Cheesy Potatoes

We really like cheesy (or funeral) potatoes. We had them for Easter dinner. This is the recipe that we've used for a while now.

Cheesy (or Funeral) Potatoes

12 large potatoes or 1 (32-ounce bag frozen shredded hash browns) (we use about 6 or 7)
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted (we omit this)
1/2 cup chopped onion
2 cups crushed corn flakes (we omit this)
2 tablespoons butter, melted (we omit this)

Peel potatoes (you can also leave the peels on to boil them) and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13-inch baking dish (or put hash browns into baking dish). Combine soup concentrate, sour cream, cheese, the 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 degrees for 30 minutes. We bake it for around 45 minutes to an hour to cook the onions.

Original Recipe from The Essential Mormon Cookbook.

Easter Egg Shortbread Cookies

We tried these out for Easter. If you like shortbread cookies, they are great. I chose this recipe because I like the candy on top.

Easter Egg Shortbread Cookies
1 cup butter, room temperature
2/3 cup sugar
2 cups all purpose flour
1/4 tsp salt
1 tsp vanilla extract
hard-shell candy eggs (chocolate, pb, etc.)

In a large mixing bowl, cream together butter and sugar until fluffy. Blend in vanilla extract. With the mixer on low speed, mix in flour and salt. Dough will first be crumbly, but will come together as you continue to mix (about 1-2 minutes). Cover bowl and refrigerate for 30-60 minutes.

Preheat oven to 350F and line a baking sheet with parchment paper. Break dough up using a spoon and, rolling dough between your palms, shape dough into 1-inch balls. Place on baking sheet. Press a fingertip into each cookie to create a small indentation on the top. Bake for 14-16 minutes, until cookies are set but not browned.

Immediately after taking cookies out of the oven, press 1-2 hard shelled easter egg candies into the center (the fingerprint). Cool cookies on baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies

Original Recipe at Baking Bites.