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Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip

Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip
Right here, right now I am going to teach you how to make crispy sweet potato fries. But first … Let’s get one thing straight. A sweet potato french fry is not a real french fry. They are french fry substitutes to be eaten when a real french fry can’t be found. Yes, I know. I have been eating, making and lusting after french fries for as long as I can remember. Best way to eat a french fry? But … if you’re on some sort of stupid meal plan, or you’re all out of regular potatoes, or you just feel like having something a little different, why wouldn’t you cook up some Sweet Potato French Fries? Because they’re soggy messes. I’ve oven baked them, par boiled them and deep fried them and they don’t get crispy. Finally, I’ve figured out how to make crispy sweet potato fries and the best part is you can do them in the deep fryer or the oven! But like with most things, you’re more guaranteed if you do them in the deep fryer. Here’s what you need to do … Gather your sweet potatoes. See?

Super Bowl Recipe | Cheesy Bacon Tater Tot Bites #HFExtendedFamily Super Bowl Sunday is a day usually spent at home with our family so we tend to make a lot of kid-friendly appetizers and side dishes. If that’s something you’re looking for then your kids will love these cheesy bacon tater tots. The ingredients are simple and can be thrown together in less than 30 minutes. Just preheat your oven to 425 degrees F and fill a cupcake pan with liners. Pull the tots out of the oven and drizzle them with some shredded cheese. Next, top them with a few sprinkles of Hormel REAL Crumbled Bacon. Put them back in the oven for an additional 10 – 15 minutes until all that cheese is melted and the tots are nice and crispy. WIN $500 for your Super Bowl Party! Hormel Foods wants you to GO BIG for the BIG GAME with a sweepstakes where one (1) lucky winner will receive a $500 gift card to throw the ultimate Big Game party for friends and family!

Loaded Baked Potato Dip My Chief Culinary Consultant and I have been on a pretty substantial baked potato kick over the last few months. Up until recently the only way I ever made a baked potato was in the microwave. Sometimes you just can’t argue with quick and easy, right? While it takes a little bit of patience to wait for a baked potato in the oven, this dip definitely satisfies my quick and easy soft spot for microwave baked potatoes. One year ago: Seven Layer DipTwo years ago: How to Stock and Organize Your Freezer Yield: About 4 cupsPrep Time: 10 minutesTotal Time: 10 minutes Ingredients:16 ounces sour cream 16 slices (12-ounce package) bacon, cooked and crumbled 8 ounces sharp cheddar cheese, shredded (about 2 cups) 1/3 cup thinly sliced scallions or chivesDirections:Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together.

Tomato, Basil, and Cheddar Soup | More Fruit Please It’s funny to think that as little as two years ago, I didn’t like tomato soup. I don’t know where this dislike stemmed from since I’m pretty sure I never even attempted to try tomato soup growing up and give it a fair chance. What’s kind of cool and weird at the same time, is that with the help of this blog, my very first experience with tomato soup is even documented . While I eat just about any variety of tomato soup now, my absolute favorite is Au Bon Pain’s Tomato Cheddar soup . The soups were on a rotating schedule, so the Tomato and Cheddar soup usually only made an appearance once a week. Er… but back to the tomato soup now. Tomato, Basil, and Cheddar Soup Makes 6 servings 2 28-oz. cans of diced tomatoes 1 yellow onion, chopped 2 cloves of garlic, chopped 1 tsp olive oil 2 cups of vegetable broth 1 cup of plain Greek yogurt 1 cup cheddar cheese, grated 1/2 cup basil, chopped, loosely packed 2 tsp of oregano 1 tsp sugar salt and pepper to taste Like this: Like Loading...

Confetti Chicken Pasta with Spicy Cream Sauce Recipe The Bake Cakery Confetti chicken pasta is a “recipe” my I-can-make-anything-with-what’s-on-hand momma whipped up back when I was little. It took no time for this to become a family favorite and now she makes it with a rainbow of bell peppers and a spicy cream sauce each time. Actually, I don’t have her recipe (she’s probably afraid I’d share it… hehe), but I do have a very clear memory of what Confetti Chicken is supposed to taste like. Most of my cooking is that way and I learned how things should taste from the best cook I know! For me dinner is about sitting down with your family to something that might have taken hours to make, but only a few minutes to eat and savor. Here are all the colorful veggies and chicken heading into the sauce and pasta!! Here’s the version of Confetti Chicken Pasta that I made last night, but feel free to switch out the type of cheese, veggies and shape of pasta depending on what you have in the house (or what’s on sale!) Confetti Chicken Pasta Recipe Veggies & Pasta

Slow Cooker French Dip Sandwich If you’ve never had a French dip sandwich, you’re missing out. The sandwich starts out with beef that is roasted until extremely tender, which is then thinly sliced and put onto a not-too-crusty roll, either with or without cheese. The juice from cooking the meat is collected, seasoned and poured into a small dish. As you eat the sandwich, you dip each bite into the juices on the side, making the meat extra juicy and getting a huge boost of flavor. The sandwich is not french at all. The name comes from the fact that it is made with a french roll – a medium sized white bread roll that resembles a baguette with a softer crust and makes good sandwiches in general – and it is dipped into beef juices as you eat it. I love this sandwich, but not all restaurants do it well, so I’ve been wanting to try and make it at home for some time. Trim excess fat off of beef roast and season meat all over with salt and pepper. Seves 4-6.

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! Description

Slow Cooker Garlic and Brown Sugar Chicken I love using the slow cooker on busy days like the one I had today and when I found this recipe I was even more excited since I actually had all of the ingredients on hand.What I loved about this dish is that the chicken stayed really moist. I know that can sometimes be hard when you cook chicken breasts in the slow cooker. I will definitely be making this one again! Slow Cooker Garlic and Brown Sugar Chicken Source-Six Sisters Stuff Ingredients 4-6 chicken breasts 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup lemon-lime soda 2-3 Tablespoons minced garlic (I love garlic and used 4 cloves) 2 Tablespoons soy sauce 1 teaspoon fresh ground pepper 2 Tablespoons corn starch 2 Tablespoons water Rice or noodles, cooked Red pepper flakes (optional) Spray slow cooker with non-stick cooking spray.

Chick-fil-A Bites with Honey Mustard Dipping Sauce Let me start out by saying that I don’t eat fast food like, ever. Ok, there was that one incident involving McDonalds and a particularly happy happy hour a few weeks ago, but as a general rule of thumb no, never. Greasy burgers and deep fat fried onion rings and fries are totally unhealthy, and I end up feeling like crap for about 2 days afterward indulging. It’s just not even close to worth it. However. There are exceptions, naturally. ;) Three of them, in fact – In-N-Out Burger (monkey style, please,) Five Guys (gimme them Cajun fries,) and Chick-fil-A. Among the three, Chick-fil-A stands out for specializing in succulent, crispy breaded chicken that is always tender, all-white meat, and so dang juicy – plus the seasonings they use are just right. Imagine how tickled I was after coming across a copycat recipe I could make at home and customize to use a fraction of the oil the real restaurant uses, but still have it taste exactly like the real thing?! These babies are insane! Serves 2 Dunked…

Second Chance to Dream: 25 Make Ahead Back to School Breakfast Ideas Back to School is coming and I need help getting organized and prepared. If you need help getting organized check out Back to School Organization and then My Back to School Organization. In My Back to School Organization I share how I took the ideas from Back to School Organization and applied the ideas to my home. I then did a post on Sandwich-less Lunches which I am really looking forward to getting started on. My next big dilemma that I needed to work on was BREAKFAST. One of my very favorite McDonalds breakfast item is the McGriddle. Egg McMuffin The classic Egg McMuffin. Bacon Egg Cups NO Carbs. Sausage Egg McMuffin Like these as well. Silver Dollar Pancake Sandwich Ok, I can't say like these too on every recipe, that wouldn't be very good blog writing. Breakfast Burritos I have made and froze breakfast burritos for years. Baked Egg in Ham Cup I could never eat the egg prepared this way, but that's the beauty of being able to cook it anyway you like it. Breakfast Quiches Magic Muffin

Baked Sweet and Sour Chicken with Fried Rice I have a DELICIOUS recipe for you all! I am so excited to share this one. I found this on Mels Kitchen Cafe about a year ago. My family and I LOVE this dish! Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Below is the greatness you will get when it's all cooked: Fried Rice 3 cups cooked white rice (day old or leftover rice works best!) 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok.

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