Baked Potato Soup

I found this recipe on a random blog and have made it mine :D

Ingredients:
6 large potatoes, cleaned and stabbed with a fork a few times
1/2 c butter
4 cloves garlic
1/2 c flour
2 cans chicken broth (4 c)
24 oz evaporated milk, I use fat free or skim
dill
shredded cheese and other potato toppings

Prep:
Microwave taters until done
Melt butter in a soup pot over medium high heat. Add garlic and cook for 30 seconds. Add flour and stir until it gets all thick like. Gradually stir in evaporated milk and broth. Chop cooked potatoes into various sizes, some big, some small, and toss into the soup. Add salt, pepper, and dill to taste. Heat through :D
Add cheese or other toppings to your bowl!

Serve with fresh bread. YUM!

this soup does not store very well... it turns into a big gelatinous mush after a while.. does okay on reheat but is much thicker the second time.

Egg Casserole

We make this for breakfast OR for dinner, depending on the ingredients.

Basic Ingredients:


* 1 dozen eggs

* 1 cup milk

* 1 cup cheese (colby jack works well, but you can use just about ANY choice - we have used Swiss, cheddar, and many others)

Optional ingredients: chopped onion, chopped green pepper, chopped spinach, cubed ham, hash brown potatoes, crumbled bacon, sausage crumbles.

Preheat oven to 350. Whisk together eggs and milk, and then stir in additional ingredients. Pour entire mixture into a 9 x 13 sprayed pan and bake. Casserole is ready when it puffs in the center and is golden brown. You can top with a bit of cheese when you take it out of the oven - the cheese will melt on top of the casserole. Don't be alarmed if the casserole falls a bit as it cools, this is normal.
My kids LOVE this casserole. I change it up almost every time I make it, using different meat - or cheese, or a different veggie. Serve with muffins and a fruit salad.