Garlic Parmesan Potato Stacks

Garlic Parmesan Potato Stacks 

2 tbsp butter, melted 

2 tbsp olive oil

2 tbsp Parmesan cheese grated, plus extra for grnish

1 tsp garlic powder 

1 tsp fresh thyme, chopped plus extra for garnish

Kosher salt to taste 

Fresh ground pepper to taste 

4 medium potatoes, sliced thin, 1/16 inch thick

Preheat oven to 375 degrees.  Spray standard size 6 cup muffin pan with non stick spray. 

In a medium bowl, whisk together butter, oil, cheese, garlic powder, thyme, salt and pepper. Add potato slices and toss to coat evenly. 

Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centres are tender, approximately 60 minutes. 

Remove the muffin tin from the oven and allow tomat for 5 minutes. Carefully remove using a small spoon to a serving plate, sprinkle with thyme, Parmesan cheese, salt and pepper and seve immediately. 

Raspberry Jam

Raspberry Jam

1 lb raspberries - about 3 heaping cups 

2/3 cup sugar 

Mix the raspberries and sugar in a medium saucepan. 

Cook the raspberry/sugar mixture over medium low heat, stirring constantly until it reaches a gentle boil.  Continue cooking and stirring for approximately 15 minutes until the raspberries are broken down and the mixture has thickened.

The jam is ready when the mixture is thick enough to leave an open trail behind a spoon. Remove from heat and allow to cool completely before serving. 

As this batch of jam is so small, there is no need to seal the jar, refridgerate and use within 3 weeks. 

Olive Cheese Bread

Olive Cheese Bread 

1 loaf French bread 

15 Queen Pimento stuffed Olives 

10 garlic stuffed olives 

10 kalamata olives 

2 stalks green olives 

1/4 lb butter 

1/2 cup mayonnaise 

3 cups Monterey Jack cheese, shredded 

Preheat oven to 350 degrees. 

Roughly chop olives & slice green onions into thin pieces. 

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Slice French bread and spread mixture thickly on top. Bake 25 to 30 minutes or until cheese is melted and bubbling. Serve. 

The mixture can be made in advance and refridgerated for up to 2 days.