Cheese Scalloped Onions

3 large onions, peeled and sliced
1/2 C white chedder cheese, shredded
1/2 C Gruyere cheese, shredded
2 cups croutons, crushed a bit
2 ounces butter
2 ounces flour
1 1/2 C whole milk
1/2 C beef broth
salt and black pepper to taste
freshly grated nutmeg
a knob of butter (to dot on the top)

Place the onion in a large saucepan. Cover with lightly salted boiling water and allow to sit on a slow simmer while you make the sauce.

Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for one minutes. Slowly whisk in the milk and beef broth. Cook, whisking constantly, over medium heat until the mixture thickens and begins to bubble. Season to taste with salt, black pepper and some freshly grated nutmeg. Remove from the heat.

Pre-heat the oven to 350*f. Butter a 2 quart casserole dish.

Drain the onions well. Place half of the onions into the buttered dish. Sprinkle with half the cheese and half the croutons. Pour on half of the sauce. Layer on the remaining onions and cheese. Pour the remaining sauce over top. Cut into it a bit with a dull knife to distribute the sauce evenly through out. Sprinkle on the remaining croutons. Dot with butter. Bake uncovered for 30 minutes. Let sit for about 10 minutes before serving. Delicious!

Summer Grilled Cabbage

Ingredients
1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
1/4 cup water
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoned salt, or to taste
ground black pepper to taste

Directions
Preheat an outdoor grill for medium-high heat.
Arrange the cabbage wedges into seperate pieces of tinfoil. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Wrap each wedge tightly with foil.
Place the foil packets on the preheated grill; cook until cabbage is tender, about 30minutes.

*Not sure if any of you love cooked cabbage as much as I do, but this is suprisingly good!

Orzo with Parmesean and Basil

Ingredients
2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil (for garnish)

Directions
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.

Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

*I added sauteed mushrooms too. It was great and Cole loved it.

Sweet Potatoes

4 lbs Sweet Potatoes -- peeled and cut into 1 inch pieces
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger
2 c. marshmallows
1/2 c. sliced almonds (or other nuts)

Preheat oven to 375. Put potatoes into a 9x13 pan.

Mix everything else except Marshmallows and nuts in a sauce pan. Cook over medium heat and bring to a boil. Stir until sugar dissolves. Drizzle over potatoes.

Cover tightly with foil. Bake for 50 minutes. Uncover and stir to coat all pieces. Bake for an additional 20 minutes (uncovered) until potatoes are cooked and syrup thickens.

Take out of oven. Increase temperature to 500. Put marshmallows and nuts on top. Cook for 3-4 minutes until marshmallows are browned.