MAM'S MEALS

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ingredients 1 stick, (1/2 cup, 4 ounces) unsalted butter, at room temperature (important!) 1/3 cup creamy peanut butter (I like Jif) 1/2 tsp vanilla extract 1 1/4 cup (156 grams) all purpose flour 1/4 cup (31 grams) confectioner’s sugar scant 1/2 tsp sea salt 3/4 cup milk chocolate chips Instructions Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. The log ...

1-1/2 lb. lean ground beef 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 2/3 cup water 2 cans (8 oz. each) crushed pineapple in juice, drained 1 bottle (18 oz.) KRAFT Original Barbecue Sauce 1/4 cup packed brown sugar Heat oven to 425ºF. Mix meat, stuffing mix and water just until blended. Shape into 1-inch meatballs. Place in 13x9-inch baking dish sprayed with cooking spray. Bake 20 min. or until done (160ºF). Meanwhile, combine remaining ingredients. Pour barbecue sauce mixture over meatballs; stir to evenly coat meatballs. Bake 10 min. or until sauce is heated through.

1 tablespoon butter or margarine 1 cut-up whole chicken (3 to 3 1/2  2/3 cup Original Bisquick™ mix 1 1/2 teaspoons paprika 1 1/4 teaspoons salt 1/4 teaspoon pepper 1 Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. 2 Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). 3 Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Ingredients 1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast   (or cooked roasted chicken) 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste Directions In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 1/3 cup finely chopped carrots 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediate...

6 large eggs 2 tbsp. milk 1/4 tsp. garlic powder kosher salt Freshly ground black pepper 1 tbsp. butter 1 tbsp. chopped fresh chives 18 slices bacon 2 c. shredded Cheddar DIRECTIONS In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. In a nonstick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes, then stir in chives. On a cutting board, lay out three strips of bacon. Sprinkle the bottom third with cheddar and top with a large spoonful of scrambled eggs. Roll up tightly. Repeat with remaining cheese and eggs. Return skillet to heat and add bacon roll-ups seam-side down. Cook until crispy on all sides, then transfer to a paper towel-lined plate to drain fat. Serve.