MyLitter - One Deal At A Time

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Ingredients

• 3 cups cornflakes
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder

• 1/4 teaspoon ground sage
• Salt and pepper
• 1/2 cup milk
• 2 1/2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)

Instructions

1. Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family’s taste) into the bag, reseal, and shake until well combined.
2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken sk
   in-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.
3. Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness (see our tip, above). Serves 4 to 6.
   
   
   
   
   
   Funeral Potatoes!
   
   
   
   
   Ingredients
   32 oz bag of frozen shredded hash browns
   2 (10 3/4 oz) cans Cream of Chicken Soup
   2 cups Sour Cream
   1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
   1/2 cup melted butter or margarine
   1/2 c. chopped onion
   2 cups finely crushed Corn Flakes
   2 Tbs butter or margarine melted

   
   Directions

   Grease 9×13 baking dish and preheat oven to 350
   In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
   Gently fold hash browns into mixture.
   Pour mixture into pan.
   Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
   Bake for 30 minutes.
   *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.