Holiday / Occasion

Preheat oven to 425 degrees.
Wash leeks thoroughly and cut leeks into ½” disks, discarding the dark green portion of the leek. Put the leeks into a bowl, being careful to keep them in their disk form without it separating into individual rings. Add the heavy cream, grated parmesan cheese, salt and pepper, and mix gently using your hands.

In a crock pot add all of the ingredients excluding the cornstarch and water. Next you will need to add the slurry, made out of the cornstarch and water. Add the COLD water to a medium size bowl, whisk in the cornstarch. Add slurry to crock pot, stir to combine and slow cook for 4 hours on high heat or 8 hours on low.

In a medium punch bowl combine the soda, orange juice, and pineapple juice with a few teaspoons of vanilla extract. Mix gently, and then scoop sherbet on top of the punch. Gently ladle punch into serving glasses.
Adult Version: Add 1 Cup Smirnoff® Vanilla Vodka or Pinnacle® Whipped Vodka.

Prepare the night before and let sit in the refrigerator.

In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.

Bake at 350° for 35-45 minutes or until golden brown and bubbly.