Published on January 28, 2015, in Appetizers.

sweet potato corn cakes with garlic dipping sauce

Sweet Potato Corn Cakes with Garlic Dipping Sauce

Ingredients

  • 3 lbs. sweet potatoes
  • 1 cup frozen corn kernels
  • 2 green onions
  • ¼ bunch cilantro (divided)
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 large egg
  • ⅓ cup yellow cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup vegetable oil (for frying)
  • 1 cup plain yogurt
  • 1 clove garlic

Directions:

  1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  5. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
 
Published on January 12, 2015, in Main Dishes.

Best Burger Recipe Ever

Best Burger Recipe Ever

Ingredients
Burger
  • 2 lbs ground beef 85/15
  • sesame seed buns
  • ½ cup of grated Monterrey jack cheese
  • ¼ cup BBQ sauce
  • season salt to taste
  • cracked black pepper
  • onion powder
The Secret Sauce ingredients:
  • ¾ cup of mayo
  • ¼ cup ketchup
  • ¼ cup relish
  • 2 tablespoons worcestershire
  • seasoned salt
Directions:
  1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
  2. Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
  3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
  4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
  5. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
  6. Assemble the burgers and serve with avocado, lettuce or your choice of toppings!
Notes
You may also butter and toast the buns on a skillet. Something about a sesame seed bun makes the burger seem more legit. UPDATE: Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.
 
Published on January 8, 2015, in Desserts.

Chocolate Marshmallow Wontons Recipe

Chocolate Marshmallow Wontons Recipe

Ingredients:
  • ½ stick of unsalted butter
  • 1-1/2 cups of mini marshmallows
  • 1-1/2 cups of mini semi sweet chocolate chips
  • ½ cup heavy cream
  • 1 egg, beaten
  • 30 wonton wrappers
  • Vegetable oil for frying
  • Sugar
 Directions:
  1. Melt the butter in a pot over medium-low heat. Add the marshmallows and stir constantly until the marshmallows have melted. Add the cream next. Pour the mixture over the chocolate chips. The mixture should be hot enough to melt the chocolate. Using a whisk, stir everything together until the chocolate has melted and everything is well mixed. You should get a creamy and thick chocolate mixture. Pop the mixture into the fridge for about 20 minutes to chill and thicken a little more.
  2. Mix the hot marshmallow mixture with the chocolate chips until you get a thick creamy filling
  3. To prepare the wontons, place a teaspoon of chocolate filling in the center of the wrapper. Brush the edges of the wrapper with the egg mixture and fold over to form a triangle. Brush the bottom corners with more egg and fold in to create the shape of an envelope. Repeat until all wontons have been made.
  4. Fill wontons with about a teaspoon of chocolate filling.
  5. Pour about ½ inch of vegetable oil into a frying pan and heat to about 300 degrees. Gently slide the wontons into the pan and fry over medium heat until golden brown on both sides. Remove and drain on a wire rack or paper towels. Sprinkle with sugar and serve hot alongside your favorite ice cream.

 

 
Published on January 1, 2015, in Desserts.

Mini Caramel Apples

Mini Caramel Apples Recipe

Ingredients:

  • butterscotch chips
  • sucker sticks
  • sprinkles
  • a good melon baller
  • apples

Directions:

  1. Scoop the apple into tons of teeny, tiny little balls.
  2. Break the sucker sticks in half and poke them in the skin side of the apple. I made a tiny cut in the peel with a paring knife first so that the sticks went in easier.
  3. Melt the butterscotch chips over medium heat and dip the apples in. You can roll them around and cover more of the green.
  4. Before they set, dip the bottoms in your favorite sprinkles, toffee, or chopped nuts….
  5. and let them set in the tiny paper cups–if you want.

 

 
Published on January 1, 2015, in Desserts.

Blueberry Peach Pie

Blueberry Peach Pie

Ingredients:
  • Pie Crust:
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • ¼ to ½ cup ice water
  • Filling:
  • 5 peaches, peeled and sliced
  • 3 cups blueberries
  • 1 cup sugar
  • ¼ cup flour (perhaps more flour would help the juices thicken)
  • juice of ½ lemon
  • 1 egg, beaten
 Directions:
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water (just the water, not the ice) in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
  4. Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round, ⅛-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
  5. In a large bowl, combine peaches, blueberries, sugar, flour, and lemon juice, toss to combine. Pour into pie plate, mounding in the center. Roll second disc of dough into a 12-inch round, ⅛ inch thick. Then either cut into strips for a lattice top and crimp edges, or leave whole and place on top and crimp edges. Cut a few vents on top. Place in refrigerator for 30 minutes.
  6. Remove pie from refrigerator. Brush crust with egg wash, then sprinkle with sugar. Place on a parchment paper lined baking sheet to catch any potential overflow. Bake at 400 for 20 minutes, until crust is browned at edges. Turn oven down to 350, bake for another 40-50 minutes.
 
Published on December 29, 2014, in Appetizers.

Campfire Cinnamon Rolls

Campfire Cinnamon Rolls

Ingredients:
  • Oranges
  • Pillsbury Grands! Orange Flavor Rolls
  • A Camp fire
Directions:
  1. Cut the oranges in half.
  2. scoop out the insides.
  3. Grab the Pillsbury Grands! Orange Flavor Rolls and put one in each orange half.
  4. Put the oranges onto a baking sheet or something you can throw on top a fire
  5. cover the oranges with tinfoil
  6. throw the cooking tray on the fire
  7. Once the rolls have risen pull them off of the fire. Watch that they don’t burn if you have a hot fire.
  8. Add the icing to the rolls
 
Published on December 28, 2014, in Desserts.

Brown Sugar Chocolate Chip Bars

Brown Sugar Chocolate Chip Bars Recipe

INGREDIENTS

  • 40 Saltine crackers (one sleeve about)
  • 1 Cup salted butter (don’t substitute)
  • 1 Cup brown sugar
  • 1 12 ounce package of chocolate chips
  • 5-6 Heath bars, crunched up for topping

DIRECTIONS

1) Line a rimmed baking sheet with foil.

2) Then layer in crackers. Make sure that they don’t overlap.

3) Melt the butter in a saucepan and then stir in the brown sugar. Once it starts bubbling, turn the heat to medium-low and simmer for 3 minutes. Stir continuously or it might burn.

4) Once it has simmered for a few minutes, pour it straight on the crackers. Try to get it kind of even, but don’t worry about covering everything.

5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. The original recipe called for 5 minutes, but mine took 10. Basically, you want the caramel to spread out nicely over the crackers. It should bubble a bit.

6) When you take it out of the oven, pour the chocolate chips on the tray right away. The residual heat from the oven will be more than enough to melt the chocolate. Let it sit for 5 minutes to melt.

7) Meanwhile, crumble up some heath bars.

8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. Then sprinkle on the Heath pieces.

9) Then just stick this whole thing in the freezer! You have to make sure you give this stuff time to freeze solid. I let mine sit for about 4 hours in there and that was more than enough time.

10) Then take it out and if the brickle is rock hard, flip it over and peel of the foil which should come off in one full sheet!

11) Then just bust the stuff up! Take out some aggression! One note though… make sure you take the foil off before you break it up. That is, unless your idea of a good time is peeling hundreds of tiny foil pieces off of candy.

12) Store this stuff in the freezer. It will keep for a month.

 
Published on November 15, 2014, in Desserts.

Homemade Thin Mints (no-bake, vegan)

Homemade Thin Mints (no-bake, vegan)

Ingredients:

18 Ritz Crackers ( Ritz are accidentally vegan)
1 cup semi-sweet chocolate chips, melted
1 tablespoon vegetable shortening, optional but recommended
3/4 teaspoon peppermint extract* (see notes below)
Directions:
Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.
To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste. *Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it and end up with a bottle of Listerine-tasting food. There are different kinds of mint extracts available and are labeled as “mint, “peppermint”, “spearmint” and more. For this recipe I used store-brand (Kroger/Ralph’s) “peppermint extract” sold in a small 1 ounce bottle. Select the version of “mint” you think sounds best as not all types are available in all areas.
Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

 
Published on May 28, 2014, in Main Dishes.

cheez-it-chicken-Recipe

Cheez it Chicken Recipe

Ingredients

  • 8 chicken tenders
  • 1 cup sour cream
  • 3 cups Cheez-Its, crushed
  • 1/2 cup butter, melted

Instructions

  1. Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Preheat the oven to 375. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes.
 
Published on May 28, 2014, in Breakfast.

Waffle-Iron-Hashbrowns-Recipe

Waffle Iron Hashbrowns Recipe

Ingredients

  • 1 bag frozen Cascadian Farms Spud Puppies
  • salt to taste
  • ketchup (for serving, if desired)

Instructions

  1. Spray a hot waffle iron generously with nonstick cooking spray.
  2. Place Cascadian Farms Spud Puppies on top of the hot waffle iron. Press the waffle iron closed, using a bit of pressure as needed to slowly lower the lid over the Spud Puppies. After 1 minute, open the waffle iron and add any spud puppies to empty spots, as needed. Close the lid and cook until crispy and golden brown.
  3. Remove from waffle iron. Salt lightly. Serve with ketchup, if desired.