Potato Casserole

This recipe was shared with my by Steph McCurley. She got the recipe from her grandmother. I can see this being made frequently in our family!

Ingredients
2lbs Frozen (cubed) Hashbrowns
1 Pint SOur Cream
8 Oz Shredded Cheddar Cheese
1 Cup Crushed Potato Chips
1 Stick Melted Margarine
1 Cup Diced Onion
1 Can Mushroom Soup

Thaw hashbrowns for 2 hours. Combine all ingredients except potato chips. Mix well. Spread into an ungreased 9x13 Pyrex dish. Top with chips.

Bake uncovered at 375 for 1 hour to an hour and 15 minutes.

Matt's Banana Banana Bread

Matt found this tasty gem at http://allrecipes.com/recipe/banana-banana-bread/ and it is a definite must make again! It can also be made into Banana Nut Muffins!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 1 Cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Do not over-mix to avoid creating a dense loaf.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. ENJOY!

Grandma's Lemon Meringue Pie

I found this recipe delightfully entitled, "Grandma's Lemon Meringue Pie"at: http://allrecipes.com/recipe/grandmas-lemon-meringue-pie/detail.aspx?event8=1&prop24=SR_Title&e11=grandma%27s%20lemon%20meringue%20pie&e8=Quick%20Search&event10=1&e7=Recipe for... Grandma's Birthday! It was easy to make and it turned out beautifully!

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Apricot Glazed Carrots

This is a tasty side dish that is sure to complement ham very well! Found at: http://allrecipes.com/recipe/apricot-glazed-carrots/detail.aspx?event8=1&prop24=SR_Title&e11=apricot%20glazed%20carrots&e8=Quick%20Search&event10=1&e7=Recipe

Ingredients

• 2 pounds carrots, peeled and diagonally sliced
• 3 tablespoons butter, melted
• 1/3 cup apricot preserves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 2 teaspoons fresh lemon juice
• chopped fresh parsley for garnish

Directions

1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley. (we skipped the parsley) 

Easter Resurrection Rolls

What a great way to tell kids about the Resurrection of Christ on Easter morning! Found this one at: http://allrecipes.com/recipe/resurrection-rolls/detail.aspx?event8=1&prop24=SR_Title&e11=resurrection%20rolls&e8=Quick%20Search&event10=1&e7=Recipe. This will definitely be made a tradition in our family!

• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
5. Bake in a preheated oven until golden brown, about 15 minutes.

Easter Chick Rolls

Found this fun recipe at: http://allrecipes.com/recipe/bird-rolls/detail.aspx

• 1 (.25 ounce) package active dry yeast
• 1 cup warm milk (110 to 115 degrees F)
• 1/4 cup butter or margarine, melted
• 1/4 cup packed brown sugar
• 3 eggs
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1 tablespoon water
• black peppercorns for eyes

Directions

1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12-in. rope; tie each into a knot. To form beak, pinch front of head with fingers. Push two black peppercorns into place. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat remaining egg with water; brush over dough. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Valentine's Blueberry Muffins

These blueberry muffins with a streusel topping were the perfect Valentine's Day breakfast for my wife! It is a modified recipe from Allrecipes.com and has been adjusted for high altitude.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 - 2 cups fresh blueberries, or frozen and thawed
  
• 1/2 cup butter, softened but not melted
  
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• zest of 1 large orange
  
• 3/4 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter, diced

Directions

1. Preheat oven to 375 degrees F. Grease or butter 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup of softened butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and orange zest. Fold in dry ingredients alternately with milk in 3 parts (1/3 of the flour and 1/4 cup milk each part). Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons cold butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!