Cream Cheese Pound Cake

From Southern Living November 2001

Ingredients:
* 1-1/2 cups butter, softened at room temp
* 1 (8oz) package cream cheese, softened at room temp.
* 3 cups sugar
* 6 large eggs
* 3 cups all-purpose flour
* 1/8 tsp salt
* 1 Tbspn vanilla extract

Directions:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Do not overbeat.

2. Gradually add sugar, beating well.

3. Add eggs, 1 at a time, beating until combined.

4. Sift 3 cups flour, and combine with salt. Gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

5. Pour batter into a greased and floured 10-inch bundt pan. Smooth out the top and bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10-15 minutes before turning over onto the wire rack to cool completely.

Babi's Zucchini Bread

Ingredients:
* 3 eggs
* 1 cup oil
* 2 cups sugar
* 2 cups grated zucchini
* 3 Tbspn vanilla
* 3 cups flour
* 1 tsp baking soda
* 1 tsp salt
* 3 tsp baking powder

Directions:
1. Combine eggs, oil, sugar, zucchini, and vanilla

2. In a separate bowl, combine flour, baking soda, salt, baking powder

3. combine wet and dry ingredients.

4. pour batter into greased loaf pan and bake at 325 for 1 hour.

Cutout Cookie Glaze/Icing

Combine:
* 4-1/2 cups sifted powdered sugar
* 4 Tbspn light corn syrup
* 3-4 Tbspn + 1-2 tsp milk
* Food coloring, optional

Carla's Grandma's Snickerdoodles

Ingredients:
* 1/2 cup butter
* 1/2 cup shortening
* 1-1/2 cup sugar
* 2 eggs
* 1-1/2 tsp cream of tartar
* 1 tsp baking soda
* 1/4 tsp salt
* 2-3/4 cups flour
* 3 Tbspn sugar
* 1 Tbspn cinnamon

Directions:
1. Cream together butter, shortening, sugar, and eggs

2. Add combined cream of tartar, baking soda, and salt

3. Add flour.

4. Chill dough for two hours.

5. Combine sugar and cinnamon for rolling. Roll dough into balls and roll in sugar/cinnamon mix.

6. Place balls on ungreased baking sheet and bake at 375 for 10-12 minutes or until golden brown.

Oatmeal Chocolate Chip (Occasionally Butterscotch Chip) Cookies

Ingredients:
* 1 large egg
* 1/2 cup unsalted butter
* 1/2 cup packed, light brown sugar
* 1/4 cup white sugar
* 1 Tbspn vanilla extract
* 1-1/2 cups old fashioned whole rolled oats
* 3/4 cup all purpose flour
* 1/2 - 1 tsp cinnamon to taste
* 1/2 tsp baking soda
* pinch salt (optional)
* one heaping cup of semi-sweet chocolate chips
* Optional: 1/2 cup raisins, nuts, or butterscotch chips -- if you don't add any of these, add an extra cup of chocolate chips.

Directions:
1. Add the first five ingredients to the bowl of a stand mixer and beat on medium-high speed until creamed and well combined, about four minutes.

2. Stop, scrape down the sides of the bowl and add all the rest, except the last two ingredients. Beat on low speed until just combined, about one minute.

3. Stop, scrape down the sides, and add the chips/nuts/raisins, etc. Beat on low speed until just combined, about 30 seconds.

4. Using a large scoop, roll into balls and flatten slightly. You can place a few chips on top at this time.

5. Place on a plate or tray, cover, and refrigerate for at least 2 hours.

6. Preheat the oven to 350, line or spray a cookie sheet. Bake for about 11 minutes. Don't overbake. Allow to cool on a baking sheet for about 10 minutes before serving.

Caramel Corn

Ingredients:
* 10 cups air popped popcorn
* 1 cup light brown sugar
* 1/4 cup light corn syrup
* 1/2 cup unsalted butter
* 1/8 tsp cream of tartar
* 1/2 tsp salt
* 1/2 tsp baking soda

Directions:
1. Preheat oven to 200. Spread popcorn out onto two large baking sheets. Remove as many of the unpopped kernels as you can find. Set aside.

2. Combine sugar, corn syrup, butter, cream of tartar and salt in medium saucepan over medium high heat. Stir constantly and bring to a boil. Boil about 5 minutes. Remove from heat and quickly stir in the baking soda. Pour caramel over popcorn and stir gently until coated.

3. Bake for 1 hour stirring every 20 minutes. Allow to cool in the pan.

Blueberry Muffins

I also use the basic muffin recipe and pretty regularly change up the fruit in it.

Ingredients:
* 1/2 cup unsalted butter, melted and cooled slightly
* 2 eggs
* 1/2 cup whole milk
* 2 cups AP flour
* 3/4 cups plus 1 tsp sugar, divided
* 2 tsp baking powder
* 1/2 tsp salt
* 2-1/2 cups fresh or frozen blueberries

Directions:
1. Whisk butter, eggs, and milk in a bowl.

2. Combine flour, 3/4 cup sugar, baking powder, and salt in a separate bowl.

3. Stir wet ingredients into dry ingredients until just combined. Don't overmix. Gently fold in berries.

4. Divide batter evenly among prepared cups. Sprinkle with remaining tsp sugar.

5. Bake at 375 until knife test is clean and the muffins are golden brown, about 25-30 minutes.

Pioneer Woman's Blackberry Cobbler

This is straight up her recipe. I just wanted to have it with the rest of my regulars. I haven't gone wrong with one of her recipes, yet...I'd also love to have her kitchen and views. But, we can't have everything, so we'll have to settle for the blackberry cobbler for the time being.
http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/

Ingredients:
* 1 stick butter
* 1-1/4 cup sugar, divided
* 1 cup self-rising flour
* 1 cup milk
* 2 cups frozen or fresh blackberries

Directions:
1. Melt butter in microwavable dish.

2. In a separate bowl, pour 1 cup sugar and flour. Whisk in milk. Mix well Then, pour in melted butter and whisk it all well together. Butter a baking dish.

3. Rinse and dry blackberries. Pour the batter into the baking dish. Sprinkle the berries over the top, distributing evenly Sprinkle 1/4 cup sugar over the top.

4. Bake at 350 for 1 hour or until golden and bubbly. Can sprinkle additional tsp of sugar over the cobbler 10 minutes before done.

whipped cream, or ice cream go well...you know the drill. :-)

Different Thanksgiving Green Bean Casserole

I found this when I was making Thanksgiving dinner a few years ago, and we've made it every time since. Love it...it's not your usual green bean casserole, but if you're not married to the traditional one, this is a nice side dish for that meal or any, really.

Ingredients:
* 2 Tbspn butter
* 2 Tbspn flour
* 1 tsp salt
* 1 tsp white sugar
* 1/4 cup diced onion
* 1 cup sour cream or plain greek yogurt
* 3 (14.5 oz) cans french style green beans, (I use frozen, because I think they're crisper)
* 2 cups shredded cheddar cheese
* 1/2 cup crumbled ritz crackers
* 1 Tbspn butter, melted (for topping)

Directions:
1. Preheat oven to 350.

2. Melt 2 Tbspn butter in a large skillet over medium heat. Stir in the flour until smooth and cook for 1 minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and stir to coat.

3. Transfer the mixture to a 2-1/2 quart casserole dish. Spread the cheddar over the top. In a small bowl, combine the cracker crumbs and remaining butter, sprinkling over the cheese.

4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Roasted Vegetables

If you're willing to take the time to chop up vegetables, this is a very satisfying side! Roasting really brings out the flavor of the veggies and creates a perfect, cruncy, yet tender texture.

Ingredients:
* Veggies -- they can vary to your liking! The recipe I originally got from Allrecipes.com used the following for about 6 servings:
* 2 zucchini, chopped
* 1/4 eggplant, peeled and chopped
* 2 carrots, chopped
* 4 cherry tomatoes
* 1/2 red onion, sliced
* 1/4 red bell pepper
* 1/4 yellow bell pepper

* Marinade:
* 2 Tbspn olive oil
* 1/4 tsp each: dried rosemary, thyme, oregano, grated lemon zest
* 1/2 bay leaf, crushed
* small clove garlic, minced
* 1-1/2 tsp lemon juice
* salt and pepper to taste

Directions:
1. Combine all ingredients and marinate at least 2 hours, but preferably longer - overnight.

2. Roast uncovered at 400 for 20 mins or until tomatoes have split and edges of veggies are starting to crisp. Remove and stir. Roast for another 20 minutes. at this time, reduce heat to 200 and continue cooking until veggies are tender, turning every 20 minutes.

Brown Sugar Glazed Carrots

Ingredients:
* 1 bag of baby carrots (or cut up, whole carrots)
* 1/2 cup water
* 1-1/2 Tbspn butter
* 1-1/2 Tbspn brown sugar
* salt and pepper to taste

Directions:
1. Bring 1st four ingredients to a boil over medium-high heat.

2. Turn to low and simmer for approximately 6 minutes.

3. Turn back to high and cook until all the water is evaporated and carrots are tender.

4. Remove from heat and add salt and pepper.

Skillet Focaccia and Dipping Oil

Ingredients:

Dough:
* 3/4 cup warm water
* 1/2 tsp sugar
* 1-1/2 tsp yeast
* 2 Tbsp olive oil
* 2 cups flour, divided
* 1/2 tsp salt

Parmesan butter brush:
* 3 Tbspn unsalted OR salted butter, melted
* 1 Tbspn grated parmesan cheese
* 1/2 tsp Italian seasoning
* optional minced garlic to taste

Instructions:
1. Place water and sugar in a large bowl of a stand mixer. Stir until sugar dissolves.

2. sprinkle yeast over the water and stir a few times. Let sit until foamy (about five minutes)

3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined. Add oil and mix well.

4. Gradually add as much of the remaining flour as you can. It can sometimes only be 3/4 of it. Mix until the dough pulls away from the sides of the bowl.

5. In the meantime, preheat the oven to 220 and when it's ready, turn it off. Keep the door closed.

6. Grease a 10 inch skillet.

7. Place dough on a floured surface and fold the dough a few times until you feel it's smooth and not sticky anymore. Shape into a ball. Roll it out to the size of the skillet.

8. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes. Take the skillet out and preheat the oven to 400. Make indentations in the dough with your fingers.

9. Mix "brush" ingredients and brush dough with HALF.

10. Place skillet with dough in preheated oven for 20 minutes.

11. brush with remaining "brush" mix and let cool.


DIPPING OIL Instructions:
1. Whisk to combine 1.4 cup olive oil, 12 tsp sundried tomato paste (I just used regular tomato paste) 1/8 tsp each: dried basil, thyme, rosemary, minced garlic, and a pinch of salt and pepper.

Babi's Potato Salad

Ingredients:
* kettle of potatoes
* 6 eggs
* 1/2 small onion
* 4 stalks celery
* 2 cups miracle whip
* yellow mustard - to about the right color
* sugar - about 2 Tbspn
* Sweet pickle relish - about 1/4 cup
* salt to taste

Directions:
1. Peel, boil, chop, cool potatoes and eggs

2. Mix together with the rest of the ingredients

3. Refrigerate

Jalapeno Popper Dip

Directions/Ingredients:

1. Mix together and spread into a greased pie pan or 2 qt baking dish:
* 2- 8 oz packages cream cheese, softened
* 1 cup mayo
* 1 cup shredded mexican cheese blend
* 1/2 cup grated parmesan
* 1- 4 oz can diced green chilies
* 1 4 oz can diced jalopenos or 4 fresh, seeded jalopenjos, diced finely

2. In a bowl, mix until incorporated:
* 1 cup panko breadcrumbs
* 1/2 cup grated parmesan cheese
* 1/4 cup butter, melted

3. Sprinkle crumb mix over dip and bake at 375 for about 20 minutes or until top is browned and dip is bubbly.

4. Serve with chips, crackers, or baguette slices.

Frank's Hot Buffalo Chicken Dip

Ingredients:
* 1 block softened cream cheese
* 8-12 oz sour cream or plain greek yogurt
* 1/4 cup Franks Red Hot Sauce
* 1 big can chunk chicken (or shredded chicken to your liking)
* 1-1/2 cups shredded cheddar, plus more to your liking for the top.

Directions:
1. Mix the above together and spread into an oven safe dish, adding an additional 1/2 cup or more of cheese to the top. Add more Frank's if you want.

2. Bake at 350 for 25 minutes.

3. Serve warm with tortilla chips, fritos, celery, etc.

White Chicken Enchiladas

Ingredients:
* 2 cups cooked, shredded chicken
* 2 cups monterey jack cheese, divided
* tortillas, corn or flour -- I actually prefer flour.
* 3 Tbspn butter
* 3 Tbspn flour
* 2 cups broth
* 1 cup sour cream or plain greek yogurt
* 1- 4oz can diced green chilies

Directions:
1. Mix chicken and 1 cup monterey jack together. Roll up in tortillas and place in greased 9x13 pan.

2. In a saucepan, melt the butter, stir in the flour and cook 1 minute. add 2 cups broth and whisk until smooth. Heat over medium heat until thick and bubbly.

3. Stir in 1 cup sour cream or greek yogurt and chilies. Don't bring to a boil or you'll curdle the sour cream.

4. Pour sauce over enchiladas and top with remaining cheese.

5. Bake at 350 for 22 minutes, then under high broiler for 3 minutes to brown the cheese on top.

Tater Tot Vegetable Casserole

Ingredients:
* 2 lbs ground beef
* chopped onions and garlic as desired
* 1 can cream of whatever soup
* 16 oz bag mixed veggies of your choice
* 1/2 tsp each: salt, pepper, and garlic (if not added earlier)
* 1 Tbspn worcestershire sauce
* optional mushrooms
* 2 cups shredded cheddar
* 32 oz bag tater tots

Directions:
1. Brown ground beef with onion and garlic.

2. Add rest of ingredients, except for the cheese and tator tots.

3. Place mixture in the bottom of a greased 9x13 pan. Top with cheese, then top with tater tots.

4. Bake at 350 for 40 minutes.

Sour Cream Enchiladas

Ingredients:
* 3-4 cooked, shredded chicken breasts
* 8 oz sour cream or plain greek yogurt
* 1-10 oz can cream of whatever soup
* 4 oz diced chilies
* small onion, diced
* dash of salt
* 2 cups shredded cheddar cheese
* tortillas, (flour or corn - your choice)

Directions:
1. In a large bowl, combine all but one cup of cheese and tortillas.

2. Fill tortillas and place into greased 9x13 pan. Spread remaining mixture over the top and sprinkle remaining 1 cup shredded cheddar (or more if you like).

3. Bake uncovered at 375 for 30 minutes, or until cheese is all melty and good.

Crockpot Angel Chicken

An easy throw together, served over rice or pasta.

Ingredients:
* 1 lb chicken
* 1 can cream of whatever soup
* 8 oz brick cream cheese, softened
* packet Italian dressing mix
* 1/4 cup sour cream or plain greek yogurt
* 1/2 cup or more sliced mushrooms (canned or fresh)

Directions:
1. Put chicken breasts and mushrooms in crockpot.

2. Combine rest of ingredients in a bowl and pour over chicken.

3. Cook on low 6-8 hours, or high 4-5. Experience proves that the slow cook is the way to go on this, though, unless you're in a bind and forgot to get the stuff in the crockpot until too late. :-)

Simply Great Chicken

Another easy Pinterest find.

Ingredients:
* 2-4 Chicken breasts, depending on size
* Packet of Italian Dressing Mix
* 1/2 cup brown sugar

Directions:
1. Mix seasoning and brown sugar together well.

2. Coat Chicken as well as possible. Any extra can be sprinkled over chicken in the pan.

3. Place chicken in a greased pan and bake at 350 for 50-60 minutes. You can turn the chicken a couple times to pour sauce over, but it's not necessary.

Quick French Bread

This easy recipe takes about an hour and makes 2 loaves!

Ingredients:
* 2-1/2 cups warm water
* 2 Tbspn yeast
* 2 Tbspn sugar
* 1 tsp salt
* 3 Tbspn oil
* 5-1/2 - 6 cups flour

Directions:
1. Add yeast, then sprinkle the sugar over the water. Let sit for about 5 minutes until you see the yeast get bubbly on top.

2 Stir in the salt, oil, and flour.

3. Knead the dough for a few minutes until it is smooth and pulls away from the bowl.

4. cover the bowl with a warm, wet towel and let the dough sit for about 15 minutes.
*****Tip: Put a bowl of water in the microwave and run it for about 2 minutes. Then, take the bowl of water out and set your bowl of bread dough in the warm microwave for the 15 minutes. This moist, warm environment makes the bread rise a lot faster.

5. Divide the dough into 2 long loaves. Place side by side on a greased cookie sheet. Then, take a knife and slash the tops diagonally. Allow loaves to sit while you preheat the oven to 375.

6. Bake for 30-35 minutes until golden brown.

Pasta "Bravo"

This is pretty close to what I always order at the restaurant. Thanks, Pinterest!

Ingredients:
* 2 boneless, skinless chicken breasts, fully cooked, cut into strips
* 8 oz rigatoni pasta, cooked
* 1 Tbspn butter
* 8 oz mushrooms, sliced
* 2 cups alfredo sauce
* 2 cups marinara sauce
* 7 oz roasted red peppers, drained

Directions:
1. Melt butter over medium heat and add mushrooms. Saute until tender.

2. Into a blender, add alfredo sauce, marinara sauce, and roasted red peppers. Mix well.

3. Add mushrooms and chicken to sauce, pour over pasta, and serve hot with freshly shredded parmesan cheese if you've got it!

Mom's Black Bean Tacos

Directions:
1. Chop a medium onion and a sweet potato

2. Coat a skillet with oil

3. Saute onion and sweet potato until soft & translucent

4. Add a can of black beans, (rinsed) and about a can's worth of frozen corn.

5. Add a tsp of chili powder, a tsp of cumin, and a dash of salt and pepper with 1/4 cup of water.

6. Let it cook down, then it's ready to eat.

Honey Garlic Pork Chops Marinade

Combine and marinate pork chops:
* 1/4 & 1/8 cup honey
* 3 Tbspn soy sauce
* 6 cloves minced garlic

Grill or broil

Easy peasy.

I Crave This Once a Week Hamburger Stroganoff

The title says it all.

Ingredients:
* 1/2 cup minced onion
* 1 clove garlic, minced or crushed
* optional: around 1/2 up to 1 cup chopped or sliced bell pepper - your choice
* 1 pound ground beef
* 2 Tbspn flour
* 1 tsp salt
* 1/4 tsp pepper
* 8 oz can sliced mushrooms, drained
* 1 can cream of whatever soup
* 1 cup sour cream or greek yogurt
* parsley, fresh or dried - for garnish
* pasta or rice for serving over

Directions:
1. saute onion, garlic, and pepper in butter. Stir in meat and brown.

2. Stir in flour, salt and pepper, and mushrooms. Cook about five minutes, and drain off grease.

3. Stir in cream of soup and simmer uncovered for 10 minutes.

4. Stir in sour cream and parsley and serve over pasta or rice.

Easy Garlic Chicken

We love this.

Ingredients:
* 4 cloves garlic, minced
* 1 Tbspn olive oil
* 4Tbspn brown sugar
* Additional herbs and spices as desired.
* Salt and Pepper for seasoning
* around 4 chicken breasts (depending on size of breasts)

Directions:
1. Preheat oven to 450 (yes, 450). Line a baking dish or just spray a dish.

2. In a small saucepan, saute garlic in olive oil.

3. Remove from heat and stir in brown sugar and additional herbs and spices as desired.

4. Season chicken with salt and pepper and place in baking dish. Cover with mixture.

5. Bake uncovered for 15-30 minutes or until juices run clear.

Easy Caramelized Baked Chicken

I'm a fool for easy chicken recipes.

Ingredients:
* 6 chicken fillets
* 2 Tbspn olive oil
* 1/2 cup soy sauce
* 2 Tbspn ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste

Directions:
1. Preheat oven to 375 and place chicken in 9x13 dish.

2. Mix and pour over the chicken the remaining ingredients.

3. Bake in a preheated oven for one hour, or until the sauce is caramelized.

Crockpot Ranch Porkchops

Quick and easy, few, cheap ingredients, nothing terribly exciting, but a mom of two littles needs a few recipes like this. :-)

Ingredients:
* Pork Chops
* 1 Packet Ranch Dressing Mix
* 1 Can Cream of whatever soup
* 1 Can Water
* optional mushrooms

Directions:
1. Put Pork chops and optional mushrooms in crock pot

2. Combine ranch dressing packet, cream of soup, and water

3. Pour over pork and cook on low 6-8 hours.

Creamy Swiss Chicken Bake

I think this would be good with other types of cheese, too. But this is the recipe as I found it on Pinterest.

Ingredients:
* 4-6 chicken breasts
* 6-8 slices cheese
* 1/2 cup mayo
* 1/2 cup sour cream or plain greek yogurt
* 3/4 cup parmesan, divided
* 1/2 tsp each salt and pepper
* 1 tsp garlic powder

Directions:
1. Preheat oven to 375.

2. Pat chicken dry and place in a greased baking dish.

3. Add cheese on top of chicken.

4. In a bowl, mix the rest of the ingredients, less 1/2 cup parmesan. Spread over cheese/chicken and sprinkle with remaining parmesan.

5. Bake for 1 hour.

Classic Goulash

Makes 4 servings. Double for a large crowd!

Ingredients:
* 1 pound ground beef
* 1 large onion, chopped
* 1-1/2 cloves garlic, chopped
* 1-1/2 cups water
* 1-15 oz can tomato sauce
* 1-14.5 oz can diced tomatoes
* 1 Tbspn & 1-1/2 tsp soy sauce
* 1 Tbspn dried Italian seasoning
* 1-1/2 bay leaves
* 1-1/2 tsp seasoned salt
* 1 cup uncooked macaroni

Directions:
1. In a large dutch oven, cook and stir ground beef over medium-high heat, breaking up meat until no longer pink, about 10 minutes. Skim off excess fat and stir in onion and garlic, cooking until onions are translucent, about 10 more minutes.

2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Bring to a boil over medium heat.

3. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.

4. Stir in uncooked macaroni, cover, and simmer over low heat until pasta is tender, about 25 minutes, stirring occasionally.

5. Remove from heat, discard bay leaves, and stir.

Chicken Pillows

Another for easy shredded chicken comfort food!

Ingredients:
* 1-8 oz can crescent rolls
* 8 oz cream cheese, softened
* 1/4 cup butter, softened
* 2-3 cups cooked and shredded chicken
* 1 egg
* 1 sleeve saltine crackers, crushed

SAUCE TOPPING:
* 1 can cream of whatever soup
* 1/4 cup milk
* 2 spoonfuls sour cream or plain greek yogurt * 1/2 cup shredded cheese

Directions:
1. Preheat oven to 400

2. Soften butter and cream cheese and stir to a smooth consistency. Add chicken.

3. Lay out crescents and stretch them. Add filling and roll up.

4. In a separte bowl, put egg and a little bit of water and beat together.

5. Dip the "pillows" into the blended egg and then dip into the crushed crackers. Put on a cookie sheet.

6. Bake at 400 for about 20 minutes.

SAUCE:
1. Put cream of soup and milk into a saucepan. Add as much milk as you want to get to desired consistency. When hot enough, add 2 spoonfuls sour cream and cheese to your liking.

Chicken Packets

For those nights you defrosted cooked chicken from the freezer and don't know what to do with it...

Ingredients:
* couple cooked and cubed or shredded chicken breasts
* 1 cup cheddar (or whatever kind you want) cheese
* 1 can crescent rolls
* 1 can cream of whatever soup
* 1 cup milk
* ad lib some seasonings if you want, or you don't need any.

Directions:
1. Cook soup according to directions and using the cup of milk.

2. Roll out each crescent roll and put a bit of chicken and cheese in each. Roll them back up. Place in a 9x13 pan.

3. Pour soup over rolls. Dump any leftover chicken/cheese in there.

4. Bake at 350 for 30 minutes.

Cheeseburger Soup

Ingredients:
* 1 pound ground beef
* 3/4 cup each: chopped onion, chopped celery, chopped carrots
* 1 tsp each: dried basil, dried parsley flakes
* 4 Tbspn butter, divided
* 3 cups broth of your choice
* 4 cups peeled, diced potatoes
* 1/4 cup all purpose flour
* 2 cups velveeta, cubed OR 2 cups shredded cheddar
* 1-1/2 cups milk
* 3/4 tsp salt
* 1/4-1/2 tsp pepper
* 1/4 cup sour cream or plain greek yogurt

Directions:
1. Brown ground beef in 3qt saucepan. Drain and set aside.

2. In same saucepan, add 1 Tbspn butter and add onion, carrots, celery, basil, and parsley flakes. Saute until tender.

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

4. In a small skilet, melt remaining 3 Tbspns butter and add flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until the cheese melts. Remove from heat, and blend in sour cream/yogurt.