Cranberry White Chocolate Almond Scones

Tea anyone? I am, like many, obsessedddddd with Downton Abbey. My hubby says I’m slowly turning British! He’s not complaining though, because I’m a scone baking madwoman as of late. I’m not sure what an “authentic” British scone tastes like, but I’m hoping I’m not too off! This is a great basic recipe, and can be altered to suit your tastes. Just make sure your ingredients are COLD!

20140207-145107.jpg

Ingredients

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
6 tablespoons butter
1 tsp pure vanilla extract
1 tsp almond extract
3/4 cup half n half
1 egg
Handful of dried cranberries and white chocolate chips

Directions

Preheat oven to 375°

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter with a pastry blender until crumbly.

In a separate bowl, combine cream with beaten egg,. Make a well in the dry ingredients, then add wet ingredients. Stir with spoon, using your hands if necessary. Do not over mix! Next, stir in cranberries and white chocolate chips.

Turn dough out onto a floured surface. Roll dough or flatten dough out, then form into biscuit size rounds. Bake for 15 minutes or until brown. Let cool on a wire rack. Enjoy with your favorite tea or coffee!

Classic Swedish Meatballs

Talk bout comfort food! These meatballs are delicious, and this recipe really satisfies every age in my family. I serve them over wide egg noodles, smothered in extra gravy!

20140207-205326.jpg

Ingredients:

Meatballs
3 slices whole wheat bread
1/2 cup 1% milk
1/2 small sweet onion, minced
2 cloves of garlic, minced
4 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher or sea salt, divided
1 1/4 pounds ground pork
2 large eggs
a handful parsley, chopped
1/2 teaspoon freshly ground black pepper
¾ pound ground beef

Gravy
2 tablespoons unsalted butter
1/3 cup unbleached white whole wheat flour
1/2 teaspoon kosher or sea salt
3 cups reduced-sodium beef or chicken broth
1/2 cup half and half cream

Directions:

Break bread slices into small pieces and put in a medium bowl. Pour milk over bread and toss with your hands to moisten evenly. Set aside. In a medium skillet over medium heat, cook the onion in 1 tablespoon butter with 1⁄2 teaspoon kosher salt until translucent, about 4 minutes. Toss in the garlic, stir for 30 seconds to a minute. Remove from heat.

Drain excess milk from bread, squeezing lightly. Add to the bowl of a standing mixer (or if using a hand-held mixer, leave in bowl). Add onion and garlic mixture, pork, eggs, parsley, remaining 1 teaspoon salt, and pepper and beat until smooth, 3 minutes, scraping down sides occasionally as you go. When mixture is smooth, break ground beef into very small pieces and stir just until evenly distributed.

Roll the meat mixture into balls with your hands and set aside.

Melt 2 tablespoons butter in a large (ideally at least 14-inch) pan over medium heat. Add a batch of balls to pan and cook, turning frequently with tongs, until browned on all sides, 8 to 10 minutes. When the first batch is done, put in a deep dish and cover with foil. Add remaining 2 tablespoons of butter to the pan and brown second batch of meatballs. Repeat as needed; transfer all the meatballs to the deep dish while you make the gravy.

Increase heat under pan to medium-high. If your pan has some drippings, add 2 tablespoons of butter; if not use 3. Add flour and salt and whisk; the mixture will be crumbly. Add broth 1 cup at a time, whisking constantly until smooth. Add half and half at end and stir well. Lower heat to low, add the meatballs back to the pan and allow to cook another 5 minutes.

Yield: 6 to 8 servings
adapted from Yankee Magazine Lost & Vintage Recipes
Original recipe here: http://www.savoringthethyme.com/2012/10/classic-swedish-meatballs-yankee-magazine-lost-vintage-recipes-giveaway/

Raspberry White Chocolate Scones

Another tea time favorite! These scones are wonderfully sweet and moist, thanks to the addition of instant vanilla pudding mix!

20140207-150628.jpg

Ingredients:

2 cups all purpose flour
2 TBSPs sugar
1 TBSP baking powder
1/2 tsp Kosher salt
6 Tbsp COLD unsalted butter, diced
1 small box of instant vanilla pudding mix
1 large egg, COLD
1/2 cup half n half, COLD
1 1/2 cup frozen raspberries
1/2 cup white chocolate chips, plus more for drizzling

Directions:

Preheat oven to 425°

Whisk together the flour, sugar, baking powder, and salt.

Cut in butter until the dough is crumbly, working fast so nothing gets too warm. Cold is key when making scones! (I highly suggest using a pastry blender, which you can pick up anywhere for a few bucks.)

Gently stir in the pudding mix, white chocolate chips, and frozen raspberries. (Keep raspberries frozen till use, and I also suggest freezing the chips beforehand also.)

Make a small well in the center of the mixture, then add the egg and half n half. Stir until just combined. Finish bringing the dough together with your hands. (It will be sticky!)

Pour the dough out onto a large, floured cutting board. Divide the dough in two, and make two small, flat rounds. Slice each round into 8 equal pieces, for a total of 16 small scones.

Bake on parchment paper/Silpat for 11 minutes or until the bottom edges of the scones are golden brown. Cool on wife racks, then drizzle with melted white chocolate.

Yummy nummy!

Crock Pot Pepperoni Chicken

Here’s a really tasty crockpot meal the whole family will enjoy!

20140207-143054.jpg

Ingredients:

2 lbs boneless, skinless chicken breasts
About 40 pepperonis, sliced in half
1/4 cup black olives, drained and sliced
2 cloves of garlic, minced
1 cup reduced-sodium chicken broth
2 Tbsp tomato paste
1 packet of Italian dressing seasoning
1 tsp onion powder
1/2 cup shredded, part-skim mozzarella cheese
Salt, pepper to taste

Directions:

Place chicken in crock pot. Sprinkle chicken with onion powder, salt and pepper. Next, add pepperoni and olives.

20140207-144316.jpg

In a small bowl, whisk together chicken broth, tomato paste and Italian dressing mix and pour over chicken.

Cover and cook on low for 5-6 hours or on high for 2-3 hours. Before serving, sprinkle cheese on top of chicken, cover with lid and allow cheese to melt.

20140207-144452.jpg

Use a slotted spoon to serve chicken, and discard and extra cooking liquid. Enjoy!

Loaded Potato Slices

These are super easy and super yummy! Great as a side dish for dinner, or for snacking at a party.

20140109-132515.jpg

Ingredients:
3 large potatoes, washed and sliced 1/8″-1/4″ thick
6 slices of cooked and chopped bacon
1 cup shredded cheddar cheese
1/2 tsp onion powder
1/2 cup chopped green onion
Salt and pepper to taste

Directions:
Preheat oven to 375*

Cook bacon until crispy. Set aside bacon grease for cookie sheet and potatoes.

Wash and slice potatoes, then place the slices in a pot and cover with water. Bring to a boil and keep boiling for about 5 mins. (Don’t let em get mushy!) Drain and then layer them on a cookie sheet which has been greased with reserved bacon grease. (Or olive oil)

Brush bacon grease (or olive oil) on potato slices, then season with salt/pepper/onion powder. Top with cheese and bacon (cooked and chopped ahead of time) and bake around 15 mins. You can chop some green onion to sprinkle on after they are cooked. Enjoy!

Biscuits N’ Gravy Casserole

Here’s a wonderful weekend recipe that keeps well in the fridge.

20140109-102908.jpg

Ingredients:
3/4 lb breakfast sausage, cooked
1 pkg McCormick Sausage Flavor Country Gravy, prepared (I used milk and water)
1 cup Cheddar Cheese
5 eggs
1/4 cup milk
1 can of Bake House Creations Jumbo Buttermilk Biscuits (or any brand of 8 canned biscuits)
Salt and pepper to taste

20140109-102411.jpg

Directions:
Preheat oven to 350* , then grease or spray a 3qt baking dish. Take four biscuits and flatten them out covering most of the bottom of your baking dish. (Doesn’t have to be perfect!)

Scatter cooked sausage and cheese, leaving some cheese aside to sprinkle on top. Whisk eggs, milk, salt and pepper. Pour evenly over sausage. Cut the remaining 4 biscuits in four, then use the biscuit pieces to top the casserole. Lastly, pour gravy on top and sprinkle remaining cheese.

Bake in the oven for about 30-45 minutes. Make sure the center biscuits are cooked! Keeps great in the fridge, and tastes just as good reheated the next day. Enjoy!

20140109-102448.jpg

Breakfast Pizza

Here’s a super quick and easy breakfast recipe the whole family will love!

20130930-105553.jpg

Ingredients:

1/2 – 1 pound breakfast sausage
1 tube Pillsbury Crescent Seamless Dough Sheet (8oz)
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1 tsp rosemary
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400* degrees.

Cook sausage according to package directions, making sure to break up the sausage as it cooks.

Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.

Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.

Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.

When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)

Enjoy!

Crockpot Stuffed Pepper Soup

I totally stole this recipe, so here’s the link: Megan’s Slow Cooker Stuffed Pepper Soup

I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!

Ingredients:

2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar

Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.

Hawaiian Ham N Cheese Sliders

I’d like to thank Pinterest for this one. Soooo easy, and soooo yummy! I made half of what this recipe calls for. The whole recipe could be made for parties and tailgating. 16 sandwiches is just too much for my family of 3, so I cut it down to 8. These tasted just as good reheated the next day for lunch.

20130807-120651.jpg

Ingredients

16 Hawaaiin dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss Cheese
1/4 C Mayonnaise
1 1/2 Tbsp Dijon Mustard
8 Tbsp butter, melted
1 tsp onion powder
1/2 tsp Worcestershire Sauce
1 Tbsp poppy seeds
1/4 C brown sugar

Preheat oven to 400°

Line a rimmed cookie sheet with foil, then place bottom half of Hawaiian rolls. Cut Swiss cheese into 4 smaller pieces, (stack em up and cut a cross pattern so each slice is made up of four small slices,) then place two swiss squares on the bottom half of the dinner rolls. Next, add 1 1/2 slices of ham, then the 2 more swiss squares. (Each roll should have the equivalent of 1 full slice of cheese.) Finally, spread a thin layer of mayo on the tops, and close the sandwich. Make sure the rolls are close together, so the sauce can really soak in.

Mix together the mustard, melted butter, onion powder, Worcestershire sauce, brown sugar and poppy seeds. Pour evenly over top of each roll. You can cover with foil and refrigerate until ready to bake, or move them straight to the preheated oven.

Bake covered for about 10 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted!

Enjoy!

– Stephanie