About 5 – large potatoes
*enough to fill a 9×13 glass baking dih
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes or fresh Parsley
2 cups grated cheddar cheese


Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan.
Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.


1 Large Tube of Pillsbury Biscuits
Canola Oil
Powdered Sugar

Preheat 2 inches of canola oil in a larger skillet. Remove biscuits and cut in half. Drop biscuits into skillet(be very careful) and fry until golden brown on each side. Remove and place on a plate with paper towels to catch the excess oil. Sprinkle with powered sugar and enjoy!

Bananas Foster(no Alcohol added)

2 sliced bananas
2 tbsp of Butter
1 cup of brown sugar(light or dark)
1 tsp of vanilla extract
1/2 tsp of vanilla
1 pinch of nutmeg
 Vanilla or Praline Ice Cream

Melt butter over medium heat in a skillet. Add bananas and gently move them around so they do not stick for 3 minutes. Add brown sugar, vanilla extract and nutmeg. Lower heat and cook for 2 minutes. Serve on top of Ice Cream.