Here's one more salad--this time a side. Husband says it should really be called a dessert, but if you call it a salad you get to eat it with dinner instead of after. :-)
Snicker Salad
2 Snicker bars
1 apple
1 small pkg vanilla pudding
1 small tub Cool Whip
Prepare pudding according to package directions and put in fridge. Cut up Snickers and apple into bite-sized pieces. Fold Snickers, apple, and Cool Whip into vanilla pudding. Enjoy!
Variation: Instead of Snickers and an apple, use fudge-stripped cookies (just crunched up with your hands) and a can of (drained) mandarin oranges.
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Wednesday, May 13, 2009
Friday, April 17, 2009
Funeral Potatoes
I have tried several different recipes for funeral potatoes, but have never found the one that was just like I had growing up. But this Easter, my mom asked me to make a pan of them for our dinner, so I took the opportunity to get the recipe she uses from her... now I've finally found the funeral potatoes that are "just like I remember". Now, I'm sure just like me, you have your favorite version of funeral potatoes (if you've ever had them...), but if you are looking for a good recipe, give this one a shot. Oh, sorry, no picture...
p.s. You may wonder why they are called funeral potatoes. In the LDS Church, there is somewhat of a tradition of providing a lunch after a funeral for the family of the deceased. This cheesy potato casserole usually makes an appearance there.
Source: my mom's ward cookbook from 35 years ago
1.5 pkgs southern-style hashbrowns
1 can cream of chicken
2 c. sour cream (1 lb container)
1.5 cups shredded cheese
salt and pepper to taste
1-2 tsp. onion flakes
1/2 c. milk, optional
cornflakes, crushed
Put the hashbrowns in a microwave-safe bowl and microwave for 5-10 minutes until hashbrowns are heated through. In a separate bowl, mix together cream of chicken, sour cream, and cheese. Add milk if you want it thinned down a little. When hashbrowns are heated through, season with salt & pepper and onion flakes. Mix potatoes in with cheese mixture. Spread into a 9x13 pan. Top with crushed cornflakes. Bake at 350 degrees for 45-60 minutes.
p.s. You may wonder why they are called funeral potatoes. In the LDS Church, there is somewhat of a tradition of providing a lunch after a funeral for the family of the deceased. This cheesy potato casserole usually makes an appearance there.
Source: my mom's ward cookbook from 35 years ago
1.5 pkgs southern-style hashbrowns
1 can cream of chicken
2 c. sour cream (1 lb container)
1.5 cups shredded cheese
salt and pepper to taste
1-2 tsp. onion flakes
1/2 c. milk, optional
cornflakes, crushed
Put the hashbrowns in a microwave-safe bowl and microwave for 5-10 minutes until hashbrowns are heated through. In a separate bowl, mix together cream of chicken, sour cream, and cheese. Add milk if you want it thinned down a little. When hashbrowns are heated through, season with salt & pepper and onion flakes. Mix potatoes in with cheese mixture. Spread into a 9x13 pan. Top with crushed cornflakes. Bake at 350 degrees for 45-60 minutes.
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