Funeral Potatoes

 7 potatoes peeled, cooked and cubed or 1 package (24 oz) frozen hash browns (I ALWAYS USE

FROZEN)

2 Cups Sour Cream

2 Cans cream of chicken soup

1 Cup cheddar cheese grated

1/2 Cup melted butter

1/3 Cup chopped onion

2 Cups crushed corn flakes

Mix all ingredients except corn flakes.  Place in 9 x 13 pan. Melt 2 TBS butter and add to crushed corn flakes for topping. Put on top of the potatoes and bake at 350 for 30 minutes.

 

 

Frozen Lemonade Pie

 Graham Cracker Crust

Ingredients 

3/4 graham cracker crumbs

1/4 Cup Sugar

1/2 Cup melted

Directions:

Crush graham crackers and put crumbs in a bowl.  Reserve a 1/2 cup to sprinkle on top.   (I put the graham crackers in a large baggie and then use a rolling pin to crush them.) Mix in the sugar. Add the melted butter and mix well. Pour into a 9x13 pan and press the crumbs evenly to make the crust. Bake at 350º for 15 minutes.

Filling

1/2 gallon Vanilla Ice Cream

8 ounce frozen lemonade concentrate

Mix ice cream and lemonade concentrate in bowl.  When thoroughly mixed put into the cooled graham cracker crust and top with reserved graham crackers.  Freeze 6 hours or over night. 

 

 

Taco Soup

1 pound ground beef

1 .25 oz package taco seasoning mix

1 can red kidney beans rinsed

1 can corn drained

1 can green chilies

1 can diced tomatoes

1 16 oz tomato juice

1 pound package corn chips

1 8 oz chedar cheese grated

1 pint sour cream

Brown hamburger, drain grease, sprinkle taco seasoning and stir well.  Combine beans, corn, soup, chilies, tomatoes and juices in a pot, adding the hamburger last.  Heat through and serve.  Top with corn chips, sour cream, grated cheese, and avocado.

Whipped Honey Butter

Ingredients

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 cup honey
• 1 cup powdered sugar

Instructions

1. Whip butter on medium speed in a stand mixer with the paddle attachment for 3-4 minutes until light (can also use a hand mixer).

2. Slowly add in the powdered sugar, turning the mixer to low so the sugar doesn't fly everywhere.

3. Lastly, turn off mixer and pour in honey. Mix on medium speed for 2-3 more minutes until light and smooth.

4. If needed, use a rubber spatula to scrape down the sides of the bowl, the mix one last time.

   Serve with warm cornbread!

5. Store in an airtight container in the fridge for up to 2 weeks.

    

   Author Paige Jones

    

Fourth of July Trifle

 

Ingredients

Ingredient Checklist

• 4 ½ cups fresh strawberries, hulled and sliced
• 1 4-serving-size package vanilla instant pudding and pie filling mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 5-6 ounce carton vanilla-flavored Greek yogurt
• 1 8 ounce container frozen non-dairy whipped dessert topping, thawed
• 1 10-12 ounce purchased angel food cake, cut into 1-inch cubes
• 1 ½ cups fresh blueberries

Directions

Instructions Checklist

• Step 1

  If desired, cut half of the strawberry slices into star shapes using a 1-inch star-shaped cutter; set aside. Prepare pudding mix according to package directions using the 2 cups milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth. Beat in pudding. Fold in whipped topping.

• Step 2

  To assemble, spoon one-third of the cake cubes into a 2 1/2- to 3-quart trifle dish or clear glass bowl. Top with one-third of the pudding mixture. Arrange some of the star-shaped strawberries against the sides of the dish on top of the pudding mixture in dish, making a circle of star-shaped berries. Fill in the center with some of the uncut sliced strawberries. Top with a layer of one-third of the blueberries. Repeat layers. Top with remaining cake and pudding mixture. Arrange remaining blueberries in a 3 1/2-inch rectangle in one corner of the top. Arrange remaining strawberry stars in rows, resembling stripes on a flag.

• Step 3

  Cover and chill up to 24 hours.

Homemade Chococlate Ice Cream

 Yields - About 5 CupsA

Makes about 5 cups (ten ½-cup servings)

Ingredients

¾ cup cocoa powder, sifted 

 ½ cup granulated sugar

 ⅓ cup packed dark brown sugar 

1 cup whole milk 

 2 cups heavy cream 

½ tablespoon pure vanilla extract

pinch of salt

 

 

Instructions

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. 4. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving.

Chocolate Oreo Cupcakes

Ingredients

For the chocolate cupcakes:

• 1 cup (125 grams) all-purpose flour , spooned & leveled
• 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100 grams) light or dark brown sugar , packed
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (80 ml) canola or vegetable oil
• 1/2 cup (120 ml) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) boiling water
• 1 teaspoon instant espresso powder or instant coffee granules (optional, but recommended)

For the Oreo frosting:

• 1 cup (230 grams) unsalted butter , softened to room temperature
• 3 cups (360 grams) powdered sugar
• 2-3 tablespoons (30-45 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup finely crushed Oreo crumbs (about 9 Oreos)
• Optional: 16 mini Oreos

Instructions

To make the chocolate cupcakes:

• Preheat the oven to 350°F (177°C). Line two 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
• Add the instant espresso powder (or instant coffee granules) to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
• Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

To make Oreo buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for about 1 minute or until smooth.
• Mix in the powdered sugar 1 cup at a time, making sure to mix well after each addition. Add the heavy whipping cream and vanilla extract and mix on medium-high speed until the mixture is well combined and creamy. Then, mix in the Oreo crumbs on low-medium speed until well combined, stopping to scrape down the sides of the bowl as needed.
• Pipe the frosting on the cooled cupcakes and top each one with a mini Oreo. Serve and enjoy!

 

Raspberry and White Chocolate Cupcakes

 

Ingredients

For the sponge

• ¾ cup + 1 tbsp Butter or baking spread softened, unsalted
• ¾ cup + 2 tbsp Caster sugar
• 3 Eggs large
• 1 tsp Vanilla extract
• 1 cup + 1 tbsp Self raising flour
• 0.33 lb Fresh raspberries
• ¼ cup White chocolate chips

For the buttercream

• ¾ cup + 2 tbsp Butter softened, unsalted
• 2 cups + ¾ cup Icing sugar
• 3.53 oz White chocolate melted
• 2-3 tbsp Milk

For decoration

• 12 Fresh raspberries
• 12 squares White chocolate or white chocolate buttons
• 1.5 tbsp Freeze dried raspberries optional

Instructions

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
• Add the eggs and vanilla extract and whisk well
• Then whisk in the self raising flour gently
• Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips
• Divide the mixture between the 12 cupcake cases
• Bake them for 25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
• Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is reached. For best results, use an electric mixer.
• Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
• Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces
• Store in an airtight container in a cool place, eat leftovers within 3 days

Rich's Coconut Chicken Soup

 4 chicken breast boiled (save broth)

4 ribs of chopped celery

4 chopped carrots

2-3 cans coconut milk

sumbol/red pepper flakes

1 package rice sticks 

1 cups cilantra

1/2 Cup sugar

salt to taste

Rice Krispies Treats with Chocolate and Pretzels

Ingredients

• Nonstick cooking spray
• 6 tablespoons salted butter (3/4 stick)
• 1 (10-ounce) bag marshmallows
• 3 cups Rice Krispies, or other crisp rice cereal
• 3 cups butter-flavored or regular mini-pretzels, broken into 1/2- to 1-inch pieces
• 3 ounces semisweet chocolate, chopped
• Flaky sea salt, for sprinkling

Preparation

1. Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
3. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
4. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

Whole Wheat Bread

1  Cup hot water

1 Cup Brown Sugar

6 TBS shortening

1 Cup warm water

2 TBS honey

2 TBS yeast

3 Cups Warm Water

4 tsp salt

6 Cups white flour

6 Cups Whole wheat flour

Combine first three ingredients; stir until dissolved.  Let stand.  Combine next three ingredients.  Let rise for 10 minutes and then combine with the first mixture. Add 3 Cups warm water, salt and white flour.  Beat vigorously to make a sponge.  Mix in whole wheat flour.  Add white flour until dough pulls away from sides of bowl.  Let rise until double in bulk.  Punch down, Form into loaves and put into greased loaf pans and let rise until double.  Bake at 375 for 45 minutes or until done.  Makes 6 loaves.

 

Ruth's Angel Food Delight

 Ingredients

• 
  14 ounce  angel food cake (you can make it or buy it)
  
• 1 1/2 cup heavy whipping cream
  
• 1/2 to 1 cup powdered sugar
•  8 ounces cream cheese softened
• 1/3 powdered sugar   
  

Cut or break large angel food cake into 1 inch pieces.  Set aside in bowlIn a medium bowl, add the cold whipping cream. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.In a small bowl, blend the cream cheese and 1/3 cup powdered sugar.  When it is mixed fold into the whip cream mixture.  Then fold in the angel food cake.  Put in 9 x 13 pan and refrigerate.  Top with strawberries in a glaze or a lemon sauce.