OFFER EXPIRES April 15, 2020
10 CHEROKEE LIFE | MARCH - APRIL 2020
CHL
Whipped potatoes
Courtesy of Isham Colosetti
Ingredients
• 10 medium red potatoes
• 8 ounces cream cheese
• 1 stick butter
• 1 cup sour cream
• chives to taste
• 2 cloves garlic
Directions
• Preheat oven to 400F degrees.
• Cube potatoes and boil until soft.
• Slice garlic and brown in pat of butter.
• Drain potatoes, and add cream cheese, butter and sour cream.
• Chop chives.
• Add to pot and stir.
• Scoop into baking dish, and bake until brown.
About 20-30 minutes.
Banana pudding
Courtesy of Mini Brown
Ingredients
• 1 box French vanilla pudding
• 8 ounces cream cheese
• 1 can sweetened condensed milk
• 8 ounces whipped cream
• 5 bananas (or more to taste)
• 2 bags Pepperidge Farms Chessman cookies
(can also use Butterscotch flavor Chessman)
Directions
• Make pudding according to package directions, and set aside.
• Combine cream cheese and sweetened condensed milk
in separate bowl.
• Place cookies in single layer in bottom of 9×13 glass baking dish.
• Slice bananas, and layer on top of cookies.
• Fold the cream cheese and sweetened condensed milk
into the pudding.
• Fold in the whipped cream.
• Pour over bananas already in dish, and spread evenly.
• Add a top layer of cookies.
• Let rest in fridge for at least an hour.
SPICE