Ingredients:
3 lbs. sweet potatoes, peeled cut into cubes
2 eggs
1/2 cup brown sugar – divided
1/2 cup butter – melted – divided
1 teaspoon salt
1 teaspoon ground cinnamon
up to 1/2 cup orange juice
1 cup chopped walnuts
large marshmallows

Directions:
In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain.
Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon.
Starting with 1/4 cup orange juice, make mixture moist and fluffy.
Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top.
Bake at 350 degrees for 25-30 minutes.
Don’t let marshmallows get too browned.

Ingredients:
1 (16 oz.) can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1 teaspoon ground cinnamon

Directions:
Mix all ingredients together.
Cook in a saucepan on medium heat until smooth and heated thoroughly.
Serve beside your turkey dinner!

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

Directions:
In large bowl, beat eggs for 5 minutes.
Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt.
Fold dry ingredients into egg mixture.
Spread batter into greased and floured 15 x 10 x 1 cookie sheet. Top with finely chopped nuts.
Bake at 375 degrees for 15 minutes. Remove from oven.
Cool for 15 minutes.
Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar.
Start at narrow end (corner) roll cake up in towel.
Set aside.While cake is cooling in towel, prepare filling.
Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar.
Chill at least 1 hour. Slice and serve.
Keep refrigerated.

So I’ve included both the original recipe, and my own version, you’ll have to wait and see how it turns out, as I just threw it together and have to wait for it to cook.

Original:

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Seriously y’all. DANG good. I didn’t have time to make this on the crockpot, so I cooked everything stovetop style. Probably took about an hour total after everything was said and done. The hardest part of preparing this meal was ripping open the bag & cans to pour them into the pot. Yes, friends…it was THAT easy!!! Mr. Spouse was lovin’ him some potato soup courtesy of wifey and requested that this be added to our dinner “rotation” {which currently consists of taco salad, pasta, and take out}. Yes please!!! Promise you’ll love it!!! By far, one of my faves!!!!
Source: Pinterest Pin / Pearls, Handcuffs and Happy Hour

Mine:
1 30oz. bag of Ore Ida frozen, shredded hash browns with onions and peppers
5 cups Better than Buillion chicken broth
1 can of cheddar cheese soup
1/3 cup onion, chopped
1 tablespoon minced garlic
1 tablespoon diced pimentos
3/4 cup frozen chopped spinach
1 pkg. cream cheese {don’t use fat free. It WON’T melt}

In a crockpot, combine everything EXCEPT for the cream cheese.
Cook for 6-8 hours on low heat.
About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Serve with traditional baked potato toppings: cheese, sour cream, bacon bits, green onions, etc.

Now what? As long as the milk isn’t spoiled and chunky, you can still use it for a few different things.

In the footnotes of the recipes, the instructions declare that to sour the milk you should add one tablespoon of vinegar to a cup of milk. That is clabbered milk, not sour milk, in my opinion. Then again, one could argue that what we are talking about isn’t sour milk, but soured milk.

Don’t use the stuff that makes the milk jug bulge and has chunks in it. If you have to sniff it to make sure it’s bad, then use it. If you retch upon twisting the lid, throw it out. A little tang from the souring is good, but you can have too much of a good thing.

I spent a good while googling for most of these ideas, so please enjoy the fruits of my labor!

Baking
Cookies, bread, oatmeal, pancakes, cake, etc.

Cooking
Mashed potatoes (I actually prefer old milk, it gives a good flavor), soup, dressings, gravy, sauce, rice pudding, list goes on.

Make Cheese: (this will make more of a cheese spread, than a hard cheese) Homemade cheese is not very difficult to make and it’s fun. And even if your attempt fails, at least you tried! I let it go really sour, and then cook it until it boils. I get a semi-liquid chunky mass which I then wrap in a cloth, wait, and let the water run down. And voila – homemade cheese. Success is not guaranteed, but it’s worth a try!

Make ricotta cheese: (well, it’s not REAL ricotta, cause real ricotta is made from the whey left over from making Parmesan cheese, but it’s close enough) Just heat the milk in a pot. when it starts to get hot, but well before it would boil, pour in some white vinegar (if you have 1/4 of a gallon left, use 1/4 cup of white vinegar, that’s the proportion you’re looking for) when the milk is hot enough, the vinegar will cause the milk to curdle up and you’ll have cheese curds and whey. remove the pot from the heat and pour the contents either through a fine sieve or though cheesecloth. it is quite good on pizza

Make Yogurt- you do need a little yogurt to start with to do this, but once you do it the first time, you have yogurt forever. The yogurt needs to have “live and active cultures” in it. just bring the milk to a boil. when it foams up on top, take it off the heat and let it cool until you can hold your finger it it without burning it. (115 degrees fahrenheit/46 degrees celsius). Then put a couple a spoonfuls of yogurt in a cup and blend it together with some of hot milk. now dump the yogurt-y milk back into the pot of hot milk and blend it altogether. then pour the hot and yogurt-y milk into clean containers (old jars are perfect), put the lids on, cover with the containers with a towel, and put the covered containers in a draft-free place overnight. The turned-off oven works well for this, or a cupboard. The next morning, you have yogurt!

Treating a sunburn: soak cloths in the milk and then place it on the burned skin or soak in the bathtub. This is an especially helpful remedy for really bad sunburns.

Use it for a facial mask.
Mixing some milk with oatmeal (and maybe some honey) produces a wonderful mask, even though I admit it’s a bit gross.

Polish your brass: (the sour-er the better) Dampen a cloth with sour milk and use it to polish brass. Then make sure to completely rinse it off with another wet cloth with just water or else it will smell like sour milk, especially if it gets warm.

Pouring it down the toilet if you have a septic tank. The enzymes will help break down the contents of the tank.

Use it to “water” your roses, it’s been said that it will help them bloom better! Or dilute it and sprinkle it on plants with powdery mildew.

Make milk paint, “magic milk paint“for your kiddos, Milk Painted Toast.

If you know you’re not going to use the milk in your fridge before the expiration date, freeze it in smaller quantities and use it as needed.