Pumpkin Scones!

I FINALLY made a successful batch of my friend Stephanie's Pumpkin Scones. Whew! I have tried these before and they made it to the trash even before they made it to the oven. ; ) 

If you like scones then you must try them! They are SO yummy!!

Here is the recipe straight from Stephanie's Blog! 

 Scones:
2 cups All Purpose Flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal,
with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg.

Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 12-14 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

**Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

*I made a few changes to this recipe.
I used all whole wheat flour, and it turned out wonderfully.
I also just used the spice glazed, not both glazes, which was plenty in our opinion.
I also doubled the recipe, and I cut them into minis scones to stretch the recipe. 

Sausage, Egg and Biscuit Casserole

I found this recipe on Pinterest and wanted to make sure to post it here so I would always have it on hand. I stumbled across it looking for something to use up all our extra eggs and I'm so glad on did. It was DELISH!
It was perfect for breakfast and I will definitely be making this the next time we have company in the morning. I LOVE comfort food.

Sausage, Egg and Biscuit Casserole

(taken from http://jennymacslipsmack.blogspot.com)

1 lb. sausage or bacon (I used Jimmy Dean's Precooked Sausage Crumbles)
7 eggs
1 cup milk
1 cup heavy cream
1 tsp. pepper
1/2 tsp. salt
8 biscuits (canned, leftover homemade ones that are a bit stale, frozen, bakery, what you like best)
1-1/2 cups shredded cheese

Preheat oven to 375 degrees. Coat a 8x10 baking dish with nonstick spray. Brown sausage or cook bacon until brown/crispy. Transfer to paper towel to absorb excess grease.

In a bowl, whisk eggs, milk, cream, salt and pepper.

Split biscuits in half and layer bottoms in greased dish. Sprinkle sausage/bacon over biscuits and top with 3/4 cup of cheese. Cover with biscuits tops and pour egg mixture over top.

If you want to eat it NOW:
Bake for 30 minutes or until eggs are set (165 degrees) and no longer jiggly. Cover with cheese and cook for another 10 minutes. Let casserole stand for 10 minutes.

If you want to cook it LATER:
Cover with foil. Place and bake in preheated oven for 60 minutes until eggs are set. Uncover and place on 3/4 cup of cheese or until melted.

Powerballs

Two of my friends, Rachael and Stephanie, have made these yummy powerballs several times and have raved about this healthy snack. This is the second time I have made them and let me just tell you that they are all they are worked up to be. They are yummy, filling, and best of all HEALTHY!

POWERBALLS

1 cup peanut butter

1 cup honey

3 cups old fashioned oats

1/2 cup milled flaxseed

1/4 cup wheat germ

1/2 cup dried fruit

1/2 cup chopped nuts

1 cup mini chocolate chips

*I use crunchy peanut peanut instead of mixing in the chopped nuts. It saves me from buying another ingredient and mixing in another step.

1. Mix peanut butter and honey together until smooth.

2. Gradually add in oats, flaxseed, and wheat germ.

3. Add 1 cup mini chocolate chips and 1 cup any combination of nuts & dried fruit.

4. Mix gently with hands.

5. Roll into ping-pong sized balls, and place on a cookie sheet.

6. Refrigerate overnight. (You can also freeze on layered on wax paper in an airtight container.)

Good luck trying to keep everyone's fingers out of these until they are set! My kids think they are treats! What they don't know won't hurt them, right?!  : )

White Chicken Enchilada Casserole

White Chicken Enchilada Casserole:

8 flour tortillas, soft taco size (I used whole wheat tortillas)
2 cups cooked, shredded chicken (I used two large cans of shredded chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (I used crushed red pepper)

Preheat oven to 350 degrees.

Spray a 9×13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

This recipe was super yummy and not too heavy on your stomach. I served it with black beans and rice and sweet corn on the cob!

Crockpot Teriyaki Chicken

I found this recipe on Pinterest and was surprised at how tender and juicy the chicken was. We used boneless chicken breast and I found that the thinner the chicken the more flavorful it was. We will definitely be having this again!

Crockpot Teriyaki Chicken

 

1 c. soy sauce

1 c. sugar

1 tsp. garlic salt

1/2 onion, chopped (I used onion powder)

Put in pot all together over medium heat until boiling.  Place 4-6 frozen chicken breasts in the bottom of the crock pot.  Pour sauce mixture over chicken in crock pot.  Cook on low for 6-8 hours.  Serve over rice.

Mrs. Geraldine's Ground Beef Casserole

This recipe took a while to cook but it was sooooo worth it! I made it on a day I was off work so it was no big deal. Then I ate on the leftovers for days it was so yummy. Great alternative to spaghetti and has wonderful flavor.

P.S. I have no clue who Mrs. Geraldine is! ; 0

Ingredients

• 1 lb ground beef
• 1 (15 ounce) cans tomatoes (I used diced)
• 1/4 cup chopped onions (I used lots of onion powder)
• 1/4 cup chopped bell peppers (I left this out)
• 1/4 cup chopped celery (I used a little celery salt)
• 1 (8 ounce) cans mushrooms (I left this out)
• 2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
• 2 tablespoons Worcestershire sauce
• 1 (10 3/4 ounce) cans cream of mushroom soup
• 1/4 lb sharp cheddar cheese
• 1 (6 ounce) packages angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
• 1 (8 ounce) cans tomato sauce
• salt and pepper to taste
• splash of sugar to taste 

Directions

1. Brown meat in large skillet.
2. Add onions, pepper and celery and simmer for 15 minutes.
3. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4. Add salt, pepper, and sugar to taste.
5. Cook in skillet for 1 hour.
6. Place cooked pasta in bottom of large casserole dish.
7. Spoon mushroom soup over pasta.
8. Pour sauce over the soup and top with cheese.
9. Bake in 350°F oven for 30-45 minutes.
10. Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Parmesan Crusted Tilapia

This has been by far our favorite fish recipe! We have had it SEVERAL times because it was just that good and easy.

Ingredients

• 2 lbs tilapia fillets ( orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions (I used onion powder)
• 1/4 teaspoon seasoning salt ( I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce (I left this out)

Directions

1. Preheat oven to 350 degrees.
2. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. Do not stack fillets.
4. Brush top with juice.
5. In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. Mix well with fork.
7. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. Baking time will depend on the thickness of the fish you use.
10. Watch fish closely so that it does not overcook.
11. Makes 4 servings. 

This fish can also be made in a broiler. (This is how I've done it each time I've made it.)

1. Broil 3 to 4 minutes or until almost done.
2. Add cheese and broil another 2 to 3 minutes or until browned.

 

One-Dish Italian Fish

I made this recipe last night and do not ever want to lose it. It was so flavorful and yummy. My favorite part is that I just put it all in one dish which meant not a lot of clean up. Just look at this yummy picture!

What You Need:

2 cups instant white rice, uncooked

1/2 cup water
1 lb. white fish fillets (halibut, cod or tilapia)
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It:

-MIX rice and water in 1-1/2 qt. microwaveable casserole. Place fish in single layer over rice; top with tomatoes and dressing. Cover.
-MICROWAVE on HIGH 10 min.; top with cheese.
-MICROWAVE, uncovered, 2 min. or until fish flakes easily with fork and rice is tender.

You will be surprised how good and light this is. Not too heavy on your stomach.

Stephanie's Chocolate Gooey Cookies

We LOVE chocolate and these 'homemade' cookies are so easy it's crazy! The recipe makes about 40-45 small cookies and we devour them every time.

Thank you, Stephanie Lyon, for the great recipe!!

Stephanie's Chocolate Gooey Cookies

Ingredients:

1 box Devil's food cake mix

2 eggs

1/3 cup oil

(small dish of table sugar)

Directions:

-Preheat oven to 350*.

-Mix cake mix, oil, and eggs with electric mixer.

-With greased hands, roll dough into 1" balls, then roll the ball in the sugar evenly to coat.

-Place 2" apart on a greased baking sheet.

-Bake for 8-9 minutes - remove even if they look gooey.

Try to let them cool before eating, but let me warn you, it HARD to do! Enjoy!

Clone of a Cinnabon

This is one of our all time favorite bread machine recipes! We just can't eat the canned cinnamon rolls anymore after trying these. Whenever we have company come up we make a batch to share with them! Here is the recipe:

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).


She was caught!!! As I was snapping the picture she licked her finger and stuck it right in the cinnamon sugar. Such a funny picture.


Crazy enough, I use dental floss to cut the cinnamon rolls evenly. It works great and there is NO mess!

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

These are one of the best things you will ever put in your mouth.  I like to assemble them at night, put them in the fridge, and then pop them right in the oven the next morning.