Cheesy Potato Soup and Broccoli-Cheese Muffins

So, what do you cook for dinner when it is 90+ degrees outside? Soup of course! I wanted something easy for dinner tonight and this is one of my favorite crock-pot soup recipes. I threw in the muffins to try with the boys...you know to add more cheese to our diet!

Cheesy Potato Soup
-1 bag (32 oz) frozen southern-style diced hash brown potatoes
-2 cans (14 oz each) chicken broth
-1 cup water
-3 tablespoons all-purpose flour
-1 cup milk
-1 bag (8 oz) shredded cheddar cheese (2 cups)

1.) In 3- to 4- quart slow cooker, mix potatoes, broth and water.
2.) Cover; cook on low heat setting 6 to 8 hours
3.) In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover; cook 20 to 30 minutes or until mixture thickens.

Broccoli-Cheese Muffins
-1 1/2 cups Bisquick mix
-1/2 cup milk
-3 tablespoons vegetable oil
-1 large egg
-1/2 cup steamed broccoli, drained and finely chopped
-1 cup shredded cheddar cheese
-1/4 teaspoon onion powder

1.) Heat oven to 400 degrees.
2.) In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, cheese and onion powder just until combined. Spoon mixture onto greased cookie sheet (I used a small cookie scoop).
3.) Bake 8 to 10 minutes or until golden brown. Cool 5 minutes, remove from pans. Serve warm.

What made these two recipes the best is that both boys ate dinner! This is a big accomplishment!