Gruyere Potato Gratin
Submitted by Kelly Eyring
By Jennifer Eyring
1 yellow onion, thinly sliced
2 T. olive oil
1 T butter
2 lbs. russet potatoes
2 cups plus grated Gruyere cheese (1/2 pound) get this at Sam’s
1 t. salt
½ t. pepper
Preheat oven to 350 degrees
Butter inside of large baking dish
Saute onion in olive oil and butter on medium low heat for 10 minutes
Peel potatoes, then thinly slice them. Mix the sliced potatoes in large bowl with 2 cups of cream, 2 cups cheese, salt and pepper. Add sauted onions and mix well. Pour potatoes in to baking dish and press down smooth. Combine remaining 2 T. cream with ½ cup cheese and sprinkle on top. Bake for 1 ½ hours until potatoes are very tender and top is browned and bubbly. Let set for 10 minutes.
This can be made and baked days ahead and then reheated at 350 for about 30 minutes.
1 package white cake mix
2 packages (8 OZ. each) cream cheese, softened
4 cups confectioners sugar
1 pint whipping cream, whipped
2 cans (21 oz. each) cherry pie filling
Prepare cake mix according to package directions. pour into two greased 13x9x2 in. baking pans. Bake at 350 for 20 minutes. cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. top with pie filling. chill for 4 hours or overnight.
Creamy Black Bean Salsa Chicken
2-4 boneless, skinless chicken breasts
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. I also like to cook it in the oven in a 9x13 pan so the chicken doesn't get too soft like it does sometimes in the crook pot. Just cook at 350 for about an hour. (Frozen chicken breasts work GREAT too--you just need to cook it for about 15-20 minutes longer.)
I use 6-8 boneless, skinless, frozen, chicken tenders and I don’t remove them. About 30 minutes before dinner I add light sour cream and mozzarella cheese and stir to shred chicken. We eat it over brown rice and it feeds all of us.
Peanut Butter Fudge Cookies
1/2 c butter
1/2 c Peanut butter
1/2 c sugar
1/2 c brown sugar
1/2 t vanilla
1 1/4 c flour
3/4 t baking soda
1/2 t salt
Cream butter, sugars, eggs, and vanilla. Add flour Baking soda, and salt. Mix well. Roll into 1 inch balls and place in greased mini muffin tine. Bake for 10-12 minutes or until lightly browned. As soon as they come out of the oven, make an indention in the middle to create a sort of "well."
Let cool for 4-5 minutes. Fill with chocolate ganache (recipe follows)
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2-1 can sweetened condensed milk
1 t vanilla
Put chocolate chips in microwave-safe bowl and melt for 30 seconds then stir. Keep heating for 30 more seconds and then stirring until they are completely melted. Add 1/2 can of milk and then add more if it is too thick. Add vanilla. Put half of ganache in a ziplock bag and snip off about 1/2 inch of the tip with scissors. Pipe ganache into cookies.