SWEET & WHITE POTATO SPEARS

SWEET & WHITE POTATO SPEARS
We tried these and all of us really liked them. I liked that you didn't peel the potatoes. Was easy prep. Went perfect with our BBQ.  Update: if using food processor use biggest blade.

Update: Good without the cheese too.  Also good with popcorn seasonings added.  Kids like to choose their own.

1 1/2# (2-3) sweet potatoes
1 1/2# (2-3) white potatoes
1/2 cup Kraft light Zesty Italian dressing
1/4 cup Parmesan Cheese
Parsley (fresh or dried flakes)

Preheat oven to 375. Cut up potatoes into spears. Toss in Italian dressing. Place on lightly greased cookie sheet (I lined with tin foil too). Bake 30 minutes and then turn the spears. Bake another 30 minutes. Last 5 minutes sprinkle with cheese. Once out of the oven sprinkle with parsley.

SWEET POTATO FRIES
We really liked these.  Nice and crispy.
Cut sweet potatoes into sticks (did pretty thin).  Soak in water for 30+ minutes.  Toss in cornstarch.  Put on a cookie sheet that has been covered with tin foil and sprayed with oil (Pam).  Drizzle with olive oil.  Bake for 15 minutes at 425, flip and bake 5 more minutes.

CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.
1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted
Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.

OVEN FRIES
We really liked these.  Only had white potatoes would like to try with sweet potatoes.
I didn't measure anything just kinda added.  They were a little spicy might have added too much pepper and paprika.  Could also try other spices - onion or garlic.  

potatoes - cut into spears about 1" 
1 tsp oil
1 T sugar (didn't add that much - but the sugar helps it get crunchy)
1 tsp salt (used kosher)
pinch paprika

cookie sheet with tinfoil that has been sprayed with Pam.  Bake 425 for 30 min.  Can turn 1/2 way through.

PLAYDOUGH

PLAYDOUGH (cooked)

I really liked this recipe. Got kinda weird feeling after a couple of days - but I hadn't kept in a covered container. Was easy to make and play with. I did add the baby oil.

4 cups water
4 cups flour
1 cup salt
2 Tbsp. cooking oil
4 Tbsp. cream of tarter
food coloring

Combine ingredients. Cook in a big pan, sitrring constantly, until most of the moisture is absorbed. If you like you can knead in glitter for sparkly playdough when the dough cools. Store in a covered container. *This does not need to be refrigerated*

Special Note: Can add a bit of baby oil to get a softer texture and to make the playdough smell better.

SNOW DOUGH
Haven't made this yet - found in FamilyFun magazine. They said it won't dry out even after a month of being uncovered.  We got as a gift this year for Christmas from someone in our ward gingerbread playdough.  We had so much fun playing with it and it smelled wonderful.

Mix:
2 cups cornstarch
1/3 cup vegetable oil

With your fingers knead in 6T iridescent white glitter.  If the dough is too dry, add more oil one tablespoon at a time, until the dough is soft but a little crumbly.  Makes 2 cups.

SPAGHETTI & MEATBALLS

MAMA'S BEST EVER SPAGHETTI & MEATBALLS
I really liked this recipe - very easy! Found it in the TV Guide. Everyone liked it especially Abagail. I did more than 12 balls and would probably even make them smaller next time.

1# ground beef (uncooked)
1/2 cup Italian seasoned dry bread crumbs
1 egg
1 jar (1# 10 oz) Ragu Old World Style Smooth Pasta Sauce
8 oz spaghetti, cooked

Combine beef, bread crumbs and egg; shape into 12 meatballs. Bring sauce to a boil in a 3-quart saucepan. Stir in uncooked meatballs. Simmer, covered, stirring occasionally, 20 minutes or until meatballs are done.

Serve over hot spaghetti.

MEATBALLS
Found this way to do meatballs on Pinterest.  They were so easy and we all really liked it.

Mix all together:
1# hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan cheese
1 cup panko or bread crumbs (did 1/2 panko 1/2 italian bread crumbs)
1 small onion, diced small
2 cloves garlic
1/2 tsp oregano
1 tsp pepper
1/4 c minced fresh basil

Form into golf size meatballs.  Bake at 350 for 30 minutes on cookie sheet that has been covered with tin foil and sprayed with Pam.

MILLIONAIRE CHICKEN

MILLIONAIRE CHICKEN
This was really good - both kids really liked it. It was a nice change having shredded chicken. Next time I would like to try it with curry instead of ginger.
serves 4-6

8 Tbsp soy sauce
4 Tbsp honey
2 cloves garlic, minced or pressed
6 Tbsp oil (I use light olive oil)
4 green onions, chopped
1 tsp. Grated ginger or ½ tsp. Ground ginger (try curry)
ground pepper to taste
pinch of cayenne pepper
4-5 boneless skinless chicken breasts (or a combination of dark and white, shredded. this is a good use for leftover roaster chicken.)
4-6 servings hot cooked white or brown rice

Directions:
Boil the Chicken breasts in water (Ginger Ale) until cooked through. Once done cooking, shred the chicken. (You can also do the chicken in a crock pot covered in water (or ginger ale) on low for 6-8 hours ).

Combine the other ingredients together in a saucepan and heat on the stove till it is just about to boil. Add the chicken meat and toss to coat. Serve on top of white or brown rice.

GRANOLA

GRANOLA
This was a pretty good recipe. I found it in a sports magazine. It burned really easy. Would probably stir every 5 minutes. Still like the recipe in the lemon cookbook better, but this one seems a little more healthy.

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 T flax seeds (I used ground)
1/4 c sunflower or pumpkin seeds
1/2 cup toasted slivered almonds (or chopped nuts)
2 tsp cinnamon
1 tsp sea salt
1/4 c brown sugar
1/4 cup oil
2 T honey
1 T pure maple syrup
2 tsp vanilla
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2 cups dried fruit, chopped (dried cherries and mango are a favorite)

Preheat oven to 375. Line cookie sheet with tin foil. Mix everything together except the fruit. Stir well. Put mixture on cookie sheet. Bake for 20-30 minutes, stir every 5-10 minutes.

Remove from oven and cool completely. Once cooled add fruit.

CHICKEN FINGERS

DORITOS CHICKEN FINGERS
http://sharefoodpics.com/?p=4008
We all really liked this.  Easy to make.  I thought next time it would be a good idea to use 1/2 cup less flour and use 1/2 cup wheat germ or flax seed meal.  Leftovers would be so yummy in a tortilla with lettuce, tomato, cheese and ranch.  Or just make that the meal.  Would also be good topped on a salad.

4 boneless skinless chicken breasts, cut up (I used 10-12 chicken tenders)
1 large bag of Doritos - nacho flavor (or flavour of choice), crushed*
2 cups buttermilk
2 cups flour
4 eggs

Marinate sliced boneless chicken breasts in buttermilk for 2 hours. Dredge in flour. Dip in egg wash. Dredge in crushed Doritos. Line a baking sheet with tin foil and spray with Pam (optional).  Bake in a 400 for 15-20 minutes. 

*I crushed them in the bag and then put the chicken in the Doritos bag and shook it.

CHICKEN NUGGETS

This recipe comes from the Jessica Seinfeld cookbook - Deceptively Delicious. I didn't think Scott would eat them because they were so red, but he loved them and I had a hard time not eating too many. Jackson didn't eat very many, but Abagail liked them. Would make a great Valentine's meal. Or could do the spinach/broccoli for St. Patrick's Day or sweet potato for Halloween.

Mix in a bowl with fingers until well mixed:

The recipe says to put on paper or foil after mixing. Which I didn't understand why until I was done. It was messy keeping it in the bowl I had it in. Or could do a ziploc bag.

1 cup whole-wheat panko (Japanese) breadcrumbs

1/2 cup flaxseed meal

1T grated Parmesan

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

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Mix in a shallow bowl:

1 large egg, lightly beaten

1 cup broccoli or spinach or sweet potato or beet puree

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1# boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks (I did strips)

1/2 tsp salt (didn't do)

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1 T oil

Sprinkle the chicken chunks with the salt (didn't do this part). Dip the chunks into the egg mixture (worked best if I didn't put on too much) and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil (I didn't do the cooking spray - just oil). Place the nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over 4-5 minutes longer. Make sure and cut into a piece to make sure they are done. I thought it took longer to cook. Serve warm. I thought it went really well with honey mustard. Yum!

CHICKEN FINGERS
These are so good and healthy too! Everyone liked them. Extra bonus: can get everything from the bulk section.

1/2 c wheat germ
1/2 c wheat bran
1/4 c plain dried breadcrumbs
2 T ground flax seeds
2 T parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
1 T oil
2 large eggs (or use 1 egg white and 1 whole egg)
1 1/2# chicken cut into tenders (I just bought frozen tenders)
BBQ sauce, ketchup, mustard or ranch for dipping.

Preheat oven to 450. Prepare cookie sheet by lining with tin foil. Put a wire rack on top of cookie sheet (next time I might try lining this somehow with tinfoil too).

Combine germ, bran, breadcrumbs, flax seed, parmesan, powders, salt and pepper. Add oil and combine.

Beat eggs in a shallow bowl. Dip chicken in eggs and then in crumbs - patting to adhere. Place on rack and bake for 12-14 minutes or until opaque throughout. Serve w/sauce.

CHICKEN FINGERS

We really liked these. I doubled the recipe. Next time I would add 1/2 cup flaxseed to the cornflake mixture. See posting about dipping sauces.

Combine in a shallow bowl:

1/4 cup flour

1/2 tsp. garlic powder

1/2 tsp. salt & pepper

Combine in a shallow bowl:

1 egg, beaten

1/4 cup milk

Combine in a bigger bowl:

1 1/2 cups cornflakes, crushed

3/4 cup (3 oz) Parmesan Cheese, grated (I didn't use fresh)

1# boneless, skinless chicken tenders (I cut breast into 1 1/2" wide strips)

Preheat oven to 400.

Dip in flour mixture, then egg mixture then cornflake mixture. Coat well. Place on a parchment-lined baking sheet and cook about 20 minutes, until crispy golden and no longer pink.

CELEBRATION CHICKEN
This came from the Martha Stewart FOOD magazine.  We all really liked it.

1/2 cup Newman's Italian Dressing
1 egg, lightly beaten
1 cup panko breadcrumbs
1/2 cup shredded parmesan cheese
1 tsp kosher salt
1/2 tsp pepper
1# chicken tenders
1T oil

Preheat oven to 375.  In a shallow glass dish, whisk together salad dressing and egg.  In another dish, combine panko, parmesan, salt and pepper.

Dip chicken tenders in salad dressing mixture, and then coat in panko mixture.  Place on baking sheet and drizzle with olive oil.  Bake for 15-18 minutes, until chicken is cooked through.

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

We had these Christmas Eve 2016.

http://mommyimhungry.blogspot.com/2010/10/ultimate-chicken-fingers-gluten-free.html

3/4 cup Bisquick® Gluten Free mix 
1/2 cup grated Parmesan cheese 
1 teaspoon paprika 
1/2 teaspoon salt 
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten 
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.

3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

CRANBERRIES

APPLE-CRANBERRY BAKE W/STREUSEL TOPPING

This was very tasty!

3/4 cup cranberry juice

1/2 cup sugar

1 (10 oz) fresh cranberries

2T red currant jelly

3T butter, divided

6 cups (1/2") cubed peeled Rome apple

1/4 cup water

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2T flour

2T packed brown sugar

2T chopped walnuts

Preheat oven to 350.

Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.

Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.

CRANBERRY PORK ROAST

Fix-it and forget it cookbook pg. 133. This was really yummy!

3-4# roast

pepper to taste

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp grated orange peel

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.

CRANBERRY CORNBREAD

We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.
1/2 cup butter, softened

1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Preheat oven to 375. Grease a 9" square pan.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.

CRANBERRY BREAD

We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.

12 cups flour

5 1/2 cups sugar

2 T baking powder

1 T baking soda

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3/4# (3 cubes) margarine, softened

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6 eggs

4 1/2 cups orange juice

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6 cups cranberries, chopped

Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.

CRANBERRY SCONES

We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.

UPDATE: Would love to try with blackberries, raspberrries or blueberries.

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped

Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.

Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

Turn dough out onto a lightly floured surface; knead 5-6 times.

Shape into a 8" circle.

Cut into 8 wedges and place on an lightly greased baking sheet.

Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.

Bake at 425 for 18 minutes or until lightly browned.

Serve warm with whipped cream drizzled on top.