Easy potatoes . . .

This is an easy way to have a nice potato sidedish without a lot of hassle.

Thoroughy wash and cut into quarters about ten (depends on the crowd you are feeding!) of the smallish, new potatoes. Put them in a pot of cold water and bring to a boil, turn down to simmer until JUST done. You don't want them 'falling apart' cooked at this point.

Heat up a couple tablespoons of oil and some butter in a large frying pan. Toss in your potatoes and cook until golden and crisp on each side. Sprinkle with salt and pepper and serve.

Make it the way you want it cake . . .

1/2 cup chocolate chips
1 cup butter (2 sticks) softened
1 cup firmly-packed brown sugar
1/2 cup granulated sugar
4 eggs
3 tablespoons grated orange zest
5 tablespoons orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups fresh or frozen cranberries

Preheat oven to 350 degrees.

Use vegetable spray on a 9-inch tube pan or two 8-inch round pans. Beat butter and sugars in bowl with electric mixer until light and fluffy. Add eggs, orange zesk and orange juice. Mix well. Add flour and baking powder and beat until combined. Stir in chocolate chips and cranberries.

Bake one hour to one hour ten minutes. Cool n pan ten minutes before removing to wire rack. Cool completely before icing.

Icing:
1 cup powdered sugar and enough orange juice to make a thick but spreadable icing.

OR

Melt 1 cup chocolate chips with a touch of butter and drizzle over cake.

OPTIONS:

Instead of cranberries, you can just double the chocolate chips or combine two flavors of baking chips.

OR

1 cup finely ground walnuts.

OR

Just leave it plain and ice with orange icing.

Thinking in advance . . .

Freeze 'n' Bake Biscuits

6 cups all-purpose flour
1/2 cup dry milk powder
1/4 cup baking powder
1/4 cup granulated sugar
2 teaspoons salt
2 teaspoons cream of tartar
2 cups shortening
1 1/2 cups water

In a large bowl, mix all dry ingredients together until well combined. Cut shortening into dry ingredients until mixture resembles coarse crumbs. Using fork, stir in water until mixture is just moistened.

Heat oven to 400 degrees F.

Turn dough onto well-floured surface. Lightly flour your hands and knead dough 8 to 10 times until smooth. Pat out dough about 3/4-inch thick. Cut into 1 1/2-inch squares or cut with biscuit cutter, without twisting biscuit cutter. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden.

Makes about 5 dozen.

To freeze, prepare but do not bake. Freeze, then place in plastic bags. Remove biscuits as needed and bake frozen for 30 to 35 minutes. Ingredients may be mixed, stored in container, water added and baked as needed.

Pumpkin Spice Cupcakes!

Mix together 1 package of yellow cake mix with
1 package 3.4 ounces instant vanilla pudding
1 cup pumpkin or apple sauce
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Mix thoroughly and put into your cupcake (paper lined, of course!) muffin tins.

Bake at 350 for about 20 minutes our until the tops are gently firm and bounce back to the touch. Cool before icing.

Butter Cream Icing

1 stick butter
1/4 cup Crisco
Approximately 3 cups powdered sugar
1 teaspoon vanilla extract
Milk as needed

Soften the butter and whip together with the Crisco. Add the powdered sugar gradually. Add the vanilla and enough milk
to make a spreadable icing.