Hashbrown Casserole

Ingredients:
2 lbs frozen hashbrowns*
1/2 Cup melted butter
1 can Cream of Chicken soup
1 Cup milk
1/2 Cup chopped onion*
1 Tbsp salt
1/2 tsp. pepper
1 Cup shredded cheddar cheese*
2 Cups cornflake crumbs (optional)
1/4 Cup melted butter (optional)

Directions:
Preheat oven to 350 degrees.  In 9x13 greased dish, pour thawed hashbrowns.  Mix butter, onion, salt, pepper, soup, milk, sour cream, and cheese together.  Crush cornflake crumbs and sprinkle over the top, then dribble 1/4 cup butter.  Bake for 1 hr - 1 hr 15 min.

*Notes*
I like the Ore Ida Country Style hashbrowns.
I like the onion taste, but don't like the crunch, so I replace the chopped onion with about 1 1/2 tsp minced onion.
Sometimes I use shredded cheddar, other times I use the Kraft Pizza cheese mix (I think it's Mozzarella & Cheddar).
I have also added bacon bits, about a tablespoon or two.  I have found that I have to use more of the generic brand bits than the name brand bits.

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Chocolate Oatmeal No-Bake Cookies

Mmmmm...yummmmm

These were one of my favorite cookies growing up, and now they are loved by the husband and boys!

Ingredients:
3 C old fashioned rolled oats (NOT instant oatmeal)
2 C sugar
1 stick margarine (do NOT pre-melt)
1/2 C milk
3 Tbsp cocoa
1 tsp vanilla
1/2 C peanut butter (I prefer creamy, but chunky works just as well)



First, you need to spend 20 minutes looking for your tablespoon that you managed to leave in the cocoa when you last made these cookies a few weeks ago.  Then, pour the oatmeal in a mixing bowl.  The one I use holds about 8 cups, and it's just the right size for these.

In a medium pot over medium-high heat, melt together margarine, sugar, milk, and cocoa.  Bring to a boil, then boil 1 minute.  If you melt the margarine in the microwave, your cookies will not set up - trust me.

Remove from heat and add the vanilla and peanut butter.  Stir until peanut butter is melted, then pour mixture over the oatmeal.  Drop spoonfuls onto waxed paper and let sit for at least 30 minutes.

*This is not a recipe that can be doubled.  If you double the recipe, the cookies will not set up right, and you'll end up with a bunch of gooey blobs on your waxed paper.*

Strawberry Jam

2 cups crushed strawberries (about 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box Fruit Pectin
6 half-pint jars with lids

Rinse jars and lids with boiling water.  Dry thoroughly.  Stem and crush strawberries, 1 cup at a time.  Pour 2 cups crushed strawberries in large bowl and add sugar.  Let stand 10 minutes, stirring occasionally.  Mix water and pectin in small saucepan.  Bring to boil on high heat, stirring constantly.  Continue boiling and stirring 1 minute.  Add to fruit mixture and stir 3 minutes or until sugar is almost dissolved ( a few crystals may remain).  Fill all containers immediately, leaving about 1/2 inch  empty at top.  Wipe off top edges and immediately cover with lids.  Let stand at room temperature for 24 hours.  Jam is now ready to use.  Store in refrigerator up to 3 weeks or in freezer up to 1 year.  Thaw in fridge before using.

Easy Brownie Shortcake Dessert

1 pkg (19.5 oz) brownie mix
1 container (16 oz) sour cream, divided
1 cup thawed cool whip
1 Tbsp powdered sugar
1 tsp vanilla
3 cups cut up mixed strawberries and peeled kiwi

Preheat oven to 350 degrees.  Prepare brownie batter as directed on package; stir in 1/2 cup sour cream.  Spoon into greased and floured 9-inch round cake pan.  Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack and cool completely.  Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownie horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with tip of brownie, remaining sour cream mixture and fruit.  Store in refrigerator.

Grandma's Chocolate Cake

3/4 C soft shortening
1-3/4 C sugar
3 eggs
2-1/3 C sifted flour
2/3 C cocoa
1/4 tsp baking powder
1-1/4 tsp baking soda
1 tsp salt
1-1/2 C water
1-1/2 tsp vanilla

Heat oven to 350 degrees. Grease and flour (2) 9x1-1/2 inch layer cake pans or (1) 9x13 pan. Blend shortening and sugar together in large bowl. Add eggs, beat at high speed until mixture is fluffy and light colored, about 5 minutes. Sift flour, cocoa, baking powder, baking soda, and salt together. With mixer at low speed, add dry ingredients alternately with water and vanilla. Pour batter into pans. Bake 30-35 minutes or until cake springs back. Cool 10 minutes. Enjoy!