Preheat oven at 350. Prepare a baking sheet lightly with cooking spray.
Arrange potato slices in1 layer on baking sheet and bake, turning occasionally, for 45 minutes or until golden brown. Ina small bowl, combine cheese and paprika and sprinkle mixture over the potatoes. Bake 5 minutesmore, let cool, and transfer to a serving dish.
Makes about 2 cups or 120chips.
Serving Ideas: These are good with hot dogs and burgers too.
2½ cups shredded carrots-hand grate for finest carrots
1 cup sweetened flaked coconut (pre-toast for more flavor, if desired)
1 cup chopped walnuts, plus extra for decorating top, if desired (pre-toast for even more flavor, if desired)
Orange Zest Cream Cheese Frosting:
½ cup butter (softened)
8 ounce cream cheese (softened)
1 teaspoon vanilla extract
1 tablespoon orange juice
1 teaspoon orange zest
1 lb. powdered sugar
Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottom with parchment paper, then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. I prefer to use the non-stick baking spray that has the flour in it for easy removal.
In a small bowl, combine the crushed pineapple with juice and the golden raisins and set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla and mix well.
Add in the flour, baking soda, salt, cinnamon, ginger and nutmeg. Mix just until blended.
Stir in the carrots, coconut, crushed pineapple and raisins with juice and the chopped walnuts. Mix until just blended together.
Pour into the prepared 9-inch cake rounds. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
Meanwhile, in a large bowl, beat the butter and cream cheese until nice and fluffy. Add in the vanilla, orange juice, orange zest and sifted powdered sugar. Beat until smooth. If it is too thin, add in some powdered sugar or additional orange juice if too thick.
When the cake layers are completely cool, you can level the cake using this handy little inexpensive cake leveler cutter, then frost the top of one cake layer and place the other cake layer on top. Decoratively swirl the top of the cake with the remaining frosting, leaving the sides unfrosted. Scatter walnuts on top, if desired.
3 pieces large baking potatoes, unpeeled, cut into ⅜ inch strips
1 tablespoon oil
Season salt
Heat oven to 425 degrees. Spray large cookie sheet with cooking spray. In plastic bag, shake potatoes with oil until well coated. Arrange in single layer on sprayed cookie sheet. Bake at 425 degrees; 15 minutes; carefully turn. Sprinkle lightly with seasoned salt. Return to oven and bake for an additional 5 minutes or until tender. If desired, broil 1 to 2 minutes for additional browning.
I use any potato I find handy, even yams. Peel the skin, cut in cubes so it will cook faster.( slide a fork in the potato and it should go in easy but not mushy.) Drain the water from the pot. I use sour cream and butter in place of milk. Whip with beater until it is the texture you like. Salt and pepper. You can add garlic to the water when cooking the potatoes also. So many different flavors can be added. Hope this gave you some ideas.
Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.
