HOMEMADE POTATO TOTS..

Potato Tots
Prep time: 45 minutes cook
Makes: About 54 tots
2 pounds russet potatoes {5-6 medium potatoes}, cut into chunks
1 medium sweet potato or yam {1/4 pound}, cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour
Pinch cayenne pepper
Freshly ground black pepper
Safflower or peanut oil, for frying
1. Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.
2. Combine the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
3. Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir, microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining 1/2 teaspoon salt.
4. Line a 9-inch square pan with parchment paper; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1-by-1 1/2-inch tots.
5. Heat at least 2 inches of oil in a deep saucepan or skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1-2 minutes. Remove the tots with slotted spoon, place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots.

Serve immediately.

Dipping Into New Options: Beyond Ketchup!!

Whether you make the from-scratch, Homemade Potato Tots {recipe above} or rely on tried-and-true Tater Tots originals, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce? Before you dismiss Tater Tots and it's ilk as another example of mid-20th century American food tinkering, consider where tots may actually came from. French-born and trained Jacques Pepin has an affirmative reply to the question of "If there was a classic culinary antecedent for tots." "Certainly potato croquettes {riced cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried} or potato duchesse {the same but no breading and baked} are the ancestors," says Pepin. He points curious cooks to "The Fannie Farmer Cookbook" and other classics for recipes.

DIPPING SAUCES, BEYOND KETCHUP..

TANGY SOY DIPPING SAUCE
Prep time: 5 minutes
Makes: About 2/3 cup
1/3 cup light {regular} soy sauce
2 1/2 tablespoons unseasoned rice vinegar
1 teaspoon sugar, optional
1 to 3 tablespoons chili oil, optional
1 piece {1-inch long} fresh ginger, peeled, finely shredded, or 2 cloves garlic, minced
Combine the soy sauce, vinegar and sugar in a bowl. Stir to dissolve the sugar.
Taste and adjust the flavors for a tart-savory balance.
Add chili oil as you like for heat.
Right before serving, add the ginger or garlic.
Nutrition Information per teaspoon: 2 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g protein, 217 mg sodium, 0 g fiber.

CHIPOTLE AIOLI
1 egg
2 egg yolks
2 crushed cloves garlic
1 tablespoon mustard
1/4 cup lemon juice
1/2 cup each: extra-virgin olive oil, canola oil
1/2 bunch cilantro, finely chopped
2 chipotle chilies, or more to taste
1 red onion, finely chopped
Combine the egg, egg yolks, garlic, mustard and lemon juice in a food processor or blender. Process until smooth. With the machine still running, add the olive oil and canola oil in a slow stream; blend until the mixture emulsifies to the consistency of mayonnaise.
Add the cilantro and chilies; blend until smooth.
Stir in the red onion; Serve.
Nutrition Information per tablespoon: 70 calories, 7 g fat, 1 g saturated fat, 17 mg cholesterol, 1 g  carbohydrates, 1 g protein, 17 mg sodium, 0 g fiber.

CHILE CON QUESO
Prep time: 5 minutes
Cook: 15 minutes
Makes: 2 cups
Melt 1 pound processed cheese {cut into 1-inch cubes} in a slow cooker or double broiler.
Stir in 1 can {10 ounces} tomatoes with green chilies.
Serve warm.
Best to use Velveeta cheese and a can of Rotel tomatoes, a brand of canned tomatoes with green chilies.

Nutrition Information per tablespoon: 58 calories, 5 g fat, 3 g saturated fat, 13 mg cholesterol, 1 g carbohydrates, 3 g protein, 186 mg sodium, 0 g fiber.

Kirk's Health Bar..

INGREDIENTS:
2 1/2 cups Old fashioned rolled oats
1/2 cup Whole wheat flour
1/2 cup Powdered milk, skim, non-fat
1/2 cup Flaxseed
1/2 cup Nuts, unsalted, chopped {choose your favorite kind}
1/2 cup Dried apples, no added sugar, chopped
1/2 cup Raisins
1 cup Honey
1/2 cup Peanut butter
1 tablespoon Olive oil
2 teaspoons Vanilla extract, Imitation
DIRECTIONS:
Preheat oven to 325 degrees.
Lightly coat a 9x13 baking pan with cooking spray.
In a large bowl combine oats, flour, dry milk, flaxseed, nuts, apples, and raisins. Stir to blend, set aside.
In a saucepan, stir together the honey, peanut butter and olive oil over medium heat until well blended. DO NOT let the mixture boil. Stir in vanilla. Add the dry mixture and stir until well combined. The mixture will be sticky but not wet.
Press mixture firmly into the prepared pan. Use your hands to evenly distribute the mixture.
Bake about 25 minutes or until the edges are brown.
Let Cool for 10 minutes on a wire rack. While still warm cut into 24 bars {6x4}. Remove the cut bars and allow to completely cool on wire rack.

Store the bars in an airtight container in the refrigerator.

Lovin' Turkey Leftovers..

Buy a big Thanksgiving turkey this year because you will want plenty of leftovers to make these tasty post-holiday recipes. Be sure to make extra mashed potatoes for the yummy Turkey Casserole, too.

From hearty salads to easy turnovers and a simple casserole, there are plenty of delicious ways to finish off turkey leftovers, and keep the flavors of the holidays going.

Turkey Casserole..

Serves 6
4 cups leftover prepared stuffing, divided
4 cups {about 1 pound} coarsely chopped leftover cooked turkey
3/4 cup mayonnaise, divided
1/4 cup whole-berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups {about 6 ounces} shredded mozzarella cheese
1/2 cup celery, thinly sliced
Preheat oven to 375 degrees.
Spray an 8-inch baking dish with nonstick spray.
Spoon 2 cups of stuffing into the baking dish and top with turkey.
Combine 1/4 cup mayonnaise with the cranberry sauce and spread evenly over turkey.
Combine the remaining 1/2 cup mayonnaise, potatoes and cheese in a large bowl.
Evenly spread this on top of the cranberry and mayonnaise mixture. Top it all with celery and remaining 2 cups of stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving.

If desired, garnish with dried cranberries.

Blushing Cranberry and Pear Turkey Salad..

1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce or cranberry relish
4 cups torn romaine lettuce
2 cups baby spinach leaves or mixed salad greens
2 cups cooked turkey, diced
1 medium pear, cored and thinly sliced
1/4 cup pecans, toasted and chopped
1/4 cup red onion, thinly sliced
In a medium bowl, combine mayonnaise and cranberry sauce, then set aside. In a large bowl, combine romaine, spinach and turkey. Just before serving, toss with the mayonnaise mixture. Top with pear slices, pecans and onion.
Garnish, if desired, with dried cranberries.
Serves 4