Funeral Potatoes

Ingredients:
24-32 oz. bag frozen hashbrowns
2 cups shredded cheese
1 can cream of chicken (or mushroom) soup
1 tsp salt
2 cups sour cream
1/2 cube melted butter
1 T minced onions
2 cups crushed corn flakes
2 T melted butter

Directions:
1. Puncture potato bag. Place on a paper towel and microwave for 15 minutes.

2. Mix everything but corn flakes and last 2 T butter. Add hash browns when they're done. Mix all together and pour into 9 x 13 pan.

3. Crush corn flakes in food processor and mix with 2 T melted butter. Sprinkle evenly on top of potato mixture.

4. Cook at 350 degrees F for 50 minutes.

Slow Cooker Cilantro Lime Chicken

(recipe courtesy of Allrecipes.com)

A very flavorful shredded chicken recipe. Makes a ton so I freeze the extras for other recipes that call for cooked chicken. I also put this together the night before, store it in the fridge, and then plug the slow cooker in the next morning before church.

Ingredients:
1 (16 oz) jar salsa
1 (1.25 oz) package dry taco seasoning mix
1 lime, juiced (or 2 T lime juice)
3 T chopped fresh cilantro
3 pounds boneless, skinless chicken breast halves

Directions:
1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker and stir to combine. Add the chicken breast (cut them in half so they marinate and cook more evenly) and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Make into tacos with flour tortillas, shredded cheese, tomatoes, green peppers, onions, sour cream and avocados.

Bisquick Oven Baked Chicken

Oven Baked Chicken

Heat oven to 425°

· 1 T butter

· 2/3 cup Bisquick baking mix

· 1½ tsp. paprika

· 1½ tsp. Lawry's seasoning salt

· ½ tsp. pepper

· 2 ½to 3 ½ lb. fryer chicken, cut up (I use about 3-4 large boneless, skinless chicken breasts, cut in half)

Melt margarine in a rectangle pan (13X9”) in oven. (This really makes the chicken beautifully brown and the perfect texture)

Mix baking mix, paprika, salt and pepper in 1 gallon Ziploc bag.

Coat chicken by shaking in bag a few pieces at a time.

Place in pan, flip once to coat both sides in melted butter and Bake 30 minutes. Turn and bake another 15 minutes.

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Pam's Super Easy Enchiladas

A K. family favorite, modified by me. This is now our absolute favorite dinner and we count down the days between when we can have it again (because if we didn't care about a balanced diet, we'd probably eat it daily).

1 package flour medium flour tortillas (10 count) (We prefer the Don Julio brand...)

Enchilada sauce (red or green) - 1 large (20 oz.) can or 2 small (approx. 10 oz.) cans

Shredded Mexican Cheese blend (16 oz. total)

~ 1 cup sour cream

2/3 cup black olives

1/3 cup green olives

2 boneless, skinless chicken breasts

Cube chicken into small pieces and fry in pan with a little olive oil.

Chop black and green olives (I use my food processor because I'm too cheap to buy pre-chopped olives).

Mix cubed, cooked chicken, chopped olives, and sour cream in a bowl.

Pour a small amount of the enchilada sauce on the bottom of a 9 x 13 casserole dish - just enough to cover.

Fill tortillas with chicken mixture and cheese and roll them up. Place in baking dish, seam down. You'll have to fit them in fairly tightly for 10 enchiladas to fit but they should just fit. Pour remaining enchilada sauce over the enchiladas and top with cheese.

Bake at 350 degrees for about 30 minutes - or until heated through and cheese and sauce is bubbling.

Allow to sit for a few minutes after removing from oven. These are excellent as left-overs, also.

Sherri's Banana Bread

2 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1/4 cup soft butter

1 beaten egg

1 cup mashed ripe bananas (3 small)

1/2 cup milk

1 cup coarsely chopped walnuts and pecans

Makes 1 loaf

Preheat oven to 350°. Grease 9"x5"x3" loaf pan. Mix flour, baking powder, and salt- set aside. Beat sugar, butter, and egg until smooth. Add bananas and milk. Mix well. Add flour mixture, beating till smooth. Stir in nuts. Bake about 1 hour. Let cool 10 minutes. Remove and cool completely on rack.

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 6

INGREDIENTS:

1 medium onion, chopped (or 1 Tablespoon dried onion flakes) 2 tablespoons butter or margarine 2 (14.5 ounce) cans chicken broth 2 cups sliced peeled potatoes 2 cups canned cooked pumpkin 2 cups milk

1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream 1 tablespoon chopped fresh parsley 3 bacon strips, cooked and crumbled

DIRECTIONS:

1.

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, ginger, cloves, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

Ranch roasted potatoes

1 oz. (2 T.)  Hidden Valley ranch salad dressing & seasoning mix
2 lbs. Small red potatoes, quartered
1/4 cup vegetable oil (or olive oil)

Preheat oven to 450F.

Place potatoes in gallon sized ziplock bag and add oil; seal bad & toss to coat.
Add salad dressing mix and toss again until coated.
Bake in u breaded baking pan at 450F for 30 to 35 minutes or until potatoes are brown and crisp. If using glass pan, reduce heat to 425F.

Makes 4-6 servings.