Crispy Sweet Potato Fries

Cut sweet potatoes into matchstick size. Roughly 1/4 in by 1/4 in.

Wash thoroughly.

Create slurry, 1 part corn starch, 1 part water in flat bowl.

Coat matchstick sweet potatoes in slurry, place in flat dish or on metal mesh sheet.

Heat peanut oil to medium high heat.

Drop matchsticks in, one by one, for a batch a handful at a time. Because of the cornstarch, the matchsticks stick together if you put them all in by the handful. Let cook on medium high heat until cornstarch is solidified and matchsticks are a light golden brown. Put into dish with a few paper towels in it to drain.

Make seasoning: salt, garlic powder, black pepper, white pepper, paprika.

Make dip: 1 part just mayo, 1 part ketchup. Cholula to taste.

WHEN READY TO EAT: Get a second dish, line it with paper towels. Heat oil to medium high/high heat. Fry matchsticks a SECOND time. They will brown up really really fast now. Take them out, drain the oil on the paper towel covered dish, season well. Enjoy with the dip.

YUM YUM YUM.

Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).

BLEND:

  1. 1/2 c cubed fresh ripe mango
  2. 1/4 tsp tamarind paste
  3. 1 tsp Cholula hot sauce
  4. 1/2 tsp salt
  5. 1/2 c water
  6. juice of 1/2 lemon

Enjoy on ice.

 

Pumpkin Spice Cookies

From Nestle.

INGREDIENTS:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cups white sugar
1/2 c brown sugar
1/2 cup butter (1 stick), softened
1 small can LIBBY’S® 100% Pure Pumpkin
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp orange zest

DIRECTIONS:

  1. PREHEAT oven to 350° F. Grease baking sheets.
  2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  3. BAKE for 12 to 15 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. Optional – add glaze.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

VARIATIONS:

  1. Add pecans and raisins to batter.
  2. Add chocolate chips to batter.
  3. Use cream cheese frosting instead of glaze.

Peanut Butter Oh’s

This is a family recipe. It is SOOO good! Always goes quick in our house. Enjoy!

INGREDIENTS:

Half a box of Oh’s Cereal (they sell it on Amazon and at Walmart)
2 tbsp butter
1/2 jar peanut butter (1 c)
1/2 little bear of honey (3/4 – 1 c, depending on how sweet you like it)
pinch salt
1 tsp ground ginger
1 tsp fresh ground cardamom
1/2 tsp ground cinnamon
1/2 c sliced almonds

DIRECTIONS:

  1. On stove in big pot over medium heat: Add butter. Let it melt. Add peanut butter and honey. Mix well. Add salt, ginger, cardamom, and cinnamon. Take pot off heat. Add cereal and almonds. Mix well.
  2. Pour into greased square pyrex. Let cool all the way and slice.
  3. Enjoy!

NOTE: you can sub cheerio’s, or plain life cereal.

NOTE2: if you don’t like spices, don’t add them. If you want a lightly spiced taste, halve the amount of spices I have used above. The above spice level is “Indian”, not “American”. And it’s divine! 🙂

Puppy Chow

NOTE: This is NOT for dogs. This is a snack with a “cute” name. It is for humans. This snack is super popular in the Midwestern US, and it tastes SOO good. Enjoy!

Ingredients:

9 cups Chex cereal (any kind)(rice work best..)
1 cup (or 6 oz) semi-sweet chocolate chips, melted
1⁄2 cup smooth peanut butter, melted
1⁄4 cup butter, melted
1 -2 teaspoon vanilla
1 1⁄2 cups powdered sugar

Directions:

  1. Measure cereal in large bowl.
  2. Set aside.
  3. Microwave chocolate chips, peanut butter and butter for 1 minute on high.
  4. Stir.
  5. Cook for 30 seconds longer or until smooth.
  6. Add vanilla.
  7. Pour mixture over cereal, stirring until coated.
  8. Pour mixture into large bowl and add powdered sugar.
  9. Mix well until all the chex are coated.
  10. Spread on waxed paper to cool.
  11. Enjoy!

Rose Pistacio Doughnuts

Recipe from Extra Crispy.

Yields: 12 doughnuts
Cook Time: 15 minutes
Hands-On Time: 15 minutes
Total Time: 30 minutes

Ingredients:

For the doughnuts:

½ cup raw pistachios
1 ½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cardamom powder
¼ cup brown sugar
½ cup granulated sugar
1 egg
½ cup Greek yogurt
1 tablespoon rosewater
3 tablespoons pistachio oil
2 drops green food coloring (optional)

For the glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon rosewater
Red food coloring (optional)
Fresh edible rose petals, for garnish
Pistachios, for garnish

Directions:

  1. Preheat the oven to 350°F.
  2. Pulse pistachios in a food processor until chopped, about 1 minute. Process in 30-second intervals until finely ground resembling a dry, gritty flour. Reserve 1 tablespoon for sprinkling over the icing.
  3. In a medium mixing bowl, whisk together the ground pistachio, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
  4. Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
  5. Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil. Optional: Deepen the batter’s color by adding a drop or two of green food coloring.
  6. Spray a 12-cavity doughnut pan with cooking oil. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.” Fill each mold three-quarters of the way.
  7. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Place the doughnuts on a wire rack and let them cool completely.
  9. To make the glaze, whisk together powdered sugar, milk, and rosewater in a small bowl. Add a drop or two of red food coloring for a baby pink shade.
  10. Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer. Sprinkle with reserved ground pistachios and fresh rose petals. Allow the glaze to set before serving.

P.S. These cake doughnuts taste much, much better a day later once the icing has seeped into the dough.

P.S.S. If you leave the doughnuts out to sit overnight, the rose petals will dry out and look even prettier than before.

Wasabi Peas

Cook time: 6 hours

Ingredients:

3 c whole dried peas (vatana) [these can be bought in an indian grocery store]
3 tbsp olive oil
salt to taste
1/4 tsp onion salt, or to taste
1/2 tsp garlic powder, or to taste
1/4 c wasabi powder
2 tbsp tahini sauce
2 tbsp rice vinegar
1 tsp Dijon mustard

DIRECTIONS:

  1. Soak dried peas overnight, then rinse and drain.
  2. Place peas in large pot with water to cover by a couple of inches. Bring to boil. Cook 1 hour.
  3. Preheat oven to 200 F.
  4. Put silpat on Cookie sheet.
  5. Drain peas, mix with olive oil, place on silpat.
  6. Bake 4 – 8 hours, stirring every 30 min or so, until peas are dry.
  7. Remove from oven, season with salt, onion salt, and garlic powder.
  8. While peas are roasting, mix wasabi powder, tahini, rice vinegar, and Dijon mustard in large bowl.
  9. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture.
  10. Pour the covered peas back onto the silpat, and return to the oven. Bake for another 10 minutes in preheated oven, or until the aroma is strong and the coating is dry.
  11. Enjoy!

NOTE: This is a great recipe to make while you’re binge watching a series on Netflix 😉