Basic Baked Scones


1/3 C real butter
1 ¾ C Flour
3T sugar
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk

Heat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs.

Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.

Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar.

Cut into 6 wedges and separate on a cookie sheet. Bake 10-12 minutes. The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don't over-bake. The easiest way to ruin a scone is to over cook it! Scones have different texture than a cake or muffin, so if they get over cooked they will be dry and crumbly

While still warm, split and spread with butter and jam, honey-butter, just about anything that sounds good to you! Or let them cool and use them for things like strawberry shortcake which I did....SO GOOD!

Hawaiian Turkey Burgers

The best part of this recipe is that it's just not super delicious, but it's super healthy as well--low in calories and fat and high in lean protein.

1 lb. lean ground turkey
1/2 c. (plus more if you need it) dry bread crumbs
1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)
1/2 c. thinly sliced green onion
1 tsp. finely chopped fresh ginger root
1 small can pineapple slices; reserve juice
1/2 tsp. Kosher salt
Thick Teriyaki sauce (like Kikkoman )
Light mayonnaise (optional, but very yummy!)
Hamburger buns

Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.

If you can, pop these puppies on the grill until done; otherwise, you could put these under the broiler in your oven, a grill pan on your stovetop, or just a frying pan. If desired, grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. Spread buns with light mayonnaise and a little more Teriyaki sauce. Enjoy!

Nutritional Information:

Burger and Pineapple Only:
Calories: 238
Fat: 3.6
Fiber: 1.6
Weight Watcher points: 6

Burger and Pineapple on Whole Wheat Bun:
Calories: 358
Fat: 5.6
Fiber: 3.5
Weight Watcher Points: 8

*If you add light mayo, add 1 more Weight Watchers point


Asian Sesame Chicken and Broccoli

This is amazing! I had to omit the broccoli since I can't have it but oh man, I love it! It's easy too.

8 oz. angel hair pasta
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts - cut into thin strips
3/4 c. Kraft Asian Toasted Sesame Dressing (on the salad dressing isle)
3 Tbsp. soy sauce
1/4 tsp. each: ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile, spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl. Add chicken mixture and mix together (lightly). Sprinkle with peanuts and serve.

*Note* If you are nervous about the crushed red pepper flakes (which I am not, but I cut it back for my kids sake...), just add 1/8 of a tsp. starting out. You can always add more after the fact...



Muddy Buddies

9 Cups Chex
1 Cup Semi Sweet Chocolate Chips
½ Cup Peanut Butter
¼ Cup Butter
1 tea Vanilla
1 ½ Cups Powdered Sugar
Pour Chex into large bowl, set aside. In medium microwave safe bowl melt butter, chocolate chips and peanut butter on high 1-1½ minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate over Chex, stir until coated. Pour into a large resealable bag with powdered sugar. Seal securely and shake until all pieces are coated. Spread on wax paper to cool.


Molten Chocolate Cakes

Perfect for Valentines!

4 squares Baker's Semi-Sweet Baking Chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup Cool Whip Whipped Topping, thawed

Preheat oven to 425 F. Butter 4 (3/4 cup) custard cups of souffle dishes. Place on baking sheet.

Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with Cool Whip and serve immediately.

*Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.


Pasta Fagioli Soup

1 lb Ground Beef
1 Cup Diced Onion
1 Cup Carrot, julienned
1 Cup Chopped Celery
2 Cans (14.5 oz) Diced Tomatoes
1 Can (15 oz) Red Kidney Beans, with liquid
1 Can (15 oz) Great Northern Beans
1 Can Tomato ( 15 oz) Sauce
1 Can (12 oz) V-8 Tomato Juice
1 Tbsp White Vinegar
1 ½ tsp Salt
1 tsp Oregano
1 tsp Basil
½ tsp Pepper
½ tsp Thyme
½ – 1 tsp Garlic Powder
½ lb (½) pkg Ditali Pasta
Brown ground beef in a large saucepan or pot, drain. Add onion, carrot and celery and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for about an hour. Meanwhile, cook pasta in a separate pan, just until slightly tough, drain. Add the pasta to soup Simmer for about 5-10 minutes, until pasta is tender.