Chicken Veggie Subs

Ingredients
2 chicken breasts, cooked and cut into strips
1 bell pepper (any color)
6 white mushrooms
1 small onion
1 Tbs vegetable oil
1 tomato
4 sub rolls
4 slices provolone cheese

Directions
- Chop pepper, mushroom and onion and sauté in vegetable oil. When veggies are soft but not mushy add cooked chicken and heat until warmed through.
- Open all four sub rolls and top each one with a slice of provolone cheese. Toast until cheese melts and sub roll is hot.
- Slice tomato.
- Load chicken, vegetables and tomato onto hot sub rolls.

Serves 4

Submitted by Amy

Beer Batter Cheese Bread

Ingredients
8 ounces Gruyere cheese (4 oz shredded and 4 oz cut into 1/4-inch cubes)
3 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (12-oz) light-bodied beer, such as Budwiser
4 tablespoons unsalted butter, melted

Directions
- Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5 inch loaf pan.
- Combine shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in large bowl.
- Stir in beer and mix until well combined (will be very thick).
- Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
- Bake until deep golden brown and tooth pick inserted into center comes out clean, about 45 to 50 minutes.
- Cool bread in pan for 5 minutes, then turn out onto rack.
- Cool completely and slice as desired (good warm, too).

Variations
- With smoked gouda and bacon: Follow recipe for bread substituting 8 oz gouda for gruyere. Stir 8 slices of bacon (cooked until crisp and crumbled) into bowl with cheese.
- With cheddar and Jalapeno: Follow recipe for bread substituting 8 oz extra sharp cheddar cheese for Gruyere. Stir 2 seeded and minced jalapeno chiles into bowl with cheese.

Hints
- Makes 1 9-inch loaf.
- Insert a toothpick in a few spots when testing for doneness; it may hit a pocket of cheese which resembles uncooked batter on the toothpick.
- Mild American lagers like Budwiser and Miller Genuine draft work best.

Submitted by Kelly

Marshmallow Brownies

Ingredients
Brownies (made from mix)
1 Small jar marshmallow fluff
1 Can chocolate frosting

Directions
- Make your favorite box brownie mix in a 9x13 pan.
- Dollop a small jar of marshmallow fluff all over the top as soon as it comes out of the oven.
- Wait a few minutes for it to melt, then gently spread.
- Heat a can of chocolate frosting in the microwave for about 15 sec, stir, then dollop on top of marshmallow.
- Using a knife, swirl the frosting and marshmallow together.
- Let cool, then loosely cover until frosting hardens.

Submitted by Kelly

Creamy Potato Soup With Roasted Garlic

Ingredients
1 garlic bulb, cloves seperated (unpeeled)
2 cups reduced sodium chicken broth
4 teaspoons olive oil
1 onion chopped
1 1/4 pounds potatoes, peeled and cubed
1 bay leaf
2 cups low fat or fat free buttermilk
10 oz frozen chopped green beans, thawed
1/2 cup lean ham
Freshly ground pepper to taste

Directions

To roast the garlic:
- Preheat the over to 350
- Line a small shallow baking pan with foil.
- In the pan, combine the garlic, 1/4 cup of the broth, and 2 teaspoons of the oil.
- Cover with foil and bake until the cloves are soft and have absorbed all the liquid, about 1 hour. - Once cool enough, squeeze the pulp of the cloves out of the papery skin

To prepare the soup:
- In a large nonstick saucepan over medium heat the remaining 2 teaspoons of oil
- Sautee the onion until softened, about 5 minutes
- Add remaining 1 3/4 cups broth, potatoes, garlic and bay leaf, bring to a boil
- Reduce heat, let simmer for 15-20 minutes
- Discard bay leaf, remove 1 cup potatoes and set aside

- Transfer remaining potato-onion mixture to a blender or food processor; puree
- Return to sauce pan
- Stir in the potato chunks, buttermilk, green beans, and ham
- Heat to serving temp
- Sprinkle with pepper

Submitted by Erin

Butternut Squash Soup

Ingredients
2 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Directions
- Peel squash and chop onion.
- Cut squash into 1-inch chunks.
- In large pot melt butter.
- Add onion and cook until translucent, about 8 minutes.
- Add squash and stock. Bring to a simmer and cook until squash is tender.
- Remove squash and onion chunks with slotted spoon and place in a blender and puree.
- Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

Submitted by Amy