Sugared Broccoli

3 T butter/margarine
2 T brown sugar
1 lb fresh broccoli (or frozen pieces, thawed and drained)
1 c chicken broth

In a skillet, melt butter and add brown sugar, cooking on medium-high heat until sugar has dissolved. Add broccoli and saute for two minutes. Stir in broth and bring to a boil. Reduce heat and cover. Simmer 8-10 minutes until broccoli is tender. Remove broccoli and keep warm. Cook sauce uncovered until reduced by half. Pour over broccoli and serve.

Beer Cheese Soup

2 lb box Velveeta, cubed
1 medium onion, diced
2 cloves garlic, crushed & minced
2 T butter/margarine
1½ c milk
½ c beer
½ tsp Worcestershire sauce
few dashes Frank's hot sauce

Melt butter over medium-high heat and cook onion & garlic in a saucepan until translucent. Lower heat to medium-low and add cheese, milk, beer, Worcestershire sauce and hot sauce. Stirring frequently, cook until cheese has melted. You can add more beer, if you choose, but it does have a strong beer taste if you do.

Dee's potatoes

A while ago, I worked at a transportation company and the best part of that lousy job was all the food days we had. And the best part of the food days was a slow cooker full of these potatoes. When I left that craphole place, my severance pay was Dee's recipe in my hands. I hope you enjoy it as much as we do!

1 2lb bag chunk-style hash brown potatoes
1 16oz carton sour cream
2 c shredded cheddar cheese (Colby Jack is good, too)
1 can cream of chicken soup
1 T butter
2 T chives
½ medium onion, diced
3 cloves garlic, crushed & minced
salt & pepper to taste

Mix everything together and put in slow cooker on low for 4-5 hours (6-8 hrs if hash browns are still frozen). You can top with crushed Ritz crackers or corn flakes if you want added texture.