Pumpkin Scones

Pumpkin Scones

Bake at: 400 degrees on parchment lined baking sheet

10-12 minutes or until toothpick comes out clean

INGREDIENTS

2 cups flour	½ tsp baking soda
1/3 cup packed brown sugar	¼ tsp salt
1 tsp cinnamon	½ cup cold butter, cubed
1 tsp baking powder	½ cup pumpkin puree
¾ tsp ground cloves	3 TBSP milk
½ tsp ground ginger	2 tsp vanilla extract
½ tsp ground nutmeg	1 large egg

INSTRUCTIONS

·       In a large mixing bowl combine: flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt.

·       Add cubed, cold butter to dry ingredients. Cut with pastry blender until mixture resembles coarse meal. Note: no special mixer, no problem just use a fork/hands to mix until desired texture.

·       In another medium mixing bowl whisk together: pumpkin, egg, milk and vanilla.

·       Pour wet ingredients over dry ingredients and stir using a rubber spatula until soft dough forms. Dough may be slightly sticky, this is ok but use plenty of flour on next step if it is.

·       Split dough in half in bowl, form two large balls, one from each half of the dough. Roll out dough into a medium size circle one half at a time, heavily floured on both the top and bottom of the dough as well as your rolling pin. (½ - ¾” thick)

·       Using a floured knife or pizza cutter, cut into 8 triangles. Repeat on second half of dough.

·       Bake per the above instructions. Finish with TWO glazes. (see below)

Glazes

INGREDIENTS

Plain Glaze	Spiced Glaze
1 cup powdered sugar	1 cup powdered sugar
1-2 TBSP milk	1-2 TBSP milk
	¼ tsp EACH: cinnamon, cloves, and ginger
	Pinch of nutmeg

INSTRUCTIONS

Note: Make both glaze recipes in separate bowls.

·       Mix milk with powdered sugar, adding slowly until desired consistency.

·       Glaze scones first with the Plain Glaze, spread over tops.

--> Glaze with Spiced Glaze by drizzling over the Plain Glaze
Almost as good as Starbucks! ENJOY!

EASY Peach Cobbler Recipe!

EASY Peach Cobbler

Melt 1/2 cup butter (1 stick) in bowl or deep dish. (Can use less)

Mix:
1 cup flour
salt
2 tsp baking powder

Add:
1 cup sugar (can use less)

Stir in:
1 cup milkPour mixture over butter. DO NOT STIR.
Mix:
1 cup sugar
4 cups sliced peaches (or use canned peaches)Pour over batter. DO NOT STIR.
Sprinkle cinnamon over all.Bake at 350 degrees for 1 hour. Enjoy!

Laurie's Challah Bread

Laurie's Challah Bread (pronounced "hallah")This is a Jewish Bread, which has a religious significance for the Jewish people. They eat it on their Sabbath and sometimes decorate it with sugar glazes, fruit, colored eggs, or candies for special holidays.

Directions:
1 pkg active dry yeast
1 1/4 cups warm water (110 degrees)
1 tsp salt
1/4 cup sugar
1/4 cup oil (canola, vegetable, etc.)
2 eggs, beaten slightly
2 or 3 drops yellow food coloring
5 to 5 1/2 cups flour, unsifted, preferably bread flour

Glaze:
1 egg yolk beaten with 1 TBSP water
1 TBSP sesame seeds or poppy seeds (optional)

In a large bowl, dissolve the yeast in the warm water. Stir in salt, sugar, oil, eggs, and food coloring. Add 4 1/2 cups of flour slowly to make a stiff dough.

Turn dough out onto a floured counter or board and knead until smooth, adding flour as needed until it is not sticky anymore (about 5 - 15 minutes). Shape into large ball and turn dough over in a greased bowl; cover and let rise in warm place until doubled (about 1 1/2 hours). Punch dough down; knead on floured surface to release the air bubbles.

Divide in five portions (one can be smaller than the other four - set aside). Roll four of the portions between hands to form a rope about 20 inches long. Place the four ropes lengthwise side by side and braid as follows: pick up rope on the right, bring it over next one, under the third, and over the fourth. Repeat, starting with the outer right rope going over, under, over. Repeat until braid is complete. Pinch both ends together, adjusting braids. Place on greased baking sheet.

Roll reserved dough into three small ropes about 5 inches long. Place ropes side by side and make a small 3-strand braid. Lay on top center of large braid. Cover and let rise again in a warm place until almost doubled (about 1 hour).

Mix egg yolk and water; brush mixture gently over braids; sprinkle with seeds if desired. Bake in a 350 degree oven for 30-35 minutes or until loaf is golden brown. Serve warm, or let cool on rack. Makes one loaf. Makes great french toast the next day if it lasts that long!

Note: Can also make two smaller loaves with 3 or 4 ropes each.

Small Challah Bread Loaves

Challah Bread with Sesame Seeds

Laurie's Chicken Bundles

LAURIE'S CHICKEN BUNDLES

For each portion:

1 boneless chicken breast

½ onion, sliced thin

½ potato, sliced thin

¼ carrot, peeled and sliced thin

¼ bell pepper, seeded and sliced thin

1 TBSP butter, salt and pepper (I prefer seasoned salt)

Layer (as listed) in aluminum foil. Seal and place in 350* oven for 1 hr and 15 minutes. Serve with tossed salad and hot dinner rolls. Quick and EASY! No pans to wash, either!

Jason's Chicken Cordon Bleu

I just returned home from Texas where I spent two weeks with our son Jason, his wife Jessica, and their new son, Jackson. When I got there I told them that I planned to cook for them. Imagine my surprise when Jason said, "No Mom, I'm going to cook for you!" This dish is one of the delicious dishes he made while I was there . . .Jason's Chicken Cordon Bleu. I tried this recipe it after I came home but it didn't look as good as this!

Jason's Chicken Cordon Bleu

3-4 Chicken Breasts, preferably thick
Italian dressing
deli ham, sliced thin
thinly sliced cheese, provolone, swiss, or other white cheese
gourmet bread crumbs

Marinate the chicken breasts in Italian dressing for an hour or so. With a sharp knife, cut a hole (on the small side) and wiggle it in the middle of the chicken breast to make a "pouch." Roll up some ham and cheese and slide the roll in the hole. Seal with toothpicks if necessary. Roll prepared chicken breast in bread crumbs. Place on a rack (if you have one) in a baking dish. Bake at 350 degrees for 40-50 minutes or until done. Enjoy!

I asked Jason where he learned to cook like this. His reply. . . "cooking shows on TV." He tapes them and watches them when he comes home from work. I've always encouraged our kids to cook in the kitchen. . . even the boys. I must have done something right!

Tortellini & Spinach Soup

There is nothing like a delicious warm bowl of soup on a cold day. I've made three different kinds of soups in the last two weeks and will post the recipes here, starting with this one. This recipe was a clipping from the newspaper a few months ago. I made this soup last night for dinner and it was delicious!

Tortellini & Spinach Soup

2 cups chicken broth (I added a little more)

1 (9 oz.) package refrigerated 3-cheese tortellini

1 (14.5 oz) can tomatoes with bell pepper & onion or stewed tomatoes

1 package fresh baby spinach

1 TBSP dried basil or 3 TBSP freshly chopped basil

shredded parmesan cheese (not grated)

dash of pepper

Bring broth to boil over medium high heat. Add tortellini; reduce heat to medium and simmer gently for about 5 minutes. Gently stir in tomatoes. Simmer about 5 minutes more or until tortellini is tender. Stir in spinach one handful at a time. Stir in basil. Cook only until spinach is wilted. Serve immediately in bowls and top with cheese and a sprinkle of pepper. Enjoy!

Party Cheese Ball

I made this cheese ball for a party and also for my coworkers. It disappeared very quickly!

Party Cheese Ball

1 pkg (8 oz) cream cheese, softened
2 cups (8 oz) shredded sharp cheddar cheese (or any kind)
1 jar (5 oz) sharp American cheese spread
1 jar (5 oz) pimento cheese spread
3 TBSP finely chopped onion
1 TBSP lemon juice
1 tsp Worcestershire sauce
Dash garlic salt
½ cup chopped pecans, toasted
½ cup minced fresh parsley
Assorted crackers

Directions:

In a mixing bowl, combine the first eight ingredients; beat until blended. Cover and refrigerate for 15 minutes or until easy to handle.

Shape into two balls; roll one ball in pecans and one in parsley. (My note: I made one large cheese ball and coated it with pecans.) Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.

Yields 2 cheese balls (1 ¾ cups each) or one large cheese ball. Enjoy!

Have a very Merry Christmas!

Jamocha Punch

Boil 1 1/2 quarts water.

Stir in:

1/2 cup dry Instant Chocolate Milk mix
1/2 cup sugar
1/2 cup instant coffee

Refrigerate overnight.

To make punch:
Shake or stir coffee mixture. In punch bowl, combine coffee mixture with 1/2 gallon vanilla ice cream and 1/2 gallon coffee ice cream. Serve and enjoy!

Chicken Noodle Casserole

This casserole needs to be prepared a day in advance. A great recipe for working moms or guests. In large mixing bowl, combine:
2 cups cooked chicken (rotisserie chicken works great)
1 cup broken dried noodles (I used Kluski noodles but any egg noodles would work)
1 can mushroom pieces
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups Monterey Jack cheese
2 cups milk

Pour mixture into 9 x 12 pan. Refrigerate 24 hours or overnight. Bake at 350 degrees for one hour or until done. Enjoy!

Chocolate Pound Cake

Recipe will be posted soon. I made this cake for a coworker's birthday yesterday. It is delicious and VERY chocolatey!

Hot Chai Tea Drink (Alcoholic)

Chai Tea is one of my favorite teas to drink. I get it at Starbucks, buy it at Kroger, and carry extra tea bags in my purse. My brother introduced me to a new way to make Chai Tea and I LOVE IT! I just have to share. . . but be warned that it is alcoholic.

Make a strong pot of hot black tea and sweeten to your liking.

Pour 4 oz. of hot tea in mug or coffee cup
Add 4 shots Voyant Chai Cream liqueur
Add 1 shot Godiva Chocolate liqueur

Enjoy!

Easter Cupcakes

10 Minute Beef Stroganoff

This takes me more than ten minutes to make but is quick and easy. Our oldest son, Jason, has this memorized and loves to impress his girlfriends and their families with this recipe!

1 large minced onion
1 clove garlic, minced or chopped (I buy it in a jar already minced)
shortening
1 lb. ground beef (or a little more)
2 TBSP flour
1 tsp salt & 1/4 tsp pepper
1 lb. fresh sliced mushrooms (or one can, drained)
10 1/2 oz. cream of chicken or mushroom soup, undiluted
1 cup sour cream
1 lb. egg noodles, cooked

Saute onion & garlic in shortening over medium heat in large saucepan. Add meat & brown. Drain excess fat. Stir in flour, salt & pepper, and mushrooms. Cook for five minutes. Stir in soup. Simmer, uncovered, for five minutes. Blend in sour cream & heat through. Pour over cooked noodles. Serves 3-4 people.

Cream Cheese Vegetable Dip

Another family favorite - I like to serve veggies and dip when company comes instead of a salad because it gives them something to munch on while they're hanging around the kitchen. Even kids will eat their vegetables. Healthy, too.

Mix together well:

8 oz. softened cream cheese
1/4 cup tomato juice or V-8 juice
1 pkg of dry Italian dressing
a few tablespoons of sour cream, if desired

Serve immediately with vegetables or refrigerate until ready to eat.

Vegetable Choices:
Carrots, celery, cherry tomatoes, peppers (green, yellow, & red), sugar snap pea pods, cauliflower, broccoli, sliced cucumbers.

Sloppy Joes

SLOPPY JOES

Brown 1 1/2 pounds ground beef with one onion, chopped.

Drain.

Add one bottle of Heinz Chili sauce and 3/4 bottle water.

Let simmer for 15-20 minutes.

Serve on buns. Enjoy!

This recipe was given to me by my Aunt Nelda and I've made it for years. My kids will eat it right up!

Grape Jelly

GRAPE JELLY (EASY!)

Microwave Recipe (need four half-pint jelly jars)

Before making, pour hot water over jar lids and rings. Set aside.

In a large bowl combine: (I use a glass bowl with handle made by Pampered Chef)

2 cups Grape Juice, unsweetened (Welch's is best)
3 1/2 cups sugar

Heat on high for 10-12 minutes in microwave for 10-12 minutes until mixture is boiling. Stir twice during first 4 minutes of heating.

Stir in:

1 packet liquid pectin (Certo or other brand) (usually has two packets per box)

Heat 4-6 minutes until mixture comes to a full boil. Boil an additional one minute. Skim off any foam. Spoon or pour into jars (careful, it is hot!). Wipe edges of jar with clean paper damp paper towel before placing lids on top. Screw tight. Jars will *pop* as the jelly sets and cools.

Makes four beautiful 1/2 pint jars of jelly. Enjoy!

My kids grew up on this jelly and do not like it when I buy store bought jelly. You can use other kinds of juice, too. Great for quick gifts at Christmas or any other time.

Chicken Divine

My kids love this recipe and all three of our boys have requested it on separate occasions this week. Jason sent a message to me today asking for the recipe so he can cook it for his girlfriend. Chris mentioned earlier last week that we haven't had it for a while. And Brad, who will be 21 next week, wants it for his birthday dinner! So, here is the recipe:

Chicken Divine (It's really Chicken Divan but that is what the kids call it!)

2 - 10 oz packages frozen broccoli
2 cups sliced turkey or 3 chicken breasts, cooked and boned (can use rotisserie chicken, too)
2 cans cream of chicken or mushroom soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup soft bread crumbs
1 TBSP melted butter
1/2 cup shredded cheddar cheese

Cook broccoli until tender. Arrange in 9 x 13 greased casserole dish. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice, curry powder and pour over chicken. Sprinkle with cheese. Combine crumbs & butter & sprinkle over all. Bake at 350 degrees for 25 - 30 minutes until done. Serves 6 - 8 people.

Broccoli Cheese Soup

I got this recipe from another blogger, Jules, at Everyday Mommy and she gave me permission to put it here. I made it on Sunday and it was very good, especially on a cold day. Served it with garlic bread on the side.

JULES' BROCCOLI CHEESE SOUP

4 cups broccoli florets (fresh or frozen)
2 large cans chicken broth1 cup shredded carrots
2 c milk (at least 2%)2 cans cream celery soup4 tbsp corn starch
1/2 c cold water
4 cups sharp cheddar cheese, shredded

Simmer broccoli and shredded carrots in chicken broth until just tender. In bowl. mix cream of celery and milk. Mix corn starch in water and add to cream of celery and milk. Blend well. Add to simmering chicken stock. Simmer till soup begins to thicken. Add cheese and stir until cheese is thoroughly melted. Add more cheese to suit your taste. Salt and pepper to taste.

Tip: Add a dash or two of cayenne pepper for a little extra kick.

Apple Berry Pie

I made this pie for Thanksgiving dinner and we ate it right up. It is a favorite but I had not made it for several years. It is tart and sweet at the same time and really delicious. Here is the recipe: Apple Berry Pie

Double Crust Pastry
2 cups sugar
1/3 cup all purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups cranberries, washed & stemmed
2 large apples, pared, quartered, cored, and sliced (3 cups)
2 TBSP butter or margarine
milk & sugar (topping)

Preheat oven to 425 degrees. Prepare pastry and put half in pie plate. Combine sugar, flour, cinnamon, & nutmeg in a large bowl; add cranberries and apples; toss lightly to mix. Spoon into crust; dot butter over fruit. Roll out remaining pastry and cut slits to let steam escape; place over filling, pinch edge & flute. Brush cream or milk lightly over top and sprinkle with sugar. Bake 40 minutes or until pastry is golden. Yield: 1 9-inch pie.

Layered Pumpkin Dessert

I found this recipe AFTER Thanksgiving and it looks really good. It should be called Chris' Layered Pumpkin Dessert because he LOVES Twinkies and Whipped Cream. He will eat both in one sitting! I'm going to try it sometime soon. Maybe for Christmas because we still have plenty of leftovers to eat!

LAYERED PUMPKIN DESSERT

1 package (10 count) Twinkies
1 – 8 oz. package cream cheese, softened
1 cup confectioners’ sugar
1 – 8 oz. container Cool Whip, thawed & divided
2 – 3.4 oz. pkgs. instant vanilla pudding
1 – 15 oz. can pumpkin
1 cup milk
1½ tsp. pumpkin pie spice

Slice Twinkies in half, lengthwise, and place, cream-side-up, single layer, in bottom of 9x13 baking dish. Blend together cream cheese, confectioners’ sugar, and half of the Cool Whip until smooth. Spread over Twinkies.

Combine pudding, pumpkin, spice, and milk. Whisk until well blended and spread over cream cheese mixture. Refrigerate a couple hours and serve with remaining Cool Whip and a sprinkle of pumpkin pie spice.