Loaded Baked Potato Casserole

A couple of years ago I submitted this recipe to Gooseberry Patch. They have all sorts of neat cookbooks and always need new tried and true recipes. If they choose your recipe, you will receive a copy of the cookbook it is featured in. There are all sorts of neat little hints and advice in each cookbook. Anyway check out their website. As for the recipe, It was featured in 2006 or 2007. I will check which book it is in and post that later!

3 Lbs potatoes, peeled chopped and boiled until tender and drain
1 16oz carton Sour Cream
1 package of bacon, cooked and crumbled
8 oz shredded Cheddar Cheese, I use Sharp
1 stick of butter
1 bunch of green onions chopped

While the potatoes are still hot, mix in the butter & sour cream. Top with bacon, cheese and green onions. Bake at 350 or until the cheese is melted!

Icebox Lemonade Pie

On Sunday we celebrated my Granny's birthday and my cousin Michelle's Birthday too. My sister made this pie for dessert and it was FABULOUS!! She says it is really easy, but it is super good!!! I am thinking about making this for Easter or sometime this summer!


1 small can Eagle Brand milk
1 small container of Cool Whip
1 small can of frozen lemonade (or 1/2 of a regular size can)
2 graham cracker pir shells

Mix lemonade and milk together. Then fold in cool whip. Pour mixture into pie shells. Cover and freeze. Best served right out of the freezer


I forgot to take a before picture, but hey at least I got a picture of this!

Amber's Poppy Seed Chicken

Amber sent me this recipe at just the right time. I am going to make this for a friend who is having surgery this week. Sounds great Amber, I cant wait to try it!

Poppy Seed Creamed Chicken

2 cups cubed cook chicken
1 can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon poppy seeds
3/4 cup crushed Ritz crackers
2 tablespoons butter or margarine, melted
Hot cooked noodles

In a bowl, combine the chicken, soup, sour cream and poppy seeds. Pour mixture into a greased shallow 3 cup baking dish. In a bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350 for 30 to 35 minutes or until bubbly. Serve over noodles. Yield: 2 servings

**I have tried rice instead of noodles which was also good. I used canned chicken - also good. My boss added a can of cream of mushroom to make more"gravy" which she said was good. **

Ham Delights

My friend Lisa loves these and about once a year she emails me and asks for the recipe. She emailed me this past week and asked for it, so I decided to post it this week. I hope you all enjoy these. I know I love them!



3 pkgs Pepperidge Farm tiny rolls
2 sticks softened margarine
1 T worchestershire sauce
1 small onion, minced
2 T prepared mustard
1 tsp poppy seed
Sliced cooked ham
Swiss Cheese ( I usually used Monterey Jack because I am not a huge fan of swiss) Shredded


Take rolls out of the package and split like cake. Leaving rolls together- do not split apart. Make paste of margarine, worchestershire sauce onion mustard and poppy seed. Mix and spread on inside of rolls. Make 1 layer of hame and cheese put top of rolls back on. Put back into pans. Wrap in foil. Can be frozen for later use. When ready to use, heat in foil 10-12 minutes at 400 degrees.