Aaahhh, vacation is finally here and, believe me, we are ready. We have patiently waited all summer long and watched everyone else enjoy their vacation and now it’s our turn. It is SO worth the wait – with the cool mornings and warm afternoons in the sand. We love hanging out with family, and enjoying good food that we each take turns cooking in the weekly cook-a-thon. And nothin’ beats evening walks, puzzles in the sunroom with papa and hitting downtown Charleston to wander through the open-air market. I’ll be sure to post a picture or two each day so you can see what we are up to.

And here’s Monday’s Menu Musings a little early since I won’t get around to it next week. This recipe was sent to me from a wonderful family friend, a former English teacher and babysitter! Sweet Renee has watched me grow up and was always like a part of our family. She remains up in New York with a heart for her family and a desire to share God’s love with them. Enjoy this soup that she likes to make…

Nacho Potato Soup

1 pkg. au gratin potatoes
1 can (11 oz.) whole kernel corn, drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk (I use fat free evaporated milk for thickness)
2 cups cubed processed American cheese (I use a generic brand of Velveeta)
In 3 qt. saucepan combine the contents of the potato pkg, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat, cover and simmer for 15 to 18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce, if desired. Cook and stir until the cheese is melted.