Meghan's take on Funfetti Cake

1 box "Funfetti" cake mix

1 package white chocolate instant pudding mix

2 tsp almond extract

1 tsp vanilla

4 eggs

1/2 cup butter

1 cup whole milk

mix all together until smooth and bake at 350 for approx 30 minutes until done

Tomato Brushetta

3 large vine ripe tomatoes, diced
1 small red onion, diced (1/2c) *I use green onions
1 diced cucumber
6 green olives, minced *optional - dont bother if its not in your fridge
2 tbl olive oil
2 tbl balsamic vinegar
fresh chopped basil *I use dry
salt and pepper to taste
add 1/4 bread crumbs
toss and let sand for 30 min

enjoy on toasted french bread, we also enjoy sourdough buttered and broiled

Potato Soup - September featured recipe

1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped 1onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk   

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.