Laura Grenier

Grandma’s Favorite Chicken
My Grandma used to make this chicken and it was my mom’s favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken legs in a 9×13 inch baking dish.

Arrange potatoes carrots garlic and squash around the chicken.

Top with onion slices.

Season with parsley garlic powder salt and pepper.

Place 1/2 tablespoon butter on each chicken leg.

Pour water into pan to a level of about 1/2 inch.

Leftover Mashed Potato Pancakes
Any leftover mashed potatoes can be quickly transformed into mouthwatering potato pancakes with a crunchy bread crumb crust.

Combine mashed potatoes egg and pepper in a bowl and mix well together.

Pour bread crumbs into a small bowl.

Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.

Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned about 4 minutes per side.

Moist Potato Chocolate Cake
This is a rich chocolate cake with mashed potato to make it moist! It goes great with your favorite chocolate cream cheese frosting.

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour two 8-inch round cake pans.

Sift together flour cocoa powder baking powder and salt; set aside.

Melt the bittersweet chocolate in a cup or small bowl in the microwave stirring every 15 seconds until smooth.

Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).

Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions
A holiday side dish that will be talked about for days is roasted sweet potatoes with crisp bacon and the mellow sweetness of caramelized onion.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Spread the sweet potato chunks out on a large rimmed baking sheet after tossing them with olive oil, salt, and black pepper in a large bowl.

Stir after the first 20 minutes of roasting in the preheated oven until it is browned and tender, about 40 minutes.

Pumpkin Pie with Espresso Cream Cheese Swirl
Yossy Arefi’s innovative take on a traditional pumpkin pie recipe was motivated by the beloved PSL.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

Place the pie crust on a baking sheet after fitting it into a 9-inch pie dish.

In a big bowl, mix together pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a little salt.

Fill the pie crust, leaving a small space at the top.

In a medium bowl, whisk together cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a dash of salt.

Pour the cream cheese mixture over the pumpkin pie filling and then swirl it into the pumpkin with a toothpick or thin knife.

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)
Ayam Penyet (also known as Penyet Chicken) is an extremely hot and spicy Indonesian dish. Asian grocers carry the necessary ingredients.

Combine garlic 1 shallot ginger galangal coriander and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.

Combine chicken with the garlic paste water and salam leaves in a pot.

Bring to a boil reduce heat and simmer until chicken is cooked through about 20 minutes.

Meanwhile heat 2 teaspoons oil in a skillet.

Once the chicken is fully boiled fry the chicken in the skillet until it’s golden brown 5 to 10 minutes.

Strawberry Yogurt Pie I
Sliced strawberries, strawberry yogurt, and whipped topping are combined, then added to a baked crust and frozen over night. Add whole berries and mint sprigs to the crust of this creamy, sweet pie.

Mix yogurt with 3 and 1/2 cups of the dessert topping until blended.

Sweeten the strawberries if necessary.

Mix in strawberries and spoon into crust.

Freeze for at least 3 hours or overnight if possible until it’s firm.

Remove from freezer and top with remainder of dessert topping.

Store in freezer.

Arugula Hummus
Classic hummus gets a little kick with the addition of peppery arugula. Serve this as a dip or sandwich spread.

Place garbanzo beans arugula tahini lemon juice and garlic in a food processor; pulse until garbanzo beans are chopped.

Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth.

Season with salt and pepper.

Fabulous Olive Salsa by James
Making a zingy salsa with black and green olives, white onions, and green chiles is simple with a food processor.

Drain green and black olives and green chiles in a colander.

Chop white onion in a food processor pulsing several times.

Add green and black olives green chiles tomatoes olive oil red wine vinegar garlic and hot sauce to the processor.

Pulse several more times to mix; process until chunky 20 to 30 seconds.

Grandma’s Canadian Cashew Caramels
Chewy caramel and cashew candies are easy to make and simply irresistible.

Lightly spray a 9×13 inch baking dish with butter flavored cooking spray.

Arrange chopped cashews in the bottom of dish.

Combine brown sugar golden syrup sweetened condensed milk and butter in a large heavy bottomed saucepan.

Bring to a boil over medium-high heat.

Do not stir once the sugar syrup begins to boil.

Heat to 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.

Pour caramel over top of cashews.

Stir well.

Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour.

Cut cooled caramel into squares or roll into balls as desired.