A Comfort Classic: The Best Funeral Potatoes Recipe

 

 There are some dishes that transcend a simple meal and become true expressions of comfort and care. Funeral Potatoes, despite their somber name, are exactly that: a beloved, comforting casserole that has graced countless family gatherings, potlucks, and yes, even post-funeral receptions. This dish is pure, unadulterated comfort food at its finest.

If you've never had them, imagine a creamy, cheesy, perfectly savory potato casserole topped with a buttery, crunchy crust. It's rich, satisfying, and impossible to resist. While the name might seem a little unusual, it speaks to the dish's ability to provide solace and warmth during difficult times, and joy during celebrations. It's a hug in casserole form!

Why You'll Love This Funeral Potatoes Recipe:

• Ultimate Comfort Food: Warm, creamy, and incredibly satisfying.
• Crowd-Pleaser: Always a hit, no matter the occasion.
• Easy to Make: Simple ingredients and straightforward steps.
• Make-Ahead Friendly: Perfect for preparing in advance.
• Versatile: Great as a side dish for almost any meal.

Ready to bring this comforting classic into your kitchen? Let's get baking!

Ingredients:

• 1 (30-32 ounce) bag frozen shredded hash browns, thawed
• 1 can (10.5 ounces) cream of chicken soup (or cream of mushroom/celery)
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups crushed cornflakes (about 3 cups whole cornflakes)
• 2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Instructions:

1.     Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2.    Combine Main Ingredients: In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, ¼ cup of the melted butter, salt, pepper, and 1 ½ cups of the shredded cheddar cheese. Mix everything thoroughly until the hash browns are evenly coated.

3.    Transfer to Baking Dish: Pour the potato mixture into the prepared 9x13 inch baking dish and spread it evenly.

4.   Prepare Topping: In a separate small bowl, combine the crushed cornflakes and the remaining ¼ cup of melted butter. Stir until the cornflakes are evenly coated.

5.   Add Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese over the potato mixture in the baking dish. Then, evenly spread the buttery cornflake mixture over the cheese.

6.   Bake: Bake for 45-60 minutes, or until the casserole is bubbling around the edges and the cornflake topping is golden brown and crispy. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.

7.    Rest & Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the casserole set. Garnish with fresh chives or parsley if desired.

Serve this hearty casserole alongside ham, roasted chicken, or any meal that needs a dose of delicious comfort. Enjoy every cheesy, crispy, creamy bite!

 

A Zesty Delight: Bake the Best Iced Lemon Cookies!

  

Is there anything more refreshing than the bright, zesty flavor of lemon? When it comes to cookies, a lemon cookie is like a burst of sunshine in every bite. And when that lemon cookie is topped with a sweet, tangy lemon glaze? Pure perfection!

Today, I'm sharing my absolute favorite recipe for Iced Lemon Cookies. These aren't just any lemon cookies; they're soft, chewy, bursting with fresh lemon flavor, and adorned with a simple yet irresistible glaze that takes them from delicious to utterly divine. They're perfect for spring gatherings, summer picnics, or anytime you need a little citrusy pick-me-up.

Why You'll Love These Lemon Cookies:

• Bright & Zesty: Packed with fresh lemon juice and zest for an authentic citrus punch.
• Soft & Chewy Texture: The perfect balance of tender crumb and satisfying chew.
• Irresistible Glaze: Adds an extra layer of lemon flavor and a beautiful finish.
• Crowd-Pleaser: These cookies always disappear fast!
• Easy to Make: Simple steps for a wonderfully rewarding baking experience.

Ready to fill your kitchen with the delightful aroma of lemon? Let's get baking!

Ingredients:

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 3-4 tablespoons fresh lemon juice (add more if needed for desired consistency)
• ½ teaspoon lemon zest (optional, for extra flavor)

Instructions:

1.     Prep & Preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2.    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3.    Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

4.   Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest until just combined.

5.   Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.

6.   Chill (Optional but Recommended): For best results and to prevent spreading, cover the dough and chill in the refrigerator for at least 30 minutes.

7.    Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8.   Bake: Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake; you want them to remain soft.

9.   Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10.                    Make the Glaze: While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of lemon juice, and optional lemon zest until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until you reach a pourable consistency.

11.   Glaze the Cookies: Once the cookies are completely cool, drizzle or spread the lemon glaze over each cookie. Let the glaze set for about 15-20 minutes before serving or stacking.

 

Warm Up Your Soul: Easy & Flavorful Homemade Tortilla Soup!

  

When the weather turns cool or you're just craving a bowl of pure comfort, there's nothing quite like a hearty, flavorful Tortilla Soup. This isn't just a soup; it's a warm hug in a bowl, brimming with vibrant Mexican-inspired flavors, tender chicken, and those irresistible crispy tortilla strips. Forget the canned stuff – making authentic tortilla soup from scratch is surprisingly simple and infinitely more delicious!

My recipe balances savory, smoky, and slightly spicy notes, creating a symphony of flavors that will transport you straight to a cozy cantina. It's also incredibly versatile, allowing you to customize it with your favorite toppings.

Why You'll Adore This Tortilla Soup:

• Comfort in a Bowl: The ultimate satisfying and soul-warming meal.
• Flavor-Packed: Rich broth, tender chicken, and aromatic spices create a taste explosion.
• Customizable: Load it up with your favorite toppings to make it your own.
• Great for Leftovers: Tastes even better the next day!
• Relatively Quick: A delicious meal ready in under an hour.

Ready to whip up a batch of this comforting masterpiece? Let's get started!

Ingredients:

For the Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
• 4 cups chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• Salt and freshly ground black pepper to taste
• Juice of 1 lime

For the Crispy Tortilla Strips:

• 6 corn tortillas, cut into thin strips
• 2-3 tablespoons vegetable oil

Optional Toppings:

• Avocado, diced
• Sour cream or Greek yogurt
• Shredded cheese (Monterey Jack or cheddar)
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1.     Prepare Tortilla Strips: In a large skillet, heat 2-3 tablespoons of vegetable oil over medium-high heat. Add the tortilla strips in a single layer (you may need to do this in batches) and fry for 2-4 minutes, flipping occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt.

2.    Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.

3.    Build the Broth: Stir in the diced tomatoes (both cans), chicken broth, black beans, corn, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer.

4.   Add Chicken & Simmer: Add the cooked shredded chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for at least 15-20 minutes to allow the flavors to meld.

5.   Finish & Season: Stir in the fresh lime juice. Taste the soup and season with salt and freshly ground black pepper as needed.

6.   Serve: Ladle the hot soup into bowls. Top generously with your homemade crispy tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro. Serve with extra lime wedges on the side.

 

Dive into Flavor: Quick & Easy Skillet Tuna in Puttanesca Sauce!

 

 Craving something bold, briny, and incredibly satisfying, but don't have a lot of time? Say hello to your new favorite weeknight hero: Skillet Tuna in Puttanesca Sauce! This dish delivers all the vibrant, zesty flavors of classic Puttanesca, traditionally made with anchovies, capers, olives, and tomatoes, but with a super speedy twist using canned tuna.

"Puttanesca" literally translates to "in the style of a prostitute" – legend has it that the pungent aroma drew customers in! While we might just be drawing in hungry family members, there's no denying the irresistible allure of this rustic Italian sauce. When combined with flaky tuna, it creates a meal that feels gourmet but comes together in a flash.

Why You'll Love This Recipe:

• Lightning Fast: From pantry to plate in under 20 minutes!
• Pantry Friendly: Uses mostly staples you likely already have on hand.
• Flavor Powerhouse: Salty, savory, spicy, and tangy – a true taste sensation.
• Healthy & Hearty: Packed with lean protein and fresh vegetables.
• One-Skillet Wonder: Less mess, more enjoyment!

Ready to spice up your dinner routine with this sensational skillet meal? Let's get cooking!

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (or more, to taste)
• 1 (14.5 ounce) can diced tomatoes, undrained
• ½ cup pitted Kalamata olives, roughly chopped
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• 1 (5 ounce) can tuna in olive oil, drained
• Salt and freshly ground black pepper to taste
• Cooked pasta, crusty bread, or polenta for serving

Instructions:

1.     Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute, until fragrant. Be careful not to burn the garlic!

2.    Build the Sauce Base: Pour in the undrained diced tomatoes. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, allowing the sauce to thicken slightly.

3.    Add the Briny Goodness: Stir in the chopped Kalamata olives, drained capers, and chopped fresh parsley. Continue to simmer for another 2-3 minutes, letting the flavors meld together.

4.   Introduce the Tuna: Gently flake the drained tuna into the sauce. Stir very carefully to combine, making sure not to break up the tuna too much. You want nice, flaky pieces.

5.   Season & Serve: Season the sauce with salt and freshly ground black pepper to taste. If you like, you can add a touch more red pepper flakes for extra heat.

Serve the hot tuna puttanesca immediately over your favorite cooked pasta, with a side of crusty bread for dipping, or atop creamy polenta. Garnish with a little extra fresh parsley.