Potatoes Au Ben

2 cloves garlic

1 1/2 cups heavy cream

sprig of thyme

1/2 tea nutmeg

warm over stove.

2 russet potatoes (for 2 layers)

butter pan. slice potatoes and lay in shingle pattern, salt and pepper, pour warm cream mixture and little parma cheese. Pour rest and top with cheese. 45 minutes cooking time. At 40 minutes top with more cheese, brown, voila!

Rice-A-Roni Salad

1 box Chicken Rice-A-Roni
Chope 1/3 cup green onions
1 6 oz. jar artichokes, chopped
1 can sliced and quartered water chestnuts
1 small can sliced black olives
Sliced green olives to taste
1/2 cup or more mayo to taste

Cook rice as directed. While still warm, add mayo to cover. Add remaining ingredients. Cover and refrigerate til chilled. Add more mayo if desired.

Chile Egg Casserole

10 eggs
1 pint cottage cheese
1/4 cup melted butter
1/2 cup flour
3/4 lb. Monterey Jack cheese
1 tea baking powder
1/2 tea salt
4 cans (4 oz. size) diced green chiles

Preheat oven to 350. Beat egs and add remaining ingredients. Bake in a pan for 45 minutes or until eggs are set. Can be made ahead of time.

Maple Nut Balls

From Taste of Home 'Best Loved Cookies and Candies 2010"

1/2 cup butter, softened
2 tea maple flavoring
3 1/2 cups confectioners' sugar
1 cup finely chopped pecans
1 package mils chocolate chips
2 tea shortening

1. In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1 inch balls. Cover and refrigerate for 1 1/2 hours or until firm.

2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container in the refigerator.

Mary's Sugar Cookies

From the Cooky Primer:

1 1/2 cups confectioners' sugar
1 cup butter or margarine
1 egg
1 tea. vanilla
1/2 tea. almond flavoring
2 1/2 cups flour
1 tea. baking soda
1 tea cream of tartar

Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours.

Heat oven to 375 degrees. Divide dough in half and rol 3/16" thick on lightly floured pastry cloth. Cut with cooky cutter; bake on lightly greased baking sheet 7 or 8 minutes until delicately brown. Makes 5 dozen 2 - 2 1/2 " cookies.

Because Zach hates pie: REESES PEANUT BUTTER CUP COOKIES

1 egg
1/2 c. butter
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 tsp. vanilla
1/2 tsp. salt3/
4 tsp. baking soda1
1/4 c. flour
1 (14 oz.) bag Reese's mini peanut butter cups

Mix together all ingredients except Reese's cups. Roll dough into small balls. Place balls in small paper candy cups and place on cookie sheet. Bake 8 to 10 minutes in 350 degrees or until light brown. Place 1 Reese's peanut butter cup in center of each cookie. Let cool completely on cookie sheet. Makes 4 dozen. Very good Holiday Cookie!

QUICK AND EASY PEACH COBBLER

1 lg. can peaches1 c. flour1 egg1 c. sugar1 stick butter1 tsp. vanilla (optional)
Place peaches and juice in an 8 x 10 baking pan and dot with extra butter. To make pastry, combine butter, sugar, egg, and vanilla. Drop by tablespoon over peaches. Bake at 400 degrees for 30 minutes.