Cheesy Potatoes

12 large potatoes or 1 (32 oz.) 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
1/2 cup chopped onion
2 cups crushed corn flakes
2 tbsp. butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch 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 tbsp. melted butter.  Sprinkle on top.  Bake at 350 degrees for 30 minutes.  Makes 12 servings.

*  also called Funeral Potatoes

creme brulee french toast

1 cup brown sugar, packed
1/2 cup unsalted butter
2 Tbsp. corn syrup
1 loaf french or Challah bread, sliced into 3/4 inch slices  ( I prefer Challah bread)
1 1/2 cups half & half
5 large eggs
1 tsp. vanilla extract
1 tsp. orange juice
1/4 tsp. salt

1.  Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until will blended, stirring frequently.  Pour the syrup into a 9x13" baking dish, tilting the dish to cover.  Arrange the bread slices in a single layer over the syrup.  Just squish the bread pieces in so that they all fit in there.

2.  Whisk half & half, eggs, vanilla, orange juice and salt in bowl until will blended.  Pour over the bread layer.  Cover with plastic wrap and chill for 8 to 24 hours.

3.  Preheat oven to 350 degrees.  Remove dish from refrigerator and let stand until room temperature (about 30 minutes).  Bake on middle rack for 35 to 40 minutes or until edges are golden brown and puffer.  Serve with a sprinkle of powdered sugar, and /or syrup, if desired.

Serves 6  ( I double the recipe for a crowd)
* so good and very impressive

Lasagna Soup

Sausage (Italian or regular)
mushrooms
4 cans chicken broth
3 cups bowtie pasta
1/2 cream cheese
1/2 cup onion
2 tsp. garlic, minced
stewed tomatoes
4 tsp. fresh basil
spinach
mozzarella cheese

Brown meat and add onions, mushrooms and saute.  Add garlic, broth and tomatoes and bring to a boil.  Add basil.  Stir in pasta, simmer 10 minutes.  Add cream cheese until all melted.  Add Spinach and cook 1 minute.  Serve with mozzarella cheese.

Recipe from Lauren Whiting

Pesto Chicken and Bow Ties

3 cups uncooked bow tie pasta
1 lb. boneless chicken breasts, cubed
1 can cream of chicken soup
1/4 cup pesto sauce
1/2 cup milk

Cook pasta until al dente; drain.  Cook chicken until browned in butter or oil, stirring often. (or use rotisserie chicken)  Add soup, pesto sauce and milk to chicken; bring to a boil and cook over low heat 5 minutes.  Stir in drained pasta and heat through.

Apple Cake- "Sharlotka" Russian

4 medium apples
4 lg. eggs
1 cup sugar
1 cup flour
2 tsp. vanilla

Preheat oven to 350 degrees.  Peel, core and slice apples.  Arrange them on the bottom of a buttered and floured 9" spring form pan.  Whip eggs, sugar and vanilla until tripled in size for 10 minutes.  Add sifted flour to the egg mixture in 4 additions, blending each addition gently.  Pour the batter into the pan and smooth the top.  Bake in preheated oven for 40 minutes or until a cake tester comes out clean.

Apple Pie

Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling:
6 cups thinly sliced, peeled apples
3/4 cup sugar
2 Tbsp. all-purpose flour
3/4 teaspoon ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. lemon juice

1.  Heat oven to 425 degrees.  Place 1 pie crust in ungreased 9-inch glass pie plate.  Press firmly against side and bottom.
2.  In large bowl, gently mix filling ingredients, spoon into crust-lined pie plate.  Top with second crust.  Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute.  Cut slits or shapes in several places in top crust. 
3.  Bake 40 to 45 minutes or until apples are tender and crust is golden brown.  Cover edge of crust with 2-3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.  Cool on cooling rack at least 2 hours before serving.

Apple Crumble Pie

1 (9 inch) deep dish pie crust
5 cups apples- peeled, cored and thinly sliced
1/2 cup white sugar
3/4 tsp. ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 Tbsp. butter

1.  Preheat oven to 400 degrees.
2.   Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon, sprinkle over apples.  3.  Mix 1/3 cup sugar with flour, cut in butter until crumbly.  Spoon mixture over apples.
4.   Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.