Bon Appetit Friends

1lb. spicy Italian sausage - crumbled ½ lb. smoked bacon - chopped 1 qt. water 2 14oz cans chicken broth 2 lg russet potatoes - cubed 2 garlic cloves - crushed 1 med. onion - chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream Salt and pepper to taste Brown sausage in skillet over medium-high heat; drain, set aside. Brown bacon in skillet over medium-high heat; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 min. Add kale and cream to pot; season with salt and pepper; heat through. *Can substitute cauliflower in place of potatoes for low-carb diets. I know that the Olive Garden is so 1990's, but I LOVE this soup! I made it with regular sausage and had crushed red pepper on the side since all members of my family can't do spicy.

2 large peaches (or as many as you’d like) peeled and sliced 1 ½ c. sugar (divided) ½ c. butter or margarine, melted 1 c. flour 2 t. baking powder ¼ t. salt dash of nutmeg ¾ c. milk -In a bowl, combine peaches and ¾ c sugar then set aside -Pour butter into 8 in. square baking dish -In a bowl, combine flour, baking powder, salt, nutmeg, and remaining sugar. Stir in milk. Pour over butter. Top with peaches. -Bake @ 375 for 45-50 minutes

1 lb. ground beef 1/4 cup seasoned dry bread crumbs 1 egg 1 tsp. minced garlic 1 jar (14 1/2 oz) pasta sauce crusty rolls Mild giardiniera 1. Heat oven to 400. Mix ground beef, bread crumbs, egg, garlic, 2 Tbsp. water, 1/2 tsp. salt and 1/8 tsp. pepper lightly but thoroughly. Shape into 12 two-inch meatballs. 2. Place on rack in broiler pan. Bake in 400 degree oven for 17 to 19 minutes to medium doneness, until not pink in center and juices show no pink color. 3. Heat meatballs in sauce. Serve in rolls with giardiniera. Makes 4 servings

INGREDIENTS: 3/4-1 full bag of cooked penne pasta 2 breasts of cooked chicken, diced 1 can diced tomatoes, undrained 2 cups 3 Cheese Alfredo Sauce (or any Alfredo) 1/2-1 cup shredded Parmesan cheese 1/2-1 cup shredded cheddar cheese 1/2-1 cup shredded mozzarella cheese(or whatever cheeses you have available 1 T parsley butter DIRECTIONS:Preheat oven to 350. Prepare the noodles as directed on label. Cook cubed chicken on medium sauce pan.Meanwhile, mix the Alfredo sauce, undrained tomatoes, cheeses and parsley together in a large mixing bowl. Pour the cooked penne pasta, and chicken into the Alfredo mixture and blend well. Dump entire mixture into 9x13 baking dish. Dab the top of the pasta w/butter and bake for 35-40 minutes at 350.

INGREDIENTS 1T olive oil 10 oz. boneless chicken cut into bite size pieces 1 1/2 T chili powder 1 1/2 T cumin 2(14.5 oz) cans diced tomatoes 1 (15oz) can black or red beans 1(4.5) can minced green chilies 1 C yellow whole-kernel corn salt and cayenne pepper to taste DIRECTIONS: In a medium saucepan, saute chicken in olive oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute another 3-4 minutes or until chicken is cooked. Add remaining ingredients; heat through. 4 servings

5 lb.trimmed beef briskets salt and ground black pepper 1 T garlic powder 2 c chipotle chunky salsa 1/2 c packed brown sugar 1/2 c Worcestershire sauce Sandwich buns or hamburger rolls Season brisket with salt, black pepper, and garlic powder and place in 3 qt. shallow baking dish. Mix salsa, brown sugar, and Worcestershire and spread over brisket. Cover and refrigerate overnight. Bake covered, at 300, for 4 1/2 to 5 hours or until tender. Slice or shread brisket and serve with juices on rolls.