Mom's Potato Cheese Soup

Boil until tender: 8-10 (or more) potatoes, cut into small chunks 1 cup diced celery 1 cup shredded carrots Saute: 3/4 cup onion 1/4 cup butter Drain veggies and save liquid. Add onion to veggies and sprinkle with: 2 T. Flour 1 t. salt 1/4 t. pepper Add to veggies: 2 cups veggie water 1 cup evaporated milk Heat through (do not boil) and add: 1/2 pound Velveeta cheese

Buttermilk Pancakes

2 Cups Flour 2 eggs 2 T melted butter 2 T sugar 2 tsp salt 2 tsp baking soda 2 Cups buttermilk mix ingredients together and cook on skillet

Cinnamon Rolls

Combine: 3c. warm water 3T. yeast 1/4c. sugar Dissolve & Add: 1T. Salt 1/4c. melted butter (makes them less-tough) Use enough flour to make nice dough that follows hook around mixing bowl (maybe 8 or 9 cups.) I never count; I just know how the dough should look and feel - not too sticky. (See, I told you she's a little bit vague. I think I remember needing more like 10 cups of flour. Just so long as it isn't sticky.) The flour is off. I needed LESS than both of them suggested so add it slowly. Let rise 30 minutes or so. Punch down. Divide into three sections. Spray cooking spray on counter and roll dough into rectangle shape. Roll out to about 1/4" thickness. Spread with scant amount of butter (I spread soft butter with a spatula) sprinkle generously with mixture of BROWN SUGAR and cinnamon. Roll and cut into 4 sections - each 4 inches long. Place end up in greased cake pan and squish to be level with top of pan - this is the secret!! 4 to a pan...let rise about 30 minutes (sorry, I guess there's an hour of rising total) and bake at 350 until golden brown and hollow sounding - about 25 minutes. This makes a dozen whopper rolls! A halved recipe makes 8 giant rolls. Cream Cheese Frosting: 4T. LITE cream cheese. It's important to use the LITE kind. 2-3T. butter 1t.vanilla A few shakes of salt Powdered sugar (add until you have a good consistency) Milk to thin

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth 2 (4.5-ounce) cans chopped green chiles, divided 1 3/4 pounds skinned, boned chicken breasts $ 2 teaspoons olive oil 1 cup chopped onion $ 1 cup evaporated skim milk 1 cup (4 ounces) shredded Monterey Jack cheese 1/4 cup (2 ounces) tub-style light cream cheese $ 1 (10-ounce) can enchilada sauce 12 (6-inch) corn tortillas Cooking spray 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 1 ounce tortilla chips, crushed (about 6 chips) $ Preparation Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

SWEET AND SOUR POLSKA KIELBASA

Cut 1 package Hillshire Farms polska kielbasa into small chunks. Cook in frying pan until hot. While kielbasa is heating combine: 2 tbsp. soy sauce 2 tbsp. vinegar 1/4 c. sugar 3 tbsp. cornstarch Juice from 1 (20 oz.) can crushed pineapple Cook until thick and add crushed pineapple. Color with red food coloring if desired. Combine with kielbasa and serve over rice.

Kneaders French Toast

Kneaders French Toast - this recipe is for 3 loaves or 24 slices - hope you enjoy it!

3 loaves Kneaders Chunky Cinnamon Bread
8 eggs
3 cups milk
1 TBS brown sugar
1 tsp. salt
1 TBS vanilla
4 TBS butter

Make sure you use a large cookie sheet that has an edge. Line it with parchment paper (this is key, otherwise it sticks to the pan, caramelies and is impossible to serve) Karen suggested spraying the paper with oil cause some places still stuck to the paper).

Cut each loaf into 8 even slices just before dipping so it doesn't dry out.

Mix all ingredients except butter. dip each slice o f bread in the mixture (in and out of the mixture - don't let it soak).

Don't just pour the mixture over the tip - it doesn't come out the same. If it looks like you might run out of the mixture, just add an egg or two and a little milk, mix again & keep on dipping.

Lay each piece of bread flat on your cookie sheet. You can squish 12 pieces on one large cookie sheet.

Dab each piece of bread with butter

REFRIGERATE OVERNIGHT covered with foil.

Bake uncovered at 350 for 35 minutes or until starting to brown.

Ashley's Amazing Texan Chili

1 pound ground beef, browned
seasoned with
minced onion
Mexican chili powder
garlic

Add to:
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn, drained
1 can rotel
1 jar tomatoes
1 pkg taco seasoning
mexican chili powder to taste

Simmer for at least 30 minutes. Top with sour cream and cheese.