Brownie Bottom Cheesecake by CK
½ cup butter
1 1/2 cup semi sweet chocolate, chopped
1 1/4 cup sugar, divided
1T cocoa power
2 t vanilla, divided
½ t salt
2 eggs
1/2 cup flour
2 cups cream cheese
1 c whipping cream
1 T cornstarch
1 cup Dulce de Leche (caramel), extra for drizzle
Chopped walnuts
In a medium pan, heat the butter, 1 cup chocolate, ½ cup sugar, cocoa, 1 tsp vanilla and salt. Stir constantly. Allow to cool. Mix in eggs and flour. Pour into parchment paper lined spring form pan bake at 356 for 25 minutes.
In a bowl, combine the cream cheese, 2/3 cups sugar, whipping cream, 1 tsp vanilla and cornstarch. Mix well. Stir in one cup of Dulce de Leche. Pour over cooled brownie base. Refrigerate for 7 hours. Remove from spring form pan, sprinkle top with walnuts, chopped chocolate, and drizzle with Dulce de Leche.

MELTING POTATOES by GKT
3 lbs. potatoes, peeled and cut into thick slices
6 Tbsp. butter
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. garlic powder
1/2 tsp. dried basil
1 c. chicken broth
salt and pepper to taste
fresh parsley, optional, garnish
Preheat oven to 475 and grease a large baking sheet with non-stick spray. In a large bowl, combine butter, thyme, rosemary, garlic powder, basil, salt and pepper in a microwaveable bowl. Microwave together until melted. Add sliced potatoes to bowl and toss in melted butter until completely coated. Spread potatoes out in a single layer on greased baking sheet and place in oven. Roast for 15 minutes, then flip potatoes (optional) for another 15 minutes. Remove baking sheet from oven and flip again, then carefully pour chicken broth into baking sheet. Return to oven and roast for a final 10-15 minutes, or until fork tender. Remove from oven and serve hot, garnished with fresh parsley, if desired.