Corn & Potato Chowder

Ingredients

• 8 cups diced, peeled potatoes
• 1/3 cup chopped onion
• 3 cans chicken broth
• 1 can cream of chicken soup
• 1/4 teaspoon pepper
• 1 14 oz. frozen corn
• 1 8 oz. cream cheese, cubed

Directions

combine all ingredients (except cream cheese) until potatoes are tender. Add cream cheese. 

Frito Banditos

Teriyaki Chicken

Macaroni & Cheese

Ingredients

• 1 pound macaroni noodles
• 1/3 of 2 lb. block cheddar, cubed 1/4-1/3 inch cubes
• 1/3 of 2 lb. block Monterey Jack, cubed 1/4-1/3 inch cubes (can use Pepper Jack for an extra kick)
• 1 can cream of celery soup
• 1/2 can milk
• 1 cup parmesan
• lemon pepper
• seasoning salt

Directions

1. Boil macaroni and drain
2. Whisk together cream of celery, milk, lemon pepper, seasoning salt (a few shakes of each) and 1/2 cup parmesan.
3. In a very large bowl, combine the soup mixture with cheese cubes and macaroni.
4. Pour into 9x13 pan
5. Sprinkle with reserved parmesan and a little more lemon pepper.
6. Bake at 350 degrees for 30-45 minutes until bubbling and golden brown at the top

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Potato Salad

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