Chunky Potato Ham Soup

3 medium potatoes 2 medium carrots 3 cups of water

1 small onion or 3 tbsp of dried chives 3 tbsp of butter

3 tbsp of all purpose flour 3 cups of milk 1/2 tsp of sugar

2 cups of shredded cheddar cheese 1 cup of cubed cooked ham

ground pepper and red pepper flakes to taste.

1. Bring water to a boil and add potatoes and carrots (I usually boil my carrots for 5 minutes in the microwave first to ensure the are tender when the soup is finished, then I add them)
2. reserve 1 cup of water and then drain.
3. Melt butter in saucepan over med heat. Add flour. Slowly add milk and whisk to avoid lumps. Add red pepper flakes and pepper.
4. Gradually added reserved liquids, sugar, potatoes and carrots. Stir well. Add cheese and ham. Simmer over low heat for at least 30 minutes. Stir frequently so it doesn't burn on the bottom due to the cheese.

Shepherds Pie

• 1 lb. (450 g) lean ground beef
• 2 cups hot mashed potatoes
• 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese, divided
• 2 cloves garlic, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

Preheat oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

Bake 20 min. or until heated through.