Saturday, December 24, 2011

Gourmet Cheese Potatoes

12 medium potatoes
4 cups shredded cheddar
1 stick butter
3 cups sour cream
1/2-2/3 cup chopped onion
2 tsp salt
1/2 tsp pepper
4 tsp butter, paprika

Cook potatoes in skins until just fork tender;
do not overcook. Peel and shred in food processor.
Melt cheese and stick butter; remove from heat and add sour cream, onion, seasonings.
Fold potatoes into pan and spread all into greased casserole. Dot with butter and paprika.
Bake 45 minutes at 350 degrees.

Pumpkin Waffles


2 1/2 cups flour
1/3 cup brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves

Beat 4 egg whites until fluffy. Set aside.


4 egg yolks
2 cups buttermilk
1 cup pumpkin (maybe a bit more)
3/4 stick (6 Tbsp butter, melted)

Pour wet ingredients into dry, stir, then add egg whites.
Bake on hot waffle iron.