Broccoli cheddar soup by Chrissy Evans

INGREDIENTS: 1 tablespoon butter,melted 1/2 medium onion,chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots,julienned salt and pepper,to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese

PREPARATION: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Potato-Cheddar Soup by Elisabeth Upton

Ingredients:

• 4 bacon slices
• 1 leek, white portion only, halved, rinsed and thinly sliced
• 3 large russet potatoes, peeled and cubed
• 2 cups chicken broth
• 3 cups milk
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 1/2 cup shredded sharp cheddar cheese
• Salt, to taste

Directions:

Cook the bacon and vegetables
In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.

Discard all but 2 Tbs. of the bacon drippings from the pan and return the pan to medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes.

Puree the soup
Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer.

Using a food processor or blender, process the soup to a smooth puree. Return the soup to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper. Ladle the soup into warmed bowls, crumble the bacon on top and serve immediately. Serves 4.

Cheesy Toast from Hallie Wiseley:

White bread

American cheese

sugar

place slice(s) of bread on cookie sheet. Top with cheese. then sprinkle sugar on top (about a teaspoon per slice).

place in oven and broil until sugar is bubbly and starts to darken. Once the sugar begins bubbling, it will burn quickly, so keep your eyes on it and be ready to pull the pan out of the oven.

Halley's grandma used to make this for a treat for Molly. So cool.

Cheddar Bacon Potato Crisps from Molly Smith:

4-5 small red potatoes

shredded cheddar cheese (I used Colby-Jack)

4-6 strips of bacon-cooked

cherry tomatoes, chives, sour cream (all optional)

preheat oven to 425. lightly grease a mini muffin pan. (haven't tried it, but layering on a cookie sheet may work) Thinly slice potatoes.

Llayer: potato slice, cheddar cheese and bacon. repeat. top with a potato slice and cheese

bake for 12-14 minutes.

top with dollop of sour cream, snipped chives and half cherry tomato.

7 Layer Dip by Rachel Carlson

1 Can Refried Beans
2 Avocados smashed
2 C sour cream
Shredded cheese about 1 1/2 C
1 Diced Tomato
1/2 C sliced olives
1/4 C scallions

Layer in in order in a 2 quart casserole dish or pie plate.
(Can make the day before, Be sure to cover the avocado COMPLETELY with the sour cream so it doesn't brown).
Refrigerate.

Serve with tortilla chips.

Chicken and Dressing from Suzie Romans

Ingredients

3 pounds of cooked, boned, and skinned chicken cut

into pieces (or boneless breast pieces)

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 small can of pet milk

1 tablespoon of sage ( optional)

1 or 2 packages of chicken flavored stove top made

with butter and chicken broth

How to make it:

Make the stuffing mix with reall butter and chicken broth from the chicken you cooked. Mix in sage if desired.

Spread in the bottom of a 9x13 casserole pan.

Arrange the chicken pieces on top of the dressing.

Mix the soups and the small can of milk together and pour over the chicken.

Bake at 450 degrees for 20-30 minutes until bubbles.

Corn Casserole by Heather Goodman

Ingredients:

• ½ cup chopped onions
• ¼ cup chopped celery
• ¼ cup green bell pepper
• ½ cup shredded sharp cheddar cheese
• 2 (11 oz) cans white corn, drained
• 1 (14.5 oz) can French cut green beans, drained
• 1 can condensed cream of celery soup
• 1 8oz container sour cream
• 1 sleeve Ritz crackers, crushed
• ½ cup butter, melted

Directions:

• Preheat oven to 350
• In large bowl, combine all but last two ingredients. Spoon into 2qt casserole dish
• Combine crushed Ritz crackers with butter, then sprinkle mixture on top of casserole
• Bake for 45 minutes