Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 8 oz bag shredded cheddar cheese
• 1 tsp salt
• 1/4 tsp pepper
• 5 potatoes peeled and sliced
• 2 onions sliced

Melt butter in pan and then blend in the flour.  Cook for 1 minute, stirring.  Whisk in the milk, stirring constantly until it thickens a bit.  Stir in cheese until melted and then add the salt and pepper.

In a greased 9 x 13 spread 1/2 of the cheese mixture on the bottom.  Arrange the spuds and onions over the cheese mixture and spread the remaining cheese mix on top. 

Bake at 350 uncovered for 1 hour until potatoes are tender. 

Roast Beef Hash (for left over roast)

1/2 to 1 Pound Cooked Roast Beef

6 to 7 Medium Potatoes

1 Medium Yellow Onion

4 to 5 Tbsp. Vegetable Oil

2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)

1/4 Tsp. Lawry's Seasoned Pepper (Optional)

Salt & Pepper to taste

To Prepare

Finely dice onion and parsley.

Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).  

Cut roast into bite-sized pieces.

Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.

Add the potatoes, onions, roast, and seasonings to the pan, and stir. 

Lawry's Seasoned Pepper to add extra flavor.  I'm not a huge pepper fan, but I do love the flavor this adds to the meat.

Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),

Stirring every 5 minutes, until potatoes are golden brown and crispy.  Serves 4 to 6.

Black Bottom Cupcakes

Black Bottom Cupcakes
Source:  My Mom

Cheesecake center:
1 c. cream cheese
1/3 c. sugar
1 unbeaten egg
1/8 tsp. salt
1 c. mini chocolate chips

Chocolate bottom:
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. cocoa
1 c. water
1/3 c. oil
1 T. white vinegar
1 tsp. vanilla


Cheesecake center:  Combine cream cheese, 1/3 cup sugar, egg, and 1/8 teaspoon salt in a small bowl.  Beat well.  Stir in mini chocolate chips.  Set aside.

Chocolate bottom:  In a large bowl, combine flour, baking soda, 1 cup sugar, 1/2 teaspoon salt, and cocoa.  Add water, vinegar, oil, and vanilla; stir to combine.

Line a muffin pan with paper cupcake liners.  Fill each cup 1/3 full of chocolate batter.  Top each with a heaping teaspoon of cream cheese mixture.  Bake at 350 degrees for 30 - 35 minutes.  Makes 18'ish.

I always seem to have extra cheesecake batter.  I drop a 'Nilla Wafer, an Oreo, a crushed up graham cracker ... or whatever I have on hand ... into the bottom of a couple of cupcake liners as a crust, top them with the leftover cheesecake batter, and bake these up as mini cheesecakes right along with the cupcakes.  I've even used a couple of animal crackers as the crust!  These make-shift mini cheesecakes are quite tasty, too.