El Ray's Easy Guacamole

2 avocados, peeled and seeded
1 can Rotel tomatoes, drained
2 cloves garlic minced or pressed through garlic press
1/4 cup sour cream
salt and pepper to taste

Peel avocados and place in bowl. Smash with fork or large spoon. Add tomatoes and garlic. Mix well. Fold in sour cream. Salt and pepper to taste. Chill for 15-30 min. for flavors to blend. Serve with warm tortilla chips or veggies.

Two Potato Gratin

1 1/2 lbs Yukon gold potatoes, peeled and thinly sliced (Mandolin works great)

1 1/2 lbs sweet potatoes, peeled and thinly sliced

1 pint whipping cream (can also use half and half to skim a few calories)

3 tbs. chopped rosemary, sage, or marjoram (or a combination of all three)

2 cups (packed) shredded Gruyere cheese

1/3 cup Parmesan cheese, finely grated

Salt and pepper

Butter for baking dish

Freshly chopped parsley

Preheat oven to 400 F.

Generously butter 13x9 glass baking dish. Arrange mix of gold and sweet potatoes in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Add herbs into whipping cream, and drizzle 1/4 cup over first layer, followed by a handful of Gruyere. Add another layer of potatoes and repeat above until layers reach 1/2 in. from top of dish. Compress potatoes with hands pushing potatoes down so that they are submerged in the cream. Sprinkle with Parmesan cheese and any remaining Gruyere.

Bake gratin covered 30 min. Reduce oven temperature to 350F. Continue to bake gratin uncovered until potatoes are tender and top is golden brown, about 45 min. Remove from oven; let stand 10 min. Sprinkle with fresh chopped parsley and serve.

One Bowl Brownies

Prep Time:
15 min

Total Time:
50 min

Makes:
24 servings, one brownie each

4 squares BAKER'S Unsweetened Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.