Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce

Sweet Potato Fries with Roasted Marshmallow Dipping Sauce

These Sweet Potato Fries are easy to make, baked to slightly crispy, lightly seasoned and paired with a delicious Toasted Marshmallow Dipping Sauce to satisfy your salty and sweet cravings!

We plant sweet potato slips every Spring to harvest fresh sweet potatoes from our garden in the Fall. I love any time we can use produce that comes out of the garden, that we’ve grown ourselves. I sure enjoy that sweet potatoes can be prepared savory or sweet and taste wonderful both ways. For this recipe it is a nice and light mix between the two!

For sweet potato fries, I enjoy a little crisp on the outside and soft on the inside. Baking the sweet potato fries using Clabber Girl Corn Starch will give you a crispy sweet potato fry that is perfectly crispy on the outside and still soft and flavorful on the inside.

This recipe is easy to make. You simply cut the sweet potatoes into long strips, about 1/4 inch wide. They then are soaked in water for about 30 minutes. This helps them to soften up a little for baking.

The dipping sauce comes together quickly.

Sweet Potato Fries with Toasted Marshmallow Dipping Sauce

Ingredients:

Sweet Potato Fries:

  • 2 sweet potatoes, peeled
  • 2 Tbsp. olive oil
  • 2 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • Fine sea salt, to taste
  •  

Toasted Marshmallow Dipping Sauce:

  • 1 bag large marshmallows
  • 1/2 C. heavy cream
  • 1 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1/2 tsp. ground nutmeg
  •  

Directions:

Peel and slice the sweet potatoes into long, thin strips. About 1/4-inch-wide, so all the strips are evenly cut. Place the fry strips into a large bowl of water and soak for about 30 minutes.

After the 30 minutes, remove the fries from the water and pat dry with a clean towel. Add the fries to a medium sized bowl. Drizzle the olive oil over the fries and use a spatula and mix so all the fries are well coated.

In a separate bowl, add the Clabber Girl Corn Starch, garlic powder and pepper and whisk together until well blended. Sprinkle the corn starch mixture over the prepared sweet potato fries and toss so they are all well coated. Evenly space on a Parchment paper lined baking sheet and place in the oven for 15 minutes at 425° F.

Remove the baking sheet, then using a spatula flip over the sweet potato fries, keeping them evenly spaced. Then place them back in the oven for an additional 15 minutes. Remove the baking sheet and lightly sprinkle the sweet potato fries with the fine sea salt and let cool for 5 minutes. Serve warm with the Toasted Marshmallow Dipping Sauce.

Toasted Marshmallow Dipping Sauce:

Evenly place the large marshmallows on a baking sheet and place in the 425° F. oven. Watch for the marshmallows to become lightly toasted, about 2 minutes. Once the marshmallows are toasted, remove them from the oven. Using a blender, add the heavy cream, marshmallows, cinnamon, brown sugar and nutmeg and blend until well mixed and combined. Pour the blended sauce into dipping bowl.

Enjoy the Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce.

Recipe notes:

You will want to make the sauce right at the time you are ready to serve the fries, as the sauce will set up after a while.

This is a great snack to enjoy at home or to serve for a pot luck meal. The sweet and salty pairing is so yummy!

Sweet Potato Fries in a mug with Roasted Marshmallow Dipping Sauce

Beef and Noodle Casserole

Beef and Noodle Casserole from Scratch with Clabber Girl Corn Starch 2

This beef and noodle casserole is an easy comfort meal that is also perfect for feeding a crowd. It’s a delicious blend of ground beef in a flavorful creamy sauce, tossed with egg noodles and topped with a blend of Italian cheeses! For sure a meal the whole family will love.

I love a good casserole and I love having casseroles as part of our meal plan. It’s a simple recipe that is great to fit in our busy schedule, but yet still having a nice meal. Perfect for a busy weekend or school night.

The egg noodles can cook in one pot at the same time as browning the ground beef. Set them aside after they are done and begin to make the sauce mixture. The sauce mixture quickly goes together. Then the cooked beef and noodles go back into the sauce and it is poured into a baking dish and topped with the cheese blend. Then bake and serve!

I love that this recipe is one that you can do different variations to change it up a bit too. Add mushrooms or bell peppers to incorporate some vegetables.

Freezer meals are also great and so helpful in the busy season of life. Make up this casserole in the 9×13, cover with foil and place in the freezer for a later time.

Beef and Noodle Casserole

Ingredients:

  • 8 oz. egg noodles
  • 2 tsp. olive oil
  • 1 lb. ground beef, I used 85% lean
  • salt and pepper to taste
  • 1 sm. onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 ½ C. beef broth
  • ¾ C. sour cream
  • 2 C. Italian blend cheese
  •  

Directions:

In a large saucepan, cook the egg noodles al dente, just a few minutes shorter than instructed on the package. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until its browned and cook through. Season with salt and pepper to taste.

Once the ground beef is cooked, remove it from the skillet, leaving the grease in the skillet. With 85% lean, there is just the right amount of grease left. Set aside the cooked beef.

Add the diced onion and minced garlic to the pan to sauté in the grease for about 5 minutes, until soft and translucent. Add the butter in and stir around in the onion/garlic mixture until melted. Add in the Clabber Girl Corn Starch, and using a fork, stir it in continuously for about 1 minute. Add in the beef broth and in until the mixture is well combined. Mix in the sour cream and 1 cup of the cheese and stir continuously until melted and well combined. Let simmer for 3 or 4 minutes and sauce will thicken. Add the cooked ground beef back into the skillet and stir together with the sauce mixture. Add the cooked egg noodles and stir in carefully until they are well coated.

Pour into a 9×13-inch baking dish and spread evenly in the dish. Sprinkle the remaining 1 cup of cheese over top of the casserole. Bake at 375° F. for 15 minutes until cheese is melted.

Beef and Noodle Casserole with Clabber Girl Corn Starch and Italian Cheeses

Guinness Pie

We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

  • 3 med. onions, sliced
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 sprig rosemary
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • 2 stalks celery, finely sliced
  • 2 carrots, peeled and sliced
  • 1 C. mushrooms, sliced
  • 1 1/2 lbs. top sirloin
  • 1 Tbsp. all-purpose flour
  • 1 bottle (12 oz) Guinness® Beer
  • 2 C. white cheddar cheese, shredded
  • 2 sheets puff pastry
  • 1 egg, beaten

Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

Chicken Pot Pie with a Cornbread Crust

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious? Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping? This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a large family with some leftovers to spare. Perfect for those cooler months when you’re craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband’s work has been closed. We haven’t left the farm. It’s a great time to spend cooking, and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn’t disappoint. Quick. Simple. Tasty. A delicious all-in-one meal. 

Cornbread Chicken Pot Pie

Ingredients:

Filling:

 

  • 14 oz. frozen mixed vegetables
  • 1/4 C. butter
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1 C. heavy cream
  • 1/4 C. chopped onion
  • 2 C. cubed or shredded cooked chicken
  •  

    Cornbread Topping:

     

  • 1 C. yellow cornmeal
  • 1 C. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 4 Tbsp. (1/2 stick) butter, melted and cooled
  • 2 lg. eggs
  •  

Directions:

For the Filling

Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside.

In a small saucepan, melt the butter. Add the chopped onions and sauté for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, flour and corn starch. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.

Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9×13-inch baking dish and set aside.

For the Cornbread Topping

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt, and stir to combine together. Add the milk, melted butter and eggs. Stir together just until mixture is well blended and smooth, there may still be small lumps in the batter. Be careful not to overmix.

Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400° F. for 20 -24 minutes, until the cornbread is golden on top and a toothpick inserted in the center comes out clean.

Enjoy this Cornbread Chicken Pot Pie next time you’re looking for a hearty meal!

Broccoli Cheddar Casserole

Broccoli Cheddar Casserole 1

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.

With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can’t go wrong with this Broccoli Cheddar Casserole!

Broccoli Cheddar Casserole 4Broccoli Cheddar Casserole

Ingredients for Broccoli Cheddar Casserole

  • 1 lb. frozen broccoli florets
  • 8 oz. shredded sharp cheddar
  • 4 C. cooked white rice
  • 1 sm. yellow onion, diced
  • 1/2 tsp. minced garlic
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 C. milk
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. ground pepper

Directions for Broccoli Cheddar Casserole

Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation.

Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside.

In a small pan, to make the sauce, add the diced yellow onion, the minced garlic and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

Add the salt, paprika and pepper to the sauce mixture and stir together until well mixed in.

Add the sauce mixture to the broccoli mixture and mix together until coated well.

Pour the casserole ingredients in to a well greased 9 x 13-inch pan. Then add the remaining cheese over top of the casserole.

Bake at 350° F. for 35 to 40 minutes.

Broccoli Cheddar Casserole 2