Favorite Potato Wedge Recipe

 I'm really just posting this so I have an easy, quick way to find the ingredients.  Here's the full recipe link: https://cafedelites.com/crispy-garlic-baked-potato-wedges-recipe/


Items in the mix that the potatoes get flavored with.

• 1/4 cup olive oil
• 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
• 1/2 teaspoon onion powder
• 2 teaspoons salt, (adjust to your tastes)
• 1 teaspoon paprika
• 1/2 teaspoon black cracked pepper
• 2/3 cup finely grated or shredded parmesan cheese, divided
• 2 tablespoons fresh chopped parsley

Instructions

• Preheat oven to 390°F (200°C)
  

C's Merged Friendship Drink Mix

2.5 cups of orange drink mix  (one medium container that she buys at the store)
1.25 c instant tea
1 c sugar
1.25 lemondate mix
2t cinnamon

Combine.  :)

This was made from blending Grandma C's and Grandma G's recipies and multiplying it to make a large batch.

Pumpkin Pancakes (or Cookies, as J called them)

This recipie: http://detoxinista.com/2012/09/grain-free-pumpkin-pancakes/

1/2 cup almond butter  (We use peanut butter.)
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon honey, or stevia to taste  (We use honey.)

Preheat your oven to 350F, and line a baking sheet with parchment paper.
In a medium bowl, combine all of the ingredients and mix until a smooth batter forms. Use a 1/4 cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet.

Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping.

Pumpkin Brownie Waffles

...and i want to try this:
http://www.brit.co/pumpkin-brownie-waffles-a-dessert-ready-in-5-minutes/

Pumpkin Bread

I like this one:
http://sallysbakingaddiction.com/2014/09/08/pumpkin-chocolate-chip-bread/

Pumpkin Spice Cookies

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree (canned pumpkin)
1 cup sugar
1/2 cup powdered sugar
1/2 tsp vanilla
2 large eggs
4 cups all-purpose flour
1/4 tsp baking soda
1/5 tsp cream of tartar
1/2 tsp salt
1/2 tsp pumpkin pie spice.

in large bowl, stir butter, oil, sugars, vanilla and eggs together until smooth. Slowly mix in all dry ingredients until completely mixed. drop by spoonful onto greased cookie sheet; lightly flatten to 1/2 inch thickness using bottom of a glass (if dough starts sticking to glass, dust bottom of glass w/sugar and continue). Bake for 8-9 minutes in 350 degree oven.

Glaze:
3 cups powdered sugar
4 T water
1/4 tsp pumpkin pie spice. 

Spread 1 1/2 tsp glaze over warm cookie and let harden 2-3 hours.

Praline Walnut / Pecan Topping

I used this site

http://nikissweetside.com/new-orleans-praline-brownies/

for brownies and topping.  I used milk instead of heavy cream and the frosting didn't turn out right.  But it made EXCELLENT topping to go on ice cream.

I don't think either of you will use this since it contains massive amounts of sugar and nuts, but here it is:

Ingredients for Praline Frosting:

    1/2 cup whipping cream or heavy cream. If you do not have heavy cream on hand, use 3/4 cup whole milk and add 1/4 cup melted butter (not margarine) Mix well. Use 1/2 cup of mixture for recipe. Cover and refrigerate remaining half. Can be used in baking as a heavy cream substitute, but cannot be whipped for “whipped cream”.

    6 tablespoons butter (If using the heavy cream substitute described above, use only 2 tablespoons butter for this part of the recipe, NOT 6)

    1  1/2 brown sugar (I used light brown sugar)

    1/2 cup chopped pecans, plus a handful more for decoration. Pecans are preferred toasted, see instructions at the bottom of this page -but it’s optional.

    1  1/2 cup powdered sugar (confectioner’s sugar)

    1-2 teaspoons vanilla

Praline Frosting: In a medium saucepan, add heavy cream (or substitute), butter and brown sugar. Cook over medium heat until mixture comes to boil. Cook for 1 minute, stirring constantly. Remove from heat, add pecans, vanilla and powdered sugar. Mix thoroughly until smooth. Let cool 3-5 minutes, pour over cooled brownies.