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.

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.

Here is a yummy Hot Fudge Sundae Cake recipe I am making on this cold snowy day in MA. Ingredients: 1. C. flour 3/4 C. white sugar 2. TBSP. cocoa powder 2.Tsp. Baking powder 1/4 teas. salt. 1/2C milk 2 TBSP. Wesson oil 1.Tsp. vanilla 1.C. chopped nuts 1.C. brown sugar. 1/4 C. cocoa 1 3/4 C. HOT tap water Pre heat oven to 350. In a 9x9 square pan stir together the flour,sugar, 2 TBS. cocoa, baking powder and salt. Then pour into that mix the milk,oil, and vanilla with a fork stir till smooth. Stir in the nuts, and spread evenly into pan. Sprinkle brown sugar and 1/4 cocoa..do not stir this. Pour the HOT water over all...do not mix. Place in oven and bake for 40 mins. let stand for 15 mins. Spoon into dessert dishes, top with ice cream and then pour some of the sauce over the ice cream... This is just like eating a Hot fudge Sundae... Delicious. This recipe goes back to 1977..that is when I first wrote it down. Excellent. june

I just made something very like this... used LeSeur early little peas, shoepeg corn, french cut green beans, pimiento, onion and celery. For the marinade, 2/3 cup vinegar, 3/4 cup sugar, 1/4 cup evoo...... Can't stop eating it.! Friend says one can use Splenda instead of sugar. Let it marinate overnight, then drain off the marinade about 30 minutes before serving.