Creamy Chicken and Cheese Chowder

1 c. chicken, cooked and shredded
4 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 c. thinly sliced carrot
1/2 c. diced red pepper
4 c. chicken stock
2 Tbsp. butter
1/3 c. butter
1/3 c. all-purpose flour
3 1/2 c. milk
4 c. grated Colby-jack cheese, shredded

In a medium skillet, melt 2 Tbsp. butter. Add potatoes, onion, carrots, and red pepper.  Cook until veggies are covered in butter then add 1/2 c. chicken stock. Cover and let simmer 15 minutes or until potatoes are tender making sure to add more stock if it cooks down. In a separate large soup pot make a white sauce. Melt 1/3 c. butter add flour and milk stirring constantly until thick. Add cheese and stir with wooden spoon until melted. Do not boil. Stir in veggies and chicken. Serve hot.

Spinach Salami Salad

1/4 lb. hard salami, cut into 1/2 in. pieces
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
salt and pepper
1/2 red onion, chopped
8 c. baby spinach
4 hard boiled eggs, chopped

Heat olive oil over medium heat in medium skillet. Add salami, red wine vinegar, mustard, honey, salt and pepper. Cook 4 minutes stirring. Add red onion and cook another 4 minutes until it begins to soften. Divide spinach onto 4 plates. Spoon cooked mixture over top and sprinkle with chopped eggs.

This is a great dinner salad alone or served alongside a creamy soup.

Fast Brownies

2 oz. semi-sweet chocolate chips
3/4 c. butter
2 eggs
1 c. sugar
1/2 c. flour

Melt the chocolate chips and butter in a large bowl in the microwave. Stir until smooth and add sugar. Stir until sugar is dissolved. Add eggs and beat well into mixture. Add flour. Stir until smooth and pour into greased 8X8. Bake at 350 for 25 minutes or until toothpick comes out clean.

These are fast to make and the kids love to make them all by themselves. It is so easy and a lot of pouring and stirring; just what they love!

Cloverleaf Rolls

1 tsp. sugar
1/4 c. very warm water
1 pkg. active dry yeast
1/2 c. butter, melted
1 c. lukewarm milk
1 tsp. salt
1/2 c. sugar
3 eggs, beaten
4 1/2 c. all-purpose flour
1/4 c. butter, melted

Dissolve 1 tsp. sugar in warm water and add yeast. Set mixture aside. Mix 1/2 c. melted butter, warm milk, salt, sugar and eggs together in a large bowl. Add 2 1/2 c. flour and yeast. Stir. Add additional flour and stir until dough is thick but still sticky (pulling from side of bowl). Set in a warm place covered with a cloth. Let dough rise 2 hours. Punch down dough (or stir with wooden spoon). Cover dough again and let set in warm place for 30 minutes. Separate dough and roll into balls, using about 2 Tbsp. dough for each ball. Roll balls in 1/4 c. melted butter. Place 3 balls in each cupcake tin. Set rolls in a warm place, covered for 1 1/2 hours. Bake rolls at 375 degrees for 10 minutes.

Spiced mini burgers with couscous

1 10oz. box couscous (1 1/2 c.)
1 lb. ground beef
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
kosher salt and black pepper
3 Tbsp. olive oil
6 green onions, sliced
2 medium tomatoes, sliced in 1 in. chunks
1 cucumber, cut into 1/2 moons
3 Tbsp. lemon juice
1/2 c. crumbled feta cheese

Cook couscous according to package directions. Form the beef into 12 small 1/2 inch thick patties. Place patties on griddle over medium high heat; sprinkle with the cumin, oregano, salt and pepper. Cook patties about 5 minutes each side. Toss the couscous with the olive oil, green onions, tomatoes, cucumber, lemon juice, salt and pepper. Serve with burgers; sprinkling all with feta cheese before serving.

A great Labor Day meal using the last of your garden veggies!

Taco Salad

1 lb. ground turkey, cooked
2 medium tomatoes, chopped
2 celery stalks, chopped
1 14 oz. can pinto beans, rinsed and drained
2 carrots, chopped
1 bunch green onions, diced
3 c. Colby jack cheese, shredded

Mix all in a large bowl and serve on top of fresh lettuce with dressing of your choice.  (I use ranch)

I think the beans make this, add 2 cans if you like!

Make Ahead (Freezer) Garlic Pizza Crust

2 Tbsp. yeast
2 c. tepid water (90 degrees)
2 Tbsp. honey
1/4 c. oil
1 tsp. salt
3 cloves crushed garlic
3 tsp. dried basil
about 5 c. flour

Dissolve yeast in water and add sugar. Wait until mixture starts to form bubbles. (a few minutes) Then add oil, salt, garlic and basil. Mix in flour 1 to 2 c. at a time until dough pulls from the sides of the bowl. Stir until smooth. Place into gallon freezer bags and put in freezer for up to 3 months.

To bake. Remove dough from freezer. Place dough in a greased bowl. Cover bowl with a towel and dough to rise about 6 hours. Punch down dough. Oil baking sheet and using fingers, press dough out to the edges. Pierce dough with a fork before baking. Add your choice of toppings and bake at 425 degrees for 20 minutes.

I had the chance to make this today with my BFF. We made it with wheat straight from her flour mill. Heavenly-

One Pot Bean-Mac

1 lb. ground beef
1 15 oz. can black beans
1 15 oz. can tomato sauce
1 15 oz. can petite diced tomatoes
2 c. elbow macaroni
2 to 3 tsp. salt
1 Tbsp. minced onions
1 tsp. oregano
1 tsp. minced garlic
1 c. shredded Monterey Jack or cheddar cheese

In a medium pot brown meat adding salt, onions, oregano and garlic as you are browning. Once meat is brown add beans with their liquid, the tomato sauce and diced tomatoes. Cook to boiling. Stir in macaroni, simmer, covered, about 20 minutes or until macaroni is tender, stirring ever so often. Transfer to bowls and serve with cheese atop!

This is a great pre game meal!