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.