Jessica O'Donahue TDay Ampers

 BOURSIN Mashed Potatoes:

Dice yellow gold potatoes into bite sized pieces, place in pot, fill with water and bring to a boil. Cook until fork tender, then drain water In a separate saucepan add: Milk(I do about 1 cup per 4 potatoes) 1/2 stick of butter Thyme sprigs 2 cloves of smashed garlic Bring to a simmer Once potatoes are drained, start by adding a little bit of the milk mixture at a time while mashing potatoes. Do this until you get the desired consistency. Next crumble in 3/4 of the package of boursin cheese and fold that into the potatoes until it's melted and combined. Transfer Potatoes to a baking dish Crumble remainder Boursin Cheese on top Then add shredded Sharp Cheddar Cheese on top Bake uncovered at 375 for 15 minutes We also like to pop ours under the broiler for a minute to get that beautiful browned color! Sweet Potato Cobbler: Thank you Mandy! 3 Sweet potatoes, peeled and sliced 2 C. sugar 2 T Flour 1/2 tsp Cinnamon 1/2 tsp Ginger 1 T Vanilla 1 1/2 C. water 2 sticks of butter 2 refrigerated pie crusts Preheat oven to 350. Layer the sweet potatoes in a 9x13 casserole dish. Mix together sugar, flour, cinnamon and ginger. Pour over sweet potatoes. Mix together vanilla and water, and pour over the sugar mixture. Melt butter and pour on top, reserving a little bit to brush on top of crusts. Cut the pie crusts in long strips, and arrange on top in a weave pattern. Brush the crusts with the remaining butter. Bake at 350 degrees for 1 hour. Cheesy Garlic Grits Casserole Ingredients 4 cups water 1 teaspoon salt 1 cup quick-cooking grits 1(16 ounce) package sharp cheddar cheese 1stick butter (divided) 2 eggs, slightly beaten 2-3 Cloves of Garlic 3-4 cups corn flakes Directions 1. Heat water and salt to boiling. Gradually add grits and return to boiling. 2.Reduce heat. 3.Simmer uncovered, stirring for 5 minutes. 4.Remove from heat. 5. Add cheese, 1/2 stick of butter, minced garlic, and eggs, mix well to ensure all of the grits are incorporated. 6. Add one cup of cornflakes to the mixture and pour into casserole dish. Set the other 2 cups of corn flakes aside for later. 7. Bake in a casserole size dish at 350 degrees until a light golden brown, about 45-50 minutes. 8. Combine the rest of the butter (melted) with the remaining 2 cups of cornflakes (feel free to crush the cornflakes lightly.) 9. Sprinkle on top of the casserole and Bake for an additional 10-15 minutes until top is golden brown. Allow it to cool down some before serving. Broccoli Casserole Ingredients: • 1 egg • 2 pkgs. Chopped broccoli - frozen. Usually a square box approximately 10 Oz. • 3 Tbsp. mayo • 1 cup sharp cheddar cheese • 1 can cream of mushroom soup • 2 Tbsp. minced onion • 2 sleeves Ritz Crackers (crushed) • 1 -2 Tbsp. butter / divided in chunks evenly on top of Ritz cracker topping • Salt & Pepper to taste (I usually add some garlic powder or whatever you like) Instructions: • Defrost broccoli in microwave - wring excess water out with paper towels • Combine all ingredients (except Ritz crackers & butter) in dish • Spread evenly in pan • Top with crushed Ritz crackers and chunks of butter Cook @ 350 degrees for 20-30 minutes