Sweet Potato Fries with a Maple-Marshmallow Dip

       I have a secret to tell you....come closer. I'm completely addicted to Sweet Potato
   fries. This is a true story. I have no self control when they are on the menu at any one
   of my favorite restaurants. Hey, I figure they are better for you than regular fries, right?
   This was my first attempt at making home-made ones and I wonder what took me so
   long? They are great and the sweet dip makes it fun. You can use your favorite dip.

                                            Sweet Potato Fries with a Maple-Marshmallow Dip

     5 sweet potatoes, cut into 1/4 inch pieces
     olive oil
     salt and pepper
     cinnamon - optional

     Preheat oven to 450 degrees.

     Line a baking sheet with parchment paper. In a bowl coat sweet potatoes with oil.
     Season with salt and pepper. Spread sweet potatoes on baking sheet and do not over-
     crowd or they will get soggy. Keep them in a single layer. Bake until golden. Flip
     them occasionally during baking. For the dip. I used 1/2 cup marshmallow ice cream
     topping mixed with 1 tablespoon maple syrup.

Sweet Mini Cheesecakes

          I truly like eating goodies that are bite size...to me bite size means you don't have to
        count calories, right ? Well, these darling cheesecakes are a breeze to whip up and
        you only need to eat  2, 5 or 6. I won't tell. The best part of these are the chocolate
        wafer crust. Today was pretty gloomy out and I could not set up a good shot for a pic
        to save my life... Enjoy and make for LOVE-day.

                                                           Sweet Mini Cheesecakes

         2 packages cream cheese, softened
         1 cup sugar
         2 large eggs
         1/2 cup sour cream
         1 tablespoon flour
         1/2 teaspoon food coloring
         whipped cream

         Crust
         2 1/4 cups chocolate wafer cookies, crushed
         1/4 cup sugar
         1/2 cup butter, melted
         1 egg white, lightly beaten

       1) Preheat oven to 350 degrees.
       2) In a small bowl, combine crushed cookies, sugar, melted butter and egg white,
       stir well. Press mixture into bottom and halfway up sides of 24 miniature muffin
       tin or cheesecake pans. Bake for 8 min.
       3) To prepare filling. In a large bowl, beat cream cheese, sugar on medium speed
      until creamy. Add eggs, one at a time, beating well after each addition. Stir in
      sour cream, flour and food coloring, if desired.
       4) Spoon batter into prepared crusts and bake for about 15 min.
                   Note...you will have extra filling....eat with a spoon ; )

Mini Triple Treat Cupcakes

                   These are perfect bite size treats. Pop in your mouth and have another.
        A tasty treat that would be loved by all little princesses and goblins. Also, this recipe
        makes a lot...perfect for a school party or Halloween party!

                                                        Mini Triple Treat Cupcakes

       1 cup all-purpose flour
       1/2 teaspoon baking powder
       1/4 teaspoon salt
       1/2 cup peanut butter
       6 tablespoons butter, room temp
       1/2 cup light brown sugar
       1 large egg, plus one large egg yolk
       1/4 cup buttermilk
       1/4 teaspoon vanilla
       48 miniature peanut butter cups
       48 pieces candy corns

       1) Preheat oven to 350 degrees. Line 2 24-cup mini muffin pans with liners. In a
       medium bowl, whisk together flour, baking powder and salt. In a large bowl, using a
       mixer , beat together butter, peanut butter and brown sugar on high about 3 minutes.
       Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, Beat
       in flour mixture, buttermilk and vanilla until combined.
       2) With a large end of a melon baller or a spoon, place 2 teaspoons batter into each
       muffin cup, then press peanut butter cup into each center until batter aligns with
       top edge of each candy. Bake until puffed and set. About 10 minutes. Rotating the
       pans halfway through. Everyday Food.

Broccoli Beer Cheese Soup

                 Are you one of those people that orders a bowl of soup every time you go out
           to dinner? "I'am". I love just a warm and comforting bowl of soup. When there is a
           little chill in the air make yourself some soup. It's so good for the soul. Serve with -
           croutons or crusty bread and a nice bottle of pumpkin beer.

                                                            Broccoli Beer Cheese Soup

            5 celery ribs, finely chopped
            3 medium carrots, finely chopped
            1 small onion, finely chopped
            3 tablespoons of butter
            2 boxes chicken broth
            4 cups fresh broccoli florets, chopped
            1/4 cup chopped sweet red pepper
            salt and pepper
            1/2 cup all-purpose flour
            1/2 cup water
            3 cups ( 12 ounces ) cheddar cheese, shredded
            1 ( 8 ounce ) package cream cheese, cubed. room temp
            1 bottle of a light color beer

            1) In a large pot on the stovetop, Saute celery, carrots and onion in butter until
            almost tender, add the broth, broccoli, red pepper, salt and pepper. Combine
            flour and water until smooth, stir into the pan. Bring to a boil. Reduce heat
            simmer uncovered, for 30 - 40 minutes or until tender.
            2) Stir in cheeses and beer. Cook until heated through and cheese is melted.
            Stirring occasionally ( do not boil ) Serve desired amount.
            3) Add any topping that you may like. Extra cheddar, green onions, sour cream,
            croutons and crumbled bacon.
                " Note this soup is not extra thick. You could use velveeta cheese instead
             of the cheddar. "I like the cheddar" Make sure to mix the flour and water together
             before putting into the soup!!!
   

Halloween Bark

              Another day, another bark......Every season I try to come up with a different
        way to make bark. Some might say I'm bark obsessed...as seen here and here. Candy
        in any form makes me giddy. Perfect for a school Halloween party or the little ones
        in your neighborhood. You could mix this up and put your favorite Halloween candy
        or chocolate bars in this. Enjoy!

                                                                Halloween Bark

               1 package meltaways ( I get mine at Michaels )
               candy corn - half a bag
               M&M's 1 cup
               Fall sprinkles

     Put meltaways in a heat proof glass bowl and melt in microwave. Sprinkle with your
     goodies and place in the freezer until hard and firm. Break and place in bags!

     

Cajun Shrimp And Rice

    I rarely cook the same meal twice in a month. I get bored...the only problem with that
    is coming up with simple easy meals. You can't get any easier than this. You will love
    the flavors.

                                                   Cajun Shrimp And Rice

     1 tablespoon unsalted butter
     2 tablespoons olive oil
     3 garlic cloves, minced
     2 teaspoons Cajun seasoning
     1 pound large shrimp, peeled and deveined, tails intact
     salt and pepper
     4 plum tomatoes, chopped
     2 bunches scallions, chopped
     3 cups cooked white rice
     3 tablespoons chopped fresh parsley
     lemon wedges, for serving

     1) Heat the butter, olive oil and garlic in large skillet over medium high heat
     until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook,
     stirring, until the shrimp begin to curl, about 1 minute. Season with salt and
     pepper.
     2) Add the tomatoes and scallions to the skillet and cook, stirring about 1
     minute. Add the rice and 1/4 cup water and continue to cook until the rice
     is warmed through and the shrimp is opaque, about 3 more minutes. Stir
     in the parsley and serve with lemon and additional scallions.
  
 

Marshmallow Topiary Pops

     I was trying to come up with a way to decorate an Easter table for the kids and this
     idea, popped in my head. I made extra's and wrapped them individually with a bow.
     These are perfect for a Easter party at school. How cute would these be for a special
     teacher. You could make them into a bouquet. The sky is the limit. Enjoy.

                                        Marshmallow Topiary Pops

    Marshmallows
    color melt aways
    sprinkles
    pop sticks
    mini pots

      I went to Michaels and bought the mini pots and put some foam at the bottom
      so the sticks could stay. Basically, all you do is melt, stick and sprinkle.
  

Jelly Bean Bark

      Can you believe that my most viewed post was my Sweethearts Bark? I'm amazed that
      something with on 2 ingredients was so loved. Makes a gal, happy! This bark is super
      cute and still only 2 ingredients. The possibilities are endless. You can put these in a
      Easter Basket or Easter Eggs and Bag them with a ribbon. Enjoy!

            Jelly Bean Bark
 
         1 bag of jelly beans, use half a bag
         1 bag candy melts, any color

      Melt candy melts in microwave for 2-3 minutes. Take out and pour in a 8 x 8 pan
      lined with parchment paper and assemble the jellybeans and refrigerate until hard.
      Break into pieces and enjoy!
  

Fajita Pita's

This is such an easy way to eat fajitas!! Cook and stuff into a

Pita. My kids loved eating these! Enjoy.

3 chicken breasts, cooked and sliced

1 steak, cooked and sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 large red onion, sliced

1 can diced tomatoes

2 garlic cloves, minced

1 fajita seasoning packet

1/2 cup mexican cheese

whole wheat pita's, cut in half

salt and pepper

Season steak and chicken on both sides with salt, pepper and

half of the Fajita packet. Heat skillet add some olive oil cook

steak and then chicken. Set aside and slice.

In the same skillet add bell peppers, onion, diced tomatoes,

garlic, the other half of the fajita seasoning . Cook until tender

add cheese. Stir in the sliced meat to the veggies and mix.

Place mixture inside pita and serve with sour cream, cheese

and salsa.

Sweethearts Bark

The other day I was dreaming about Valentine's Day and trying

to come up with new and creative ways to show my children how

much I love them. A light bulb went off and that's when I created

this adorable bark "aka" LOVE bark. This would be a perfect

treat for your little one to bring to school. Enjoy!

Sweethearts Bark

1 package candy melts

1 package sweetheart candies

Melt the candy melts in microwave about 2 min. Take out and

pour into an 8x8 pan lined with parchment paper and assemble

hearts and refrigerate until hard. Break into pieces and place in

bags.

Peanut Butter Sandwich Cookies

I like to bake, I like to bake, a lot. I find it really just calms

my soul. I do most of baking late at night when the house

is quiet. I play some music and get into a zone. My kiddo's

are pretty picky, "long sigh" but, they love anything with

peanut butter in it. Peanut butter cookies being The King

of all cookies to my children. What's better than a peanut

butter cookie? A peanut butter cookie with filling in the

middle, of course.

Peanut Butter Sandwich Cookies

1 cup butter-flavored shortening

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

3 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

Filling

1/2 cup creamy peanut butter

3 cups confectioners sugar

1 teaspoon vanilla extract

5 to 6 tablespoons of milk

1) In a large bowl, cream the shortening, peanut butter

and sugars until light and fluffy. Add eggs, one at a time,

beating well after each addition. Add vanilla. Combine the

flour, baking soda and salt, add to creamed mixture and

mix well.

2) Shape into 1-inch balls and place 2 inch apart on ungreased

baking sheets. Flatten to 3/8-in. thickness with fork. Bake

at 375* for 7 to 8 minutes or until golden. Remove to wire

racks to cool.

3) For filling, in a large bowl, beat the peanut butter, vanilla,

confectioner's sugar and enough milk to achieve spreading

consistency. Spread on half the cookies and top each with

another cookie.

Salad Spaghetti

I would say that this spaghetti dish is the best of both

words. A mixture of greens and carbs. A win, win for

for us all. You will be amazed how good this is.

Salad Spaghetti

1 pound of spaghetti

4 tablespoons of olive oil

6 garlic cloves, minced

2 teaspoons fresh thyme leaves

1 small head of frisee lettuce

2 cups baby arugula

1/2 small head of radicchio, shredded

1 lemon, juiced

1/2 cup grated Parmesan cheese, grated

salt and pepper

3 tablespoons chopped fresh parsley

1/4 teaspoon red pepper flakes

Cook pasta in salted water, cook until done. Reserve

one cup of pasta water (for the sauce).

While the pasta is cooking, Heat olive oil in a large

skillet. Add the garlic and thyme to pan and cook for

5 minutes. Increase heat to med-high and add reserved

pasta water and add cooked pasta.

Add the frisee, arugula, radicchio, lemon juice, Parmesan

and a good sprinkle of salt, pepper and red pepper flakes.

Toss in pan until the veggies have wilted a bit.

Sprinkle with parsley and more parm.

Broiled Grapefruit

New Year, New You, Isn't that how the saying goes?

I like to always start the New Year off by eating a

tad better. Although, I will never stop eating my

beloved carbs. I like to have a happy balance in my

life. My goal this year is to eat more greens and to

drink more water. The touch of sugar on top of the

warm Grapefruit makes it sweet and tart. Enjoy!

My new favorite breakfast.

1 pink grapefruit

1 tablespoon sugar

1 tablespoon brown sugar

green grapes

blueberries

1) Cut the grapefruit, in half horizontally. With a sharp

knife, cut around each section to loosen fruit. Place

grapefruit halves, cut side up, in a baking pan.

2) Combine brown sugar and white sugar over grapefruit

and broil for 5 minutes.

3) For garnish, rinse grapes and blueberries and dip in

remaining sugar, Place on grapefruit, serve warm.

Taco Bites

I love to entertain and have a full house of family and

friend's. I get great pleasure out of making other's

happy! I live for it. I always put SO much pressure on

myself. The one thing I've learned over the years is to

keep some thing's simple and appetizers have to be

easy and delish.

Taco Bites

1 pound ground turkey or beef

1 onion, finely chopped

1 envelope taco seasoning

3/4 cups water

1 1/4 cups shredded Mexican cheese, divided

2 packages miniature phyllo tart shells

taco sauce or salsa

sour cream

chives

1) In a skillet, cook meat and onion over medium heat

until meat is no longer pink, drain, Stir in taco seasoning

and water. Bring to a boil. Reduce heat, simmer, uncovered

for 5 minutes. Remove from the heat, stir in 1/2 cup cheese.

2) Place tart shells in a baking pan. Fill with taco mixture.

3) Bake at 350* for 6 minutes.

4) Top each shell with sour cream, taco sauce, Cheese and

chives. Enjoy!

Coconut bonbons

If there is one thing you should make for the holidays,

it should be these highly addicting and beyond yummy

bonbons. I boxed these little beauties up in decorative

boxes with bows and handed them out to friends. Try

them...your won't regret it!!

Coconut Bonbons

2 2/3 cups flaked coconut, chopped

2/3 cup confectioner's sugar

1/2 cup sweetened condensed milk

1/4 cup finely chopped almond, toasted

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

2 cups semi sweet chocolate chips

1 tablespoon shortening

colored jimmies or coarse sugar, for sprinkling

1) In a small bowl, combine the coconut, confectioner's

sugar, milk, almonds, butter and vanilla. Cover and

refrigerate for at least 2 hours.

2) Roll into 1 inch balls, place on waxed paper-lined

pan. Refrigerate for at least 1 hour.

3) In a microwave safe bowl, melt chocolate chips and

shortening, stir until smooth. Dip balls in chocolate,

allow excess to drip off. Return to waxed paper-lined

pans. Sprinkle with jimmies. Chill until firm. Store in

an airtight container in the refrigerator.

Festive Blondies

Baking for the holidays? If so, you must make these!!

You probably already have all the ingredients. I love

how festive they look. I just had one for breakfast with

my morning coffee. I'm thinking I might have one for

lunch too.

Festive Blondies

2 sticks unsalted butter, plus more, for pan. room temp

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all purpose flour

1 1/2 teaspoons salt

m&m's

1) Preheat oven to 350*. Brush an 8 inch square baking pan

with butter. Line pan with parchment paper, leaving 2 inch

overhang on two sides. Butter paper.

2) In a large bowl, whisk together butter and sugars until

smooth. Whisk in eggs and vanilla. Add flour and salt, stir

just until moistened. Transfer batter to a prepared pan and

smooth top. Arrange candies in 12 rows ( 2 rows per color)

on top of the dough.

3) Bake until top of cake is golden brown and a toothpick

inserted in center comes out clean, about 45 minutes.

Using parchment overhang, lift cake from pan and transfer

to a cutting board, cut into 16 squares.

Holiday Stuffing

Holiday Stuffing aka Pineapple Stuffing. This dish is on

every holiday table we have. I love it best with a Spiral

ham. The combo is magical. Confession, sometime's I

will even eat it cold the next day for breakfast.

Holiday Stuffing

6 slices of bread

1/2 cup butter

1 cup sugar

4 eggs

1 ( 1 lb 4 ounce) can pineapple, drained

Preheat oven to 350 degrees. Cube bread. Cream butter with

sugar. Beat in eggs one at a time. Stir in pineapple. Fold in

bread cubes. Place in a greased 1 1/2 quart casserole. Bake,

uncovered for 1 hour.

Ultimate Chocolate Chip Cookies

There is nothing like a warm chocolate cookie and

a cold glass of milk. I have made many different kinds

of chocolate chip cookies and this one is my favorite.

You can add your favorite nuts or chips. Remember

Santa loves cookies too.

Ultimate Chocolate Chip Cookies

3 1/2 cups all purpose flour

1 1/4 teaspoon baking soda

1 1/4 teaspoon baking powder

2 teaspoons coarse salt

2 1/2 sticks unsalted butter

1 1/2 cups light brown sugar

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/4 cups chocolate chips

8 ounces semisweet chocolate, chopped

1) In a bowl, whisk together flour, baking soda and salt.

2) In a large bowl, using an electric mixer, beat butter

and sugars on medium-high until light and fluffy, 6 min.

Reduce speed to medium-low and beat in eggs, one at a

time. Beat in vanilla. Mix in the flour mixture just until

incorporated, fold in chocolate chips and chunks.

3) Using a 1/4 cup ice cream scoop or a large spoon, drop

dough onto a parchment-lined baking sheet ( you should

have 24) and refrigerate 1 hour. Preheat oven to 350*

Arrange 6 unbaked cookies 3 inches apart, on each of the

two parchment-lined baking sheets. Bake until edges are

light and golden brown. 17 to 18 minutes, rotating sheets

halfway through. Transfer cookies to a wire rack and let

cool. Bake remaining dough using new parchment.

Everyday Food.

Leftover Turkey Chowder

I hope you have some leftovers...because this is by far

the tastiest CHOWDA. Making dumplings out of all

the stuffing was incredible. Enjoy!

Leftover Turkey Chowder

3 cups stuffing

1 1/2 cups of corn

3 tablespoons parsley, chopped

3 tablespoons chives, chopped

1 large egg, beaten

1/4 lb. bacon cut into cubes

2 tablespoons butter

2 onions, diced

3 celery ribs, diced

2 cloves garlic, minced

1 bay leaf

4 teaspoons flour

3 cups turkey or chicken stock

1/2 pound fingerling potatoes, cut into rounds

1 1/2 cups half and half

1 1/2 cups turkey, diced

salt and pepper

1) Heat oven to 350*. In a bowl crumble stuffing and add

1/2 cup of corn, 1 tablespoon each of parsley and chives,

gently combine the egg. Dollop tablespoons size stuffing

mixture on a parchment lined baking sheet. Bake 15 min

or until golden.

2) Saute the bacon in a medium stockpot and cook until

crisp. Remove and place on a paper towel lined plate.

Add butter to remaining bacon fat. Then add onions, celery

garlic and bay leaf to the pan. Saute until soft but not brown.

Add the flour and cook 1 minute. Slowly stir in stock.

3) Add potatoes and simmer until they are cooked through.

About 10 min. Remove bay leaf. Stir in half & half. Simmer

until slightly thickened. Add turkey, remaining corn, herbs

and reserved bacon to the chowder. Simmer until heated

through. Season with salt and pepper. Garnish with crispy

stuffing dumplings.

Loaded Baked Potato Soup

Pure comfort in a bowl. Is what this rich, thick and

cozy soup is. If you love loaded baked potatoes,

like myself than this is for you.

Loaded Baked Potato Soup

9 baking potatoes

2/3 cups of butter

2/3 cups all purpose flour

6 cups whole milk. "or more if you'd like it thinner

salt and pepper

1/2 cup cooked bacon, crumbled

4 green onions

10 ounces shredded cheddar cheese

1 (8oz) container sour cream.

1) Place potatoes on a baking sheet and cook until done.

Let cool before scooping.

2) In a large saucepan over medium heat, melt butter.

Stir in the flour and cook about a minute. Whisk in milk

a little at a time, stirring constantly until thickened. Stir

in potatoes, salt, pepper, 1/3 cup of bacon, 2 tablespoons

of green onions and most of the cheese. Cook until

thoroughly heated. Stir in sour cream and heat through.

Serve topped with remaining bacon, onions, cheese and

a little sour cream. Enjoy!