JACKSONVILLE, Fla. – Mindy Kobrin from Meals on Heels shares some of her favorite recipes. For more information and more recipes, check out mealsonheelsbymindy.com.

Mom's chopped liver

(The Real Deal from my family's recipe) Prepared in 30 minutes or less.
3 lbs chicken livers
8 hardboiled eggs, peeled
2 onions, 1 large diced, 1 small to grate
4 scallions
4 garlic cloves, sliced
Chicken fat
Chicken grivinahs (crispy bits of chicken fat from rendering)
*Mom's aka Bubbie's seasoning (Bubbie is an affectionate Yiddish term for grandmother)

Hard boil 8 eggs, peel and set aside. Empty containers of chicken livers into a strainer, rinse with cold water and pick through to remove any bits of stringy membrane, gall bladder or bile ducts (green looking sacks) that may be in package. Pat dry with cloth. In a large non-stick or cast iron fry pan ,over medium heat, melt 3 tbs of chicken fat, add ¼ cup of grivinahs; add diced onion, garlic cloves and chicken livers. Sprinkle with *Mom's (aka Bubbie's) Seasoning. Mix so all ingredients are incorporated. Sauté until chicken livers are cooked through and have lost the pink color inside. (Do not over cook or they will taste bitter and dry.) Cool to room temperature.

Spoon cooked livers into a large wooden chopping bowl. Reserve any liquid left in pan for use if livers are too dry. Break up 7 peeled hard boiled eggs and add to bowl. With a "hock Messer" or mezzaluna, an Italian designed curved mincing knife (mezza meaning half and luna meaning moon) begin to chop livers and eggs to combine. Grate small onion over mixture.
Add room temperature chicken fat tbs at a time and continue to chop. Adding seasoning to taste and chop until desired taste and consistency is achieved. Sometimes up to a ½ cup or more of chicken fat is added. Results of chopping should be semi-smooth with no large un-chopped pieces of egg or liver.

Spray with Pam or grease with chicken fat a mold or bowl. Spoon in chopped liver and press into place. Cover with plastic wrap and refrigerate for at least 6 hours. To un-mold, warm mold or bowl with a hot towel and invert onto plate. Garnish with remaining egg grated over top. Sprinkle with diced scallions. Serve with sturdy crackers or party rye or pumpernickel bread.

Mom's (aka Bubbie's) seasoning

½ cup kosher salt, ¼ cup cracked black pepper
¼ cup garlic powder
¼ cup onion powder
2 tbs paprika

Pop's potato latkes

Prepared in 40 minutes or less.
2½ lbs baking potatoes, peeled and quartered
2 large onions, quartered (about 1½ cups grated)
3 large eggs, lightly beaten
1 tsp baking powder
1¼ cups corn oil
1 cup all-purpose flour
2½ tsp coarse salt
¼ tsp freshly ground black pepper
2 cups matzo meal (ground unleavened bread (matzo) found in Jewish markets and most supermarkets that is also used to thicken soups and bread fried foods)
Applesauce
Sour cream

In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl.
Finely grate onions, and mix 1½ cups into potatoes. Add eggs, baking powder, ¾ cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.

Heat remaining ½ cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3½-inches in diameter; be careful not to crowd them.

Fry until underside is a deep golden brown, 3 -4 minutes. Turn and fry for 1-2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and sour cream.

Incredible edible Hanukkah dreidels

Ingredients
12 thin pretzel sticks
12 large marshmallows
8 oz dark chocolate, melted
2 oz white chocolate, melted or white frosting
12 Hershey kisses

Preparation
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.

Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.

Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.

Gourmet the Easy Way: Dip chocolate covered marshmallow dreidels in coconut for a truly delicious texture. Express your inner Seurat by dotting each dreidel with colored icings to add panache to a chic dessert party.