Sweet Potato Fries

On By sarafillmerIn Side ItemLeave a comment

This is my recipe for sweet potato fries.  There are a few keys steps to ensure they get super crunchy and yummy. Make sure they are cut almost shoe string in size, well coated in corn starch and the oil is nice and hot.  It has taken a while to perfect this recipe, but if you follow those 3 key steps they will turn out every time.  These are also great to make into a hash the next day.

  • 3-5 medium sweet potatoes
  • 2-3 tablespoons cornstarch
  • ziploc bag
  • vegetable oil
  • salt for seasoning

Start by peeling and cutting the sweet potatoes into shoe string fries. Soak them in cold water for at least 30 minutes.  After they have soaked, put 2-3 tablespoons of cornstarch in a ziplock bag and add the fries.  Make sure the shake as much water off the fries as you can before you add them to the bag.  If you have a large batch, I would split the fries between two bags with cornstarch in each.  They key is the get the fries well coated with cornstarch. While coating the fries, heat the oil and make sure it gets very hot.  Fry them in the oil for about 5-7 minutes in batches, and then put in a bowl lined with paper towel to soak up the extra oil.  Season liberally with salt and eat immediately.

Breakfast Enchiladas

On By sarafillmerIn BreakfastLeave a comment

These breakfast enchiladas were very quick and easy to make with simple ingredients.  They came together very nicely and can be made the day before. Recipe  is courtesy of normalcooking.com.

  • 1 lb breakfast sausage
  • 2 cups shredded cheddar cheese
  • 3 oz bag of bacon bits
  • 6 eggs
  • 2 cups half and half
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 8 tortillas

In a skillet, brown the sausage then drain the fat.  Mix with half the bacon bits and 1 cup of shredded cheese in a bowl and set aside. Grease a 9×13 pan, and then spoon an 1/8th of the meat mixture in the tortilla and place in the pan.  Continue until all tortillas are filled.  In a separate bowl, combine the eggs, half and half, flour, and salt.  Pour over the enchiladas and then cover with foil.  At this point you can keep it in the fridge or make it immediately. When you are ready to bake, put another cup of shredded cheese and the rest of the bacon bits on top.  Bake covered at 350 for 35 minutes, then take off the foil and bake another 10 minutes until the cheese is melted and the eggs are set.

Homemade Hot Chocolate

On By sarafillmerIn BeverageLeave a comment

My husband found this recipe for me on Pinterest as a surprise and made it for me.  We were both impressed with how smooth and flavorful it was, but easy at the same time. The recipe and photo come from the blog, mymommystyle.com. This recipe makes 2 small mugs of hot chocolate, but could easily be doubled or tripled.

  • 2 tablespoons cocoa
  • 3 tablespoons sugar
  • 1/4 cup hot water
  • 1 1/2 cups whole milk
  • whipped cream (optional, but highly recommended)
  • peppermint baking chips (also optional, but really delicious)

Combine cocoa, sugar and hot water in a saucepan and bring to a boil. Boil for 2 minutes, stirring constantly.  Add in the milk and heat through, do not boil. Remove from heat and stir well.  Top with whipped cream and peppermint chips.

Mississippi Roast

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This has become my go-to roast recipe.  With a short ingredient list, it is super cheap and makes a ton, so there are always a lot of leftovers. It tastes pretty great too.

  • 1 packet McCormick’s Au Jus seasoning
  • 1 packet Hidden Valley Ranch dressing mix
  • 1 stick salted butter
  • 3-4 lb chuck roast

Line your crock pot with foil and lay the roast in the bottom.  Sprinkle the seasoning packets over the roast and place the stick of butter on top.  Cook on low for 8 hrs.

Buffalo Chicken Salad Sandwich

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I found this recipe via Pinterest, and it is adapted from Six Sisters’ Stuff.  I was a little skeptical at first because I don’t normally like chicken salad, but the cream cheese base and ranch helped get me over my aversion.  It’s a great way to use up leftover rotisserie chicken.

  • 2 cups rotisserie chicken, shredded
  • 1/2 cup ranch
  • 1/2 cup franks hot sauce
  • 4 oz cream cheese, softened
  • 1/4 teaspoon garlic powder
  • onion powder to taste
  • salt and pepper to taste
  • buns

Combine all ingredients and mix well.  Spoon onto buns and top with your favorite sandwich toppings.  Store any leftovers in an airtight container in the fridge.

Baked Meatballs

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This recipe is courtesy of Pinterest.  I love how quick and easy this comes together, but make sure you cook it long enough otherwise they will be a little soft.

  • 1 lb. hamburger
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan
  • 1 cup panko or bread crumbs
  • 1 small onion
  • 2 cloves minced garlic
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • black pepper to taste
  • 1/4 cup fresh basil, optional

Preheat your oven to 350 degrees.  Line a pan with parchment paper and roll the meatballs.  Bake for 30 minutes.

Butterfinger Fudge

On By sarafillmerIn Bars, DessertLeave a comment

This recipe is so fast and easy I will definitely be making it often.  It is also a dead ringer for a Butterfinger, taste wise.  Stock up on candy corn so you can make it whenever the craving strikes you.  Courtesy of crazyforcrust.com

  • 3 cups candy corn
  • 1 cup peanut butter
  • 1 can sweetened condensed milk
  • 2 cups white chocolate chips
  • 8 oz chocolate almond bark

Line a 9×9 pan with foil and spray with non-stick baking spray. Add the candy corn and peanut butter to a medium saucepan and heat on low, stirring every 30 seconds for about 3 minutes.  Add the sweetened condensed milk and heat for another 3 minutes, stirring every 30 seconds.  Make sure the milk doesn’t boil.  The add the white chocolate chips and heat until everything is melted together.  It may seem like it takes forever, but just keep stirring, just keep stirring.  Spread the mixture evenly into the pan.  After you have put the fudge in the pan, melt the almond bark in the microwave, then spread in a layer on top of the fudge.  Cool on the counter for 15 minutes, than switch to the fridge or freezer, depending on how quickly you want to eat it.

Peanut Butter Lunch Lady Bars

On By sarafillmerIn Bars, DessertLeave a comment

This recipe is courtesy of Cookingclassy.com via Pinterest.  Although the directions look a little time consuming, it’s actually a very simple recipe.  They go perfectly with a glass of milk.

Bars

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups quick oats
  • 3/4 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 1/2 cup creamy peanut butter, divided
  • 2 large eggs
  • 1 teaspoon vanilla

Icing

  • 1 stick of butter
  • 2 tablespoons cocoa
  • 1/4 cup milk
  • 3 1/2 cups of powdered sugar
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside. In the electric stand mixer whip together butter, light-brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Blend in peanut butter. Stir in eggs one at a time, mixing after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combine. Spread mixture into an even layer into a 15 by 11-inch rimmed cookie sheet (it will be fairly thin once spread). Bake in preheated oven 13 – 15 minutes, until lightly golden. Remove from oven and allow to cool 5 minutes, then dollop remaining 3/4 cup peanut butter by the spoonfuls over peanut butter bars. Allow dolloped peanut butter to rest about 1 minute then carefully spread peanut butter into an even layer over top. Prepare chocolate frosting according to direction listed and spread over peanut butter layer. Allow to cool (if you can handle waiting) before cutting into squares. Store in a single layer in an airtight container at room temperature.

For the chocolate frosting

Melt butter in a medium saucepan over medium heat. Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil. Once mixture reaches a boil, remove from heat and stir in vanilla extract. Add in powdered sugar and mix until well blended. Immediately pour frosting over peanut butter layer and spread into an even layer.

Homemade Flour Tortillas

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These tortillas are very easy to make and taste better than store bought.

  • 1 3/4 cups flour
  • 1 teaspoon kosher salt
  • 1/3 cup lard
  • 1/2 cup cool water

Whisk together the flour and salt, then cut in the lard with your hands, a fork or pastry blender.  Add in the water until the dough comes together.  I like to knead the dough for a minute or so to make sure it’s fully incorporated, then pull off small pieces at a time and roll into circles. If you want taco size tortillas it will make about 12.  If you want bigger tortillas it will make about 8. Let the dough rest for about 30 minutes, then roll out the balls one by one and put the tortilla rounds onto a hot griddle, cooking on each side until you see the brown spots on both sides.  Store in a tortilla warmer or plastic baggie.  Will keep for a day or so.

Butter Dip Biscuits

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These are some of the best biscuits I’ve ever eaten.  Hot from the oven, the top is crispy and buttery, just the way a good biscuit should be. Recipe is courtesy of The Country Cook.

  • 1 stick of butter (melted)
  • 2 1/2 cups flour
  • 4 teaspoons sugar
  • 4 teaspoons baking powder
  • 1 3/4 buttermilk

Melt the stick of butter in an 8×8 baking dish.  Make sure to coat the sides of the dish with butter, or you can use baking spray.  Mix together the dry ingredients, then mix in the buttermilk.  Batter will be sticky. Then press the batter into the baking dish, right on top of the butter, making it as even as possible.  Butter will cover the top of your dough. Bake at 450 for 20-25, or until the top is golden brown and springs back to the touch.