5 large potatoes, peeled
1 small onion
2 eggs lightly beaten
1/4 Cup bread crumbs, matzah meal or flour
1 1/2 Tsp coarse salt (1 tsp if using kosher salt)
Freshly ground black pepper
1. Grate potatoes coarsely or finely, to your preference. Finely grate onion.
2. Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
3. Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.
4. Heat the 1-inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each Latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
5. Fry 3 to 4 minutes on each side, until golden and crisp around the edges: repeat procedure until finished with all the batter.
6. Blot excess oil with paper towels, serve warm with desired topping.
4 flavored or plain pita folds or pita pocket breads
16 thin pretzel sticks, halved
1/2 Cup fat-free sour cream
1/2 Cup guacamole
2T finely chopped parsley
1/4T garlic pepper blend
1/4 Cup very finely chopped red bell pepper
1. Cut each pita into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form the tree
2. In a small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.
3. Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.
1 sliced banana FROZEN
1 1/2C milk
2tbs Greek yogurt
1/4c dry oats
1/8C dry shredded coconut
A few drops of vanilla extract maple syrup or honey to taste
1. Slice banana and lay on baking sheet, freeze for a few hours or overnight
2. Before making the smoothie, prepare the cup that you are serving it in by drawing a fun snowman face on the outside of the cup.
3. Add milk, frozen banana slices, Greek yogurt, oats, coconut and vanilla extract to a blender.
4. Blend until completely smooth, then taste, and add a little maple syrup or honey to sweeten if needed
5. Pour into the prepared cup, just before serving, top with whipped cream and sprinkles if desired.
4 Cups Chex cereal
3 Cups Cheerios cereal
2 Cups red and green M&M’s (one 11.40 oz bag)
1 Cup pretzels (halved sticks or mini twists
1 Cup lightly salted dry roasted peanuts
20 oz (five 4oz bars) white chocolate
2tbsp vegetable shortening
1/2 tsp vanilla extract
Festive sprinkle if desired.
1. Line a rimmed baking sheet with wax paper, parchment or a silicone backing mat. Set aside
2. In a large mixing bowl combine the cereal, M&M’s, pretzels, and peanuts. Set aside.
3. In a double boiler or in the microwave, melt white chocolate and shortening until smooth.
4.Remove from heat and whisk in vanilla extract. Pour chocolate over the cereal mixture and stir until coated. Pour over the prepared baking sheet, add sprinkles on top.
5.Chill in fridge for 30 mins. Break into chunks & enjoy.
1/2lb uncooked whole wheat penne pasta
2 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1 clove fresh garlic, finely minced
1 medium yellow or sweet onion, minced
4 (3oz) links cooked/smoked chicken sausage, sliced
1 bunch broccoli, cheese chopped into bite-sized pieces
3oz Parmesan cheese, finely grated, plus more for serving
kosher salt and freshly-ground black pepper, to taste
1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions (about 11 minutes).
2. Heat olive oil and butter in a large skillet over medium-heat, until butter is melted and oil begins to simmer.
3. Add the garlic and onion, cook, stirring occasionally, until just softened (about 2 minutes)
4. Add the chopped sausage to the skillet, and cook, stirring occasionally, until browned, about 5 minutes.
5.During the last two minutes of cooking, add reserved pasta water to the skillet with the sausage. Stir to combine. Add the Parmesan, and season with salt and pepper, to taste. Serve warm with an extra dusting of Parmesan. Enjoy!