I couldn’t think of a thing to blog about today so I decided to flip through my cookbooks and stop on a random recipe. Here are the two recipes I landed on:
Spicy Roasted Potato Wedges
5 Russet potatos cut in to 1/2 wedges
1/4 cup extra virgin olive oil
1 tablespoon smoked paprika
salt and pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 clove garlic, minced
1. Preheat oven to 450 degrees. In a large bowl combine potatos oil paprika salt pepper cayenne and thyme. Toss well to coat.
2. Divide potatos between to rimmed baking sheets in a single layer. Bake for twenty minutes. remove from oven and flip potatos over. Sprinkle with garlic. Return to oven and bake for another twenty minutes.
3. Serve hot or at room temperture.
Thumbprint Cookies
1 package softened cream cheese
3/4 cup softened butter
1 cup sugar
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1 1/4 cups raspberry preserves
1 cup chopped pecans if desired
Beat cream cheese and butter in a large bowl with electric mixer on medium speed until well blended.
Add sugar. beat until light and fluffy. Blend in vanilla. Gradually add add flour beating until well blended after each addition. Add baking soda. Mix well. Add pecans IF DESIRED. Mix just until blended. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Shape dough into balls. Place 2 inches apart on an ungreased baking sheets. Indent centers with thumb. Bake for then minutes. Fill each cookie with 1 teaspoon of preserves. Continue baking for 8-10 minutes or until golden brown. Cool completely on wire racks.
**Makes about 5 dozen
**Other flavors of preserves may be used as well.
