America's Test Kitchen did Delmonico Potatoes on Saturday. They looked delicious! Similar to scalloped potatoes au gratin. Delmonico Potatoes 3 tablespoons butter 1 onion, chopped fine 2 garlic cloves, minced 2 1/2 cups heavy cream 1 1/2 cups low-sodium chicken broth 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes 1/8 teaspoon freshly grated nutmeg 2 teaspoons salt 1 teaspoon pepper 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels 3/4 cup grated Parmesan cheese 1/4 cup finely chopped green onions Heat oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice. Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions. Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

Cornbread cake Never made it but it looks so dang delicious! 2 cups flour 1 1/2 cups yellow cornmeal 4 eggs 1 1/2 cups sugar 1/2 cup brown sugar, packed 1 cup oil 1 teaspoon vanilla One 15-ounce can whole kernel corn, undrained 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 3/4 teaspoon baking powder Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray. In a large bowl whisk together the flour and cornmeal. Set aside. To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible). Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

Saved this from one of the cooking forums! Chocolate Chip Blondies (Taste of Home) 1 1/2 c brown sugar 1/2 c butter, melted 2 eggs 1 t vanilla 1 1/2 c flour (I used half whole wheat pastry flour) 1/2 t baking powder 1/2 t salt 1 c chocolate chips (I used a whole bag :) -Combine melted butter, brown sugar, eggs and vanilla mixing just until blended. Combine flour, baking powder, and salt. Add to brown sugar mixture. Stir in chocolate chips. -Spread in a greased 9x13 pan and bake at 350° for 18-20 mins.

Anyone tried this before? I haven't, but it sounds good.l KING RANCH CHICKEN -------------------------------------------------------------------------------- Ingredients: 1/4 cup margarine 1 medium green bell pepper, chopped 1 medium onion, chopped 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 can (10 3/4 oz.) condensed cream of chicken soup 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies 2 cups cubed cooked chicken 12 corn tortillas, torn into bite-sized pieces 2 cups (8 oz.) shredded cheddar cheese Directions: Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.