Hashbrown Casserole

30 oz shredded frozen hash browns

12-16 oz Velveeta (or 3-4 cups blend of cheddar and mozzarella)

1 can cream of chicken soup

1 onion

8 oz sour cream

2 cups corn flakes crushed and slightly browned in butter

Saute the onion and mix in the velveeta, sour cream and cream of chicken until it's all melted and mixed together.
Mix that with the hash browns, dump in a 9x13 dish, top with the corn flakes. Pretty simple!

Bake 350 for 40 min.

Girls Trip Dip

Girl's Trip Dip

15 oz. can black eyed peas

11 oz can white shoe peg corn (you can get this at Safeway)

chopped avocados

chopped, seeded tomato

2/3 c chopped fresh cilantro

1/2 c. chopped green onion

Dressing

1/4 c olive oil (I filled the 1/4 c with about 1/2 regular olive oil and 1/2 garlic olive oil)

1/4 c wine vinegar

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. I use about 1/2 to 3/4 of the dressing.

For the avocados and tomatos, just use as much or as little as you like. I'm not crazy about avocado so I use 1-2 but mom loves avocado so she uses 4. I love tomatos so I usually put 2 huge ones or 3-4 little ones but mom doesn't really like tomatos so she only uses 1 or 2.

Serve with tortilla chips.

Chocolate Oatmeal

Ok, I'll start

1 stick of butter
1/2 cup of milk
2 cups sugar
1/3-1/2 cup baking cocoa
3 cups old-fashioned oats
(no peanut butter--it's evil;))

Melt the butter in a sauce pan and add milk, sugar and cocoa. Bring to a boil and boil for 2 1/2 minutes exactly (stir most of the time). Remove from heat and add the oatmeal. Spread out in a pan and put in the freezer to cool down for a few minutes. Enjoy!