cheese)
I cup mayonnaise
Tostitos  scoops

Preheat oven to 350 degrees
Grease 9X13  by 2 inch casserole dish (we used a deep dish ceramic pie plate)

Mix all together and spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges. Serve with scoops.