Sour Cream Potatoes

2 1/2 pound potatoes, peeled and cubed
3 1/2 cups shredded cheddar cheese
2 cups sour cream
1 can cream of celery soup
1/4 cup butter
1/4 cup minced chives

Place potatoes in pan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl, combine 3 cups cheese, sour cream, soup, butter, and 3 Tbsp chives. Add potatoes; stir gently until potatoes are coated. Transfer to a greased 13x9 pan. Cover and bake at 350 for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

Serves 10

Beefy Hash Burgers

1 pound ground beef, browned and drained
1 pkg hash brown potatoes, chunk style
2 cups hot water
1/2 cup ketchup
2 Tbsp mustard
1 Tbsp dried chopped onion
1 can chicken gumbo soup
1 cup shredded cheddar cheese
12 Hamburger Buns

Stir together all ingredients except cheese and buns in large skillet. Heat to boil. Simmer uncovered 15-20 minutes. Stir in cheese. Fill buns.

Slow Cooker Chicken Dinner

6 medium red potatoes, cut into chunks
4 medium carrots, cut up
4 chicken breasts, boneless and skinless
1 can cream of chicken soup
1 can cream of mushroom soup
1/8 tsp garlic salt
1/2 tsp onion powder
1/4 tsp black pepper
2-4 Tbsp mashed potato flakes

Place potatoes and carrots in slow cooker. Top with chicken. Combine soups and spices; pour over chicken. Cover and cook on low for 8 hours. Stir in potato flakes and cook 30 more minutes.

Serves 4

White Chili

1/4 cup butter
1 onion, chopped
1 garlic clove, minced
4 cups of cubed chicken, cooked
3 cups chicken broth
2 Tbsp cilantro
1 Tbsp basil
2 tsp chili powder
2 cans great northern beans, undrained

1 whole jalapeno, seeded and sliced
1 tomato, chopped

Garnish ideas:  shredded pepper jack or cheddar cheese, cilantro, sour cream, tortilla strips, etc.

Melt butter in stewpot. Cook onion and garlic. Stir in rest (except tomato). Heat to boiling; reduce heat. Cover and simmer one hour, stirring occasionally. Add tomato.  Garnish as desired and serve.

Baked Turkey and Jack Chimichangas

1/2 pound uncooked ground turkey breast
16 oz refried beans
8 oz salsa
4 1/2 oz chopped green chiles, drained
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup Monterey Jack cheese
8 large burrito size wheat flour tortillas
1 cup salsa
1/2 cup sour cream

Preheat oven to 350. Coat 13x9 dish with cooking spray. Brown turkey meat in skillet. Drain. Add beans, 8 oz salsa, chiles, chili powder, and scallions. Cook until heated through, about 3-5 minutes. Stir in cheese. Assemble chimichangas by spooning about 1/2 cup turkey mix on each tortilla, fold in sides and roll up. Place them in baking dish. Bake uncovered until crisp, about 20 minutes. Serve with 2 Tbsp salsa and sour cream.

Serves 8

Hearty Chicken Pot Pie

1 pkg (16 oz) frozen mixed veggies, thawed
1 cup cubed cooked chicken
1 can cream of chicken soup
1 cup bisquick
½ cup milk
1 egg

Heat oven to 400. Mix veggies, chicken and soup in ungreased 2 quart casserole dish. Stir rest in small bowl with a whisk. Pour onto veggie mix. Bake 30 minutes or until golden brown.

Mexican Chicken

6 chicken breasts
20 oz salsa
1 red bell pepper, chopped
2 Tbsp cumin
2 Tbsp lemon juice
2 Tbsp chili powder
3 cloves garlic
2 cans black beans, rinsed and drained

Preheat oven to 400. Arrange chicken in 13x9. Combine salsa, bell pepper, cumin, lemon juice, chili powder and garlic. Pour mix over chicken. Pour black beans on top and cover. Bake 45-1 hour or until chicken is cooked through.

Serves 6

Cheesy Chicken

1 pkg (10 oz) frozen broccoli in cheese sauce
1 pkg Rice A Roni broccoli au gratin rice mix
1 cup cubed cooked chicken
1/2 cup velveeta

Prepare broccoli according to package directions. In saucepan, prepare rice mix according to package directions. Stir in the broccoli, chicken and velveeta. Cook until cheese is melted.

Serves 4

Cheeseburger Chowder

1 pound hamburger meat
1/4 cup chopped onion
1 1/2 cups water
3 tsp beef bouillon
1/2 tsp salt
2 cups cubed red potatoes
1 celery rib, thinly sliced
3 Tbsp all purpose flour
2 1/2 cups milk
1 cup shredded cheddar cheese

Cook beef and onion, drain. Stir in water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Combine four and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in rest of milk and cheese.

Serves 7

Buttery Poppy Seed Bread

1 pkg butter cake mix
1 pkg (3.4 oz) instant coconut cream pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
2 Tbsp poppy seeds
1 tsp vanilla
1/4 cup finely chopped pecans

In a bowl, combine all ingredients except pecans. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased loaf pans. Bake at 350 for 35-45 minutes, or until toothpick inserted in center comes out clean.

Makes 2 loaves