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Very yummy! It's an easy way to get my kids to eat something healthy. They don't realize that they are eating a vegetable.
1-1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. cinnamon
(can also add 1/2 tsp. paprika)
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, and cinnamon. (May also add paprika). Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
Monday, November 10, 2008
Wednesday, October 29, 2008
Rice Krispie Earth Recipe
This is so much fun to make with kids. Hunter had a blast making them and eating them too. Great to use if teaching your children about creation or about the earth. Could also make it on Earth Day!
1/4 cup margarine
40 regular marshmallows (Or entire small bag of mini-marshmallows)
1/2 tsp. vanilla
6 cups Rice Krispies
green and blue food coloring
Melt margarine and marshmallows over medium heat in a large pot, stir in vanilla and rice krispies.
Divide into two bowls.
Add green food coloring to one bowl and blue food coloring to the second.
Stir!
Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth).
Set the balls aside until completely cool.
1/4 cup margarine
40 regular marshmallows (Or entire small bag of mini-marshmallows)
1/2 tsp. vanilla
6 cups Rice Krispies
green and blue food coloring
Melt margarine and marshmallows over medium heat in a large pot, stir in vanilla and rice krispies.
Divide into two bowls.
Add green food coloring to one bowl and blue food coloring to the second.
Stir!
Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth).
Set the balls aside until completely cool.
Sweet and Sour Chicken
Love this recipe! The pineapple adds a nice variety to the mix!
Ingredients:
1 ib. boneless, skinless chicken breat meat- cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stirfry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
3. Serve with rice. (I like brown rice with this recipe! And I'll also serve with hawaiian sweet bread!)
Ingredients:
1 ib. boneless, skinless chicken breat meat- cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stirfry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
3. Serve with rice. (I like brown rice with this recipe! And I'll also serve with hawaiian sweet bread!)
Saturday, October 18, 2008
Pumpkin Muffins-Easy Fall Recipe
These are so yummy, easy, and relatively good for you, and they make your house smell like fall. Enjoy!
From Susanna Pippel
Thanks Susanna!
Pumpkin Muffins
1 yellow cake mix
1 15-oz. can of pumpkin
1 tsp. cinammon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Preheat oven to 350 degrees. Grease 12-muffin pan or line with muffin/cupcake liners. Mix dry ingredients together, and then add pumpkin and combine thoroughly. (You might want to use an electric mixer, but you don't have to.) Divide evenly in muffin pan. Bake 20-25 minutes.
From Susanna Pippel
Thanks Susanna!
Pumpkin Muffins
1 yellow cake mix
1 15-oz. can of pumpkin
1 tsp. cinammon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Preheat oven to 350 degrees. Grease 12-muffin pan or line with muffin/cupcake liners. Mix dry ingredients together, and then add pumpkin and combine thoroughly. (You might want to use an electric mixer, but you don't have to.) Divide evenly in muffin pan. Bake 20-25 minutes.
Autumn Cheesecake
A yummy apple cheesecake that's perfect for the fall!
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Ready in: 4 hours
Yields: 12 servings
Ingredients:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2(8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples, peeled, cored, and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springfoam pan. Bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon the apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim. Let cool, then remove the rim of pan. Chill cake before serving.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Ready in: 4 hours
Yields: 12 servings
Ingredients:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2(8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples, peeled, cored, and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springfoam pan. Bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon the apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim. Let cool, then remove the rim of pan. Chill cake before serving.
Monday, October 6, 2008
Orange Roughy or Talipa Fish
Sent from Krystel Hodgden. Great idea! Sounds yummy!
One of my favorites is orange roughy or talipa fish baked in shredded coconut, Mandarin oranges, and butter at 350 for about 45 minutes.
One of my favorites is orange roughy or talipa fish baked in shredded coconut, Mandarin oranges, and butter at 350 for about 45 minutes.
Herbed Packet Potatoes
Ingredients:
2 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/2 pounds small red potatoes, cut in half
1. Preheat oven to 450 degrees F. In a 3 quart saucepan, melt butter with parsely, lemon peel, salt, and pepper over medium-low heat. Remove saucepan from heat; add potatoes and toss well to coat.
2. Place potato mixture in center of 24" by 18" sheet of heavy duty foil. Fold edges over and pinch to seal tightly.
3. Place package in jelly-roll pan and bake until potatoes are tender when potatoes are pierced (through foil) with knife, about 30 minutes. Makes 6 accompaniment servings.
Each serving: about 126 calories (29 percent caloris from fat), 2g protein, 20g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 241 mg sodium.
2 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/2 pounds small red potatoes, cut in half
1. Preheat oven to 450 degrees F. In a 3 quart saucepan, melt butter with parsely, lemon peel, salt, and pepper over medium-low heat. Remove saucepan from heat; add potatoes and toss well to coat.
2. Place potato mixture in center of 24" by 18" sheet of heavy duty foil. Fold edges over and pinch to seal tightly.
3. Place package in jelly-roll pan and bake until potatoes are tender when potatoes are pierced (through foil) with knife, about 30 minutes. Makes 6 accompaniment servings.
Each serving: about 126 calories (29 percent caloris from fat), 2g protein, 20g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 241 mg sodium.
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