Wow! It's Sunday already!?!  Time sure flies! Sunday morning always finds us scurrying to get out of the house so we can get to church in time. I usually have something made up from the day before so we can eat in the car on the way to church. Yes, It takes us 45 mins to get four kids up, dressed, and for us to take showers and get dressed. And we're night owls, so we're usually getting up at 9:30 and rushing to get out of the house by 10:10. Well, we made it to church on time today - whoo, hoo!!
     Breakfast:  Reheated Vanilla French Toast
     Lunch: Bagel dogs 

Dinner: Steak, Company Potatoes, Peas, Chocolate cupcakes


Cracker Barrel Potato Casserole

   1 cup onion, diced    
   1/4 lb. (1 stick) butter, thinly sliced    
   1 (8 oz.) container sour cream 
   1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese    
   1 can Cream of Chicken soup    
   1 (2 lb.) bag frozen hash brown potatoes, thawed   
   1/2 to 1 cup corn flakes
   1 stick butter, melted
Stir together well the diced onion, sour cream, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.Spread this mixture evenly in a casserole dish.
Mix melted butter and cornflakes. Top with the crushed corn flakes.
Bake at 350°F 1 to 1 1/2 hours.
Makes 8 to 12 servings.

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