Funeral Potatoes

Ingredients:

1 32 oz bag frozen potatoes ( I like to use southern style hash browns)

1 can cream of mushroom soup

1 can cream of chicken soup

16 oz sour cream

1 cup of shredded cheese (I like cheddar)

1.5 cups of corn 0f corn flakes *optional

Directions:

1. Preheat oven to 325 degrees

2. Mix all ingredients in a large bowl

3. Bake 1.5- 2hrs depending on oven

4. Sprinkle corn flakes on top and bake for another 10 min

Thanks Ashley for the great recipe! :)

Caramel Pecan Pie

At Thanksgiving last year, a friend made this yummy pie and I couldn't get enough of it!!

28 Kraft Caramel Squares

¼ cup Water

¼ cup Butter or Margarine

¾ cup Sugar

¼ teaspoon Salt

1 teaspoon Vanilla

2 Eggs, beaten

1 cup Pecan Halves

1 - 8 inch Unbaked Pie Shell

Melt caramel squares in water with butter over low heat. Stir until sauce is smooth. In a separate bowl, combine sugar, salt, vanilla and eggs. Gradually add caramel sauce to sugar mixture. Mix well, and then stir in pecan halves. Pour into unbaked pie shell. Bake at 325 degrees for approximately 40 – 45 minutes. Let cool until pie sets up. Enjoy!

Basic Crepes

INGREDIENTS

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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NEIMAN-MARCUS COOKIES

(Recipe may be halved)

2 cups butter
24 oz . Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda Add chocolate chips, hershey
bar, and nuts. Roll into balls, and place two inches apart on a cookie
Sheet. Bake for 10 minutes at 375 degrees..
Makes 112 cookies.

Noodle Casserole

1 pound egg noodles

2 cans cream of chicken or mushroom soup
4 oz cream cheese, regular or onion and chive flavored
2 splashes of milk to thin sauce
Dash of garlic powder
Handful of dried parsley
1 12oz can of chunk chicken, or tuna (can use leftover chicken and cut into chunks)
1 cup frozen peas (totally optional)
White cheese (Monterrey jack, provolone, mozzarella, etc)

Boil water and cook noodles, drain. Mix soup and cream cheese in a fry pan until heated through. Thin with milk to the consistency of a cheese sauce. Add garlic powder and parsley, and peas if desired. Stir, then add chicken or tuna and stir until blended. Put noodles in a 9x13 pan then pour sauce over it. Mix until noodles are well coated. Top with cheese. Cover with foil and bake at 350 for 20-25 minutes

Note: I usually use cream of mushroom and tuna together, and cream of chicken with chicken.

I found this recipe on this food blog!

30 Minute Shepherd's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Tater Tot Cassorole

Ingredients

• 1 pound ground beef
• 1 can mushroom soup
• 1 can cream of chicken or celery soup
• 1 cup grated cheese
• 1 32-ounce bag tater tots

Preparation

Brown ground beef and drain.

Add the soups and cheese.

Grease baking dish.

Pour mixture into baking dish and lay tater tots on top to completely cover.

Cook according to temperature on bag for tater tots or until brown.