Lemon-Raspberry Scones

These are seriously AMAZING!! I LOVE them.  Really. I do. But, I can't claim them as my own because I got them from someone else's amazing food blog, and you should all check it out! http://www.101cookbooks.com/

Raspberry Mega Scones Recipe

This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.<

4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon

1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon


Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time. Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.<

While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.

Makes two mega scones

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Cinnamon Rolls

FYI - this isn't healthy at all.  Just yummy. And, it's also not my recipe. It's Mary's.

Rolls:

4 1/2 tsp. yeast

1 cup warm milk (105 degrees)

1/2 c. granulated sugar

1/3 c. butter/margarine

1 tsp. salt

2 eggs

4-5 c. all-purpose flour (I used closer to 5)

Filling:

1/3 c. butter/margarine, softened

1 c. brown sugar

2 1/2 Tbsp. cinnamon

Icing (Blend following ingredients with electric mixer):

1/2 c. butter

1/2 c. cream cheese

3-4 c. powdered sugar

1 tsp. vanilla

Dissolve yeast in warm milk in a large bowl.  Add remaining ingredients and mix well.  Knead into a large ball.  Let rise until doubled.  Roll out on floured surface, 21" x 16" x 1/4" thick

Preheat oven to 375.  

Combine brown sugar, and cinnamon.  Spread butter evenly over rolled dough and sprinkle with sugar mixture.  From long side, roll dough and pinch to seal.  Cut to 1-3/4" slices.  Bake 15-20 minutes, checking on browning.  Ice when cool.

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Photos...

...of the dishes are coming soon!! :)

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Fruit & Cream Trifle

Really easy and deliciously healthy (for the most part) We made it up, so sorry the measurements aren't exact.  Next time, I'll pay more attention to how much of each I put in each layer and such!

Fruit of choice (we used strawberries, kiwi, bananas, peaches, and mandarin oranges all sliced, about 1 1/2 cups each)

1 large pkg. vanilla pudding

1 container cool whip, thawed

1/2 pint whipping cream, whipped with 2 heaping teaspoons sugar and 1 tsp. vanilla

1 9 x 5 pound cake, cut in chunks

Slice up all the fruit, whichever you choose.  Make the pudding according to the package instructions, then fold in cool whip.  

Begin layering the trifle with pieces of pound cake first, top with a bit of each kind of fruit, then pour some of the pudding mixture to cover.  line slices of the fruit around the outside of the dish so it's aesthetically pleasing. :) Repeat process until all is used up.  Top with whipped cream and garnish as desired!

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Chicken Tortilla Soup

Very yummy topped with grated cheddar cheese and a dollop of sour cream w/ chips and salsa on the side!

Ingredients:
3-4 boneless, skinless, chicken breasts (cooked and shredded)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1/2 onion, chopped
1 (4 oz) can chopped green chile peppers
1 (14 oz) can black beans, rinsed and drained
2 cloves garlic, minced
3 cups water
1 (14 oz) can chicken broth
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. black pepper<
1 bay leaf
1 (10 oz) pkg frozen corn<
1 tsp. dried cilantro (or 1 Tbsp. fresh)
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, and garlic into a large pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low heat all day, or medium-low for 3-4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Breakfast Cookies/Bars

Ingredients

3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter (I substituted w/ 2 Tbsp. coconut oil)
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins (I used 1/2 raisins, 1/2 craisins)
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions
Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, pumpkin puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. 

Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 10-12 minutes, until cookies/bars are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

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Thai Chicken Pitas

I got this recipe from Rachael Ray, but I made quite a few changes.  It's yummy!! This is the original recipe: http://www.foodnetwork.com/recipes/rachael-ray/thai-chicken-wrap-with-spicy-peanut-sauce-recipe/index.html

Ingredients

2-3 boneless skinless chicken breasts, cut into bite size pieces

1 Tbls. Soy Sauce

1 Tbls. Vegetable Oil

Salt & Pepper

Stir-fry the above ingredients in a skillet over med-high heat. Drain cooking liquids and set aside.

Salad:

1/2 cucumber - peeled, halved lengthwise, and thinly sliced at an angle

2 cups bean sprouts

1 cup shredded carrot (two carrots)

3 green onions, sliced thin

1/2 Tbls dried basil

1 tsp. sugar

2 Tbls. White Vinegar

Salt

Mix the vegetables and dried basil.  Sprinkle top with sugar, vinegar, and salt to taste. Add chicken and toss.

Mix peanut sauce (I used store-bought, found in asian cuisine section) with 1/4 tsp. cayenne pepper.  Spread inside pita, then spoon chicken/veggie mixture into pitas. Makes about 8 whole pitas, I think.  Depends on how much filling you use.  

You can get store bought pitas, or use the pita bread recipe I use: http://www.foodnetwork.com/recipes/tyler-florence/pita-bread-recipe/index.html

I use whole wheat flour in place of bread flour, and rapid-rise active dry yeast instead of regular.  Also, if you make smaller pitas, you can stretch this recipe to about 10 pitas instead of 8.  

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Paprika Chicken

DELICIOUS!! And really easy. Oh, and a little bit of a kick!

This is from Gourmet Magazine, and calls for a 3 1/2 lb. whole chicken, cut into serving pieces.  I instead used 3 boneless, skinless chicken breasts and cut the spices in half, but would recommend 4 and keep all the spices if you're going to replace the whole chicken....

1 whole chicken, cut into serving pieces (about 3 1/2 lbs)

1 Tbsp. Extra-virgin olive oil

1 1/2 Tbsp. Paprika

1/2 tsp. cayenne pepper

1/2 tsp. cinnamon

1 sweet onion, cut into wedges

Preheat oven to 500 degrees.  In a large bowl, mix the oil with the spices, and add 1 1/2 tsp. salt and 1 tsp. black pepper.  Add the chicken and onions to the bowl and toss to coat evenly.  Put chicken mixture into a shallow 3-qt baking dish.  Bake for 30 minutes or until is done through and skin is golden brown.  Drain off juices and fat before serving.  

I served it with rice and steamed broccoli, but might also go well with fresh bread and a salad... Also, I baked for exactly 30 minutes and it was perfect.... just a note...

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March Menu

I'm only going to post recipes for the new recipes after I make them so I can tell you what changes to make. :) Also, my February menu left me with 3 extra meals (due to night's out or extra left-overs), so there's some repeats from last month...

3/2-3: Spaghetti & Meatballs

3/4: Turkey Noodle Soup (from the freezer)

3/5-6: Chicken curry & rice

3/7: Krautranzas (from the freezer)

3/8: Popcorn, apples, and cheese

3/9-10: Chicken Flautas

3/11: Pita bread & hummus

3/12: Thai chicken pitas 

3/13: Thai chicken & rice

3/14: Chili (from the freezer)

3/15: Popcorn, apples, and cheese

3/16-17: Beef stroganoff & broccoli

3/18: Split Pea Soup (freezer)

3/19-20: spaghetti & meatballs w/ veggies

3/21: stir fry w/ rice

3/22: Popcorn, apples & cheese

3/23-24: Slow cooker chicken tortilla soup

3/25-26: Krautranzas (Mac's going to be home by himself, so I don't really have to plan)

3/27-29: OREGON!!!!! 

3/30-31: Pasta w/ pea sauce

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Really Simple Tomato-Mozzarella Casserole

1 lb. dry pasta (recipe calls for Ziti, but I used rotini... really, any short, sturdy pasta will work)

1- 14 oz. can diced tomatoes

1 - 32 oz. can crushed tomatoes

2 cloves garlic

1 Tbls. vegetable oil

2 Tbls. Fresh chopped basil (or 2 tsp. dried - I used Italian Herb Seasoning instead)

1/2 tsp. (or more) salt

1/4 tsp. sugar

8 oz (2 cups) shredded mozzarella cheese

1/4 cup. grated parmesan cheese

Cook pasta according to package in a large pot.  Drain, reserving 1/2 cup of the cooking water.  Put back in pot and set aside.  In a 12" skillet, cook minced garlic in the oil until tender, but do not brown.  Add tomatoes and simmer until slightly thickened, about 15 minutes.  Stir in basil, sugar, and salt.  Add sauce to the pasta and toss, adding the reserved pasta water as needed to loosen sauce.  

Preheat oven to 400 degrees.  Spread 1/2 of the pasta mixture into an oiled 9 x 13 baking pan.  Sprinkle 1/2 of each type of cheese over the top.  Spread the rest of the pasta mixture, then the rest of the cheese.  Bake for 20 minutes.  Let cool for 5 minutes before serving.

*Mac and I both decided it would be delicious with ground beef in it as well!  You could replace the diced tomatoes with 1/2 lb. or so of ground beef, if you want it to be meaty.

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No-bake chocolate peanut butter cookies

2 cups white sugar

3 Tbs. unsweetened cocoa powder

1/2 c. margarine/butter

1/2 c. milk

1 pinch salt

3 c. quick cooking oats

1/2 c. peanut butter

1 tsp. vanilla

In a saucepan, bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.  stir in oats, peanut butter, and vanilla. mix well.  drop by teaspoonfuls on waxed paper and let cool.

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Flourless Peanut Butter Cookies

*Just a forewarning - these aren't my favorite pb cookies, but they can be made in the Philippines! :)

1 cup peanut butter

1 cup white sugar

1 egg

Combine ingredients and drop by teaspoonfuls on cookie sheet.  Bake for 8 minutes at 350 degrees.  Let cool. 

(Anna, you could make these in the toaster oven, I'm pretty sure)

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Hamburger Stroganoff

1 lb. ground beef

1 medium onion, chopped

1/4 c. butter

2 Tbs. flour

1 tsp. salt

1 tsp. garlic salt

1/4 tsp. pepper

2 cans cream of mushroom soup

1/2 c, sour cream

2 c. hot cooked noodles

Cook ground beef and onion in butter until onion is tender.  Stir in dry ingredients and mushrooms.  Cook 5 minutes, stirring constantly.  Remove from heat, stir in soup.  Simmer uncovered 10 minutes.  Stir in sour cream, heat through.  Serve over noodles.

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Madonna Salad

1- 3 oz. pkg. apricot jello

1 sm. can crushed pineapple

1/4 c. sugar

3 oz. cream cheese

1 sm. jar apricot baby food

1 carton cool whip

Bring jello, pineapple and sugar to a boil.  Mix the cream cheese and baby food together.  Add to first mixture.  Fold into cool whip.  Chill.

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Hamburger Soup

1 lb. hamburger

1 onion, chopped

3-4 potatoes, cubed

3 carrots, chopped

2 celery leaves

2 - 8oz. cans tomato sauce

1 sm. bay leaf

1/4 tsp. pepper

1/2 tsp. thyme

1/2 tsp. basil

4 tsp. salt

1/4 c. rice

1 1/2 qt. water

Brown beef and onion in a big pot.  Add rice, water, tomato sauce, spices, and carrots.  Simmer for 15 minutes.  add chopped potatoes and celery.  Simmer for 45 minutes.

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No-Bake Cornflake Cookies

4 cups cornflakes

1 1/2 cups flaked coconut

3/4 cup chopped pecans

1/2 cup light corn syrup

1 1/2 cups sugar

dash salt

1/2 cup evaporated milk

1/4 cup butter

In a large bowl, combine cornflakes, coconut and pecans; set aside.  Place remaining ingredients in a 1-qt. saucepan.  Bring mixture to 240 degrees F (soft-ball stage), stirring constantly.  add syrup mixture to dry ingredients; stir well.  Drop by tablespoonfuls onto waxed paper.

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Skillet broccoli with red bell pepper and sweet soy sauce

1 bunch broccoli

1/4 cup water

2 Tbs. Vegetable oil

3 garlic cloves, minced

1/8 tsp. Red pepper flakes

2 Tbs. Soy sauce

2 Tbs. Rice vinegar

1 tsp. Sugar

1 red bell pepper, stemmed, seeded, and chopped

Cut the broccoli florets and stalks into 1 to 1 1/2 inch pieces.  Combine the broccoli with water, soy sauce, vinegar, and sugar in a 12-inch nonstick skillet. Cover and cook over high heat until the water is simmering and the broccoli begins to turn bright green, about 2 minutes.  Uncover and add pepper.  Clear the center of the pan and add the oil, garlic, and pepper flakes.  Mash the garlic into the pan with the back of a spoon and add 1 tsp. Grated ginger.  Allow garlic to cook for 10 seconds before stirring it into the vegetables.  

Courtesy of America's Test Kitchen Cookbook

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Gazpacho

3 large, ripe tomatoes, cored and quartered

2 red bell peppers, stemmed, seeded, and chopped coarse

2 cucumbers, peeled, halved, seeded and chopped coarse

5 cups tomato juice

1 onion, minced

1/3 cup sherry vinegar

2 garlic cloves, minced

1/2 tsp. Tabasco

Salt and pepper

1/4 cup minced fresh parsley or cilantro

Extra-virgin olive oil (optional)

Finely chop the tomatoes, bell peppers, and cucumbers, and place in a large bowl.  Stir in the tomato juice, onion, vinegar, garlic, tabasco, and 1 tsp salt.  Cover and refrigerate for 2 hours.  Season the soup with salt and pepper to tasted.  Ladle into chilled bowls and sprinkle with the parsley and a drizzle of oil before serving.  

Courtesy of America's Test Kitchen Cookbook

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Szechuan Chicken

1 lb. Skinless, boneless chicken breasts, cut into bite-size pieces

1/4 cup. Teriyaki sauce

2 tsp. Chopped garlic

1 cup. Sliced red bell pepper

1 cup sliced green bell pepper

16 green onions, cut in 1-inch pieces

2-4 Tbl. Szechuan sauce

1/3 cup dry roasted peanuts, unsalted

Combine chicken with teriyaki sauce, and marinate at least 1 hour in the refrigerator.  Drain and discard marinade. Spray a large skillet with non-stick cooking spray and stir-fry chicken with garlic until no longer pink.  Add remaining ingredients except peanuts, and stir-fry for 1-2 minutes or until vegetable are tender.  Add peanuts.

Courtesy of Quick & Healthy Cookbook

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Pasta Sea Shell Casserole

8 oz. Medium-size seas shell pasta (about 4 cups dry)

3/4 lb. Extra lean ground beef or ground turkey

3 tsp. Chopped garlic

1/2 tsp. Onion powder

3 cups spaghetti sauce

1 Tbl. Grated parmesan cheese (optional)

Prepare pasta according to package directions, omitting salt and oil.  Drain and set aside.  Meanwhile, continue with either method below.

Stove Top: In a skillet that has been sprayed with non-stick cooking spray, brown meat with garlic and onion powder.  Simmer until cooked.  Add sauce and heat thoroughly add noodles and continue to cook until thoroughly heated.  Serve with parmesan cheese.

Microwave: In a 3-quart microwave-safe casserole that has been sprayed with non-stick cooking spray, cook meat with garlic and onion powder on high for 3-4 minutes, stirring after each minute to separate the meat.  Add sauce, cover, and continue to cook for 3 minutes, stirring halfway through the cooking time.  Mix in noodles. Cover and cook another minute or until thoroughly heated.  Serve with parmesan cheese.

Courtesy of Quick & Healthy Cookbook

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