Cheesy Potato Soup

3 c. chicken broth
1 c. celery, chopped
1/2 c. onion, chopped
1 tsp. salt
6 potatoes, diced
3/4 c. flour
3/4 c. butter, melted
4 c. milk
16 oz. Velveeta
1 c. chopped bacon

Cook first six ingredients together for 10 minutes or until potatoes are tender and not mushy. In a separate bowl, mix melted butter and flour. Add flour mixture to potato soup. Quickly add milk and cheese and cook until thick. Add bacon.

Cheese Bread

6 cups all-purpose flour
2 cups shredded Cheddar cheese
3 tablespoons sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
2 cups warm milk
1 egg

In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.



**I added about one cup of Oscar Mayer Real Bacon Bits after the milk and egg were mixed in.**

Lemon Zucchini Drops

1 cup butter or margarine, softened
2 cups sugar
2 eggs
4 T. sour cream
1 1/2 teaspoons vanilla extract
2 cups finely shredded zucchini
3 teaspoons lemon zest
5 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 box pudding mix (4-serving size, I used vanilla)

LEMON GLAZE
2 cups confectioners sugar
2 T. lemon juice (maybe a bit more if you want to thin icing for drizzle)

1. In a mixing bowl, cream butter and sugar. Beat in eggs, sour cream, and vanilla till fluffy. Mix in zucchini and lemon zest. Combine flour, baking soda, baking powder, cinnamon, salt, and pudding mix; gradually add to the creamed mixture.

2. Drop by tablespoon 3 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 11-12 minutes or until lightly browned. Remove to wire racks to cool.

3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.

Slushy Punch

6c water
2c sugar
4 bananas
6c unsweetened pineapple juice
1 (12oz) can thawed orange juice concentrate
1 (12 oz) can thawed lemonade concentrate
4 Tbsp lemon juice
1 (2 liter) bottle ginger ale

Directions:
In a 3 qt sauce pan, bring water and sugar to a boil. Boil gently for 3 minutes. Allow to cool. In a blender, combine bananas and 1/2 pineapple juice. Blend until smooth and stir into cooled sugar water. Add remaining juices. Freeze in 9x13 inch pan (or rectangle ziploc containers) until solid.

Let thaw at room temperature for 30 minutes. Remove by scraping spoon across and spooning into punch bowl. Gently pour in ginger ale. Stir gently to mix.

ENJOY!