funeral potatoes

1 bag sq potatoes
1 16 oz sour cream
1 can mushroom soup
salt
pepper
cheddar cheese, about 4 cups
french onions on top

potatoes: poke holes in bag and microwave 10 min, flipping over half way. Mix sour cream, soup, salt, pepper, and cheese. mix in hot potatoes. Bake 350 for about 20 min. Add crunched french onions. Cook 10 more min.

Creamed Carrots

We usually double this recipe. Even the kids love it.

1 lb carrots, peeled and sliced
1 Tbs butter
1 Tbs flour
2 Tbs finely chopped onion
2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup evaporated milk

In a large saucepan, bring 1 inch water and carrots to a boil. Reduce heat; cover and simmer 7-9 minutes, until crisp tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Drain carrots, pour on sauce and stir to coat.

From Taste of Home Cookbook

Brazilian Chicken Salad (Salpicao de Frango)

Easy to make and very tasty. Serve over rice and top with shoestring potatoes.

Ingredients:
2-3 lbs chicken breast, poached, cooled and shredded.
2 cups frozen peas, defrosted
2 cups frozen corn kernels, defrosted
2 cups carrots, diced, cooked and cooled.
2 apples, peeled, cored and diced small (Gala or Fuji)
1 1/4 - 1 1/2 cups mayo
1/2-1 cup raisins
1/2 cup sliced stuffed green olives (opt.)
Salt and Pepper, to taste

Directions:
Toss chicken, vegetables, apples, raisins and olives in serving bowl. Add mayo and combine. Add salt and pepper to taste.
I doubled the veggies in this recipe and only slightly increased the mayo. Add mayo to whatever consistency you like.

Granola Bars (from Brooke S)

1/4 c. butter
1/4 c. honey
1/3 c. brown sugar
2 c. quick oats
1 c. rice crispies
1/2 tsp vanilla
2 TB mini choc chips

In a large bowl stir together oats and rice crispies. Set aside. In a small sauce pan melt together butter, honey, and brown sugar until it bubbles. Cook 2 min. Stir in vanilla. Pour over dry ingredients. Mix well. Pack in tight 8x8 pan. Sprinkle with chocolate chips. Press down chocolate chips. Cool for two hours. Wrap in parchment.

Tips:
Double to fill a 9x13
Freeze choc chips first so they don't melt as you're pressing down
Maybe try putting them in snack size baggies
I took out the choc chips and added almonds and cranberries. The choc chips are good but a little messy sometimes.

Microwave Mug Brownie

Great for a late night snack, when you don't want to make a whole batch of cookies or an entire cake.

Ingredients:

2 Tbs butter
2 Tbs water
1/4 tsp vanilla
1 tiny dash salt
4 Tbs white sugar
2 Tbs coca powder
4 Tbs flour

Directions:

Melt butter in mug. Add water, vanilla and salt. Stir until smooth. Add sugar, cocoa powder and flour. Stir until all the lumps are out. Put mug in microwave and cook 60-80 seconds. (yes, 1 minutes to 1 minute 20 seconds, depending on how gooey you want the center.)
This is very rich. Great with glass of milk, some whipped cream or ice cream.

Recipe from Food.com

Oven Baked Zucchini Fries

3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 tsp seasoned salt
1 (9 in) zucchini, peeled
1/4 cup butter or olive oil

Preheat oven to 425 degrees F. Grease baking sheet. Cut peeled zucchini in half lengthwise and remove any seeds. (I didn't bother with this because I used small zucchini with small seeds.) Slice zucchini into sticks. Combine bread crumbs, cheese and seasoned salt into pie plate. Dip zucchini into butter/oil, then press into bread crumbs. Shake off any remaining bread crumbs and place into prepared baking sheet. (I tossed zucchini in bowl with olive oil, and then with bread crumb mixture because it was faster.)
Bake 15 minutes, and then Broil for 5-10 more minutes, to make them crunchy.

Recipe from Allrecipes.com

Yellow Cake

Great for cupcakes or for making tres leches cake. We poured some milk on top and ate this with peaches the other day and it was delicious.

Ingredients:
1 1/2 cups white sugar
3/4 cup butter, softened
3 eggs
1 TBS vanilla
2 1/4 cups flour
2 3/4 tsp baking powder
1 cup milk

Directions:
Preheat oven to 350 degrees F. Grease and flour 9x13 pan.
In medium bowl, cream together sugar and butter. Cream for 7-10 minutes for best results. (I use my Kitchen aid). Beat in eggs, on at a time. Add vanilla. Mix. Combine flour and baking powder; add to creamed mixture and mix well. Add milk. Mix until smooth.
Cook for 35 minutes in preheated oven. Bake cupcakes for 20-25 minutes.

Hawaiian Haystacks

Two chicken breasts in crock-pot with one tablespoon butter cut in pieces on top. Two cloves of garlic if you like garlic. Let cook on hight for two hours. Shred with forks. Add one pint of cream with two teaspoons "better than bouillon chicken paste." Stir and let cook in crockpot. Cook one cup white rice. Shred cheddar cheese, cup up green onion, olives, celery, sour cream, salt, pepper. Serve rice with chicken and toppings.

Beef Stroganoff

One pound of hamburger browned. Drain. Add one pressed garlic and simmer. Add one cup or so of cream. Stir. Add salt to taste. In separate pan, saute sliced mushrooms in butter and cook one half box rotini noodles (the spiral kind). Mix all together.

Slow Cooker Enchiladas

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven't tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

from the kitchn.com