Broccoli Cheese Soup

Soup1 can cream of chicken soup
1 can chicken broth
2 cups water
1 1/2 lbs fresh broccoli (pell and slice stem)

Combine ingredients. Cover and cook until tender.

White Sauce
1/2 cup flour
1/2 tsp. dry mustard
1/4 cup butter
2 cups milk
salt and pepper

Add sauce to soup mixture. Top with 1 1/2 cups grated cheddar cheese

Source:
Susan Tate

Notes:
I had a little trouble making the white sauce correctly--the consistency ended up like mashed potatoes instead of smooth & creamy like a white sauce should be. Nonetheless, the soup still turned out delicious :)

Mini Cheesecakes

Ingredients
16 oz. cream cheese
3/4 c. sugar
3 eggs, beaten
1 tsp. vanilla
1 box vanilla wafers
1/2 can cherry pie filling
2 inch foil midget cups

Instructions
Soften cream cheese; beat in eggs, vanilla, and sugar until smooth. Put wafers in cups upside down. Fill cups almost full and bake 10 minutes at 375 degrees. Yield 30. Will keep 5 days.

Notes
These are so yummy, and a lot easier to make than traditional cheesecake. The key to success is having soft, smooth cream cheese. I usually set the cream cheese out to soften an hour or so before I plan on making the mini cheesecakes. It's really hard to mess up these desserts, and yet they look so fancy!

Source
Susan Tate