2 lbs Idaho Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme
Preheat oven to 425 degrees. In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.
In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.
Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.
Bake for 25 minutes turn wedges and bake for another 20 minutes.
7-8 lb Bone-In Butt End Ham
1 Cup Brown Sugar
2 Teapoons Ground Mustard
12 oz Gingerale or Cranberry Gingerale
Preheat oven to 325 degrees. In a small bowl combine brown sugar, ground mustard and about half of the soda. Stir together until a thick glaze is created.
Place ham in a 13x9 Pan. Pour glaze over ham. Add the remaining soda to the bottom of the pan. Cover with aluminum foil and place in the oven.
Bake for about two hours or 15 minutes per pound.
Remove from pan and let rest for 15 minutes before carving.
Bonus: the pan drippings make an unbelievable gravy.
4 Chicken Drumsticks
4 Chicken Thighs
4 Tablespoons Olive Oil
2 Teaspoons Garlic Salt
1 Teaspoon Black Pepper
Preheat oven to 350 degrees.
Rinse the drumsticks and thighs under cold water, pat dry with paper towels. Transfer drumsticks and thighs to a 9x13 glass pan.
Drizzle olive oil over the drumsticks and thighs; season with garlic salt and pepper.
Place the chicken in the oven for 30 minutes, turn the drumsticks and thighs and continue cooking for an additional 35-40 minutes.