4 Generations Cook Blog

  Preheat oven to 375° What you need: 2 lbs Cube frozen hash browns 1/2 cup or 1 stick Margarine 1/2 cup chopped onions (optional) 16oz Sour cream 2 Cans cream of chicken 2 Cups shredded cheddar cheese 2 Cups Corn flakes crushed with 1/4 Cup margarine  Directions: Mix all of the ingredients except for the corn flake mix and put into a baking dish. Top with Corn flake mix and bake for 45 minutes at 375°

What you need: Wafer cookies Peanut butter Corn flakes Fondant, taffy or any candy you can easily mold (in colors green and orange or whatever you want for whichever veggies you want to make) Directions: Take you green fondant or gummy candy and roll many little balls for peas. Roll larger balls in orange and lightly press down with your thumb to make the carrots then use a fork to make the imprints on the carrot slices. Crush corn flakes into a ziplock bag Coat the wafer cookies in peanut butter then toss one at a time in the bag full of crushed corn flakes. Serve to children or have you children bring this out to their friends for a snack and watch for the confusion on their faces

  Ingredients: Box of jello mix flavor of your choice Cold Vodka Paper condiment cups (I get mine at smart and final) Directions: Follow the instructions on your box of jello BUT replace 1 cup of the water with Vodka. For example, if your instructions say mix 1 cup boiling water with the jello then mix 1 cup cold. Add your boiling water as directed then replace the 1 cup cold water with 1 cup COLD Vodka. Chill in bowl or glass dish until firm. Scoop jello into the paper cups and serve.  DO NOT CHILL YOUR JELLO IN THE LITTLE CUPS OR YOUR GUESTS WILL BE ANNOYED WHEN IT TAKES 10 MINUTES TO GET ONE SHOT OUT OF THE CUP.

  Ingerdients: 1/2 cup Ice 1/4 cup yogurt 1/2 cup fruit of your choice (fresh or frozen) 1/2 cup juice of your choice Directions:  Add all of the ingredients into your blender.  Blend and enjoy

  Preheat your oven to 350° Ingredients: 4 skinless chicken breasts 1-2 Tbs margarine or butter 1-2 cups cornflakes Seasonings of your choice (salt, pepper etc) Directions: Crush your cornflakes in a ziploc bag with your favorite seasonings Melt butter or margarine and coat the chicken breasts in it. Roll the chicken in the cornflake mix Bake for 30 minutes in a casserole dish (45 minutes for bone in chicken)

Preheat your oven to 350° Ingredients: 3 (12 ounce) packages refrigerated biscuit dough 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) Directions: Grease one 9 or 10 inch tube/Bundt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

This is a Paula Deen recipe. Preheat your oven to 350° Ingredients: Crust: 2 cups all-purpose flour 1 cup confectioners' sugar, plus more for dusting Pinch of salt 2 sticks butter, at room temperature, plus more for greasing Filling: 4 eggs 2 cups granulated sugar 6 tablespoons all-purpose flour 6 tablespoons fresh lemon juice Directions: Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl.   Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes. Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

This recipe is from the Disney Family Fun website What you need: 12-ounce can pink lemonade concentrate 1 cup raspberry sherbet 12-ounce can of lemon/lime soda  (Sprite, 7up, sierra mist)  Directions: In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture. Add the soda, stir, and serve. Makes 3 cups.

  You can cover these in chocolate like I did or you can leave them plain. Ingredients: 2 cups sugar 16 oz evaporated milk 1/2 cup milk 1 cup white corn syrup  1/4 Lb butter or 1 stick 1 cup nuts (optional) 1 tsp vanilla 1 pinch baking soda Directions: Cook first 4 ingredients together until it forms a ball, stirring non stop for 45 to 60 minutes or until the caramel leaves the sides of the pot. Drop a small amount into a cup of ice cold water, it should form a firm ball. Add next 4 ingredients or next 3 if you are not adding nuts. Pour into a buttered glass casserole dish. When cool cut and wrap in wax paper and store in a ziploc bag. If you do not wrap them they will get sticky very quickly. If you want to cover them in chocolate, cut them and put them in the refrigerator for a couple hours on a cookie sheet. Melt your chocolate and dip the caramels into the chocolate and return to cookie sheet and put it back in the refrigerator until chocolate has hardened...

  Preheat your oven to 400° Ingredients: 1 Cup butter 1/2 Cup sugar 1/4 tsp salt 2 Cups sifted flour 1 tsp Vanilla 2 Cups chopped pecans Powdered sugar for rolling  Directions: Cream butter and sugar. Mix in salt, vanilla and flour gradually  Roll into small balls and place on cookie sheet (I line mine with parchment paper) Bake 10 to 12 minutes Roll balls in powdered sugar while they are still hot and then roll them again in the sugar after they have cooled down.