Broccoli Cheese Soup

1 qt. water
2 cups diced potatoes
2 chicken bouillon cubes
1 cup diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American Cheese

Mix water, potatoes, bouillon cubes, onion, and broccoli together. Cook until done, about 20-30 minutes.

Add soup and cheese, Simmer for 15 minutes.

Miriam's Chunky Chocolate Peanut Butter Cookies

3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsps vanilla
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8 0z.) chocolate candy bar, chopped

Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.

Makes four dozen cookies.

Peach Crisp

2 quarts peaches
1 1/2 c brown sugar
1 cup flour
1 cup oatmeal
1 cup butter

Put ingredients in an 9x13 pan and bake!

375 degrees 40-45 minutes

Cheese Bread

1/2 c. mayo

1/2 c. parmesan cheese

1/4 tsp. garlic

1/2 c. cheese

little bit of milk

Mix together and brush on bread. Bake in oven until heated through and cheese melts.

Chicken Artichoke Fettucini

1 large onion, chopped
2 cloves garlic, chopped
3 chicken breasts, cooked and cubed
1 tsp. Olive Oil
1 cup Mayo
2 cans artichoke hearts (Cut up and drained)
2 cups Monterey Jack Cheese

Saute onion in 1 tsp. olive oil. Add one cup mayo, 2 cans artichoke hearts (cut up) and 2 cups Monterey Jack cheese. Stir together.

Cook over low heat. Don't let it boil. (Or you can bake for 20 minutes at 350 degrees.)

Serve over fettucini noodles.

Broccoli Chicken Alfredo

INGREDIENTS
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Peanut Butter Balls

2 cups smooth peanut butter


1 cup butter or margarine, softened


5 cups confectioners' sugar


2 (12-ounce) packages of cholate chips


4 to 5 tablespoons of shortening


Chocolate or peanut butter chips for decorating





1. In a medium sized bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenly blended. Add the confectioners' sugar and stir until the mixture has the consistency of sticky play dough.





2. Melt the chocolate chips in a glass bowl placed on top of a 2-quart saucepan filled with boiling water, stirring frequently. (Use 2 tablespoons of shortening for semisweet chocolate chips or 3 tablespoons for white chocolate.)





3. While the chocolate melts, roll the peanut butter mixture into 1-inch balls and set them on a baking sheet lined with wax paper. Place in the freezer until the peanut butter balls are solid enough to pick up with a toothpick, about 5 to 10 minutes.





4. Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate. Set the chocolate-coated balls on a baking sheet lined with wax paper. Remove the toothpicks. Immediately place a chocolate or peanut butter chip over each toothpick hole. Cool the peanut butter balls in the fridge until the chocolate has hardened, about five minutes.





Makes 100 (1-inch) peanut butter balls.