Funeral Potatoes

12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion (I make this optional)
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender.  Cool and grate into a greased 9X13-inch baking dish (or put hash browns into the baking dish).  Combine soup concentrate, sour cream, cheese, and 1/2 cup melted butter, and onions.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 tablespoons melted butter.  Sprinkle on top.  Bake at 350 for 30 minutes.  Makes 12 servings.

Taken from The Essential Mormon Cookbook

Easter Cupcakes

8 tbsp butter, softened
generous 1/2 cup superfine sugar
2 eggs, lightly beaten
5/8 cup self-rising white flour
generous 1/4 cup unsweetened cocoa

Icing:
6 tbsp butter, softened
1 1/2 cup confectioners' sugar
1 tbsp milk
2-3 drops vanilla extract

mini chocolate candy shell eggs

*Preheat the oven to 350.  Put 12 paper baking cases in a muffin pan, or put 12 double-layer paper cases on a baking sheet.
*Put the butter and sugar in a bowl and beat together until light and fluffy.  Gradually add the eggs, beating well after each addition.  Sift in the flour and cocoa and, using a large metal spoon, fold into the mixture.  Spoon the batter into paper cases.
*Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen and firm to the touch.  Transfer to a wire rack and let cool.
*To make a the buttercream topping, put the butter in a bowl and beat until fluffy.  Sift in the confectioners' sugar and beat together until well mixed, adding the milk and vanilla extract.
*When the cupcakes are cold, put the frosting in a pastry bag, fitting with a large star tip, and pipe a circle around the edge of each cupcake to form a nest.  Place chocolate eggs in the center of each nest to decorate.

Meatball Subs

1 pkg frozen meatballs
1 can marinara sauce (perhaps Newmans or Trader Joes)
6 hoagie rolls
Mozzarella cheese

Heat meatballs and sauce on stove top. 
Split rolls with knife.
Place about 6 meatballs per roll.
Sprinkle with cheese.
Broil for about 5 minutes.
Serve

Recipe from Jill Urmston. 

Sweet and Spicy Chicken with Rice

3 tbsp chicken broth
1 lb boneless, skinless chicken breast tenders, cut in half
2 tbsp Mexican seasoning
1 16-oz jar salsa with corn and beans
1/4 cup apricot preserves
Rice

Spray nonstick skillet with cooking spray; add chicken broth and heat over medium-high heat.  Add chicken breasts; sprinkle with Mexican seasoning.  Cook, stirring frequently, until chicken is cooked through.  Combine salsa and apricot preserves in medium bowl; mix well.  Pour mixture over chicken; bring to a boil over medium-high heat.  Reduce heat to low, cover, and simmer 5-6 minutes until heated through.  Serve chicken over cooked rice.

Serves 4

Taken from The Busy Mom's Make It Quick Cookbook

Chicken Walnut Stir-Fry

8 tablespoons oil
5 teaspoons soy sauce
3 teaspoons cornstarch
2 whole boneless chicken breasts, skinned, cut into 1-inch pieces
1/2 cup chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper
1 medium onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 pound fresh broccoli, cut into 1-inch pieces
1/2 cup chopped walnuts
Rice

Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small mixing bowl.  Add chicken.  Stir to coat.  Cover and refrigerate about 30 minutes.
Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and remaining 2 teaspoons cornstarch in small bowl.  Set aside.
Heat remaining 4 tablespoons oil in large skillet.  Add refrigerated chicken mixture and red pepper.  Stir-fry over medium-high heat until chicken is no longer pink.  Remove chicken from skillet; set aside.  Add onion and garlic to skillet.  Stir-fry over medium-high heat until onion is tender.  Add broccoli.  Stir-fry until tender.  Add chicken and chicken broth mixture.  Cook, stirring constantly, until thickened.  Stir in walnuts.  Serve with rice.
Makes 4 servings. 

Taken from Great American Brand Name Recipes Cookbook

Penne with Creamy Pasta Sauce

1 pkg penne pasta
1 jar pasta sauce
1/2 cup half and half
1/2 cup parmesan cheese

Cook pasta according to package directions; drain and keep warm.  Combine pasta sauce and half and half in medium saucepan; cook over medium heat, stirring frequently, until mixture is heated through and thickened.  Pour over pasta and toss to mix; sprinkle with parmesan cheese and serve.

Taken from The Busy Mom's Make It Quick Cookbook

Fresh Lemonade with Mint

6 lemons
1 1/2 cups sugar
4 sprigs of green mint
8 cups water

Cut lemons in slices and remove seeds.  Place lemon slices in a large bowl.  Sprinkle sugar over slices.  Add two sprigs of mint.  Let stand for 20 minutes, stirring occasionally.  Remove mint.  Using a masher, crush sugared lemons.  Add water.  Stir well.  Pour into serving pitcher.  Add ice and remaining two sprigs of mint.  Pour and serve right away.

Makes 2 quarts. 
*taken from The Essential Mormon Cookbook

Chicken Salad

2 Cups chicken
2 Cups celery (sliced thin)
1 Cup mayo
2 Tablespoons onion flakes
2 Tablespoons lemon juice
1 Teaspoon Accent
1 Teaspoon salt

We love it served on croissants. 

Slow-Cooker Chicken Tortilla Soup

1 pound shredded cooked chicken
(I use a couple cans of chunk white chicken to make life easier)
1 (15 oz) can whole peeled tomatoes - mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or high setting for 3 to 4 hours.

I like to buy hard shell corn tortillas and crunch them up over the soup before eating. It's best if you squeeze them in your hand then blow them into your soup like Nacho does in Nacho Libre. Also quite tasty if you add sour cream and guacamole.

Taken from allrecipies.com

Hearty Nachos

1 pound ground beef
1 envelope onion soup mix
1 can black bean - rinsed and drained
1 cup salsa
cheese and chips

In skillet brown ground beef, drain.  Stir in soup mix, black beans and salsa.  Bring to a boil over high heat.  Reduce heat to low and simmer 5 minutes or until heated through.

Arrange chips on serving platter.  Spread beef mixture over chips.  Sprinkle with cheese.  Top, if desired, with sliced green onions, sliced olives, chopped tomato and chopped cilantro. 

*Taken from LIPTON Recipe Secrets - Soup Mix Magic