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Funeral Potatoes
The weather is still fabulous here–in the high 60’s today. Hard to believe that it was snowing hard, a week and a half ago. The nice thing is that if you want to be outside, it’s crisp and wonderful. But if you need to work in the house, it feels great to throw the windows open and keep going. Perfect weather for sorting out the garage…or making pumpkin cookies…or molasses cookies…or popcorn balls. Yikes–luckily, it’s also perfect weather for taking long walks! Looks like I’m going to need them.
This is a great recipe that is just as easy to make in a large batch as it is to scale down. Any leftovers keep and reheat really well too.
Funeral Potatoes
15 lbs medium potatoes
3 small cans Cream of Chicken Soup
2 cubes butter
2 pints sour cream
3 cups shredded cheddar cheese
1 T. Onion flakes
2 tsp. chicken bouillon granules
2-3 cups Corn Flakes-moderately crushed
2 T. melted butter
Boil potatoes in salted water. Drain. Cut into cubes–I run them through a french fry cutter–it works great. Make sauce with the remaining ingredients–except corn flakes and 2 T butter. Pour sauce over potatoes in a large bowl and mix well. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp. Sprinkle over potato mixture. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans. Frightfully good!
What is your favorite pot luck food to bring to parties?
Funeral Potatoes
Ingredients
- 15 lbs medium potatoes
- 3 small cans Cream of Chicken Soup
- 2 cubes butter
- 2 pints sour cream
- 3 cups shredded cheddar cheese
- 1 T. Onion flakes
- 2 tsp. chicken bouillon granules
- 2-3 cups Corn Flakes-moderately crushed
- 2 T. melted butter
Instructions
- Boil potatoes in salted water. Drain.
- Cut into cubes.
- Make sauce with the remaining ingredients--except corn flakes and 2 T butter.
- Pour sauce over potatoes in a large bowl and mix well.
- Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes.
- Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp.
- Sprinkle over potato mixture.
- Cover with foil until the last 15 minutes of baking.
- Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans.
Candy Corn Baby Hat
So the babies needed hats and it was nearly Halloween. What was I supposed to do? I found this adorable pattern for a crocheted Candy Corn Baby Hat: I had to wonder if they would turn out as well in real life as they did in the pattern picture. They turned out wonderfully and only took an afternoon/evening. So, yeah…very fast.
Fold the brim up—or leave it down. Either way.
I did increase the size for Beckham (right), because his head is rounder than Lily’s (repeat row 6 twice) but the pattern perfectly fit Lily (left) with no alterations.
The Bald Kid’s Severed Hand…
Don’t be afraid. I’m not going to tell you a gruesome campfire story or anything. It’s like this…
Every year, my sister has a Halloween party on the Monday before trick or treats. Every year, before we leave the party she pulls out a huge basket with fun prizes and lets us choose from the basket. So you sort of want to pack up before all the good stuff is gone. I think that must be how she gets us all to go home. Ha.
ANYWAY… For my prize, I chose an adorable shelf-sitting witch with a green face and purple and pink hair. Lyndi chose some really cute, transparent skeleton stickers. Nate chose a jointed snake–not incredibly into snakes, but it was ok. So here comes Rhen. Yeah, he chooses a rubber, severed hand that you soak in water and it grows. I guess somebody didn’t think it was disgusting enough–and it needed to be BIGGER.
So this nasty piece of work is sitting on my kitchen counter…all day…all night…Feel free to gag.
I must admit that there are some parts of Halloween that I could do without…mostly severed body parts.
Blaugh!
Brownie Sandwich Cookies
Brownie Sandwich Cookies
1-1/4 cup butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients slowly. Drop on ungreased cookie sheet and bake at 350 degrees fro 8 minutes. Allow to rest on pan for a minute or two before removing to cool.
When completely cool, spoon about 1-2 tsp. of filling on back side of one cookie and press another cookie to form a sandwich. Note: Add a few drops of color to filling for a holiday touch.
Cream Cheese Filling
1 c. powdered sugar
4 tbsp. butter
6 oz. cream cheese
1/2 tsp. vanilla
Mix filling ingredients together till smooth.
Brownie Sandwich Cookies
Ingredients
- 1-1/4 cup butter
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- ¾ cup cocoa
- 1 tsp. baking soda
- ½ tsp. salt
Instructions
- Cream butter and sugar.
- Add eggs and vanilla.
- Add dry ingredients slowly.
- Drop on ungreased cookie sheet and bake at 350 degrees fro 8 minutes.
- Allow to rest on pan for a minute or two before removing to cool.
- When completely cool, spoon about 1-2 tsp. of filling on back side of one cookie and press another cookie to form a sandwich.
- Add a few drops of color to filling for a holiday touch.
Notes
Cream Cheese Filling
1 c. powdered sugar
4 tbsp. butter
6 oz. cream cheese
½ tsp. vanilla
Mix filling ingredients together till smooth.