Scalloped Potatoes
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 pinch cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
sprinkling of paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Blueberry Crumb Coffee Cake
Crumble topping:1/2 cup brown sugar... 1/2 cup flour1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon a spice called cardamon (optional)
1/4 cup butter, softened
Cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)
Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
No-bake cherry cheesecake recipe
Crust ingredients:
2 1/2 cups graham cracker crumbs6 tablespoons sugar2/3 cup butter, melted
Spread the graham cracker mixture in a pie dish. Press the crust firmly into the dish. I use the bottom of a measuring cup to flatten it and pack it down. Cover and refrigerate while you prepare the filling
Cheesecake filling ingredients:
4 oz. cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.
Brownie Refrigerator Cake (Chocolate Lush)
1 brownie mix made in 9 x 13 pan size *1 extra large egg 1 (8oz) pkg cream cheese, softened (8 oz) 1 cup powdered sugar 2 (8oz) containers whipped topping
1 (3oz) pkg chocolate instant pudding
1 (3oz) pkg vanilla instant pudding
3 1/2 cups milk
1 Hershey's Chocolate bar for shaving
Mix brownie mixes according to directions. Add egg. 3
Bake (according to directions) in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies.
For a thicker cake like bottom, use two boxes of brownie mix and pour into a 9x13 pan. Make sure you put a cookie sheet under it to catch any overflow.
Blend puddings and milk together and put on top of the cream cheese mixture. Spread 2nd container of whipped topping on top of pudding mixture. Shave layers of chocolate from bar and garshish top.efrigerate until ready to serve.
Scalloped Hasselback Potatoes
Ingredients:
2 russet potatoes, scrubbed
2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
small wedge Parmesan cheese, thinly sliced
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
sour cream and chives for garnish (optional)
Instructions:
Preheat oven to 400 F.
Place the potatoes with their flattest side down - if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals - take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.
Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.
Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.
Banana Split Brownie Pizza
Ingredients
1 box (1 lb 2.4 oz) brownie mix Water, vegetable oil and eggs as called for on brownie mix box 1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired
1 Heat oven to 350° F. Make brownies as directed in medium bar pan (or large bar pan if using Family Size Brownies.
2. Prepare toppings - Slice strawberries and Bananas using Egg Slicer, Wedge Pineapple with Pineapple Wedger and then Chop with Food Chopper, Chop Pecans with Food Chopper.
3. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.
4. 3 Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.
Spinach and Feta Quesadillas
Ingredients
1/2 cup packed spinach, steamed and squeezed to drain1 tablespoon herbs (a combination of mint, dill and parsley), chopped1 green onion, sliced
2 tablespoons feta, crumbled
2 (8 inch) tortillas
1 cup handfuls kasseri or mozzarella, shredded
Directions
Mix the spinach, herbs, green onions and feta in a bowl.
Melt a touch of butter in a pan.
Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)
