CHICKEN CHILI and BLONDIES

A friend came to help me decorate for the fall - it is such a beautiful time in the Ozarks - and Noel always does an amazing job!!
With the cooler weather in mind, I made a fall inspired dinner - perfect with a glass of wine, and great company.

CHICKEN CHILI

2 tablespoons olive oil
1 cup leeks, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1 pound of ground turkey
3 chicken breasts, cooked and diced
1 (16 ounce) can of garbanzo beans
2 teaspoons pickled jalapeno, chopped
3 cups chicken broth
salt and pepper
shredded cheddar cheese, fresh chopped parsley and sour cream to serve

Heat oil in a saucepan, add leeks and garlic, saute 5 minutes.
Add cumin and ground turkey. Cook until turkey is browned. Add chicken, beans, jalapeno, and broth. Bring to a boil, simmer about 20 minutes.
Serve topped with cheese, parsley and sour cream.
Enjoy!

Recipe adapted from Relish
www.relish.com

BLONDIES

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
3 sticks of unsalted butter
3 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract

Adjust oven rack to lowest position.
Heat oven to 325F. Spray a 9 by13 baking pan with cooking spray.
Whisk flour, baking powder and salt in a small bowl. Then heat butter and brown sugar in a large pan until bubbling hot.
Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients into eggs.
Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes.
Remove from oven and let cool.
Cut blondies into bars and serve.
Enjoy!

Recipe adapted from USA Weekend, May 2006
www.usaweekend.com