Sprinkles, sprinkles for everyone!

I spent my afternoon baking homemade funfetti cookies for Adam to bring to school tomorrow.  All I had to do was pour a bunch of sprinkles into this sugar cookie dough.  The end product was pretty and delicious.

I only ate one finished cookie, I kind of overdid it on dough.

Worth it.

I barely had time to pause from baking before I had to make dinner.

Open-faced chicken sandwiches with two kinds of “fries.”

Oven roasted green beans,

and Ore-Ida Sweet Potato Fries.

The sweet potato fries were a sample from the Foodbuzz Tastemaker Program.

I liked the nutritional stats and ease with which they came together.  The taste and texture were pretty much identical to restaurant sweet potato fries.  Unfortunately, when you order sweet potato fries in a restaurant they are disappointingly mushy and these were no exception.  If you are someone who loves restaurant sweet potato fries then I highly recommend this product, but I’ll keep making mine from scratch.

My “sandwich” was just a slice of sourdough bread topped with pulled chicken.

Nothing fancy, but I did make the bbq sauce from scratch.

Pomegranate BBQ Sauce, makes 1.5 cups

• 8 oz pomegranate juice (I used Blueberry POM Juice)
• 8 oz can tomato sauce
• 1/3 cup apple cider vinegar
• 5 Tbsp granulated sugar

1. Pour juice into a small saucepan over high heat and bring to a rolling boil.  Cover and cook until liquid has reduced to 1/4 the original amount.
2. Add remaining ingredients to pan and stir to combine.  Continue to simmer for 5-7 minutes until sauce has reduced and thickened.