• 2 small red skinned potatoes, cubed
• 1 large sweet potato, peeled and cubed
• 2 Tbsp butter
• 1/2 red onion

• 1 tsp parsley
• 1 tsp basil
• 1 tsp oregano
• salt and pepper to taste

1. Bring water to a boil in medium saucepan.
2. Add red potatoes and cook for 5 minutes.
3. After the 5 minutes, add sweet potatoes and cook until all potatoes are tender or you can easily stab them with a fork.
4. Heat butter in large skillet and add onions.
5. Cook onions for about 5 minutes or until translucent.
6. Add potatoes and cook until browned.
7. Remove from heat and add spices.

• 5 cups all-purpose flour (I usually combine white and wheat flour)
• 3 Tbsp baking powder

• 2 tsp baking soda
• 1 tsp salt
• 3 Tbsp sugar

1. Mix all ingredients together and store in airtight container until ready to use

When ready to make pancakes:

• 1 cup pre-made pancake mix
• 1 egg
• 1 cup milk
• 1 Tbsp melted butter

1. Combine all ingredients and mix well.
2. Heat oil in skillet
3. Cook each side in skillet until just golden

• 1 1/2 cups flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp baking powder
• 1 cup sugar

• 1 cup finely shredded zucchini, do not peel
• 1 egg
• 1/4 cup oil
• 1/4 cup finely shredded lemon peel
• 1/2 cup chopped walnut

1. Preheat oven to 350
2. Stir together four, cinnamon, baking soda, salt, nutmeg, and baking powder. Set aside.
3. Beat together sugar, zucchini and egg. Add oil and lemon peel. Mix well.
4. Stir flour mixture into zucchini mixture.
5. Gently fold in chopped walnuts.
6. Turn batter into a greased 8x4x2 inch loaf pan.
7. Bake for 55-60 or until toothpick is clean.
8. Cool 10 minutes and remove from pan. Cool on rack. Wrap in tin foil and store overnight before slicing.

Crunch Topping:

• 1/2 cup classic white cake mix (from an 18.25 oz. box)
• 1/3 cup packed light-brown sugar
• 3 Tbsp cold butter, cut into small pieces
• 3/4 cup chopped walnuts

Cake:

• Remaining cake mix
• 1 cup sour cream
• 1 stick butter softened
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 6 oz fresh blueberries

1. Heat oven to 325. Lightly coat 9 inch round cake pan with non-stick cooking spray.
2. Topping: In a small bowl put cake mix, light-brown sugar and butter into a bowl. Cut with pastry blender until mixture resembles small peas. Stir in walnuts.
3. Cake: In a large bowl with mixer on low speed beat cake mix, sour cream, butter, eggs, and vanilla for one minute. On medium speed beat two additional minutes (mixture will be thick). Fold in blueberries and put into the pan.
4. Sprinkle topping evenly over the top of the cake.
5. Bake 1 hour 10 minutes or until a wooden toothpick comes out clean.
6. Cool completely in pan on a wire rack.