Creamy potatoes

These are a new favorite at our house! They are super simple but really good.

6-7 medium russet potatoes, peeled
1 1/2 cups heavy whipping cream
onion salt (about 1 tsp)
fresh cracked pepper

Preheat oven to 375. Butter a 2 qt baking dish.Grate the peeled potatoes with a regular cheese grater and place shreds in a bowl of cold ice water to keep them from turning grey. Once all potatoes are grated- rinse 2-3 times to rinse off all the starch. When done rinsing place on a clean cloth and ring out as much water as you can. You should have 6-7 cups potatoes.Place 2 cups potatoes in prepared baking dish and sprinkle with onion salt. Repeat process until you have used all potatoes. Pour cream all over the top and sprinkle with fresh cracked pepper. Cover dish tightly with foil and bake 40-50 minutes.

Pretzel bites

Straight from Mels kitchen cafe

DOUGH:

•  2 1/4 - 2 1/2 cups (11.25 ounces) all-purpose flour 
•  1/2 teaspoon salt
•  1 teaspoon sugar
•  1 tablespoon instant yeast
•  1 cup (8 ounces) warm water

TOPPING:

•  1/2 cup (4 ounces) very hot water
•  2 tablespoons baking soda
•  Coarse, kosher salt
•  3 tablespoons butter, melted
• 
  
• Add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky. Knead for 4-5 minutes until the dough is soft and stretchy. Let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray. Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn't have to be exact. Combine the very hot water and baking soda and whisk to combine well. Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets. Sprinkle the pretzel bites with coarse, kosher salt. Allow them to rest, uncovered, for about 10 minutes. Bake the pretzels for 7-8 minutes until golden brown. Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up. Serve warm or at room temperature.