Sunday, April 24, 2011

Funeral Potatoes

32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter
1/2 c chopped onion
2 cups finely crushed corn flakes
2 Tbsp butter/margarine melted

1. Grease 9 x 13 baking dish and preheat oven to 350
2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3.  Gently fold hash browns into mixture.
4.  Pour mixture into pan
5. Combine crushed corn flakes and the 2 Tbs of melted butter and sprinkle on top of potato mixture.
6.  Bake for 30 minutes.
If wanting to, you can use cubed potatoes instead of hash browns but you will need to 
increase time to 55 minutes.

Thursday, April 7, 2011

Cherry Bars

1 3/4 cups sugar
1 cup margarine, softened
2 cups powdered sugar
1 tsp vanilla
2-4 TBS milk
4 eggs
1 tsp almond extract
3 cups flour
1 1/2 tsp baking powder
Cherry pie filling

1. Preheat over to 350 and grease a sheet cake pan.
2. In a large bowl, cream together the sugar, margarine, and vanilla until light and fluffy. Beat in the eggs one at a time. Combine the flower and baking powder and stir into the creamed mixture. Reserve 1/3 of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
3. Bake for 30-35 minutes in the preheated oven, until top is golden. Let cool slightly and drizzle with the glaze mixture. Let cool completely before cutting into bars.