Kiddos

1 (2 lb) package frozen hash brown potatoes, thawed

1 (8 ounce) package sliced ham, chopped

2 (10 3/4 ounce) cans cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.

1 C Flour

1/2 C Sugar

2 Tbls Baking Cocoa

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 C Milk

2 Tbls Vegetable Oil

1 tsp. Vanilla

1/2 C Chopped Nuts (OPTIONAL)

3/4 C Packed Brown Sugar

1/4 C Baking Cocoa

1 1/2 C Hot Water

Spray the inside of a 2-3 1/2 quart slow cooker with cooking spray. Mix flour, sugar, 2 Tablespoons cocoa, baking powder and salt in a bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread the batter in the slow cooker and level it off.

1 can of frozen lemonade concentrate

1 box frozen sweetend stawberries

Thaw both in the fridge over night. Take out the strawberries and mix in the blender add this to the pitcher, then add the lemonade concentrate. Put 3 1/2 can of cold water into the pitcher, stir, serve and enjoy. Notes This is how I make lemonade, not sure if there is an actual recipe out there.