Monday, September 26, 2011

Baked Oven Fries with Utah Fry Sauce

I know, I've already put the recipe for Roasted Veggies on here, but then I found this recipe for Oven Fries and really liked it. You know how sometimes roasted potatoes can be kind of limp . . .they're still good; just limp. Well, this recipe makes them more crisp. They are more like real fried fries, but healthier. I found it on another food blog (I didn't print which one, so I'm not sure where.) Amounts can vary according to your needs, but this is the basic recipe:
3 medium potatoes, peeled and cut in even sized wedges
Oil (the recipe called for vegetable oil. I used that, and then another time substituted olive oil. I could detect no difference. So I use the healthier olive oil.)
Salt and pepper or Montreal Steak Seasoning or Seasoned Salt, to taste

Preheat the oven to 475. Place the potatoes in a large mixing bowl and cover with hot water. (This is the trick for making them crisper) Soak for 10-30 minutes. While the potatoes are soaking, drizzle oil on a large, sided cookie sheet (about 4 Tablespoons.) Tip the sheet from side to side to evenly coat, or use a pastry brush. Sprinkle the oiled pan with seasonings of choice.
Drain the potatoes. Spread them on layers of paper towel or kitchen towels. Pat completely dry with another towel. Wipe out the soaking bowl, removing all water. Put the potatoes back in the bowl and toss with more oil ( 1-2 T.) Arrange the wedges on the oiled pan in a single layer. Sprinkle with salt. Cover tightly with foil (another important key!) and roast in the very hot oven for about 5 minutes. Remove the foil and continue to roast until the potatoes are golden brown. If you don't have a convection oven, rotate the pan half way through the 15-20 minute cooking time. Also, using tongs, flip the fries (honestly, I don't always do this because I'm lazy) After you flip them, you are supposed to continue to roast for another 5- 15 minutes. Just watch them and take them out when they are golden and look like fries. Transfer the fries to a paper towel- lined plate to drain some of the grease. Taste and add seasoning as desired. Serve very warm with Utah Fry Sauce.

Utah Fry Sauce
Did you know Fry Sauce is a Utah thing? At least it started in Utah and has spread to some other Western states. In the East, they don't even know what you're talking about. It's easy to make. Just put about 1 part ketchup to 2 parts mayonaise in a bowl. Mix well. Put in a small amount of dill pickle juice (this is very important if you want it to taste like Utah Fry Sauce) Put a little in and taste it. If you feel like you just were transported to Artic Circle in your hometown, then you got it right. Add more if needed. You can also put in some finely chopped dill pickles if desired, but really, why? It's so good just creamy and smooth.

Thursday, September 15, 2011

Cheesy Enchilada Casserole

This recipe comes from Taste of Home Magazine. It was voted to be their #1 best casserole recipe. It is easy and really yummy.
1 lb. ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can black or kidney beans, rinsed and drained
1/4 cup Italian Dressing
2 T. taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
1 small can corn, or about 1 1/4cups frozen corn, optional
3/4 cup sour cream
2 cups shredded Mexican-blend cheese or cheddar cheese
1 cup (or so) shredded lettuce
1 tomato, chopped
1/4 cup chopped fresh cilantro (more or less to taste)
Avocado, diced (opt.)
In a large skillet, brown the beef and onion together. Drain. Add the salsa, beans, dressing, sour cream, taco seasoning and cumin. Mix well.
In a 2 quart baking dish that you have sprayed with Pam, put about 1/3 of the meat mixture, then a generous layer of grated cheese, then two of the tortillas. Repeat two more times, then top all with more cheese. Cover with foil (spray the underside of the foil with PAM) and bake at 400 for 25 minutes, or until hot and bubbly and yummy. Let stand for 5 minutes. Serve topped with lettuce, tomato, cilantro, avocado, and a dab of sour cream. You can also top with crushed corn chips, opt.

Friday, September 9, 2011

Lemon Blossoms

This is a Paula Deen recipe, so you know it has to be good. I love these little cupcakes. They are great to serve at a party. I've made this same recipe, substituting the yellow cake mix with chocolate, the pudding with chocolate pudding, and then made the glaze without the lemon, adding vanilla instead. They were as good as the lemon ones.


  • 18 1/2-ounce package yellow cake mix
  • 3 1/2-ounce package instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil


  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons vegetable oil
  • 3 tablespoons water


You need a miniature muffin tin for these. Spray your tins with Pam. Preheat the oven to 350. Blend together the cake mix, pudding mix, eggs and oil. Blend well- at least two minutes. Fill each muffin cup about half way. Bake in a 350 oven for 12 minutes.
Mix together the glaze ingredients until there are no lumps. Put a large piece of waxed paper or a sil pat on your counter. Put a wire rack on top of the waxed paper. While the cakes are still warm, using your hands, dip each cake into the glaze and completely coat the little cakes. Let them drip a bit over the bowl, then put them on the wire rack. They will set up. Leave them for at least an hour, then you can store them in an airtight container.

Wednesday, September 7, 2011

Recipes For Red Cross

My niece, Missy, at saw the devastation of the Japan earthquake and tsunami. Like all of us, she felt sad. But unlike most of us, she decided to do something about it- to help. She contacted her top 50 favorite bloggers and asked them to each donate a recipe to go in a cookbook. She got a wonderful company to donate the printing and materials, and then each of the bloggers encouraged people to buy these books. They raised a lot of money for the American Red Cross. It is 100% profit. I ordered one. It's full of delicious-sounding recipes. I intend to make a lot of them- and if they're good, I'll post them here. I was surprised (and pleased) to find that the recipe HowDoesShe submitted was my Buttery Caramel Sauce!
Nice work, Missy and friends! You inspire all of us to do something!

Monday, September 5, 2011

Raspberry Cheesecake

I. Love. Cheesecake. And this one is SO good. Every time I make this I am surprised again at how delicious it is. I have made it with raspberries, blackberries, and strawberries...and I'm sure it would taste great with blueberries too. While berries are so cheap you have got to try this out!

Crust: (Though I just use 2 pre-made graham cracker crusts and it works great)
1 Cup Graham Cracker Crumbs
2 Tbsp. Sugar
2 Tbsp. butter, melted

Combine crust ingredients and press down into springform pan. Bake for 10 minutes at 350 degrees. Remove and allow to cool. Turn oven down to 325 degrees.

16 oz (2 pkg) Cream Cheese, softened or room temperature
1 1/2 Cups Sugar
1 Tsp. Vanilla
1 Pinch Salt
4 Eggs

Cream cream cheese until smooth in either a kitchen aid or using a hand mixer. Add sugar and cream until smooth and homogonous, scrapping down the sides of the bowl with a rubber scraper if needed. Add vanilla and salt and cream until smooth. Add eggs one at a time, creaming mixture each time. Pour batter over crust and tap lightly to bring any bubbles in the mixture to the top.

Berry Puree:
6-8 oz. berries
2 Tbsp. Sugar

Puree berries in blender or food processor until smooth. Strain through a fine sieve to remove seeds. Stir in sugar. Dollop berry puree on top of cheesecake filling and swirl in with a toothpick. Bake 60-65 min. at 325 degrees in a waterbath. Allow to cool and serve chilled.

(In order to give credit where credit is due, this is a Martha Stewart recipe)