My Easter meal 2009
Don't forget my profile says I am an intermediate cook. ;0)
I made:
Utah funeral potatoes
Hormel ham (1/2 glazed and 1/2 unglazed)
Steamed asparagus with a Western family brand hollandaise sauce mix
Rhodes brand white dinner rolls
Homemade Huckleberry jam
Garden fresh corn from our last summer crop (frozen)
Jellybean cupcakes
If you aren't from Utah you maybe asking yummy "funeral potatoes"?! Let me explain. Often after funeral the bereaving share in a meal after visiting the grave. There can be a lot of people and this dish can feed quite a few people. It can be very high in fat and calories. I make it with significantly less! Check it out. I got the recipes from Taste of Home's Light & Tasty Magazine October/November 2003 issue
Makeover Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
½ teaspoon pepper
1 ½ cups reduced-fat sour cream
1 can (10 ¾ oz) reduced fat reduced sodium cream of chicken soup, undiluted
1 ½ cups cornflakes, lightly crushed (I used whole grain Total flakes)
1 tablespoon butter or stick margarine, melted (I only used spray “butter”)
1 Tbl minced fresh parsley (I used dried)
In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and soup. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish coated with nonstick spray. Toss cornflakes and butter (or just spray “spray butter” on them); sprinkle around the perimeter. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Sprinkle the middle with parsley Yield 12 servings
Nutritional analysis- one serving (3/4) cup equals 190 calories, 8 grams of fat, (5 saturated fat), 28 mg cholesterol, 492 mg sodium, 23 grams carbohydrate, 2 g fiber, 9 g protein Diabetic exchange: 1-1/2 starch, 1 lean meat, 1 fat
Regular Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded cheddar cheese
¼ cup chopped onion
1 teaspoon salt
½ teaspoon pepper
2 cups (16 oz) sour cream
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
½ cup butter or margarine, melted, divided
2 cups cornflakes, lightly crushed
In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and ¼ cup butter. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish. Toss cornflakes and add remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Yield 12 servings
Nutritional analysis- one serving (3/4) cup equals 324 calories, 23 grams of fat, (14 saturated fat), 59 mg cholesterol, 681 mg sodium, 22 grams carbohydrate, 2 g fiber, 9 g protein
Simple and Smart- I am on a mission to use up what I have in my pantry. I made these simple jelly bean cupcakes with a white cake mix that I got at the after Christmas (December 26th) 50% sale at Target. I think I paid .39 for the box. I didn't use the Christmas sprinkles in the cake mix so you couldn't even tell it was from another holiday. The cake mix expiration dates are pretty long. My kids are easy to please and loved these treats.
Makeover Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
½ teaspoon pepper
1 ½ cups reduced-fat sour cream
1 can (10 ¾ oz) reduced fat reduced sodium cream of chicken soup, undiluted
1 ½ cups cornflakes, lightly crushed (I used whole grain Total flakes)
1 tablespoon butter or stick margarine, melted (I only used spray “butter”)
1 Tbl minced fresh parsley (I used dried)
In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and soup. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish coated with nonstick spray. Toss cornflakes and butter (or just spray “spray butter” on them); sprinkle around the perimeter. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Sprinkle the middle with parsley Yield 12 servings
Nutritional analysis- one serving (3/4) cup equals 190 calories, 8 grams of fat, (5 saturated fat), 28 mg cholesterol, 492 mg sodium, 23 grams carbohydrate, 2 g fiber, 9 g protein Diabetic exchange: 1-1/2 starch, 1 lean meat, 1 fat
Regular Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded cheddar cheese
¼ cup chopped onion
1 teaspoon salt
½ teaspoon pepper
2 cups (16 oz) sour cream
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
½ cup butter or margarine, melted, divided
2 cups cornflakes, lightly crushed
In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and ¼ cup butter. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish. Toss cornflakes and add remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Yield 12 servings
Nutritional analysis- one serving (3/4) cup equals 324 calories, 23 grams of fat, (14 saturated fat), 59 mg cholesterol, 681 mg sodium, 22 grams carbohydrate, 2 g fiber, 9 g protein
Simple and Smart- I am on a mission to use up what I have in my pantry. I made these simple jelly bean cupcakes with a white cake mix that I got at the after Christmas (December 26th) 50% sale at Target. I think I paid .39 for the box. I didn't use the Christmas sprinkles in the cake mix so you couldn't even tell it was from another holiday. The cake mix expiration dates are pretty long. My kids are easy to please and loved these treats. 
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