GOLDEN BAKED POTATOES

This is a “make-ahead” type recipe, but can be prepared and used per recipe.

½ cup Cornflake crumbs
1 teaspoon Salt
4 to 6 medium Potatoes, peeled
2 Tablespoons Butter, melted

Heat oven to 375°.

Mix cornflake crumbs and salt.

Brush potatoes with butter, then coat with crumbs. Arrange in ungreased baking pan 9x9x2”.

Bake uncovered 1 hour (to serve immediately, bake until potatoes are tender, 15 minutes longer.)

Cover and refrigerate.

Note: If prepared ahead, remove from refrigerator 35 minutes before serving, heat oven to 375°. Bake Golden Baked Potatoes uncovered until tender, 25 minutes.

Yield: 4 to 6 servings

Store no longer than 24 hours before using if prepared ahead.

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MINI TOFFEE ROLLS

3 tablespoons Butter, softened
1/4 cup packed Brown sugar
1/2 teaspoon Ground cinnamon
8 teaspoons English toffee bits or almond brickle chips
1 tube (8 ounces) Refrigerated crescent rolls (I use the non-perforated version, makes it easier)
1/2 cup Confectioners’ (powdered) sugar
2 1/4 teaspoons Milk
1/8 teaspoon Vanilla extract

In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.

Separate the tube of crescent dough into four rectangles (If using the non-perforated version – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.

Cut each into six 1-in. slices; place cut side down into greased 8-in. square baking dish.

Bake at 375° for 14-16 minutes or until golden brown.

In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.

Yield: 2 dozen.

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Crispy Kale Chips

Oil spray (recommended: canola or olive oil)
1 large bunch kale
Kosher salt
Optional: Garlic or onion powder
Preheat the oven to 400 degrees. Coat two large baking sheets with oil spray. (The chips will be crispiest if baked directly on the baking sheet, without aluminum foil.)

Trim the ends off the kale and cut the leaves into 2-inch pieces. Divide the kale pieces between the two baking sheets and spread them into a single, even layer. Liberally mist the kale with oil spray and lightly sprinkle with salt (and garlic or onion powder if desired). Bake for 10 minutes, or until the kale is crispy to the touch and the edges are beginning to brown.

Serving Size
Serves 2 to 4

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Cut a medium-size sweet potato into 1/4-inch thick strips. Saute the strips in a tablespoon of vegetable oil over medium high heat until lightly browned about 5 minutes. Then sprinkle them with cinnamon or salt to taste.

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1 8-oz. carton Dairy sour cream
1 cup Half-and-half or light cream
1 6-oz. can Frozen orange juice concentrate, thawed
1 4-oz. serving size pkg. Instant vanilla pudding mix
Fresh stawberries, melon balls, orange slices, peach slices, apple chunks or banana chunks.

In a bowl, combine sour cream, light cream, orange juice concentrate and pudding mix. Cover and chill for up to 24 hours. (If mixture is too thick after chilling, stir in 1 or 2 tablespoons additional cream to thin the mixture.)
Serve as a dip for fruit such as strawberries, melon balls, orange or peach slices, or apple or banana chunks (brush apple and banana chunks with a mixture of lemon juice and water to prevent browning). Or spoon over balls of fresh fruit.

Makes 3 cups

Nutrition Note: Trim some fat by using light or non-fat dairy sour cream.
Nutrition facts per 2-tablespoon serving with fruit: 76 cal, 3gm fat, 8mg chol, 69 mg. sodium
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MOM’S FAVORITE SWEET POTATOES

3 to 4 servings 6 to 8 servings
2 cups 4 cups Cooked, mashed sweet potatoes (3 medium-large potatoes)
1 1/2 Tbls. 3 Tbls. Brown sugar
1 Tbl. 2 Tbls. Honey
1/2 small can 1 small can Crushed pineapple, drained
2 1/2 Tbls. 5 Tbls. Sweet cream* (whipping cream)*
2 Tbls. 1/4 cup Butter
1/4 cup 1/2 cup Chopped pecans
As desired As desired Marshmallows for topping

Topping per below
1 Tbl. 2 Tbl. Butter
1 Tbl. 2 Tbl. Brown sugar
1/4 cup 1/2 cup Crushed Rice Chex
1 1/2 Tbls. 3 Tbl. Finely chopped nuts

*Tip: Evaporated Milk can be used instead of the sweet cream or whipping cream

Combine mashed sweet potatoes with remaining ingredients, except marshmallows, and put into a buttered 2-quart (for 3 to 4 servings: 1 quart) casserole dish. Top with marshmallows and bake in 350 degree (F.) Bake in oven until marshmallows are lightly browned.

Variation: (for 3 to 4 servings: make 1/2 of this topping)
In place of marshmallows, melt 2 tablespoons butter in a skillet, add 2 tablespoons brown sugar, 1/2 cup crushed Rice Chex and 3 Tablespoons finely chopped nuts. Blend well and sprinkle over top before baking.

Yield: Yield: 3 to 4 servings or 6 to 8 Servings

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