Crispy Parmesan Potatoes with Dipping Sauce

 Crispy on the bottom and tender on the inside, makes for a very yummy potato.  Good as is or dipped in sour cream dip.

CRISPY PARMESAN CHEESE with DIPPING SAUCE

(serves 4)

Potato Ingredients:

*1/3 cup butter, melted

*1/2 cup finely grated parmesan cheese

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon dried oregano 

*1/2 teaspoon paprika

*1/2 teaspoon ground black pepper

*olive oil

*sea salt

*1 1/2 pounds small red skin or Yukon gold potatoes

Dipping Sauce Ingredients:

*1 cup sour cream

*1/4-1/2 teaspoon garlic powder (or 1 small garlic cloves, minced)

*1/4-1/2 teaspoon onion powder (or 2 tablespoons of red onion, finely chopped)

*1 teaspoon dried parley flakes

*1/2 teaspoon dried oregano 

*1/2 teaspoon Worcestershire sauce

*1/4 cup green onion tops, finely chopped

Dipping Sauce Directions:

~In a small bowl, stir 1 cup sour cream, 1/4-1/2 teaspoons garlic powder (or 1 garlic clove minced), 1/4 -1/2 teaspoon onion powder (or 2 tablespoons finely chopped red onion), 1 teaspoon dried parsley flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon worchesteshire sauce, and 1/4 cup chopped green onion tops together. 

~Cover and refrigerate for at least 1 hour (3 or 4 is even better.

Potato Directions:

~Preheat oven to 400 degrees.

~Melt 1/3 cup butter and place in a glass 9x13 inch pan.

~Spread to cover pan.

~In a small bowl, mix 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/2 teaspoon ground black pepper together, until well mixed. 

~Sprinkle evenly over melted butter.

~Cut 1 1/2 pounds small red or Yukon gold potatoes in half.

~Score cut side of potatoes several times (making sure you don't cut completely through potato)

~Place potatoes use side down, pressing them down firmly.

~Drizzle a small amount of olive oil over potatoes.

~Sprinkle lightly with sea salt.

~Bake in preheated oven for 25-35 minutes or until potatoes are fork tender and bottom is crunchy.  

~Remove from oven and allow to set for 3-5 minutes before removing from pan.

~Serve cut side up, and with dipping sauce.

Hawaiian Dog

It took me a long time to decide to make this.  The idea of hot dogs and pineapple sounded  unappealing to me.  I was wrong.  The different layers on this hot dog is so good.

HAWAIIAN DOG

Ingredients:

*hot dogs (I like to use casing hot dogs)

*Hawaiian King hot dog buns

*bacon, cooked and chopped

*red onion, chopped

*pineapple, diced

*sliced jalapeño peppers, (I use cowboy peppers)

*hot sauce

*mayo

*cilantro leaves, chopped fine

Directions:

~Grill pineapple on grill or skillet until, browned and set aside.

~Butter inside of buns, grill util golden brown and set aside.

~Grill jalapeño peppers (unless you are using cowboy peppers), until soft

~Grill hot dog to desired doneness.

~Place a thin layer of hot sauce and mayo over toasted bun.

~Place hot dog on bun.

~Place pineapple, jalapeño peppers, onions, and bacon on side of hot dog.

~Place another thin layer of hot sauce and mayo over dog.

~Sprinkle desired amount of cilantro leaves over dog.

Cider Donuts

 Our local orchards all apple cider donuts and they all taste so good.  I Live near two of them and some days, I can smell them cooking from our house.  These are even good without the cinnamon sugar.

CIDER DONUTS

(makes 24)

Ingredients:

*2 cups apple cider

*1/3 cup light brown sugar

*1/4 cup granulated sugar

*2 large eggs

*6 tablespoon butter, melted and cooled to room temperature 

*3 1/2 cup all-purpose flour

*2 teaspoons baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*3/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*cinnamon sugar for dipping

*vegetable oil for frying

Directions:

~Pour 2 cups cider into a saucepan, and bring to a boil.

~Allow to boil over medium heat for 35-40 minutes or until cider has reduced to half.

~Allow cider to cool to room temperature.  

~Whisk cider (if cider doesn't make 1 cup, add a little to it), 1/3 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs and 6 tablespoons melted butter together.

~In a large mixing bowl, whisk 3 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 3/4 teaspoons cinnamon and 1/4 teaspoonsnutmeg together. 

~Pour cider into flour mixture and stir until combined (dough will be wet).

~Cover bowl and refrigerate for 3-8 hours.

~Generously flour a clean surface.

~Fill a dutch oven (or heavy bottom deep skillet) with 3 to 31/2 inch of vegetable oil.

~Bring heat to 350 degrees (you may need to turn heat up and lower it as you fry the donuts to keep the temp at 350 degrees).

~Roll or pat out dough to 350 degrees (if dough is sticking, gently pick it up and put more flour under it) to about 1/2 inch thick.

~Using a donut cutter, cut out donuts and place them on parchment paper.

~Line a plate with paper towel.

~Place a cooling rack on a cookie sheet (if.you don't have one, just use the cookie sheet).

~Gently place a couple donuts into hot oil.  

~Fry about 1 minute per side (donuts holes will take less time).

~Using a slotted spoon or sider remove donuts and place on  the paper towel plate.

~Roll donuts into cinnamon sugar, coating all sides.

*Donuts are best eaten within a few hours of making them.  We eat a few and give the rest away.   BTW, they still are good the next day, just not as good as they are when they are first made.

Devils Float

My mother-in-law gave me this recipe years and years ago.    It's was one of my husbands favorite desserts at the time.  He still really likes it.  It's a great way to use up stale marshmallows.

DEVILS FLOAT

(serves 6-8)

Ingredients:

*12 marshmallows, quartered (or 1/2 bag mini marshmallows)

*1/2 cup granulated sugar

*1 1/2 cups water

*3 tablespoons butter

*1/2 cup sugar

*1 teaspoon vanilla extract

*1 cup all-purpose flour

*3 tablespoons unsweetened cocoa

*1/2 teaspoon salt

*1 teaspoon baking powder

*1/2 cup whole milk

*1/2 cup pecans, crushed (optional)

Directions:

~Preheat oven to 350 degrees.

~Place marshmallows into a 8x8 baking pan or into a casserole dish.

~Place cut up marshmallows into pan.

~In a small saucepan, bring 1/2 cup granulated sugar and water to a full boil, stirring until sugar is dissolved.  

~Pour hot water over marshmallows.

~Cream butter, vanilla and sugar in a medium mixing bowl.

~Sift in flour, unsweetened cocoa, salt, and baking powder.

~Add milk and stir until just mixed.

~Drop batter by spoonfuls over marshmallows.

~Sprinkle crushed pecans over top.

~Bake for 40-45 minutes. 

~Once cooled, place covered in refrigerator.  

~Best served cold (it's good warm too, but the liquid won't be set).  Add whipped cream or ice cream over top if you would like.

 

Apple Fritters

Most apple fritters recipes do not cook the apples first.  I however, do not like apples to be crunchy in donuts.  Cooking them just a little bit, help soften them up.   For a different twist, use a little maple flavoring in the glaze,  It's pretty amazing that way.

APPLE FRITTERS

(makes 8-10)

Fritter Ingredients:

*1 1/2 cups all-purpose flour

*1/4 cup granulated sugar

*2 teaspoons baking powder

*1/2 teaspoon salt

*1/4 teaspoon ground nutmeg

*2 teaspoons ground cinnamon

*1/3 cup whole milk   

*2 large eggs

*2 tablespoons applesauce (optional)    

*2 large apples, peeled and cored, and chopped small (I prefer Granny Smith)

*vegetable oil for frying  

Glaze Ingredients:

*2 cups powdered sugar

*1/4 cup whole milk or heavy cream

*1/2 teaspoon vanilla extract (sometimes I like to use 1/4 teaspoon maple flavoring instead)

*1/8 teaspoon ground cinnamon.

Glaze Directions:

~In a medium bowl, sift 2 cups powdered sugar, 1/2 cup milk, 1/2 teaspoon vanilla extract and 1/8 teaspoon cinnamon together until smooth (it will be runny).

Fritter Directions:

~In a medium skillet, over medium heat, sauté 2 large chopped apples for 2 or 3 minutes, or until they soften up a little.

~Remove from heat and place in a strainer.

~Allow apples to come to room temperature.

~In a large mixing bowl, whisk 1 1/2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg and 2 teaspoons cinnamon together.

~Make a well in the center of the flour mixture.

~In a small mixing bowl, whisk 1/3 cup milk, 2 large eggs, and 2 tablespoons applesauce together.

~Pour milk mixture into the center of the flour mixture.

~Mix until just incorporated (to not over mix).

~Fold in apples.

~Pour oil into a heavy bottom skillet (about 2 inches deep), to 375 degrees.

~Drop by 1/4 cup of fritter batter into hot oil.

~Cook about 2 minutes per side or until golden brown (it's important to try to keep the oil as close to  375 degrees as possible).

~Using a slotted spoon or spider, remove fritters and place on a paper towel lined plate.

~Drip warm fritters into glaze, coating all sides and place on a cooling rack to finish cooling.

**Best eaten the day you make them, but if you are going to store some, warp them lightly n paper towel, and place in a brown paper bag.

Chicken Shawarma

 I am not a fan of dark meat, but I do like it in this.   You can however use white meat in this, but it won't be as moist.   I also only use the smaller amounts of garlic listed in this recipe, because although I love garlic, I don't like it to overpower the dish.   This is even better with homemade pita bread.

CHICKEN SHAWARMA

(serves 6)

Ingredients:

*2 pounds boneless, skinless chicken thighs

*1 large onion, sliced thin

*1/2 cup olive oil

*3-5 garlic cloves, grated

*1/4 cup fresh squeezed lemon juice (about 1 lemon)

*1 1/2 teaspoons paprika

*2 teaspoons ground cumin

*1 teaspoon ground coriander

*1/4 teaspoon ground cardamom

*1/4 teaspoon turmeric

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground black pepper

*1 1/2 teaspoons salt

*1/8-1/4 teaspoons crushed red pepper flakes

*6 Pitas (I make my own)

*lettuce, shredded

*tomtaoes, diced (optional)

*cucumbers, diced and seeds removed (optional)

Garlic Sauce Ingredients:

*1 cup greek yogurt

*1/4 cup mayonnaise 

*1-3 garlic cloves, grated

*2 tablespoons freshly squeezed lemon juice

*1/2 teaspoon ground black pepper

*1/4 teaspoon salt

Garlic Sauce Directions:

~In a small bowl, whisk yogurt, mayonnaise, garlic, lemon juice. pepper and salt together. 

~Cover and refrigerate for at least 2 hours.

Chicken Directions:

~Trim any fat from chicken thighs.

~In a large bowl, whisk olive oil, garlic cloves, lemon juice, paprika,  cumin, coriander, cardamom, turmeric, cinnamon, pepper, salt, and red pepper flakes until mixed well.

~Add in chicken breast and mix until chicken is well coated.

~Cover bowl with plastic wrap and refrigerate for at least 2 hours (4 hours or more is even better)

Lets Make It:

~Remove chicken from refrigerator about an hour before you are ready to start.

~Place rack on top rack.

~Preheat oven to 425 degrees (or cook on grill).

~Line a large cookie sheet with aluminum foil (this is just for easy clean up.

~Place a cooling rack in lined cookie sheet (If you don't have one, that's ok.  I just think it crisps up better).

~Remove chicken and onions from the marinade and place on prepared pan (making sure chicken is not over lapping each other).

~Cook chicken for 15-20 minutes per side or until chicken is done (internal temp 165).

~Remove from oven and allow to sit for 5 minutes.

~Slice chicken into thin strips.

~Warm up pita bread.

~Spread desired amount of white sauce over pita.

~Place chicken and onions on top of sauce.

~Add lettuce, tomatoes, and cucumbers.

~Drizzle some more white sauce.on of the sauce in the center of the pita. 

Apple Cider Vinegar

Apple Cider Vinegar has so many health benefits.   I save the peelings and cores from the apples when I can applesauce to make it (no waste), but you can use fresh cut up apples.

                                                                       (Step One)

                  (Step Two.  When the stuff starts to float, remove the apples, cores, and skin.

                                                  (Still Step Two.  The color will be very light)

                                   (Step Three.  After setting for 6 weeks.  It becomes dark in color)

APPLE CIDER VINEGAR

Ingredients:

*apple peelings and cores or fresh apples with stem and seeds removed

*granulated sugar (1 tablespoon per cup of water used)

*filtered water (or use tap water, but fill a picture the night before and let it sit on your counter overnight before using it.  This allows any chorine to  that's in the chlorinated water)

*canning jar (I use a 2 quart one, but use whatever size you want)

*coffee filter

*rubber band

Step One Directions:

~Fill your canning jar 3/4 full of apple peelings or cut up apples.

~Add 1 tablespoon sugar.

~Pour filtered into jar leaving 3 inches from top.

~Stir mixture.

~Cover jar with coffee filter and loosely wrap a rubber band around it.

~Store in a cool dark place for 2-3 weeks (I put my in my kitchen cupboard).

~Stir once every day (if you forget a day or two,  don't worry, if scum develops, just skim it off).

Step Two:

~Once apples float to top you are ready for step two.

~Strain liquid from apple pulp/apples into a large container.

~Throw away scraps, and pour liquid into canning jar.

~Place a new coffee filter over the top and loosely place rubber band around it.

~Place into a cool dark place for 6 weeks (no need to stir it during this time.

Step Three:

~When the liquid darkens and has that vinegar smell, it is ready.

~Place a lid on jar and store in cupboard like you would for your store-bought.

~It's now ready for use.

Crispy Cream Donuts

 I'm not a fan of Krispy Kreme Doughnuts, unless they are hot.  These are so good.   Adding a little cinnamon to the glaze makes these even better, although Krispy Kreme does not add it.

CRISPY CREAM DONUTS

(makes 24 + donut holes)

Donut Ingredients:

*1/2 cup butter, melted and cooled (warm not cold)

*1 1/4 cups warm milk (110-115 degrees)

*2 1/4 teaspoons active dry yeast

*2 large eggs

*1/3 cup granulated sugar

*1 teaspoon salt

*1/4 teaspoon ground nutmeg

*4 1/4-4 1/2 cups bread flour (can use all-purpose)

*Vegetable Oil (enough to use for frying)

Glaze Ingredients:

*3 1/2 cups powdered sugar

*1/2 cup whole milk

*1/4 teaspoon vanilla extract

*1/2 teaspoon ground cinnamon (optional)

Glaze Directions:

~In a small bowl, mix 3 1/2 cups powdered sugar, 1/2 cup whole milk and 1/4 teaspoon vanilla until smooth (mixture will be runny.  It is on a thick glaze).  

~Whisk in 1/2 teaspoon ground cinnamon if you want to step it up a notch.  

Donut Directions:

~Melt 1/2 cup butter in microwave and set aside to cool some (at least down to 110 degrees).

~Heat 1 1/4 cups milk in microwave to very warm (110-115 degrees).

~Sprinkle 2 1/4 teaspoons active dry yeast over milk and stir lightly.

~Allow to sit for 5-10 minutes of until yeast proofs.

~Place yeast mixture into a large mixing bowl.

~Using a dough hook, mix in butter, 2 large eggs, 1/3 cup sugar, 1 teaspoon salt, and 1/4 teaspoon nutmeg on medium low for 1 minute.

~Slowly add in 4 1/4 flour a 1/2 cup at a time (only add 4 1/4 cups).

~Allow hook to knead dough until dough is soft and pliable (about 5 minutes on medium speed).  Scrape sides of bowl as needed with rubber spatula.  Only add another 1/4 cup of flour if down is to sticky.

~Place dough into a large greased bowl, turn so the dough is greased on all sides.

~Cover with plastic wrap and allow dough to rise until double (about 1 hour).

~Lightly flour counter and roll out dough about 1/2 inch thick.

~Cut out donuts using a donuts cutter  (or a round glass or biscuit cutter, and then a pop cap for the center hole).

~Allow donuts to rise for 45 minutes to 1 hour.

~Heat up oil in a heavy bottom pan (deep enough to cover donuts by a couple inches) to 375 degrees.

~Gently place donuts into hot oil a few at at time.

~Cook about 30-40 seconds or until golden brown.

~Flip donut and cooke for another 30 seconds or until golden brown.

~Remove from oil and place on a paper towel lined plate.

~Allow to cool for a minute and dip into glaze mixture, covering all sides. (Glaze will become clear as it cools).

Nutella Stuffed French Toast

 Man is this good.  I love the crunch from the cereal on the outside.  I use cinnamon toast crunch, but you can use captain crunch, fruity pebbles, or just about any crunchy cereal.  No need for syrup, I just added it for the picture.   You can make this a couple ways.  I prefer the rolled up version for the kids and maybe even me.  Easy recipe to double or more.  I figure about two slices of French toast per egg.  

                                                                       Rolled Style

NUTELLA STUFFED FRENCH TOAST

(makes 6 rolled or 3 regular)

Ingredients:

*3 large eggs

*1/2-3/4 cups heavy cream or whole milk (heavy cream will make it more like a custard)

*1/2 teaspoon vanilla extract

*1/2 teaspoon ground cinnamon (optional)

*dash of nutmeg (optional)

*Nutella (about 2 tablespoons per slice or desired amount)

*2 cups Cinnamon Toast Crunch 

*1 tablespoon butter

*6 slices bread

Rolled up Directions:

~Crush 2 cups cinnamon toast crunch cereal (use food processor or place in zip-loc bag and roll with a rolling pin).

~In a small bowl,  whisk 3 large eggs, 1/2-3/4 cup heavy cream/mil (start with 1/2 cup, add more if it's to thick), 1/2 teaspoon vanilla, 1/2 teaspoons cinnamon, and dash of nutmeg together, until egg is completely mixed in.

~Melt 1 tablespoon butter in skillet over medium low heat.

~Place crushed cereal on a plate.

~Cut off crusts of 6 slices of bread (optional).

~Take a rolling pin and roll out bread thin.

~Spread desired amount of Nutella over bread (I do about 2 tablespoons per slice).

~Roll bread lengthwise.

~Dip rolled up bread into egg mixture.

~Roll in cereal mixture

~Place into hot pan.  

~Cook 1-2 minutes per side.

~Remove from pan and plate.

~Sprinkle with powdered sugar.

Regular Way:

Crush cereal (use food processor or place in zip-loc bag and roll with a rolling pin).

~In a small bowl,  whisk eggs, heavy cream/milk, vanilla, cinnamon, and nutmeg together, until egg is completely mixed in.

~Melt butter in skillet over medium low heat.

~Place crushed cereal on a plate.

~Cut off crusts of bread (optional).

~Spread desired amount of Nutella over bread.

~Place another slice of bread over Nutella 

~Dip  bread into egg mixture, making sure all sides are coated.

~Place into crushed cereal, coating all sides.

~Place into hot pan.  

~Cook 2-3 minutes per side (I like to do about 30 seconds around the 4 edges too).

~Remove from pan and plate.

~Sprinkle with powdered sugar.