Cheesy Potato Casserole

6-8 med potatoes, cook with skin on, 20-25 min. Peel when cool and grate.
(Can use a large bag of frozen shredded hash browns). Spread in 9 x 13" sprayed baking dish.

Pour 3/4 cup (reserve 2 Tbs. for topping) melted butter over top of potatoes.

Combine the following:
1 pint sour cream
1 can cream of chicken soup
1/3 cup grated onion
1 1/2 - 2 cups shredded cheddar cheese

Pour blended mixture over top.

Add 1 cup crushed corn flakes to the reserved butter. Sprinkle over top of casserole.

Bake at 325 degrees for 1 hour.

Citrus Garlic Shrimp Pasta

1 16 oz. pkg. linguine

1/2 c. olive oil

1/2 c. orange juice

1/3 c. lemon juice

3-4 garlic cloves, minced

Grated lemon peel

Grated orange peel

1 t. salt

1/4 t. pepper

1 lb. uncooked medium shrimp, peeled and deveined (I'm lazy and use frozen cooked shrimp)

Shredded parmesan cheese and minced parsley

Cook linguine according to package directions. Meanwhile, in blender, combine the next eight ingredients. Cover and process until blended. Pour into a large skillet, bring to a boil. Reduce heat, stir in shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink (or are warmed through if using cooked shrimp)

Drain linguine; toss with shrimp mixture. Sprinkle with parmesan cheese and parsley.

Stefani Hooper

Mom's Egg Casserole

Basic Recipe:

8 eggs
1 pt. cottage cheese
4 cups shredded cheddar and Monterey Jack cheese

Add ingredients of choice:

1 bunch green onions, diced
1 cup ham, cubed
1 cup mushrooms, sliced
1 can green chilies
(tomatoes, red or green peppers, white onions, etc. -- any ingredient that you like in an omelet)

If adding any of the above ingredients, increase eggs in recipe -- 10 if adding onions and ham, 12 if adding onions, ham, and mushrooms.

Beat eggs then add cottage cheese and beat again until blended. Fold in remainder of ingredients and pour into 9" by 13" glass baking dish. Bake at 350 degrees for 40 minutes.

Hints:

• Saute mushrooms for a couple of minutes before adding them to recipe.
• Spray baking dish with non-stick baking spray for easier cleanup.
• Eggs can be prepared the night before and refrigerated; add about 20 minutes more to the baking time.
• Serve with salsa on the side.

Karren Mitchell

Caramel Corn

16 cups popped popcorn (this is approximately 1/2 cup unpopped kernels)

1 cube butter

1 c. brown sugar

1/4 c. corn syrup

1/2 t. baking soda

In a sauce pan combine butter, brown sugar, and corn syrup. Cook over low to medium heat, stirring constantly. When mixture begins to cling together and pull away from pan (about 15 minutes), remove from heat. Stir in baking soda. Mixture should look kind of foamy. Put popcorn into a large brown paper grocery bag. Pour caramel over top and stir a bit. Fold top of bag and place in microwave. Cook for 1 minute on high. Remove and stir. Fold over top again and cook for 1 minute and 10 seconds on high. Remove and stir. Pour out onto wax paper and spread out to cool.

Stefani Hooper

Potato Cheese Soup

5 c. diced potatoes

1/2 c. chopped onion

1 c. chopped celery

1 c. shredded carrots

3 c. water

3 chicken boullion cubes

Boil together for 15 minutes.

Make white sauce:

3/4 c. butter

3/4 c. flour

4 c. milk

8 oz. velveeta cheese

Melt butter in large sauce pan. Add flour and stir and smooth and bubbling. Add milk and stir until thickened. Add cheese and stir until melted.

Pour cheese sauce into potatoes and stir together until combined.

Stefani Hooper

Spinach and Sausage Lasagne

10 oz. Lasagna Noodles (10-12 noodles) - cooked according to package

1 lb. ground beef

1/2 lb. sausage

1/4 t. oregano

1/2 c. onion flakes

2/3 c. spinach - defrosted and drained

1/2 T. worcestershire sauce

1 can cream of mushroom soup

1/2 c. milk

1 c. tomato sauce

1/2 lb. mild cheddar cheese

1/2 lb. mozzarella cheese

In a large skillet, brown together hamburger, sausage, and onion flakes. Drain off grease. Add soup, tomato sauce, milk, worcestershire sauce, and oregano. Cook until simmering. In a greased 9x13 pan, layer 3-4 noodles, 1/3 of the meat sauce, 1/3 of the spinach, and 1/3 of the cheese. Repeat layers 2 more times. Cover with foil, and bake at 400 for 20-30 minutes. Remove foil for last 10 minutes.

Stefani Hooper (Joeleen's recipe)

Death by Chocolate Cake

1 Devils Food Cake Mix

1 small box chocolate pudding

4 eggs

1 c. sour cream

1/2 c. warm water

1/2 c. vegetable oil

1 1/2 semi sweet chocolate chips

Ganache Icing (below)

Combine first 6 ingredients together and beat with mixer until smooth. Fold in chocolate chips. Pour into a greased and floured bundt cake pan. Bake at 350 for 45-50 minutes. Let cool for 15 minutes and remove from pan. Let cool completely.

Chocolate Ganache Icing

1 c. semi sweet chocolate chips

2/3 c. heavy whipping cream

Stir together in sauce pan over low heat until chocolate is melted and smooth. Remove from heat and let cool until slightly thickened, 30-45 minutes. Slowly pour over top of cake. Cake can be put in the refrigerator to help icing to set.

Stefani Hooper