Potato Cheese Soup, Stef

4 medium potatoes, peeled and cut into 1 1/2 in cubes

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrots

(all cut 1 1/2 inches)

1 quart chicken broth

1/4 tsp marjoram

1/2 tsp salt or seasoned salt

pepper

1/2 lb Velveeta cheese

Cover vegetables in stockpot with chicken broth. Cover and boil 15-20 minutes until vegetables are soft. Pour ingredients into blender and puree until smooth. Return to saucepan and adjust seasonings (I didn't adjust). Add cheese and cook on low, stirring frequently, until cheese is melted.

Enjoy!

I quadrupled the recipe, so what you have is what this recipe makes - seems like it may serve 4-6. I don't think I've ever made a single recipe - always doubled. My mom used to make this for us growing up and I always associate it with a "special" day - looking back tihs was a lot of food, but the memory of this soup is always associated with cold winter days when she'd serve this with cheeseburgers cooked in the broiler - it's a wonder we weren't obese - though it's PLENTY hardy to serve as a meal of its own with a salad. Enjoy

Chicken with Creamy Chive Sauce

Ingredients
- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).
- ¼ cup butter
- 1 0.7-oz. package Italian salad dressing mix
- 1 10 ¾-oz. can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)
- Whole wheat pasta

Place chicken in a 3 ½ or 4-quart crockpot.
In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.
Pour over the chicken that is already in the crockpot.
Cover and cook on the low heat setting for 4 to 5 hours.
Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired

Enchiladas

lb ground beef

1 medium onion

4 cups shredded cheddar or mexican blend cheese

10-12 corn tortillas

1 can Tomato soup

1 can Cream of Mushroom soup

1 can enchilada sauce (I use Old El Paso)

Brown ground beef and drain

Dice onion

Mix soups and enchilada sauce together

Grease 9x13 pan. Dip both sides of tortilla into soup mixture. Scoop heaping "table"spoon (maybe about 4 Tbsp) meat mixture onto shell, sprinkle with onion and cheese. Roll and place seam side down. Repeat.

Pretty simple :)

Top with remaining sauce and any extra meat or onion left. Sprinkle with one cup cheese. Bake, uncovered, 20-25 minutes at 350. Enjoy!!

This reheats great in the microwave :)

From frozen, I would thaw COMPLETELY before heatin