Veggie Fries 4 Ways

Sweet Potato Fries

INGREDIENTS

• For the fries:
• 1 sweet potato
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 - 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
5. Enjoy!

Zucchini Fries

INGREDIENTS

• 2 zucchinis
• 1 cup panko
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

Carrot Fries

INGREDIENTS

• 2 carrots
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
4. Enjoy with dip in recipe above!

Asparagus Fries

INGREDIENTS

• 1 bundle of asparagus
• 1 cup crushed almonds*
• ⅓ cup parmesan
• 1 tablespoon garlic powder
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut off about 1-2 inches of asparagus ends. Set aside.
3. In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip asparagus in eggs, coating evenly, and then toss with the bread crumb mixture.
6. Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

*NOTE: To make crushed almonds, simply chop up almonds safely with a knife or use a blender to pulse them.

For the Greek yogurt chive dip

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons chives
• ¼ teaspoon salt
• ¼ teaspoon pepper

Source: https://www.buzzfeed.com

Video: https://www.facebook.com/video.php?v=1412984735438655

Crispy Bacon Grilled Cheese Roll Ups

Ingredients

• 8 slices of bread, crusts removed
• 8 slices of cheese or 1 cup+ grated cheddar
• 8 slices precooked bacon
• ¼ cup butter

Instructions

1. Using a rolling pin, roll slices of bread flat.
2. Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
4. Serve immediately.

Source: http://www.spendwithpennies.com/

Mini Blueberry Pies

Ingredients

• Two 9" Frozen Pie Crusts, defrosted
• 1 Jar of Blueberry Jam
• 1 Egg
• ½ Cup Icing Sugar (heaping)
• 2 Tablespoons Milk

Instructions

1. Preheat the oven to 350F.
2. Remove the defrosted pie crusts from the tin and carefully place on the counter.
3. Use a rolling pin to gently flatten them out (but don't roll them thinner).
4. Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
5. Place half the hearts on a silicon baking mat. Set the other half aside.
6. Add a generous spoonful of blueberry jam to the middle of each heart.
7. Beat the egg and add a small splash of water to it.
8. Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
9. Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
10. Press down around the edges with a fork to seal it all in.
11. Brush the egg mixture on top of each of the hearts.
12. Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
13. For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until it's a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.

Source: http://onelittleproject.com/

PEANUT BUTTER BALLS AKA BUCKEYE BALLS

What You'll Need

• 16 oz. peanut butter
• 1 pound confectioners sugar
• 1.5 sticks (3/4 cup) butter

How to Make It

1. melted chocolate bark for dipping
2. Mix together the peanut butter, sugar and butter.
3. Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. best stored in the fridge.
6. coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Source: https://cookyourfood1.blogspot.com

Festive Taco Nachos

What You'll Need

• 1 1/2 pounds ground beef 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1 package (about 11 ounces) tortilla chips 
• 2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces) 
• 1 small tomato, chopped (optional) 
• 2 tablespoons sliced pitted black olives (optional) 
• 2 tablespoons sliced green onions (optional) 

How to Make It

1.  Set the oven to 350°F.
2.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
3.  Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.
4.  Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.
5.  Bake for 5 minutes or until the cheese is melted. Top with the tomato,  olives and green onion.

Source: Campbell's Kitchen

Sunset Dip

What You'll Need

• 1 package (8 ounces) cream cheese, softened 
• 1 cup shredded Cheddar cheese  (about 4 ounces) 
• 1 cup Pace® Chunky Salsa 
• 1 package (about 12 ounces) tortilla chips 

How to Make It

1. Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese.
2. Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips.

Source: Campbell's Kitchen

Homemade Shamrock Shakes

1 pint (2 cups) vanilla ice cream

1 cup milk

1/2 teaspoon pure peppermint extract

1/4 teaspoon green food color

whipped cream

green sprinkles

Mini Mexican Chili Bites

Ingredients:

• 4 CHI-CHI'S® Burrito Size flour tortillas 
• 1 (15 ounce) can HORMEL® Chili No Beans 
• 3/4 cup shredded Cheddar or Monterey Jack cheese blend 
• 1 (2.25 ounce) can sliced ripe olives, drained Shredded lettuce 
• 1/2 cup sour cream 
• 1/2 cup sliced green onions

Directions:

1. Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
2. Spoon chili into each cup. Sprinkle with cheese and olives.
3. Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted. 
4. Serve on bed of shredded lettuce with sour cream and green onions.

Source: http://allrecipes.com

S’mores Blossom Cookies

INGREDIENTS:

1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

3. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

4. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
Source: Cook's Country

Pretzel Snowman Cookies

Source: BuonaPappa

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