Sweet Potato Fries 3 Ways Sure, we know sweet potatoes are healthier than white ones, but last time my son was home, he was weary of the same old mashed stuff and wanted something with a little more crunch and pizzazz. This was the solution. Make ‘em spicy, sweet, or savory: Any way you do it, these “fries”—actually baked in the oven with a bit of heart-healthy olive oil—are lower in fat than deep-fried, have a lower glycemic index than white potatoes and they come packed with antioxidants as well. Basic Recipe 2 large sweet potatoes, peeled and cut into wedges or strips 1 tablespoon olive oil Coarse salt and freshly-ground black pepper, to taste 1. 2. 3. Serves 4. Sweet Variation Sprinkle oiled and salted potato wedges with 1 teaspoon cinnamon and 1 tablespoon Sucanat or other natural sweetener (see the Care2 Directory of Natural Sweeteners). Sweet Dipping Sauce Whisk together 1/2 cup plain or Greek-style yogurt, 1/4 cup maple syrup, and cinnamon to taste. Spicy Variation Savory Variations
Best Rolls Ever This is Lynn here. I just have to tell everyone that I have the BEST sister ever! Why, might you ask? Because she and her husband got me my very own Kitchenaid Mixer for Christmas. I have been falling in love with my mixer and using it non-stop. Ingredients:2 c warm water2/3 c nonfat dry milk powder2 Tbsp dry yeast1/4 c sugar2 tsp salt1/2 c butter1 egg4 1/2- 5 c all purpose flour Directions:In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.Mix on low speed until ingredients are wet, then 2 minutes at medium speed.Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. 9. 10. 11. 12. 13. 14. 15. 16. And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE. So get baking to warm up your home and your tummy during this VERY cold winter!
Southern Skillet Corn Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore. This is one of my mom’s recipes, and I think could eat an entire plate of this buttery corn for dinner. She whipped it up for us this weekend and I knew I had to share it with you guys. What makes this corn so special is that it’s got the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob. Perfection. Start with six ears of corn. Shuck the corn by peeling off the outer layers. And snap off the husk. Pull any remaining silks off the corn and rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Start in the middle and work your way down. Then flip over to get the other side. Check out these knife skills, getting every last kernel of corn! It was nice to be able to just stand back and photograph this recipe! Once you’ve cut off all the corn… Two teaspoons of sugar…
Recipe for Jo Jo Potatoes at Life I have some pretty fond memories of Jo Jos. Way back when Ryan and I were first dating, he would come over to my mom’s house on lazy summer days and we would walk ourselves all the way to the grocery store hand in hand the whole way. Once we got there we would buy ourselves some chicken tenders and jo jos, with extra ranch of course. And to wash it all down we’d buy some Whipple Snapple’s do you remember those? I think they fall in line with other drink creations like Orbitz and Squeeze-its. I’m sure that those jo jo’s that we ate all those years ago were fried.
Parmesan Baked Potato Halves I love these parmesan baked potato halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate! We especially love dipping these in a side of sour cream but ranch dressing is also REALLY good! Parmesan Baked Potato Halves Ingredients 6 small potatoes, scrubbed and cut in half 1/4 cup butter grated parmesan cheese garlic powder other seasonings (to personal preference) Instructions Preheat oven to 400 degrees. Make Ahead Loaded Mashed Potatoes Make ahead foods are very close, dear friends of mine. When those make-ahead foods involve potatoes, cheese, & bacon - I’m all over it! The only thing is though, the rest of my family is all over ‘em too. Even the baby! These are so good that I have dreams about them. Make-Ahead Loaded Mashed Potatoes Ingredients: 3 pounds potatoes, peeled & cubed1 stick of butter1 cup of milk 10oz Italian Cheese & Herbs Cooking Creme (or 8oz cream cheese, softened & double the spices)1 cup sour cream1 tbsp garlic powder1 tbsp onion powdersalt & pepper to taste12oz-16oz of bacon, cooked to a crisp – broken into small pieces 2 cups sharp shredded cheddar cheese1 bunch green onions, diced Instructions:Cook the potatoes in a pot of boiling water until fork tender. Scoop the potatoes into a baking dish, and spread evenly. Cover & refrigerate up to 36 hours. Like what you see here on the Mrs?
Flour Tortillas - 3 WW Points Plus 30 years since High School that is! It has actually been more than 30 years since I made homemade flour tortillas. The last time I made homemade tortillas I was in 9th grade and we made them in my home economics class! As many of you regular readers know, Grumpy is not a fan of Mexican food. When I mentioned on Facebook that I was making these and we were going to have Chicken Fajita's for dinner my ever faithful blogging friend Cristine just had to comment. ;o) We have a lot of fun over there talking about food - you should join in on the fun! Actually, it was because of a Facebook Event and one of my blogging friends Natashya of Living in the Kitchen with Puppies - that I made a spur of the moment decision that I was going to make those flour tortillas and we were going to have Chicken Fajitas, whether Grumpy liked it or not. The tortillas were awesome. Tell me, What recipe do you use for a fajita filling? print recipe Flour Tortillas May-19-2010 Rick Bayless Recipe Ingredients Instructions
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Rain or Shine In Oregon, the only month in which you can depend on good weather, is the month of August. Weddings, camping trips, hikes and outdoor adventures always fill up the month of August in Oregon. And, while the rest of the country is busy starting school, Oregon prolongs the start of school until September - allowing it's students to fully enjoy a true summer vacation. I'm a little behind on this month's Recipe Swap... between celebrating our anniversary at Bryce Canyon over the 1st, and participating in Mindy Mae's Market the following weekend. The weather is the sole inspiration for this month's recipe swap, since many activities and most schedules in Oregon are dependent on the weather, though really, we just learn to do and love doing, everything in the rain. Plus, since we don't get all that much sun anyway, we have to improvise to get our fill; so this month's recipe swap is all about s'mores! #4: Campfire Cookies, by Fahrenheit 350° (oooh! Now, it is your turn!
Delicious Cream Cheese Corn Recipe If you like this recipe then PIN IT on Pinterest Let me just say that my husband does NOT like veggies. Trying to make him eat a salad is almost impossible – but this dish…. Another top rated corn recipe Recipe HERE Other Recipes Parmesan-Roasted Green Beans Recipe Parmesan – Roasted Zucchini Recipe Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 1 pound of corn ( fresh or thawed) 1 Tablespoon of butter 3 oz of cream cheese ( low fat) Red Pepper Flakes Pepper What To Do In a medium saucepan combine – corn, butter, and cream cheese. When it is heated through and cream cheese is melted season with pepper and red pepper flakes. Enjoy Delicious Cream Cheese Corn Sara @ Budget Savvy Diva : Side 1 pound of corn ( fresh or thawed)1 Tablespoon of butter3 oz of cream cheese ( low fat)Red Pepper FlakesPepper
Mozzarella & Potato Pie I already expected a lot of laughs when I got a package from my girl Teri. Why? Oh, I don’t know. Call it gut-feeling, call it intuition, call it a sixth-sense. Or maybe it were the S.L.U.T napkins (stressed-out ladies unwinding together) she mailed me some time ago. Now that’s Teri for ya. What I didn’t expect was this beautifully old ‘The Southern Junior League Cookbook‘ filled to the brim with mouth-watering recipes that she put into the package as well. I flipped through recipes all afternoon and stumbled on a few (well, a lot, actually) of them that were right up my alley. Now this one’s amazing: a fluffy mashed potato pie topped with creamy mozzarella, tangy tomatoes and Italian herbs. Ingredients: 2 pound potatoes 1/2 pound fresh mozzarella balls 1/2 cup grated Parmesan 3 tomatoes 1 oz butter 1/4 cup milk 1 tsp oregano 1 tsp basil pepper & salt to taste Optionally: nutmeg Directions: Isn’t it gorgeous? I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. And Teri?
Broccoli Salad Today Is Well since Monday I have been on my 30 day no junk food diet! So my carb loving self has been trying to stay away from pasta, bread and mashed potatoes. And don't forget about the Giveaway at 100 followers! 1 head broccoli, stems removed and florets cut into pieces4 slices cooked bacon, crumbled 1/2 cup red onion, chopped1/2 cup raisins3/4 cup mayonnaise2 tbsp white vinegar1 1/2 tbsp honey1/4 cup roasted no salt added sunflower seed kernelssea salt and freshly ground black pepper to taste Preparation: In a small bowl combine mayo, vinegar, honey, salt and pepper. Enjoy! Recipe and Photo From