Dana Day's Cream Cheese Potato Soup

4-6 large potatoes (I use new or red but you can use whatever you have if
I use them I don't peel if its just regular potatoes peel them)
1 large onion finely chopped
1 cup celery finely chopped
4 strips of bacon (I used the kind that you buy that is already cooked)
cut it up into pieces
1 qt. water (I add a little chicken boullion to the water when I cook it)
4 T. butter
3 T. flour
1/2 cup milk (or real whipping cream)
1 tsp. salt
1/4 tsp. pepper
1 tsp. dill (this really is needed it makes it so good)
1 tbsp. minced garlic
1 pkg. cream cheese

Combine onion, bacon and celery in big pot and sautee' in a little
butter.  When done add water to sauce pan you just sautee'd in and cut up
potatoes (with boullion in water).  Bring to a boil; reduce heat and
simmer until tender about 20 minutes.  In a skillet melt butter, add
flour and make a roux. Remove from heat and add milk (or cream).  Return
to heat; cook and stir until thickened.  Stir mixture slowly into potato
and water in other pot.  Cook and stir until thick.  Cut up cream cheese
into cubes and melt into soup mix (you just stir it until the cream
cheese is completely blended in.  Make sure to stir so it won't burn.
Makes 6 cups.  I usually double this recipe.  

Submitted by Diane Batschi for Dana Day

Dana Day’s Chocolate Oatmeal Cake

 (everything Dana makes is wonderful!)

1 3/4 cup boiling water

1 cup oatmeal

1 cup sugar

1 cube butter

2 eggs

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 Tbsp. Cocoa Powder

1 pkg. milk or semi sweet chocolate chips

Combine water and oatmeal and let sit for 10 minutes. Combine Oatmeal and remaining ingredients in a large bowl and mix (I just use my kitchen aid mixer.) I add in 3/4 of chocolate chips to the mix and reserve the rest to sprinkler over the top.  Pour into a greased 9x13 pan.  Bake @ 350 degrees for 30-40 minutes or until done.  Serve warm with vanilla ice cream or cool whip or serve alone.  I must say that this cake gets even better the next day cooled.  It is so so so moist and so so so good.  And it is ultra easy to prepare. 

Submitted by: DIane Batschi for Dana Day