Sweet Potato Chips

Ingredients:
2 medium sweet potatoes (leave the skins on)
Cooking Spray
salt and pepper to taste

Directions:
Slice potatoes to about 1/8" thickness. Spread out in a single layer on a baking sheet that has been sprayed with cooking spray. Lightly spray the tops of the potatoes with cooking spray too. Sprinkle with seasonings. Bake at 425 for 15-25 minutes. Start checking the chips at about 15 minutes. Remove chips that are browning.

Parmesan Potato Pancake

Ingredients:
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions:
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Gruyère Potatoes

Ingredients:
1 tablespoon butter
1 cup whole or 2 percent milk or cream or half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch ancho chile powder
Pinch nutmeg
2 pounds Yukon Gold potatoes , peeled and sliced into 1/2-inch-thick rounds
3 tablespoons whole grain mustard
1 cup shredded Gruyere

Directions:
Preheat oven to 400°F. Butter a shallow 2-quart gratin pan or ceramic baking dish.In a large saucepan, combine milk, salt, pepper, chile powder, and nutmeg. Heat to boiling over a medium-high flame. Add potatoes and return to a boil; simmer a few minutes until mixture thickens slightly. Remove pan from heat; stir in mustard.With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer. Sprinkle with 1/2 cup Gruyère. Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyère. Bake 40 minutes, until potatoes are tender and top is golden.

Christi's Deluxe Chex Mix

Ingredients:
1 cup butter
1 teaspoon seasoning salt
1/2 teaspoon onion powder
3/4 teaspoon garlic powder

3 cups wheat Chex cereal
3 cups corn Chex cereal
3 cups rice Chex cereal
1 1/2 cups mixed nuts (no peanuts)
1 1/2 cups pretzels

1 bag peanut Holiday M&Ms

Directions:
Pre-heat oven to 250 degrees.
Combine the cereal, mixed nuts and pretzels in a large roasting pan. In a pourable dish (I used a glass measuring cup) melt the butter then add in the salt and spices. Stir until evenly incorporated. Pour over the cereal mixture and use a spatula to evenly coat the butter mixture on the cereal. Bake for 1 hour, stirring every 15 minutes.

Remove from the oven and after it has cooled, add in the peanut M&Ms.

Hot Fudge Sauce

Ingredients:

2 C chocolate chips (your choice - dark, semi sweet or milk)
1 can (1 1/3 C) evaporated milk
1/2 C butter
2 C powdered sugar
1 tsp vanilla

Directions:

Melt chips, butter, milk and powdered sugar. Bring to a boil. Cook for 4 minutes - stirring constantly. Take off heat and allow to thicken. Add vanilla.

Great gift idea!

Lollipop Cookies

Ingredients:
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

Directions:
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.Preheat oven to 350 degrees. Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.