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This is the iconic Famous-Barr French Onion Soup recipe. Enjoy!

My adaptation to this Simply Potatoes recipe. 4 cups shredded hash browns (I usually use 1 bag of OreIda) 1/2 lbs. to 1 lbs. sausage (cooked; drained) 1 can (10 3/4 ounce) cream of chicken soup 2 cups sharp cheddar cheese 8 ounces sour cream 1 small onion (chopped) 1/2 cup unsalted butter (melted) salt / pepper (to taste) Variations (one or more of the following): 1 teaspoon red pepper flake 2 - 4 serrano peppers diced _1/2 cup diced green pepper _ _1 cup sliced mushrooms _ Preheat oven to 350 degrees F. (If using frozen hash browns, 375 degrees is better) ...

I adapted Emeril’s Twice Baked Potato Casserole. This stuff rocks! 7 - 8 pounds russet baking potatoes 9 tablespoons unsalted butter, at room temperature 8 ounce container sour cream 1/2 - 1 cup heavy cream (depending on consistency) 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 pound bacon, cooked until crisp and crumbled 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes 1 pound mild Cheddar, grated (4 cups) 1/2 cup finely chopped green onions 3 large eggs, lightly beaten Preheat the oven to 400 degrees F. ...

This is my favorite artichoke and spinach dip. I serve it with garlic crostini and of course, Bloody Marys! 14 ounce can artichoke hearts, drained 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon minced garlic 10 ounce package frozen chopped spinach, thawed and drained 1/3 cup heavy cream 1/2 cup sour cream 1 cup shredded mozzarella cheese Preheat oven to 350 degrees. Grease 9x13" baking dish. Blend artichoke hearts, Romano cheese, Parmesan cheese, and garlic. Pulse until chopped, but not ground. In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella chees. Stir in artichoke mixtrue. Spoon into prepared baking dish. Bake for 20 to 25 minutes, or until cheese is melted. ...