Easter

Easter Sunday morning was spent at church. I accompanied the choir on their two numbers, "In the Silent Garden" and "He is Risen from the Dead". After church we went home and enjoyed a simple meal of deviled eggs, church potatoes, and a new recipe - Orange Pineapple Fluff. I would call it a dessert - almost.

Of course we had to check in our Easter baskets - if you zoom in you can probably guess whose basket belongs to who...

Church Potatoes
2 can (10 3/4 oz) Cream of Chicken soup
2 cups sour cream
1/2 c. melted butter
1/2 c. grated onion
1 package (32oz) frozen hash brown potatoes, thawed
2 cups grated cheddar cheese
2 cups crushed cornflakes
Additional melted butter, about 4 tablespoons

In a large bowl, combine soup, sour cream, 1/2 cup butter and the onion. Stir in potatoes and cheese. Transfer to a greased 13x9 inch baking dish. Toss cornflakes with about 4 tablespoons melted butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees for 50-60 minutes.

Orange Pineapple Fluff
1 (8oz) can mandarin oranges, drained
1 (8oz) can crushed pineapple in juice, undrained
1 pkg (3.4oz) vanilla instant pudding mix
1 cup mini-marshmallows
1/2 cup chopped pecans
1 and 1/2 cups thawed whipped topping

Mix first 5 ingredients in large bowl until well blended. Stir in whipped topping. Refrigerate 1 hour.