Hanukkah Latkes (Potato Pancakes)

Things you'll need:

• 3 Large Potatoes
• 1 tsp Onion Powder (or 1 small onion- grated)
• 3 Eggs
• 1 tsp Salt
• 2 Tbsp Flour
• Vegetable Oil

How to:

1. Put about 1/4 inch of vegetable oil in deep skillet and heat on medium high heat
2. Rinse and peel potatoes
3. Using a cheese grater, grate raw potatoes into a large bowl (have remaining ingredients ready to add to potatoes as they will brown if they sit too long)
4. In a small bowl beat the eggs well
5. Add eggs, onion powder, salt, and flour to potatoes and stir to combine
6. Test oil with a piece of potato from mixture and if it sizzles the oil is ready
7. Drop large spoonfuls of mixture into oil (a large skillet should fit about 7 dropfuls at a time)
8. Do not touch them after dropped into the pan until you see edges starting to turn golden
9. After the bottom is golden flip over the potato pancake with a slotted spatula and cook other side until golden brown
10. Remove from pan and place on a paper towel covered plate to collect any excess oil
11. Sprinkle them lightly with salt
12. Serve warm with applesauce or sour cream (plain or other toppings work well too)

These turned out really good and were pretty easy to make! Enjoy!

Potato Soup

Things you'll need:

• 2 Large Russett Potatoes- Rinsed, Peeled, and Cubed (about 5 cups cubed)
• 1 Bunch of Celery Stalks- Cleaned and Chopped (about 2 cups chopped)
• 3 Cups Water
• 3 Tsp Chicken Boullion Granules (or omit this and the water and use 3 cups chicken stock)
• 1 Tbsp Onion Powder (use 1/2 cup diced onion if you like them)
• 2 1/2 Cups Milk
• 2 Tbsp Margarine
• 1/2 Cup Cheddar Cheese
• Salt/Pepper
• Oyster Crackers

How to:

1. In saucepan, combine potatoes, celery, water, chicken boullion
2. Bring to boil, reduce heat and simmer 15 minutes until potatoes/celery are tender
3. Strain mixture then return potatoes/celery back to pot (if you like a smoother soup use a potato masher to smooth out the chunkiness of the potatoes)
4. Add Onion Powder, Cheese, and Margarine and stir to combine
5. Add Milk and reheat stirring occasionaly (but don't boil or it will stick to pan)
6. Pour in bowl and top with extra shredded cheese and oyster crackers.

Potatoes/celery simmering away on the stove

Peppermint Chocolate Chunk Cookies

Things you'll need:

• 3 sticks butter
• 1 1/4 c. granulated sugar
• 1 1/4 c. brown sugar
• 2 eggs
• 1 Tbsp vanilla
• 4 1/3 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 c. chocolate chunks (one small bag)
• 2 c. crushed peppermint

How To:

1. Preheat oven to 375 degrees
2. In mixer on med-low speed cream together butter, sugar, brown sugar, eggs, and vanilla (make sure to scrape the inside of the bowl a few times to ensure all gets mixed)
3. Add flour, baking soda, and baking powder to mixer and mix until combined (again scraping the bowl)
4. Stir in chocolate chunks and crushed peppermint. (I used a package of 60 mini candy canes that I unwrapped, put into a ziplock bag, and mashed with a meat mallet)
5. Spray cookie sheet with nonstick cooking spray
6. Drop mixture by large rounded spoonfuls onto greased cookie sheet
7. Bake in 375 degree oven on center rack for 10 minutes