Confetti Scones

Scones are one of my favorite things. Like a cookie, but not. Sweet but not too sweet. And there are so many ways to change up the flavor. This is a fun way to introduce your kids to scones...because who doesn't love sprinkles?

Confetti Scones



1 1/2 cups flour
1/3  cups sugar
2 1/2 teaspoons baking powder
Pinch salt1 stick butter, chilled and cut into chunks
1 egg - beaten
1/3 cup heavy cream
4 - 5 tablespoons rainbow sprinkles ~ divided use
1/2 vanilla chips for glaze

Preheat oven to 350 degrees. Line a large baking pan with parchment paper. 

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Using the paddle attachment, add the butter chunks. Combine until mixture is crumbly. 

Combine the cream and beaten egg. Add slowly to the flour/butter mixture until well combined.

On a floured work surface, dump out the scone mixture.

Sprinkle 1 tablespoon of sprinkles over dough. Fold dough in half.

Repeat a second time with another tablespoon of sprinkles.

Fold dough in half a third time and sprinkle with sprinkles.

Gently work dough until sprinkles are evenly distributed. 

Shape into a circle...about 1/2 inch thick.

With a 2-inch cookie cutter, cut out scones.

Place scones on prepared baking sheet and bake for about 20 minutes or until lightly golden.

Remove from oven and allow to cool.

Melt vanilla chips in the microwave. Stir to smooth. Add 1 teaspoon vegetable oil to thin.

Drizzle over cooled scones. Sprinkle with remaining tablespoon of sprinkles before glaze sets.

Makes 12 scones.

Here's the line up.

Mix together the flour, sugar,

 baking powder and salt.

Next comes the butter.

Mix the egg and cream together.

Then pour into the flour mixture.

Dump the dough onto a floured 

surface the sprinkle with 1 tablespoon 

of sprinkles and work in gently.

Fold the dough in half and repeat. 

Repeat a third time, working gently.

Pat the dough into a 1/2 inch thick circle.

Then cut out the scones using 

a 2 inch round cutter.

Place on your prepared pan.

And bake! Allow to cool.

Melt your chocolate. Then add 1 

teaspoon of oil to thin. Stir to combine.

Drizzle chocolate over the cooled scones.

So cute, huh?

Lasagne Roll Ups

This little recipe is a fun twist on traditional lasagne. Instead of lying the noodles flat, you roll 'em up...hence the name Lasagne Roll Ups. It uses prosciutto as the meat so it's not real heavy with meat but you can certainly add ground beef or ground turkey to the sauce if you'd like. The first time I made this was about 5 years ago, then I kind of forgot about it until a few weeks ago when I ran across it in my binder. I'm sure not going to let 5 years go by before I make it again.

Lasagna Roll Ups



1 12-ounce package lasagna noodles

1 24-ounce jar pasta sauce – or your favorite recipe

1 15-ounce container Ricotta cheese
1 10-ounce package frozen chopped spinach, drained well
1 egg
4 ounces prosciutto, chopped
1 cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper

1 cup mozzarella cheese
¼ cup grated parmesan cheese

Cook lasagna noodles in salted water until soft but still firm to the bite. Drain. Lay out on a cookie sheet. Set aside.

In a medium bowl, combine Ricotta, spinach, egg, prosciutto, parmesan and salt and pepper.

Grease a 9x13 inch baking pan. Pour half of the pasta sauce in the bottom of the pan.

Lay out one lasagna noodle on a flat work surface. Spread about 3 – 4 tablespoons of the ricotta filling on the noodle. Roll up starting at the short ends. Place seam side down on top of pasta sauce. Repeat with remaining filling and noodles.

Pour remaining pasta sauce over filled noodles. Sprinkle with 1 cup of mozzarella and ¼ cup parmesan.

Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and allow to stand for 10 minutes before serving.

Makes 8 – 12 lasagna rolls

All the stuff.....this picture shows 

TWO packages of proscuitto. I only 

 used ONE. It also doesn't show the salt. 

But I did use some.

Cook your noodles and lay them 

out on a cookie sheet. Set them aside. 

Then combine the Ricotta, drained 

spinach, egg, chopped proscuitto, parm, 

and the salt and pepper.

Here's the mixed up mixture.

Working with one lasagne 

noodle at a time, spread some 

of the mixture out on each one.

 About 3 - 4 tablespoons for each noodle. 

I didn't measure...I just eyeballed it.

Then starting at the short end, 

roll 'em up! Repeat until all the 

mixture is gone. You should get 

about 12 or so.

Pour half of your sauce in the 

bottom of your pan.

Place the rolls in the pan.

Pour the remaining sauce over the 

roll ups then sprinkle with the cheeses.

Bake it up, eat it up, rah, rah, rah!!

Pasta Salad

I love pasta. Any kind. So as I was perusing my recipes the other day, and didn't see a pasta salad recipe, I set out to make that right. So here you go....a pasta salad that's really good. Makes enough to feed about 15 people but can be doubled with no problem. You can also make extra dressing to toss with the pasta after it's set overnight to make it extra yummy!

Pasta Salad



1 8-ounce package shell pasta ~ cooked, drained and set aside
2 eggs ~ hard boiled & chopped
1/2 cup red onion ~ diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup shredded cheddar cheese
1/2 cup chopped green onion ~ optional


Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika ~ for garnish

In a large serving bowl, toss together the pasta, egg, bell peppers, onion and cheese.

In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, and hot pepper sauce. Stir until well blended.

Pour dressing over the pasta, and toss to coat thoroughly.

Sprinkle with paprika.

Cover tightly, and chill 4 hours, or overnight for best flavor.


 
Let's get going.

 
Chop your veggies.

 
Combine the dressing ingredients.

 
Combine the salad ingredients.

 
Pour the dressing over the salad. 
Mix. chill for several hours or overnight.

 
Easy, right? And so good!!

English Muffin Bread

My sweet mother-in-law has been talking about English Muffin Bread lately and since then, I've been craving it. Knowing I probably couldn't find any near by, I decided to make my own. My daughter declared it "awesome" and IT Guy wondered if it would be okay to eat it for dessert. So, I'd say it was a success! This is so easy to make and only requires ONE rising and no kneading. You might want to double the recipe to throw one in the freezer for later or to gift to a friend.

English Muffin Bread



2 1/2 cups flour, divided
1 package active dry yeast (2 1/4 teaspoons)
1½  teaspoons sugar
1 teaspoons salt
1/8 teaspoon baking soda
1 cup warm milk
¼ cup warm water

Grease one 8x4 inch loaf pan. Sprinkle with cornmeal. Set aside.

In a large mixing bowl, combine 1 cup of the flour and the rest of the dry ingredients.

Add warm milk and water and beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes.

Stir in remaining flour. Do not knead.

Spoon batter into the pan and sprinkle cornmeal on top.

Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until golden brown.

Remove from pan immediately and cool on a wire rack.

Slice and toast.


 
Here's what you'll need.

 
Grease your pan and sprinkle with 
cornmeal. Shortening works best 
here and NOT cooking spray.

 
Combine 1 cup of flour and 
the rest of the dry ingredients.

 
Then add the warm milk and warm water.

 
Then the rest of the flour.

 
Put the dough into the prepared pan.

 
Cover and allow to rise.

 
Bake it up!

 
Then turn it out onto a cooling rack.

 
Cool, slice and toast!!!!!

Green Chili Chicken Casserole

This dish is very similar to enchiladas but without all the work of softening the tortillas, rolling them...yada, yada, yada. You just have to layer the ingredients, bake and eat. Oh yeah...and it's YUMMY to boot! IT Guy takes this to work as his lunch the next day and it's just as good. Don't you just love an easy, tasty casserole?


Green Chili Chicken Casserole



1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken stock
1 onion – chopped
1 or 2 small cans chopped green chilies
3 cups chopped cooked chicken
2 tablespoon butter
3 cups shredded cheese
Corn tortillas
Salt
Pepper

Saute onion in the butter until soft. Add green chilies and allow to cook for a couple of minutes. Add chicken stock and simmer a minute or two. Add soups – stir. Dump in the chicken and salt and pepper to taste. Let it heat through.

In a greased casserole dish, layer chicken mixture, cheese and corn tortillas beginning with tortillas and ending with cheese. There should be three layers of all ingredients.

Bake at 350 for about 20 minutes – covered with foil. Remove foil and cook for another 10 – 15 minutes or until bubbly and cheese is melted. Allow to set for 10 minutes before serving.

Serves 8

 
Here's everything you need.

 
Saute the onion in the butter then 
add the green chili. (I used whole 
Hatch brand that I diced. I probably 
used 5 or 6 whole chilies.)

 
Let that cook for a bit then add the chicken stock,

 
Dump in the soups....stir it around some.

 
Add the chicken, salt and pepper (to taste).

 
Then start layering. Chicken mixture, then...

 
cheese and tortillas.

 
You should have enough 
of everything for 3 layers.

 
Bake it up...enjoy!!