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Serves: 4
Best served straight after frying.
Don't keep raw dough for more than 24 hours, it spoils.

Ingredients:
2 medium sized sweet potatoes
2 cups of self-raising flour
2 cups of plain flour
1 cup of caster sugar
1 litre of vegetable oil

Directions:

Step one- Peel and boil the potatoes in water until soft enough to mash. You can cute the potatoes smaller to make them boil faster. Add salt to the water while boiling.
Step two- Drain and mash the potatoes. Then add the plain flour & self raising flour in equal parts as needed, amount of flour needed varies depending on how big your potatoes were. Add and mix enough flour to make the potatoes into a soft dough.
Step three- Shape the dough into balls and then into rings. Do not roll them into sausages and then into rings, because they will break when you fry them. Keep the rings in the fridge for atleast an hour.
Step four- Boil the vegetable oil in a wok. Once the oil is bubbling, carefully add the doughnut rings (don't splash burning oil on yourself). Flip the rings over using a pair of steel tongs to make sure you cook both sides. When they are floating they are ready, so take they out and put them on a plate with a paper towel to suck out the oil.
Step five- Wash the oily wok and put the sugar in it with just a little bit of water (enough to cover the sugar in the wok). Boil the sugar water until it is completely dissolved. Mix it until it becomes a sticky bubbling goo. Then add the doughnuts to the glue and move them around the wok in the goo quickly using a steel spatula. Be careful not to break the doughnuts with the spatula. You have to be quick so that the doughnuts don't stick together. Keep doing that until the sugar cools down and crystalizes. Don't it in front of a fan make it easier, you might need someone to hold the wok for you, with you stir. When the sugar has hardened, the doughnuts are ready to eat. heart

Here's another really good one, maybe not soooo simple, but still really good.

King Ranch Chicken Casserole (seriously tastes like enchiladas!)

2 bone-in chicken breats halves
2 cans of cream of mushroom soup
1 can diced tomatoes
1 small (14.75oz) package baked tortilla chips
3 cups shredded cheddar cheese
1 cup sour cream
1/4 cup chopped fresh chives

Preheat oven to 375 F
Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork (approx 20-25 minutes). Remove from water, and let them cool for a moment. Remove meat from bones and shred.
In a medium bowl, combine cream of mushroom soup and canned tomatoes. Min together.
Lightly spray a 9x13 pan with cooking spray
In the dish start layering:
1/3 chicken; 1/3 of soup mixture; crumble a layer of tortilla chips on top.
Repeat layers twice more, ending with the tortilla chips.
Layer cheese on top (don't worry about being light on it either!
Bake for 30 to 45 minutes, or until bubbly.
Let cool for 5 minutes
Top with chives and sour cream and serve!

Tuna Casserole

This is my mom's recipe for those nights you can't slave over a stove or oven and make dinner. It takes less than an hour to prepare and is great as leftovers as well (if there are any left).

1 Can of Tuna
1 Can of Cream of Mushroom Campbells Soup
1 Bag of No Yolk Noodles
1 - 1 1/2 package of Ritz Crackers
1/2 cup/can (use the soup can) of Milk
1 can of slice mushrooms (optional)

Boil the No Yolk Noodles in hot water until they soften. While watching the Noodles, warm up the Cream of Mushroom Soup and pour the 1/2 cup of milk with it. Drain the water from the noodles and pour in a large ceramic bowl/pan (preferably wide and low or enough to hold all the noodles). Mix the tuna with the Mushroom Soup and pour in with the noodles (the extra can of slice mushrooms may be added now). If possible, mix it up a bit. Then crumble ritz crackers on the top as the final layer to cover/hide the noodle, mushroom mixture. Cover container and cook in microwave for 20-30 minutes or pre-heat oven to 350F and warm up for 20-30 minutes. Then serve warm.

Stuffed Winter Squash
I made this one up!

1 Winter Squash of any variety, acorn squash works well
1 Cortland apple or other semi-tart, crisp variety
1 tbsp Honey
2 tbsp Maple Syrup - the real stuff, mind you, not "pancake syrup"
A handful of finely chopped mixed nuts, unsalted - I recommend a mixture of walnuts, hazelnuts, pecans, and almonds
Cinnamon, nutmeg, and butter to taste


1. Preheat oven to 375 degrees. Cut squash in half. Scoop out seeds, save them if you like. Roasted squash seeds are tasty.

2. Place squash halves face down in a glass baking dish. Add 1/2 inch water. Microwave squash halves in pan with water until tender but not squishy; it's ten minutes on my microwave but might be different for yours.

3. Chop apple into small chunks, about 1/2 inch cubes. Mix with chopped nuts, honey, and maple syrup. Stir until the honey and syrup stick the nuts to the apple chunks' surface in a fairly even coating. I use my hands for this, but that can get sticky - a spoon will probably work fine.

4. Cram as much filling as will fit into the hollows in the squash halves where you scooped out the seeds. Pile the filling as high as it will go without falling off. Sprinkle with cinnamon and nutmeg, top with a pat of butter.

5. Bake squash halves 15 to 30 minutes, depending on thickness of squash. Serve and enjoy.