Funeral Potatoes

“Funeral potatoes” got their name because they’re a classic comfort-food casserole traditionally served at gatherings after funerals, especially in parts of the U.S. Midwest and Mountain West (notably among Latter-day Saint / Mormon communities in Utah and Idaho).

Here’s why the name stuck:

1. They’re easy to make in large batches

Perfect for feeding a crowd of family and friends after a service.

2. They’re comforting, simple, and familiar

It’s the kind of warm, creamy, cheesy, stick-to-your-ribs dish people bring to potlucks or to grieving families.

3. They became a cultural tradition

Church groups and community members often prepared this exact potato casserole—usually hash browns + sour cream + cream soup + cheese + buttery topping—so the dish became strongly associated with funerals.

4. The name spread outside the tradition

Even cookbooks and restaurants started calling them “funeral potatoes,” and now it’s just the common name.

If you want, I can also give you a recipe!

YES PLEASE!!

Here’s a classic, creamy, cheesy Funeral Potatoes recipe—the traditional version everyone expects (and loves):

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🥔 Funeral Potatoes (Cheesy Hash Brown Casserole)

Ingredients

• 1 bag (30 oz / ~850 g) frozen shredded hash browns, thawed
• 1 can (10.5 oz) cream of chicken soup
  (or cream of mushroom for a vegetarian version)
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 1/2 cup chopped onions (optional but classic)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)

Topping (choose one)

• Cornflake topping (traditional)
  • 2 cups crushed cornflakes
  • 1/4 cup melted butter
• OR Ritz cracker topping
  • 1 sleeve Ritz crackers, crushed
  • 1/4 cup melted butter
• OR No topping (still delicious)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix:
   • soup
   • sour cream
   • melted butter
   • cheese
   • onions
   • salt, pepper, and garlic powder
3. Add thawed hash browns and stir until well combined.
4. Spread the mixture into a 9×13 baking dish.
5. In a small bowl, mix your cornflakes or crackers with melted butter and sprinkle over the top.
6. Bake 45–50 minutes, until the top is golden and the casserole is bubbling around the edges.
7. Let it rest 5–10 minutes before serving.

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⭐ Optional Add-Ins

• 1–2 cups cooked ham or rotisserie chicken
• 1 cup frozen peas or mixed veggies
• Swap cheddar for Colby-Jack or Monterey Jack
• Add 1/4 cup parmesan for extra richness

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Pineapple Chicken

Here’s a fantastic Pineapple Chicken recipe that’s sweet, tangy, and super easy to make. 

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🍍 Sweet & Sticky Pineapple Chicken

Ingredients

For the chicken:

• 1 ½–2 lbs chicken thighs or breasts, cut into bite-size pieces
• 2 tbsp oil
• Salt & pepper
• 1 tbsp cornstarch (optional — helps browning)

For the sauce:

• 1 can (14–20 oz) pineapple chunks with juice
• ½ cup brown sugar
• ⅓ cup soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (or ¼ tsp powdered)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Optional add-ins:

• 1 red or green bell pepper, chopped
• 1 small onion, sliced
• Red pepper flakes for heat
• Sesame seeds & green onions for garnish

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🔥 Instructions

1. Brown the chicken

1. Season chicken with salt, pepper, and a little cornstarch.
2. Heat oil in a skillet over medium-high.
3. Cook chicken until browned and mostly cooked through (6–8 minutes).
4. Remove chicken and set aside.

2. Sauté veggies (optional)

If using peppers or onions, sauté them in the same pan until slightly soft.

3. Make the pineapple sauce

In the skillet, add:

• Pineapple with juice
• Brown sugar
• Soy sauce
• Vinegar
• Garlic
• Ginger

Bring to a simmer.

4. Thicken

Stir in cornstarch slurry and cook 1–2 minutes until glossy and thick.

5. Combine

Add chicken back in.
Simmer 5 more minutes until everything is coated and sticky.

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🍽️ Serve with:

• Steamed rice
• Coconut rice (AMAZING with this!)
• Stir-fried veggies
• Noodles

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Christmas Eggnog Milkshake

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🎄 Eggnog Milkshake (5 Minutes!)

Ingredients

• 2 cups vanilla ice cream
• 1 cup eggnog (store-bought or homemade)
• ½ teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• Optional:
  • A pinch of cinnamon
  • 1–2 ounces bourbon or rum (for an adult version)
  • Whipped cream for topping
  • A dash of nutmeg or holiday sprinkles

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Instructions

1. Add to blender

Add:

• Ice cream
• Eggnog
• Vanilla
• Nutmeg
• (Cinnamon/alcohol if using)

2. Blend

Blend until thick, smooth, and dreamy — about 20–30 seconds.

3. Serve

Pour into a tall glass and top with:

• Whipped cream
• Fresh nutmeg
• Optional crushed cookies or sprinkles

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Variations

✨ Gingerbread Eggnog Shake
Add 1 tablespoon molasses + pinch of ginger.

✨ Chocolate Eggnog Shake
Add 2 tablespoons cocoa powder or hot fudge.

✨ Caramel Eggnog Shake
Blend in 1–2 tablespoons caramel sauce.

✨ Peppermint Eggnog Shake
Add ¼ teaspoon peppermint extract + crushed candy cane.

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Eggnog

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🎄 Easy No-Cook Blender Eggnog

⭐ Note: This recipe uses raw eggs.

If you prefer, I can also give you a pasteurized-egg version or show you how to pasteurize eggs at home.

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Ingredients

• 4 large eggs
• ½ cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• Pinch of cinnamon (optional)
• Pinch of salt
• Optional alcohol:
  • ½–1 cup bourbon, dark rum, or brandy

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Instructions

1. Add everything to the blender

Add:

• Eggs
• Sugar
• Milk
• Heavy cream
• Vanilla
• Nutmeg
• Cinnamon
• Salt
  (And alcohol if using.)

2. Blend until frothy

Blend 30–45 seconds on high until creamy and lightly foamy.

3. Chill

Pour into a jug and refrigerate at least 1 hour to let flavors blend and thicken slightly.

4. Serve

Stir well and pour into glasses.
Top with:

• Fresh grated nutmeg
• A cinnamon stick
• Whipped cream (optional)

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Apple Pie Cookie

Me: using this picture, can you reverse engineer how to make this cookie?

ChatGPT: Absolutely — I can reverse-engineer a full recipe based on the ingredients shown and the style of the cookie in the picture. Here’s a complete, workable recipe for Apple Pie Cookies that look and taste like the ones shown.

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🍎 Apple Pie Cookies — Reverse-Engineered Recipe

These cookies have a soft, cinnamon-spiced base topped with a mini apple-pie filling and a cute lattice crust.

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INGREDIENTS

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1/3 cup apples, finely diced
• 1/3 cup applesauce

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🍪 STEP-BY-STEP INSTRUCTIONS

1. Make the Dough

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cinnamon, baking soda, and salt.
3. In another bowl, cream butter, white sugar, and brown sugar until light and fluffy.
4. Mix in the applesauce until well combined.
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

2. Prepare the Apple Pie Filling

Since the ingredients don’t list a separate filling, the filling appears to be the diced apples cooked slightly to thicken:

1. In a small saucepan over medium heat, add:
   • 1/3 cup finely diced apples
   • 1–2 tbsp sugar (optional, if you want it sweeter)
   • A small splash of water or lemon juice
   • A pinch of cinnamon
2. Cook for 5–7 minutes, until apples soften and mixture thickens like pie filling.
3. Cool completely before topping cookies.

(If you don’t want extra work, you can skip cooking and simply use the diced apples as-is, but cooking them will give that glossy pie look seen in the photo.)

3. Shape the Cookies

1. Scoop about 1 tbsp of dough and flatten into a small disk.
2. Press a shallow well in the center (like a thumbprint cookie).
3. Spoon a small amount of apple filling into the well.

4. Make the Lattice Tops

1. Roll out a small portion of dough very thin.
2. Cut thin strips (a knife or pizza cutter works well).
3. Lay strips in a criss-cross lattice pattern over each cookie.
4. Press edges gently to adhere.
5. Trim excess.

5. Bake

• Bake for 10–12 minutes, or until edges look lightly golden.
• Cool on the tray for 5 minutes, then transfer to a rack.

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⭐ Tips for Best Results

• Chill the dough for 20 minutes if it feels sticky.
• For deeper “pie crust” color, brush the lattice with a little milk or melted butter before baking.
• Add a pinch of nutmeg to the dough for extra cozy flavor.

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