Creamy Potato Recipe

I have no idea what these are really called. They serve them a restaurant in Utah. I can't remember the name of the place. Anyhoo...Mary gave me this recipe and we made it for Christmas dinner and they were awesome. I'm not sure how many lbs of potatoes I actually used and the recipe is kind of vague about it, but I think I used 5 or so large potatoes. Just enough to fill an 11 x 14 glass pan. Helpful I know, but so worth figuring it out. :)

11 x 14" glass pan
10 lbs Uncooked Potatoes (you won't use them all)
1.5 qt. Heavy Whipping Cream (Marigolds Cream)
1 Tbsp Salt
1 1/2 tsp White Pepper (1 Tbsp for spicy)
1/2 Cups Corn Starch (1/3 for creamier mix)

Peel potatoes and cut into thin slices like Au Gratin style and fill medium sized pot until 3/4 full. Fill pot with enough water to cover potatoes. Bring to a boil. Cook until they are almost thoroughly cooked (cooked but firm). Preheat oven to 380 degrees. When potatoes are put into the water to boil pour chilled Whipping Cream in a different pot and then blend in corn starch with a whisk as you pour in the corn starch. Add Salt and white pepper to whipping cream. Cook whipping cream mixture on medium to low heat until it is the consistency of gravy (it is a dairy product so it can burn easily so keep low and stir continually). Do not over cook potatoes. When potatoes are done put in pan and when whipping cream is done pour over potatoes (best if potatoes are still hot) so they are completely covered and slightly mix in. Cover with foil and cook for 1 hour.

Basil Tomato Soup

Now that it's getting so cold, soup's good to warm you up. I have about 10 recipes for tomato soup, but I'm usually in too big a hurry to do anything exotic. Here's a quick and easy one for winter that we really like.

1 quart bottled tomatoes (In season, I use fresh tomatoes.)
6 basil leaves
1 c. half and half*
salt & pepper to taste

I use my handy stick blender to blend the tomatoes in the pan along with the basil leaves. Or use regular blender. Heat through, add cream... (It curdles, but I again blend it till it's smooth.) *I often substitute 1/2 c sour cream or 1/2 c. heavy cream for the half and half, depending on what I have on hand. We like to eat it with grilled cheese sandwiches.

Christmas Goodies

It's getting close to time for all the yummy Christmas baking to begin. I would love it if you could all share some recipes of things you will be making. I would particularly like a good fudge recipe. Here are a couple of my favorites. (Neither of them actually require baking. :))

Cookie Dough Truffles
(adapted from Taste of Home)

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using.

Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

(I couldn't find the candy coating, so I added 1 1/2 tbsp of shortening to one bag of chocolate chips and melted them together. It worked just as well and is also a cheaper option.)


Crispy Peanut Butter Balls
(also from taste of home)

2 cups creamy peanut butter
1/2 cup butter, softened
3-3/4 cups powdered sugar
3 cups crisp rice cereal
4 cups chocolate chips
1/4 cup plus 1 teaspoon shortening, divided
1/3 cup vanilla or white chips

Ina large mixing bowl, beat peanut butter and butter until blended; gradually beat powdered sugar. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled.

In a large microwave-safe bowl, combine choc. chips and 1/4 cup shortening. Microwave on high until chips are melted; stir until smooth. Dip balls into chocolate; place on a waxed paper-lined pan.

In a small microwave-safe bowl, combine vanilla chips and remaining shortening. Microwave at 70% power until melted; stir until smooth. Drizzle over candies. Refrigerate until set.

(To drizzle white chocolate, I use a Ziploc bag and cut a tiny whole in the corner.)