MARSHMALLOW CARAMEL BALLS & GARLIC AU GRATIN POTATOES

MARSHMALLOW CARAMEL BALLS
1 cup butter
1 cup eagle brand condensed milk
54 Kraft caramels
Large Marshmallows
Rice Krispies

  • Melt the butter, milk and caramels in a large double boiler.
  • *Dip each marshmallow in the caramel mixture.
  • Immediately roll the caramel covered marshmallow in the rice Krispies.
  • Place on wax paper.
  • Refrigerate.

*It’s easier to use sucker sticks.

These can also be dipped in melted almond bark for an out chocolate coating.

GARLIC AU GRATIN POTATOES
1 teaspoon garlic powder
4 tablespoons butter
2 pounds potatoes, washed, and sliced thin
1 1/2 cup shredded Gruyere cheese
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cup VERY hot water
1 heaping teaspoon Better than Bouillon Beef Base

  • Preheat oven 400 degrees.
  • Grease baking dish and then dust it with the garlic powder.
  • Dry the potatoes on paper towels.
  • Layer the potatoes and cheese alternately finishing with a layer of cheese.
  • Whisk together the hot water, beef base, salt and pepper.
  • Gently pour the beef mixture over the potatoes, coating them evenly.
  • Bake 45 minutes or until potatoes are tender.
Head on over to Joy of desserts to join in on Vintage Recipe Thursday.

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Joy @ Joy Of Desserts

Two delicious recipes, Tamy. I like condensed milk too much. I will have to make this recipe. Au gratin is one of my favorite methods. Kids will eat most any vegetable prepared that way.

Lucy

Tamy I regret to inform you that I am going to have to stop reading your blog.. you see I joined weight watchers again and well, your posts just make my belly growl and make me want to Cheat so badly! I mean… marshmallow CARAmel BALLS??
I will miss u Tam! xoxo