Tuesday December 28th 2010

HELLO Tuesday!  Thankful to have woke up today. Blessed to be here. One more day to spend with my loved ones. Never take any day for granted....anything for that matter. You kind of have to learn that the hard way. I lost my Dad two years ago. He was 49 years old, sudden massive heart attack. One year later, I lost my Grandmother, who practically raised me. They were both sudden shocking deaths.  The kind that make you want to pinch yourself and make sure your not in WONDERLAND. On the bright side, I know that this is what opened my eyes to being a better ME. Leading me down the road to find out who I really am or could be. Doing things that I really LOVE, spending more time with my kids, husband, friends. 

I want to post a recipe that i will be making on NEW YEAR'S EVE for my Family.(the husband, kids, and myself will have our usual at home snacking party) If you love potato's, I know you will love this recipe.  Feel free to let me know how it turns out, if you try it. I would love to hear your comments. (excluding all rude or crude comments) Thank you!

CRUNCHY POTATO BITES

Prep time: 35 minutes
chilling time 2 hours
baking time 30 minutes
Servings: Makes 5 dozen balls

• 1/2 cup Dijon-style mustard
• 1/3 cup honey
• 2 tablespoons plus 1/2 cup mayonnaise, divided
• 2 large potatoes or 2 cups mashed cooked potatoes
• 2 cups finely chopped ham
• 1 cup shredded Swiss cheese
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 1/2 cups crushed cornflakes

Directions

• 1
  For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well. Chill, covered, to allow the flavors to blend, about 2 hours.
• 2
  For potato balls, peel the potatoes and cut into chunks. Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.
• 3
  Preheat the oven to 350°F. Grease baking sheets.
• 4
  Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.
• 5
  Shape the potato mixture into 1-inch balls. Roll the balls in the cornflakes. Arrange the balls 1 inch apart on prepared baking sheets.
• 6
  Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce