Potato Soup with Italian Sausage and Spinach

4 large russet potatoes - app. 2.5 lbs.  quartered, boiled, and peeled
6 cups whole milk
2 cups whipping cream
1 1/2 stick butter
salt and pepper to taste
1 tb. Italian seasoning
3/4 cup flour
1/2 lb. Italian sausage
1/2 to 1 cup frozen spinach
fresh grated parmesian cheese for topping if desired.
1 onion chopped

Put milk and whipping cream out to come to room temperature.

Brown Italian sausage and drain well.  Set aside.  Saute onion in 1 tb of butter and set aside.

  In large dutch oven, melt the rest of the butter.  Then slowly add the flour to make a roux, keeping it as light as possible.  Do this over low heat, very slowly.  Now slowly add the milk and whipping cream, whisking it to make a nice sauce.  Add the Italian seasoning Italian sausage, salt, pepper, and potatoes.  Simmer until thick and bubbly, stir frequently so it doesn't stick.  put about 1 cup (try not to put the sausge in, just the potato and cream)  in your blender and blend it, add back to pot.  You can use your blender to make the soup as creamy as you like it.  We like our soup kinda chunky.   Now add the spinach and simmer more before serving.

Spoon into bowls and top with freshly grated paremsian cheese.

Pumpkin Brownies

Ingredients:

3 oz cream cheese (softened)
1/2 cup canned pumpking (not pie filling)
3 TB sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

Box of Brownie mix (your favorite) I like the dark chocolate fudge.

Preheat oven to 350 for regular 8 x 8 pan or 325 for dark pan.

Beat  all the filling ingredients together.

Prepare brownie mix as instructed on box.

Grease and flour pan.  Spread 2/3 of brownie mix in pan.  Spoon filling on top of batter...spread gently.  Spoon remaining batter on top.  Swirl with a knife or I use a wooden skewer.

Bake as directed on box of brownie mix.

Gina's Firey Chili

1 large onion chopped
4 cloves garlic, minced
2 lbs stew meat chopped into bite size pieces
1 tsp salt
1 tsp ground black pepper
2 TB Adams Southwest Seasoning (or Chili Powder of your choice)
1 TB cumin or to taste (I like cumin)
1/2 tsp chipolte chili powder (omit if you don't like hot and spicy, this is very hot)
1 tsp ground achioto molido
1 tsp ancho chili powder
6TB flour 
2 cans chopped Hatch green chili unless you have the fresh or frozen ones...then add 1 cup of the chopped. roasted ones,
3 - 4 cups of water

Saute onion and garlic, add meat and all the seasonings until meat is nicely browned.  Slowly stir in the 6 TB of flour to make a nice thick roux.  Add the 2 cans of chopped chilis.  Stir.  Slowly add water until you get the correct consistency you want for the gravy.

Simmer over low to let all flavors meld together. Check and stir often, adjusting liquid as needed.


**********  Additions and alterations ******************

Here I hang my head as this part deviates from the traditional chili.

You may choose to add the large can of Rotel tomatoes

And some people like to add beans.

For purists, neither of these are acceptable.  Beans may be served on the side.  If so, please use barracho beans!

++++++++++++++++++  Toppings ++++++++++++++++++++++++

Optional

Grated cheese
chopped onion
tortialla strips
 Pico da gallo  

Colorado Green Chili (Chili Verde con Cerdo)

Ingredients:
2-3 lbs pork stew meat
olive oil
2 tb. minced garlic
1 large onion chopped
6 tb. flour
5 cups water or chicken broth
1 15 oz can of tomatoes ( I use rotel), drained
4 tomatillos shucked and chopped
1 16 oz jar of a good Salsa Verde or 2 cups of roasted Hatch Chili Peppers if you have them.
2 tb. cumin
2 tb chili powder or Adams Southwest Reserve (my favorite)
2 tsp. of Adobe chili powder (optional)
2 medium potatoes, peeled and chopped (totally optional and not traditional but I like them)

Brown onion, garlic, meat in olive oil.  Season with salt.  Add 6 tb  flour and make a thick roux.  Add in the rest of the ingredients and simmer over low heat stirring occasionally until done. 

Crockpot Tortellini Soup

1 bag of frozen tortellini - 1 small bag of fresh spinach - 2 cans of italian style diced tomatoes - 1 box or 4 cups or vegetable broth - 1 block of cream cheese - put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Apple Pie Sangria

Apple Pie Sangria ~ The absolute best drink for fall! This cocktail is amazing!

2 bottles (standard size) white, sweet wine,(Riesling or Moscato)
5 cups fresh apple cider
2 cups ginger ale
2 cups caramel vodka (for less strong- try 1 cup and add if desired)
3 honey crisp apples, chopped
3 pears, chopped
2 cinnamon sticks

Instructions:
Cut the fruit and place in the bottom of your pitcher or jug.
Combine all of the ingredients except the cinnamon sticks. Stir, stir, stir.
Let sit overnight (or at least a couple hours) about 4 hours before serving, throw in the cinnamon sticks. Stir, stir, stir. Serve over ice. Enjoy!

Sausage Biscuit Squares

1 cup Bisquick
1 cup grated cheese
1 pound sausage
4 eggs, beaten
salt and pepper to taste

Brown and drain sausage.  In medium size bowl, mix all ingedients together.  Spread into greased and floured 9 X 13 pan and bake at 350 for 15 minutes.  You can also put these in muffin tins but increase time to 20 minutes.  cut into squares and serve.

Western Style
Use Chorizo and Mexican cheeses and add Chili Powder to taste

Italian Style
Use Italian Sausage and Pizza blend grated cheeses, add Italian seasoning if desired.