I just noticed this version of scalloped potatoes on the Homesick Texan blog. Haven't made them (yet) but they do sound interesting. I'm not a fan of blue cheese although a few small crumbles can amp up a cheesy dish. But the 4 oz called for in this recipe would be enough to last me most of a lifetime! Here is a link that might be useful: Blue Cheese Scalloped Potates with Chipotle & Bacon

Man...I can't imagine a pot of potato soup with 10 pounds of potatoes...was that a mistake? One of the best potato soups I've ever had was made with a bag of the square cut frozen hash browns. But I can't remember the recipe. If I can find it I add it here. patti

I love to make scalloped potatoes, especially with Christmas dinner. This is basically the recipe I use (unfortunately, lots of heavy cream, but what the heck, it's not exactly diet season) and I leave off the parmesan as my family is not a big fan. For a big casserole, I use a quart (!) of cream.. 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. This may not be what you are looking for, but it's really good and extremely simple. I think it's Tyler Florence's recipe originally, to give credit where credit is due! Oh, and definitely no COM soup! You can also slap some buttered breadcrumbs on the top to finish...yummy, too. gigi

The Cherry Cake recipe I got from here, although I thought it was from Carolyn: 1-1/2 cups granulated sugar 1 9-oz pkg Philadelphia Cream Cheese, softened 1 cup margarine, softened 1-1/2 tsp vanilla 4 eggs 2 cups sifted cake flour 1-1/2 tsp baking powder 3/4 cups well drained chopped maraschino cherries, salad cherries are fine 1/4 cup cake flour Glaze: 1-1/2 cups sifted confectioner's sugar 2 tablespoons milk Preheat oven to 325 degrees First, chop the maraschino cherries and set aside. (I chop the small ones in half, larger into quarters.) Thoroughly mix the cake flour with baking powder. Combine sugar, cream cheese, margarine and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour and baking powder, mixing well after addition. Toss the cherries with the 1/4 cups flour, trying to coat each piece of cherry. Fold into the batter. Pour into a 10 inch tube pan, greased and bake for 1 hour 20 minutes. Cake is done when it is light gold and toothpick comes out clean. Let cool for 5 minutes; remove from pan. Cool thoroughly. When cooled, combine the glaze ingredients and drizzle over cake. Garnish with cherries. Notes: Make sure you watch it while it's baking and check it after an hour- if toothpick comes out clean, it's done. Don't let the cake cool for any more than 5t minutes before removing from the pan; it will stick! This cake freezes well. Wrap it well and thaw it for 24 hours prior to serving. Don't glaze before freezing. The original recipe called for 1/2 cup finely chopped pecans to be sprinkled into the greased pan before adding the batter. I've never tried it but it's probably good. In lieu of cake flour, I have used 1 cup regular flour less 2 tablespoons and it works just fine. Can also be made in 5 greased and floured 5-3/4 X 3-1/4 inch loaf pans. Bake at 325 for 45-50 minutes. I made it with pecans and it was lovely