DIANA'S CHEESY POTATO CASSEROLE

• 1 pound frozen Southern-style hash brown potatoes
• 1 (10.75 ounce) can condensed Cheese Soup
• 1 (16 ounce) container sour cream
• 1 (16 ounce) package shredded Cheddar cheese
• 1/2 cup butter, melted
• 1 cup crushed potato chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
3. Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
4. Remove from oven and let stand 15 minutes before serving.

DIANA'S ENGLISH TOFFEE

Makes 5 lbs.
1/2 lb finely chopped walnuts
1 lb milk chocolate, grated
2 1/2 c sugar
2 c (4 sticks) butter
4 T & 1 tsp. light corn syrup
1/3 lb (about 2/3 c) finely chopped walnuts
1 c water

Spread half of ground nuts in a thin, even layer over the bottom of an un-greased baking sheet. Spread half of the chocolate in an even layer over the nuts. Set aside.

Combine the sugar, butter, corn syrup, chopped nuts, and water in a heavy saucepan and place over medium heat. Cook, stirring constantly with a heavy wooden spoon, until a candy thermometer reads 280 degrees F.

Remove from heat and allow thermometer to reach 285 degrees; then immediately pour the syrup over the nut and chocolate layers. Let cool for 10 minutes.

Sprinkle the remaining grated chocolate evenly over the cooling syrup, then sprinkle on the remaining ground nuts.

Let stand for at least 5 hours; then break into bite-sized pieces. Store in tightly covered containers.

MACARONI AND CHEESE

2 Cups Uncooked Macaroni
8 oz Shredded Mozarella
8 oz Shredded Cheddar
5 cups Milk
Salt & Pepper to taste

Layer half macaroni, then 1/2 of each cheese, salt & pepper in a pan sprayed with Pam - Repeat.
Top with buttered bread crumbs
Bake at 350 for 1 hour...Enjoy!