With big thanks to Marilyn and an old workmate, Jim. Marilyn's Party Potatoes 6 medium potatoes (or frozen hash browns) 2 cups sour cream 1/2 pound grated Velveeta or any cheddar cheese salt and pepper to taste 3 tablespoons milk 1 teaspoon snipped chives 1 teaspoon Worcestershire sauce 1 cup coarse bread crumbs 2 tablespoons melted butter Boil potatoes in salted water with skin on until tender; cool slightly, peel and cool completely. Grate potatoes coarse. Butter a casserole dish and mix potatoes with sour cream, cheese, salt, pepper, milk, chives and Worcestershire. Sprinkle breadcrumbs over top of potatoes, drizzle with butter (or mix 1 cup corn flake crumbs with 2 tablespoons melted butter); bake 1 hour at 350° NEW MEXICAN CHILE DIP from the kitchen of Jim Myers Makes about 3 quarts 2-3 pounds ground beef 2 pounds Velveeta cheese cubed 2 large onions, chopped 1 - 28 ounce ounce can crushed tomatoes 4 cloves garlic chopped 2 - 4 ounce cans chopped green chiles 1 tablespoon chili powder 2 teaspoons cumin Brown ground beef with the onions and drain. Add remaining ingredients and simmer 20-30 minutes. Transfer to crock pot to keep warm. Use large corn chips for dippers. Marilyn's Creamy Chicken Enchilada Soup 1 tablespoon olive oil 1 pound chicken breast (about 3 breast halves) 1 medium onion; diced 1 clove garlic; minced 4 cups chicken broth 1 cup instant corn masa mix 3 cups cold water 1 (10 oz. can enchilada sauce) mild or hot 1/2 pound Velveeta cheese (Mexican or regular) 1 teaspoon chili powder 1/2 teaspoon ground cumin a handful chopped cilantro salt to taste 3 Roma tomatoes; seeded and diced Place olive oil in a large soup pot over medium heat. Season chicken with salt and pepper and add to hot oil in pot and brown for 5 minutes each side. Remove chicken and set aside. Add onions to soup pot along with a little more oil if necessary along with a sprinkle of salt and pepper. Cover pot and cook over low heat until onions are translucent; remove lid and stir in garlic until fragrant then add chicken broth. Place corn masa in a jar with a tight fitting lid along with the cold water; shake until masa is completely dissolved; add to soup pot. Stir in enchilada sauce, cheese (cut into cubes), chili powder and cumin. Cut chicken into small bite-size pieces and add to soup. Cook and stir over low-medium heat until mixture boils and thickens, 20 to 30 minutes. Stir in cilantro, taste and add salt to taste. Serve hot garnished with diced tomato and if desire, crumbled tortilla chips. *Recipe inspired by ChiliÂs Enchilada SoupÂthank you Donita.

Lizzann, glad you enjoyed the Velveet fudge. It is delicious. My family doesn't question what I make cause they enjoy my cooking. Here's one, that I haven't tried: Chocolate Chip potato chip cookies 1 cup butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 cups all-purpose flour 1 tsp baking soda 2 1/4 cups crushed potato chips (I used Lays Classic Potato Chips) 1 1/2 cup semi-sweet chocolate chips Directions Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs. Combine the flour and baking soda and slowly add to the creamed sugar mixture. Mix well. Stir in the crushed potato chips and chocolate chips. Drop by small spoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes or until golden brown. If you are making large cookies you may want to keep them in the oven for about 14 minutes. Cool for 1 minute before removing to a wire rack to cool completely.

We had Meatloaf that was okay...DH wanted Beef stew. I hosted my Book Club today, so I was busy cleaning and making desserts. Made Key Lime Pie, Banana Bread and some little chocolate cream puffs. Everything was good, (banana bread was all gone) but the cream puff things were kind of so so IMO. Need to think about dinners for this week. I have some salmon that I could fix. And shrimp that needs to be cooked, but other then that...

Can you cook it a bit longer? Here is the recipe I found. CARNATION 5 MINUTE FUDGE 2/3 c. Carnation milk 2 tbsp. butter 1 1/2 c. white sugar 2 c. miniature marshmallows 1/2 c. chopped nuts 1 c. chocolate chips 1 tsp. vanilla Put milk, sugar, butter in saucepan, heat to boiling(238 úF on a Candy Thermometer). Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallow, nuts and chocolate chips and vanilla. Stir until marshmallows are melted and smooth. Pour into buttered platter or pan. Cool, then cut into squares. Cooks Note: A Candy Thermometer is recommended for best results