FUNERAL POTATOES

1-2 lbs pkg frozen hashbrowns
- 1 pint carton sour cream
- 2 can cream of chicken soup
- 1/4 C melted butter
- 1/2 C chopped green onion
- 1 t salt
- 1/2 t pepper
- 10 oz grated cheddar cheese (extra sharp)
- Corn flakes
- 1 C Crushed Thawed potatoes (you can certainly cook and grate potatoes if you want to, but you'd have to be crazy - no one will be able to tell the difference - promise!).

Mix all ingredients except butter and cornflakes. Pour into casserole dish 9X13. Sprinkle with corn flakes. Pour melted butter on top. Bake @ 350 for 35-40 mins.

A Hearty Green Bean and Sausage Casserole

INGREDIENTS
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions

DIRECTIONS
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.

Vegetable & Stuffing Bake

Vegetable & Stuffing Bake
1/2 cup mayonnaise

2/3 cup milk

1 pkg. (16 oz.) frozen broccoli florets, thawed

1 pkg. (6 oz.) Stuffing Mix for Chicken

1 cup Shredded Cheddar Cheese

PREHEAT oven to 350°F.

Mix mayo and milk in large bowl until well blended.

Add remaining ingredients; mix lightly.
SPOON into 11x7-inch baking dish.
BAKE 20 to 25 min. or until heated through.

Chicken A'Lorange and Ham Fried Rice

Chicken
4 chicken breasts
1 beaten egg
1 Tbsp water
1/4 cup cornstarch
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake another 15 minutes. Serve with ham fried rice or regular rice.

Rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 cup hot cooked rice
1 egg, slightly beaten
2 tsp soy saucesalt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.

Corn Bread

Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter
Honey (optional)

Directions
1. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.

Oven Potato Slices ala Beans!

I made this a couple weeks ago and it was yummy. Vicki is actually the creator of this. I just tried it at home, winged it, and it turned out great!

ingredients:

potoatoes
fresh green beans

onion

Slice up onions and cut green beans to size (if desired). Put them all into a big bowl and add your choice of oil (olive would be delish!) salt/pepper, and minced garlic to taste. I even added some parmesan cheese just for kicks. It was goooood! Bake on a cookie sheet at 350 to 400 degrees until potatoes are golden brown.

Enjoy as a side dish or as a meal! Yum yum!

The pictures are pre- baking. I forgot to snap one after the fact. I was too excited about eating it I guess. haha.

Apple Brickle Dip

8oz Cream Cheese softened
1/4 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
3/4 package English Toffee Chips (found in baking section, Heath Bar bits work as well)

Cream together and serve with sliced apples. Granny Smith taste the best, I think!

Cream Cheese Dip

1-2 pkgs sandwich ham, diced
2 pkgs cream cheese
1 bunch green onions, finely chopped
Mixed Seasonings (I buy the Mrs. Dash seasoning- its a white powder, but isnt salt)

Combine all ingredients and set in the fridge until chilled. Serve with crackers. Enjoy!

Chicken Rolls

3 T butter

6 oz cream cheese

2 cups diced chicken

1/4 t salt

1/8t pepper

2 T milk

1 T onion

2 cans of crescent rolls

Mix all ingredients together and wrap in rolls. Bake for 15 minutes at 350.

Black Bean and Corn Salad

Black Bean And Corn Salad

Prep Time: 25 Minutes

Yields: 6 servings

INGREDIENTS:

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

DIRECTIONS:1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Southern Baked Beans

1 large onion, diced

2 (16-ounce) cans pork and beans

3 tablespoons prepared yellow mustard

1/4 cup maple syrup

1/4 cup light brown sugar

4 tablespoons ketchup

1 tablespoon lemon juice

1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

Funeral Potatoes

Funeral Potatoes

(my boys could eat these every day!!!)

INGREDIENTS:
6-8 medium pre-cooked potatoes (or a 2-lb pkg of frozen hash browns)
1/4 cup diced onion
1 can (10 ¾ oz.) cream of chicken soup (or cream of celery)
1/2 soup can milk
1 cup sour cream
salt and pepper to taste
3/4 cup crumbs*
3** tablespoons butter, melted
1 cup sharp cheddar cheese, grated


PREPARATION:
Heat oven to 350 deg.
Thaw frozen potatoes or cook fresh potatoes and cut into cubes (skin on or peeled to taste).
Place potatoes in a greased 2-3 quart casserole dish or a 9x13 cake pan.
Saute onion in 1T of the butter and spread over potatoes.
Combine soup, milk, sour cream and salt and pepper to taste. For a creamier dish, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potato/onion mixture.
Melt butter and combine with crumbs. Sprinkle crumbs over mixture.
Sprinkle cheese over mixture.


Bake uncovered at 325 deg F for 40 minutes or until hot and bubbly throughout.


This recipe serves approximately 8, and is often served with ham and green beans.


*Many things can be used for crumbs, such as corn flakes or Chex cereal, bread crumbs, French's fried onions, or potato chips)

**If using the French's fried onions, there is no need to saute them in butter, so you need only 1T of butter for the onions.

Broccoli Salad

This super simple salad is super yummy!

Broccoli florets
Craisins
Sunflower Seeds
Creamy Poppyseed Dressing
Add all ingredients to your liking, then eat it all up in your tummy!

can't get enough of these

HOMEMADE OREO COOKIES

1 devil's food cake mix1/2 c. shortening2 eggs
Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING: 8 oz. cream cheese1/2 square butter2 tsp. vanilla2 to 4 c. powdered sugar
Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

and I just found this: It sounds soo good and I am not even a zookaninny fan!

MOM'S BEST ZUCCHINI FRITTERS

5 tbsp. Bisquick1/2 c. Parmesan cheese1/2 tsp. salt1/8 tsp. pepper2 eggs2 tbsp. butter2 c. zucchini
Blend the Bisquick, Parmesan cheese, salt and pepper; add the eggs. Grate the zucchini and to the above mixture, making a batter.
Melt 2 tablespoons butter over medium heat and pour batter into pan/griddle in to pan cakes. Fry 3 minutes on each side. Serve while warm. They are a delicious new way of serving a vegetable. Makes 8-10 fritters.

Fruit Dip

8 oz cream cheese, softened at room temp
1 jar marshmallow fluff
Juice from 1 orange

Blend it all together - it is the BEST fruit dip out there.
You can substitute lime juice for the orange - which gives it a nice tangy taste!

Cafe Rio Recipes

Cafe Rio Recipes

Pork 3-5 lb
Pork Loin or Pork Roast
1 ½ cans Coke (I used Sprite)
1 c. sugar
7oz can chipotle chilies in adobo sauce –provides alot of heat (or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard (heaping)
1 tsp cumin (heaping)
1 tsp minced garlic

Place the contents of the can of chilies in a bowl and cover with soda to get as much of the adobo sauce off the chilies. Remove the chilies and throw them away, or if you want the meat to be hotter, leave one or two chilies in. I left two small chilies in and the meat was perfect for us, but we like stuff HOT!. Add all ingredients except pork in a blender. Rinse can of adobo sauce with soda to get all the sauce out. Blend in blender until well mixed. Place pork in crock pot and pour sauce over it.

Cook for 4-6 on high or 7-9 hours on low.

Carefully turn roast over halfway through. Cook in sauce until it pulls apart and then shred. Take pork out and shred. Then add sauce to your liking. I think I only added about half of the sauce because I didn't want it too runny. Serve over rice, on a salad, or in a tortilla!

Rice
1 c. rice
2 c. water
3 cubes chicken bouillon
½ tsp dried onion
1 tbsp oil1 fresh lime
1/4 bunch cilantro

Cook rice with all ingredients (except lime and cilantro) in pot or rice cooker. Squeeze fresh lime juice over rice and mix in cilantro before serving.

Creamy Cilantro Dressing (for a salad version)
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serrano peppers with seeds removed (adds heat)

Blend in blender, let sit to thicken. Dressing continues to get hotter when it is stored in the fridge.Make a salad by starting with a tortilla (we like the kind you cook yourself, found at walmart and costco in the fridge section). Put shredded romaine on the tortilla and top with rice, beans, meat, chopped tomatoes, and dressing.