Grandma Howard's Million Dollar Fudge

4 1/2 c. sugar
1 (12 oz.) can evaporated milk
1 T. butter

Mix ingredients, then boil 5 minutes.

Add:

2 1/2 (6 oz.) large Hershey's candy bars, crushed
1 (12 oz.) bag semi sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 t. vanilla
nuts

Beat until well blended. Pour into 2 greased 9x13 pans for thicker pieces. For thinner pieces add another 8x8 pan.

Three Cheese Brunch

*Good with hot corn muffins and fruit

1 1/2 t. baking powder
3/4 c. flour
9 eggs, beaten
1 1/2 t. salt
1 1/2 t. sugar
1/8 t. cayenne
1 1/2 pounds Monterey Jack cheese, cubed
18 oz. cream cheese, cubed
1 1/2 c. small curd cottage cheese
1 T. butter, cut in small pieces
1  4-oz. can chopped green chiles, drained

The night before, sift baking powder and flour together in a small bowl. In a medium bowl, mix eggs, salt sugar and cayenne and refrigerate. In a large bowl, mix Jack cheese, cream cheese cottage cheese and butter. Refrigerate.

In the morning, add dry ingredients and egg mixture to cheese mixture, mix well. Stir in green chilies, if used.

Bake in a greased 9x13 pan at 350 for 45 minutes. Let stand 5-10 minutes before serving.

Southwestern Chopped Chicken Salad

for the salad: 2 cups shredded chicken 1 green bell pepper, diced 1 can black beans, rinsed 1 can sweet yellow corn (or 1 cup frozen corn, thawed) 2 roma tomatoes, diced 4 green onions, sliced 1 head ice berg lettuce, washed and chopped 1/4 cup cilantro, chopped 2 ripe avocados, diced 1 cup crushed tortilla chips for the dressing: 1/2 cup mayonnaise 2/3 cup Greek yogurt 1 tbsp ranch seasoning 1 tbsp taco seasoning Directions In a large bowl, combine all salad ingredients together, excluding the tortilla chips. In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips.

Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida} 3 14oz. cans of chicken broth 1 can of cream of chicken soup 1/2 cup onion, chopped 1/4 tsp. ground pepper 1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!} In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it) 1 10-ounce package frozen whole kernel corn ½ cup chopped onion ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper) 1 10-ounce can enchilada sauce (I used mild) 1 10.75-ounce can condensed cream of chicken soup 1½ cups milk (I used skim) 1 cup shredded Pepper jack cheese (4 ounces) 2 chicken breasts In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Buffalo Chicken Grilled Cheese

1/4 cup cooked shredded chicken, warm 1 tablespoon hot sauce 1/2 tablespoon mayo (optional) 1 tablespoon carrot, grated 1 tablespoon celery, sliced 1 tablespoon green or red onion, sliced or diced 1 tablespoon blue cheese, room temperature, crumbled 1/2 cup cheddar cheese, room temperature, grated 2 slices bread 1 tablespoon butter, room temperature Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread. Heat a non-stick pan over medium heat. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side

Chicken Wrapped Bacon

Boneless, skinless chicken tenderloins wrapped in bacon and then top with a mixture of cream of chicken soup and a cup of sour cream. Cover with foil and bake at 225 for about 4 hours. Then remove foil and bake at 350 for 15 minutes.