It's time for the June Recipe Box Swap. This month there wasn't a theme. The task was to post your favorite recipe. Okay that's just too hard! I have so many favorites how can I even begin to choose. I don't know about you but I'm much more likely too try a recipe when I see a picture of the dish. Since I don't regularly take photos of my food that limited my choices. I snapped a few pictures of last night's side dish, Cheesy Thyme Potatoes. These are a favorite around here. Before you start to wonder if I overcooked them let me tell you that these are perfect! Those dark crunchy bits on the sides of the dish are the best part. It's worth scrapping the sides and fighting over the last bits. Trust me!
Cheesy Thyme Potatoes
Peeled & sliced potatoes
Extra sharp cheddar cheese
Butter - approx. 1/2 stick
Preheat oven to 425. In a casserole dish layer the ingredients. Place some of your peeled and sliced potatoes in the dish. Cut butter into smaller tabs and add to the top of the potatoes. Sprinkle with extra sharp cheddar cheese and thyme. Continue to layer the ingredients till your dish is filled. Cover and place in oven for one hour or until potatoes are tender. Enjoy!
For a favorite dessert my husband suggested Tuxedo Brownies. This is a Pampered Chef recipe. Instead of strawberries we use fresh red raspberries. They are super yummy! Sorry no picture of these. We haven't made them in a while, but I'm drooling just thinking about them!
Tuxedo Brownie Cups
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced (or raspberries)
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional - we don't use these)
1. Preheat oven to 325. Spray cups of mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups. Arrange strawberry slices(or raspberries) on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.