Sarah's Cheesey Taters

• 2 cups half-n-half (or milk)
• 24 oz potatoes o'brien, thawed
• 24 oz shredded hashbrowns, thawed
• 1.5 sticks butter
• 2/3 lb velveeta

1. melt butter, velveeta and milk on stove in large pot
2. salt & pepper to taste
3. stir in hashbrowns
4. pour into greased cake pan
5. bake for 1 hour at 350-degrees

Hashbrowns usually come in larger sizes so pay attention to the amount you're using.

French Dips

• 2 Tbsp butter
• 1 shallot (or small onion), diced
• 1 Tbsp flour
• 2 cans beef consomme
• 1.5 lbs deli sliced roast beef
• 4-6 slices of swiss or provolone cheese
• steak seasoning
• 4-6 hoagie buns

1. melt butter in skillet, add shallot/onion ans saute for 2 minutes
2. add flour to butter, cook 1 more minute
3. whisk in consomme, simmer over low heat (I sometimes thicken with corn starch)
4. pile meat loosely across work surface or cutting board and season with grill seasoning
5. then place meat in buns topped with cheese slice
6. bake 5-10 mins at 400-degrees
7. serve sandwiches with au jus

Ice cream (no-cook)

• 2 cups heavy cream
• 2/3 cup half-n-half
• 3/4 cup sugar
• 2 tsp vanilla
• add-ins (i.e. oreos, strawberry pieces, etc)

1. whisk sugar and cream
2. whisk in half-n-half and vanilla
3. churn in ice cream maker, add add-ins in last five minutes

Ice cream (requires cooking)

• 1/4 cup sugar
• 3 eggs
• 1 cup whole milk
• 3/4 cup sweetened condensed milk
• 1/2 cup half-n-half
• 2 tsp vanilla
• 3/4 cup flavor (i.e. peanut butter, hot fudge, etc)

1. beat sugar and eggs with electric mixer for about 3 minutes, set aside
2. in a saucepan, bring milk to a simmer over low heat
3. gradually whisk in egg mixture
4. cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon
5. do not boil
6. remove from heat and whisk in flavoring
7. whisk in the remaining ingredients (sweetened condensed milk, half-n-half, vanilla)
8. refrigerate until chilled
9. pour into ice cream maker, church until ready