The Bestest, Crunchiest, Yummiest Oven Fries

The family gave these fries a top rating at supper tonight - and they WERE good! In fact, when I tried one, I thought, "Oh no! I have gone and made something addicting!" I will have to make them only occasionally or my waist line will reflect my liking for them!
As is my habit, I did not measure ingredients as I cooked. However, it should be fairly simple to guesstimate according to how many potatoes you are using.

CRISPY OVEN FRIES

1 large potato per person, cut into fries
rice flour to coat - 1-2 Tbsp per potato
seasoning salt
onion salt
olive oil 1-2 Tbsp per potato

Preheat oven to 375 degrees. Place cut potatoes in a bowl. Toss with flour to coat. Sprinkle generously with seasoning salt and onion salt. Sprinkle olive oil over potatoes and toss to coat. Dump onto baking sheet and cook for 45-60 minutes or until crispy and brown.
Enjoy with ketchup, salsa, or the dipping sauce below.

SMOKEY DIPPING SAUCE

1 cup sour cream (for dairy free, use 1 cup mayonnaise)

1-2 cups salsa, according to taste

2 tsp chili powder

2 tsp taco seasoning

few drops of smoke sauce

Stir all ingredients together - adjust seasoning to taste. Great with vegetables, tacos or fries.

Sweet Potato or Squash Bake

I never liked sweet potatoes, until I tried this recipe! Even my kids all eat this and love it! If you like pumpkin pie, you will like this. Also, it is much healthier than the traditional marshmallow topped potatoes.

3 cups hot, mashed sweet potatoes or butternut squash
1/2 cup milk or cream (I use coconut milk)
3 Tbsp butter or margarine (I use olive oil or coconut oil)
1/4 cup brown sugar or 3 Tbsp honey
1 egg
1 tsp cinnamon
1 tsp vanilla
1/4 tsp of each of the following: allspice, salt & nutmeg
(marshmallows for top, but optional)

-Combine the squash or potatoes and beat in milk, egg, sugar and spices until smooth. Pour into a greased casserole and bake at 350 degrees for 40 min or until set. If using marshmallows, add to the top and brown for 5-10 minutes. Serves 6-8.

Gluten Free Stuffing (Dressing)

No Christmas or Thanksgiving meal would be complete at our home without this side dish! I make this for the family get together on my Husband's side of the family. I times this recipe by three to serve forty people. One batch serves 10-12 people.

1 gallon bucket of gluten free bread cubes (about 1.5 loaves of bread, cubed). I usually collect

leftover toast, cornbread, bread heels, etc in the freezer to use for stuffing. I do not use

dry breadcrumbs to make this stuffing as the rice bread is so hard when dry. If you do

use dry bread, adjust the amount of liquid accordingly.

1/2 cup fat - turkey or bacon fat is best, but oil, butter, margarine, or lard are also good.

1 cup turkey or chicken broth or bouillon

2 cups celery, chopped (about 5 stalks)

2 cups onion, chopped (about 2 medium onions)
1.5 tsp salt

1 tsp pepper

4 tsp poultry seasoning

-Put the fat, broth, salt, pepper and seasoning into a sauce pan.

-Add cut vegetables and bring to a boil.

-Reduce heat and simmer for 10 minutes

-Place the breadcrumbs into a large roaster, casserole or slow cooker.

-Pour the seasoning/vegetable mixture over the bread cubes and stir to coat. If the bread still seems dry, add more broth.

-Bake in covered casserole for 45 - 60 minutes at 325 degrees. In the slow cooker, place on low for 2-3 hours.

-Serve with turkey or chicken.