Tag: Hints

Marshmallow Double Chocolate Brownies & Candied Sweet Potatoes

Marshmallow Double Chocolate Brownies

Josh loves marshmallows. This Friday was our 7 year anniversary of being together, so I decided to make a big marshmallow feast for the occasion. I used a Weis brand Brownie mix. I went with the fudge-y directions that were suggested, compared to the cake-y directions. Let the brownie cool for at least an hour to get less of a chocolate flow (as pictured), I also used a knife and fork to serve, but it would have been just fine using a knife and a serving spoon, because there is no way that you can serve it and still make it look like a brownie (in my opinion, you do you).

  1. Preheat oven and prepare one brownie mix as directed. After mixed, add an additional 3/4 cup semi-sweet chocolate chips, and 1 cup mini marshmallows. Mix until everything is coated and everything is evenly distributed in the batter. Grease baking pan with a stick of butter. Pour batter evenly into pan and even out with a spatula. Bake as directed, adding an additional 15 minutes. Let cool for at least an hour. Use a spoon to serve.

Candied Sweet Potatoes

As I mentioned, Josh loves marshmallows, and I’ve had a can of sweet potatoes in my cupboard for over a month. I don’t know if it was just the brand of canned yams (Aldis) that I got, but there weren’t very many, so I’m changing the recipe to reflect that. Sweet potatoes are very good and though this isn’t the healthiest way to serve them, they are healthier than the above brownie, I think.

  1. Preheat oven to 400F. Open and strain 2 cans (29 oz) of cut yams, or peel and roughly cut up 3-4 sweet potatoes (about 4 cups).
  2. Layer into a bread pan, yams, 1/4 cup brown sugar evenly distributed, 4 Tbsp butter evenly distributed, and 1 1/2 cup of marshmallows evenly covering the entire top. Bake for 25 minutes, let cool for 5 minutes, then serve.
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Homemade Home Fries

I love home fries. I grew up going to a dinner that had them as a side option with every breakfast dish and my family would order some every time. When you make them heed my advice, use a bigger pot. Mine was too small to stir them and they didn’t cook well stacked. They were delicious, but stirring them while crowded broke them, and the oil wasn’t hot enough to add any color. Use cast iron if you can! I’ve adjusted my recipe with these in mind. This is enough for a side dish for 2 adults.

  1. Set a large pan over medium-high heat, and heat 3 Tbsp of oil.
  2. Wash, cube, and pat dry 3 medium potatoes.
  3. Once the oil is hot, carefully add potatoes and 1 Tbsp butter. Cover, and cook for 10 minutes. Stiring occasional, cook for another 10 minutes until golden and tender.
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Frozen Fish and Pierogies

Frozen fish and pierogies are one of my favorite meals. It’s fast and requires little effort, it’s also delicious. I like Gorton’s brand frozen fish. It has a nice crisp batter that fully covers the fish, and it also have some texture left to the fish unlike some fish sticks that are ground up fish. I bake them as instructed. I also just get a box of store-brand frozen pierogies. I’ve tried Mrs. T’s, Aldis brand, and Weis brand pierogies and they all taste comparably good, so I never feel the need to splurge on name-brands. I boil the pierogies until they all float and are soft. In a large frying pan, I slice half an onion and saute the onion. Then I add 1/2 a stick of butter, melt it over medium-low heat, and add the pierogies with about 1 cup of pasta water. I just let that simmer on low. I don’t cook pierogies to add color, because I like the soft texture, and I also like the sauteed with butter and onion flavor.

Here are some photos of my easy meal. Next time, probably later this week, I will make homemade pierogies so wish me luck, and see you then!

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Meatball Stroganoff

If you don’t get steak very often, or can’t afford steak, this is a great alternative to the standard Beef Stroganoff. I made this similarly to how I made my previous stroganoff recipe, without sour cream. Josh grew up with this version of stroganoff just because ground beef is more versatile than steak is, also steaks were a meal when you get a deer and not an everyday luxury.

  1. Preheat oven to 400F. First, make meatballs and cook your meatballs: in a casserole dish, mix together 1/2 lb of ground burger, 1 egg, and 2 Tbsp worcestershire sauce. Mix together and form into meatballs. Space out and bake for 30 minutes.
  2. In a dutch oven, add 6 cups of water and 5 beef bouillon cubes. Bring to a boil and dissolve cubes. Add 4 Tbsp worcestershire sauce to the broth and 1 can of strained chopped mushrooms. bring to a boil. Add 3/4 a bag of egg noodles (12 oz), lower the heat to low, and boil for 10 minutes. Remove from heat.
  3. Once the meatballs are done, transfer into your pasta mixture. Add 1 cup of milk and add 6 Tbsp flour slowly to your mixture to limit clumping. Add 3 Tbsp worcestershire sauce. Bring back to a boil. Boil for 3 minutes. Remove from heat, then let cool for 5 minutes before eating.

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Homemade Apple Pie

This was my first time making a pie and it turned out beautifully. I had trouble crimping the edges and I had no idea how much to fill the pies, but in the end it tasted good, despite both my pies overflowing. Oh! This recipe is enough to make 2 pies, if you want to just make one, half the recipe. It was really delicious when I tried it later that night, and the crust was a lot tastier that other crusts I’ve had. This recipe is for 9″ pie pans.

  1. Wash, peel, core, and slice 13 apples. Place the apple slices into a large bowl filled 1/2 way with water and with 1 Tbsp of lemon juice added to keep them from browning. Once done, dump apples into a strainer. Rinse bowl and apples. Dry the bowl and add 1 1/2 cup sugar, 1/2 cup flour, 1 tsp ground cinnamon, and 1 tsp ground nutmeg. Mix together add apples and mix until everything is evenly coated. Preheat oven to 425 F.
  2. In the bowl of a stand mixer, add 4 cups of flour, and 1 1/3 cup of room temperature butter. Using 2 knives, cut the butter into the flour until the largest chunks are the size of peas. Add 12 Tbsp of water and start beating the dough on low speed with the dough hook attachment, or start mixing in a large bowl until the dough starts to come together. You may have to add an additional 2 Tbsp of water.
  3. Turn dough out onto a clean countertop. Take 1/4 of the dough at a time and roll out a circle about 12″ round. When rolling out dough, rotate the dough after a few passes in each direction to prevent it from sticking to the counter top. Make 2 circles and line each pan with one gently stretching the dough to get into the bottom edges. Fill both pans with filling, splitting it between the two, then place small pads of butter over the top of the filling. Roll out another 2 circles. Top the pies, trim and crimp the edges, add vent holes, add aluminum foil over the edges of the pies, then bake for 30 minutes each, removing the foil then baking for an additional 15 minutes.
  4. Remove the pies from the oven and let cool for at least 30 minutes before serving. Once cooled, wrap in cling wrap and refrigerate up to 5 days. You can also wrap them in aluminum foil in addition to cling wrap and then freeze them up to 4 months.
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