Classic Funeral Potatoes

I have grown up on Funeral Potatoes also know outside of the state of Utah as Cheesy Hashbrown Casserole.  I’m still not sure as to why they call them Funeral Potatoes.   I assumed its because when some passed away in our church the members would always serve lunch to the family after the services and everyone brought these potatoes.  Nor do I want or need to have a funeral to make this classic casserole dish.

There are so many different varieties of Funeral Potatoes out there and everyone makes them a little bit different.    You can add crumbled corn flakes on top or use potato chips.  You can even add a variety of vegetables.  Or my favorite bacon!  You can even spice it up with some pepper jack cheese instead of cheddar.  Either way it doesn’t really matter, everyone will enjoy this recipe.

 This Classic Funeral Potato recipe we have been using in my family for a fairly long time.  To this day Grandma still always makes it better but that’s just how it goes.  Everything tastes better when you don’t have to cook.  Don’t you agree?

Classic Funeral Potatoes

Cheesy Hashbrown Casserole

I actually had to use Lay’s Original potatoes chips for my recipes this time.  I didn’t realize I didn’t have any Corn Flakes.   Like I said you couldn’t even tell a difference it was still just as tasty.

Classic Funeral Potatoes
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  • 2 packages frozen hash browns, thawed
  • 2 cups sour cream
  • 1 can Cream of Chicken soup
  • ½ cup butter, melted
  • 1 tsp salt
  • ¼ cup green onion, chopped
  • 2 cups cheddar cheese, shredded
  • 1 cup corn flakes, crushed
  1. In a sprayed 13x9 casserole dish, lay hash browns out. In a bowl combine sour cream, Cream of Chicken soup, salt, cheese and green onion. Stir until well combined. Pour sauce on top of potatoes and gently mix into potatoes. In a small bowl melt butter, add to the crushed corn flakes. Sprinkle corn flakes on top of casserole. Bake at 350 degrees for 1 hour.

Twice Baked Potatoes

I would say we are huge potato fans in our house!

We like them baked, wedged, fried or even as a soup.  But no matter what way we have them I still enjoy eating them.

I recently made these Twice Baked Potatoes because they looked good and easy enough to make and the perfect side dish to any meal.  I love how I was able to make the baked potatoes the night before.  I just added them to the oven as I was cooking and when they were all done I tossed it all together and placed in a baking dish and placed in the fridge.  All I had to do when I got home from work was to simply toss them in the oven.

 These are so creamy and full of flavor.  To top it off bacon is involved and I can never get enough bacon!

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Making your own Crispy Corn Tortilla Strips

I like to have these on hand when we make soups and chili’s or even for salads.  I need to have that “crunch” when im eating certain meals.
These  are super easy to make and they are great to add to any meal.
1. Cut a few corn tortilla’s to the size you want.  I personally like to have mine in small bite size.  I think it is alot easier to eat.
2. Place about 1/2 cup of oil in a small sauce pan and let it get hot.  Place a few of the strips in the oil and stir occasionally until they are crispy and lightly brown.  Remove from oil and sprinkle with salt, taco seasoning or chili lime seasoning.  Just add the flavor you are trying to get with your meal.
3. Lay strips on a paper towel to catch the excess oil.  Serve with your favorite meal.
Keep leftovers in a Ziploc baggie.

Fresh Guacamole

I can’t believe it’s already Labor Day Weekend!!
I don’t know about you but this summer just flew on by for us.  I guess time really goes by fast when you’re having fun!
This is one of my favorite Holidays!  I love the time we can spend with family and friends.  I love the late nights hanging outside while all the kids chase and play around with each other in the dark.  There is just something about the summer air.  Then Labor Day comes and I know its going to be coming to end way to soon.
With Labor Day Weekend I don’t know about you but we always have some sort of barbecue to attend.  Personally there is nothing better than having tortilla chips and fresh guacamole to complete your barbecue menu! Heck we probably have guacamole at least 2 times a week.   We like to add guacamole to everything.  I really wish we could grow an avocado tree here in Utah I would be in heaven.

Cilantro Lime Rice

If you live in the western part of the United States you have probably heard of Cafe Rio or Costa Vida.  If you haven’t then you are seriously missing out!!  It’s what I would call, classy Americanized Mexican fast food.  It is so tasty and mouthwatering….oh and the creamy tomatillo salad dressing is to die for! im craving a Cafe Rio salad!
We love white rice in our house.  If my husband had it his way we would have rice with every meal.  Well I have been getting tired of the plain white rice.  So I thought I would give this recipe a try.  It was fantastic, there were a few different copy cat recipes that I found but they all had the same ingredients.  

Cilantro Lime Rice

1 cup uncooked long grain rice
1 tsp minced garlic
1 tsp fresh lime juice
1 can chicken broth
1 Tbsp fresh lime juice
2 tsp sugar
3 Tbsp chopped cilantro

In a saucepan or rice cooker combine rice, chicken broth, 1 tsp lime juice.  Cook until rice is tender.  In a small bowl combine remaining lime juice, sugar and cilantro.  Pour over rice and stir.

My Notes:
I actually used minute rice (I was starving and didn’t want to wait 20 minutes) I just adjust to the right liquid proportions    I also didn’t use a can of chicken broth.  I have a huge Costco container of Knorrs Chicken Boullion so I just added  1 Tbsp to the water.  Turned out PERFECT!!  I also think the more cilantro the better….im obsessed!

Loaded Mashed Potato Casserole

To say we love mashed potatoes is an under statement!  My husband would love to have them every week if I would let him!  When I came across this recipe I thought it would be a nice new twist to the usual mashed potatoes!  Plus I didn’t have anything to make gravy and you can’t eat mashed potatoes without gravy!
The great thing about this recipe you don’t need gravy cause there is so much flavor already.
It reminds me of twice baked potatoes but in a big casserole instead.

Loaded Mashed Potato Casserole

5-6 pounds potatoes, peeled and diced
2 Tbsp butter
2 Tbsp Milk
1 Ranch Dressing Packet
1/4 cup bacon
1-2 green onions, chopped
1/2-1 cup Cheddar Cheese

Peel potatoes and boil in a pot of water until soft, drain water and place in a bowl.  With a mixer cream potatoes together with the butter, milk and ranch packet until smooth.  Place potatoes in a sprayed casserole dish.   Add cheese, bacon and green onions on top of potatoes and place in oven and cook at 350 for 20 minutes or until cheese is melted.

My Notes:
You can also add cream cheese or use sweetened condensed milk to make your mash potatoes a little bit more creamy.


Roasted Parmesan Green Beans

My Grandma’s neighbor has one of yards and gardens that can make anyone jealous.  Her garden is literally the size of my backyard.  Every year she is always giving my grandma her fresh vegetables cause she has so much.  Which works out for me cause my grandma always gives me about half of it.  
So the other day I was given some fresh green beans.  I wanted to try something new and tasty to make with them.  I came across this recipe on Pinterest and I knew I needed to give them a try.
Roasted Parmesan Green Beans
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  • 2 cups fresh green beans, rinsed and ends removed
  • 2 tsp olive oil
  • kosher salt, to taste
  • cracked black pepper, to taste
  • ½ tsp garlic powder
  • 1-2 tbsp shredded Parmesan cheese
  1. Lay green beans out on cookie sheet; I lined mine with tin foil for easy clean up. Drizzle olive oil over the beans. Sprinkle with salt, pepper and garlic powder. Place in oven at 425 for 10 minutes. Remove from oven and lightly turn them over. Place back in oven for about 5-8 more minutes. Remove from oven again and sprinkle with cheese.
  2. Serve immediately

Homemade Scones with Honey Butter

First off the recipe is very far from being healthy…but hey sometimes you have to splurge and eat like crap to remember that you need to eat healthy..right?
Well this is recipe will make you forget about your diet!
These scones are nice and fluffy on the inside with lightly crisped on the outside.
Then the best part is drizzling them in homemade honey butter…yum yum!
Or even better with some Nutella, cinnamon sugar or even jam.

Homemade Scones with Honey Butter

1 Tbsp yeast
1/4 cup warm water
1/4 cup butter
1/2 tsp salt
2 Tbsp sugar
1 cup warm water
1 egg
4 cups flour, plus a little extra to lay out

Combine yeast and 1/4 cup of warm water to together and let sit for 5 minutes. Next add the butter, salt, sugar, 1 cup water, egg and mix together with your mixer.  Slowly add in the flour until will incorporated.
When all mixed if your ready to eat soon, lightly flour your table top and roll out your dough. With a pizza cutter, cut the dough into squares.(I kept mine about 1/4-1/2 inch thick and made about 5 inch squares).  I covered mine with Saran Wrap and let rest for about 45 minutes so the dough can rise.  If you make it ahead of time cover the dough and place in the fridge, until ready to use.
I used a deep fryer to cook my scones, just watch until they are lightly brown flipping occasionally.  If you don’t have a deep fryer, use a frying pan with a enough oil to cook scones.
This recipe makes quite a bit, it all depends on how think you make you them.  But if your a small family I would either half the recipe or cut the dough in half and freeze

Honey Butter

1 stick butter, softened
3 Tablespoons Honey
1-2 tsp vanilla

Mix with mixer until well mixed.  This recipe is an estimate of how I make it.  I always taste it and a little more honey if its not sweet enough, its up to your liking.
Stays good in fridge for about a month.

Granny’s Potato Salad

Why is that Grandma’s make the best salads?  My granny can make an awesome macaroni salad, potato salad and Jello salads.  I enjoy her cooking way to much and I love cooking her recipes. When I make her recipes they never taste exactly like grandmas but they are always close.  
 I guess the saying is true that grandmas bake with love!

Granny’s Potato Salad
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  • 1 5lb bag potatoes
  • 7 large eggs
  • 1 pound bacon, cooked and crumbed
  • 3 cups regular Mayo
  • ⅓ cup mustard
  • 2 tsp onion powder
  • ¼ cup apple cider vinegar
  • 1 tsp season salt
  • 1 tsp pepper
  • 2 pickles, optional
  1. Wash and boil potatoes as a whole. Start boiling eggs, when done cut eggs open and dice setting aside the yolk. While you are cooking the eggs and potatoes start cooking your bacon, saving about 1 Tbsp of oil. When potatoes are done and cooled cut into cubes and place into a big bowl. In a separate bowl add the egg yolk, bacon oil, mayo, mustard, onion powder, vinegar, season salt and pepper and mix until combine. Add to the potatoes and stir gently until completely covered add pickles at this time if desired.
  2. Serve nice and chilled.
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Baked Beans

Why is that baked beans always remind me of summer of time!
Reminds me of camping, barbecues, pool parties, family and friends
Its a quick side dish to put together for any fun summer event you have planned!

Baked Beans

3 cans of VanDeCamps pork and beans
6 Tbsp ketchup
3 tsp mustard
5 Tbsp brown sugar, i always do extra
1 Tbsp dried onion
1/2 green pepper, chopped
6 slices bacon, cooked and crumbled

Place beans and ingredients into a Pyrex baking dish or crockpot.  Cook bacon reserving about 1 Tbsp bacon grease, add grease into beans.   Cover and cook in oven at 350 for about 1 hour, or crockpot on  high for an hour then decrease to low, stirring occasionally.