Italian Wedding Soup

To make the broth:

Boil and simmer one whole chicken for 2 hours. Cook with carrots, celery, onion, basil leaves, salt, pepper, parsley. I let it boil well for about a half hour, then simmer for the rest of the time.

Strain the broth into a clean pot, and set the chicken and vegetables aside.

With the broth in the clean pot, add a large can of chicken broth.

Into the broth, put finely chopped carrots, celery, onions and a small bag of spinach, finely chopped. Cook for about 20 minutes.

While the chicken is simmering, prepare the meatballs:

1/2 pound lean ground beef
2 tablespoons bread crumbs (I use seasoned)
1 tablespoon Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 egg, slightly beaten

Mix together well and form into small meatballs - 1/4 to 1/2 inch in size. The smaller the better.

Put a small amount of the simmering soup in the second step into a small pot and boil the meatballs for about 20 minutes, after dropping them in one by one. Then add to the soup mixture.

Add cooked orzo - 1 box if you like noodles - to the cooked soup. Garnish the individual servings with a topping of Parmeson cheese.

Cheeseburger Soup

by Kelly G.

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all purpose flour
8 ounces process cheese (Velveeta), cubed (2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3 qt. saucepan, cook beef over medium heat until no longer pink; drain and sest aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Potluck Potatoes

by Vickie W.

4 cups potatoes, cooked, peeled, and diced
10-3/4 oz. can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/3 cup butter or margarine, melted
1/4 cup chopped onions
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. pepper

Combine all indredients in slow cooker. Mix well. Cover. Cook on low 3-4 hours.

Variations:
If you prefer soft onions, saute in skillet in butter or margarine before combining with other ingredients.

Add chopped ham or dried beef.

Taco Salad

by Marsha E.

Brown 1 pound hamburger.
Add a package of taco seasoning and 1/2 cup water.
Let cool.

1 head lettuce

Add cooled hamburger just before serving (so it doesn't get soggy).

Add dressing - 1/2 Thousand Island and 1/2 salsa mixed together. (The amount depends on how much lettuce you use)
Add 1 package shredded cheese, tomatoes, tortilla chips.
Sour cream on top, if desired.

oh-so-easy tomato cream soup

by Becky S.

2 cups milk
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg (8 oz.) cream cheese, softened
1/4 cup coarsely chopped fresh basil
1/2 tsp salt
1/8 tsp. pepper

Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through.

Peanut Butter Striped Delight

by Pat M. (from Kraftfoods)

35 Oreo Cookies
6 tablespoons, butter, melted
1 8-oz package Cream cheese, softened
1/4 cup sugar
3 cups plus 2 tbsp. cold milk, divided
1 8-oz tub Cool Whip Whipped Topping, thawed, divided
2 pkg (4-serving size each) Jell-o Vanilla Flavor Instant Pudding 1/3 cup peantu butter

Place cookies in food processor; proces until fine crumbs form. Transfer to medium bowl. Add butter; mix well. Press onto bottom of 13x9 inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tbsp. milk in separate bowl, with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.

Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping ; cover.

Refrigerate at least 4 hours before cutting into pieces to serve. Store leftovers in refrigerator.

Cookie Dough Brownies

By Vicki W.

4 eggs
1 cup canola oil
2 cups granulated pure cane sugar
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Filling:
1/2 cup butter, softened
1/2 cup pure cand dark brown sugar
1/4 cup granulated pure cane sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all purpose flour

Glaze:
1 cup (6 oz.) semisweet chocolate chips
1 tablespoon shortening
3/4 cup chopped walnuts

In a large bowl, beat the eggs, oil and sugar. Stir in vanilla. Combine flourc cocoa and salt; gradually add to egg mixture. Stir in walnuts if desired.

Pour into a greased 13 x 9 baking pan. Bake at 350 for 30 minutes or until brownies test done. Cool completely.

For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over the brownies; chill until firm.

For glaze, in a microwave, melt chocolate chips and s hortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Oatmeal Carmelita Bars

By Vicki W.

Crust
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened

Filling/Topping
1 (12/5 oz) jar (1 cup) caramel ice cream topping
3 tablespoons flour
1 cup semisweet chocolate ships
1/2 cup chopped nuts (optional)

Heat oven to 350. Grease 13x9 pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly.

Reserve half of crumb mixture (about 3 cups) for topping.
Press remaining crumb mixture in bottom of greased pan. Bake at 350 for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven.
Drizzle evenly with caramel mixture.

Add chocolate chips and nuts to reserved crumb mixture and sprinkle over caramel and press lightly.

Return to oven; bake an additional 18 to 22 minutes or until golden brown.

Cool 1 to 2 hours or until completely cooled.
Cut into bars.

Mississippi Mud Cake

by Pat M.

1 package 2-layer size chocolate cake mix
1 1/4 cups water
1/3 cup cooking oil
1/3 cup creamy peanut butter
3 eggs
i cup semisweet chocolate pieces
1 cup tiny marshmallows
1 6-oz can chocolate fudge frosting
1 cup peanuts

Preheat oven to 350 for a baking pan or 325 for a baking dish.

Grease a 9 x 13 inch baking pan or baking dish; set aside. Preheat oven to 350 degrees if using a baking pan or 325 if using a baking dish.

In a large bowl combine dry cake mix, the water, oil, peanut butter, and eggs; beat with an electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Stir in cholocate pieces. Spread batter evenly in prepared pan or dish. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.

Sprinke the hot cake with tiny marshmallows; let stand for 15 minutes. Drop spoonfuls of the frosting over the cake; spread evenly. Sprinkle with peanuts. Cool in pan or dish on a wire rack.

Makes 15 servings.

Creamy Ham and Macaroni

by Connie C.

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1/4 cup grated parmesan cheese

Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, parmesan cheese and macaroni.

Transfer to a greased 2 quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.

Yield: six servings

Zucchini Nut Loaf

by Connie C.

1 cup grated zucchini
1 cup sugar
1 egg
1/2 cup cooking oil
1-1/2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/4 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 cup chopped nuts

Beat together zucchini, sugar and egg. Add oil, mix well. Stir together flour, cinnamon, soda, nutmet, baking powder, lemon peel and salt. Stir into zucchini mixture. Fold in nuts. Pour into greased/floured loaf pan. Bake 325 degrees until done, 60-65 minutes. Cool in pan on rack for 10 minutes. Remove from pan. Cool thoroughly. Wrap and store overnight before slicing.

Good with coconut and carrots.

Chicken and Wild Rice Soup

by Kelly G.

1 cup uncooked quick cooking wild rice ( or use 1 box of wild rice)
Cooking spray
1 cup chopped onion
2 cloves garlic, minced
3 cups fat free, less sodium chicken broth
1-1/2 cups cubed, peeled baking potatoes
3 cups 2% reduced-fat milk
1/3 cup all purpose flour
10 oz light processed cheese, cubed
2 cups chopped, orated chicken
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cups chopped fresh parsley (optional)

Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potatoes; bring to a boil over medicum-hogh heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk, flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Cheddar Chowder

by Marsha E.

2 cups chopped potatoes
2 cups carrots
1 cup chopped celery
1/2 cup chopped onion
1/2 quart water
1 cup flour
1 quart milk
1-1/4 cups shredded cheddar cheese
1-1/4 cups shredded American cheese
2 cups cooked and cubed ham
salt/pepper

In a double boiler place potatoes, carrots, celery, onions, water, salt and pepper. Cook until just tender. Do not drain. Melt margarine in saucepan. Stir in flour. Cook over low heat until smooth and bubbly. Stir in milk. Continue cooking until mixture thickens and comes to a boil. Stir in cheeses and ham. Stir until cheese is melted. Stir into the vegetables. Heat through and serve.

Crockpot Sausage and Tortellini Soup

by Marsha E.

2 14-pz Italian style stewed tomatoes, unstrained
3 cups water
2 cups frozen cut green beans
1 10.5 oz can condensed French onion soup
8 oz. smoked turkey sausage
2 cups packed coleslaw mix
9 0z. package cheese filled tortellini
Parmesan cheese

In a 4-5 quart slow cooker, combine tomatoes, water, frozen beans, onion soup and turkey sausage. Cover and cook on low heat for 8-10 hours. Last hour or so, put in coleslaw mix and tortellini. Sprinke each serving with parmesan cheese.

*94 calories per cup.

Broccoli Soup

by Scott O.

4 1-pound packs broccoli
4 cans cream of celery soup
1 quart half and half
1 jar Cheese Whiz

Mix together in slow cooker and heat.

Baked Potato Soup

by Becky W.

4 large baking potatoes
2/3 cup butter/margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese (4 oz)

Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter, stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Yield: 10 servings

Cracker Candy

by Becky W.

1 cup margarine
1 cup sugar
Saltine crackers
1 12 oz chocolate chips

Line cookie sheet/jelly roll pan with foil. Cover with a layer of crackers. In a saucepan combine margarine and sugar. Boil for 3 minutes. Pour carefully over crackers and bake for 10 minutes at 350.

Sprinkle with 12 oz bag of chocolate chips and put back in oven until melted. Spread evenly over crackers, cool and break into pieces. Enjoy!

Mustard Dip

by Lucy C.

1 can sweetened condensed milk
1/2 cup yellow mustard
4 tablespoons Worcestershire sauce
4 tablespoons horseradish

Chill and serve with pretzels.

Chicken Wing Dip

by Lucy C.

Spray 13 x 9 pan
1 package cream cheese, spread on bottom
1 can chunk chicken or turkey, spread next
Layer hot sauce
1/4 - 1/2 bottle chunky bleu cheese dressing
Layer shredded sharp cheese

Bake at 350 until cheese is melted (approximately 20 minutes)

Philadelphia Fruit Smoothie No-Bake Cheesecake

by Kelly G.

1 1/2 cups Graham Cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 tablespoons sugar
4 packages, Neufchatel Cheese, softened
1/2 cup sugar
1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, divided

Line 13 x 9 inch baking pan with foil, ends of foil extending over sides of pan. Mix grahm crumbs, butter, and 2 tbsp sugar, press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork, stir into cheese mixture. Gently stir in 2 cups of the whippped topping. Spoon over crust, cover.

Refrigerate 4 hours or until firm, Use foil handles to remove cheesecake from pan before cutting into p ieces to serve. Top with remaining whipped topping. Stoer leftover cheesecake in refrigerator.

Creamy Summer Corn Salad

by Kelly G.

2 (15 oz) cans whole kernel corn, drained
3/4 cup cucumber slices
1/4 cup finely chopped onion
2 small tomatoes, chopped
1/4 cup light sour cream
2 tablespoons light mayonnaise
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seeds

Combine the corn, cucumber, onion and tomatoes in a large bowl. Whisk the sour cream, mayonnaise, vinegar, salt, dry mustard and celery seeds in a small bowl until well blended. Pour over the corn mixture and stir until well blended. Pour over the corn mixture and stir until well coated. Chill until serving time.

Serves 6

Spinach Cheese Soup

by Sandy C.

1 large can chicken broth
1 pkg (6 oz) fresh baby spinach, chopped
1 t. onion powder
8 t. flour
1 large can evaporated milk
2 cups shredded cheddar cheese

In a medium saucepan, combine the broth, spinach, onion powder, and pepper. Bring to a boil. Combine flour and milk until smooth. Gradually add to soup. Return to a boil. Reduce heat, cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

(Taste of Home, serves 4)

Cheeseburger Soup

by Melissa C.

1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 T. butter or oil
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. Velveeta cheese
1-1/2 cup milk
1 t. basil
1/4 cup sour cream
salt and pepper

In a 5 qt pot, brown beef, drain, and set aside. Saute onion, carrots, celery, and basil in same pan about 5 minutes. Stir in flour and add broth, potatoes, and beef.

Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat and blend in sour cream.

Creamy Beef and Pasta

by Cheryl S.

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups (8 ounces) shredded cheddar or mozzarella
1 pound ground beef, cooked and drained
2 cups uncooked small pasta
2 cups milk
1/2 to 1 tsp salt
1/4 to 1/2 tsp pepper

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 6 hours or until pasta is tender.

Yield: 4-6 servings

Honey Dipped Wings

by Donna W.

4 dozen chicken wings
2 cups flour
1/2 cup bread crumbs
4 tsp salt
1/2 tsp pepper
1/2 cup paprika
1/2 cup honey
1/2 cup lemon juice
1-1/2 cup margarine

Coat the chicken in the flour mixture (all the dry ingredients mixed together - I put the coating mix in a ziploc bag, and put 8 or 10 wings in and shake). Melt 1 cup margarine in a baking dish (I use a 9x13 glass baking dish, and divide the margarine into the dishes). Arrange the chicken in the baking dish, turn to coat with melted butter. Bake 400 degrees for 30 minutes.

Turn the chicken. Mix remaining 1/2 cup melted margarine with honey and lemon juice and pour over chicken. Bake 30 minutes longer or until tender. Baste frequently with honey sauce.

Creamy Tomato Soup

by Donna W.

1 medium onion, chopped
2 tbsp. butter
2 cans (14-1/2 ounces each) diced tomatos, undrained
2 cans (10-3/4 ounces each condensed tomato soup undiluted
1-1/2 cups milk
1 tsp sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter until tender. Stir in the tomatos, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cream cheese; stir until melted. Serve immediately.

Note: (I use light cream cheese. It is tasty with croutons and a sprinkle of shredded cheese)

Corn and Sausage Chowder

Recipe by Kelly G.

1-1/2 pounds loose (bulk) smoked sausage
1-1/2 cups water
3 cups diced potatoes, uncooked
1 onion, chopped
salt and pepper to taste
2 cans whole kernel corn, drained
2 cans cream style corn
1 cup heavy cream
1 tsp sugar

Brown sausage in a Dutch oven or similar pan and drain off fat. To the browned sausage, add water, potatoes, chopped onion, and salt and pepper. Bring to a boil and simmer until potatoes and onion are tender. Add whole kernel corn, cream-stye corn, heavy cream, and sugar, and continue to cook on low, stirring occasionally until corn is heated through.

Note: (you can use Jimmie Dean original bulk sausage and add extra liquid, 2% milk, so it wouldn't be so thick)