Potato Soup

I got this recipe from the wife of one of my old bosses. It's the best darn potato soup I've ever had.

8 potatoes, peeled and boiled
1 14.5 oz can chicken broth
1 can cream of mushroom soup
1 lb. bacon
1 white onion, chopped
3 stalks celery, chopped
2 cups grated cheddar cheese
1/2 pint half n' half
Green onions

In a stock pot, boil potatoes, drain and mash to your preferred consistency. Cook the bacon while the potatoes boil. Save the bacon grease and saute the onion and celery in it.

Add chicken stock and cream of mushroom to potatoes. Add all other ingredients and cook over medium-low heat until cheese is melted and soup is heated through.

Beef Stew

1.5 lbs beef chunks
6 yukon gold potatoes
1/2 bag baby carrots
1 small white onion
1 can diced tomatoes
1 carton + 2 cans low sodium beef stock
1 tsp. garlic salt
1/2 tsp. dried rosemary
2 bay leaves
1/2 tsp. onion powder
1 1/2 cups V-8
1 tsp. tabasco sauce
1 can corn, drained
1 tsp. parsley
1 tsp. black pepper

Marinade
3/4 cup worcestershire sauce
1/4 cup red wine vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder

Mix marinade ingredients and marinate chunked meat at least 4 hours, preferably overnight.

Chop vegetables into bite sized pieces. Brown meat in the bottom of a stock pot for about 5 minutes - don't cook it all the way through. Add remaining ingredients, stir well. Let simmer for 3-4 hours until meat is cooked through and vegetables are tender. Alternatively, brown meat and mix everything in a large crock pot. Cook on low for 8 hours or high for 4 hours.

Dump Cake

This is the easiest, bestest cake evar. The name is weird...but self-explanatory.

20 oz crushed pineapple, with juice
21 oz cherry pie filling
1 box white cake mix
1 stick butter (1/2 cup)

Preheat oven to 350.

Dump pineapple and pie filling into a 9x13 pan and stir together. Sprinkle cake mix evenly over the top. Slice butter thinly and place evenly over top of cake mix.

Top with nuts or shredded coconut if desired, but it's also great just as it is. Bake for 45 minutes to an hour, until lightly browned.

Fruity Cake

No, this is not fruit cake, don't panic...I haven't gone crazy. The fruit flavor in this light, easy cake comes from yogurt. I imagine any flavor yogurt will do, I've only used cherry though. I always use light cool whip and yogurt.

1 18 oz box white cake mix
1 1/4 cups water
1/3 cup canola oil
4 egg whites
12 oz. fruit yogurt
8 oz. cool whip

Preheat oven to 350. Grease a 9x13 baking dish.

In a large bowl, combine cake mix, water, oil and eggs and stir until moistened. Add 6 oz. yogurt and stir until smooth. Pour into prepared baking dish and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.

Combine remaining 6 oz. yogurt and cool whip and frost top of cooled cake.