"There is nothing better than a friend, unless it is a friend with chocolate." ~ Charles Dickens
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We had a great Mother's Day weekend… annual Breakfast Club birthday breakfast… Tony Bennett concert so amazing, will be 90 years old this year and still going strong, he kept reminding me of my Uncle Cliff who will be 100 years old this year! Our son made his annual barbecued ribs on Mother's Day, I think the best ever this year… a good time was had by all.
RECIPE OF THE WEEK
It seems only appropriate to share a recipe from our Breakfast Club breakfast. Everything was delicious as usual, but I especially liked Barb's deliciously creamy cheesy potatoes… perfect for a brunch, but good with any meal.
- 20 ounce refrigerator package shredded hash browns or 2 pounds frozen hash browns, thawed
- 10 3/4 ounce can cream of chicken soup
- 2 cups shredded cheddar cheese
- 3/4 cup sour cream
- 1/4 cup chopped onion
- 1/4 cup butter, melted
- 1 1/2 cups crushed corn flakes or Ritz crackers
- 2 tablespoons butter, melted
Heat oven to 350 degrees F. Spray a 2-quart glass baking dish (8 x 8 or 11 x 7) with nonstick cooking spray. In large bowl combine all hash brown ingredients and mix well. Spread into prepared baking dish.
In small bowl stir together topping ingredients and spread evenly over potatoes. Bake 45 minutes or until hash browns are tender.