Cinnamon Bun Scones

Recipe was found here

scones
2	cups wheat flour (or half white)
1	cup Quaker® Oats, quick or old fashioned, uncooked
1/4	cup + 2 tablespoons granulated sugar
1	tablespoon baking powder
1/4	teaspoon salt
8	tablespoons (1 stick) butter or margarine, chilled and cut into pieces
3/4	cup buttermilk (3/4 cup milk plus 2 tsp vinegar, let rest 5 min)
1	egg, lightly beaten
1	teaspoon vanilla
1/2	cup toasted chopped pecans
2	teaspoons ground cinnamon
glaze
3/4	cup powdered sugar
3 to 4	teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk

Preparation Steps

1. Heat oven to 425°F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
3. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Recipe Yield:

12 SCONES

Serving Size:

1/12 of recipe

Nutrition Information: (nutrition will differ slightly if wheat flour is used)

Calories: 260, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 220mg, Total Carbohydrates: 34g, Dietary Fiber: 2g, Sugars: 15g, Protein: 5g

Artichoke Chicken with Roasted Potatoes

From Taste and Tell

6 small red potatoes
3 cups water
2 teaspoon salt
4 boneless, skinless chicken breasts
4 teaspoons rosemary herb seasoning mix, divided*
4 teaspoons olive oil, divided

*Rosemary Herb Seasoning Mix
2 teaspoon crushed rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Artichoke Topping
2 cups chopped artichoke hearts (about 8 hearts)
6 teaspoons chopped fresh parsley
4 ounces Parmesan cheese, divided
8 teaspoons mayonnaise

Preheat the broiler to high. Meanwhile, cut potatoes into quarters. Place the potatoes, water and salt into a covered, microwave safe dish. Microwave on high for 6-8 minutes, or until the potatoes are tender. Drain and set aside.

Meanwhile, make the artichoke topping. Chop the artichokes and parsley, place in a small bowl. Grate the cheese; set aside 8 teaspoons for later use. Add remaining cheese and mayonnaise to the artichoke mixture and mix well.

Cut each chicken breast in half to make 8 thin portions. Sprinkle both sides of each piece with 2 teaspoons of the seasoning mix.

Add 2 teaspoon of oil to a large oven-safe skillet. (Do not use non-stick cookware.) Heat the oil over medium high heat for 1-3 minutes. Meanwhile, add the remaining 2 teaspoon oil and remaining 2 teaspoons seasoning mix to the potatoes. Stir to coat.

Place the chicken and potatoes, cut side down, into the skillet. Cook 3-4 minutes, or until chicken is golden brown. Turn both the chicken and potatoes over; cook an additional 3-4 minutes until the chicken is golden brown.

Remove potatoes from the skillet; set aside to keep warm. Spread the artichoke topping evenly over the chicken breasts; sprinkle with reserved cheese. Place the skillet as close as possible to the heating element; broil 4-6 minutes or until the topping is golden brown and the chicken registers an internal temperature of 170F. If the topping starts to brown too quickly, adjust it in your oven. Carefully remove the skillet from the broiler.

Serve the chicken with the potatoes

Yield: 4 servings

Oatmeal Waffles or Pancakes

from The Recipe Zaar
10 min | 4 min prep | 10 waffles
2 cups quick oats
1/2 cup flour
1/2 teaspoon salt
1/2 tsp cinnamon
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil

1. Mix well together.
2. There should be no lumps.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple

Cinnamon Syrup

From The Recipe Zaar
10 min | 5 min prep | SERVES 6
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter

1. Mix sugar, salt, flour, and cinnamon.
2. Add water and bring to a boil.
3. Boil until thickened.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.

No-Knead Bread

Submitted by Melanie Christensen on The Sisters Cafe
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.


1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.


2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.


3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.


4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Snickers Cookies

Thank you Shari! I'll post the Rolo Cookies next.

½ c. sugar
½ c. packed brown sugar
½ c. butter, softened
½ c. peanut butter
2 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
30 mini sized Snickers candy bars (about one bag)

In large bowl, cream together sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt and add to peanut butter mixture. Shape dough smoothly around each candy bar, making sure the bar is completely covered, without having a lot of excess dough. Bake at 350°, on ungreased cookie sheets, for 12 minutes. Remove from oven when they are lightly golden. Cool slightly and remove from cookie sheets.

Chapati Bread

Recipe copied from http://lentilsandrice.blogspot.com
Chapati Bread is an unleavened flatbread made with whole wheat flour. It's toasted on a grill or griddle until golden brown spots form, then brushed with melted butter.

INGREDIENTS:
1-1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water

PREPARATION:

In medium bowl, combine flours, salt, olive oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.

When ready to cook, form 10 balls from the dough.

Roll out the balls on a lightly floured surface into 6" circles.

Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.

Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.

Remove chapati to a kitchen towel and brush with melted butter. Serves 8

Rebi's Pasta Primavera with Alfredo

Cook Angel Hair Pasta al dente. Drain, toss with olive oil and set aside.

Alfredo Ingredients:

1 (8 ounce) package cream cheese

1/2 cup unsalted butter

1-2garlic clove, minced

1 cup milk

1 cup of grated parmesan cheese

On the stove, heat skillet on low, and melt the cream cheese and the butter together, with garlic.
Stir in milk slowly until thickened. Add the parm and stir it until cheese is melted and no longer stringy. Toss over pasta.

Stir in:

3 grilled chicken breasts, sliced

1-2 chopped roma tomatoes

1 can sliced olives

1 cup artichoke hearts

2 cups baby spinach, washed and sliced

1/2 cup fresh basil, washed and chopped

Serve warm.

All amounts are an estimate. Other vegetables could include zucchini, (sliced thin and cooked until soft), mushrooms, capers, etc.

Spinach, Bacon, and Apple Salad

5 slices bacon

1/4 cups sliced almonds

8 cups spinach, rinsed, stemmed and torn into pieces

1 Red Delicious apple, unpeeled, cored and chopped

3 green onions, sliced

Dressing:

1/4 cup vegetable oil

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon prepared mustard

salt & freshly ground black pepper to taste

In a lidded jar, combine all dressing ingredients. Shake well and refrigerate.

In a skillet, cook bacon until crisp. Drain on paper towel; crumble. In the same skillet, cook almonds in 1 tablespoon bacon grease. Shake over high heat until almonds are browned. In large salad bowl, combine spinach with bacon, almonds, apples, and onions. Toss with dressing.

Makes 6-8 servings. (from Creme de Colorado Cookbook)

Easter Tomb Rolls

Make or buy bread dough (the frozen kind is fine — let it thaw first.) On Saturday night, let the children wrap a piece of bread dough around a large marshmallow. Put them on a cookie sheet in the oven and tape it shut (signifying sealing the empty tomb) and leave them there overnight. The next morning take them out and preheat the oven. Bake the rolls, and when they are done let the children open them. The marshmallow will be gone! The little “tombs” will be empty and hollow. Enjoy the rolls with breakfast; they will have a sweet taste to them.

Easter Story Cookies

1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggy
wooden spoon
tape
Bible

Preheat oven to 300 degrees (this is important, don’t wait till you’re half done with the recipe!)

Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Now, this is a story with a happy ending. Which is, in fact, not an ending at all. But a beginning.

Ranch Chicken Salad

1 bag popcorn chicken
1 package powdered ranch dressing mix (1 cup milk 1 cup mayonnaise)

romaine lettuce
iceberg lettuce
baby spinach
tomato
cucumber
carrot
green pepper
red pepper
yellow pepper
olives
any other vegetables you love
shredded cheddar cheese
croûtons
bacon bits

Mix Ranch dressing according to package and refrigerate.
Wash and chop all vegetables.
Combine in bowl.
Cook chicken in oven, until crispy.

On each plate, serve salad and top with chicken, bacon bits, cheese, croûtons and ranch dressing.

Empanadas

1 batch of Flour Tortillas uncooked.
1-2 lbs ground beef
1 Tbsp onion flakes
salt and pepper to taste
Saute beef with onion, salt and pepper until cooked through
Add:
6-8 oz La Victoria Medium Salsa
Meat should be moist but not soggy
1 can corn, drained

2 cups cheddar jack cheese, shredded

Roll tortilla dough as if making a tortilla, but slightly thicker. On one side, place a scoop of meat and top with cheese. Fold dough over, making a turnover. Press sides together with fingers or a fork. Repeat until meat is gone. Place empanadas on a greased baking tray.

Bake at 400 degrees for 12 minutes, or until brown and crispy. Serve with catsup or green salsa.

*I rarely measure the meat and cheese, so these amounts may not be correct. You might need to make more dough part way through.

Carrot Cake

Cake:

2 cups sugar
1/2 cup applesauce
1/2 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, applesauce, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured pan (sheet cake, 9 x 13) and bake at 350 degrees until done, 25 to 50 minutes, depending on the pan you use. Toothpick inserted in center should come out clean. Cake should not jiggle in pan. Cool completely.

Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 tablespoon vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend. Spread on cooled carrot cake.

Baked French Toast

1 loaf french bread

8 large eggs
2 cups half and half
1 cup milk (I use skim because I enjoy irony)
2 tbs. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
Praline topping (recipe below)
Maple syrup (I prefer Aunt Jemima, but if you have your own maple tree or something go for it, Laura Ingalls)

Slice bread in 20 pieces. Arrange in a greased 9 x 13 pan in two layers*. Combine other ingredients until bubbly. Pour over bread. Cover with foil and refrigerate overnight.

Preheat oven to 350. (the next morning, not the night before because that would be a fire hazard)

Spread praline topping over the whole thing and bake 40 minutes. Serve with warm, maple syrup.

Praline Topping

2 sticks butter
1 cup light brown sugar
2 tbs. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

*The two layers of bread is kind of important. If you only do one layer of bread, it gets too soggy on the bottom.

Fat Cyclist Cake

Fat Cyclist Cake

Ingredients

• 1 3/4 cup boiling water — do not put your fingers in this water, for it is hot!
• 1 cup oatmeal — regular oatmeal, not instant, you cretin.
• 1 c. brown sugar — how come it tastes so good?
• 1 c. white sugar — I have no clever comment to add to this ingredient, unless you consider this comment clever.
• 1 stick butter — No, don’t use margarine. Use butter. Margarine is gross.
• 1 tsp baking soda — I tried brushing my teeth with baking soda. Once.
• 1/2 tsp salt — Or go crazy and put in a whole teaspoonful.
• 1 3/4 cup flour — Warning: flour may contain wheat products.
• 2 eggs — From a chicken; ostrich eggs are too big, and taste nasty.
• 1 pkg milk chocolate chips, or semi-sweet if you think you are too good for regular milk chocolate chips.

Instructions
Pour the boiling water over the oatmeal and stir. It’s best if the aforementioned pouring of boiling water over said oatmeal occurs in a bowl. Stir and let set for 10 minutes. Put the butter in about 5 minutes into this ten minutes, so it can melt.

Meanwhile…

Stir together in a different bowl:

• Flour
• Baking soda
• Salt

Once the 10 minutes has elapsed…

Stir the brown sugar and white sugar into the oatmeal mixture.

Beat the eggs in a separate bowl, then stir the eggs into the oatmeal mixture.

Mix the flour mixture into the oatmeal mixture. You should now have one mixture. If you have more than one mixture, you need to reevaluate some life choices you made in your childhood.

Stir half the chocolate chips into this mixture. Do not snitch more than 5% of the chocolate chips as you do this.

Grease and flour (or, in my house, just spray with Pam) a 9 x 13 pan. Note that this is an update. Originally I said that "you should use a 9 x 9 pan. Or an 8 x 10 pan. Or a 40 x 2 pan. Something that comes out to about 80 square inches." I was guessing. I was wrong. I regret the error. I have other regrets as well, but another time, another time.

Pour the cake batter in, then sprinkle the other half of the bag of chocolate chips on top.

Bake at 350 degrees for 30-40 minutes, or until the center of the cake is not a gooey mess. Let cool at least a little bit or the molten chocolate will burn the living daylights out of the roof of your mouth.

Serve warm, or at room temperature if you must. With vanilla ice cream if at all possible.

Eat.

Rejoice.

Italian Chicken Roll ups

4-6 chicken breasts, pounded to 1/4 inch thickness

Combine:
1 egg, beaten
1/2 cup sweet potatoes, pureed

Combine Separately:
1 cup seasoned bread crumbs
1/2 tsp salt (or to taste)
1/4 cup grated Parmesan cheese

Combine Separately:
1 cup ricotta cheese
1/3-1/2 cup sun dried tomatoes (drained and chopped)
1/2 cup artichoke hearts (drained and chopped)
1/4 cup black olives (drained and chopped)
1/4-1/2 tsp red (cayenne) pepper to taste
black pepper to taste

4 slices provolone cheese
Olive Oil

Coat pan with thin layer of olive oil.
Dip chicken breast in egg mixture and coat in bread crumb mixture.
Place on flat work surface.
Place provolone cheese on chicken.
Heap ricotta cheese mixture on provolone.
Roll chicken up and secure with a toothpick.
Place in oiled pan.
Drizzle with olive oil, or spray with cooking spray.

Bake at 400 until the chicken is golden and the cheese is bubbly, about 20 min.