Cheddar cheese mash potatoes

I LOVE this side dish.  I love anything really to do with potatoes, but this recipe is a must.

Ingredients:

3 cups prepared mashed potatoes
1 can condensed cheddar cheese soup
1/3 cup sour cream
1/8 tsp ground black pepper
2 tbs diced green onions

Directions:

In a large bowl combine soup, sour cream, pepper, and onion.  Mix well.  Add in mashed potatoes stir until combined.  Spoon into a 1 1/2 quart baking dish.  Bake 350 degrees for 30 minutes.  

My favorite chili

This recipe was given to my family a few years ago after my dad had major heart surgery.  It is very easy to put together and yet tastes like you have been working all day.

White Chicken Chili

Ingredients:
3 cans great northern beans
1/2 chopped onion
3 chicken breasts -cubed
2 cans Hatch enchilada sauce
1 tsp garlic powder
1 tsp ground cumin
1 can chicken broth
1/2 cup sour cream
1/2 cup heavy cream

Directions:
Drain and rinse beans, set aside.  Saute onions in 1 tbs butter.  Remove onions and saute chicken until cooked through.  In a large stock pot add onions, chicken, broth, garlic, cumin, enchilada sauce, and beans.  Simmer on low-med for 20 minutes.  Let simmer on low until ready to serve.  10 minutes before you are ready to serve add the sour cream and heavy cream.

Chicken, or in my case Ham pot pie

I am a very picky eater, and this pot pie is so delicious, I dare you to not like it.  It is a little labor intensive, but totally worth the love.

Chicken/Ham pot pie
 Ingredients
1 lb meat of your choice, cubed
1 cup diced carrots
1 cup frozen peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 can chicken broth
2/3 cup milk
2 9 inch pie crusts

Directions
Preheat oven to 400 degrees F
In a saucepan combine meat carrots and peas.  Add water to cover and boil for 15 minutes.  Remove from heat and drain liquid.  Set aside.
In a pot over medium heat cook onions in butter until soft.  Stir in flour, salt, pepper, and celery seed.  Cook until flour is well mixed.  SLOWLY add in chicken broth and milk.  Simmer over med heat until thick.  Remove from heat and set aside.
Line pie plate with 1 pie crust.  Add meat/veggie to bottom of plate, add hot mixture over top.  Cover with other pie crust, pinch closed.  Cut 3 slits in top to vent air.  Place pie plate on a cookie sheet lined with foil- to catch drippings.  Bake 30-35 minutes.  Let rest 10 minutes before serving.