1. Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
3. Preheat the oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat.
5. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes. Fry, turning pancakes once, until golden brown.
6. Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.

1. Bake cookies according to directions on package. Allow cookies to cool 10 minutes.
2. Meanwhile, in medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium speed until smooth.
3. Spread each cookie with 1 tablespoon cream cheese mixture.
4. Arrange sliced fruit on top of each cookie.
5. Sprinkle with powdered sugar before serving.

Serving Size- 24 cookies with topping

• Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth. Add the seasoning.
• Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175° to 180°, reduce the heat to low so that the water maintains this temperature.
• Partly cover with the pot lid and cook for 10 minutes.
• Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155°.

• Brush each chicken breast with olive oil.
• Sprinkle one side with the seasoning.
• Place the chicken season side down then season the other side.
• Cook each side for 9 minutes.
• Take temperature of thickest part of chicken. It should read 158-160°. Return and cook 2-3 minutes then check temperature again if under.
• Place on plate loosely covering it with foil. After five minutes check to see if the temperature is 165°.

Sautéed Chicken 

• Prep your chicken breasts by making sure they have an equal thickness over the entire breast. You can do this by pounding the thicker part of your chicken breasts with a rolling pin or meat pounder
• Drizzle chicken with olive oil, then rub the chicken both sides with the seasoning
• Heat a large skillet over medium heat. Add 2 tablespoons of olive oil.
• Add the chicken breasts to the pan and cook for 4-5 minutes on each side. Turn down the heat if it feels like it’s getting too hot.
• Once chicken is browned on both sides check the chicken’s temperature. It should be 165°.

• Preheat the oven to 400°
• In a small bowl beat together the cream cheese, feta cheese, peppers, and basil until blended.
• Transfer to a greased baking dish
• Bake until bubbly, 25-30 minutes.
• Serve with baguette slices or chips.

Serving Size: Makes 2 cups of dip

• Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
• Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
• After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream or gravy.
• Turn the burner off. Season the white sauce with the salt.
• Begin to add the shredded cheddar, one handful at a time, whisking it in until completely melted before adding more. Continue until all of the cheese has been melted into the sauce. If the sauce becomes too cold to melt the cheese, place it back over low heat only briefly to continue melting the cheese. Overheating the sauce can cause it to break and become grainy.
• Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. Serve the mac and cheese hot and enjoy!

Serving Size: 4

1. For the heat-treated flour: Place the flour in a large bowl.  Microwave on high in 30 second intervals, until a digital thermometer inserted into the flour reads 165˚ (check the temperature in multiple spots to get an accurate read). Stir well, then let cool completely. Remove any small clumps.
2. Combine the brown sugar and butter in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment until creamy and well combined, about 2 minutes. Add in the vanilla and milk and mix until combined.
3. In a small bowl, combine the salt and heat-treated flour. Add the flour mixture to the butter mixture in 2 to 3 batches, mixing thoroughly to combine between each addition. With the mixer on low, add in your mix-ins and mix just until combined.

Ingredients:

• 6 cans of corn
• 2 cup ricotta
• 1/2 cup feta cheese
• 2 tbsp lemon juice
• red pepper (to taste)
• salt (to taste)
• 2 bags tortilla chips

Directions:

1. Heat grill to medium. Grill corn, turning occasionally, until charred, 12-15 minutes.
2. Reserve 1/2 cup kernels and add the rest to a blender with ricotta, feta, and lemon juice. Blend until smooth.
3. Transfer to serving dish and sprinkle with reserved corn. Sprinkle red pepper, salt and pepper to taste.

Serving size:

• 6 tbsp. dip
• 16 chips

Serves: 20