Easy Fast Shrimp Chowder

Ingredients:
2 Tablespoons butter
1 medium Onion Chopped
2 celery stalks chopped
1/2 cup chopped red bell pepper
2 potatoes chopped small
2 cans cream of potato soup
4 cups milk
1/4 t ground red pepper
1 1/2 pound raw medium sized shrimp peeled
1 cup shredded Jack or mozzerella cheese
optional: chopped parsley for garnish

Melt Butter in a Dutch oven over medium heat. Cook onions till soft add other vegetables and red pepper
cook for 5 more minutes. Add soup and milk, bring to boil. simmer till potatoes are soft. Add shrimp reduce
heat and cook until shrimp pink
Stir in cheese until melted. Serve with parsley garnish and crackers or french bread

Cream Cheese Squares

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.