PEANUT BUTTER AND OAT GRANOLA BITES

PEANUT BUTTER AND OAT GRANOLA BITES

3/4 C oats
2T unsalted, roasted sunflower seeds
2T pistachios, chopped
1/4 C dried cranberries, roughly chopped
1/4 C dried blueberries, roughly chopped
2T ground flaxseed
1/2 t kosher salt
1/2 C creamy peanut butter
1/4 C chunky peanut butter
1T honey
1/2 t vanilla extract

In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.
Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey.  If it is too wet add extra oats or flaxseed.
Line a baking sheet with parchment paper.  Roll a heaping tablespoon of dough into a 1 1/2" ball and then place it on the prepared baking sheet.  Repeat with the remaining dough.  Chill in the refrigerator at least 30 minutes before serving.  Store in airtight container in the refrigerator for up to 2 weeks.

THAI PEANUT NOODLES

THAI PEANUT NOODLES
pam@onceamonthmom.com

2 lbs boneless, skinless chicken cut into strips
2T olive oil
16 oz linguine noodles
1 C snow peas or broccoli
1C red bell pepper cut into strips
1C baby carrots or thinly sliced carrots
SAUCE:
1C water
4T olive oil
6T creamy peanut butter
1T Sriracha chili sauce
3T honey
4T soy sauce
3t ground ginger
2t minced garlic
GARNISH:
1C peanuts
1/2 C cilantro, chopped
3 medium limes, wedged

In a large skillet, saute chicken in oil until cooked through.  Add the veggies.  Cook the linguine to al dente in boiling water.Make the peanut sauce by whisking together all sauce ingredients in a bowl.     Add drained noodles to chicken adn veggies.  Mix the sauce with noodles mixture.  Cook about 5 minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.

FREEZING DIRECTIONS:
Prepare noodles as above.  Do not add garnish.  Allow to cool, then portion into freezer bags or containers.  Seal, label and freeze.  To serve: thaw in fridge.  Reheat in microwave in a covered, microwave safe bowl or on low in a large skillet on stovetop.  Add a little water if noodles seem gummy.  Serve with peanuts, limes and cilantro for garnish.

SMOKED SAUSAGE AND RED PEPPER FRITTATA

SKILLET STEAK AND POTATOES

SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com

2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional

1. Cut steak into bite-size pieces.  You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat.  Add onion; cook and stir 8 minutes or until beginning to brown.  Add garlic; cook and stir 1 minutes.
3. Add potatoes;  stir to combine.  Cook 4 minutes without stirring.  Sprinkle with salt, pepper, paprika and red pepper flakes.  Stir, scraping up any browned bits from bottom of skillet.  Add corn, tomatoes and steak.  Cook adn stir until heated through.  Garnish with parsley, if desired.
Makes 4 servings

HAM AND SWEET POTATO SKILLET

HAM AND SWEET POTATO SKILLET
Skillet Meals -- PHILcookbooks.com

2 medium sweet potatoes (about 1 1/4 lbs)
3C water
1T salt
1 fully cooked ham steak (about 1 lb)
1/4 C pure maple syrup
2T butter
1/2 C coarsely chopped pecans, toasted

1.  Peel sweet potatoes; cut into 3/4" pieces.  Combine water and salt in stockpot over medium heat.  Add sweet potatoes.  Simmer until almost tender, 8-10 minutes; drain well.
2.  Meanwhile, cut ham into 3/4" chunks; discard bone and fat.  Set aside.
3.  Combine syrup and butter in large skillet.  Bring to a boil. Reduce heat; simmer 3 minutes. Add ham and sweet potatoes; simmer, stirring occasionally, until ham is hot and sauce is bubbly and slightly thickened.  Sprinkle with pecans and serve.
Makes 4 servings

WILD RICE AND PEPPER FRITTATA

WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com

1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese

1.  Preheat broiler.  Heat oil in large nonstick ovenproof skillet.  Add shallot and garlic.  Cook and stir over medium heat 1 minute.  Add mushrooms.  Cookand stir 5 minutes or until tender.  Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika.  Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2.  Turn off heat.  Coat bottom and side of skillet with nonstick cooking psray.  Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper.  Pour eggs over rice mixture.  Cook over medium heat, tilting skillet to spread eggs over rice.
3.  When eggs are set but still glossy, sprinkle on cheese.  Place skillet about 5 inches from heat in broiler.  Broil 3-4 minutes or until cheese melts and frittata edges are browned.  Remove from oven.  Set aside 203 minutes to firm up.  Loosen edges of frittata.  Cut into 6 wedges.
Makes 6 servings.

GOAT CHEESE AND TOMATO OMELET

GOAT CHEESE AND TOMATO OMELET
Skillet Meals -- PHILcookbooks.com

3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley

1.  Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat.  Add egg mixture; cook 2 minutes or until eggs begin to set on bottom.  Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath.  Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet.  Fold one half of omelet over filling.  Continue cooking 1-2 minutes or until cheese begins to melt and center is set.  Cut omelet in half; transfer to serving plates.

Makes 2 servings

SCRAMBLED EGG AND ZUCCHINI PIE

SCRAMBLED EGG AND ZUCCHINI PIE
Skillet Meals -- PHILcookbooks.com

2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt

1.  Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet.  Add zucchini.  Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2.  Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine. 
3.  Turn heat to low and add egg mixture to skillet with zucchini.  Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges. 
4.  Transfer the skillet to oven and bake 5 minutes or until eggs are set.  Cut into wedges to serve.

Makes 4-6 servings.

PUFFY PANCAKE

PUFFY PANCAKE
Skillet Meals -- PHILcookbooks.com

3T melted butter, divided
1/2 C flour
1/2 C milk
2 eggs
1/4 t salt
1C sliced strawberries
2T chocolate syrup
Powdered sugar, optional

1. Preheat oven to 400 degrees.  Pour 2T butter into large ovenproof skillet; brush onto side of skillet.
2.  Combine flour, milk, eggs, remaining 1T butter and salt in medium bowl; whisk 1 minutes.  Pour batter into prepared skillet.
3.  Bake 20-22 minutes or until pancake is golden brown and puffed up side of skillet.  Remove from oven and immediately fill with fruit.  Drizzle with chocolate syrup; sprinkle with powdered sugar, if desired.
Makes 4 servings
NOTE:  pancake can also be prepared in a deep-dish pie plate

VEGGIE BEEF HASH

VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com

4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional

1.  Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2.  Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat.  Add beef mixture; press down firmly to form large cake.  Cook 4 minutes or until lightly browned adn heated through.  Serve with salsa, if desired.

Makes 2 servings

CORNMEAL PANCAKES

CORNMEAL PANCAKES
Skillet Meals -- PHILcookbooks.com

2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional

1.  Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended.  Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture.  Let stand 5 minutes.
2.  Lightly grease griddle or large skillet; place over medium heat.  For each pancake, pour about 1/3 cup batter onto hot griddle.  Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.

Makes 4 servings

CORNED BEEF HASH

CORNED BEEF HASH
Skillet Meals -- PHILcookbooks.com

2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs

1.  Place potatoes in 10" skillet.  Cover potatoes with water.  Bring to a boil over high heat.  Reduce heat to low; simmer 6 minutes.  Potatoes will be firm.  Drain potatoes in colander; sprinkle with salt and pepper.
2.  Wipe out skilllet with paper towel.  Add butter and onion; cook and stir over medium-high heat 5 minutes.  Stir in corned beef, horseradish and potatoes; mix well.  Press down mixture with spatula to flatten into compact layer.
3.  REduce heat to low.  Drizzle cream evenly over mixture, if desired.  Cook 10-15 minutes.  Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned.  Top each serving with 1 poached egg. Serve immediately.

Makes 4 servings.

BRATWURST SKILLET BREAKFAST

BRATWURST SKILLET BREAKFAST
Skillet Meals -- PHILcookbooks.com

1 1/2 lbs red potatoes
3 bratwurst links (about 3/4 pound)
2T butter
1 1/2 t caraway seeds
4C shredded red cabbage

1. Cut potatoes into 1/4-1/2" pieces.  Place in microwavable baking idsh.  Microwave, covered on HIGH 3 minutes; stir.  Microwave 2 minutes more or until just tender; set aside.
2. Meanwhile, cut sausage into 1/4" slices.  Cook sausage in large skillet over medium high heat 8 minutes or until browned and no longer pink in center. Remove from pan wiht slotted spoon; set aside.  Pour off drippings.
3. Melt butter in same skillet.  Add potatoes and caraway seeds.  Cook, stirring occasionally, 6-8 minutes or until potatoes are golden and tender.  Return sausage to skillet; stir in cabbage.  Cook, covered 3 minutes or until cabbage is slightly wilted.  Uncover and stir 3-4 minutes more or until cabbage is just tender yet still bright red.

Makes 4 servings

BREAKFAST MIGAS

BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com

1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro

1. Heat olive oil in 12" nonstick skillet over medium heat.  Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl.  Pour mixture into skillet.  Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese.  Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.

Makes 6 servings

BLACK BEAN SPINACH ENCHILADAS

BLACK BEAN SPINACH ENCHILADAS
thegardengrazer.com

SAUCE:
3C vegetable broth
1/4 C tomato paste
1/4 C flour
2T olive oil
2t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
Salt and pepper to taste

ENCHILADAS:
15 oz can black beans, rinsed & drained
1 1/2 C corn
6 oz baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2t cumin
3C shredded cheese
8 WW flour tortillas

Make the sauce; in a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2t cumin, garlic powder, onion powder, and chili powder.  Cook 1 minute, whisking.  Whisk in broth, bring to a boil.  Reduce to simmer and cook until slightly thickened about 8 minutes. Salt/pepper to taste and set aside.
IN a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.  In a large bowl, combine beans, 2C cheese, spinach, corn, green onions, 2t cumin, and cilantro.  Preheat oven to 375 degrees.
Lightly spray a 9x13" baking dish and pour a small amount of the sauce coat the bottom.   Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.  Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 C cheese on top.  Bake about 20 minutes, and garnish with cilantro and/or green onions, optional.

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE
thegardengrazer.com

1C cooked rice or quinoa
1/2 C salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 C corn
Romaine lettuce, chopped
Creamy Chipotle sauce
Optional additions:  green onions, bell pepper, avocado, cheese, cilantro

Cook rice.  While rice is cooking, prep veggies and make sauce.
When rice is cooked, stir in salsa.  Begin layering your bowl;  start with rice, then black beans, and veggies.  Drizzle the chipotle sauce on top and enjoy.

CREAMY CHIPOTLE SAUCE
1/2 C plain greek yogurt
1 chipotle in adobo sauce
1/2 t adobo sauce
1-2 cloves garlic
1T fresh lime juice
1/8 t cumin
Scrape away the seeds from the chipotle with a knife.  be careful -- seeds are hot.
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings as necessary.
TIPS:  if sauce is too thin, thicken with more yogurt.  If too thick add lime juice or olive oil

ALMOND CRANBERRY ORANGE RICE PILAF

ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013

2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling

In a large pot, melt the butter over medium heat.  Once it foams, add the orzo and cook until golden, 2 minutes.  Stir in the rice; season.  Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf.  Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary.  Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds.  Season then drizzle with evoo.

PEARLED BARLEY AND CORN SALAD

PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013

1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced

In a small pot, cover the barley with a couple inches of water.  Cover pot and bring to boil.  Salt the water and cook the barley until al dente, about 25 minutes.  Drain.
In a large skillet, heat the oil over medium-high.  When the oil ripples, add the corn; cook until lightly browned.  Stir in the onion, celery, and garlic; cook for 2 minutes.  Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture;  stir to combine.  Dress with the evoo, lemon juice and zest.  Season and serve at room temperature. or cold.

LEMON CHICKEN

LEMON CHICKEN
Chef Brad

Prep: 15 minutes
Cook: 15 minutes
Yield:  8 servings

8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped

Coat chicken in flour with salt and pepper.  In saute pan, brown meat in peanut oil.  After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest.  Pressure on high for 15 minutes.  Remove chicken from sauce and add more water if needed, pour sauce over chicken.  Garnish with fresh parsley and serve with brown rice or mashed potatoes.

SAUSAGE AND MILLET CARIBBEAN STYLE

SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad

1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar.  Place in grains and coat.  Add  in all the rest of the ingredients.  Cook at high pressure for 25 minutes.

LENTIL SOUP

LENTIL SOUP
Chef Brad

2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese

Heat the oil on a pot over medium heat.  Add onion, carrots, and celery.  Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes.  Add tomatoes, lentils, broth and pasta.  Stir then add thyme.  Cover and pressure for 12 minutes.  Serve in bowls sprinkled with cheese.

OLD FASHIONED CORNBREAD WITH QUINOA

OLD FASHIONED CORNBREAD WITH QUINOA
Chef Brad

2C freshly ground popcorn
2C wonderflour or spelt flour
1/2 C sugar
1t salt
1-2 C cooked white quinoa
1 ear of corn, roasted, kernels removed
2 1/3 C buttermilk
2 eggs
1/2 C butter
2T baking powder

Mix all ingredients in a bowl, whisking together till just combined.  Preheat oven to 375-400 degrees.Place batter in a sprayed baking dish and place in oven to bake for about 15-25 minutes.

PRESSURE COOKER BREAKFAST CEREAL/BROWN RICE HEAVEN

PRESSURE COOKER BREAKFAST CEREAL/BROWN RICE HEAVEN
Chef Brad

Prep: 2 minutes
Cook: 12 minutes

2C sweet brown rice
1C black quinoa, red will work
Coconut oil
Xagave
1t salt
5.5 C water

Add grains, water and salt to electric pressure cooker.  Cook on high for 12 minutes.
After pressure drops, add coconut oil, and xagave to taste -- about 1/4 C coconut oil and 1/3 C xagave. 
Can serve with fresh berries, peaches and cream or milk.

WHITE QUINOA CABBAGE SOUP

WHITE QUINOA CABBAGE SOUP
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings

3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish

In pressure cooker saute in butter the cabbage, garlic and onion.  Saute until tender.  Add remaining ingredients and pressure for 6 minutes.  Remove lid and garnish with desired topping.

SPAGHETTI WITH CAULIFLOWER AND TUNA

SPAGHETTI WITH CAULIFLOWER AND TUNA
Rachel Ray Magazine October 2013

1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti

Bring a large pot of water to boil.  Trim the cauliflower into bite-sizes florets.  Salt the water and cook cauliflower about 3 minutes.  Using a slotted spoon transfer to a plate to cool.  Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat.  Add the tuna, shallots, garlic, parsley stems, and chile.  Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower.  Toss and season with sea salt to taste.

SEVEN-LAYER PIZZA DIP

SEVEN-LAYER PIZZA DIP

1 (8 oz) package cream cheese, room temperature
2T finely grated Parmesan Cheese
2t dried oregano
Salt
1C marinara sauce
1 green bell pepper -- stemmed, seeded, & chopped
1C chopped pepperoni slices
1C thinly sliced fresh basil
1 1/2 C shredded mozzarella cheese
1C sliced black olives, drained
Breadsticks for dipping

In a large bowl, mix the cream cheese, Parmesan, oregano, and 1/2 t salt until well combined.  Transfer mixture to an 8" round dish and spread into an even layer.  Spread with the marinara sauce, leaving a 1/2" border around the edges.  Sprinkle with the bell pepper, pepperoni, basil, mozzarella and olives.  Refrigerate for at least 1 hour.  Serve with breadsticks for dipping.

APPLE CIDER DOUGHNUT HOLES

APPLE CIDER DOUGHNUT HOLES

Rachel Ray Magazine October 2013

Makes about 2 1/2 dozen
Prep: 20 minutes
Cook: 15 minutes

In a small saucepan,boil the cider until reduced to 2/3 C, 6-8 minutes.  Add butter adn stir until melted; remove from teh heat and let cool.  Whisk the egg.
In a large bowl, whisk the flour, 6T sugar, baking powder, 1/2 t cinnamon and the salt.  Stir in the cider mixture until just blended.
IN a medium bowl, whisk the remaining 10T sugar and 1 1/2 t cinnamon.
In a large saucepan, heat the oil until a deep-fry thermometer registers 340 degrees.  LIne baking sheet with paper towels.
When oil it hot, drop 5 or 6 T-sized scoops of dough into the oil.  Fry, turning, until browned and cooked through, about 2 minutes per batch.  Transfer the doughnut holes to the baking sheet and let cool.  Toss with the cinnamon and sugar.

PUMPKIN WAFFLE RECIPE

PUMPKIN WAFFLE RECIPE

www.number-2-pencil.com/2013/16/pumpkin-waffle-recipe/

Prep Time: 10 minutes
Cook Time: 2 minutes

2C flour
3T packed brown sugar
2t baking powder
1t baking soda
1t cinnamon or pumpkin pie spice
1/2t salt
1 1/2C milk
1C canned pure pumpkin
1 egg yolk plus 3 egg whites
4T melted cooled butter
2T apple cider vinegar

In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form.  Set aside.
Combine dry ingredients in a large mixing bowl and whisk together.
Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
Add pumpkin mixture to dry ingredients and stir to combine.
Gently fold in egg whites.
Use batter immediately in waffle maker.

RED BEANS WITH RICE

RED BEANS WITH RICE

12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice

Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender.  Add additional water if necessary.  Cook the ham in a little oil for 5 minutes.  Add onion, garlic, and bell pepper until tender.  Add beans and 5C cooking liquid to the onions and bell pepper.  Add more water if needed.  Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.

BLACK BEAN PIE

BLACK BEAN PIE

1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts

Spread 1/3 of mixture over tortilla.  Top with layer of shredded cheese.
Repeat layers.  Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.

SNICKERDOODLE CHEESECAKE

SNICKERDOODLE CHEESECAKE
Better Homes and Gardens  Nov 2013

Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours

2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 T sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.
3.  IN a small bowl stir together 1T sugar and 1/2 t cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon sugar mixture.  Place springform pan in a shallow baking pan.
4.  Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken.  Cool in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.  Makes 12 servings.

WHITE BEAN AND GARLIC DIP

WHITE BEAN AND GARLIC DIP

Family Circle Dec. 2013

Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours

2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads

Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans.  IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots.  Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper.  Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol

CHICKEN SALAD

5-MINUTE CHICKEN SALAD

I didn't feel like hanging out in the kitchen much today, so I opted to whip up a quick batch of 5-minute chicken salad. I went to Costco this week and picked up a rotisserie chicken for a whopping $4.99 {and some croissants too!} so literally the entire dinner was ready in less than 10 minutes! Add a few multi-grain tortilla chips and a handful of cherries and dinner is served! My kind of meal after a hectic day.

This "recipe" is so versatile. Don't have an apple on hand? Try pineapple tidbits instead. Don't like raisins? Dried cherries are lovely in it too. Also, feel free to add sliced almonds, grapes, water chestnuts or chopped pecans. Serve it inside a lettuce wrap for a gluten-free version or just plain for an afternoon snack! Also, you'll notice I use plain yogurt instead of mayo. I personally like the taste and health benefits better, but if you miss the sweetness, you can add 1-2 tsp of honey or sugar to the salad as well. Taste it first though! If you add a lot of sweet fruit, chances are you won't even miss the added sugar.

5-Minute Chicken Salad

·    2 cups diced cooked chicken {canned version works well too!}

·    about 1/4- 1/3 cup plain yogurt, depending on how much moisture you prefer

·    1 apple, diced but not peeled

·   3 stems of celery, sliced

·   about 1/4 cup raisins, craisins or any other small dried fruit

·  dash of salt, pepper, dried parsley and onion powder

·  dash of lemon juice

Chop, dice, and/or slice everything and toss in a bowl. Add the dash of lemon juice and stir a bit, coating the apples. Add in yogurt and stir, coating everything well. Mix in seasonings, tasting along the way.

ITALIAN BREAD BOWLS

ITALIAN BREAD BOWLS

Makes 6-8 bowls

1 1/2 T active dry yeast
2 1/2 C warm water
2t salt
2T oil
7C flour
1T cornmeal

In large bowl dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well.  Stir in the remaining flour, 1/2 C at a time, beating well after each addition until a soft but not sticky dough is formed.  You may not need to use all 7C of flour.  This bread bowl needs to be a bit firmer than a roll/bread dough.

When the dough as pulled together,  turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.  Punch dough down, and divide into 6-8 equal portions.  Shape each portion into a round ball/cylinder -- you want the dough to rise up more than out.
Place loaves on a lightly greased baking sheet sprinkled with cornmeal.  If desired, slash the top surface of the bread bowl several times with a sharp knife.   Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees.  Bake in preheated oven for 15-18 minutes until golden brown and baked through.

BAKED ZITI

BAKED ZITI

1 lb dry ziti pasta
1 onion, diced
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 C sour cream
6 oz mozzarella cheese, shredded
2T grated Parmesan cheese

Bring a large pot of water to a boil.  Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat.  Add spaghetti sauce, adn simmer 15 minutes.
Preheat oven to 350 degrees.  Butter a 9x13" baking dish.  Layer as follows:  1/2 of ziti, provolone cheese, sour cream, 1/2 sauce mixture, remainig ziti, mazzarella cheese adn remaining sauce mixture.  Top with grated Paremsan cheese.
Bake for 30 minutes in the pre-heated oven, or until cheeses are melted.

SANTA FE CHICKEN WRAPS

SANTA FE CHICKEN WRAPS

1 large red bell pepper, chopped
1 medium onion, chopped
1 pkg taco seasoning
1 (15 oz) can beans, rinsed & drained OR 2C cooked beans
1 (14.5) oz can tomatoes, drained but reserve the liquid
1 1/2 C jack cheese, shredded
2C chicken, cooked and diced
6 (10") flour tortillas
1 1/2 C cooked rice
2T olive oil

Saute pepper and onion with taco seasoning;  add beans, tomatoes, chicken and rice.
Warm through. Divide chicken mixture amongst the tortillas, add cheese, then roll up and cut diagonally.

EASY CROCKPOT POTATO SOUP

EASY CROCK POT POTATO SOUP

1 pkg, 30 oz, frozen hashbrowns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 C onion
1/4 t black pepper
1 pkg, 8 oz, cream cheese
4 slices cooked bacon
TOPPINGS:
Shredded cheese
green onions
sour cream

Cook bacon until good and done, drain on paper towel to soak up grease.
Combine all ingredients in crock pot, except cream cheese and toppings. 
Cook on low for 6-8 hours.  In last hour, add cream cheese and cook until well combined.

WHITE BEANS AND PASTA

WHITE BEANS AND PASTA

1 large onion, diced
3 cloves garlic
Fresh or dried basil
1 can chicken broth
Salt and pepper to taste
1 can nave/white beans
1/2 lb spaghetti, cooked

Saute onion in a little olive oil until transparent.  Add garlic and cook, not burning.
Add broth, salt, pepper and basil.  Simmer 15 minutes.
Add beans, juice and pasta.  Stir.
Serve imediately with garlic bread and grated Parmesan cheese.

CROCK POT FRENCH TOAST

CROCK POT FRENCH TOAST

1 loaf whole wheat bread

1 dozen eggs

2 C milk

2t cinnamon

2t vanilla extract

2T brown sugar

In a side, flat-ish bowl, whip eggs then add milk, cinnamon, vanilla, and brown sugar.  Mix well.  

Dip bread into the egg mixture and place in greased crock pot.

Pour the remaining egg mixture over the top of the bread.

Cook on low 6-8 hours.

15 minutes before serving, remove lid and continue to cook to brown on top.

CROCK POT POTATOES, BACON AND CHEESE

CROCK POT POTATOES, BACON AND CHEESE

3 large potatoes
1/4 lb bacon, chopped into small pieces
1 C onion, diced
2-3 cloves garlic, sliced
Salt and pepper
3T butter
2C cheese, grated
1-2 T green onion, sliced

Line a 6 quart crock-pot with a liner.   Slice potatoes in half horizontally and then vertically.  Sliced quartered potatoes into approximately 1/4" slices.  Line the bottom of the lined crock pot with a layer of potatoes, onions and garlic.  Sprinkle salt and pepper on the layer of potatoes, onions and garlic.  Add remaining sliced potatoes, onions and garlic and season again with salt and pepper.  
Add chopped bacon -- you do not need to cook the bacon before adding to the crock pot.
Add 1 cup of cheese and dot with 3 T of butter.  Cook potatoes on high for 4-5 hours or on low for 8-10 hours.  When teh cooking time is done, top wiht remaining 1 cup fo cheese and sliced green onions.

APPLE CHEDDAR FONDUE

APPLE CHEDDAR FONDUE

Rachel Ray Magazine, Oct 2013

1 C cider
8 oz yellow cheddar, shredded
8 oz Monterey jack, shredded
2T cornstarch
Freshly grated or ground nutmeg
Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  in a medium bowl, toss teh cheese with the cornstarch.  Gradually stir the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to afondue pot.  Serve with sliced apples.

CINNAMON SYRUP

CINNAMON SYRUP

1/2 cup white sugar 
1,2 cup packed brown sugar 
2 Tablespoons all purpose flour
1 tsp ground cinnamon
1 tsp vanilla extract
1 cup water

Stir all ingredients together in a  small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed. 

PUMPKIN PANCAKES

PUMPKIN PANCAKES

1 cup flour

1 1/2 Tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp salt

3/4 cup milk

1/2 cup pumpkin puree

1 egg

1 Tbs vegetable oil

1 Tbs vinegar

In a bowl, mix together the milk, pumpkin,egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt. Stir into pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoup the batter onto griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

CINNAMON SYRUP:

1/2 cup white sugar 

1,2 cup packed brown sugar 

2 Tablespoons all purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1 cup water

Stir all ingredients together in a  small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed. 

CHOCOLATE CUPCAKES

CHOCOLATE CUPCAKES

from Family Circle, April 2013

1 1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsalted butter, softened
1 C sugar
2 large eggs
1/4 C plain yogurt or sour cream

Heat oven to 325 degrees. Place paper liners in cups of mini muffins pans. (36 total) 

In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. 

In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cups water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.

Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired. 

VARIATIONS:

COOKIES AND CREAM: 
Finely chop 1/3 cup mini Oreo cookies (about 10 cookies); fold into batter.
To frost: Beat 1/2 cup (1 stick) softened, unsalted butter, 2 cups powdered sugar and 2 Tbs milk. Crush 8 mini Oreos and fold into frosting. Spread frosting over cupcakes and top each with a mini Oreo. 

CHOCOLATE-COVERED PRETZEL:
Chop 12 small chocolate- covered pretzels (1/2 cup chopped). Fold into batter. To frost: Melt 3 oz coarsely chopped semisweet chocolate in microwave for 1 1/2 minuttes. Stir until smooth. Cool slightly. Beat 1/2 cup (1 stick) unsalted butter with 2 cups powdered sugar, and 2  Tbs milk. Beat in 1 heaping Tbs of the melted chocolate. Transfer remaining chocolate to a resealable plastic bag. Spread frosting over cupcakes. Snip a small corner from bag and drizzle chocolate over cupcakes. (reheat if needed.) Top with chopped chocolate covered pretzels.

COCONUT:
Finely chop 1/2 cup sweetened flake coconut. Fold into batter along with 1/2 teaspoon coconut extract. 
To frost: Combine 1 egg white, 1/4 cup sugar, 2 tsp water, and a pinch of salt in a double boiler set over simmering water. Cook, whisking constantly, until mixture is foamy and registers as 160 degrees on an instant read thermometer. Remove top of double boiler and beat with until stiff peak forms. Beat in 1/2 tsp coconut extract. Spread thin layer over cupcakes and top with 1 1/3 cups sweetened flake coconut. 

GRASSHOPPER MINT: 
Unwrap and chop 12 Andes mints (about 1/3 cup) and fold into batter. 
To frost; combine 1 stick (1/2 cup) softened unsalted butter with 2 cups powdered sugar, 2 Tbs milk, 1/2 tsp peppermint extract and two drops green food coloring in a bowl. Beat in medium speed until smooth. Spread over cupcakes and roll edges in  16 unwrapped and finely chopped Andes mints. 

S'MORES:
Chop 3/4 cup honey graham sticks and fold into batter.
To frost: Melt four 1.55 oz chocolate bars in microwave for 1 minute, stirring halfway. Stir until melted and smooth. Crush 1/2 cup honey graham sticks. Dip top of each cupcake in chocolate. Roll edge of cupcake in crushed graham crackers. Top each with 4 or 5 mini marshmallows. Broil 4 inches from heat, ! minute or until golden brown.

VANILLA CUPCAKES

VANILLA CUPCAKES

from Family Circle Magazine, April 2013

2C all-purpose flour
1 1/2 t baking powder
3/4 t salt
10 T unsalted butter, softened
1C sugar
3 large egg whites
1t vanilla extract
3/4 C water

Heat oven to 325 degrees.  Place paper liners in cups of muffin pans.
In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, beat butter until smooth.  Add sugar and beat until fluffy, about 2 minutes.  Add egg whites, one at a time, beating well after each.  Beat in vanilla.  On low, beat in half of the flour mixture, then 3/4 cup water.  Beat in remaining flour mixture.  
Divide batter evenly among prepared cups.  Bake at 325 degrees for 18 minutes.
Frost and decorate as desired.

VANILLA CUPCAKE VARIATIONS:
BANANA SPLIT
Mash 2 ripe bananas and finely chop 4 strawberries.  Fold fruit into batter.  Along with 1/2 t banana extract.  To frost: Whip 1 1/4 C heavy cream with 3T confectioners' sugar.  Transfer to a pastry bag fitted with a large star tip.  Pipe whipped cream onto cupcakes.  Sprinkle with finely chopped walnuts and top each with a maraschino cherry.

APPLE COBBLER
Toss 1 peeled, cored and diced Gala Apple with 2T cornstarch.  Melt 1T butter in a skillet over medium heat.  Add apple, 2T packed light brown sugar, 2T water and a pinch of salt.  Cook 5-7 minutes.  Cool and fold into batter with 1/8t pumpkin pie spice.  To frost:  Beat 1/2 C softened butter with 2 C confectioners' sugar, 2T milk and 3/4 t pumpkin pie spice.  Spread over cupcakes.  Crumble 4 shortbread cookies and toss with 1/2 t pumpkin pie spice.  Garnish cupcakes with cookies crumbs. 

RED VELVET
Prepare batter, adding 1/4 C cocoa powder to flour mixture and 2T red food coloring when you mix in the vanilla extract.  To frost:  After baking, slightly trim 6 tops from the tallest cupcakes and crumble trimmings.  In a small bowl, beat 1 package (8 oz) cream cheese, 2/3 C confectioners' sugar and 2T milk.  Spread over cupcakes and sprinkle with cake crumbs.

STRAWBERRY SHORTCAKE
Combine 3/4 C (about 5 or 6) trimmed strawberries with 2t sugar in a mini chopper.  Pulse until chopped; fold into batter.
To fill and frost:  Beat 1 1/4 C heavy cream, 3T sugar and 1/2 t vanilla extract in a bowl until stiff peaks form.  Transfer to a piping bag fitted with a wide round tip.  Press frosting tip into cupcake and apply gentle pressure to squeeze frosting into each cupcake.  Dollop frosting onto top of cupcake and top with a thin strawberry slice -- you will need 6 strawberries.

PEANUT BUTTER CUP
Combine 1/4 C peanuts and 1/4 C mini chocolate chips in a mini chopper and pulse until chopped. Fold into vanilla batter.  To frost:  Beat together 1/4 C peanut butter, 1/4 C unsalted butter, 2 C confectioners' sugar, 3T milk and 1/8 t salt.  Spread over cupcakes and garnish with 1/2 mini-Reeses' peanut butter cups, unwrapped and chopped.

FRUIT AND NUT CRANBERRY SAUCE

FRUIT AND NUT CRANBERRY SAUCE

from Rachel Ray Magazine, Nov 2013

FRUIT & NUT CRANBERRY SAUCE
1 bag (12 oz) fresh cranberries
1 C sugar
1 orange, juiced, plus 1/2 t zest
1/2 C roasted pistachios, chopped
1 firm pear, cored and chopped
2T diced candied lemon peel
1/4 t ground cumin
Salt and Pepper

In a medium saucepan, cook the cranberries, sugar and orange juice over medium heat until the cranberries burst, 10 minutes.  Let cool.  Stir in the zest, nuts, pear, lemon peel and cumin; season.

SEASONED BUTTER RECIPES

SEASONED BUTTER RECIPES

Rachel Ray Magazine Nov 2013

Mix 4 oz room temperature, salted butter with any of the following combinations:
Combine ingredients in a food processor until smooth.

LEMON-CHIVE BUTTER
1/4 C chopped chives
1t lemon zest
1/4t paprika

ROASTED RED PEPPER
1/4 C roasted red pepper patted dry and chopped
1/4 t paprika

HONEY-MUSTARD
1T honey
1t dry mustard

CRAN-WALNUT-ORANGE
1/3 C toasted walnuts, chopped
1/4 C dried cranberries, chopped
1t orange zest

SWEET BERRY
1/4 C blueberry preserves
1t sugar

PUMPKIN PIE
1T canned pure pumpkin
1T packed light brown sugar
1/2t pure pumpkin pie spice

TWICE-BAKED SWEET POTATOES THREE WAYS

TWICE BAKED SWEET POTATOES THREE WAYS

6 large sweet potatoes, 3 lbs, scrubbed and dried

olive oil

4T butter, cut into small pieces

1 t cinnamon

1/2 t ground ginger

salt

TOPPING OPTIONS:

2/3 C pumpkin seeds

2/3 C pecans, chopped

2T butter

1T sugar

2/3 C mini-marshmallows

Preheat oven to 375 degrees.  Rub potatoes with a little olive oil and place on baking sheet.  Bake until tender, 40-50 minutes.  Let cool slightly.  Increase the oven temperature to 400 degrees.

Halve the potatoes lengthwise.  Scoop the flesh from the cooked potato halves into a large bowl. 

Mix butter, cinnamon, ginger, & 1t salt with the potato mixture.  Stir and mix well.   Fill the potato skins with the mixture and place on a baking sheet.  

Top with your choice of toppings.  Return to oven and bake 10 minutes.

SWEET POTATOES WITH CILANTRO

SWEET POTATOES WITH CILANTRO

• 2/3 cup dried cranberries
• 6 tablespoons EVOO
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1 teaspoon lime zest
• 3 1/2 pounds sweet potatoes, peeled, cut into 3/4-inch cubes
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Salt and pepper
• 1/4 cup chopped cilantro

1. Preheat the oven to 450 degrees . In a small saucepan, bring the cranberries, 2 tbsp. EVOO, the lime juice, sugar and 1/4 cup water to a boil. Add the zest, cover and remove from heat.
2. In a large bowl, combine the sweet potatoes, coriander, cumin and remaining 4 tbsp. EVOO. Season; toss to coat the potatoes. Spread on a large rimmed baking sheet and roast for 15 minutes.
3. Pour the cranberry mixture over the potatoes; toss to coat. Continue roasting until the potatoes are tender, about 15 minutes. Season; toss with the cilantro.