These are sweet, tart and spicy.

Ingredients:

-3 tablespoons granulated sugar
-1/4 teaspoon ground nutmeg
-1/8 teaspoon ground ginger
-1 medium Bosc pear or Fuji apple

1. Heat oven to 200 degrees F. Combine sugar and spices in a small bowl and mix until evenly combined.
2. Remove stems from fruit and wash. WITH AN ADULT HELPING, slice lengthwise into paper-thin slices, about 1/16-inch thick. If you have a mandolin-style slicer, you could use that, but sometimes the side of a box grater has a good slicer.
3. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets.
4. Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours.
5. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days.

Here’s a great way to use up any leftover mashed potatoes!

-Cold leftover mashed potatoes (enough to fill a 9x13 baking dish)
-1 medium onion, chopped (you can use chives instead)
-1/4 cup milk
-1 cup shredded cheddar cheese (or your favourite nacho blend or Monterey Jack)  

Directions:

1. Preheat oven to 350 degrees F.
2. Mix the chopped onion into the cold mashed potatoes. Add milk a little at a time, if the potatoes are too stiff and/or thick. Do not use all the milk if it starts to get runny.
3. Put potato mixture into a greased 9 x 13 baking dish and spread/mash evenly into the dish.
4. Sprinkle shredded cheese over top of potato mixture.
5. Cover dish with foil or a lid and bake in a 350 degree F oven for 30 minutes.