Archive for the ‘The Schell Cafe’ Category

Sweet Potato Experiments

For the longest time, I would wander through the produce section and look dreamily towards the sweet potatoes wondering why they were there if it wasn’t November or December. What a waste.

But guess what?!

I have two amazing, quick, and EASY options for your sweet potatoes! I am always looking for meals/sides I can prep on Sunday and munch on throughout the week. Every week I have the hardest time deciding which of the two following spices to use!

Littlest over at The Schell Cafe loves sweet potatoes cubed and tossed with olive oil and cinnamon in a ziploc, and that was the original go-to snack of mine.

Until the fabulous guys over at the The Bitten Word posted a slight variation. They claimed that cubed sweet potatoes tossed with olive oil and fajita seasoning (I use the chicken variety) would please anyone.



I decided to try these out one night when I had a group of my favorite guinea pigs over for dinner! 3/5 of us supposedly disliked sweet potatoes. I told them that it was hypothesized by the chaps over there that anyone would love them.


After observing and collecting data, the conclusion of this experiment supported our hypothesis! Not only did all 3 of them totally dig the potatoes, a few beers and games of wii bowling later they were digging through my fridge looking for the remaining cubes.

So try them I say, you will be pleasantly surprised (and so will your guinea pigs).


Disclaimer: If you have guinea pigs, I wouldn’t recommend dropping the leftovers in the bowl, don’t know how the olive oil would do in their squeaky little systems!




Easy Granola!!

I’ve been known to be a follower, a copy-cat, a _____. But when there something this delicious, yes I am a follower. However!! I did tweak the recipe a bit, well found a new one. Just because I’m not a huge fan of maple.


4 cups old-fashioned oats
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries


Preheat oven to 300 degrees. In a bowl mix oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk in the vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15×10 inch baking pan I actually had to spread in 2 different pans.

Bake 20 minutes, check (some granola makers advise flipping sections over like cookies, but I didn’t. Cook 20 more minutes. 
Transfer granola-filled pan to a rack to cool completely. Then sprinkle cranberries, raisins, or anything else that tickles your taste buds over the top. Break your granola into pieces and you’re done! Yum!

Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months. (I doubt mine will last this long)!

Overall, I was really surprised at how incredibly easy this was; I’ve been putting it off for so long. Addendum to New Years Resolutions: Never buy granola again!


Fun Fun!!

One of the lovely children that I babysit gave me these guys for my birthday (she especially liked that they had butts)! I cooked with them tonight and they kept a grin on my face, as I would hang them over the mixing bowls exposing their arses.
I recommend them for gifts for Christmas you can find them here.

Also… HAPPY Turkey Week!!!! Kristamas (my birthday) falls on T-Day this year!! Fun!

Take a look at my card table!! Covered with everything I plan to cook with this week!

Stay tuned to catch a glimpse of what I’m cooking this week!!
I already made this and these.

Fighting Free Radicals One Smoothie at a Time

About a month ago on Pioneer Woman’s Blog I stumbled upon a post about all the ridiculously yummy things you can do with plain yogurt! I couldn’t believe I had been living in the dark for so long! ANYWAY… I found her recipe for smoothies, the color won me over and I HAD to try it…. So I have been addicted to them ever since….

Well, a few weeks ago, my BFF had a post on her smoothies. Exact same recipe but with juice!

Being the “follower” that I am, I had to add the orange juice… I did and never looked back…

So the recipe I follow is:

1 cup mixed frozen berries
1 cup plain fat free yogurt
honey (I just eye it)
Orange Juice (or whichever you like)
Add all to blender and commence blending!!!

I drink/slurp/knock back a smoothie everyday. It’s my responsibility to give my body the antioxidants it needs to keep those horrible free radicals at bay! (Don’t tell anyone it tastes so good).

Kristacular’s Scalloped Potatoes

I halfway created this recipe for Saucymama’s Fall recipe contest last week.

I searched the internet for a while and found a few recipes to mimic my grandmother’s recipe, as she is MIA on another senior cruise:):)

I took a few ideas from each of them and came up with the following recipe!!!!! The spices rise up to the top of the mixture, and leaves the bottom creamy and the top crunchy with lots of flavor. I was pleased with myself:):)

3 lbs. Potatoes
4 Shallots
2 cloves of garlic, minced
4 T Butter
1 cp. Milk
1 cp. Cream ( I used half & half)
8 oz. Goat cheese
1 t Salt (or to taste)
1 t Pepper
1 T Herbs De Provence
1 T Flour


1/2 cup bread crumbs
1/2 cup finely shredded parmesan ( you can have less if you so desire)

Preheat oven to 350 degrees

Skin the potatoes and slice them to about 1/8″ thick. And layer in a casserole dish.

Mix topping ingredients together

Melt butter in your dutch oven, and saute the onions until tender, add garlic once onions are tender.

Stir in flour, salt, pepper, and seasoning. Cook stirring constantly until bubbly and remove from heat.

Stir in milk and cream and cheese, heat until boiling stirring constantly until cheese is melted.

Pour mixture over potatoes and spread topping over. Bake for approximately 1 hour. (My stove is a bit weaker than yours is I’m sure) Until golden brown and crispy and potatoes are tender!