Wednesday, August 29, 2012

"Berry" Scones

The Menu:
"Berry" Scones
Blueberry Scones *Drool*
 

The Original Recipe:
This recipe comes from my friend April. I have written about her recipes before. I love the way April cooks and bakes. I have learned many things from her. I am sad, though because she still lives up in Pennsylvania, and we have since moved. I am so thankful for email and Facebook. With out these things I would not have been able to aquire her awesome recipe! This is her scone recipe that she shared with me. I made it tonight for the first time, and they turned out WONDERFUL! They are named "Berry" Scones because you can use any type of fresh berry that you would like.


"Berry" Scones
2 cups flour
1/2 cup sugar
1/4 tsp baking soda
2 tsp baking powder
8 Tbsp frozen UNsalted butter, grated, freeze again
1/2 cup sour cream
1/2 cup milk
1 tsp salt
1 tsp lemon zest
fruit of choice (and for some reason there is no measurement)
melted butter for on top
dusting sugar

oven 425

Mix flour, sugar, soda, bk pwdr, salt and zest in a bowl.
In another bowl mix the sour cream and milk.
Mix frozen butter into the flour mixture. Add the liquid and quickly fold together until just incorporated.
On a heavily floured cutting board knead 6 or 7 times, it will be a shaggy mess. Roll out to a 12 inch square. Fold in 3rds 2 times (a small square).
Dust with more flour, freeze for 5 minutes.
Flour board, roll out to 12 inch square. Spread fruit over top and gently press into dough.
Roll like a cinnamon roll, making a tight log. Flatten out a little with your hand and cut into 4 equal squares then each in half to make triangles.
Brush with melted butter, sprinkle with sugar.

Bake 18-25 minutes, cool for 10

Friday, August 24, 2012

Ham and Macaroni Salad

The Menu:
Ham and Macaroni Salad
 

The Original Recipe:
I found this on Babycenter's Cooking for your Family recipe board. I am not a pasta fan, but I wanted something different to make for a get together we had. This is not your traditional Macaroni Salad. This was good. My grandma loved it. I guess she makes something similar to this. It had great flavors. You need to make sure you make it ahead of time, though, to let the flavors blend.
 
Ham and Macaroni Salad

1 cup uncooked macaroni
ham, cooked and cubed or cut in strips
Cheddar cheese, cut in cubes
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt

Cook macaroni as directed on package, drain and cool. Mix with the next 7 ingredients. Blend mayonnaise, mustard and salt. Add to macaroni mixture; toss lightly. Chill and serve. Serves 4 as a side dish.

Southwestern Egg Rolls

The Menu:
Southwestern Egg Rolls
The Original Recipe:
I am sure I found this on Pinterest. It looked delicious. I was right! This was Taco Bell delicious, in my opinion. I served it with Taco Rice and green Salsa on the side. I know I haven't been posting new recipes, much. I have made a ton! I haven't had a camera. It's broke. I sent it in for repairs, so it should be back soon. I managed a couple of pictures. I have the recipes to share, though. With the move and everything it's just been crazy busy around here. We've been eating good, though. :) This is a great meatless meal night.


Baked Southwestern Egg Rolls

Ingredients


·         2 cups frozen corn, thawed

·         1 (15 oz.) can black beans, rinsed and drained

·         1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

·         2 cups shredded Mexican cheese blend

·         1 (4 oz.) can diced green chiles, drained

·         4 green onions, chopped

·         1 tsp. ground cumin

·         ½ tsp. chili powder

·         1 tsp. salt

·         ½ tsp. pepper

·         ¼ tsp. cayenne pepper

·         1 package egg roll wrappers (about 24 total)

Directions


1.        In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

2.        Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.