Blueberry cheesecake pie

Here is a yummy way to use up some blueberries and it's simpler than a regular cheesecake but tastes just as yummy!

Blueberry Cheesecake Pie:

Ingredients:  
1 pre-made Vanilla Wafer pie crust (or you could make your own)
2 packages (8oz. each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries
Cool whip or whipped cream and extra blueberries for garnish

Directions:
1.  Beat the cream cheese, sugar, and vanilla until smooth.  Add eggs, beating on low speed just until combined.  Fold in blueberries.  Spoon into crust.
2.  Bake at 350 degrees for about 30 minutes or until the center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate for at least 4 hours.  Garnish with blueberries and whipped cream or Cool Whip if desired.
**If using frozen blueberries, do not thaw them before adding them to the batter**

Cheddar Potato Chowder

Mmm...I think this is my absolute favorite soup!  I got this recipe from my mom years ago and it's perfect for this cold weather.  It's easy to throw together and good enough to impress any guest.  You can add ham or try adding different cheeses, potatoes, or veggies like frozen peas, whatever you like!

Cheddar Potato Chowder:

Ingredients:
3 tbsp butter
2 medium-sized carrots, peeled and thinly sliced
2 medium-sized celery stalks, thinly sliced
1 small onion, chopped
3 tbsp all-purpose flour
1/4 tsp group pepper
1/4 tsp dry mustard
2 cups half-and-half cream (or milk if you want to make it a little healthier)
2 cups water
4 medium-size potatoes (about 1 3/4 pounds), peeled and cut into 1/2-inch cubes
2 chicken-flavor bouillon cubes
1-1/2 cups shredded cheddar cheese

Directions:
1.  In a 3 or 4-quart saucepan over medium heat, melt butter.  Add carrots, celery, and onion.  Cook until tender, about 10 minutes, stirring occasionally.  Stir in flour, pepper, and dry mustard.  Cook 1 minute.
2.  Gradually add cream, water, potatoes, and bouillon.  Bring to a boil over high heat; reduce heat to low.  Cover and simmer 10 minutes or until potatoes are tender.
3.  Remove saucepan from heat.  Add cheese and stir just until melted.  Top each serving with crumbled bacon and chopped chives, if desired.