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Bacon & Baked Potato Soup <Andrea Bagwell>

• 1 Tbsp. butter or margarine
• 1/4 cup  chopped onions
• 1/4 cup chopped celery
• 1 can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1-1/4 cups milk
• baking potatoes, baked, cut into 1/2-inch cubes
• 1/8 tsp. pepper
• slices  OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided
• 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
• green onion, sliced, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

MELT butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.

RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. green onions; set aside. Add remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly.

Chicken Veggie Soup  <Donna Barnhill>

• Boneless chicken breasts
• Olive oil
• Onion
• Garlic
• Salt
• Pepper
• Mixed vegetables
• Diced tomatoes
• Chicken broth
• Rice or egg noodles

 Saute chicken in olive oil with onion and garlic. Salt and pepper it. Then add in mixed veggies, diced tomatoes, salt and pepper, and stir for 10-15 min.  Add chicken broth and water. Bring to a boil then simmer and cook for 3-4 hrs. Taste and add what spices are needed. Turn off heat and add in rice or egg noodles. Let stand for 20 mins then serve.

I use whole chix breasts and after cooking in liquid they fall apart and are tender.  You could cut them in chunks in advance but I find that they are more tender if left whole until then end.  Remember that when you add in rice or noodles they will absorb broth..so make sure not to put in too much.

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Taco Soup  <Morey Barrera> 

• 1 lb ground beef
• 1 pkg Ranch dip/dressing
• 1 pkg Taco seasoning (I don't use all of the pkg)
• 1 can of sweet corn  -  don't drain
• 1 can of black beans  -  DRAIN
• 1 can of pinto beans  -  don't drain
• 1 can of kidney beans  -  don't drain
• 1 can of petite diced tomatoes  (I like the ones with diced onions)
• 1 can of tomato sauce
• water as needed for desired consistency  (I usually fill one tomato sauce can)

 Brown ground beef with Ranch seasoning package and 1 tsp of taco seasoning.  Drain fat and place in crock pot with remaining ingredients.  Add a couple more tsp of taco seasoning to taste.  Leave in crock pot on high for 4 hours.

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Crockpot Onion Soup  <Michel Hudson>

    * 3 pounds peeled, sliced onions
    * 1 stick (4 oz) butter
    * 2 cans condensed beef broth
    * 1 cup water
    * shredded Mozzarella cheese
    * baguette, sliced, or croutons

Saute onions in butter over low heat until clear, taking care not to burn the butter. Mix all ingredients except cheese and bread in slow cooker. Cook on low 6 hours. Ladle soup into individual ovenproof bowls. Place a small slice of French bread and some of the shredded cheese on top of each serving. Broil until cheese melts

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Veggie Meatball Soup  <Melody Lauzon>

• 3 cups beef broth
• 2 cups frozen mixed vegetables, thawed
• 1 (14.5 ounce) can stewed tomatoes
• 15 frozen cooked meatballs, thawed
• 3 bay leaves
• ¼ tsp pepper
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 cup spiral pasta, cooked and drained

In a slow cooker, combine all ingredients except pasta. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.

Slow Cooker Chicken Taco Soup <Abby Leake>

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Tollhouse Pie <Abby Leake>

• 2 eggs
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 cup butter, melted and cooled
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts
• 1 recipe pastry for a 9 inch single crust pie

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat the eggs until foamy. Add the flour, white sugar and brown sugar; beat until well blended. Blend in the melted butter. Stir in the chocolate chips and walnuts. Pour batter into one unbaked 9 inch pie shell.
Bake at 325 degrees F (165 degrees C) for 1 hour. Serve warm with whipped cream or ice cream, if desired.

Spicy Lentil Soup   <Maria Morrison>

1 tablespoon light olive oil               1 can rotel (original)
1 onion diced                                   1 cup dried lentils
2 celery stalks, chopped                  1 cup frozen chopped hash brown potatoes 
2 medium carrots, chopped             1/2 teaspoon ground oregano 
3 garlic cloves, minced                    1/4 cup chopped cilantro

7 cups vegetable broth

Place olive oil in a large pot with onion,celery,carrot, and garlic. Cook, stirring frequently, for 5 minutes. Add the broth, rotel, lentils, potatoes, and oregano. Salt and pepper to taste. Bring to a boil, cover, reduce heat, and simmer for 45 minutes to 1 hour. Stir in the cilantro and serve.

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Baked Beef Stew  <Jean Rutledge>

• 1 14-1/2 oz can diced tomatoes undrained
• 3 T quick-cooking tapioca
• 1-1/2 tsp salt
• 2 lbs lean beef stew meat – cut into 1 inch cubes
• 4 medium carrots cut into 1 inch chunks
• 3 medium potatoes, peeled and quartered
• 2 celery ribs, cut into ¾ inch chunks
• 1 cup water
• 2 tsp sugar
• ½ tsp pepper
• 1 slice bread, cubed
• 1 medium onion, chopped

 In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13x9 in pan or 3 quart baking dish. Cover and bake at 375 degrees for 1-3/4 to 2 hours or until meat and vegetables are tender.

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Mandy Fosters White Chicken Chili  (from the rachael ray show)  <Bridgit White>

·        1 32 oz box chicken stock

• 3 cans white beans, left undrained
• 2 cups frozen corn
• 5 cups cooked chicken (rotisserie or boiled)
• 1 16 oz jar salsa
• 1 8 oz block pepper jack (or jack) cheese, grated
• 2 cloves garlic, minced
• Black or white pepper to taste
• 1/2 cup finely crushed corn chips (optional-if you like your chili thicker)
• sour cream for garnish

  Place all ingredients except corn chips in a crockpot.  Cook on high until cheese is melted.

Chili may also be made on the stovetop over medium-high heat until cheese is melted.

When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken.

Garnish with more chips, cheese and/or sour cream and serve.
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 Wild Rice with Ham   <Kim Wodrich>

• 2 cans cream of celery soup
• 1 can cream of chicken soup
• 4 cups chicken broth
• 1 carrot diced
• 2 celery sticks diced
• 1 small onion diced
• 1 1/2 c wild rice boiled for 1 hour
• slivered almonds
• ham cubes