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.

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.

Monterey Spinach Melts

This is a really easy appetizer recipe!

Ingredients:
* 1 pkg (16 oz) Cocktail rounds
* 1/4 cup finely chopped onion
* 1 small carrot, finely chopped
* 1 clove minced garlic
* 1 pkg (9 oz) frozen chopped spinach -- thawed and drained
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* salt and pepper to taste
* 4 oz monterey jack cheese, thinly sliced

Directions:
* preheat oven to 375 degrees.
* combine all ingredients except bread and cheese. Spread mixture onto bread rounds and place them on a baking sheet.
* top with a slice of cheese.
* Bake 10 to 12 minutes or until cheese is melted. Serve immediately.

Chicken Macaroni

This is a nice and easy casserole that has a good combination of flavors.

Ingredients:
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (4 ounces) chopped green chilies
* 1/2 cup chicken or vegetable broth
* 1/2 cup finely chopped onion
* 1/2 teaspoon pepper
* 2 cups cooked whole grain elbow macaroni
* 1 cup cubed cooked chicken
* 1 cup (4 ounces) shredded cheddar cheese

Directions:
* In a bowl, combine the first five ingredients.
* Fold in the macaroni and chicken.
* Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese.
* Bake, uncovered, at 350° for 30 minutes or until bubbly.

Sally's Sidedish

This is a recipe from a friend of the family, and is always a big hit!

* 16 oz. creamed style corn (or approximately)
* 1 Cup Bisquick
* 1 egg
* 2 Tablespoons vegetable oil
* 4 oz. chopped green chilies
* 1/2 Cup milk
* 2 Cups Monterey Jack Cheese, cubed, (more or less to your liking)

Preparation:
* Preheat oven to 400 degrees
* Greese a 9x9 inch baking pan, (can use a casserole dish)
* In a medium bowl, mix together the creamed corn, bisquick, egg, and vegetable oil
* Pour half of the corn mixture into the greased pan
* Layer 1/2 of the green chilies on the corn mixture and put all of the cheese cubes on top of that
* Layer the remainder of the chilies on top of the cheese cubes
* Pour the milk over this
* Top with the remaining corn mixture
* Bake at 400 degrees for 30-40 minutes

Baked Macaroni and Cheese

I got this from my mom...I'm not sure where she got it!

Ingredients:

* 2 cups uncooked dried elbow macaroni
* 1/4 cup butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/2 teaspoon salt (I used garlic salt)
* 2 cups cheddar cheese, cubed 1/2 inch
* 1/2 cup dried bread crumbs
* 1 tablespoon butter, melted
* 1 tablespoon chopped, fresh parsley

Heat oven to 350. Cook macaroni according to package directions. Drain.

Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3-4 minutes).

Stir in cooked macaroni and cheese. Spoon into ungreased 2-quart casserole.

Stir together all remaining ingredients in small bowl; sprinkle over macaroni and cheese. Bake for 20-25 minutes, or until heated through and golden brown.

Tip: For gourmet flavor, stir in 3 ounces cubed cream cheese and 1 tablespoon Dijon-style mustard with the milk.

Spinach Brownies

Don't let the title fool you! These are NOT for dessert...but they ARE delicious!

Saute the following in 2 Tablespoons of butter:
* 1 package frozen spinach, thawed and drained
* 1 diced onion
Set aside

Combine the followin dry ingredients in a large mixing bowl:
* 1 cup sifted flour (mom doesn't sift)
* 1 teaspoon baking soda
* dash of salt
Set aside

Mix together the following wet ingredients:
* 2 eggs
* 1 cup milk
* 1/2 cup melted butter (mom suggests using only 1/4 cup melted butter or less)
Add the wet ingredients (not the spinach and onion) to the dry ingredients and stir

Add the sauteed spinach and onion along with 2 cups grated cheddar and 2 cups grated mozzarella cheese to the batter (you can use low-fat varieties of cheese if you like).

Spray a 9X13 inch pan with cooking spray, spread batter into pan, and bake at 350 degrees for 30-35 minutes.

Mama's Cheesy-Potato Soup

This is one of my favorite meals ever - it's great with a nice green salad and a loaf of bread. This is SUCH a great "cold winter night" meal.

Ingredients:
* 4 cups peeled/cubed potatoes
* 1-1/2 cups chopped onion
* 1-1/2 cups chopped celery and leaves
* 1 Tablespoon salt
* 4 cups water
* 1 stick butter
* 1/2 cup all purpose flour
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 2 teaspoons dry mustard
* 4 cups milk
* 3-1/2 cups shredded sharp cheddar cheese (I think it's best to get it in a block and shred it yourself)
* 2 Tablespoons parsley flakes
* 28 oz. can stewed tomatoes and their liquid

Directions:
* In a large kettle, combine potatoes, onion, celery, ONE teaspoon of salt, and water. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.

* Meanwhile, in a medium pot, melt the butter, add the flour, 2 teaspoons of salt, pepper, and mustard, stirring to make a smooth paste. Gradually stir in the milk; cook over medium heat until bubbly, stirring constantly. Add the cheese and stir until melted. Then, pour the cheese mixture into the potato mixture, and mix well. Add the parsley flakes, stewed tomatoes and their liquid; stir, and continue to cook over low heat until hot enough to serve.