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!