Bean Pot Pepper Jack Pasta Sauce

1 can Campbell’s Tomato Soup, (26oz.)
1 can Diced Tomatoes (about 14.5 oz.)
1.5 cups Milk
8 oz. Pepper-jack Cheese (shredded)
4 oz. Cream Cheese, softened
1 tsp. Sugar
1 tsp. Paprika
1 tsp. Basil
1/4 tsp. Garlic Powder
2 dashes Tabasco Sauce

Add all ingredients to Bean Pot and stir.
Cook in Microwave for 15-20 minutes, stirring twice during cooking.
Once it’s done, simply ladle out and pour over freshly cooked pasta and ENJOY! So delicious!! & “FREEZER FRIENDLY” put any leftover sauce in a freezer bag for another day!

1 pound Velveeta cubed
1 pound hamburger browned
5 strips bacon cooked and crumbled
3/4 bag of hash-brown potatoes (cubed kind)
1 container Philadelphia Cooking Creme

Mix all ingredients in Bean Pot and microwave for 15 minutes stirring every 5.

32-oz. pkg. pasteurized process cheese spread, cubed
1-1/2 lbs. ground beef, browned and drained
10-3/4 oz. can cream of mushroom soup
16-oz. jar salsa
tortilla chips

Melt cheese in the microwave in Bean Pot, stirring every minute until melted. Combine remaining ingredients except chips in the Bean Pot. Cover and cook on high (375′) in the oven for about an hour. Turn dip to low (200′) until ready to serve. Serve with tortilla ships. Makes 20-25 servings.