Cheesy Potato Appetizers

Ingredients:

4 sweet potatoes, peeled and chopped
2 tbsp roasted seeds (such as pepitas)
1 ½ cups feta cheese, crumbled
¼ tsp chili powder (or more depending on taste)
Salt and pepper

Instructions:

Place the chopped sweet potatoes into a pot of boiling water and cook until tender. Drain and mash the potatoes until smooth, then ad the feta cheese, chili powder, salt and pepper. Place the roasted seeds onto a shallow dish. Shape the mixture into little balls and roll the potato balls in the seeds.

Chill for a few hours.

Spicy Oven-Baked Chicken Wings

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Ingredients:
Approx 3 lb chicken wings, thoroughly washed and cleaned
1/8 tsp garlic powder
2 tbsp hot sauce
½ cup soy sauce
½ cup honey
Salt and pepper

Instructions:
Preheat oven to 375° Fahrenheit and grease a large baking dish.

Prepare chicken wings by cutting off wingtips and cutting through joints.

In a bowl, mix the rest of the ingredients. Arrange the chicken wings on the greased baking dish and pour over the sauce. Bake in the oven for about 1hour until the chicken is no longer pink inside. If the chicken starts to burn, turn the heat down a bit.

Potato Corn Chili Fritters

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4 cups leftover mashed potatoes
2 eggs, beaten
1 cup corn (cooked)
1 tsp finely chopped green onion or chives
pinch chili powder
salt and pepper to taste
1/2 to 1 cup flour (more or less to form consistency desired)
oil for frying

In a bowl, put the potatoes and the eggs and stir until well blended.
Mix in the corn, onion, and chili powder; taste and season with salt and pepper if desired.
Add flour gradually, mixing as you add until you get a dough consistency that holds its shape well enough to stick together when you press it into a spoon.
In a large heavy skillet, put enough oil in so you have about 1/2 inch; put the heat on medium-high, and heat until sizzling.
Firmly scoop a heaping tablespoon full of batter, pressing and forming with your fingers until the dough sticks together, then push off into the hot oil. Cook for about 2 or 3 minutes until golden brown, then flip gently and cook the other side for about 2 to 3 more minutes or until golden brown.
Remove to a paper towel covered cooling rack, salt if desired, and allow to cool slightly before serving.
Serve with ketchup, mustard, or other dips.
Makes about 14 to 18 fritters, depending on the size of each.

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