CORN POP CANDY

1 15 oz bag corn pops

2 cups brown sugar

1/2 c corn syrup

3/4 c butter

1 T. water

1 tsp vanilla

pinch of baking soda

Combine brown sugar, corn syrup, butter, water and vanilla and bring to a boil for 1 minute. Remove from heat and add a pinch of baking soda. Pour over corn pops and stir until coated. Pour onto waxed paper to cool. Store in sealed bowl

ITALIAN FETTUCCINE

1 pkg. Fettuccine
1 cube Butter
3/4 C. Parmesan cheese
1 T. Italian seasoning
salt and pepper

Cook and drain fettuccine according to package directions. Meanwhile, melt butter over medium/high heat until butter browns and stops bubbling. Sprinkle Italian seasoning over noodles and drizzles with butter. Add Parmesan cheese, salt and pepper and toss to coat. Yummy!
You can add strips of grilled chicken to make it your main dish!

FUNERAL POTATOES

1 bag frozen hash brown shreds
1 C sour cream
1 C milk
1 C shredded cheddar cheese
1 can cream of mushroom soup
4 green onions chopped
1/2 tsp garlic salt
pepper
1 cube butter, melted
1 sleeve Club or Ritz crackers, crushed

Mix sour cream, milk, cheese, soup, onions, garlic salt and pepper in a large bowl. Add frozen hash browns and stir til coated. Pour into 13x9 pan. Mix melted butter and crushed crackers and spread on top of dish. Bake uncovered at 350 for 45-55 min.

Who doesn't have this recipe?...oh well. It's still a favorite!