Snowman Cookies

A cream cheese cookie base makes for delicious dough. These cookies are tons of fun to decorate, and a treat to eat when they're done! The recipe makes about 36 snowmen.

Ingredients:

- 1 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 cups sugar

- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract

- 3 1/2 cups flour
- 1 teaspoon baking powder

- miniature semisweet chocolate chips, for eyes
- milk chocolate kisses, for hats
- red and green M&Ms, for buttons

- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/8 teaspoon coconut extract
- red and/or green food coloring

Directions:

In a large bowl, use a hand mixer to cream together the butter, cream cheese, and sugar until light and fluffy. Add the egg and extracts; mix well.

In a separate bowl, combine the flour and baking powder. Gradually add to the creamed mixture and mix well. Cover; chill overnight.

Preheat oven to 325 degrees.

Form dough into 3 balls for each cookie, one 1" ball, one 3/4" ball, and one 1/2" ball. Position one ball of each size on an ungreased, insulated cookie sheet to form a snowman. Repeat with remaining balls.

Bake for 18-20 minutes or until very lightly browned. Remove from oven. Immediately place 2 chocolate chips for eyes, and 2 M&Ms (1 each on the other 2 balls) for buttons. Carefully remove cookies to wire racks.

For frosting, combine the powdered sugar, milk, and coconut extract in a small bowl until smooth. Add desired food coloring (you can make one or two colors). Transfer frosting to a small Ziploc bag and seal. Cut a small hole in the bottom corner of the bag).

Once cookies have cooled, pipe frosting into a scarf around each snowman's neck. Use additional frosting to attach a chocolate kiss hat. If desired, you can then refrigerate the cookies for 10-15 minutes to help the frosting set.

Ground Beef Wellington

Ingredients:

- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons flour
- 1/8 teaspoon pepper

- 1/2 cup half-and-half
- 1 egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

- 1/2 pound ground beef

- 1 package (4 oz) refrigerated crescent rolls

- 1 teaspoon dried parsley flakes

Directions:

Preheat oven to 350 degrees.

In a saucepan, saute the mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and set aside.

In a bowl, combine the egg yolk, onion, salt, 1/8 teaspoon pepper, and 2 tablespoons of the mushroom sauce. Crumble beef over mixture; mix well. Shape into 2 loaves.

Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place 1 meat loaf on each rectangle. Bring edges together at the top and pinch to seal.

Bake for 24-28 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Chicken with Basil Cream Sauce

Ingredients:

- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter

- 1/2 cup chicken broth

- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained

- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.

In skillet, heat butter to medium heat.

Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.

Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.

Chocolate Peanut Butter Oreo Truffles

Oh, so good. These truffles are very rich and super-delicious -- and pretty easy to make. To speed things up, crush the Oreos in a blender.

Ingredients:

- 6 oz cream cheese, softened
- 1 1/2 cups peanut butter (crunchy or smooth)
- 1/2 cup Nutella (crunchy or smooth)
- 11 oz chocolate chips, melted (or combination of peanut butter and chocolate, dark chocolate, white chocolate, whatever you want)
- 2 cups powdered sugar

- 30 Oreos, crushed

- additional chocolate chips (2-3 cups)
- small amount of vegetable shortening (1-2 tablespoons)

Directions:

In a large bowl, use a hand mixer to combine the cream cheese, peanut butter, Nutella, melted chocolate chips, and powdered sugar. Stir in crushed Oreos.

Form into 1 inch balls (mixture will be crumbly) and place on a plate or cookie sheet. Freeze for 30 minutes or longer (until firm).

Melt together the additional chocolate chips and vegetable shortening over low heat until smooth. Dip each truffle in and coat with chocolate; allow excess to drip off, then place on wax paper on a cookie sheet. Refrigerate for 15 minutes to help the chocolate set.

Refrigerate leftovers.

Barbecue Rub Ribs

Ingredients:

- 4 lb baby back pork ribs
- 4 cloves garlic, sliced or chopped (or equivalent dried minced garlic)

- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin

- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped onion (or equivalent dried minced onion)
- 1/2 teaspoon dry mustard
- 1 clove garlic, crushed

Directions:

Preheat oven to 300 degrees. Place ribs on a rack in a shallow roasting pan. Scatter the 4 cloves of sliced or chopped garlic over the ribs. Cover; bake for 1 hour.

Meanwhile, in a small bowl, mix together the white sugar, paprika, salt, black pepper, chili powder, and ground cumin.

After the ribs have cooked for 1 hour, rub half the spices over one side of the ribs then bake for 15 minutes. Then rub the remaining spices over the other side of ribs and bake for another 45 minutes. (At this point the ribs should have baked for a total of 2 hours.)

Once the ribs have cooked for 1 hour, start making the barbecue sauce: In a small saucepan, mix together the brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour.

After the ribs have cooked for 2 hours, pour the barbecue sauce on top and bake for another 30 minutes.

Two Chipper Cookies

This cookie recipe makes chocolate chip cookies that bake really well at high altitude and maintain a plump shape and chewy texture. Substitute whole wheat flour for half of the regular flour quantity for a healthier cookie. Use half milk chocolate and half semisweet chips, or whatever combination you want. Dough can be formed into balls and frozen, then baked without thawing first for about a minute longer than unfrozen dough takes to bake in your oven.

Ingredients:

- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar

- 2 eggs
- 1 1/2 teaspoons vanilla

- 2 1/4 cups flour (can substitute 3/4 to 1 cup whole wheat flour)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda

- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups chopped pecans (optional)

Directions:

Preheat oven to 375 degrees.

In a large bowl, cream the butter, brown sugar, and white sugar together using an electric mixer, until light and fluffy. Beat in the eggs and vanilla.

Gradually add the flour, pudding mix, and baking soda to the wet ingredients. Mix well.

Stir in chocolate chips (and pecans, if desired).

To bake immediately, drop by rounded tablespoonfuls 1 inch apart on an ungreased, insulated baking sheet. Bake for 8-10 minutes or until lightly browned. Remove cookies to wire rack and let cool.

To freeze, chill dough in refrigerator for 1 hour, then shape into 1 inch balls. To bake frozen dough, thaw at room temperature for 10 minutes prior to baking.

Cheddar Bacon Quiche

Ingredients:

- 4 or 5 strips of bacon
- 1 unbaked 9-inch pie crust
- 2 cups shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons flour
- 5 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1/2 cup diced onion (or equivalent minced dried onion)
- 1 can (4 oz) diced green chile peppers, drained (optional)

Directions:

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Place crust in a 9-inch glass pie plate. Sprinkle bacon inside of crust.

In a small bowl, combine Cheddar cheese, Monterey Jack cheese, and flour.

In a separate bowl, beat together the eggs, half-and-half, onion, and optional green chiles. Add cheese mixture; stir well. Pour into pie crust.

Bake in preheated oven for 60-70 minutes, until set. Let stand for 10 minutes before serving.

Sweet & Tangy Pulled Pork

Ingredients:

- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard

Directions:

Cut pork roast in half; place in a slow cooker.

Combine the preserves, onion, soy sauce, and mustard; pour over roast.

Cover and cook on low for 8-10 hours, or untli meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.

Spinach Meatballs

These meatballs include spinach as a healthy twist. This recipe makes about 40 meatballs.

Ingredients:

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated or shredded Parmesan cheese
- 4 garlic cloves, minced (or equivalent minced dried garlic)
- 2 teaspoon dried oregano
- 2 eggs, lightly beaten

- 1 lb ground beef
- 1 lb ground Italian sausage

Directions:

Preheat oven to 375 degrees. Grease a cookie sheet.

Combine the first six ingredients in a medium bowl. Crumble the beef and sausage over the mixture, and mix well. Shape into meatballs.

Place on the prepared cookie sheet. Bake, uncovered, for 20-25 minutes or until no longer pink, turning meatballs over halfway through baking. Drain on paper towels.

Brazilian Chicken

Ingredients:

- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander

- 4 skinless, boneless chicken breast halves
- salt and pepper to taste

- s tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger (or substitute a lesser amount of dried ground ginger)
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced

- 3 tomatoes, seeded and chopped
- 1 can (14 oz) light coconut milk

- 1 bunch chopped fresh parsley (optional)

Directions:

In a medium bowl, combine the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10-15 minutes on each side, until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes or until tender. Mix in the tomatoes; cook for another 5-8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with parsley if desired.

Creamy Italian Chicken & Orzo Skillet

Ingredients:

- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 small zucchini, chopped (or can substitute 2 cups of green beans)
- 1 tub (10 oz) Italian Cheese & Herb Cooking Creme (e.g. Philadelphia brand)
- 1/2 cup chopped tomato
- 2 cups hot cooked orzo pasta

Directions:

Cook chicken and zucchini in a large skillet on medium heat for 6-7 minutes, or until chicken is done.

Add cooking creme and tomatoes; cook and stir for 2 minutes.

Serve over pasta.

Chicken Enchiladas

Ingredients:

- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (14 oz) chicken browth
- 1 can (8 oz) tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder

- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- cooking oil
- 12 corn tortillas (6" each) or 6 flour tortillas (large)

Directions:

Preheat oven to 350 degrees.

To make the enchilada sauce, heat 2 tablespoons oil in a large saucepan; stir in flour and chili powder. Cook for 1 minute. Add ground cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring to a boil, then simmer for 10 minutes.

Meanwhile, in a medium bowl, mix together the chicken, green onions, 1/2 cup Cheddar cheese, 1/2 cup Monterey Jack cheese, sour cream, chilies, and cilantro.

Stir 1/2 cup enchilada sauce into the chicken mixture until well blended. Season with salt and pepper. Set aside.

Optional: Heat a small amount of cooking oil in a large pan. Fry the tortillas one at a time until soft (about 10 seconds per side). Drain well on paper towels. (Note: this step can be omitted if you have good-quality, fresh tortillas.)

Grease a 13x9-inch baking dish. Spread a small amount of enchilada sauce over the bottom of the dish.

Spread 2 heaping tablespoons of the chicken mixtture in each tortilla and roll up. Place the enchiladas, seam side down, side by side in the prepared pan. Pour the remaining enchilada sauce on top. Top with remaining cheese.

Bake 15-20 minutes or until bubbling. Garnish with sour cream, sliced green onions, and chopped cilantro as desired.

Berry Cream Cheese Coffee Cake

This is a **really** good coffee cake, made with fresh berries and a little cream cheese to top it off. It has been a big hit at Food Friday in vet school. It's supposed to qualify as a "light" recipe, especially if you use egg substitute and reduced-fat cream cheese.

Ingredients:

- 1/2 cup milk
- 1 1/2 teaspoons lemon juice

- 3 tablespoons butter, softened
- 1/2 cup sugar

- 1/4 cup beaten egg (beat 2 eggs together thoroughly, then measure out the amount needed)
- 1 teaspoon grated lemon peel (optional)
- 1 teaspoon vanilla extract

- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup fresh berries, rinsed (raspberries or blackberries work well)

- 2 oz cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons beaten egg

Directions:

Preheat oven to 375. Grease a 9-inch springform pan.

In a small bowl, combine the milk and lemon juice. Let sit for 10 minutes.

Cream the butter and 1/2 cup sugar together until fluffy. Beat in 1/4 cup beaten egg, lemon peel if desired, and vanilla.

Add the flour, baking powder, baking soda, salt, and milk-lemon juice mixture.

Pour batter into the prepared pan. Sprinkle evenly with berries.

In a small bowl, beat the cream cheese and 1/4 cup sugar until fluffy. Beat in 2 tablespoons of beaten egg. Pour evenly over berries.

Bake for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen.

Top with powdered sugar and additional berries if desired. Refrigerate leftovers.

Crispy Corn

Ingredients:

- 2 slices bread, cubed
- 1/3 cup chopped onion

- 1 can (10 oz) whole kernel corn, drained
- 1 can (11 oz) cream style corn
- 1/2 cup milk

- 1 teaspoon sugar
- 1 teaspoon salt
- 1 pinch ground black pepper

- 1 cup Rice Krispies
- 2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. Grease a 2-quart casserole dish.

In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn, and milk. Add sugar, salt, and pepper. Stir to blend everything evenly.

Transfer to the prepared dish.

In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.

Bake for 45 minutes or until the top is toasted and the corn is heated through.

Peanut Butter Chip Chocolate Cookies

Makes about 8 dozen smallish cookies.

Ingredients:

- 1 cup butter, softened
- 1 1/2 cups white sugar

- 2 eggs
- 2 teaspoons vanilla extract

- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt

- 2 cups peanut butter chips

Directions:

Preheat oven to 325 degrees. Grease cookie sheets.

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla.

Combine the flour, cocoa powder, baking soda, and salt. Stir into the creamed mixture.

Fold in the peanut butter chips.

Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. (Dough can be refrigerated overnight, then formed into balls with your hands.)

Bake 7-8 minutes. Cool on wire racks.

Cauliflower Casserole

Ingredients:

- 1 head cauliflower, separated into florets
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/2 cup crushed corn flakes
- 3/4 cup chopped bell pepper (any color) (or most of an entire pepper)
- 1 teaspoon salt
- 1/4 cup grated Parmesan cheese
- paprika (optional)

Directions:

Preheat oven to 350 degrees. Grease a 2-quart baking dish (or 9x9-inch pan).

Steam the cauliflower using a steamer basket in a pot on the stove for 3-4 minutes, or until slightly cooked but still firm. Drain and set aside.

Combine sour cream, Cheddar cheese, corn flakes, bell pepper, and salt in a medium bowl. Stir in the cauliflower, then transfer to the prepared baking dish.

Sprinkle Parmesan cheese and paprika as desired over the top of the dish.

Bake 20 minutes or until heated through.

Rich Cornbread

Ingredients:

- 1/2 cup butter
- 1 package (8 oz) whipped cream cheese
- 1 cube chicken bouillon
- 1 package (10 oz) frozen corn kernels, thawed
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- salt to taste
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crushed buttery round crackers

Directions:

Preheat oven to 400 degrees. Grease an 8x8 inch casserole dish.

In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream.

Transfer the mixture to the prepared dish. Sprinkle with cheese and top with crackers.

Bake 20 minutes, or until lightly browned.

Baked Salmon with Herbs

Ingredients:

- 3 tablespoons butter, melted
- 2.5 cups soft bread crumbs
- 4 garlic cloves, minced (or equivalent dried garlic)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2 lb) salmon fillet

Directions:

Preheat oven to 350 degrees. Line a 10x15" pan with foil, then coat with nonstick cooking spray.

In a bowl, combine the melted butter, bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt, and pepper. Toss to coat evenly.

Place salmon in the prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake uncovered for 25-30 minutes, the internal temperature reaches 135-140F, and the fish flakes easily with a fork.

Tomato, Corn, & Basil Risotto

Ingredients:

- 2.5 cups water
- 2 cups milk

- 2 tablespoons butter
- 1 cup minced onion (or equivalent dried onion)
- 1 clove garlic, minced (or equivalent dried garlic)
- 3/4 cup uncooked arborio rice
- 3 tablespoons white wine

- 1 medium tomato, peeled, seeded, and chopped
- 1 1/3 cups fresh corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips (or equivalent dried basil)
- 1/2 teaspoon salt
- ground black pepper, to taste

Directions:

Combine the water and milk in a medium pot or saucepan. Heat to a simmer; keep over low heat.

Melt the butter in a large casserole or skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the garlic and rice; stir constantly for 1 minute. Add the white wine; stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn and tomatoes along with the remaining milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18-20 minutes of cooking time. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Serve the risotto immediately, topped with the remaining basil.

Baked Corn

Ingredients:

- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon sugar
- 2 tablespoons flour
- 1 can (15 oz) of whole corn, drained
- 2 eggs, beaten well

Directions:

Preheat oven to 400 degrees.

Boil 3/4 cup milk with butter and sugar.

Dissolve flour in remaining 1/4 cup milk.

Pour flour mixture into milk mixture to make a thin whie sauce. Add to drained corn in a 1-1.5 qt Pyrex loaf pan. Mix in eggs.

Bake for 1 hour.

Sesame Pork with Garlic Cream Sauce

A blend of garlic, cream cheese, and chives creates a delicious sauce to accompany broiled slices of pork tenderloin.

Ingredients:

- 1.5 lb pork tenderloin
- 2 tablespoons vegetable oil
- 1/4 cup sesame seeds

- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- 1 package (3 oz) cream cheese, cut into cubes and softened
- 1/3 cup milk
- 1 tablespoon chopped fresh chives, or 1 teaspoon dried chives

Directions:

Cut pork into 12 slices. Flatten slices to 1/2-inch thickness.

Set oven control to broil. Brush oil on both sides of pork. Place pork on rack in broiler pan. Sprinkle with half of the sesame seeds.

Broil pork with tops 4-6 inches from heat for 6 minutes, then turn. Sprinkle with remaining sesame seed. Broil about 5 minutes longer, or until pork is no longer pink in center.

Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Cook garlic in butter for about 1 minute, stirring occasionally. Reduce heat. Add cream cheese and milk. Cook 2-3 minutes, stirring constantly, until smooth and hot. Stir in chives. Serve sauce with pork.

Roasted New Potatoes

Rosemary and garlic add flavor to this healthy recipe for potatoes.

Ingredients:

- 2.5 lb new potatoes
- 1/8 cup fresh rosemary, chopped (or equivalent dry rosemary if no substitute is possible)
- 1/4 cup olive oil
- 1/8 cup garlic, chopped
- salt and pepper, to taste

Directions:

Cut potatoes into 1/2-inch cubes. Toss with all other ingredients.

Roast potatoes in a greased 13x9-inch pan at 425 degrees for 45-50 minutes, or until potatoes are golden brown and fork tender.