Posts Tagged ‘haeger square baker’

Tuesday Recipe: Cheddar Potato Gratin

Tuesday, March 17th, 2015

Potatoes are a great food to serve on St. Patrick’s Day – it can be incorporated into many Irish dishes, as it can be prepared in a variety of ways. This Cheddar Potato Gratin is an easy recipe to follow, leaving you time to celebrate other food and customs surrounding the remembrance of St. Patrick.

What you’ll need:

  • 1/2 cup butter or margerine
  • 2 cloves garlic, finely choppedCheddar Potato Gratin
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3 pounds fresh, peeled
    russet potatoes
  • 1/4 cup thinly sliced green onions
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded Parmesan cheese


  1. Preheat the oven to 350°F and spray a 9×9 glass baking dish with cooking spray.
  2. In a 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter for 1 minute; stir in flour with whisk until smooth.
  3. Gradually add milk and heat to a boil. Reduce heat to low; cook for about 5 minutes, stirring frequently until sauce is slightly thick. Stir in salt, pepper, and nutmeg.
  4. Slice potatoes into about 1/8-inch thick slices, toss with cream sauce.
  5. Layer half of the potatoes in the baking dish and top with green onions. Sprinkle with half of each cheese, repeat until all ingredients are in the dish.
  6. Bake for 55 to 60 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving; cover and refrigerate any leftovers.

*Recipe adapted from

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Tasteful Tuesday: Chocolate Peanut Butter Cheesecake Bars

Tuesday, February 3rd, 2015

February is here – and what better way to start our February recipe articles than one that involves chocolate?! These Cheesecake Bars are decadent, creamy, and oh-so-easy to make for a bake sale, a casual part, or to enjoy as a treat at home.

What you’ll need:

  • 8×8-inch baking pan, Baking parchment or aluminum foil, Cooking spray, Food processor, Electric Mixer


  • 20 Oreos (or other creme-filled chocolate sandwich cookie).
  • 2 1/2 tablespoons melted butter


  • 16 oz. cream cheese
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • Hot water


  1. Preheat oven to 350°F.
  2. Line 8×8-inch baking pan with baking parchment or aluminum foil, allowing overhang. Lightly coat with cooking spray.
  3. Pulse sandwich cookies in food processor or until fully ground. Continue pulsing while gradually pouring in melted butter until fully mixed.
  4. Press mixture evenly into prepared baking pan. Place inside preheated oven and bake for 10 minutes, then set aside and allow cooling for about 10 minutes.
  5. Using an electric mixer on medium speed, beat together cream cheese and sugar until smooth. Mix in peanut butter, then eggs one at a time; beat together until smooth.
  6. Add vanilla, salt, and flour; beat until combined.
  7. Four Hook Mug RackPour evenly over prepared crust. Place pan on large rimmed baking sheet and place in preheated oven on the center rack. Pour hot water into baking sheet until almost full; bake for about 40-45 minutes until set around edges and slightly jiggly in the middle.
  8. Remove 8×8-inch pan and cool completely. Once cool, cover and chill for at least 3 hours.
  9. Use the parchment or foil overhang to lift the cheesecake out of the pan, cut it to desired size, and enjoy with coffee or tea! (will serve about 12)

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