Hearty Hash Brown Potato Soup

2 lbs frozen hash browns (can substitute diced/cubed potatoes)
4 cups water
1 large onion chopped
3/4 cup sliced celery
1/2 teaspoon  celery seed
1/4 teaspoon black pepper
4 chicken bouillon cubes

In a large kettle, bring the above to a boil.  Reduce heat; cover and simmer for 20 minutes or until potatoes are tender (add time if using diced or cubed potatoes).   Mash potatoes in the kettle with the liquid and then add the following

4 cans (10.75 oz) cream of chicken soup
1 quart milk
2 cups cooked cubed ham
1 tablespoon dried parsley flakes (I left this out)
1.5 teaspoons garlic salt

Simmer for 10 minutes or until heated through

Bacon for garnish.

Fajita Seasoning

1 TBSP Chili Powder

1 1/2 tsp Cumin

1 tsp Black Pepper

1 tsp Salt

1/2 tsp Paprika

1/2 tsp Dried Oregano

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Crushed Red Pepper (optional)

Instructions

Whisk together all of the spices and store in an airtight container. 

This recipe was found on www.chocolatemoosey.com

Queso Blanco Dip

2lb Block Velveeta Queso Blanco Cheese cut into 1" blocks
2 Cans Rotel Original (Undrained)
1 Link (6oz) El Popular Chorizo Sausage

"Brown" Chorizo sausage and drain all fat. In Fondue pot add Rotel and Velveeta and melt cheese over medium heat. Once melted add Chorizo and stir everything together.

*This is an adaption of the Famous Rotel Cheese Dip on the side of the Rotel can.