Potato Casserole, Funeral Potatoes

I have always heard about this "funeral potato" dish but hadn't had it until recently. Perhaps it is because we live in the mid west and closer to Utah. I love it. My family loves it and you everything is very comforting. It's good ol' southern food if you ask me! The sour cream taste is definitely prevalent and adds to the charm of this dish. My friend Lisa made it as a side dish to accompany her Easter dinner. Please excuse the picture. It was taken with my phone. She had a ward cook book and it was submitted by Ann Crandall. Well, funny thing is I knew an Ann Crandall way back in my DeSoto, TX ward. Her husband was Larry Crandall. I wonder if it could be the same lady?!

Yield: 16 servings     Prep: 10 minutes    Bake: 350    Time: 30 minutes

Potato Casserole
24 oz. frozen shredded hash browns or (12 large potatoes)
2 cans cream of chicken soup (undiluted)
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup melted butter
1/2 cup chopped onion (or use dried minced onion to taste)
2 cups corn flakes (crushed)
2 Tbl. melted butter

Boil potatoes with skins for 30 minutes. Cool, peel and grate into large bowl. (or thaw and put into large bowl) Combine soup, sour cream, cheese, 1/2 cup melted butter and onions. Gently blend into potatoes.  Put in 9x13 pan. Combine crushed cornflakes and 2 TBL butter and sprinkle on top. Bake at 350 degrees for 30 minutes. Serves 16

Strawberry Oatmeal Bars

Hey, I believe these are healthy and nutritious because they have two healthy ingredients. Strawberries which are very good for you and oatmeal which is very good for your heart! So, in my humble opinion these are absolutely good for you and you may eat as many as your heart desires! Again, my sister Jennifer has made these precious little treats and I have a picture to share and a satisfied tummy! Thanks Jen.

Raspberry Oatmeal Bars

1 1/4 C Flour
1 1/4 C quick oats
1/2 C Sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 C butter, melted
2 tsp vanilla extract
1 C raspberry preserves
1/2 C flaked coconut
combine dry ingredients, except coconut, in bowl, add butter and vanilla, stir until crumbly.  set aside 1 cup.  press remaining crumb mixture into ungreased 9x13 pan spread preserves over crust combine coconut and reserved crumb mixture, sprinkle over preserves.
Bake at 350 for 25-30 min or until coconut is browned, cut into bars.

Buffalo Chicken Celery Sticks

Perfect appetizer served warm or cold!

2 full stalks of celery- Washed! I like to go ahead and devein or dethread my celery stalks for easy eating! This step is absolutely not necessary! But, I feel like you can bite into it without having those stringy celery hairs in the way! Oh well, whatever you decide they will be incredible!

Boil 4 chicken breasts in a pan of hot water until fully cooked.
Drain off water and let cool - Just a bit!
Once chicken is still warm place in your kitchenaid or your mixer.
This is the quickest fastest way to shred chicken! 🙌

 Stir in Texas Pete or Baby Rays Buffalo Wing sauce.
You can add in a little salt and pepper for flavor and then you are ready to stuff your celery stalks.

Once stalks are stuffed you are ready to cut them into bit size pieces and drizzle ranch dressing over the tops and garnish with chives! Our chives are fresh clippings from our garden!!

A few of your star ingredients!