Cheesy Scalloped Potatoes

*** PICTURE TO COME ***

Happy Easter!  Knowing we wouldn't really have any plans for Easter this year, I asked my friend LaDawna what her plans were, assuming she'd be heading to Maine to be with her family.  But, alas, she was in the same boat as us -- no plans.  Catherine joked it was like we were on the Island of Misfit Toys -- Easter Island.  So, we went with the idea that we were the Island of Misfits for Easter.  Knowing the kids wouldn't be back home until early evening, I had all day to prepare, but my motivation was stuck in a rut.  I never ended up coming up with an idea for dessert, but for the main meal, I had already decided to make my Rosemary and Thyme Grilled Pork Tenderloin (thanks Kerry!); LaDawna made her Corn Casserole; I threw together some green beans with butter, shallots and garlic; and finally, I was going to make some mashed potatoes.  But, as I searched Pinterest for inspiration for dessert, I got the idea to make Cheesy Scalloped Potatoes.  I found this recipe, and figured I had everything I needed, so I gave it a whirl.  They came out delicious and they are definitely something I would make again!

• ¼ cup butter 
• 1 ½ cups onion, diced 
• 2 Tbsp. all-purpose flour 
• 2 cups whole milk
  (I used 1 ¾ cups Hood SmartMilk and ¼ cup of heavy cream since I didn't have whole milk)
• 2 cloves garlic, minced
• 2 cups shredded cheese
  (pick your favorite cheese or combination of cheeses -- I used sharp cheddar)
• 1/3 cup chives, snipped 
• 4-6 large potatoes (any kind will do), skins on, thinly sliced
• ¼ cups shredded cheese

DIRECTIONS

1. Preheating the oven to 375°.
2. To make the sauce, melt the butter in a medium saucepan over medium heat.
3. Add the diced onion and cook in the melted butter until soft.
4. Stir the flour thoroughly into the onions and add the milk and garlic.
5. Stir the sauce over medium/high heat until it begins to bubble and thicken.
6. Removed from heat and stir in 2 cups of the shredded cheese.  Set aside. 
7. Spray a 9x13" glass pan with cooking spray.
8. Start a single layer of potato slices in the bottom of the dish, followed by a sprinkling of green onions.
9. Repeat with another layer of potato came next, followed by more green onions, and continue until the potatoes are used up, leaving at least a ½" of space from the top of the pan. 
10. Pour the sauce over the last layer of potatoes, giving a good shake of the pan to get the sauce to ooze down into all the nooks and crannies.
11. Sprinkle with the remaining 1/4 cup of cheese and another sprinkling of green onions.
12. Bake at 375° for 60 minutes, or until brown and bubbly.

Recipe Adapted from:  http://www.familyfeedbag.com/2011/05/cheesy-scalloped-potatoes.html

Feta Artichoke Dip

A little over a year ago, there was a holiday get together with my friends in February.  For Valentine's Day?  No... celebrating the winter holidays.  Who has time in December to do it?  Why not February?  lol
 
As usual, it was a pot luck, because that's just how we roll.  My friend Erica brought this amazing Feta Artichoke Dip that everyone loved.  She sent out the recipe, and it's now become a family favorite.  I made it once last year, but just made it again for the 2nd Annual Cupcake Swap.  Again, total raves!

• 1 (14 oz.) can of artichoke hearts drained and chopped
  (I have used both plain (from a can) and marinated (from a jar)) 
• 1 (8 oz.) package of feta cheese, crumbled
  (no matter how much you like feta, try to keep to 8 oz here -- it gets very oily otherwise) 
• 1 cup mayonnaise
• 1 clove garlic, minced

DIRECTIONS

1. Mix all ingredients 
2. Spoon into an 8" glass pan
3. Bake uncovered for 20-25 minutes at 350°, until lightly browned
   
   The dip can also be prepared ahead of time.  Refrigerate until ready to bake.  Or you can bake it, bring it, and then reheat a bit.
   
   Serve with sliced pita bread or tostito chips