Sweet Potato Fries

4 sweet potatoes, peeled and cut into 1/4"-thick sticks

1 tablespoon extra-virgin olive oil 

2 teaspoons jerk seasoning

1/2 teaspoon salt

Preheat the oven to 400F. Coat 2 baking sheets with cooking spray.

Place the sweet potatoes on the prepared baking sheet. Drizzle with the oil and sprinkle with the jerk seasoning and salt.

Bake for 30 minutes, turning once, or until golden and tender. Serve immediately.

Found online (30 day meal plan)

Cauliflower Sticks

1/4 of a large head of cauliflower “riced”

1 teaspoon olive oil

2 cloves garlic, grated or minced

1 large egg (white), lightly beaten

1/2 Cup low fat mozzarella cheese

1/2 teaspoon dried Italian herb seasoning, divided

Preheat the oven to 350F and spray a 9 by 5-inch loaf pan cooking spray. The recipe I followed called for lining the pan with parchment paper, but since I didn’t have any, I made my own small pan using aluminum foil. Be sure to still spray it though or it will stick (I learned my lesson there).

To “rice” the cauliflower, grab your cheese grater and go to town as if you were grating cheese. When you’re done, you should have about 1.5 cups lightly packed. Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (no need to add any water). While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened and smelly – I used minced garlic bits instead of cloves. When your cauliflower is softened, add the garlic mixture, lightly beaten egg white, Italian seasonings, and 3/4 of your low fat mozzarella. Be sure to leave 1/4 of the cheese for the topping! Stir and mix well, then spread onto your prepared pan.

The recipe I used said to bake at 350F for about 30 minutes. My oven, however, needed something much different so be sure to watch these closely. I baked mine at about 400F for about 40 minutes so you may have to play around with your oven to find the right baking temperature. Bake until they start to turn golden brown. Remove from the oven, flip the loaf over so the bottom side is now on top, and bake for another 10 minutes or so.

Now it’s time to add the remaining cheese and a sprinkle more of the Italian herb seasoning. Place back in the oven until the cheese is melted and golden. Cut into pieces and serve hot or warm. I did find that if you let them sit for a little, they will harden slightly and make them easier for dipping (it was hard to wait though!)

Heat up your marinara sauce and serve! I found this online so excited to try it! 

5 Minute Jello Salad

I found this online yay!

Ingredients: 

 8 oz container of low fat Cool Whip

4 oz box of Strawberry Jello

12 oz container of fat free Cottage Cheese

1/2 pound of Strawberries, sliced

1 Banana, sliced

Directions:

Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip.   Next fold in the cottage cheese, strawberries and bananas.  Stick into the refrigerator until you are ready to eat!

Marshmallow Cream Cheese Fruit Dip

• 8 oz. cream cheese (softened)
• 1 jar (around 8 oz.) marshmallow cream
• 1 T. lemon juice
• 1 t. vanilla

I found this online.

Argentine Fried Bread

I got this from my sister as well. I am excited to try it:)

2 c. flour                      1 c. milk

1 T. baking powder       1-2 t. olive oil

1 t. salt

1. Mix dry. Add milk and oil.
2. Knead 5 min. Rest 5 min. 
3. Make a circle whatever size you want...can make them huge if you want, I did small.  Fry in oil 1 1/2” deep.
4. Dip in hot chocolate or eat with butter and powdered sugar or like a scone.

Creamy Mashed Potatoes

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/

Stuffing, Apple and Walnut

1 cup chopped celery

1 cup chopped onion

1/2 cup butter

1 cup chicken broth

3/4 cup apple juice

2 (6 oz) packages of Mrs. Cubbison's Seasoned Dressing Mix

2 cups chopped, peeled apple

1 cup chopped walnuts

In a large skillet over medium heat, cook celery and onion in butter until tender, about 5 minutes. Add chicken broth and heat for 2 min. In a large bowl combine the remaining ingredients. Add both mixtures together. Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350 for 30 min or until thoroughly heated.

Shelley's recipe I LOVE THIS!

Banana Bread

Ingredients

· 1/2 cup butter, melted

· 1 cup white sugar

· 2 eggs

· 1 teaspoon vanilla extract

· 1 1/2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 1/2 cup sour cream

· 1/2 cup chopped walnuts

· 2 medium bananas, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

I found this on the internet also I made it and it is delicious!

Pico de Gallo

2 cups tomatoes, diced into 3/8 pieces

1/2 cup white onions

2 Tablespoons chopped cilantro

1 1/2 Tablespoons stemmed, seeded, and minced jalapeno

2 teaspoons freshly squeezed lime juice

1/2 teaspoon salt

Combine all ingredients and serve chilled

"Mall Pretzels"

1 (.25 oz) pack dry yeast

2 Tbsp brown sugar

1 1/8 tsp salt

1 1/2 cup warm water

3 cups flour

1 cup bread flour

2 cups warm water

2 Tbsp baking soda

2 Tbsp melted butter

2 Tbsp kosher salt

1. In a large bowl dissolve yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour. Knead on floured surface until smooth and elastic, about 8 minutes. Put it in a greased bowl and turn to coat the surface. Cover and let it rise for one hour.

2. Combine 2 cups water and baking soda in an 8 in square pan.

3. After dough rises, cut into 12 pieces. Roll each into a 3 fot rope, pencil thin or thinner. Twist into pretzel shape and dip into the baking soda solution. Place them on parchment covered cookie sheets and let them rise for 15-20 min.

4. Bake at 450 degrees for 8-10 min or until golden brown. Brush with melted butter and sprinkle kosher salt.

Note: First roll to equeal 1-2 ft long, let rest and do the others, then roll to the 3 ft to prevent breaking.

Almost Famous Cheddar Biscuits

1 3/4 cup flour

1 Tbsp plus 2 tsp baking powder

2 1/1 tsp sugar

1/4 tsp salt

3 Tbsp vegetable shortening (room temp)

4 Tbsp cold unsalted butter, cut into 1/2 inch pieces

6 oz. grated yellow cheddar cheese (about 1 1/4 cups)

3/4 cup whole milk

For the Garlic Butter

3 Tbsp unsalted butter

1 clove smashed garlic

1 tsp chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat at 425 degrees. Lightly mist a large baking sheet with cooking spray.

2. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

3. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 in apart, and bake until golden, 15-20 min.

4. Meanwhile, make the garlic butter; Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

I found this recipe in a food network magazine and this is really really good!

Sweet Corn Tomalito

6 cups frozen corn thawed and drained

3/4 cup milk

1/4 cup butter

1/2 cup prepared moza (make a paste with water)

2/3 cup sugar

3/4 cup cornmeal

3/4 tsp baking powder

3/4 tsp salt

1/4 cup milk

Preheat 250 degrees

1.Blend 3 cups corn and milk until smooth

2. Whip butter, maza, and sugar until light and fluffy

3. Add all ingredients, mix well

4. Pour into 9*13 pan, cover tightly with aluminum foil place into a larger pan and fill the other pan with water.

5. Bake 1 1/2- 2 hours

7 Layer Dip

First layer: 2 cans been dip

Second layer: 3 avocados, 2 tspn lemon juice, 1/2 tsp salt 1/4 tsp pepper, (Mix all together)

Third layer: 1 cup sour cream, 1/2 cup mayo, 1 pkg taco seasoning (3T), (Mix all together)

Fourth layer: 2 cans black olives chopped

Fifth layer: 1 cup sliced green onions

Sixth layer: 3-4 cups chopped tomatoes

Seventh layer: 8 oz. grated cheddar cheese

Guacamole

4 diced avocados

4 Tablespoons lime juice

4 teaspoons minced cilantro

3 teaspoons minced red onions

4 minced tomato concasse (skin and remove seeds)

4 teaspoons olive oil

Mix together. Season to taste with salt and pepper.

Chipped Beef Dip

12 oz. cream cheese

8 oz. sour cream

8 oz. diced green chilis

3 green onions chopped

2 1/2 oz. dried chipped beef (jar)

1 loaf shepherds bread

Mix and chill 24 hours in oven pan. Cover and bake 1 1/2 hours at 350 degrees, stirring occasionally. Shell out bread. Save center pieces for dipping. Pour in dip and serve.

Cheese Ball

2-8 oz. cream cheese

1-8 oz. crushed pineapple

2 cups finely chopped pecans

1/4 cup finely chopped green pepper

2 Tablespoons minced onion

1 Tablespoon Lawry's salt

Mix together using 1/2 of nuts. Roll in other half of the nuts.

Refrigerate.

Fried Rice

Trevor found this off of the internet and made it. DELICIOUS!

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Herb Rolls

1 can buttermilk biscuits
1/4 cup butter
1 1/2 tsp parsley flakes
1/2 tsp whole dill seeds
1/4 tsp onion flakes
1 Tbsp grated Parmesan cheese

Melt butter.

Mix all ingredients to the butter except biscuits.

Cut biscuits in quarters.

Dip pieces in butter mixture on both sides.

Bake at 375 degrees for 15 min. or until golden brown.

7 layer dip

Technically this is a five layer dip but you can put on olives and guacamole if you would like.

1 can re-fried beans
1 tsp ground cumin
1/2 tsp garlic powder

1 pint sour cream
1 package McCormick taco seasoning

2 cups cheddar cheese
1 cup Monterrey Jack cheese

green onions
tomatoes

Mix the re-fried beans, ground cumin, and garlic powder together then spread it in a 9 *13 pan.

Mix the sour cream and taco seasoning together and layer on top of the beans mixture in the pan.

Cut up tomatoes and lay on top of the sour cream mixture.

Cut up green onions and lay it on top of the tomatoes.

Combine both cheeses then lay it on top of the tomatoes.

Cover and refrigerate until desired.

Cream of Corn

2 Tbsp butter
2 Tbsp flour

1 bag corn
1 cup heavy whipping cream
1 cup milk
1 tsp salt
1/4 tsp pepper
2 Tbsp sugar


1. Mix flour and butter and make a roo (I don't know how to spell sorry)

2. Add all ingredients except the corn and mix it to the consistency you desire.

3. Add bag of corn (you can put as much corn as you like)

4. Serve hot.