Spinach and Feta Cheese Pasta Salad

1 box bow tie pasta

2 packages of Good Seasons Italian Dressing

Bag of spinach leaves

1 container of grape/cherry tomatoes- halved

Crumbled Feta cheese

1. Boil noodles

2. While noodles cooking, make dressing (following the package.... I use the less oil way and use white balsamic instead of regular vinegar).

3. Rinse noodles in cold water. Add all ingredients except for cheese and toss. Refrigerate overnight (or at least a few hours to wilt the spinach).

4. Add feta cheese when ready to serve.

Boc Choy Salad

Large bunch of Boc Choy

1 bunch of green onions

4 packs of Ramen Noodles (any flavor)

1/2 cup Almonds ( I use shaved)

1/4 cup sunflower seeds

1 cup salad oil

1 cup sugar

1/4 cup vinegar

2 Tbs soy sauce

1/2 cup butter

Need 3 Bowls or (Ziplock to mix)

Bowl 1: Rinse, core, and chop Boc Choy. Break apart and add diced onions.

Bowl 2: Crush noodles while in package. Melt butter in frying pan, add noodles (throw away seasoning packets). When noodles are brown, add almonds and then sunflower seeds. (DO NOT REFRIGERATE)

Bowl 3: Whisk salad oil, vinegar, sugar and soy sauce. Put in Refrigerator. Will need to rewhisk dressing before adding to salad (it will separate).

Mix together when ready to serve.

Hashbrown Casserole

This recipe I got from one of Hubby's grandmas. It's oh so good!  Whenever I make it when family is in town, it's gone quickly.   It takes a while to bake, so if you're wanting it to go with breakfast, wake up, put it in the oven, then go back to bed! :)

What you need:
30 oz shredded hashbrowns
1/2 cup butter, melted
16 oz sour cream
1 can cream of chicken soup
2 cups shredded cheese
2 T dried minced onion

Mix first two ingredients together in large bowl.  Mix last four ingredients in smaller mixing bowl.  Combine both.  Spread evenly in a 9x13 pan and bake at 350 for 90 minutes.

broccoli casserole

1/2c chopped onion
1/2c chopped celery
1/4 stick butter
2 packages of frozen broccoli
2 c cooked rice
jar cheese whiz
1 can cream of mushroom soup

saute onion and celery with butter
mix with broccoli, cheese, and rice. pour soup over

bake at 350- 30 min....i usually cook this for holidays and cook it in the crock pot BUT it takes a while to get warm so do it early

texas potatos

2-12oz frozen hash browns (shredded)
2c sour cream
1 can cream of chicken soup
2 tbsp mleted butter
1tsp salt
pepper
1 tbsp onion
2 c cheddar cheese shredded
2c crushed cornflakes mixed with 1/4c water

mix everything but cornflakes together, spread into 9x13 pan. spread cornflake mixture on top.

bake at 350- 1 hour

grape salad

4lbs red seedless grapes- washed and dried

mix 8oz of cream cheese and 8oz of sour cream. Add 1tsp vanilla and 1/2c sugar.
Fold in grapes.

You can add chopped walnuts if you like.
Best if made the night before

double baked potatoes

cook whole, un peeled/cut potatoe for an hour at 400.
cut in half and scoop out potatoe ( i use a melon baller)
with a hand Mixer- mix potatoe, sour cream and onion dip, 1/2 stick of butter, shredded cheddar cheese until smooth.
place back into potatoe shells. sprinkle with cheddar cheese
bake at 350 for 25 min

the amounts will vary depending on how many potatoes you use.