Cheese Soup

2 cubes or t. chicken bouillon
3 C. water
1 C. cauliflower, chopped
1 C. broccoli, chopped
1 C. onion, chopped
1 C. potatoes, diced
1 C. celery, diced
1 C. carrots, thinly sliced
2 cans cream of chicken soup
8 oz. Cheez Whiz
1 C. frozen peas
1/2 lb. bacon, cooked and crumbled (optional)

Dissolve bouillon in water and bring to a boil. Add chopped vegetables and simmer for about 30 minutes, or until tender. Stir in soup and cheese. Stir and simmer until cheese is melted, being careful not to scorch. Add peas and bacon and heat through.

Recipe from: Melanie Webb

Cherry squares

1/2 C. butter
1/2 C. margarine
1 3/4 C. sugar
4 eggs
3 C. flour
1 tsp vanilla
1 tsp almond extract
1 can cherry pie filling

Cream butter and sugar. Add eggs one at a time. beat in flour vanilla and almond. Spread 3/4 of the dough on a 11x15(jelly roll pan) sheet. Drop 1 can of cherry pie filling over batter by spoonfuls. Drop the rest of the dough by teaspoonfuls on top of cherries. Bake at 350 for 35-40 minutes. Cool and cut into squares.

Toffee dip for apples

1 8oz. cream chhese, softened
3/4 C. brown sugar
1/2 C. sugar
1 tsp vanilla
1 8oz. bag Heath toffee bits

Whip together and serve with sliced apples.

Baked Artichoke Cheese Dip

1 can marinated artichoke hearts, mostly drained
1 clove garlic, peeled
dash pepper
dash paprika
1 C. sour cream
8 oz. cream cheese, softened
1 1/2 C. mozzarella or monterey jack cheese, shredded
1/2 C. parmesan cheese
1/2 bag frozen cut or chopped spinach

Thaw and drain spinach, set aside. Preheat oven to 350 degrees. Combine artichoke hearts, garlic, pepper, and paprika in blender. Blend well until creamy. Scrape into medium sized mixing bowl. Add remaining ingredients EXCEPT spinach one at a time and mix well with hand mixer. Gently stir in the spinach. Mound into baking dish and bake for 25 minutes or until it is lightly browned. Spread on crackers or bread.

NOTE: If you have a food processor you could make the entire recipe with that. Still be sure to stir in the spinach or your dip will have a yucky green tint to the whole thing. If you only have a blender do not try to mix everything in it. I learned this the hard way. It will just bind up your blender.

From: Cristianne Casper

Oven Fried Chimichangas

1 1/2 C. chicken, cooked and chopped
1 t. cumin
1/2 t. oregano
2/3 C. picante sauce
1 C. shredded cheddar cheese
2 green onions, chopped (optional)
6-8 flour tortillas
2 T. melted butter or margarine
toothpicks

Preheat oven to 350 degrees. Line a 9x13 pan with foil. Lightly grease the foil. Mix chicken, cumin, oregano, picante sauce, cheese, and onions. Place approximately 1/2 C. of the mixture in the center of tortilla. Fold and place seam side down in pan. Fasten with a toothpick if necessary. Brush with melted butter and bake for 35 min. or until browned. These freeze well.

From: Jenn Diaz

Potato And Chicken Casserole

2 chicken breasts, cooked and cut
4-6 medium potatoes, peeled and sliced
2 cans green beans, drained

White Sauce:
3 T. margarine
3 T. flour
1 t. salt
1/4 t. pepper
3/4 t. dry mustard
1 1/2 C. milk
3/4 C. mayonnaise

Preheat oven to 350 degrees. In a 9x13 pan layer potatoes, green beans, and chicken. In a saucepan melt the margarine. Gradually add flour, salt, pepper, and dry mustard. Add milk all at once and mix with a whisk to keep from clumping. Boil for 1 minute. Remove from heat and add mayonnaise. Pour over the potatoes, beans, and chicken. Cover and bake for 45 minutes. My family loves to add a little season-all to the top before they eat it.

From: Danae Wood