Homemade Potato Chips

These take time, but it’s totally worth the effort.

2 lb. Yukon Gold potatoes

Canola oil

Salt and pepper

1. Thinly slice the potatoes using a mandolin. Place potato slices in a large bowl, and cover with ice water. Allow them to soak for an hour. Drain potatoes, and pat dry thoroughly with paper towels.

2. Heat about 2 inches canola oil in a Dutch oven. Fry potatoes, in batches, until golden and crisp; drain on paper towels. Season with salt and pepper to taste.

Roasted Potatoes With Blue Cheese

This pairs perfectly with grilled steak.
6 Yukon Gold potatoes, cut into cubes
Olive oil
Salt and pepper
1/2 cup crumbled blue cheese
2 cooked and crumbled bacon slices
1 tsp. fresh thyme
Zest and juice of 1 lemon

1. Toss potatoes with olive oil, and sprinkle with salt and pepper. Place on an aluminum foil-lined baking sheet.
2. Bake at 400° for 20 minutes or until potatoes are tender.
3. Toss warm potatoes with blue cheese and remaining ingredients. Season to taste with additional salt and pepper.

Fried Ravioli With Simple Tomato Sauce

Serve with Caprese salad and bread.

1 onion, chopped
Olive oil
2 garlic cloves, minced
2 Tbsp. balsamic vinegar
2 cans diced tomatoes
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and pepper
1 package frozen cheese ravioli
Canola oil

1. Sauté onion in hot oil, stirring often, 10 minutes or until onion is tender. Stir in garlic, and cook 1 more minute. Stir in balsamic vinegar and next 3 ingredients. Season with salt and pepper to taste. Simmer, stirring occasionally, 10 minutes. Use immersion blender to puree mixture until smooth. Simmer for 5 more minutes.

2. Meanwhile, pour 1 inch canola oil into bottom of Dutch oven. Heat oil, and fry ravioli, in batches, until they begin to turn golden brown. Drain on paper towels. Serve with tomato sauce.

Chicken-Fried Steak

Serve with loaded mashed potatoes and brussels sprouts.

1 package cube steak
Salt and pepper
1/2 cup all-purpose flour
2 Tbsp. cornmeal
Canola oil

1. Sprinkle both sides of cube steak with salt and pepper. Combine flour, cornmeal, and salt and pepper to taste. Dredge cube steak in flour mixture.
2. Heat oil to cover bottom of a Dutch oven. Cook steaks, turning once, until done (about 8 minutes).

Loaded Mashed Potatoes

2 lb. Yukon Gold potatoes, cut into cubes
1/4 cup butter, cut into pieces
1 cup sour cream
1 cup shredded Cheddar cheese
4 slices chopped bacon, cooked
Salt and pepper to taste

1. Cook potatoes in water to cover in a large Dutch oven until tender. Drain and return to pot. Stir in butter and next 3 ingredients. Season with salt and pepper to taste.

Pecan Pancakes With Caramelized Apples

1 1/2 cups all-purpose flour

3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups buttermilk
3 Tbsp. butter, melted
2 eggs, lightly beaten
1 tsp. vanilla extract

1/2 cup chopped pecans
Caramelized Apples

1. Combine flour and next 4 ingredients in a mixing bowl. In another bowl, combine buttermilk and next 3 ingredients. Gradually add wet ingredients to dry ingredients, stirring just until combined.
2. Scoop 1/4-cupfuls of batter onto a hot grill pan or griddle. Cook until bubbles form on surface and edges look dry. Turn over pancakes and cook 2 minutes. Serve warm with caramelized apples.

Caramelized Apples:

1/4 cup butter
2 apples, halved, cored (I use my handy melon baller), and sliced
1/2 cup brown sugar
Zest and juice of 1 orange
1/2 tsp. cinnamon

1. Melt butter in a large skillet. Stir in apples and remaining ingredients. Cook, stirring occasionally, 15 minutes or until apples are very tender and liquid resembles syrup. Serve over pancakes.

Butterscotch Blondies With Caramel Frosting

This is my new favorite dessert! The recipe is from Pastry Queen Parties cookbook, which I recently bought at my cheap book source, Mike’s Merchandise Mart in Huntsville. I love blondies and knew that the caramel frosting would really set these apart. You bake them in a half-sheet pan, so there is a enough for a crowd. The taste is so buttery, with just the right combination of sweet and salty. Definitely make these—enjoy!

Butterscotch Blondies With Caramel Frosting
1 cup butter, softened
5 cups brown sugar, divided
4 eggs
1 Tbsp. vanilla
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 cups chopped pecans
1 cup butter
1 (16-oz.) box powdered sugar
1/3 cup whipping cream
1 Tbsp. vanilla

1. Beat 1 cup softened butter and 3 cups brown sugar until light and fluffy. Beat in eggs, 1 at a time, until blended after each addition. Add in vanilla. Combine flour and next 2 ingredients. Gradually add to butter mixture. Add in pecans. Spread mixture in a lightly greased half-sheet pan.
2. Bake at 350° for 25 minutes or until done. Cool completely in pan on a wire rack.
3. Place 1 cup butter and remaining 2 cups brown sugar in a saucepan, and cook over medium heat until mixture begins to boil. Turn heat down to medium-low, and cook, stirring often, for 2 more minutes. Remove from heat, and cool slightly.
4. Beat powdered sugar, cream, and vanilla with an electric mixer until creamy. Pour in the caramel mixture, and beat until smooth. Spread frosting over top of cooled blondies. Let stand 30 minutes before cutting into squares.