Key Lime Fudge

Ingredients:
1 cup graham cracker crumbs
¼ cup sugar
¼ cup melted butter
1 (5 ounce) can evaporated milk
1 2/3 cup sugar
½ teaspoon salt
12 large marshmallows
2 cups white chocolate chips
2 drops green food coloring (optional)
¼ cup lime rind grated (about 4 limes)
2 Tablespoons key lime juice

Directions:
Line an 8x8" pan with wax paper. Mix together graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well blended. Press mixture into an 8 x 8" pan. Bake at 375 degrees for 7 minutes. Cool completely.
Combine the milk, 1 2/3 cups sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
Once mixture begins to boil, turn down the heat to medium-low cook it for 8 minutes, stirring constantly.
Remove from heat and stir in the marshmallows, chocolate, food coloring, lime rind and lime juice and mix well until mixture is melted and smooth.
Pour into prepared pan and cool completely. Cut into 1 inch squares to serve.
This is also delicious without the crust, but adding the crust is highly recommended! It is so yummy!

Potato Soup

Ingredients:
4 Cups Chicken Broth (2-16 ounce cans)
1 onion, chopped
4-5 Russet potatoes, washed, peeled, and cubed
1 cup smoked chopped ham
Salt and pepper to taste
1 cup instant potato flakes
1 cup cheddar cheese, shredded
1 cup whipping cream
Suggested toppings: Bacon, sour cream, cheese, green onions, croutons.

Directions:
Pour broth in a stock pot over medium heat.
Peel and chop onion and potatoes.
Add to broth along with ham. Season to taste with salt and pepper.
Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
Remove lid and stir in potato flakes.
Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
Taste and add more salt and pepper if desired.
Serve immediately and top with your favorite toppings.

Chicken Tortilla Soup

Ingredients:
2 cups water
1 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
1 29 ounce can crushed tomatoes
1 11 ounce can enchilada sauce
1 4 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon dried cilantro
1 heaping teaspoon minced garlic
2-3 cups chicken, cooked and shredded (can use more if you like)
2 cups frozen corn (or 2 cans corn, drained)
1 small onion, chopped
Salt and pepper to taste
4-5 six inch corn tortillas
Toppings: cheese, sour cream, salsa

Directions:
Put all ingredients except corn tortillas and toppings in a large pot. Place over medium to medium high heat and bring just to a boil.
Reduce heat and simmer thirty minutes.
Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.
Serve soup with desired toppings.

Macaroni and Cheese Chowder

Ingredients:
1 14-ounce can reduced-sodium chicken broth
1 cup water
1 cup uncooked elbow macaroni
1 cup frozen whole kernel corn
1 cup chopped sliced cooked ham
6 ounces (3/4 cups) mild cheddar cheese, shredded
1 cup milk

Directions:
In a large saucepan, bring chicken broth and water to a boil.
Add macaroni and reduce heat. Simmer, covered, about 12 minutes or until macaroni is tender, stirring occasionally.
Stir in corn, ham, cheese and milk. Cook and stir over medium heat until cheese melts.
Ladle into bowls. If desired, top with additional cheddar cheese.

Southern Cheeseburger Pizza

Ingredients:
1 refrigerated pizza crust
1 lb. ground beef
1 onion, thinly sliced
1 cup ketchup
¼ cup mustard
½ cup pickle relish
4 slices bacon, cooked crisp and crumbled
2 cups Cheddar cheese, shredded
1 cup prepared slaw

Directions:
Heat oven to 400 degrees.
Spray a large cookie sheet with cooking spray. Unroll dough on cookie sheet, starting at center and shape into a large rectangle.
Brown beef and onion in a large skillet until beef is cooked thoroughly. Drain off grease and pat dry. While beef is cooking, mix together ketchup, mustard and pickle relish.
Spread ketchup mixture over dough and top with beef mixture. Sprinkle with bacon and cheese.
Bake for about 15-17 minutes until crust is browned and cheese is melted.
Cut into 2 inch squares and top with slaw.
Serve immediately.