We want to share some of our seasonal recipes we made this year, with the hope that you can either bookmark them for next year or make them as the holiday season comes to a close.

This simple yet delicious recipe is perfect for the holidays and sure to be a crowd-pleaser. Crisp on the outside, fluffy on the inside, and packed with flavor - these potatoes will have everyone coming back for seconds! Whether it's for a holiday gathering, a cozy Sunday brunch, or a hearty hot meal on a seine boat out fishing, this dish has been a long-time favorite.

Clean and chop potatoes into 1-1.5" cubes, leaving the skin on. Boil to your preferred tenderness.

In a large skillet, heat a good amount of olive oil and a generous portion of butter. If you have fresh garlic, add it to the butter and sauté briefly for added flavor.

Add the boiled potatoes to the skillet, stirring to coat them evenly with the olive oil and butter. Sprinkle generously with garlic powder, salt, pepper, and cumin to your preference. Stir well to ensure the spices evenly coat the potatoes.

Add chopped fresh rosemary to taste. Let the flavors marinate, stirring semi-often.

Turn up the heat slightly and continue to stir as the potatoes crisp up to your desired texture.

Transfer the potatoes to a large platter and sprinkle with additional pepper, rosemary, or fresh parsley for a finishing touch.

For those who love a dipping sauce, pair these potatoes with a quick lemon mayo aioli. If serving kids or those with milder tastes, go easy on the pepper and cumin.

Cream butter and sugar. Add eggs, mashed bananas and milk.

Gradually add dry ingredients to liquids, stirring to mix.

Add chocolate chips.

Bake in greased bread pan until golden brown on top, about one hour.

Note: I always make two or three loaves at the same time. These make great holiday gifts, or serve with coffee to holiday visitors.

My little sister is one of the best bakers in our family. We lived together for two years up until she went back to school this summer, and in the spirit of missing her, I'm submitting her sugar cookie recipe.

Sift together flour, baking powder and salt. Beat butter and sugar well in a standing mixer. Add eggs one at a time, then vanilla.

Slowly add dry ingredients. Mix just until combined. Don't overmix!

Transfer to a floured surface and pat into four one-inch disks. Cover in saran wrap and chill for 2+ hours. Overnight is best!

Roll until dough is about 1/8 of an inch in thickness. Keep as cold as possible while rolling out and cutting out the shapes.

Bake for 12-15 minutes until the bottoms are golden and then frost.

A note from my sister on the icing: "I usually do the eggnog icing for Christmas time, but the icing is very adaptable. Just swap out the liquid and spice with another flavor. Sometimes I do apple cider or pumpkin for Halloween and citrus juice and zest for the summer! These cookies seem to be a fan favorite."