Funeral Potatoes

Funeral Potatoes
2 cans Cream of Chicken Soup
1 pt. sour cream. (16oz)
1 1/2 cup grated cheese
1 or 2 bags of frozen hash browns (we dont really know just make sure its not dry, mom thinks she usually does one bag and one can of soup but if you want a little more do two cans of soup and 11/2 bags of hashbrowns)

Pam the 9x12
Saute 1/2 cup butter, 1/3 cup onions
Add soup-cream-cheese and 1/2 cup milk (More if desired) work into spuds and top with crushed cornflakes.

Bake at 350 for 30 mins.

June's Quick Chicken Casserole

Chicken Casserole

1 1/2 cup cooked chicken
1 pkg. herb stuffing mix
1 stick melted butter
1 can of Cream of Chicken soup
2 cups of broth or hot water

Put stuffing mix in bottom of 9x12 dish. Pour melted butter and broth over top reserving and 1/4 cup of broth, layer chicken. Pour soup, thinned with left over broth, over everything. Cover and bake 1 hour at 300 degrees

Aubrey's Baked Ritz Chicken

Aubrey's Baked Chicken

8 skinless chicken breast
2 cups Ritz Crackers
1/2 cup Parmesan Cheese
2 tsp garlic salt
1 tsp seasoning salt
1 cup plain yogurt

Mix all together except excluding the yogurt, dip chicken in yogurt and then into Ritz mixutre and bake at 350 for 35-40 minutes.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Here is what you need and what to do: (makes 12 cupcakes) I double the cupcakes and just made one batch of frosting worked great.

Cupcakes

1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

Cinnamon Cream Cheese Frosting

12 tablespoons unsalted butter, room temperature

1 8oz package cream cheese, room temperature

3 cups confectioners sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

To make the cupcakes:

1/ Preheat oven to 350 degrees. Line a standard muffin pan with paper liners. Set aside.

2/ In a small bowl, add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Whisk until combined. 

3/ In a larger bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil and eggs. Whisk until combined. 

4/ Add the flour mixture to wet ingredients and stir until just combined. 

5/ Fill each of the muffin cups about 3/4's of the way up. Ice cream scoops make this process much easier. 

6/ Bake for about 18-20 min or until a cake tester or toothpick comes out clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely. 

To make the frosting...

1/ In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy. 

2/ Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined. Add the vanilla and cinnamon. 

3/ Turn the mixer on medium- high speed and beat until the frosting is light and fluffy - about 1 minute. 

4/ Frost the cooled cupcakes and enjoy!!

Fresh Blender Salsa -Jeanie

7 roma tomatoes

¼ head of cabbage

1 onion

1 bunch of cilantro

3-4 seeded jalapeno

Juice of 1 lime

Salt to taste

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Everything is chopped in a food processor.

First, chop up the tomatoes in the food processor.  Put them in a colander and drain a bit because they are a little too juicy usually.

Meanwhile chop everything else up in the food processor. 

Salt to taste.

Canning Salsa

Yields about 16 pints

6 pounds tomatoes or 12 large (one #10 can diced tomatoes)
9 dried hot chili peppers 
3 cups diced red onion
1 1/2 cups chopped cilantro, packed 
15 cloves of garlic, minced
6 jalapeno peppers, seeded and diced
1 TBS salt
3/4 tsp dried red chili flakes
3/4 cup red wine vinegar

Wash, Drain, peel, seed and dice tomatoes unless you use can.

Remove seeds from dried chili pepper; place in a bowl or blender and pour boiling water to cover them, seep covered with plastic wrap, 15 min.

Drain half the water and puree in blender. Combine all ingredients in a large pot and bring to boil. Reduce heat and simmer for 10 minutes, or until thickens. Ladle into hot jars leaving 1/4 inch head space. wipe rims, secure hot lids and rings and process in water bath 15 min. 

It's not to spicy but really good can adjust the hotness by not removing some of the seeds or add more red chili flakes. 

Might need to water bath longer due to elevation? 

Cinnamon Twists

Grandma Lankford's Cinnamon Twists

4.5 tsp yeast
2 cups scalded milk
2 tbsp. sugar
4 tbsp. melted shortening
6 cups flour
4 eggs, beaten
1 tsp salt

1. Scald milk, let cool, add sugar, then yeast to proof.
2. Add shortening and half of flour, mix until smooth.
3. Add eggs, salt and remaining flour.
4. Knead dough.
5. Let dough raise in a greased bowl for 1.5 hours.
6. Pinch off dough into the size of an egg, roll between hands until 5 or 6 inches long.
7. Dip in melted butter and cinnamon/sugar mixture.
8. Tie in a loose knot. Place on a greased cookie sheet. Let raise until doubled.
9. Let bake 16 minutes at 350.