Sweet Potato Oven Fries

Sweet Potato Oven Fries

2 large sweet potatoes, peeled and cut into fries
1-2 tbsp olive oil
1-2 tsp sea salt
1 tbsp pepper
1/2 tsp cayenne pepper
After peeling and cutting sweet potatoes, arrange them on a large non-stick baking sheet.  Drizzle fries with olive oil (enough to cover, but not enough to drown them in oil).  Using tongs, toss fries to get them covered in olive oil.  Sprinkle sea salt over fries (we've been trying to cut back on salt, so I didn't use much, maybe 1-2 tsp).  Sprinkle a generous amount of black pepper over fries.  Finally, lightly sprinkle fries with cayenne pepper for a little spice (feel free to eliminate this step if you do not like a kick).  Toss fries again with tongs to cover, use more seasoning if you'd like.  Bake at 425 degrees for about 10 minutes.  Turn fries over and bake an additional 10 minutes.  Serve with ranch dressing.

The Best Hotdog Chili

The Best Hotdog Chili

1 lb ground beef
1/2 c Heinz ketchup
3 tbsp chili powder
1 tsp black pepper
1/2 tsp cayenne pepper (use less if you don't like spicy food)
1/3 c water
Place uncooked meat and water in a medium saucepan on medium heat.  Break up meat into small pieces.  Add ketchup, stir well.  Mix in seasonings.  Continue to stir well until meat is broken up and chili is starting to boil lightly.  Reduce heat to low and allow to simmer, stirring occasionally, for 30 minutes.

Oreo Pudding Poke Cake

This is such a light and refreshing cake.  I made this for my mom on Mother's Day and it was a hit!  It would be a great cake to take to a cookout while it's hot this summer...just keep it in a cooler until it's time to serve it.  I've also read other recipes using this same "poke cake" idea.  I'll be trying some out soon!

Oreo Pudding Poke Cake

1 box chocolate fudge cake mix
2 boxes (4oz) Oreo instant pudding
Oreos (I used 1 1/2 rows from a normal package)
3 eggs
water
oil
Bake cake in a 9x13 pan according to package directions.  When cake is finished, sit on counter while mixing pudding.  Sit pudding aside while you use the end of a wooden spoon to poke holes in the cake, about 1 inch apart.  Poke holes so that you do not go all the way down to the bottom of the pan.

Immediately after poking holes, pour pudding mixture over top of cake.  Spread out so that pudding goes down into the holes and covers the top of the cake.  Allow cake to sit on counter about 5 more minutes to cool, then place in the refrigerator for at least 1 hour to set (I made mine the day before I was serving it).

When ready to serve, remove cake from refrigerator and crumble Oreos over top of the cake.  Serve while still cold.
Adapted from www.thecountrycook.net

Balsamic Glazed Pork Tenderloin

This is an awesome pork recipe for the slow cooker!  It's sweet and tangy and the pork will literally fall apart on your plate.  Hope you enjoy!

Balsamic Glazed Pork Tenderloin

1 pork tenderloin (I used boneless, but the recipe said you can also use regular)
1 tsp ground sage
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic
1/2 cup brown sugar
1 tbsp corn starch
1/4 cup balsamic vinegar
2 tbsp soy sauce
1 cup water, divided
Combine sage, salt, pepper, and garlic.  Rub over roast.  Place roast in slow cooker with 1/2 cup water.  Cook on low 6-8 hours.  One hour before roast is done, combine remaining ingredients in small saucepan for glaze.  Heat on medium and stir until glaze thickens.  Brush roast with glaze every 10-15 minutes during the last hour of cooking.  Serve with remaining glaze.
Adapted from http://www.candcmarriagefactory.com/

Caramelitas!

As I've been trying new recipes from Pinterest, I've really been wanting to improve at baking.  This recipe looked so good, I just had to try it!  These cookie bars turned out delicious!

Caramelitas

32 caramel squares
1 cup chocolate chips
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup light brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
Combine unwrapped caramels and cream in a small saucepan over low heat. Stir until completely smooth, about 10 minutes; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an ungreased 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.  They are best if allowed to cool overnight.  Store at room temperature.
Recipe adapted from http://luluthebaker.blogspot.com/
 

Pumpkin Waffles

I experimented on Saturday morning and came up with a delicious pumpkin waffle recipe.  It is great for the fall!

Pumpkin Waffles

2 c "just add water" pancake/waffle mix
1/2 c pumpkin
1/3 c oil
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
real maple syrup
Heat waffle iron.  Mix waffle mix according to package directions.  Add pumpkin, stir well.  Add in spices, stir until combined.  Allow mix to sit 5 minutes while waffle iron is preheating.  Spray waffle iron with cooking spray, cook waffles until steam stops coming out of iron and waffles are no longer sticking to the iron.  Top with butter and real maple syrup.  Makes 8 waffles.

Shrimp and Grits

I always wanted to attempt a shrimp and grits recipe, but I have to admit, I was a little intimidated.  I tried out this Paula Deen recipe and it turned out pretty good.  I'll definitely make a few changes next time and I've put a few changes from the original recipe in here, so if you try it out and have some ideas, please comment and let me know what you did differently!

Shrimp and Grits

1 c stone ground grits
salt and pepper
1/4 c butter
1 c shredded sharp cheddar cheese
1 lb shrimp, peeled and deveined
6 slices bacon, chopped into small pieces
4 tsp lemon juice
2 tbsp parsley
1 c green onion, chopped
1 clove of garlic, minced
Cook grits according to package directions, adding salt and pepper to taste.  When done, remove from heat and stir in the butter and cheddar until melted.  Keep covered until ready to serve.
Fry the bacon until brown and crispy, then drain.  Once cool, chop into small pieces.
Add shrimp to 1 cup of bacon grease and saute over medium heat until they just turn pink, about 2-3 minutes.  Do not overcook the shrimp!  Remove from heat and immediately add the lemon juice, parsley, green onion, and garlic.
Pour the grits into a serving bowl.  Top with shrimp mixture (I spooned out the shrimp and then just added a little of the liquid) and sprinkle with bacon.

Crock Pot Swiss Steak

This is a great slow cooker recipe that you can make the night before and cook all day.  It's wonderful for a busy night of running around.  Serve with rice or pasta and broccoli.

Slow Cooker Swiss Steak

2 lb eye round chuck roast
1/4 cup A1 steak sauce
1 14 oz can diced tomatoes, undrained (I used basil, oregano, & garlic flavored)
1 small onion, chopped
Cut roast into 1 inch cubes.  Place in slow cooker, toss with A1 steak sauce.  Top with tomatoes and onion.  Cook on low 9 hours or on high 4-5 hours.  Serve over rice or pasta.  (You can put this together the night before and refrigerate.)

Cornbread Crab Cakes

This is another Southern Living crab cake recipe.  It's a little more involved and time-consuming if you make your own cornbread (which I recommend), but the difference is worth it.  They were delicious, but it does make 12 crab cakes, so unless you are cooking for a crowd I would recommend cutting the recipe in half.  

Crab Cakes

2/3 cup finely diced red bell pepper
1/2 cup chopped green onions
2 tsp olive oil
1 garlic clove, minced
1/3 cup mayonnaise (I used fat-free)
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, slightly beaten
1 tsp hot sauce (add a few extra dashes if you like hot)
1 tsp Old Bay seasoning
1 tsp lemon zest
2 cups cornbread crumbs
1 lb fresh lump crabmeat, shredded or broken into small pieces
Saute bell pepper, green onion, and garlic in olive oil over medium high heat for 2 minutes.  Remove from heat, cool.  Combine bell pepper mixture, mayonnaise, parsley, eggs, hot sauce, Old Bay, and lemon zest in large bowl.  Fold in cornbread crumbs and shredded crabmeat.  Shape mixture into cake (about 2.5 inches each), place on lightly greased baking sheet.  Chill for 45 minutes.  Lightly coat cakes with cooking spray.  Cook crab cakes in a large nonstick skillet over medium heat until lightly browned on each side (about 5-7 minutes per side).  Serve immediately.

It was also recommended to serve these with a jalapeno-cilantro sour cream.  I did not think it was necessary, the crab cakes were delicious on their own.  But if you want to try it, here's the recipe:

Jalapeno-Cilantro Sour Cream

1 8oz container sour cream
2 tbsp chopped pickled jalapenos
2 tbsp chopped fresh cilantro
Mix together and chill until use (up to 3 days).

Jalapeno Corn Dip

This is a super spicy, super easy dip to throw together if you are having guests.  If you aren't a fan of spice, you can substitute the jalapenos with green chiles or just lower the amount of jalapenos you use.

Jalapeno Corn Dip

1 bag frozen corn
1 stick butter
1 8 oz pkg cream cheese, softened
1/2 12 oz jar jalapenos
Drain and chop jalapenos.  Add all ingredients in large bowl, microwave on high 2-3 minutes until melted.  Stir until smooth.  Add to crockpot and keep warm on low.  Serve with blue tortilla chips.

Fried Okra!

Okay, I must admit, that although I am a true Southerner, I didn't like fried okra until a few years ago when I tried my mother-in-law's.  I could never get excited about the frozen blandly breaded okra served in restaurants.  I have played around with the recipe for my own fried okra and now I love it!  So I hope even if you're not really a fan of okra, you'll try this out!  (And the best part, okra is SO easy to grow on your own...this summer all the fried okra has been from my very own garden!)

Fried Okra

12-14 pods of okra (picked at about 3-4 inches if growing your own, too much larger and they'll be too dry)
4-5 tbsp flour
1 1/2 tsp salt
1 tsp black pepper
canola oil
Cut the ends off of the okra pods.  Cut the okra pods into 1/2 inch pieces.  Place in mixing bowl.  Sprinkle with salt, mix the okra around until all have been sprinkled with salt.  Sprinkle with black pepper, again mix around.  Dredge in flour until all okra are covered.  Allow to sit five minutes, then stir one last time.  Heat enough canola oil over medium heat to cover the okra.  Once oil is hot, add okra and allow to cook.  Allow the okra to cook, so DON'T mess with them except to turn them about the pan once.  Cook until breading begins to turn light brown.  Drain on paper towels.

Spicy Sausage Teragoni

Yes, I know Teragoni is not a real word.  But this recipe is a creation of mine and Brent named it "Sausage Teragoni"!  It's basically just a spicy sausage pasta dish.  It's an easy two pot meal and you can tone down the spicyness if you prefer.

Spicy Sausage Teragoni

1 lb link sausage, diced (I buy Hillshire Farms spicy)
2 1/2 cups whole wheat rigatoni pasta
1 small can tomato sauce
1 can diced Italian tomatoes
1/2 cup balsamic vinegarette dressing
1 cup mozzarella cheese
1/2 tsp minced garlic
oregano and basil
Cook pasta according to package directions, drain.  Brown sausage in skillet with garlic.  Once sausage is browned, add tomato sauce, diced tomatoes, dressing, and seasonings.  Cook over medium heat for 5-6 minutes.  Toss in pasta and 1/2 cup mozzarella cheese until cheese is melted.  Top with other 1/2 cup cheese.  Serve with salad.

Cheeseburger Casserole

This recipe is one my parents made when I was growing up.  It is a little different, but very good.  Enjoy!

Cheeseburger Casserole

1 lb ground beef
8 oz mozzarella slices
1 can biscuits
1 can tomato sauce
1/4 c ketchup
1/8 tsp pepper
Brown ground beef and drain.  Add tomato sauce, ketchup, pepper; heat.  In a small casserole dish, layer meat, cheese, meat, cheese.  Spread biscuits on top and around edge of dish.  Bake at 400 for 20-25 minutes.

Slow Cooker Pot Roast

I have received MANY requests for this recipe for pot roast. It is a great cold weather recipe (which is perfect for today because there is still snow on the ground here in SC!) It's an all-dayer, so plan ahead! I have to credit my wonderful sister, Julie, with this recipe.

Slow Cooker Pot Roast

1 shoulder pot roast (about 2 lbs)
3 large potatoes, peeled and cubed
1 lb carrots, peeled and sliced
1 pkg dry ranch dressing mix
1 pkg dry Italian dressing mix
1 pkg brown gravy mix
3/4 cup water
Combine all ingredients in a large slow cooker. Cook on low 9-10 hours (if you don't have that much time, you can cook it on high for a couple of hours, then switch to low).