How about two recipes this week? I was at Dottie Brunson’s and she had this hash brown creation going in her crockpot.

Crockpot Hash Browns
2 pound bag of hash brown
1/2 cup chopped onions
2 (14 1/2 oz.) cans of chicken broth
1 (14 1/2 oz.) can of cream of chicken soup
Salt and pepper to taste
8 oz. block cream cheese
Grated cheddar cheese
Bacon bits
Combine hash browns, onions, broth, soup, salt and pepper. Cook on low all day, approximately 8 hours. During the last hour, add softened cream cheese to crock pot. Use grated cheese and bacon bits as toppings when hash browns are served.
This one came from my mom’s recipe box.
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Orange Coconut Balls
12 oz. package of vanilla wafers
1 pound of box powdered sugar
1/2 cup margarine, softened
6 oz. can of frozen orange juice concentrated, thawed, and undiluted
1 cup finely chopped nuts
7 oz. can of flaked coconut

Finely crush vanilla wafers; add other ingredients (except coconut) and mix well.
Roll mixture into small balls and roll each ball in flaked coconut.
Freeze and serve frozen. Makes about 6 dozen.
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Clemson’s spring break is next week, so our Kate will be home.
We can hardly wait. Happy Trails!