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holiday potatoes

You know how you only make certain foods around the holidays? You could make them year round, but there is just something special and extra delicious about making them around the Christmas season. For me, that special holiday food is these potatoes. They’re not actually called holiday potatoes, I just made that up, but it’s what I’m going to call them from now on.

When I first started dating Chris, we went over to his dad’s house for dinner and he had made these potatoes. Because it was the first time meeting Mr. Graham, I had to restrain myself, but all I wanted to do was eat the whole pan. I just loved them so much. The rest is history; I learned how to make them, tried to change up the recipe a little, deeply regretted it, and am now firmly set on the original, kinda-weird-but-totally-delicious way of making holiday potatoes.

Before you read the recipe, let me tell you that I don’t like Italian dressing or bacon bits. I think they are both disgusting and I would never buy them if this recipe didn’t call for them. So if you’re in the same boat, just trust me, you won’t regret it.

holiday potatoes

holiday potatoes

4-5 sweet potatoes
4-5 white potatoes
one package of bacon bits (I use the package that resembles real bacon, not the hard, red bits that look like Nerds candy)
3/4 cup Italian dressing

1. Peel and then chop potatoes into small, bite-size pieces (I use this method to get them diced small)
2. Add bacon bits and Italian dressing
3. Cook at 400 degrees for about 60-70 minutes, stirring every 20 minutes

That’s it. The hardest part is dicing the potatoes, that takes a minute. Then just waiting for them to be done, that’s hard too. Try these for your next holiday party, I promise everyone will ask for the recipe and no one will believe it is so simple.

 

almost-famous banana bread

This post was first published in July 2011 but is getting new life thanks to reFresh Friday.

I don’t bake much. But the things I do bake, I happen to be an expert at.

Not to brag or anything, of course. So you need to make this ridiculously good banana bread. It’s really simple and there’s a good chance you have all the ingredients in your kitchen right now. Quick and easy banana bread recipe, what more could you want?

banana bread recipe

banana bread
cream:
3/4 cup margarine (or butter Crisco)
1 1/2 cups sugar

add:
2 eggs
3 bananas (slightly mashed)
1 tsp. vanilla

combine in a separate bowl & sift:
2 cups flour
1 tsp. soda
3/4 tsp. salt

add dry ingredients to creamed mixture in batches, alternating dry ingredients with 1/2 cup buttermilk.  pour into two loaf pans and bake at 350 degrees for 40-45 minutes.

eat. delicious. repeat.
Notes:
*I don’t ever have buttermilk just sitting around so according to this handy and well-loved cookbook, you can substitute milk with a splash of white vinegar.  It works and they’re still yummy.  I’ve actually never made the recipe with buttermilk, I always do the substitution.
*Also, we don’t like nuts in our banana bread, but adding nuts, chocolate chips, or dried fruit to this bread is perfectly acceptable!
banana bread recipe easy

DISCLOSURE: AFFILIATE LINKS USED.

world famous chocolate chip cookies

This post was first published in July 2011 but is getting new life thanks to reFresh Friday.

I don’t care if you’ve already got your Father’s day gifts all wrapped and ready to go (although, that is really impressive and who are you??), you’re going to need to add these to the present. They’re the best chocolate chip cookies you’ll ever eat. No, I’m not exaggerating. These things will rock your world.

best chocolate chip cookie recipe in the world

{world famous} chocolate chip cookies

cream until light and fluffy :
2 eggs
one (cold) stick of butter (I use margarine and will only use Country Crock for this recipe)
1/2 cup vegetable oil
1 cup brown sugar
1/2 cup sugar

1 tsp. vanilla

in a separate bowl combine & sift:
(to me “sift” means mix with a spoon…)
2 1/2 cups flour
1 tsp. salt

1/2 tsp. soda

add dry ingredients in thirds.  add about 2 cups of chocolate chips (more or less depending on personal preference).  bake at 350 degrees for 12 minutes (or more if you like darker cookies).

eat. delicious. repeat.

This cookie is one of the more cake-like, lighter cookies. Whip the wet ingredients until they’re full of air and fluffy for best results. Then serve them to your dad and immediately win the best-child-ever award.

best chocolate chip cookie in the world

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the best chocolate chip cookie you'll ever make

low fat apple cinnamon muffin recipe // perfect for fall and all those apples

apple cinnamon muffin recipe

I don’t think there’s a better way to start a crispy fall morning than with a hot-from-the-oven muffin, melted butter, and a warm drink. Well, besides sleeping in, but those days are gone, so all I have left are muffins.

A fellow Instagram user (@thepointsprincess) posted a variation of this recipe and I immediately made them (like within the hour) because they looked so good. And I’ve made them at least five times since then. They’re low in points and easily changed based on what you like in your muffins.

Low fat apple cinnamon muffins
2/3 cup milk (I used 2%)
2 Tbsp. applesauce
1 egg
2 cups Bisquick mix
1  1/2 tsp. cinnamon
1/3 cup Splenda (or 2 Tbps. + 2 tsp. Truvia)
1-2 apples, diced

1. Preheat oven to 400 degrees and grease muffin tin or use liners.

2. Combine milk, applesauce, and egg.

3. Add Bisquick, sugar substitute, apples, and cinnamon.

4. Scoop into muffin tins and bake for 14-16 minutes. Makes 16 muffins.

apple cinnamon muffin recipe 1

The muffins are two points each if you’re doing Weight Watchers. They’re awesome just out of the oven, but I also put them in baggies for my on-the-go weekday breakfasts and they’re delicious then too. I would recommend keeping them in the refrigerator, they’ll keep longer. And don’t shy away from these if you’re worried about low fat being low taste, my husband and kids love these too (and my husband doesn’t eat anything that might be considered “healthy”).

You can always mix up the ingredients if apple isn’t your thing. Blueberries, strawberries, peaches, raspberries, or any other fruit you have on hand would be a great substitute (or addition!). Dried cranberries, nuts, or raisins would work too–the possibilities are endless and your belly will thank you.

Try them this weekend! Any suggestions for substitutes or additions? The muffin batter is pretty basic and you can be as creative as you want it so go crazy.

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