Green Fluff

• 1 small Box green jello
• 1 small Can crushed pineapple, or 1/2 lg.  can pineapple chunks, chopped up -save juice for jello
• 1 c. whipping cream, whipped (or cool whip)
• 4 oz. cottage cheese

1. Make jello according to directions, adding pineapple juice with the cold water to equal amount needed. Refrigerate 3 hrs.
2. Whip the jello on high speed, breaking up the solidness until it looks like whipped jello.
3. Add whipped cream, pineapple, and cottage cheese. Mix together and refrigerate another hour. Serve cold.

Cilantro Rice

• 1 1/2 tsp. minced garlic
• 2 c. water
• 2 Tbsp. cilantro, minced
• 2 Tbsp. chicken bouillon granules
• 2 Tbsp. green chilies
• 1 c. rice
• 1/8 onion, chopped into small pieces
• 1 tsp. butter
• Lime Juice (to taste)

1.)   Add garlic, cilantro, green chilies and onion to a food processor and blend until finely chopped.

2.)   Add water, bouillon granules and lime juice to taste to a large pot and bring to a boil. Add the cilantro mixture, rice and butter to the boiling water and then turn the heat down to about medium high heat until the mixture simmers. Cover with a lid.

3.)   Cook rice at a simmer, with the lid on, for about 20-30 minutes, or until the rice is soft and the water is cooked into the rice. Keep warm until ready to serve.

Funeral Potatoes

Let's be honest, these are the yummiest comfort food EVER.

• 2 Lbs Frozen Hash Browns
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Cup Chopped Onion
• 1 Can Cream of Chicken Soup or 2 C Sour Cream (I prefer cream of chicken soup)
• 2 Cups Cheese
• 1/2 C melted butter

Topping options- Choose one:

• 2 cups corn flakes crushed mixed with 1/4 C melted butter
• More shredded cheese. 

1. Combine all ingredients and mix well and pour into buttered casserole dish 9x13. 
2. Bake 45 min at 350 degrees