Beer Cheese Dip
 
I have my second grade teacher, Mrs. Hamilton, to thank for this recipe.  I loved to hang out with Mrs. Hamilton at the end of the school day before my bus arrived and this is when I learned she loved Cheetos!  At the end of many days, my teacher would pull out a bag of these puffy treats from her bottom desk drawer and share a few with me and the other “late bus” kids. Because of Mrs. Hamilton's love of the cheesy taste of Cheetos, it makes complete sense as to why she is responsible for introducing this cheesy dip to me years later when I ended up teaching with her at my former elementary school, Crystal Lawns. Each month a potluck was held in the teachers’ lounge and this was her go-to dish.  This is one of those recipes I have committed to memory. It too, is my go to when asked to bring something to a get-together. If you love cheese, chances are you will love this dip! Here it is… 
 
2 (8 ounce) packages cream cheese, room temperature
1 (1 ounce) package ranch dressing mix
2 scallions finely chopped (include some green)
2 cups sharp shredded cheddar cheese
½ to 1 Cup beer
Pretzels
 
Using a hand mixer, blend the cream cheese and ranch dressing mix until smooth.  Add the chopped scallions and cheese – use the mixer to blend.  Add beer starting with ½ cup and blend.  If dip is too thick, add a bit more beer and mix being careful not to add to much as it will make the dip soupy.  Chill several hours before serving.
 
Serve with pretzels.  I like to use the “old style” large pretzels, but any pretzel will work!

Enjoy-
Holly

Matt and I took a Thanksgiving cooking class over 18 years ago at the original location of the Chopping Block in Chicago located on Sheffield Avenue. It was so fun to watch owner, Shelley Young, quickly put this recipe together before she got started on the main menu of Thanksgiving dinner.  Matt and I along with four other students got to taste the apple pie - I knew at the first bite this would be a favorite for years to come.  I bought the pie plate she recommended using for the pie and have been baking in it ever since!
 
Pie Crust
2 cups of flour
1 to 2 tablespoons of granulated sugar
pinch of salt
1 ½ stick of unsalted cold butter
¼ cup of cold shortening (place in refrigerator several hours before using)
¼ cup cold water (use ice water for best result)
 
Put flour, sugar and salt in a food processor. Cut up butter and shortening into small pieces and add to processor. Pulse mixture until slightly blended. Use your hands to make sure butter is in little pieces throughout the flour mixture. Process mixture a bit more and then add the cold water. Continue to process until the mixture forms into a ball.  Turn dough out onto the counter and divide the crust into 2 unequal parts – larger portion for bottom crust and smaller portion for top crust. Wrap separately in plastic wrap and refrigerate for a few hours. (This dough can also be frozen for up to 6 months – just place in refrigerator 24 hours before use).
 
Pie Filling
3 ½ pounds apples (I have always used granny smith) – peel, core and cut into chunks
½ cup flour
1 ¼ cup granulated sugar
1 teaspoon cinnamon
pinch of salt
2 tablespoons unsalted butter cut into pieces
Heavy cream and sugar for garnish
 
Mix the first five above ingredients together and let sit. Roll out bottom, larger crust and place in pie dish. Add filling and sprinkle pieces of butter on top. Roll out top crust and place over filling. Close crust by pinching top and bottom crusts together around the pie dish. Brush top of pie with heavy cream and sprinkle generously with sugar. Place pie on baking sheet and bake in 350 oven for 1 to 1 ½ hours.

​Happy baking!
Holly
P.S. If you are too tired to bake, you can order an apple pie from the Chopping Block! Tell Shelley I sent you!