White Chocolate Cranberry Scones

If you know me, you know I love all things tea and that most definitely would include SCONES.

I found these online months ago and have been dying to try them

. I'm so glad I finally did and they were delicious!!!

White Chocolate Cranberry Scones

1 3/4 cups flour
1/4 cup
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter
6 tablespoons half and half
1 egg, beaten
1/2 cup dried cranberries
1/2 cup white chocolate chips

Preheat oven to 400 degrees

In a bowl whisk together the
flour, sugar, baking powder, and salt.

Cut in the butter pieces.

I cut the butter into little pieces and then I put the dry ingredients along with the butter in a food processor and pulse it a few times. Works like a charm!

Mix together the half and half and beaten egg.

Add the flour mixture along with the cranberries
and the white chocolate chips, and stir until the dough holds
together.

Turn out onto a lightly floured surface and very gently knead for just until dough sticks together.

Form into a 1/2-inch thick round, then cut the round into 8
wedges. I made two rounds and cut into 16 wedges.

Spray a baking sheet with Pam or lightly oil with canola oil, then transfer the wedges
to the sheet.

Bake the scones at 400 degrees for 14 minutes.

Finally!!!

We are soooo far behind! But we promise to get back on the wagon. We finally got ourselves a Facebook page. Come like us by clicking the Facebook button over to the right. We're still new at this and figuring it all out but we'll work out the kinks. Thanks for hanging with us.

Sour Cream Coffee Cake

Yum. Coffee cake! My son LOVES the Starbucks Coffee Cake so I had to make this treat for him at home. It was silly easy and really tasty. Extremely moist and what's so great about it is that you can substitute the sour cream for your favorite vanilla yogurt.

Ingredients:

1 cup of room temperature butter

2 cups of white sugar

2 eggs

1 cup of sour cream or vanilla yogurt

2 cups of all purpose flour

1 teaspoon of baking powder

1/8 teaspoon salt

1/3 cup of all purpose flour

1/2 cup of packed brown sugar

2 tablespoons of melted butter

1 teaspoon of ground cinnamon

Directions:

• Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan.
• In a large bowl, cream together 1 cup of butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups of flour, baking powder and salt. Spread 1/2 of batter in the prepared pan.
• Prepare the filling: In a medium bowl mix 1/3 cup of flour, brown sugar, 2 tablespoons melted butter and cinnamon. Spread second half of batter over the filling and top with remaining filling.
• Bake for 45-55 minutes in oven or until toothpick comes out clean.

Summer Squash Casserole

Another tasty recipe given to me by my mother-n-law who was born and raised in North Carolina. I love yellow squash but I love it even more in this casserole. Summer is all about squash and this is a delish dish to make. When I went to the grocery store this week I was happy to see that the squash was on sale for .99 cents a pound so I had to make this for my family.

Ingredients:

2-3 pounds of yellow squash, cut up

2 carrots, grated

1 onion, diced

2 cans of cream of chicken soup

tub of sour cream

1 box of chicken flavored stuffing

1 stick of butter

Directions:

In a large pot of boiling water, add your squash, carrots and onions and cook at a boil for 8 minutes. Drain water well from veggies and put into a large mixing bowl. With a hand blender, blend all veggies together, I like it well blended but a little chunky. Add the sour cream and cream of chicken soup. With a spoon, mix well. Add a pinch or two of salt and a few dashes of pepper. In a separate microwavable bowl, melt a stick of butter and then add your package of stuffing to it and mix well. Take half of the stuffing mix and mix into the veggie mix. Put veggies into a large baking dish or two small baking dishes and top the remaining stuffing on top, cover with foil and bake at 350 degree for 35-40 minutes.

Cake Ball Lollipops

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They are everywhere, Starbucks, A.J.'s Fine Foods even Saks Fifth Avenue even sells them for $35.00 for six of them. Not sure exactly when cake balls really became popular but I had to try them out after my beefer (aka best friend because I don't like to openly admit that I actually love this girl) Jaime posted a recipe she saw online for cake balls on Facebook.

Went to a super fun graduation party last night so I decided to make some for the girls who were all coming. I made 50. Took about 4 hours.

Because it was my first time, I now know what to do and what not to do. Like freezing the balls before dipping them in hot melted chocolate. And once they are complete don't refrigerate them but freeze them to prevent them from melting.

If you want to get creative I suggest trying these. They are cute and fun and anyone with a sweet tooth should have fun eating one!

For this recipe, I used the following:

• Red Velvet Cake (from a box)
• Vanilla Frosting (room temp)
• 2 packages of Melt Away Chocolate (from Party City) these chocolates are used for chocolate molds. Get two different colors, I used milk chocolate brown and red chocolate vanilla.
• 1 package of white chocolate chips
• lollipop sticks (you can purse at Party Stores or Michaels/Joanns)
• candy cover bags/ribbons if you want to go all out

Follow instructions on cake box. Once cake has cooled, I take the cake and pulse it in my food processor and then pour into a LARGE mixing bowl. Once all the cake has crumbled up well, add 1/2 to 3/4 cup of the vanilla frosting and mix well. I then take a cookie scoop and scoop out the mix and roll into a ball and place on a cookie sheet lined with waxed paper. I suggest using a cookie scoop because then all your balls will be the same size. Once all the balls are rolled up and placed on the sheet, add the lollipop stick in the center of each ball and place into the freezer for at least 30 minutes. If you don't chill your balls they WILL come apart when you dip them into the melted chocolate and the lollipop stick will not hold. Trust me, I learned from personal experience.

Once the balls have chilled out in the freezer, take your Melt Away Chocolate and melt in the microwave in a plastic bowl. Dip each ball into the chocolate and place onto a new cookie sheet with wax paper. If you place the balls back onto the cookie sheet that you pulled out from the freezer, your chocolate will crack, again, from personal experience. Dip all balls into the chocolate. You can melt other chocolate colors for that cute drizzle and if you do, take a zip-lock back with a few chocolate Melt Aways and microwave for 20-30 seconds then take scissors and cut the corner of the bag, small cut and you can use it to pipe the chocolate onto the balls.

I placed the balls back into the freezer for an hour before I placed into plastic bags and tired a ribbon around it since I was taking these to a party.

Shrimp Thai Toast

I love Thai toast and so does my family. I decided to make an "easy" version of it with an American twist. Easy, crispy and the topping is YUMMY!

Ingredients:

Oil

bread, cut into strips with crust removed

1 cup of cooked shrimp, diced

4 T of green onions

1/4 teaspoon of crushed red pepper or pepper flakes (more if you like it hot)

1 T of fish sauce

3 cloves of diced fresh garlic

pepper & a pinch of salt

1 package of cream cheese, room temperature

Place oil in frying pan and bring the oil to 375 degrees.

Set bread aside (cut into strips and crust removed)

In a large bowl, add all ingredients and stir well. Take the spread and generously add on each piece of bread. Once the oil is at 375, gently add each piece of bread into the hot oil and cook until the bread itself is a nice golden brown.

Enjoy!

PMS Chocolate Cake

Ok, this is the perfect cure for PMS. Seriously. I actually got this recipe from the Hershey Website for the "perfect chocolate cake" and they were right, it's seriously perfect! I made two cakes in 2 days because everyone wanted a piece, mom, dad, mother-n-law, kids, husband and of course, me!

Ingredients:

2 cups of sugar

3/4 cup of Hershey's Cocoa Powder

1 1/2 teaspons of baking soda

2 eggs

1/2 cup of veggie oil

1 cup of boiling water

1 3/4 cups of all purpose flour

1 1/2 teaspoons of baking powder

1 teaspoon of salt

1 cup of milk

2 teaspoons of vanilla extract

Directions:

Preheat the oven to 350 degrees. Great and flour 2 9 inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes or until wooden toothpick comes out clean. Cool for 10 minutes, remove from pans to wire racks. Cool completely. Frost.

Ingredients for frosting:

1/2 cup (1 stick) of butter

2/3 cup Hershey's Cocoa

3 cups of powdered sugar

1/3 cup of milk

1 teaspoon of vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla.

MEATLESS MONDAY - Homemade Manicotti

Jen made these a while back and blogged them but I've actually been to chicken to try and make my own shells, but this looks so delicious and would be perfect for Meatless Monday today. I can't wait to make them!

Here's the recipe! Click here!

MEATLESS MONDAY - Whole Wheat Pesto Pizza

I'm revisitng this blog post because I love this pizza so much and it's super easy. And the funny thing is, when I posted it originally I wasn't even doing Meatless Monday. I'm glad I kept this recipe around. Pair this with a green salad and you have a great filling meal on this meatless day. Enjoy!

CLICK HERE FOR RECIPE

MEATLESS MONDAY - Mary's Flavorful Red Sauce

My friend Mary made this for my family years ago and I fell in love with it. It really is so flavorful. It has a very pronounced salty flavor which I love from the olives and capers. It's super quick and easy to make. It's on the thinner side which I also love.

She came over a year or so ago and made it for us again, served it with a red wine and crusty french bread. It was such a treat!

Mary's Flavorful Red Sauce

6 cloves garlic, diced or minced

2 Tbsp olive oil

2 cans (soup can size) stewed tomatoes

3 Tbsp capers with juice

3/4 jar black kalamata olives, PITTED & sliced, with juices

4 Tbsp Balsamic Vinegar

1/4 cup Fat Tire Beer (optional)

In pan over medium heat, add olive oil and garlic. Cook garlic until soft but not brown. Add stewed tomatoes. Mix well. Add capers, olives, balsamic vinegar & beer. Simmer 15 to 20 minutes over low heat. Serve over your favorite pasta.

Wide Awake Coffee Shake

I know it's freezing outside in most of the world...well at least here in the U.S. But yesterday it was almost 90 degrees here in Arizona. So make this because not only is it delicious but because I'm wearing flip flops in November.

I found this recipe on the Cooking with Trader Joe's blog. I really love that blog. I love Trader Joe's so it gives me some ideas on how to use some of their prepared or packaged food that I otherwise probably wouldn't buy. I'm not a huge fan of prepared or packaged food but for some reason I walk into TJ's and I go nuts...it's pretty self explanatory...that place is just..well...you know...AWESOME!

The original recipe called for Nonfat Plain Frozen Yogurt. I have never used this before. And sad to say, I will never use again. That stuff is GROSS! So I made this with Dreyer's Vanilla Bean Ice Cream....Mmmmm...it was so good!

I also used the Trader Joe's Dark Chocolate Espresso Beans. These things are like crack. DELICIOUS!

Coffee Shake

2 cups vanilla bean ice cream

1/3 cup cold strong coffee

15 chocolate covered Espresso beans

Blend all ingredients together until smooth.

MEATLESS MONDAY - Spinach Artichoke Mushroom Quiche

I can't remember where I got this recipe but I'm so glad I found it! It was so yummy and dense. I hate puffy foods and quiche is up there right along with meringue and mousse. BLECH! But this quiche is dense and tasty. I can't wait to make it again.

Spinach Mushroom Quiche

1 frozen pie crust, thawed or fresh pie crust

1 1/2 cup crimini mushrooms, chopped or sliced

1 cup half and half

4 eggs

1 cup Italian Blend shredded cheese (I used the Quattro Formagio from Trader Joe's which has Parmesan, Asiago, Fontina and Provolone)

1/2 cup chopped canned artichoke hearts (not marinated)

1 cup spinach, thawed and drained (1/4 packed, after drained)

1/8 tsp ground nutmeg

1/4 tsp salt

Preheat oven to 375

Saute the mushrooms in olive oil until brown about 3 minutes

Whisk together the eggs and half and half.

Stir in the cheese, artichoke hearts, spinach, mushrooms, nutmeg and salt.

Pour mixture into the pie crust and bake for 40 minutes (check to see if done by inserting a knife through the middle, if it comes out clean, it's done)

Let it cool for 5 minutes

Slice and serve

MEATLESS MONDAY - Vegetarian Taco Salad

This was super easy and super yummy and VERY filling! I somewhat followed a recipe but you can really add what you like. This is how I made them:

Vegetarian Taco Salad

Chips

Beans

Rice

Salsa

Tomatoes

Lime

Onion

Avocado

Cilantro

Romaine Lettuce

Olive Oil

Chili Powder

Oregano

Salt

Pepper Jack Cheese

Prepare your rice. I used spanish rice, I make it homemade.

In another pan, heat up the oil and soften the minced onions. Add chopped tomaotes and cook for a minute. Drain the beans and rinse them and add them to the tomato/onion mixture, cook for about 5 minutes. Add your spices to the mix. I used oregano, chipotle chili powder and salt. Add in your rice and heat through.

Assemble your salad.

Chips, lettuce, bean/rice mixture, shredded cheese, salsa and guacamole or cut up avocado. Mmmmmm, so good!

Caramel Corn

I have fond memories of going to Newport Beach every summer and spending time with my hubby's family. It's been a tradition for over 13 years now. Everyone that comes up has their specialities, as far as food goes. Between Vicky's waffles, Sandra's tamales or Donna's Chinese Salad, it's really hard to pick a favorite. But there is one thing I look forward to every year and that's this tasty treat...Caramel Corn! Aunt Vicky has been making this and bringing it up for years. I just found out yesterday it was actually Aunt Sandra's recipe originally. Who's ever it is, I heart them forever for sharing this recipe with me.

Caramel Corn

2 sticks butter

1/2 cup Dark Karo Syrup

2 cups Brown Sugar

2 cups of Popcorn Kernels

1 tsp baking soda

Dash of Cream of Tarter

Preheat oven to 200 degrees. Pop 2 cups of popcorn, set aside. I use this bad boy. My mother in law got it for us and we LOVE it! Makes perfect popcorn every time.

In heavy saucepan, melt butter, syrup, and brown sugar. Bring to a boil and then let boil for one minute (very important), stirring constantly to caramelize. Remove from heat. Add baking soda and Cream of Tarter. Place popcorn in a new garbage/trash bag. Pour in mixture and mix around so popcorn becomes coated. Pour on cookies sheets and bake at 200 degrees for one hour. Let cool. Enjoy!

I used 3 large cookie sheets but I really could have used 4. It makes that much!

I think I might add cashews next time I make it...YUM YUM!

MEATLESS MONDAY - Spinach Artichoke Pesto Pita Pizza

We have started doing Meatless Monday a few months ago. I can't lie...it's been a little rough. We are meat eaters in this family but our docs have told us to cut back on our red meat consumption and meat in general to give our bodies a break. I'm thinking, NO PROBLEM, how hard can it be, right? WRONG! If you're not used to a vegetarian diet, it's a little scary and frustrating coming up with main meals that make you feel full and satisfied. Well this pita pizza hit the spot. Not only was it delicious but it was probably the fastest meal I have ever made for dinner, no joke! I was in such a hurry to get my daughter to dance I bought the ingredients, ran in the door and had this on the table in 10 minutes. It was tasty, filling and easy...best COMBO ever when cooking dinner.

SPINACH ARTICHOKE PESTO PITA PIZZA

Whole Wheat Pita Bread

Pesto

Can of artichokes hearts, roughly chopped

Fresh spinach

Mozzarella Cheese, shredded

Parmesan Cheese, shredded

Freshly ground black pepper

I didn't include measurements because it's really all up to how much you like and how many family members you have to feed.

Spread pesto over the pita bread

Add the spinach, artichokes, and mozzarella and Parmesan.

Season with black pepper.

Place pitas on a baking sheet and stick under a preheated broiler for about 5 minutes or until your cheese is melted and the top starts to brown.

Your body and your heart will thank you for this meatless dish :)

I got this recipe off the Meatless Monday website. They have some great ideas...check it out: www.meatlessmonday.com

Cream Puffs with Vanilla filling

• 

Left puff is sandwich style. Right puff has vanilla pipped inside.

My mother in law was coming over to spend the night so I decided to make these cream puffs with vanilla filling for her, my son and husband. I can't even tell you how easy they were to put together and fill. These cream puffs would be perfect for a tea-party, baby shower or any special occasion. I filled these puffs with a vanilla pudding but you can add whatever pudding flavor you want. You can also drizzle them with chocolate or add powdered sugar like I did.

What I love about this recipe is that really, it's THAT easy and it looks like you've been baking for hours.

Ingredients needed:

• For Filling:
• 
  
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk

For Puffs:

• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 eggs

Directions:

Make pudding according to directions, except use 2 cups of cream and 1 cup of milk as the liquids. Cover and refrigerate so it can set.

In the meantime, preheat overn to 425 degrees. In a pot, bring water and butter to a boil. Stir in the flour and sald until the mixture forms a ball. Take the dough ball and place into a large mixing bowl. Take the three eggs and add them all at once to the dough mixture and using a stand mixer or a hand mixer and mix on medium for 1-2 minutes until you get a tacky dough.

Drop dough on an ungreased baking sheet using a tablespoon.Bake for 20 minutes. As soon as they are golden brown, remove from oven and using a small sharp knife, poke a hold on the side of the puff to let out steam. Let puffs cool off before piping the vanilla inside. If you don't have a pipping tool, take a zip lock bag, add vanilla pudding inside and cut the tip off of one of the corners to use as a pipping bag. You can also cut the top off of the puff and add vanilla pudding almost like you're making a sandwich.

Enjoy!

BLT Salad with Avocado Ranch Dressing

This salad was so yummy and refreshing. Also quick and easy. You can pretty much put what you want in it. We love BLTs in this house and we love to add cheddar and avocado to them so I adjusted the salad to my taste. And the dressing...OH SO YUMMY!

Romaine Lettuce

Tomato

Bacon

Avocado

Cheese

Croutons

or whatever else you like

Salad Dressing: Recipe below

Avocado Ranch Dressing:

1 whole avocado

1/4 cup mayo

1/4 cup sour cream

1 Tbl buttermilk

1 1/2 tsp white vinegar

1/8 tsp dried parsley

1/8 tsp dried dill weed

1/8 tsp onion powder

1 garlic clove, minced

Mash the avocado in a bowl. Add the mayo, sour cream, buttermilk and vinegar. Add the parsley, dill weed, onion powder and garlic. Chill in fridge until ready to serve.

If your dressing is to thick you can add more vinegar or buttermilk to your liking.

Bakin Bacon

I grew up in a family where we fried our bacon in its own grease. Then we would save that grease and use it to flavor EVERYTHING! Yes I know, heart attack waiting to happen...and it did...several times in our family...no bueno! Last summer I went to stay at my husband's cousin's house, Sarah and Joseph...LOVE THEM! Sarah baked her bacon and it was delicious! I have seen several cooks on Food Network bake their bacon but I really thought it was for speeding things up and really not so much for flavor. But after trying it at Sarah's I was sold. It was crunchier, and so much less greasy than the way I have always made it.

This way of making bacon is less time consuming of YOUR TIME...you won't have to stand over a pan turning pieces of bacon only to find out that your shirt is completely ruined by all the grease splatters and this way also doesn't stink your house and your freshly washed hair to high heaven.

For perfect crispy baked bacon:

First line a baking sheet with foil or place a baking rack over the baking sheet (for less grease).

Lay the bacon out side by side but not touching.

Place in a cold oven and turn the oven to 400 degrees...and WALK AWAY!

I like my bacon super crispy so I left it in there for 30 minutes. But you can check yours after 20 or so minutes and see how you like it.

Once the bacon is done, transfer it to another baking sheet lined with paper towels so the towels can soak up the grease.

I read on one site you can slightly undercook the bacon and then freeze it and when you're ready for it, you can pop it in the microwave for 30 seconds or so. I haven't tried it yet so I have no idea how it tastes. But if it's good, that's a quick way to heat up some bacon for a breakfast sandwich in the a.m. and something even the kiddies could do.

Chicken Katsu & Homemade Tonkatsu Sauce

Anytime we go out for sushi, my son always orders Chicken Katsu. I figured, why not make it at home? It's so easy, delish and something our entire family loves to eat for dinner. The sauce is so delicious too. Perfect for one of those days were you don't want to really cook a big meal and take out isn't an option. You can by Panko crumbs by the breadcrumbs at your local grocery store but I recommend using one from a local Asian store. Either way, it's still very good.

• Ingredients:
• 
  
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 1/2 cup of all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour, beaten egg and panko crumbs into seperate shallow dishes. Coat the chicken in the flour then dip in egg, coat well and then dip into the pank crumbs and press so crumbs cover every part of the chicken breast. Place chicken into a pan that has hot oil in it and cook for 3 to 4 minutes on each side. Chicken will turn golden brown.

Tonkatsu Sauce Ingredients:

1 cup of ketchup

4 teaspoons of dry mustard powder

1 1/2 teaspoons of garlic powder

1 1/2 teaspoons of black pepper

3 T of worcestershire sauce

Add all ingredients into a bowl and mix well, refrigerate for at least an hour for all flavor to blend well.

Omelet Torte

This dish was a hit in our home and though it looks time consuming, it really wasn't. You can even make it the night before, refrigerate and bake as normal the next day. We had this for dinner and we ALL loved it. Lots of flavor and a perfect comfort food.

Ingredients:

• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 1/4 cup butter
• 6 red potatoes, peeled and sliced 1/8 inch thick
• 1 onion, thinly sliced into rings
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, divided
• 6 eggs
• 1/4 cup chopped fresh parsley
• 1 pinch salt
• 1 pinch black pepper
• 2 tablespoons water
• 8 ounces cooked ham, thinly sliced
• 2 cups shredded Cheddar cheese
• 1 egg
• 1 tablespoon water

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
2. In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
3. In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
4. Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
5. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.