One Great Recipe * Rosemary Sweet Potato Fries with Dipping Sauce

French Fries are one of my favorite foods. Sweet potato fries come in a close second. One of my favorite things to do is to add some fresh rosemary to the sweet potatoes while frying in the oil. The rosemary releases the flavors into the cooking oil and adds a slight hint of rosemary to the fries. You can cut and fry fresh sweet potatoes but I have found frozen sweet potato fries work just great. Maybe even better. We used the Ore-Ida Sweet Potato Fries by Heinz here.

I make a simple dipping sauce to go with the Sweet Potato Fries made of mayonnaise and a hickory smoked bbq sauce. It is very easy to make. Simply add equal parts hickory smoke bbq sauce to a bowl. Add 1 tsp of cracked black pepper. Using a butter knife mix in a criss cross back and forth. Do not over mix. This way you will get a good flavor blend while dipping. Super easy & super delicious.






This project has been compensated as part of a #OreIdaFries shopping mission for Heinz with #CollectiveBias Do you have a favorite brand of fries? We are happy we were asked to write about heinz sweet potato fries because we love them- for real! 

Simply the Sweet Life Magazine No.3 mid-Summer issue

Simply the Sweet Life Magazine mid-Summer issue is here in all it's beauty with ideas to enjoy the rest of your Summer and into early Fall. Read it here FREE Simply the Sweet Life Magazine and be she to sign-up for our Sweet News Newsletter for the latest news & big giveaways. "Like" us on Facebook too!
xo

Simply the Sweet Life Magazine Spring Issue No. 2 Release Party!

Sorry for the lack of posts this week. Blogger has decided that it will not upload photos with a .png extension which is usually when I post. Thanks goodness Season Atwater figured out that it is working if your photos are .jpeg files.

In other news: We are releasing the Spring Issue No.2 of Simply the Sweet Life Magazine tomorrow! We are having a big ol' twitter party to celebrate and a very special giveaway too! You will not want to miss this amazing giveaway! Be sure to tell your friends and family and Facebook buddies about it. I am so excited to share this Spring Issue of Simply the Sweet Life Magazine with you all. We have the most beautiful photos, recipes, a trip to Vermont for Maple Sugaring at the von Trapp Family Lodge in Stowe {yes,the Sound of Music Family!}, a lovely home in France, pretty Spring flowers and more to share and inspire you.

@SweetLifeMag

@SweetLifeinThe

xoxo

One Great Recipe * Heart Soft Pretzels

Heart shape soft pretzels make a great after school snack on Valentine's Day. The would also make a sweet treat for someone who is going sugar free for Valentine's Day.

Soft Pretzel Recipe

• 1 1/2 cups warm water
• 1 tbs sugar
• 2 tsp salt
• 1 package yeast
• 2 tbs vegetable oil
• 4 1/2 cups  flour
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup coarse salt to salt pretzel

Dissolve yeast and sugar in 1 1/2 cups warm water in small bowl. In a large bowl mix together flour and salt. Then add add the oil and yeast  Mix and form into a dough. Knead the dough until smooth. Cover and let rise in a warm place until doubled in size. Next divide dough into 12 equal pieces. On a floured counter top or table roll each piece into a rope. Shape the ropes into hearts pinching the ends together. Mix together 4cups of hot water and baking soda. Dip pretzels into the baking soda solution mixture. Put on buttered cookie sheet. Sprinkle coarse salt on top of each pretzel. Bake in 425 degree oven for 8-10 minutes until golden brown.

XO

Happy Valentine's Day!

One Great Recipe * Pumpkin Bread Recipe

Looking for a nice more healthy treat to make, yesterday I put together this tasty recipe for Pumpkin Bread with things I had on hand. I had some canned pumpkin left in the pantry from holiday baking. You can essentially make the pumpkin bread from ingredients in your food storage or pantry if you switch out the butter for vegetable oil and the eggs for a powdered egg substitute if you are of course making this a food storage treat. Enjoy!

Pumpkin Bread Recipe

• 2 1/2 cups of canned pumpkin
• 1/2 cup butter ( one stick)
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 cup dark brown sugar
• 2 cups flour

With an electric mixer cream together sugar and butter. Mix in eggs, spices, salt, and baking soda. Mix in pumpkin. Slowly mixing add flour until just incorporated. Pour batter into buttered loaf pan. Dust top with granulated sugar to create a nice sugar crust. Bake at 350 degrees until firm to the touch in the middle of loaf- about 50 minutes. Turn out onto cooling rack and cover with dish cloth to cool.

One Great Recipe * Communal's Gingerbread

{image credit}

My daughter and I had a girls night that included a delicious meal at Communal {restaurant} in Provo. For dessert we had sipping cocoa and the most amazing gingerbread ever! They are ever so wonderful to share their Gingerbread Recipe with everyone on their blog. I am making it this week. It is one of the recipes I recommend you print or write down and place in your recipe collection right away.



Note: Communal is one of our Favorites in The Valley! If you would like to be consider a Sweet Life Favorite in The Valley contact me at sweetlifeinthevalley @ gmail com with Favorites in The Valley as the topic.

Food * Cinnamon Muffin Recipe and a Giveaway

We have made it a tradition to have a Saturday Brunch most Saturdays as a family. Having Saturday brunch is a great way to spend time as a family.We make all sorts of yummy breakfast foods such as waffles, pancakes,  fruits salads and other yummy foods including this Mini-Cinnamon Sugar Muffins.

Mini-Cinnamon Sugar Muffins
2 eggs
2 cups of whole wheat flour
1 cups of white flour
1 cup of milk
1 cup of sugar
10 tablespoons of  I Can't Believe it's Not Butter
3 teaspoons of baking powder
1 teaspoon of salt
1/2 teaspoon of nutmeg
2 teaspoons of ground cinnamon
1 cup sugar mixed with 1 tablespoon cinnamon for topping

Spray muffin tin- cream together I Can't Believe it's Not Butter & sugar – beat in eggs, salt ,nutmeg, cinnamon & baking powder- hand mix in flour & milk -do not over mix- fill muffin tins to top- bake at 350 degrees for 20 minutes for regular sized muffins or 12-15 minutes for mini muffins- brush melted butter over tops of muffins & sprinkle cinnamon sugar over buttered muffins.

I Can't Believe it's Not Butter has offered a nice Brunch Starter Kit to giveaway to one of you that includes...
- Time saving tips and delicious recipes for a healthy brunch
- $25 grocery gift card for better for you food options
- I Can’t Believe It’s Not Butter! VIP Kit
- Cuisinart Non-Stick skillet and spatula

The non-stick Cuisinart pan is super nice. You have $25 to buy some great foods and the I Can't Believe it's Not Butter is a good substitute for those who are watching their intake of saturated fats.

Enter to Win:

- Enter Click Here and fill out the Entry Form  to win a Can't Believe it's Not Butter has offered a nice Brunch Starter Kit
-Sign-up for our NEW Simply the Sweet Life Newsletter on the giveaway entry form This Giveaway is Closed
- Extra entry tweet about the giveaway {@sweetlifeinthe }
- Extra entry blog about this giveaway with a link to this post
- Extra entry follow @sweetlifeinthe on twitter
- Extra Entry "Like" Simply the Sweet Life on Facebook 
- Giveaway ends Thursday Nov 25th 2010 at midnight



Disclosure-The Brunch Kit was provided for me and for one lucky reader provided by I Can't Believe it's Not Butter.

Lifestyle * Peaches and Cream Mousse

Peaches, peaches and more peaches this week. One of the tastiest and easiest recipes for peaches is this easy Peaches and Cream Mousse using the isi Creative Whip. I have been wanting one of these since I was a barista at Barnes and Noble. I just wanted one so I could have fresh whipped cream on hand for hot cocoa, pie and sundays. I had no idea that you could use it to whip anything cold and somewhat liquid. It makes a wonderful mousse.

To use the isi Creative Whip you simply fill to the fill line. Mine is the 1/2 pint size. Choose a decorative tip. Screw it on. Screw on the charger cartridge {this is what adds the air} shake a few times and it's ready to use.

Easy Peaches and Cream Mousse

• 1 cup fresh peaches
• 1/2 cup sugar
• 1/2 pint of heavy whipping cream

After cutting up peaches into chunks add peaches and sugar to heavy bottom sauce pan. Simmer until the peaches become soft and mushy. The juices will thicken slightly. This will take about 10 minutes. Puree peaches in food processor. Cool in refrigerator until cold. Add 1/2 cup peach puree and 1/2 cup heavy whipping cream to the isi Creative Whip. Follow directions above to dispense into bowls.

Tip: Make sure your contents are shaken to the top of the container to prevent air spurts. 

isi Creative Whip provided for use- I only write about products I love. If you have a product or service you think I would love email me a sweetlifeinthevalley at gmail

Lifestyle * Freezing Green Beans

Growing up dinners at my Grandma Bohman's house were always wonderful. My grandma is an amazing cook and part of the secret to her tasty food was her garden. She always had a large garden full of vegetables. Every year she cans, freezes or "puts up" vegetables from the garden for the rest of the year. Still at almost 93 and crippling arthritis grandma is canning something. It's in her blood. It's who she is. I can not even imaging her going one harvest without canning something and I'm sure can not image a harvest without it either. There is something comforting in the process of feeding your family from vegetables you grew. It means home. It means life. It's putting down roots for a time in a place.
I am so happy we now live in a house with a large garden and fruit trees. This year I am freezing green beans. It's very easy to do and I look forward to the months of yummy vegetables for dinner. Even with a couple of rows of green beans you can freeze some for the fall and winter months.

Right after picking your green beans rinse and cut. I left my green beans long because I think they look pretty on the plate.

Next put into boiling water. Boil for 3 minutes. This kills any bacteria and enzymes. I love the vibrant green they turn. Then put into a bowl of ice water for 3 minutes to stop the cooking process. Pat dry. Fill zip lock bags getting as much air as possible out of the bags. I fill the bags to a serving size for our family of four. I then put the smaller bags into a larger zip lock bag to prevent freezer burn. Label with date so we can use the oldest green beans first.
Green beans are one of the easiest vegetables to harvest and freeze. Enjoy!

Summertime Drink Inspired Homemade Play Dough

The weather here in The Valley has been a bit cooler and rainier than normal. I came up with this fun summertime drink inspired homemade playdough (play-doh). It starts with a simple salt dough recipe and adds Root Beer, Vanilla and Lemon extracts for Root Beer, Cream Soda & Lemonade Playdough. Your kids of all ages are going to love it! It smells so good and it's fun to play with too. It is also a great easy to make yourself homemade summer party favor.

Simple Salt Playdough  Recipe

• 1 cup white flour
• 1/2 cup salt
• 1 cup water
• 2 tablespoons oil (vegtable)
• 2 tablespoons of cream of tartar 
• 2-3 teaspoons of Root Beer, Vanilla or Lemon extact
• food coloring if desired (note I didn't use coloring for either the Root Beer or Cream Soda play-doughs)

Mix together all dry ingredients in medium pot. Mix in oil then slowly add water. Mix in flavor extract of choice. Stir until smooth.Cool over medium heat until forms in to a ball stirring contently.

Turn out of pan onto wax paper. Let cool then form into balls. Makes about 4 fist sized balls.

Pull out all your cookie cutters, rolling pins and your imagination and have fun! Store in a zip lock bag or other air tight container.
Do you have a favorite rainy day activity for kids? or a great play-dough recipe?

Tips:
- For a party tie a cute vintage soda pop inspired tag on each play dough ball labeling it Root Beer, Cream Soda & Lemonade.
-  Try other yummy flavor extracts like peppermint, coconut, pineapple, strawberry, banana, etc... They can easily be found near the cake decorating items at most grocery stores.

One Great Recipe * Roast Chicken tips and ideas

 {photo from The Kitchn }

I bought a coupe of nice sized all natural roasting chickens because they were on sale and sounded like a great dinner. I did a little research because to be honest the very few times I have roasted a chicken I really didn't know what I was doing.  I found this absolutely BRILLIANT idea for roasting a chicken on The Kitchn by Sara Kate Gillingham-Ryan. What a great way to use your bunt pan and as she points out soooo much less expensive than buying a pan made for this purpose.

  {photo from The Kitchn }

Another great tip I found is to turn your oven up to a high heat around 450 degrees for the first 15-20 minutes until the skin in lightly browned then turn it down to 375  degrees for the rest of the cooking time. This allows for a great crisp skin and a very juicy breast meat. I did it and it was a success!
To get a nice golden and rich flavor from my roast chicken I rubbed the entire outside and inside with butter then put some butter, fresh herbs from the garden, crushed garlic cloves under the breast skin. Then salt and peppered the outside and inside heavily. The flavors were subtle and wonderful!
I must say with these few tips roasting a chicken is very very easy.
Note: no basting, tying or anything special required.

One Great Recipe * Cookies and Cream Truffles

By Sweet Life Contributor Ashley Porter

Cookies and Cream Truffles

This is a recipe that you may have seen before. I was introduced to this delightful treat by my lovely neighbor Brandy when I moved into her apartment complex as a newlywed. Since then I have seen a few variations of the name, but the ingredients remain the same. These "truffles",as I call them, are fast and easy to make. It's a nice treat to share with your neighbor.

Ingredients

- 1 package of Oreo cookies (regular or double stuffed)
- 1 8 oz package of cream cheese
- 1 12 oz package of white chocolate chips

Set the cream cheese out to soften to room temperature (do not try to soften in the microwave). Break up your cookies into a food processor and pulse until the cookies are the consistency of sand. With the help of a stand mixer combine the cream cheese and cookie crumbs and mix well. Refridgerate the mixture for thirty minutes. Roll the mixture into one inch balls and place them on a baking sheet lined with parchment or wax paper. Freeze the balls for 1 hour (you want these to be very firm so they will stand up to the heat of the melted chocolate). Melt your white chocolate using the double-boiler method or by following the microwave directions on the back of the package. When the chocolate is completely melted gently dip each ball in the chocolate until they are entirely covered. Then place them back on the baking sheet for the chocolate to cool and harden. They can be served as soon as the chocolate hardens, but they have a better consistency when they are chilled. Store in an air-tight container in the refridgerator.

Mint Variation:

For a fun mint variation, use the mint flavored Oreo cookies instead of the regular or double stuffed varieties. You can cover them in the white chocolate, or melted mint chips.

Sweet Service * Our Recipes from The National Bloggers Bake Sale

Lemon Lime Bar Recipe

These are the recipes of two treats Sweet Life made for the National Bloggers Bake Sale today at Shirley J in Orem. Enjoy!

Caramel Corn Recipe

One Great Recipe * Spring Tortellini with Pesto

Spring Tortellini with Pesto

This has quickly become one of my most favorite meals for the warmer months of Spring and Summer. It’s a great way to take advantage of in season lemons and asparagus. This pasta dish is fast and easy to make, which means less time in a hot kitchen, and it is also elegant enough to entertain with. 

From March 2006 Southern Living

• 1  pound  fresh asparagus
• 2  (9-ounce) packages refrigerated cheese-filled tortellini
• 1  (7-ounce) container basil pesto
• 1/2  teaspoon  lemon zest
• 1/4  teaspoon  salt
• 1/4  cup  pine nuts, toasted

Start by toasting the pine nuts in a small dry skillet over medium-low heat.  Stir frequently and remove them from the heat when they are golden brown and fragrant. Set them aside to cool.

Prepare the asparagus by removing the tough woody ends and then cutting the stalks into two inch pieces

Cook the tortellini according to the directions on the package.  During the last two minutes of the cooking time noted on the tortellini package, add the asparagus to the pot of tortellini.

Drain the asparagus and tortellini

If there is an excess layer of oil on the top of the pesto container drain it off. This is just excess olive oil, but if added to the pasta it could make the dish feel a little greasy. (Tip: If you are serving bread with this meal, pour off this oil into a dish and serve it with your bread instead of butter)

To the warm tortellini and asparagus mixture add the pesto, lemon zest, and salt. Sprinkle with pine nuts and serve immediately.

Yields 4 to 6 servings

By Sweet Life Contributor Ashley Porter

Laughing at Your Mistakes and Fudge

I just read the post I wrote for New Years Resolutions. I had so many typos that I had to post an oops! post. Writing a post after very little sleep, while your kids are talking to you, the tv's on, and there is a house full of nieces and nephews without having someone else read it first is a big mistake. I do know the it is "write" rather than "right" and "family's" rather than "families" among the ca- gillion other misspelled words :D It's a good thing we can laugh at our mistakes!
We are making fudge today. The recipe is really easy. Give it a try.
Microwave Fudge Recipe

Happy New Year!
xo

One Great Recipe * Holiday Go To Treats

 

Do you have your set of holiday "go-to" treats that you know will always turn out and that people will rave over? These are the treats I make for out of town guests, to take to holiday parties and to pass out as neighbor gifts.

Martha Stewart's Mint Chocolate Brownies will not disappoint. Oh my, how we love these brownies! For family members that don't enjoy mint, I layer peanut butter cups in between.  Really, what could be better than that?

I started making these Oreo Truffles a few years ago after my aunt brought a plate to our home for the holidays. I quickly called her up for the recipe and could not believe how simple it was! Just a package of Oreos, block of cream cheese and bag of chocolate chips. It's super simple and a very impressive gift.

I love everything The Pioneer Woman dishes out, but my favorite recipe of hers is her Cinnamon Roll recipe. I have tried for years and years to top my mother in law's cinnamon roll recipe and I finally did it! These are a must for Christmas morning with your family.

But most of all, far and beyond any of these other treats, the magic treat in our home that we all wait for is Congo Bars! There are many variations out there of this chocolate chip bar goodness, but here is the one we follow- Congo Bars.

by Vanessa {Sweet Life Contributor-click here to learn more about Vanessa}

One Great Recipe Holidays * Hand Dipped Chocolate Peppermint Sticks

 This is one of my favorite One Great Recipe's for Christmas

Hand Dipped Chocolate Peppermint Sticks

Supplies:

-Peppermint sticks {we used the Bobs Soft Peppermint sticks but any candy sticks will work}

-Quality Dipping Chocolate

-Sprinkles or other yummy item to decorate the chocolate covered sticks

1. Line cookie sheet with parchment paper

2. Melt a good quality chocolate in microwave or over a double boiler.

3. Swirl peppermint sticks in chocolate lightly shaking off the excess chocolate

4. Let cool partially and roll in crushed peppermint, sprinkles or swirl melted white chocolate over them

5. Allow chocolate to harden

6. Put in cellophane baggies and tie with a pretty festive bow attach lovely tag then give to those you love or swirl one in a cup of homemade cocoa.

Tip for Locals: You can find these peppermint sticks at Walmart in The Valley.

One Great Recipe * Fluffy Walnut Apple Muffins

Last year in our local paper they featured some great fall recipes. This one for Apple Walnut Muffins caught my eye, so I gave it a try, and
they turned out to be delicious! They're a perfect fall treat. So when fall came this year I was anxious to pull out this recipe again. They were just as good as I'd remembered!

I highly recommend making them with the cupcake paper liners because the first time I made them they didn't have them and even though I greased the pan they didn't want to come out. The result was a bowl of muffin crumbs! (This picture is from my second attempt- much more successful.)

If you'd like to make them too here's the recipe...

Fluffy Walnut Apple Muffins

Serves 6-12

• 1/2 cup butter

• 11/4 cups white sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 2 eggs

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 cup milk

• 2 cups peeled, cored, diced apples

• 1/2 cup walnuts


Cinnamon Crumble:

• 1/4 cup white sugar

• 1/2 teaspoon cinnamon

• 3 tablespoons all-purpose flour

• 2 tablespoons butter, cubed


Preheat oven to 375 degrees. Coat top and insides of jumbo six-cup muffin pan or 12-cup muffin pan with cooking spray, or line with muffin papers. In large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla and salt until light and fluffy. Beat in eggs, one at time. Mix together 1 3/4 cups flour, baking powder and 1/2 teaspoon cinnamon. Stir in flour mixture alternately with milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle tops with cinnamon crumble.


To make Cinnamon Crumble: In small bowl, combine 1/4 cup white sugar, 1/2 teaspoon cinnamon, 3 tablespoons flour and 2 tablespoons cubed butter. Mix together using pastry blender or two butter knives. The crumble topping should resemble small peas. Bake in preheated oven 30 minutes or until tops are golden brown and a toothpick inserted into center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, cool on wire rack.

ENJOY!

by Laura {Sweet Life Contributor-click here to learn more about Laura}

Living The Sweet Life * Pioneer Woman

{photo via Pioneer Woman}

I am sure you have all heard Pioneer Woman Ree has a new cookbook out. This past week she stopped by Salt Lake City for a book signing. We were able to meet her and chat for a second and give her a basket of Utah products including Real Salt and my ever most favorite M2SkinCare. She is as sweet and down home as her blog post. The photo above is of a group of Utah bloggers with Ree in the center.
Back left to right:
Vanessa Becky Me {April} Joanie Carol Emily and Janet upfront.



Have you seen her book yet? The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. It is filled with great recipes for the whole family. The book includes sections like Sunday Dinner, and even a Keeping it Real section- perfect for your recipe collection. Enjoy!

One Great Recipe * Autumn Apple Crisp

Apple Crisp

• 6 tart apples
• 1 cup cup brown sugar
• 1/2 cup flour
• 1/2 cup oatmeal
• 1/2 cup butter
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup of sugar
• 1 tablespoon cinnamon

This is the perfect easy to make autumn recipe. It is as simple as can be.

Peel and slice apples. This handy peeler is the Apple Pro Peeler. Love using it to peel apples. It's so easy and easy to clean. You can either use an apple corer slicer like I did or slice the apples by hand in thicker slices.




Mix together 1 cup of sugar and 1 table spoon of cinnamon then toss into sliced apples.
Place cinnamon covered apples in 9x9 greased/buttered baking dish.
Mix together 1 cup cup brown sugar, 1/2 cup flour, 1/2 cup oatmeal, 1/2 cup room temperature butter, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg with fork. Butter will make the mixture lumpy. Sprinkle mixture over apples and bake at 350 degrees for 24-30 minutes until bubbling and apples are slightly soften but no mushy.
Enjoy with crème fraîche, freshly whipped cream or a good vanilla ice cream.



Given a sample by vendor/agency/brand