Baked Sweet Potato Fries with Honey Spice Dip RECIPE FOR TODAY

Baked Sweet Potato Fries with Honey Spice Dip
INGREDIENTS
1 tablespoon brown sugar
2 1/2 teaspoons McCormick® Cinnamon, Ground, divided
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon salt
2 pounds sweet potatoes, peeled and cut into shoestrings
1 tablespoon canola oil
1/2 cup reduced fat sour cream
1/2 cup plain low-fat yogurt
1 tablespoon honey

DIRECTIONS
Preheat oven to 400°F. Mix brown sugar, 2 teaspoons of the cinnamon, ginger and salt in small bowl. Toss sweet potatoes with oil in large bowl. Add spice mixture; toss to coat well. Spread sweet potatoes in single layer on shallow baking pan sprayed with no stick cooking spray.

Bake 30 to 35 minutes or until sweet potatoes are tender and lightly browned, turning halfway through baking time.

Meanwhile, mix sour cream, yogurt, honey and remaining 1/2 teaspoon cinnamon in small bowl. Serve sweet potatoes with dip

Caramel in a Can - A BELIZEAN FAVORITE (Dulce De Leche) RECIPE FOR TODAY

Caramel in a Can (Dulce De Leche)  
A BELIZEAN FAVORITE FOR YELLOW AND WHITE CAKES
Ingredients1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract (optional)

directions
Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.

Cook's Notes:
The longer the milk cooks, the darker the caramel will be.
Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.

Balsamic Chicken Wrap RECIPE FOR TODAY

Balsamic Chicken Wrap
(Photo and Recipe by Lorinda Fleming)

4 whole wheat tortillas
1 can of chunk chicken or one cooked chicken breast, diced
1 carrot, shredded
1/4 head of cabbage
1 celery stalk, chopped
1 garlic clove, minced
1 small onion, diced
1/4 c. mozzarella cheese
2 Tbsp. Balsamic Vinaigrette
1 Tbsp. oil

Heat skillet with oil on medium heat. Add cabbage, carrot, celery, onion, and garlic. Stir until veggies are tender but not browned.

Add chicken and balsamic vinaigrette. Stir til chicken is heated well.

Warm tortillas in microwave for 30 secs. Split cheese between the 4 tortillas. Add 1/4 of cabbage mixture to each tortilla.

Fold ends in and then wrap the mixture with the tortilla tightly. Cut in half and enjoy!

Serves: 4

Hush Puppies RECIPE FOR TODAY

Hush Puppies (with allspice) 
INGREDIENTS
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

DIRECTIONS
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Strawberry Cheesecake Delight RECIPE FOR TODAY

Strawberry Cheesecake Delight

Yield: 8 servings

INGREDIENTS
12 oz lite whipped topping, thawed
1 sm pkg sugar /fat free cheesecake pudding mix (dry)
18 oz strawberry yogurt
16 oz (1 lb) strawberries, fresh or frozen, sliced
2-3 bananas, sliced (only add before serving)
Opt: mini marshmallows (also add before serving)

METHOD
Stir topping, yogurt and pudding together in a large bowl. Cover and put in refrigerator for 1 hour. Add berries, bananas and marshmallows (if using) and fold gently. Serve with sprinkling of crunchy granola or chopped, roasted nuts.

Double Ranch Fries RECIPE FOR TODAY

Double Ranch Fries 
3 large potatoes, scrubbed
1 cup milk
1 (1 ounce) package dry Ranch-style dressing mix 
1 pinch garlic salt
1 quart oil for frying, or as needed

Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
Cut potatoes into wedges or fries, and soak in a bowl with milk. Stir together the ranch dressing mix and garlic salt; place on a plate or in a bag. Drain potatoes, and roll in the seasonings to coat.
Place potatoes into the deep-fryer in batches so they are not too crowded. Fry for 5 minutes, or until golden brown. Drain on paper towels, and season with leftover seasoning mixture.

Pineapple Upside-Down Cheesecake RECIPE FOR TODAY

Pineapple Upside-Down Cheesecake
by DELISH 

TOTAL TIME: 4:30

PREP: 0:30

 INGREDIENTS
FOR THE TOPPING
Cooking spray, for pan
1/4 c. unsalted butter
1/2 c. packed brown sugar
1 20-oz. can pineapple rings in juice
stemless maraschino cherries

FOR THE CAKE
1 box yellow cake mic
1/3 c. oil
1 c. pineapple juice
3 eggs

FOR THE CHEESECAKE
3 8-oz. packages cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
2 tsp. vanilla extract
1/2 tsp. kosher salt

DIRECTIONS

1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.