Asiago Sweet Potatoes

Another Fresh365online.com recipe, which means it's easy, tasty, and vegetarian. I like it with Asiago, but I've also had good results with Pecorino Romano. I've also used shallots in place of onions when that's all I had, and dried thyme in place of fresh, for the same reason. I do a little less olive oil than the recipe calls for--with all that cheese, you can get away with it.

Asiago Sweet Potatoes

serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

Jello Cream Squares

Crust:
1/4 cup butter
1/4 cup brown sugar
1 cup flour
1/2 cup finely chopped walnuts

Cream sugar and butter, add flour and nuts.  Press into 9x13 pan, bake 375 for 10 minutes, cool.

Middle:
1 (3 oz) pkg lemon jello
1 cup hot water
1 8 oz pkg cream cheese
3/4 cup sugar
1/2 pt. whipping cream

Dissolve jello in hot water, cool.  Cream sugar and cheese, add cooled jello gradually to sugar mixture.  Add whipped cream to cheese mixture.  Pour into crust and cool.

Top:
2 (3 oz) pkgs. strawberry jello
3 cups hot water
frozen sliced strawberries

Dissolve jello in hot water and cool.  When middle filling is set, lightly spoon the strawberry mixture over top, and lay in some sliced strawberries.  Chill until set.