Sweet Potato Casserole with Toasted Marshmallows

I know this may seem like a fall side dish, but this is my families favorite way to eat sweet potatoes. My kids gobble this up.....and then ask for seconds. It makes me so happy. There are like a million different versions of this dish out there but I have experimented and tweaked my own to make it perfect with a lot less sugar and fat in it. Tonight at dinner my husband told me that I got the proportions perfect.

Boo ya.

So, try it and I know you will love it!

Ingredients:

4 medium sweet potatoes (yams)

2 tablespoons tub butter (I use Brummel and Brown)

1/2 teaspoon salt

1/4 teaspoon cinnamon

3 tablespoons brown sugar

marshmallows

coconut

1. First poke all your potatoes with a fork and pop them into the microwave. I have a "baked potato" setting that I just push and let my microwave do all the work. But, if your microwave doesn't have that setting, just cook them on high for 5 minutes. Test them to see if they are soft all the way through. If the are still hard, just add on a minute at a time until they are done. I usually do this a couple hours ahead of time so they have time to cool. It is NOT fun to peel the skin off of a burning hot potato.

2. After your potatoes have cooled, peel them and put them into a bowl. Use a potato masher and mash them until they are creamy. Next add in your butter, salt, cinnamon, and brown sugar. Mix it all together and scoop into a casserole dish.

3. Preheat your oven to 425. Right before you put your dish in the oven, sprinkle some marshmallows and coconut right on top. As much as you want :)

4. Bake for 15 minutes until warm. Then broil for just a minute or 2 until your marshmallows and coconut are golden brown. Eat and enjoy!

* This can be made a couple of hours ahead of time and kept in the fridge.

Homemade oven french fries

Sorry it's been so long! Ahh, we have been busy. Busy with friends, family, new job, house hunting, and everything in between! So today you get two new recipes! First is my yummy homemade french fries and second is a cool and refreshing oreo pudding poke cake!

I LOVE these fries. I have been making them for.... well since forever. Ask my husband how many time we have had frozen fries out of a bag since we have been married and he will be able to count on one hand. These are WAY better in flavor and better for you in general. Crispy and salty on the outside, soft and warm on the inside. Great with burgers.....yum.



Ingredients:

russet potatoes, washed and dried
olive oil
salt
season salt

The great thing about this recipe is it can be altered for lots of people or for a few people. Whatever you like. We love these babies so we use 5-6 potatoes for me, my husband, and my two hungry hippo little girls.

1. Cut your fries into strips. YOU can make them skinny or fat. Fat take a bit longer to cook so I do medium sized. I leave the skins on because I love the flavor and the skins have good nutrients in them. But is you prefer, you can peel them first. After they are cut toss all your potatoes into a big bowl.
2. Drizzle a bit of olive oil (just eyeball it) over the top. Toss with your hands to coat. Sprinkle with salt and toss again.
3. Line a cookie sheet with foil and SPRAY with non-stick spray. REALLY GOOD. If not, you will just be looking at your yummy fries because they will be stuck on there so good you won't be eating them. I know this from experience :) Dump all your fries on the pan and using your hands make an even layer on the pan. Now, sprinkle them with season salt.
4. Put them in a 425 oven for 20 minutes. After 20 minutes, pull them out and using a spatula, toss them over to brown the other side. Cook for 5-10 more minutes. Taste and see if you need any more salt. Then, plate them up and eat! Yum!!

Cheesy Fan Potatoes

Here is an easy and delicious side dish! We loved it and I can't believe I have never eaten potatoes this way before. My littlest even loved these and they have tons of great flavor! Great with any meal!



Ingredients:

4 medium baking potatoes
3 tablespoons tub butter, melted
1/4 teaspoon garlic salt
1/4 cup shredded cheddar cheese
3 tablespoons snipped fresh chives

1. Scrub all the potatoes clean and pat dry. Cut potatoes crosswise into thin slices, but DO NOT cut all the way through. Go slow so you don't chop right through it. Line an 8x8 baking dish with foil and spray with non stick spray. Place potatoes in dish. Gently press down on potatoes to fan slightly.
2. Combine melted butter and garlic salt. Drizzle over potatoes. Bake, covered, in a 350 oven for 50 minutes. Uncover and bake about 15 more minutes or until tender.
3. Sprinkle with cheese and return to oven. Broil for just a minute or two. Keep an eye on them so they don't burn. Removed and transfer to plates and sprinkle with chives! YUM!!

* We had these with ham and cranberries. But these would be great with any dish! Grilled chicken or steak with steamed broccoli or salad. Or pork chops and homemade chunky applesauce. Just throw them in where you would have a baked potato.

Cheesy Stuffed Tomatoes

These bite size tomatoes are fun and flavorful! Here is a great side dish you can pair up with just about anything. It is quick, easy, and I bet you have all the ingredients in your cupboards!



This is one of those recipes that you can make as little or many as you want. So all you have to do is adjust the amount of ingredients to fit your family :)

Ingredients: (this makes 8 tomato halves)

4 roma tomatoes
1/2 cup Italian seasoned bread crumbs
3/4 cup mozzarella cheese, grated
salt and pepper
fresh cilantro (if you don't have fresh you can use dried, but fresh is the best!)
olive oil

1. Preheat oven to 425. Line a cookie sheet with foil and spray with non stick spray.
2. Slice tomatoes in half lengthwise and carefully scoop out the seeds. Place tomatoes on cookie sheet.
3. In a medium bowl combine cheese, bread crumbs, salt and pepper, and cilantro. Toss to combine.
4. Use your fingers and fill each tomato half with cheese mixture until mounded. Drizzle the tops with just a little bit of olive oil.
5. Put into oven and bake for 20 minutes or until the tops are golden and bubbly.
So good and yummy! DIG IN!!

Orange Cran-Apples

Sorry it has been way to long! Been busy having fun with my sister down here, but I will do much better! Ok, now onto the food! Here is a quick side dish that I LOVE!! If you love cranberries, you will love this! Great with any ham, turkey,or chicken dish!




Ingredients:

2 apples (anything but granysmith and golden delicious)
1 can whole berry cranberries
rind from one orange
dash of cinnamon

1. This is so fast! Ok, slice (or dice) your apples and put them into a sauce pan on medium/low heat. You want to soften them a bit first before adding the rest. You can add about a teaspoon of water if you need to help the apples along, but they should start to create apple juice once they warm.
2. After a couple of minutes add your can of cranberries, orange rind, and cinnamon. Stir all together. Let your apples soften and once they are, you are done!! That easy and so good! Fat free too!

BLT coleslaw

This was sooo easy!! No kidding only 4 ingredients and you have a side dish! This went great with our burgers and my hubby was so smart and actually topped his burger with it and said it was great! It would also be great if you added it a wrap or sub sammie! Try it, you will love it!



Ingredients:

1 package of coleslaw
4 pieces turkey bacon
1 medium tomato
1/3 cup low-fat ranch dressing

1. Toss ranch and coleslaw together. Cook bacon on medium heat until done. Drain on paper towels and chop into small pieces. Dice tomato and add bacon and tomato to coleslaw. That's it!! You can make this ahead of time and keep in fridge until time to eat!!

New Year's treats!

Ok, here are a few ideas for some New Years treats! The first one I got the idea for because I just watched Julie and Julia. I really like that movie, but that's not the point. She made these and they looked so good that I made them right away. And if you are wondering Bruschetta is soooo good! Rex and I ate them all!! The next is a super delicious fudge recipe. It always comes out creamy and sweet!! Have a great new year!

Bruschetta recipe

1 french bread baguette
2-3 medium/large tomatoes
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
salt and pepper
grated mozzarella cheese

1. So easy! Line a cookie sheet with foil. Slice your bread at an angle and place on cookie sheet. Drizzle each piece of bread with a bit of olive oil.
2. Cut your tomatoes into small pieces and toss with seasonings. Give it a taste and add more if you like. Spoon a bit of the tomato mixture on top of each piece of bread. Top with a little cheese and bake at 400 for 15 minutes. DONE!!



Creamy fudge

2 tablespoons butter
2/3 cup fat free evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
2 cups mini marshmallows
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla

1. Line a 8x8 pan with foil and lightly spray with nonstick spray.
2. Mix fist four ingredients together in a saucepan and bring to boil over medium heat. Boil for 4 minutes.
3. Stir in marshmallows and chocolate chips. Stir until combined. Remove from heat and stir in vanilla. Pour into pan and let cool. When cooled, turn over onto cutting board and cut into squares. DONE!

* To keep fudge fresh and creamy, keep in a Tupperware container. Layers fudge then wax paper then fudge and so on to keep candy from sticking! Enjoy!

Cheesy Garlic Orzo

I love using orzo as a side dish and this one was extra good! It is perfect pared up with Chicken Parmesan or any other Italian meal!I know that this meal will be a hit with your family too! Enjoy!


Orzo
Salt
1/2 pound orzo
2 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

1. Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

2. When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

I serve this with a really easy Parmesan chicken and it is always a favorite! Here is the chicken recipe:


4 chicken breasts, thawed and slightly pounded out thin
1 cup Italian bread crumbs
2 tablespoons chopped parsley
favorite pasta sauce
salt and pepper
grated mozzarella cheese
Ok, this is really easy and fast! Ready....

1. Take your chicken and salt and pepper it. Combine the bread crumbs and parsley together. Then press both sides of the chicken into the bread crumb mixture. Next Pan fry your chicken about 5 minutes per side on med heat.

2.Carefully transfer your chicken to a foil lined baking sheet and top with a couple tablespoons of pasta sauce. Sprinkle with cheese and broil on high for just a few minutes to melt the cheese! There you have it, easy and yummy! I serve this with a green salad or steamed broccoli and you have yourself a delicious meal!

Bake Apples

These are so good and a great fruit idea for when you have breakfast for dinner! All the spices and the warm soft apple are perfect for any fall meal!

Ingredients:

4 big apples

1/4 cup raisins

1/4 cup chopped apricots

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons orange juice

1/4 cup maple syrup or honey

1/2 teaspoon grated orange peel

1 cup hot apple juice

1. Cut the middle out of each apple leaving the bottom of apple 1/2 inch thick using an apple corer or a knife and spoon. Set aside.

2. Combine all ingredients except the apple juice in a bowl and mix together. Spoon mixture evenly into apples and place in a pan. Pour apple juice in bottom of dish around apples. Like this:

3. Place in a 425 degree oven for about 30 minutes,check on them after 15 and cover with foil if the top starts to brown. That's it ! So fast and easy!

* This recipe only has 1 gram of fat and 274 calories per apple!

* Add chopped walnuts to mixture for a little crunch.

* We have these with egg sausage sammies on English muffins and roasted potatoes! SO good and hearty!

Chili-lime butter

Tis the season for delicious sweet corn on the cob!! We love corn and I am excited to eat lots of it! Here is a GREAT new butter to try! It is sooooo good you will love it.

Ingredients:

1/2 cup unsalted butter, softened

(I used my Brummel and brown tub butter)

1 teaspoon fresh lime zest

2 teaspoons freshly squeezed lime juice

1 teaspoon chili powder

1/4 teaspoon salt

pinch black pepper

1. Combine butter, zest, lime juice, chili powder, salt and pepper in a mini chopper. ( I just used my blender, I don't have a mini chopper) Pulse or mix until well blended, then transfer to a ramekin or bowl.

2. Keep at room temperature until serving. Spread on fresh corn!! Refrigerate any for up to a week.

COOKING CORN:
There are three methods, I always use the microwave and it works great, but any of these will do!
Stovetop: Bring a big pot of water to boil. Remove husks from 4-6 ears of corn. Add to boiling water, cover and turn off heat. Let corn sit in water for 10 minutes. Remove with tongs to platter.
Microwave: Remove husks from corn. Place on a damp paper towel and cover with another damp paper towel. Cook for a minute a corn. 3 corn= 3 minutes.... I usually do 6 at the most at one time. That's it!
Grill: Heat grill to medium heat. Remove husks from corn. Place one ear of corn on a sheet of foil and spread with butter. Wrap tightly in foil and repeat with remaining ears. Place foil wrapped corn on grill and cook 15 to 20 minutes. Turning every so often. Carefully remove from grill and unwrap foil.

Potato Salad

Summer is the season for salads! I got this one out of my Country Living magazine and it is easy, fast and delicious! No peeling either! It is a great side dish and great for lunch. I am always on the lookout for a really good potato salad and this one might just be it!

Ingredients:

3 lbs of red potatoes

3/4 cup chopped white onion

3/4 cup chopped red bell pepper

3/4 cup chopped celery

1/2 cup chopped pickles

3 hard boiled eggs chopped

2 tablespoons pickle juice

1 tablespoon cider vinegar

3/4 cup light mayo

salt and pepper to taste

1. In a large pot cover 3 lbs. of unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they are easily pierced with a skewer, about 40 minutes.

2. Meanwhile, combine onion, pepper, celery, dill pickles, and egg in large bowl.

3. Drain potatoes and cut into half-inch pieces while still warm. Transfer into the bowl and sprinkle with 2 tablespoons pickle juice and vinegar. Toss salad gently with mayo. Season with slat and freshly ground pepper. Sprinkle with a little dill and chill before serving.

*Use low fat mayo and you won't feel guilty about eating this yummy salad!

Southwestern Rice

I got this recipe from my mother-in-law and it is a great one to take to a bbq or just as a side dish. We have it for dinner and make it a full meal by dishing it up into bowls and adding grilled chicken and avocado on top!

Ingredients:

1 cup uncooked instant rice

1 can black beans rinsed and drained

1 can corn, drained

1 (1oz) packet ranch salad dressing and seasoning mix

3/4 cup diced Monterrey jack cheese ( I used shredded because that is what I had)

1/2 cup seeded, diced tomatoes

1/4 cup sliced green onions

handful chopped cilantro

1. Cook rice according to package. During last 5 minutes of cooking quickly uncover and add beans and corn. Cover immediately.

2. When rice is done, remove from heat and add seasoning mix and stir. Let stand 5 minutes then stir in cheese, tomato, onions and cilantro. Serve immediately.


* This is a very low-fat dish but for a little healthier you can use instant brown rice.... you can't even tell the difference!

Guacamole

Yum! This is a quick and delish recipe and it is great on tacos, burritos, or just to dip! We like it with homemade chips!

Ingredients

1/4 cup chopped onion

1 medium tomato, diced

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

2 ripe avocados, pitted and peeled

1 tablespoon fresh lime juice

1. Combine onion, tomato, cilantro, and salt in a small bowl. In a large bowl coarsely mash avocados with a fork.

2. Add onion mixture and lime juice to avocado. Stir until well combined. Enjoy!

* For a little kick : add 2 teaspoons finely chopped jalapeno chile with seeds.

* For homemade chips: cut flour tortillas into wedges and arrange on a sprayed baking sheet. Brush with lime juice and sprinkle with salt. Bake at 450 for about 5 minutes (always keep an eye on them, they can burn quickly). After 5 minutes, turn over and bake for just a couple more minutes....until light brown.