Monday, December 12, 2011
- 1 teaspoon unsalted butter
- 4 cups heavy cream
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 3 to 3 1/4 pounds potatoes, peeled and cut into 1/4-inch slices
- 8 ounces Swiss Cheese, grated
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
2. Place the chicken into the crock pot and cover it up with the sauce.
Thursday, December 8, 2011
Friday, December 2, 2011
4 cups rice chex
4 cups wheat chex
4 cups honey nut or corn chex
1 1/2 cup sliced almonds
1 1/2 cup craisins
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup oj concentrate
salt to taste
Preheat oven to 300 degrees. Combine cereal and almonds. Melt together butter, sugar and oj. Pour over cereal and coat. Bake for 10 minutes. stir, bake 10 more minutes. Cool and add Crasins
This will not disappoint! Its SOOO good. Great for a not so sweet treat or package up cute for a neighbor gift!