easy breezy baked sweet potato fries...

i had never been a big sweet potato fan, which is so bazaar, seeing that i like almost everything:) but in the past few years i have had my eyes opened to some recipes that i am completely in love with... sweet potato dishes! oh how i love you now & wish i could take back all those thanksgivings with not as tasty sweet potato dishes. anyhooo- i love sweet potato fries & even though they don't cook up as crisp when you bake them vs. frying them, they are about 1 trillion times healthier (ok, so that might be a slight exageration:)) & just as delicious! not to mention your house doesn't smell like the local fast food joint.

whip up a batch of these next time you want an easy after school snack! the kids will love them & you won't believe how easy & cheap they are!

{sweet potato fries}

fresh sweet potatoes, peeled & cut into 1/2 inch fries
kosher or flake salt
fresh pepper
other dried herbs~thyme, rosemary, oregano, ect.
oil

Pre-heat oven to 475 degrees. Place peeled & cut potatoes in to a medium bowl. Toss with vegetable or extra virgin olive oil, I use 2 TBSP per 1 large potato. Spread onto a baking sheet, keeping in a single layer. Srinkle with a healthy dose of seasoning. Bake for 10-12 minutes, remove from oven & toss. Return to oven & continue to bake another 10 or so minutes. Watching carefully so as not to burn.
Serve with the dip of your choice. My family prefers a BBQ sauce & mayo mix.

get your jam...

so earlier in the summer i started making jam to sell at the local farmer's market. well it kind of took off faster than i anticipated, so needless to say, i have been making a lot of jam:) i never knew how much work went into going commercial with food. it is intense!!!! but now that i have done that i will be getting into shops... legally. they make great gifts & there are lots of different flavors, so you should be able to something for everyone.

i'll be at the bijou market this saturday from 10-4 in provo. come down & give them a try!

hard to make pretty, but even harder not to eat the whole thing:)...

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

brit's pumpkin spice bundt cake...

recipe club was super yummy this month! everything that was brought i would make again!!!! this is the dessert that i made. i have made it before & it doesn't hurt that it is really pretty easy:) i think i over cooked it just a tad this time, but it was still really yummy.

{pumpkin spice bundt cake}

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 4 eggs
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 cup canned pumpkin
• 2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. with a hand mixer or stand mixer, beat on low for 30 seconds. increase speed to high & beat for 4 minutes. pour into a greased & floured (or use this recipe for non stick greatness) & bake at 350 degrees for 40-55 minutes or until toothpick comes out this just a few crumbs. let sit 5 minutes & then turn out onto a cooling rack. glaze with cream cheese glaze & sprinkle with cinnamon sugar.

{cream cheese glaze}

4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk (skim or regular)

beat together all ingredients until smooth. spoon or carefully pour over cooled bundt cake.

new recipes coming really soon...

recipe club is tomorrow night at kacy's. with the weather getting cooler, i can't wait for some yummy new dishes to make for my family! i will be posting my favorite recipe first thing wednesday morning:) till then, check out some of our other favorites.

krisin's apple spice cake with caramel sauce...

kristin brought this to recipe club a few years ago & it was so yummy!  i made it just last week & had to share it with you!  the caramel sauce is to die for!  & the cake is so moist & flavorful.  with apples in season this is a fall must make!

{Krisin’s Apple Pudding Cake}

1 cup sugar 

1/4 cup butter

1 egg

2 un-peeled shredded apples

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 salt

1/2 cup chopped walnuts or pecans (optional)

Pre-heat oven to 350 degrees.  In a medium bowl cream together butter & sugar.  Add egg & beat well.  Add shredded apples & mix well.  Stir in dry ingredients & mix until just combined.  Stir in nuts.  Pour into a greased 9x9 pan & bake for 40-50 minutes.  Serve with caramel spice sauce & whipped cream.

**double recipe for 9x13 pan & bake for 45-60 minutes.

Caramel Spice Sauce:

1 stick butter

1 1/2 cup sugar 

3/4 cup evaporated milk

1 1/2 tsp vanilla

1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk 

for 10-15 minutes (do not boil).  Stir frequently.  Add vanilla & nutmeg.

i want to make this!...

i just got done watching Martha make this on her show from yesterday.  i was so intrigued by this blueberry corn ice cream sundae!  i think that it looks so unique & delicious!  it has sweet corn ice cream, blueberry & corn compote, paired with toffee popcorn & black pepper whipped cream.  i know it seems like a lot of work, but it definitely looks like it would be worth it.  gotta love a different twist on something that is grown locally!  Thanks Martha... you never disappoint!

here is the link for the recipe