4 Cheese Spaghetti and Meatballs

1 16 oz. package thin spaghetti noodles, cooked and drained
2 Tbsp. butter
2 eggs
6 oz. feta cheese, crumbled
1/4 c. Parmesan cheese
1 1/2 c. Colby-jack cheese, shredded
24 oz. pasta sauce (I use Classico Roasted Garlic)
1 lb. ground turkey
1 Tbsp. dried basil
1 Tbsp. garlic powder
1/4 c. minced onion
1/2 c. oats
1/2 c. ketchup

Heat oven to 350 degrees. Butter a 9X13 baking dish.

Cook noodles according to package directions. Drain the pasta and return it to the pot. Add 2 Tbsp. butter, 1 egg, feta cheese and Parmesan cheese. Stir and transfer the pasta to the casserole dish. Top pasta with 1 1/2 c. Colby-jack cheese.

Meanwhile, in a medium mixing bowl mix together the turkey, basil, garlic powder, minced onion, oats, ketchup and 1 egg to make the meatballs. Stir until well mixed. Scoop meat by tablespoons to form meatballs (or roll into 1 1/2 inch balls) and place across the top of the pasta.

Pour pasta sauce over all. Bake at 350 degrees for 35 minutes.

Cheese Muffins

2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
2 Tbsp. butter
1 c. grated Colby-jack cheese
1 c. milk

Preheat oven to 425 degrees. Mix together the flour, salt, and baking powder in a large bowl. Cut in the butter with a pastry knife until the mixture resembles fine crumbs. Stir in the grated cheese.
Add the milk all at once and stir quickly with a fork or whisk for 20 seconds. The batter should be lumpy; do not over mix. Divide the mixture among 12 greased muffin cups, filling them 2/3 full. Bake for 15 to 20 minutes, until lightly browned.

Adapted by me from The Junior League Centennial Cookbook

Our oldest reminded me recently I use to make these a lot. (about weekly) I would like to get back into the habit of making these a lot, again!

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!