Cheeseburger Soup

½ lb ground beef
¾ C chopped onion
¾ C shredded carrots
¾ C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbls butter
3 C chicken broth
4 C diced and peeled potatoes
¼ C flour
8 oz Velveeta
1 ½ C milk
¾ tsp Salt
¼ tsp pepper
¼ C sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup’ bring to a boil. Cook and stir 2 min. reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Spinach Artichoke Pasta

-6 to 8 oz. pasta, cooked according to package instruction
-1 large or 2 small chicken breast, cubed
-2 t. veg. or olive oil
-½ cup onion, diced
-2 cloves garlic, minced
-1 can chopped artichokes
-1 cup chopped spinach (if using frozen, defrost, drain and squeeze out the water.)
-1 can diced Mexican style tomatoes
-1/2 cup cream cheese, softened
-1/2 cup sour cream
-½ cup chicken stock
-½ cup half and half
-7 oz. Parmesan cheese, grated (reserve 1 oz.)
-1 to 2 T. hot sauce (*i used 1 tablespoon and it was HOT! next time i will use a little less.)
salt & pepper

1. Cook pasta, drain, and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
5. Add the artichokes, spinach and tomatoes. Stir to incorporate.
6. Add the chicken stock, half and half, Parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Add the pasta and pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15 -20 minutes or until bubbly around the edges.

Lazy Lady Eclairs

* Picture soon to come*

Lazy Lady Eclairs

Crust:

1 cube Margarine, melted

1 cup Water

1 cup Flour

1/4 tsp salt

Mix all ingredients together in a sauce pan on medium until the mixture pulls away from the side of the pan and starts to thicken and make a ball.

Remove from heat. Add 4 eggs, mixing them in one at a time. Make sure that each egg is mixed in very well with the batter before adding the next egg.

Spray Pam on a cookie sheet and spread the mixture out.

Bake at 400 F for 25 minutes.

Topping:

1 8 oz pkg Cream Cheese, softened

1 large box Vanilla Pudding

1 12 oz Cool Whip

Chocolate Syrup

Make the pudding according to the directions on the box.

After the pudding has set, beat the pudding and cream cheese together until well mixed. Spread the pudding mixture on top of the crust.

Then spread the Cool Whip on top of the pudding mixture.

Drizzle with the chocolate syrup. To make it fancy pull a butter knife through to make a nice design.

You can also add almond slivers or flakes if desired.