Funeral Potatoes

Ingredients:
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

Directions:
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.

Cherry Bars

Ingredients:
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

Directions:
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.

Won Ton Wrapper Appetizers

Ingredients:
1 (16 oz) pkg wonton wrappers
1 lb sausage (cooked)
1 cup shredded Monterey Jack cheese (we used about two cups)
1 cup shredded Cheddar cheese
1/2 cup chopped black olives, drained
1 cup Ranch-style salad dressing
(we spiced it up with a little can of green chilies chopped finely)

Directions:
1. Preheat over to 400 degrees.  Spray a miniature muffin pan with cooking spray.
2.  Insert wonton wrappers into the muffin pan so as to form small cups.  Bake 5 minutes in preheated oven. Allow the baked wrappers to cool.  Lightly grease the inside with vegetable oil.
3.  In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives, and ranch dressing together.  Fill the baked wonton wrapper cups with mixture.
4.  Bake the filled wonton wrappers 10-15 minutes (start with 10, and watch each minute so they tips don't burn.)  The mixture will be bubbly and slightly brown.

Lime Sherbet Punch

Ingredients:
2 quarts lime sherbet
2 liters ginger ale
1 (46 oz) can pineapple juice
Lemon Slices
Lime Slices
Maraschino cherries

Directions:
1. In a punch bowl, add quarts of lime sherbet (wait till it's pretty well melted)
2.  Add ginger ale and pineapple juice.
3. Decorate with lemon and lime slices and some maraschino cherries.

Chicken Garlic Pizza

Ingredients:
1 skinless, boneless chicken breast half (I used 3)
2 tablespoons butter, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 oz) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/4 cup grated parmesan cheese
*I topped with package of alfredo sauce with added milk to make it runnier*

Directions:
1. Place the chicken breast in a saucepan with enough water to cover.  Bring to a boil, and cook until no longer pink, about 20 minutes.  Drain and cool slightly, then cut into cubes.
2.  Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
3.  Preheat the oven to 350 degrees F.
4.  Roll out the pizza dough place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon.  Arrange chicken on top, then dot with ricotta cheese.  Top with tomato slices, cilantro and Parmesan cheese.
5.  Bake for 15-20 minutes in the preheated oven, until crust is browned and center is cooked through.
6. If using sauce I added about 5 minutes left and spread on the pizza.

Flat Bread Tacos with Spicy Ranch Sour Cream

Ingredients:
1 Cup (8 oz.) Sour Cream
2 tsp. Spicy Ranch Salad Dressing Mix
1 tsp. Lemon Juice
1 lb. Ground Beef
1 Can (15 oz.) Pinto Beans, drained & rinsed
1 Can (14 oz.) diced tomatoes, NOT drained
3 T. Taco Seasoning OR 1 envelope packet
1/8 tsp. Cayenne
1/8 tsp. Garlic Salt
5 T. Salsa
1 Tube (16.5 oz.) refrigerateed buttermilk biscuits
Toppings:
Shredded Cheese
Lettuce

Directions:
1. In a small bowl, combine the sour cream, dressing mix and lemon juice. Chill until serving.
2. In a large skillet, brown the beef, drain. Add the beans, tomatoes, taco seasoning, cayenne, garlic salt, and salsa. 3.Heat throughly until done with the tortillas.
4. Meanwhile, roll out each biscuit as thin as you possibly can without tearing them, real thin, and place in a small skillet over medium heat. Cook each biscuit for about 45-60 seconds on each side, until golden. Keep warm (like on a plate in the oven).
5. To serve, spread each flatbread with 2-3 Tablespoons of ranch sour cream, then top with the meat mixture, sprinkle lettuce and cheese on top.

(found recipe from: http://www.theycallmeoldfashioned.com/)

Flat Bread Tacos

Ingredients:
1 C sour cream
2 -3  tsps taco seasoning mix
1 lb. ground beef
1 pkg  taco seasoning (season to taste)
1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits


Directions: 
1. With your hand or a rolling pin press out each biscuit into a 6-in. circle.  You want a nice even thickness. 
 2. In a  nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown.  This is a “dry fry”  Do not use any type of grease, oil, butter etc.  
3.You cook them in a completely dry pan.

4.In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)

5. In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. 

6. Add in the taco seasong and cook according to the directions on the back of the package.

7. To serve, spread each flatbread with 2 tablespoons  sour cream mixture then top each with meat mixture. Add toppings if desired.

(Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese)