Baked Sweet Potato Fries

I've made these before but I really like the seasoning I found at Our Best Bites.

2 medium-sized sweet potatoes
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)


Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. You want them right on the cookie sheet.

Slice your sweet potatoes into french fry shape and size.

Put the spices in a big plastic bag. Shake to mix. Add olive oil and sweet potatoes to the bag. Shake again to coat.

Place the fries on the baking sheet - not touching.

Place cookie sheet in pre-heated oven.Bake for 15 minutes. Flip fries with a long spatula. Bake for another 15 minutes... or until they are a nice, golden brown.

Serve immediately.

Sweet and Sour Meatballs (or Cocktail Sausages)

I got this recipe here at ourbestbites.com

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it's more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Oreo Truffles

I got this recipe from my sister-in-law, Carlee Simpson



1 package oreos (I like the mint)
1 - 8 oz package cream cheese, room temp.
White Chocolate melting chips (1 lb)
Milk or Dark Chocolate melting chips (1/2 lb.)

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

Roll into small balls and place on wax-lined cookie sheet. Refrigerate or freeze for 45 minutes.

Line two cookie sheets with wax paper. Melt white chocolate in microwave safe bowl (stopping to mix every 30 sec). Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

In separate bowl, melt chocolate. Put chocolate in a Ziploc bag and cut off a small corner. Drizzle white chocolate over balls. Let cool.

Store in airtight container, in refrigerator.

Pumpkin Dip

1 - 14 oz can of pumpkin
1 - pkg cream cheese
1 cup powdered sugar

Mix together and season with cinnamon, ginger, and cloves to taste.

If you would like to use the larger can of pumpkin, use 2 pkgs of cream cheese and a bit more powdered sugar according to taste. Put in fridge to chill and serve with cinnamon seasoned pita chips.

Pork Tenderloin with Balsamic Cranberry Sauce

2-3 lb pork roast tenderloin
6 tablespoons butter - divided
1/2 onion - finely chopped
3 tablespoons chopped fresh rosemary
1/2 can chicken broth (7 oz)
1 can whole berry cranberry sauce
3 tablespoon balsamic vinegar

Directions
1. Melt 2 Tbs butter in heavy large ovenproof skillet over medium-high heat.
2. Sprinkle pork with salt and pepper.
3. Sear pork on all sides, about 2 minutes.
4. Place pork in crock pot and cook on high with 2 cups of water for 1 1/2-2 hrs.
5. Meanwhile, melt remaining 4 tablespoon butter in heavy medium skillet over medium-high heat.
6. Add onion and rosemary; sauté until onion softens, about 3 minutes.
7. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
8. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes (could take longer).
9. Season with salt and pepper.
10. Slice pork and serve with sauce.

Orange Rolls

1 1/4 cup milk
1/2 cup shortening or butter
1/2 cup sugar
1 tsp salt
1 Tbsp yeast, dissolved in 1/3 cup warm water
2 well beaten eggs
1/4 cup fresh squeezed orange juice
2 Tbsp grated orange peel
5 cups flour

Scald milk & shortening or butter together and let cool.

Combine milk with sugar, salt, yeast mixture, eggs, juice and beat well. Add flour and orange peel at once and stir to mix. Rest for 10 minutes.

Knead again 5-10 minutes. Let rise 1 hour.

Roll out and shape into knots or crescents

Bake at 350 degrees for 15-18 minutes. Frost when cooled.

FROSTING
2 cups powdered sugar
6 Tbsp soft butter
Orange juice

Brownie Trifle

1 of your favorite boxed or homemade fudge brownie recipes
12 oz cool whip
1 large pkg of instant chocolate pudding
Fruit of choice (we used strawberries and blueberries)

Prepare brownie mix according to the recipe. Bake in a 9 x13 pan. Cool: break into small pieces.
Prepare chocolate pudding according to the recipe. Let is set up.
Place a third of the brownie pieces in an even layer in the bottom of a bigger casserole dish or a trifle bowl. Pour pudding mixture over brownies; Spread Cool Whip on top of pudding. Place cut up fruit over the Cool Whip. Repeat all steps beginning with the brownie pieces 2 more times. Chill and Serve.

Cheese Ball

2-8 oz softened cream cheese
1 small can crushed pineapple, drained
1/4 cup red bell-pepper, chopped
1 TB grated onion
1 1/2 tsp season salt
1 cup grated cheddar cheese
1 cup chopped pecans

Mix all ingredients except for pecans. Form into a ball, roll in chopped pecans. Refrigerate until firm.