Sunday, July 25, 2010


Growing up, this was a favorite dish that my mom made (and still makes) for every single dinner event.  Lori's birthday, cheese potatoes were there.  My birthday, cheese potatoes were there.  Thanksgiving, cheese potatoes were there.  Christmas dinner, there they were again.  You get the picture.  So, if this doesn't count as comfort food, I don't know what does. 

Janet's Cheese Potatoes
Makes 8 servings

5 pounds russet potatoes
1/4 cube butter, melted
2 cups cheddar cheese, shredded
1 cup sour cream
1 tsp salt
1/2 tsp pepper

Boil and peel potatoes.  Cut into cubes and place in large mixing bowl. 

Combine potatoes, butter, cheese sour cream, and salt.  Place in baking dish and cover with foil. 

Bake at 350 degrees for 30 minutes.  Remove foil and bake and additional 10 minutes to brown top. 

Note:  An easier way to make these is to microwave the potatoes.  Don't forget to poke holes in them to vent with a fork before microwaving.  Combine all the ingredients and instead of baking them, microwave until the cheese it melted.  You miss out on the golden brown cheesey top layer, but it still tastes the same!

Sunday, July 4, 2010


When plain old, run-of-the-mill fruit salad won't do, this is a fancy alternative. Meat and fruit?  Who knew you could combine them like this.  It'll shock and awe your guests.  Yet it's easier to make than it looks. 

Cantaloupe & Prosciutto Salad
Makes 8 servings

5 slices prosciutto
1 cantaloupe
2 T extra-virgin olive oil
mint leaves, chopped

Heat oven to 350 degrees.  Bake prosciutto 10 minutes, or until crisp.  Break into small pieces.

Cut cantaloupe into wedges and shave off ribbons from each wedge, using a vegetable peeler. 

Toss cantaloupe, prosciutto, mint, and olive oil together.  Season with salt.