Creamy Corn & Chicken Soup by Jen

Ingredients:
1/2 cup chopped onions
1 red pepper, chopped, divided
2 Tbsp. butter or margarine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups shredded cooked chicken
1 can (14.75 oz.) cream-style corn
2 cups chicken broth
3/4 cup milk
1/2 tsp. cracked black pepper

Assembly:
Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.

Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in chicken, corn, broth and milk.

Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

Freezing Instructions: Spoon cool soup into a large freezer safe gallon Ziploc bag. Freeze flat in freezer.

Serving Day:
Thaw, Heat and Serve. I make this recipe 1 1/2 times for (6) adult servings - makes about 10 cups of soup.

Meatballs, Mashed Potatoes and Cream Sauce by Erica

Ingredients:
MEATBALLS (1 batch)
1 egg, beaten
1/4 cup milk
2 Tbs. Ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onions
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs. ground beef
3 tbs. flour

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased baking pan. I placed on cookie cooling racks to keep from sticking.

Bake uncovered at 400 degrees for 20 minutes.

Drain Meatballs on paper towels, transfer to a serving dish.

CREAM SAUCE
2 tbs butter
2 tbs flour
1/4 tsp thyme
salt and pepper
1 can chicken broth
2/3 cup heavy whipping cream

Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Brig to a boil; cook and stir for 2 minutes or until thickened.

MASHED POTATOES
2 lbs. of potatoes, peeled and cut
1/4 cup of milk
1/4 cup of butter

Cook potatoes until tender, in a mixing bowl blend potatoes, milk and butter until smooth.

Serve meatballs on top of mashed potatoes with cream sauce on top.

To Freeze: Place potatoes in the bottom of a pan, place meatballs on top. Cover with foil. Put cream sauce in a one quart freezer bag and place flat on top of the foil. Cover entire contents with foil. Freeze

To reheat:
Take off top layer of foil. Remove cream sauce packet. Thaw.
Heat in oven at 350 for about 20-30 minutes.
Warm sauce on stove or in microwave.
Pour sauce over individual servings.

Baked Ham & Cheese Sliders by Jackie

Ingredients
12 slider buns
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds
1 T. dried, minced onion

Assembly
Line baking pan with buns.
Remove tops of buns and set aside.
Layer ham evenly on all buns.
Layer cheese evenly on all buns.
Place tops of buns onto the sandwiches.
In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion.
Pour mustard mixture evenly over buns.

Serving Day
Preheat oven to 350.  Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST).  Bake covered for 40 minutes.  Uncover.  Bake another 5 minutes. 

**Can use Kings Hawaiian rolls in place of slider buns. 
***This makes a great appetizer for parties too!

Easy Chicken Pot Pie by Wendy

Ingredients
1/2 cup Butter (1 Stick) melted
1/2 cup all-purpose flour
3 cups chicken stock
1 tsp dried thyme
2 garlic cloves, pressed
1 tsp. salt
1/2 tsp. ground black pepper
3 cups cooked chicken breasts
1 cup milk
1 medium onion
2 cups frozen mixed peas and carrots or other frozen veg. blend
1/2 pkg. frozen puff pastry sheets (1 sheet)
1 egg
1 tbsp water

To Assemble:
1.  Add butter and flour to 4 qt. pan; whisk until smooth.  Cook over med.-high heat 6-8 min. or until mixture is golden brown, whisk occasionally.  Add stock, whisking constantly until smooth.  Add thyme, pressed garlic, salt and black pepper to pan.  Simmer, uncovered, 6-8 minutes or until sauce is thickened.  Remove from heat.  Stir in chicken and milk.
2.  Finely chop onion.  Add onion, frozen vegetable and chicken mixture to pan.  Mix well.  Pour into casserole dish. Top with frozen puff pastry sheet.  In small bowl whisk together egg and water, lightly brush over pastry.  Cover and freeze.

To Serve that day or from frozen:
Thaw completely.  Bake uncovered, at 375 degrees, for 35-40 minutes or until pastry is golden brown.  Remove from oven;  let stand, uncovered, 10 minutes before serving.

Yield:  8 servings.