Potato crusted baked chicken

4 Boneless skinless chicken breasts

2 cups Potato flakes

1 Tbspn garlic

2 tsp salt

2 tsp pepper

several shakes of onion powder

1 stick of butter

Melt butter and let cool slightly.

Mix Potato flakes, and seasonings together. You can add additional seasoning to mix.

Dip chicken in the butter and then the potato flakes and coat thoroughly.

Place on a baking sheet and bake on 400 degrees for 30 minutes or until juices run clear.

Corn Casserole

A fantastic casserole from the kitchen of Marge Eitel.

1 can cream corn
1 can reg corn (drained)
1/2 stick of butter
8 oz sour cream
1 egg
1 box Jiffy corn bread mix

Mix together. Put into casserole dish. Top with cheddar cheese.

Bake @ 400 for 45 -60 minutes.

Hashbrown Casserole

This is from Meagan's Kitchen and a family favorite!

1 jar of cheese whiz
1 family size can of Cream of Chicken
2 cans of Milk
Salt, Pepper, Garlic to taste
8oz Sour Cream
Couple of shakes of Dry Minced Onions
2 bags of Hashbrowns

Mix all ingredients together. Mixture should be moist but not soupy.
Put into baking dish. Cover and refridgerate overnight.
Top with cheddar cheese before baking.

Bake at 375 degrees for 45-60 minutes.

Banana Bread

1 Cup Sugar
8 Tbspn Butter
2 eggs
3 ripe bananas
1 Tbspn Milk
1 tsp Cinnamon
2 Cups Flour
1 tsp Baking powder
1 tsp baking soda
1 tsp salt

Cream sugar and butter together. Add one egg at a time and mix after each.
Mash bananas with milk and cinnamon and add to sugar mixture.

In a seperate bowl mix dry ingredients. Then add to banana mixture.

Bake in a loaf pan @ 325 degrees for 60 minutes.

No-Bakes

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.