1/2 lb. brussel sprouts 1/4 cup leeks (or 1/8 c. dried leeks) 1 tsp. olive oil 1 tbls. flour 1 tsp garlic, minced 1/2 c. TJ’s organic chicken broth 1/4 c. half and half 1/2 c. TJ’s shredded party mix cheese Topping: 1/2 c. bread crumbs 1/4 c TJ’s chopped, roasted pecans 1/4 c. TJ’s shredded party cheese mix Boil brussel sprouts for 5 minutes, drain. Cook leeks over low heat in medium saucepan with 1 tsp. olive oil until soft. Stir in flour and garlic, immediatley add broth and cream. Remove to low heat, cook until thickened, about 3-4 minutes. Add sprouts and 1/2 cup cheese mix. Pour into greased 8″ pyrex dish. Slowly, on low heat, taost bread crumbs for a few minutes. Stir in nuts and cheese. Remove from heat and pour on top of brussel sprouts. Add salt and pepper. Bake at 350 covered for 20 minutes, uncovered for 5 minutes.