Funeral Potatoes

Funeral Potatoes

1 (30-32 ounce) package frozen shredded potatoes

1 cup sour cream

1 cup diced onion (I sometimes use a frozen blend that has onions and bell peppers)

2 1/2 cups grated cheese (cheddar or I use the blend from Costco)

4 T melted butter, divided

2 (10 ounce) cans cream of chicken soup

Pepper

2/3 sleeve of Club Crackers

Put the shredded potatoes in a mixing bowl and defrost in the microwave for 3 minutes. 

Place 2 T butter in a pan and saute the diced onions.  

Add the sour cream, cheddar cheese, onions (including buttery liquid), soup, and pepper to the potatoes and mix thoroughly.  

Pour mixture into 9x13 glass pan that has been sprayed with Pam.  

Melt 2 T butter in a small mixing bowl in the microwave.  

Crush up the crackers with your fingers and use a spoon to mix with the butter.  

Place the cracker mixture on top of the casserole.  Use more crackers and butter if you like a lot of topping.  

Bake uncovered at 375 degrees for around an hour (or until cooked through and golden on top).  

Serves 12-15 people.

Pumpkin Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

 

Ingredients:

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (like Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Directions:

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Spicy Ginger Sweet Potatoes

3-4 large sweet potatoes (baked)

Slice the baked sweet potatoes after they have been cooled and peeled. Place them in a glass pan.

Mix in bowl:
1 TBS vegetable oil
2 TBS Butter
½ tsp Chili powder
¼ cup brown sugar
3 TBS fresh grated ginger
2/3 cup OJ
2 TBS Lime Juice

Pour mixture on top of sweet potatoes.

Cover and bake for 20 minutes.
Uncover and bake for a few more minutes.
Green onions to garnish.

How to Cook a Turkey

*Unwrap turkey & rinse
*Take out “gunk” from both cavities
*Rinse again
*Season inside and out
*Leave on counter for 2 hours
*Rub with Canola Oil all over
*Stuff with oranges, rosemary, lemons (quartered fruit)
*Fold wings
*Season more
*Put on a roasting rack to avoid sitting in juices
*Cook as directed
*Pull turkey out when temp in deepest part of thigh (not drum) is 185 degrees
*Breast should be at least 160 degrees when you take it out
*If breast is done and thigh is not, you can cut the top breast part off to begin carving and put all the dark meat (thigh, etc) back into the oven to cook longer
*Cover with foil and let it sit for another ½ hour to continue cooking on the counter from its own heat

Lexine's Yam Casserole

3c mashed cooked yams (big can of yams)
1 c sugar (if you use the canned yams in lite syrup don’t use the sugar)
1/2 c. milk
1/3 c. softened butter
1 tsp vanilla
½ tsp salt

Mix all together and put in 7x11 pan. If 9x13, double recipe.

Topping
1 c. coconut
1 c. chopped pecans
1 c. brown sugar
1/3 cup flour
1/3 cup melted butter

Mix together and put on top of yam mixture.
Bake at 375 for 30 minutes.

Green Bean Casserole

1 can Cream of Mushroom Soup
¾ cup milk
Pepper to taste
1 1/3 cups French Fried Onions
2 cans green beans (drained)

Mix soup and milk, then add pepper, beans and 2/3 cup onions. Place in casserole dish. Bake at 350 for 30 minutes or until hot. Stir. Top with remaining onions and bake 5 more minutes.

Doubled Recipe:
2 cans Cream of Mushroom Soup
1 ½ cup milk
Pepper to taste
2 2/3 cups French Fried Onions
4 cans green beans (drained)

Cranberry Fluff

Cool Whip
Bag of Fresh Cranberries
Bag of Mini Marshmallows
6-8 Apples
½ - 1 cup Sugar

Wash cranberries and chop them up in the food processor. Peal the apples and cut into small pieces. Put the cranberries and apples in a bowl together and toss with sugar. Cover tightly. Right before serving, mix cranberry/apple mixture with the Cool Whip and as many mini marshmallows as you’d like. All amounts are approximate so make according to your taste.

We have this at most of our holiday dinners. I got the recipe from my friend Lori (Davis) Larson when I was at BYU. Her family also put chopped nuts in it.

Homemade Cranberry Sauce

If you like cranberry sauce with your turkey at Thanksgiving, homemade is awesome!

1 cup water
1 cup sugar
3 cups fresh or frozen cranberries

Bring water and sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 ¼ cups.