I learned the hard way that while people throw around the terms “yams” and “sweet potatoes” interchangeably, they’re not the same thing. Wanting to make what’s commonly called “mashed sweet potatoes,” I bought something at the store labeled “sweet potatoes.” When I returned home and peeled the “sweet potatoes” I found that they were hard, white potatoes– not what I was looking for. So on the second trip to the store, I bought yams, and these were right on. Peeling them revealed their soft, orange flesh. Score!
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These cupcakes are super easy (we cheated, using a boxed cupcake recipe, much to my husband’s protests– there’s only so much time in a day!) and we winged the recipe for the filling, and they turned out awesomely good.
Here’s what you need:
- 1 box yellow cake mix (and ingredients for mix, usually eggs, oil, water)
- 1 cup whipped chocolate frosting
- 1 cup whipped butter cream frosting
- 1 cup peanut butter (we used Jif all natural)
- 1 cup whip cream
- cupcake pan and cupcake paper inserts
- piping instrument (to inject cupcakes with pure yum)
This is one of my favorite breakfasts ever. Though it looks fancy and complicated, you’ll be shocked and no longer impressed once I’ve revealed the recipe (that’s how most of my dishes go). It’s so simple, I’m infusing this post with lots of pretty pictures to make it seem more interesting/impressive. Okay, ready? Here’s what you need: 4 ramekins, a roll of Pillsbury croissant dough, and 4 eggs. That’s it. Here’s a visual reference to emphasize the simplicity:
If you don’t have ramekins, you can use a muffin tin. Just put half the dough in each muffin slot and cook for a shorter amount of time.
Now, here’s a meal that’s actually healthy to boot, for those times when we’ve had too many dinners in a row smothered in gravy. It does happen eventually.
Here’s what you’ll need for lemon garlic chicken:
1/3 C chopped Italian parsley
1 Tbsp chopped fresh oregano
1 Tbsp grated lemon peel
3 cloves garlic
3 Tbsp butter
4 boneless, skinless chicken breast halves
1/4 C chicken broth
Salt and pepper
We love chicken thighs. They’re usually pretty inexpensive, and it’s a nice, rich piece of meat that’s difficult to screw up. They’re also smaller than chicken breasts, so they cook faster and you can get more of a crispy surface area on the outside.
Here’s what you’ll need for chicken thighs with a mushroom wine sauce:
1 1/2 Lbs boneless chicken thighs
Salt and pepper
1 Tbsp olive oil
2 Tbsp butter
8 oz sliced mushrooms
1 clove garlic
3 Tbsp flour
1 C chicken broth
1/3 C chardonnay
1/2 C cream
1 Tbsp parsley (or Italian seasoning mix)
Take your pretty chicken thighs and sprinkle with salt and pepper. In a large skillet, heat olive oil and butter over medium heat. Add chicken and brown the outside (about 2–3 min a side) until it has a gorgeous golden crust. Remove chicken from skillet and set aside. Brown mushrooms in skillet and then add the garlic. Stir in flour until blended. Then stir in chicken broth and chardonnay. Add that chicken back to the skillet, reduce to low heat, and simmer for 20–30 min. Stir in the cream and heat through. Sprinkle with parsley or Italian seasoning before serving. Get ready for a party in your mouth.
*Note: we served this with baked asparagus. So easy: place asparagus with salt, pepper, and olive oil on a baking sheet at 400 degrees for 15–20 min. Done.