Basically Delicious Cheesecake

My mother was a fabulous cook, and my Dad knew it. He made sure she always had whatever ingredients she needed to make wonderful meals and desserts for us when I was growing up. My parents lived through the Depression years and had often gone without food we take for granted today, eating only the most basic food items like beans, potatoes and bologna as children. When they married and left those years behind, my Dad vowed never to go hungry again. He made sure our shelves and freezer were stocked with plenty of good things to eat and cook with. And my mother would cook and bake to her heart's content.
One thing we all especially loved was Cheesecake. It seemed like the ultimate indulgence, with its rich, creamy texture and buttery graham cracker crust. There are many versions out there, but I like my cheesecake simple. Here is my favorite cheesecake recipe, which I am calling:
BASICALLY DELICIOUS CHEESECAKE

Crust:
1 1/2 c. Honeymaid brand graham cracker crumbs (I buy them already crushed now)
3 Tbsp. sugar
4. Tbsp. butter, melted
Filling:
3 8oz. pkg. Philadelphia brand cream cheese
1 c. Breakstone's or Knudsen's sour cream
1 c. granulated sugar
1 tsp. vanilla
2 tsp. grated lemon peel
4 eggs
Topping:
1 c. Breakstone or Knudsen's sour cream

Directions:
Preheat over to 325 degrees
Mix melted butter, 3 Tbsp. sugar and graham cracker crumbs together in a bowl, and press into the bottom and a little up the sides of a springform pan.

Beat together : cream cheese, sour cream, 1 c. sugar, lemon peel and vanilla until smooth. Pour over crust in springform pan.

Bake for 55 min or until set. Let cool. Remove sides from springform pan and put cheesecake on serving plate. Top with 1 c. sour cream.

Funeral Potatoes - A Holiday Favorite

My kids love what we call funeral potatoes, those yummy cheesy sour cream hash brown potatoes that are baked until bubbly and golden, and that go so well with baked ham at Easter. Legend has it that the name 'funeral potatoes' was attached to this side dish casserole because it is so easy to bake and bring to an after funeral luncheon.

There are several versions of this recipe around, but this is how I make it:
1 bag Ore-Ida shredded hash brown potatoes
1 can Campbell's cream of chicken soup
1/2 soup can of milk
1 cup Breakstone's or Knudsen's sour cream
1 cup grated sharp cheddar cheese
1 bunch green onions, finely chopped (include tops)
salt and pepper to taste
Topping:
1/2 stick butter
1 c. crushed corn flakes

Thaw potatoes on counter for a few minutes before starting. Combine condensed chicken soup, milk, sour cream, cheddar cheese, onions, salt and pepper in large bowl. Add potatoes and stir until combined.

Butter a 13x9 casserole pan; spoon potato mixture into it and spread out evenly.

Melt 1/2 stick butter in microwave; mix in small bowl with corn flakes. Sprinkle evenly over the potatoes. (My kids like it if I double the topping).

Bake uncovered at 350 degrees, for 30-45 min, or until the potatoes and sauce are bubbling and hot.