Eggscellent Leftover Easter Egg Snacks. How to Make Sweet Potato Fries. It's no secret that sweet potatoes pack way more flavor and nutrients than their classic 'tater counterparts, so why not trade regular spuds for the orange variety to put a a fresh spin on French fries?
One of the best parts of making your own fries is that you can choose a healthy, oven-baked variety or fall back on the classic, deep-fried side dish that we all know and love. We'll give you tips for both cooking methods. If you guessed that this recipe begins with sweet potatoes, you are correct! Start by peeling your yams and cutting them into matchsticks or wedges – however thick you prefer your 'taters. If you're going health-conscious, drizzle the cut sweet potatoes with olive oil, salt and whatever spices you like – cayenne pepper and cinnamon work well here. Those of you who aren't concerned with calorie counting and want to go for the gusto should definitely try deep-fried sweet potato fries.
Peeps Recipe for S'mores. A few days after Easter, after the chocolate bunnies are eaten and all the jelly beans (except the black ones!)
Are gone, among the plastic Easter grass I’ll usually find a package or two of Peeps. Don’t get me wrong, we eat marshmallow Peeps like crazy at Easter, but I tend to buy way too many because they are so darn cute! Plus, they come in so many different colors, it’s impossible not to buy at least one package of each! Peeps have been a tradition at our house since I was a little girl. In fact, my dad would buy a ton of extra packages and put them in his closet until around the 4th of July when they were nice and stale, just the way he liked them. Yuck! These crispy squares come preloaded with chocolate and have a fantastic crunch. All you need to do is take one square of Nature Valley Granola Thins (the Dark Chocolate variety is our favorite!)
Add another Nature Valley Granola Thins on top and you’re done! Dessert in under 30 seconds? Easy Bacon & Egg Breakfast Bites.
Fried Dough Mozzarella Bites - The Food in my Beard - StumbleUpon. These weren't as crazy amazing(cramazing?) As they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Until then though, these guys weren't too shabby at all. Little Cubes of mozzarella. I just used store bought pizza dough to wrap the cheese in. Right away I dunked them into a bowl of flour so they wouldn't be sticky. You can already see the cheese explosions.
Still, really fun and really tasty. Food Gal & Blog Archiv & Microwave Potato Chips - Really! I like to think of myself as a glass-half-full kind of gal.
I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was a disbeliever. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.
So how could thinly sliced potatoes end up crackling crisp? They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Plus, there’s no heating up a vat of oil or turning on a hot oven to make these. The recipe calls for cutting up the potatoes into 1/8-inch slices. Toss with olive oil, and salt. How to make a heart shaped egg. Homemade Soft Pretzel Bites. Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood.
They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game.