Bread Bowls

2-3 loaves frozen bread
2 eggs, beaten.

Thaw bread loaves according to package; keep cold. Divide each loaf into halves or thirds, depending on the size of bread bowls you want. Form each half/third into a ball. Place formed balls of bread dough on a prepared baking sheet. Cover with plastic wrap and let rise again until doubled. Brush each bowl with egg. Bake at 350 degrees for 25 minutes. Cool completely. Cut hole in top of each bowl and hollow out. Serve each filled with soup.

Baked Potato Soup

2/3 cups butter
2/3 cups flour
7 cups milk
2-3 green onions, chopped
5-6 potatoes, baked
1 tsp. salt
1 tsp. pepper
1 1/2 cups shredded cheese
1 cup sour cream
12 slices bacon, cooked & crumbled

In a heavy sauce pan, melt butter. Whisk flour into melted butter. Add milk and whisk until slightly thickened. Add green onion and scoop potatoes out of skins into pot. Stir and let cook over medium heat until thickened, stirring frequently. Stir in salt and pepper. Add cheese and sour cream; stir until well blended. Lastly, add crumbled bacon, and serve.

Mexican Hot Chocolate

1/2 cup sugar
1/2 cup baking cocoa
3/4 tsp. cinnamon
6 cups milk
2 tsp. vanilla

In a saucepan, mix together the sugar, cocoa and cinnamon. Slowly add the milk. Warm over medium heat, stirring constantly, until the mixture is hot without boiling. Remove from heat and stir in vanilla. Makes 6 servings.

Pumpkin Soup

1/4 cup butter or margarine
1 onion chopped
1 tbsp. brown sugar
1 can (14 oz) chicken broth
1/2 cup water
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1 tsp. garlic salt
1/4 tsp. cinnamon
salt & pepper to taste

In a saucepan, melt butter over medium heat. Add onion and brown sugar. Cook onions until they are translucent. Add broth and water; bring to a boil. Reduce heat to a simmer and stir in remaining ingredients; blend well. Simmer until soup is heated through, but do not boil.

Chicken and Creamy Rice Casserole

So, years ago, when someone had brought in a meal to our house for one reason or another, they brought a wonderful rice and chicken dish. Because I never asked for the recipe from the woman who brought it in, we've been on the search for a recipe that duplicated it. We have had no luck in our search....until now:

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 cup instant rice, uncooked
1 pkg. dry onion soup mix
2 cups water
4-6 boneless, skinless chicken breasts

In a bowl, combine all ingredients, except for the chicken. Pour into a prepared 9x13 pan. Gently push chicken breasts into the mixture until they are partly covered. Cover pan with foil, bake at 350 degrees for 1 1/2 hours. Uncover and bake for an additional 30 minutes.

Taco Soup

1 lb. ground beef
1 small onion, diced
1 can diced tomatoes, undrained
1 8 oz can tomato sauce
1 can corn, undrained
1 can black beans, undrained
1 can manwich
1 pkg. taco seasoning

Brown ground beef and onion in a saucepan; drain. Add remaining ingredients. Stir well and heat through. Garnish each bowl with shredded cheese, sour cream, and fritos, if desired.

Chicken & Biscuits

Now, this one comes from the Kraft Food & Family magazine, but it was totally worth posting here!!

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken (I boiled and shredded mine for a change of pace)
1 16 oz. pkg frozen mixed vegetables, thawed (I really only used half a bag or else it would have been veggie overload for my kids)
1 cup shredded cheese
1 cup baking mix
3 tbsp. milk

Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream. Add chicken, vegetables and cheese; mix. Pour chicken mixture in a prepared 8x8 pan. In a separate bowl, place baking mix. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop dough by heaping tablespoonfuls into 6 mounds over chicken mixture. bake 35 minutes until biscuits are golden brown and chicken mixture is hot and bubbly.