Funeral Potatoes

7 cups shredded baked potatoes

1/4 cup butter
2 cups sour cream
2 cans cream of chicken soup
2 tsp salt
4 cups grated cheddar cheese
1 cup crushed corn flakes
2 tsp melted butter

In a sauce pan, melt butter and heat sour cream and soup and salt.  Once uniform add cheese ( doesn't need to be melted).  Set aside about 1 1/2 cups for later.  Mix in potatoes then spread into a 9x13 pan. Top with mixture bake at 350* for 40 minutes topping with corn flake mixture just the last 5 mins.

LAREE'S CRUNCHY MUNCHY

Pop 1/2 cup popping corn and place in the bottom of a large stainless steal bowl, then add:

10 cups cinnamon toast crunch cereal

10 cups Rice Chex

2 cups raw coconut (found at health food stores)

1 1/3 cups pecans

1/13 cups almonds

1 1/3 cups cashews  

(or 2 cups almonds and 2 cups pecans)

2 cups small pretzels broken in half

Mix and set aside

1 1/2 cup butter

1 1/2 cup Karo Syrup

dash of sea salt

2 cups white sugar

Mix together in a sauce pan. Cook and stir over medium heat until mixture comes to a boil.  Continue cooking and stirring for 5-6 more minutes.  Take from the heat and pour over cereal mix, stir until everything is coated. Spread out on parchment paper or 2 or 3 buttered cookie sheets.  Drizzle with melted white chocolate and or dipping chocolate.  When chocolate is set you can package or put in an airtight container.

*See Killian Corn!

LaRee McNeese makes this for a craft show every year, they can't make enough of it, they always run out.  I love it!

TACO SOUP

1 lb of ground beef, cooked

1 onion chopped (or 1/4 cup dehydrated onions)

2 cans kidney beans with liquid

1 can black beans
1 can corn

1 quart canned tomatos

1 4 oz can green chilies

1/4 cup taco seasoning mix

Put everything in a crock pot, stir to mix

Set on Low for 8 hours

Serve with shredded cheese, frito chips and sour cream,

Easy Ham Sliders

Prep Time: 10 mins | Cook Time: 12 mins | Servings: 12-24 servings | Difficulty: Easy

Ingredients:

• Recipe:
• 24 Good Dinner Rolls (I used Costco rolls)
• 24 Slices of Ham
• 24 Slices Provalone Cheese (Cut to fit rolls)
• 1/3 C. Mayonnaise

• Sauce:
• 1 Stick of Butter, Melted
• 1 tsp. Yellow Mustard
• 1/2 tbsp. Poppy Seeds
• 1/2 tbsp. Minced Onions
• 1/2 tsp. Worcestershire Sauce

Directions:

Spread thin layer of mayonnaise onto both sides of rolls, then lay ham and then cheese on the roll. Repeat for all 24 rolls and lay closely together on a heavy cookie sheet.

Sauce:

Mix ingredients together and pour evenly over all rolls. (I like to spread a little sauce inside the sliders before I pour over the top). Cover cookie sheet with foil and bake at 350 degrees for 10-12 minutes or until cheese is melted. Remove foil and bake an additional 2-5 minutes. To make with crispy tops cook without covering. Enjoy!

FRESH PEACH PIE

YOU SHOULD MAKE THIS, IT IS SO YUMMY!!!!!!!!

5 large ripe peaches
1 cup sugar
3 TBSP corn starch (rounded)
1/2 c. water
1/4 tsp. Almond Extract
2 TBSP Butter
1 cooked pie shell

Slice 3 large peaches in a cooled pie crust. Mash 2 large peaches with 1 cup sugar, 3 tablespoons corn starch (rounded) and 1/2 cup water.  Cook 5 minutes until boiling gently, stir often.  Add 1/4 teaspoon almond and 2 TBSP butter. pour over peaches.  Chill and serve with vanilla ice cream (or whipped cream).

PIE CRUST

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown.