Funeral Potatoes

My father died eight years ago.  The whole experience was horrible, and the only thing I looked forward to on the day of the funeral was funeral potatoes.  I knew there was going to be a dinner served after the burial, and it was a cold rainy day, so I just assumed they would be serving funeral potatoes.  Nope.  To my eternal disappointment, no funeral potatoes were to be found.  I think I cried over that (I was emotional, alright).  Funeral potatoes are a comfort food for me.  Lots of fat mixed with carbs = comfort!  They are a must have at Thanksgiving dinner.

RECIPE

1 stick butter, melted

16 oz sour cream

1 can cream of chicken soup

1 1/2 tsp Kosher salt

1 TBL onion powder

2 C. shredded Colby Jack cheese

26-30oz bag frozen (shredded) hashbrowns

2 C. corn flakes 

3 TBL butter, melted

1/2 tsp Kosher salt

1/4 tsp pepper

* In a very large bowl, melt the butter.  Add the sour cream, chicken soup and seasonings and mix well.  Add the cheese and mix again.  Add the hashbrowns and mix until everything is well combined.  Spread the potato mixture into a 9X13 pan.  Using the same bowl, melt the 3 TBL butter.  Add the corn flakes and seasonings and crush/mix it with your hand.  Spread the cornflakes on top and bake at 350 for 45-50 minutes.  Let them rest for 5-10 minutes before serving.

Wassail {Hot Spiced Apple Cider}

When I was out trick-or-treating with my boys, we passed some women sipping from mugs, which I thought were filled with hot chocolate.  (Why don't I remember to do things like that???)  But as we crossed, the scent of apple cider filled the air- it made me think of wassail.  My husbands family makes this every Thanksgiving Season.  It's spiced NOT spiked (which is good because the family is crazy enough)!  It's traditional to serve it warm, but my boys like it chilled, mixed with Ginger Ale.


RECIPE

4 C. water
2 1/2 C. sugar
2 cinnamon sticks
8 all-spice berries
10 whole cloves
1 tsp fresh ginger (just peel and cut off a small chunk)
4 C. orange juice
2 C. lemon juice
64 oz. apple juice

*  In a large pot, mix water and sugar together and bring to a boil.  Boil for five minutes then turn the heat off.  Wrap the cinnamon, berries and cloves in cheese cloth and place them in the sugar water.  Cover and let it sit for one hour (set a timer cause you'll forget about it.)  Remove the spices and throw them away.  Add the remaining juices and bring it back to a boil.  Simmer for a few minutes until it's heated through.  Serve warm.

Tips:

• It makes a lot, so refrigerate any leftovers.  Warm it back up on the stovetop.
• Set a timer so you don't forget to remove the spices.  You don't want to leave them in longer or it makes the drink too spiced (in my opinion).