To prepare: Mix hashbrowns, sour cream, cheese and soup well, and place into 9x13 pan.
Crush up fried onions and sprinkle on top.
Bake at 350 degrees for 45 to an hour.

Headley's Hot Wings
He says they are "not an exact science", but here is a general recipe...
Wing Sauce:
* 1 large bottle Louisiana hot sauce, (Kahlner's from Aldi is preferred)
* 1/2 stick of butter
* A few shakes of lemon pepper
* Heat hot sauce, butter, and lemon pepper in a sauce pan until just under boiling, then turn it off and let it sit until ready to add to wings.
Wings: * Season 1 bag of thawed chicken wings, with pepper and garlic powder.
* Bake seasoned wings in a 9x11 pan until crispy.
* Drain any excess liquid and fat.
* Add Wing Sauce from above and put back into the oven.
* Stir after ten minutes, and once again when they are done.
* Wings will be ready once sauce condenses and starts to coat wings, usually about 20 minutes.
* Wings will be crispy when done, but if put into a crock pot to keep them warm, they will get softer and begin to fall apart.

Vicky's Pulled Pork
Ingredients:
Four pounds pork roast
2 onions, sliced and divided
1 onion, chopped
5-6 whole cloves
Water
16oz. barbeque sauce
salt, pepper

To prepare:
* Place 1 of the sliced onions at the bottom of a Crock Pot.
* Stick the cloves in the roast and season with salt and pepper.
* Put the roast in the crock pot on top of the first sliced onion and cover with the second.
* Add water to fill pot 2/3 full.
* Cover. Cook on "low" for 8-12 hours.
* Remove roast and allow to cool, throw away the water, onions, fat and cloves.
* When roast is col, pull it apart and place back into the crock pot.
* Add chopped onion, barbeque sauce, and stir.
* Cook on high 1-3 hours.
* Serve on buns, garnish with dill pickle spears, raw onion, and pickled banana peppers.