1/2 cup, plus 2 tablespoons butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.
1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon & sugar
Roll up & Bake for 11-13 minutes at 350 degrees.
6 -10 grape tomatoes
cheese (mozzarella or Parmesan)
Slice the zucchini in half. Brush with olive oil, sprinkle with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Top with cheese. Bake 375 for 20 to 30 minutes until soft.
Cut a glow stick and shake the contents into a jar.
Seal the top
1 can (46 ounces) pineapple juice, chilled
1 can (46 ounces) orange juice, chilled
1 can (12 ounces) frozen limeade concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
3 liters ginger ale, chilled
1 pint each orange, lemon and lime sherbet
In a large punch bowl, combine the first four ingredients. Stir in ginger ale. Add scoops of sherbet. Serve immediately
1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.
2 8oz cream cheese boxes
2 big spoonfuls sour cream.
2 pkgs of taco seasoning
chopped black olives
chopped green pepper
4 cups shredded Mexican Cheese
Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion, tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!