*   2  tablespoons extra virgin olive oil
* 1 large red onion, finely chopped
* 2 carrots, finely chopped
* 1 potato, peeled and chopped
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon ginger
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cumin
* 1/4 teaspoon cardamom
* 1 tablespoon tomato paste
* 1 cup chickpeas, drained and rinsed
* 1 1/2 cups water
* 1 cup frozen peas, thawed

Directions:

1. Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
2.Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.

Ingredients

* 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
* 8 ounces cream cheese, room temperature
* 1/2 cup sour cream
* 1/4 cup mayonnaise
* 2 cloves garlic, minced
* hot pepper sauce to taste
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1/4 cup fresh basil

Directions

In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

Can be served with fresh vegetables, any type of cracker, pita chips, etc.

Throw them in the oven or on the fire, cook and eat. YUM!

Place rack in the center of th eoven and preheat oven to 350.

Place butter and granulated sugar in a large mixing bowl and beat with mixer on low spped until the mixture is well blended. Increase the speed to medium and beat until fluffy. Add flour and vanilla, and beat on low speed until the flour is just incorporated. There’s no need to scrape down the side of the bowl. Aadd the potato chips and beat on low until the batter just comes together and the potato chips are incorporated.

Drop the batter by teaspoonfuls onto ungreased baking sheets (you’ll need 2), leaving an inch between the cookies. Bake until cookies are lightly browned around edges but still soft in the center. About 10 to 12 minutes. Remove baking sheets from oven and let cookies rest for 1 minute.

Transfer cookies to a wire rack to cool, then immediately generously sprinkle half of the confectioners’ suger over them, Let them cool completely then sprinkle with remaining confectioners’ sugar before serving.

Store in a plastic container, or cookie jar, at room temp for up to 1 week.

Preparation:
Combine melted butter with potatoes, sugar, milk and egg yolks. Sift flour, measure and sift with baking powder and salt. Add to the first mixture. Beat egg whites until stiff peaks form; fold into the batter. Drop by teaspoonfuls into hot deep fat, at 365°. Fry in batches until browned; remove with slotted spoon to paper towels or brown paper to drain. Sprinkle with powdered sugar or serve with syrup.

This is a do however you want with as much as you want and it always is yummy.

Toss potato spears in oil and spread on a sheet.
Sprinkle with salt and paprika and bake in a 400 oven for about 15 minutes

Gold potatoes look pretty with the paprika

small white potatoes
butter
salt
cayenne pepper
lemon juice
fresh oregano

This is one of those recipes that doesn’t have ingredient measurements but don’t despair because you can’t screw it up.

Thinly slice potatoes and spread out in an oven safe casserole dish. Dot with butter. Bake at 350 for 30 – 45 minutes (depends on how many potatoes you’re using) until the potatoes are cooked through. Toss with salt, cayenne pepper, lemon juice and fresh oregano to taste.

1 tablespoon(s) cold unsalted butter
1/4 cup(s) granulated sugar
1 tablespoon(s) granulated sugar
3/4 cup(s) pumpkin puree
1/2 cup(s) packed brown sugar
5 large eggs, separated, at room temperature
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) ginger
1/4 teaspoon(s) ground nutmeg
1/2 teaspoon(s) cream of tartar
Confectioners’ sugar, optional

Directions:

1. Heat oven to 375 F. Grease 6 (6-oz) soufflé dishes or ramekins with butter. Coat dishes with the 1 Tbsp granulated sugar. Refrigerate dishes until ready to fill.
2. In a large bowl, whisk pumpkin, brown sugar, egg yolks, cinnamon, ginger and nutmeg.
3. In a large bowl, beat egg whites and cream of tartar until soft peak form. Gradually beat in the 1/4 cup granulated sugar on high speed until stiff peaks form. Stir one fourth of the whites into the pumpkin mixture. Fold in remaining whites, in thirds. Fill prepared dishes to the top; set on a baking sheet. Bake 15 minutes or until firm around the edges. Dust with confectioner’s sugar if desired.

Drain artichoke hearts and cut into eighths. Mix all ingredients and put in a 2 qt. Casserole dish. Bake at 350 degrees for 20 minutes or until lightly brown on top. Serve with French bread slices or crackers.