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