Chocolate Chip Scones

Chocolate Chip Scones

yield: 8 SCONES

prep time: 20 MINUTES

total time: 45 MINUTES

Ingredients:

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface2 and 1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup (1 stick; 115g) unsalted butter, frozen1/2 cup (120ml) heavy cream, plus an extra 2 Tablespoons for brushing1/2 cup (100g) packed light or dark brown sugar1 large egg1 teaspoon vanilla extract1 heaping cup (180g) mini semi-sweet chocolate chips1optional: coarse sugar for sprinkling on top before bakingoptional: confectioners' sugar for topping after baking

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.In a small bowl, whisk 1/2 cup heavy cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining heavy cream, then sprinkle with coarse sugar, if desired. (Adds some nice crunch!)Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired.

Picture and Recipe Provided by Patricia Cardamone Rumph 

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Cream Cheese-Cinnamon Roll Monkey Bread

Make monkey bread with cinnamon rolls for a treat that's 3-ingredient easy.

Recipe by Angie McGowan

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

No nutrition information available for this recipe

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Bloomin' Onion Bread Recipe

Bloomin Onion recipe and video courtesy of youtube

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Easy Fast Oreo Cookie Pops

Oreo cookie pops .

1 pk dubbed stuffed Oreo cookie

1 stick cream cheese

1 pk candiquik . Or any fast melt chocolate . 

Toothpicks

Separate the Oreo cookie from the cream . Finley smash or ground the cookies . Mix the cream with 2/3 

stick cream cheese . Mix in crashed cookies with cream . Form into balls freeze for 20 minutes . Insert 

toothpicks and dip in candiquik . Refrigerate until ready to serve .

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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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Easy Pasta Dinner recipe

 ½ cup · uncooked  macaroni of your choice
1 ½ pound · ground beef
1 teaspoon · garlic powder
1 · (8 ounce) can tomato sauce
1 cup · stewed, diced tomatoes
1 · (15 ounce) can whole kernel corn, drained
1 · salt & pepper to taste · chopped, onion throw it all together in a pot and cook it on medium (or medium high) until the pasta is tender

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Raspberry Devine recipe

smile emoticon

1 container of Yoplait Greek yogurt strawberry or raspberry flavor 5.3 oz

1/2 block regular bar cream cheese soften well

1& 1/2 cups real heavy cream

Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet 

you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..

12 oz bag frozen raspberries and sugar to sweeten to your taste

3 full Graham crackers

Pour frozen raspberries into bowl about 1/2 of them sweeten as you like , let sit 

, crush 1 graham finely sprinkle 1/2 tsp sugar into , place in parfait cup add 

sweeten raspberries then half of container of yogurt , let sit and whip your 

cream then sweeten add in cream cheese at last mix minimum just till cream 

cheese incorporated , add a large scope over your yogurt in parfait glass then 

add more sweetened berries for looks finally 1 dollop of cream and crushed 

graham cracker for prettiness chill and serve , recipes makes 2 large desserts 

can double for more .

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Crockpot Spicy Barbecue Kielbasa

Ingredients
2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds

Directions
1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot

http://www.tammileetips.com/

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Taco Casserole

2 lbs of Ground Beef 
2 Cups of Shredded Cheddar Cheese
2 Jalapenos diced w seeds
1 Onion diced
4 Cloves of Garlic
2 TBS of Olive Oil
4 packets of Goya Mexican Rub 
1/3 Cup of Parmesan Cheese
1-11.5 oz can of Tomato Juice 
2 cups of cooked elbow noodle. 
Direction
Dice onion, garlic, and jalapenos. In a hot skillet add you'd our oil, heat the oil until it sizzles. After it's hot add your onion, garlic, and jalapenos till translucent on low heat. Add your ground beef and cook five mints till it starts to brown, then add your Big Thunder Rub & Goya and cook till all brown then drain. In a deep casserole dish add your pasta, ground beef, tomato juice, Parmesan cheese and stir till well blended. Top w cheese and cover w foil. Bake at 350 for 35 mins w foil on. Remove the foil and brown your cheese for 10 mins serve hot w garlic bread! Enjoy

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Blueberry Sorbet

This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.

Ingredients

• 4 cups fresh or thawed, frozen blueberries
• 1 can (6 ounces) frozen apple juice concentrate

Instructions

1. In the container of a food processor or blender, combine blueberries and apple juice concentrate
2. Whirl until liquefied
3. Pour into a 11 X 7-inch baking pan
4. Cover and freeze until firm around the edges, about 2 hours
5. With a heavy spoon, break frozen mixture into pieces
6. Place mixture in a processor or blender container
7. Whirl until smooth but not completely melted
8. Spoon into a 9 X 5-inch loaf pan
9. Cover and freeze until firm
10. Serve within a few days

Quick notes

Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol

Number of servings (yield): 6

blueberry council.org

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Blueberry Cobbler

Ingredients

• 1 bag (1 pound) frozen blueberries (about 3- ½ cups)
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• ¾ cup turbinado (raw) sugar or granulated sugar, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 3 tablespoons butter, melted
• ¾ cup boiling water

Instructions

1. Preheat oven to 350°F
2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
3. Sprinkle with cornstarch
4. Drizzle with lemon juice
5. Set aside
6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
7. Add milk and butter
8. Stir just until combined (not smooth)
9. Drop mounds of dough onto blueberries
10. Pour boiling water over dough and fruit
11. Sprinkle with remaining ¼ cup sugar
12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
13. Serve warm or at room temperature

Number of servings (yield): 8

Click to see more

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CUCUMBER GIN & TONIC POPSICLES

Ingredients

• 3 cups tonic
• 1½ oz gin
• ¼ lime, juiced
• ½ cup cucumber slices

Instructions

1. Mix together tonic, gin and lime juice.
2. Place cucumber slices into popsicle molds, then pour in tonic mix. Freeze overnight before serving.
3. To see more please visit Port and fit

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PIXIE STICKS

½ cups Freeze Dried Fruit
½ cups Sugar (you Can Use White, Raw Cane, Or Sugar Free Alternative)
1 teaspoon Citric Acid
100 Plastic Straws

Preparation

1. To seal the bottom of the pixie sticks, use the needle nose pliers to crimp a straw and make a seal with 1/8 of an inch of straw left open on the bottom. Take the lighter flame to the straw and heat until the end is closed and sealed. Remove heat from the straw and hold for several seconds with the pliers to allow plastic to seal and cool. Remove pliers. Repeat with the rest of the straws.
2. In a blender, combine the freeze dried fruit, sugar and citric acid until smooth. Place the funnel onto the top of the open end of the straw and pour a small amount of the sugar into the funnel, using the toothpick to push down the sugar into the straw if necessary. Leave 1/4 of an inch of space at the top of the straw to seal.
3. Continue filling straws until done. Seal the top of the straw the same way that you sealed the bottom. There may be some burn marks if there is sugar or fruit residue left. Don’t be alarmed!

Note:
- You can totally omit the citric acid but it does provide the tanginess that traditional pixie sticks have. Look at your local health food store, baking store or food storage supply facility.
- Amount of pixie sticks made may vary depending on the size of the straws used.
- In order to assemble the Pixie Sticks you’ll also need needle nose pliers, a lighter, a small funnel (can make aption

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