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.

Yummy Shepherd's Pie

I am a Rachel Ray fan, especially of her food and recipes! They always turn out great! Well, this 30 minute pie is so easy and good, delicious comfort food that is of course healthy and quick. It makes a casserole full so good for leftovers or in your hubby's lunch! It will fill an empty belly!

I am not sure why but you can't see any carrots in this picture, but I assure you they are in there!!

Ingredients:

2 lbs. russet potatoes, peeled and cubed ( I guessed about 5-6 med potatoes)

1 lb. ground turkey

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef broth

2 teaspoons Worcestershire

1/2 cup frozen peas

2 tablespoons sour cream

1/4 cup milk

1 teaspoon paprika

fresh parsley

1. In a large pot, boil potatoes in salted water until tender, about 12 minutes.

2. While potatoes boil, beat a large skilled over med-high heat. Add a drizzle of oil and add ground turkey. Season with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot and onion. Cook 5 more minutes, stirring frequently. In a second small skillet or sauce pan over med. heat cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

3. Drain potatoes and pour into bowl. Combine sour cram and milk. Pour the mixture into potatoes and mas until almost smooth. Taste and add salt and pepper if needed.

4. Preheat broiler to high. Fill and 2 quart dish with meat and vegetable mixture. Spoon potatoes evenly over the meat. Sprinkle with paprika and broil 6-8 minutes. Sprinkle with chopped parsley.

* I would serve this with tomatoes or a green salad. Add a biscuit and you are good to go!

* I made extra potatoes so my kids could eat them without the meat. They loved it!!

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!

Creamy Potato Soup

I have tried lot of different soup recipes and I am always looking for the best potato soup and I am pretty sure that I found it! This soup is really easy, fast, very low fat, and delicious!! I found so yummy french bread soup bowls at the store that went prefect with this soup!

Ingredients

5 medium potatoes

1/2 cup chopped onion

1 1/2 cups chicken broth

1 tablespoon butter/margarine

1 tablespoon flour

1/4 teaspoon salt, 1/4 teaspoon dill, 1/2 teaspoon dried chives

pepper (as much or little as you like)

1 cup milk or half-and-half (I used fat free half-and-half)

1. In a large pot cook potatoes and onions in plenty of boiling water for about 15 minutes or until tender. Drain and reserve 1 cup of potato/onion mixture.

2. In a food processor or blender combine remaining potatoes/onions and broth. Cover and blend or about 1 minute or until smooth. Set aside.

3. In the same saucepan melt the butter. Stir in flour, salt, dill, chives, pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute.

4. Stir the blended soup, reserved potatoes, and milk mixture all together. Cook and stir until heated through. Add additional milk if you would like it thinner. Pour into bowls or bread bowls and top with bacon bit, cheese and more chives!

* This recipe takes about 25 minutes to make. It only has 205 calories and 4 grams of fat! Eat a lot, it is really good!