Apple Cinnamon Scones

These are "yummy delicious!" as Heather would say. We have been on a no sugar/lo-sugar kick lately. This was the perfect recipe for us. Very little sugar, and delicious!

2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

1/4 cup butter, chilled

1 apple - peeled, cored and shredded

1/2 cup milk

2 tablespoons milk

1/2 teaspoon ground cinnamon

Measure flour, sugar, baking powder, soda, cinnamon, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 8 pie-shaped wedges.

Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter or applesauce. 

Source: Allrecipes

Split Pea Soup

There just really isn't a way to make this soup look good, so I wont post a photo. Let's face it. No one ever wants to eat split pea soup at first glance. I mean, judging by the color alone, no one in their right mind would want to eat it. That dull green color just doesn't look appetizing.   BUT, let me tell you: this is the best split pea soup you will ever have. (At least it's the best split pea soup anyone in my family, or anyone that has had this soup has had.) 

1 lb. split peas
2 carrots, chopped
2 celery sticks, chopped
1 onion, chopped
3 cloves garlic, minced
1 c. ham, diced
4 c. chicken broth
2 c. water
1 Tbs. parsley
3 dashes hot pepper sauce
1 tsp. salt
1/2 tsp. pepper

Throw it all in the crockpot on low for 6-8 hours. Enjoy!

Banana Cream Oatmeal

Oh man! Who needs Banana Cream Pie when you can have banana cream oatmeal for breakfast?

I don't know the exact measurements I used, but I will give it a go:

Banana Cream Oatmeal
 
1 1/2 c. oats

1 1/2 c. water

1 1/2 c. milk

Sweetener, to taste (I have used sweetened condensed milk, but if you are going to be using that you might as well be having pie, and I have used white sugar. You can also try honey, and artificial sweeteners.)

3 bananas, sliced, and divided

Cool Whip (optional)

Cook oats in water and milk until desired consistency is reached. Add sweetener and two bananas. Separate into bowls (about 4) and garnish with bananas and cool whip.

Allspice Cranberry Surprise Muffins

You would not believe how long this recipe has haunted me to post it. Oh, maybe it's not that hard. Yeah, I made these with the leftover Cranberry Relish from Thanksgiving. And then again for Christmas. And I still have a bag of frozen cranberries that I am seriously thinking about opening and using just for this purpose. These are SO good. They hit the spot every time!

Allspice Cranberry Surprise Muffins

For the Streusel:
½ cup all-purpose flour
3 Tbs. light brown sugar
1 tsp. cinnamon
3 Tablespoons cold unsalted butter, cut into bits

For the Muffins:
2 cups all-purpose flour
½ cup granulated sugar
1 Tbs. baking powder
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. nutmeg
¼ tsp. salt
¼ cup light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
¾ cup whole milk
¼ teaspoon vanilla extract

For the Cranberry Filling:

Cranberry Relish recipe

Center a rack in the oven and preheat oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or line with paper cups. Place the muffin pan on a baking sheet.

To make the streusel, put the flour, brown sugar, and spices in a small bowl and whisk to combine. Add the bits of cold butter and toss, pinching the mixture between your fingers, until you have pea-sized crumbs. Set aside in the refrigerator. (The streusel can be made up to 3 days ahead and stored, covered, in the refrigerator.)

To make the muffins, in a large bowl whisk together the flour, granulated sugar, spices, baking powder, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk together the melted butter, eggs, milk and vanilla extract until well combined. Pour the liquid ingredients over the dry ingredients and with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy; that is how it should be.

Fill each muffin cup 1/3 full with batter. Add a spoonful of cranberry relish. Fill the remainder of the muffin cup with batter (only until about 3/4 full).

 Sprinkle streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.

5. Bake for about 20 minutes, or until the tops are golden. Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin. Cool completely on the wire rack. Muffins can be stored, in an airtight container, at room temperature for up to 5 days.

Source: Adapted from browneyedbaker.com

White Chocolate Peppermint Popcorn

We love popcorn at our house! Usually its just air popped with salt and butter, but this one is for special occasions. Like when you need to use up the leftover candy canes that have been sitting in your cupboard for who knows how long! ( Actually, I made this recipe in January or February, but who knows, maybe someone else still has candy canes sitting around?) This is SUPER delicious. Next Christmas I am buying a pack of candy canes especially for this!

White Chocolate Peppermint Popcorn


16 oz. white chocolate (can use white chocolate baking morsels) or almond bark

1 cup finely crushed (like sand) peppermints (about 10-12 candy canes or 40 mints) I crushed my peppermints in my food processor.

4 quarts popped popcorn (about 1/2 cup  corn kernels) I used this to pop my corn, so it had salt. If you are using air popped corn, throw in a pinch of salt when you sprinkle in the crushed peppermints.

Slowly melt white chocolate or almond bark in the microwave or on stove-top with double boiler. Stir often to keep chocolate from burning.  Stir  1/2 cup crushed peppermints into the white chocolate.  Place popped corn into a large bowl.  Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining crushed peppermints over the popcorn.
Pour out onto parchment paper and allow coating to harden.

Source: skiptomylou.org

Bacon and Corn Griddle Cakes

We had these delicious "griddle" cakes for dinner on International Pancake Day on February 28th (yes, February that's how far behind I am). Mmm, mmm, these are to die for. I think I might make them tonight for dinner...

 Bacon and Corn Griddle Cakes

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

 In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

 While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Source: RecipeGirl.com

Pumpkin Pie Oatmeal

Mmmm, mmm, I love me some nice hot oatmeal on a cold morning. One of my favorites is pumpkin pie oatmeal.

I'll be honest and say I didn't write down exact proportions, but here's the list of ingredients. In the parenthesis next to the ingredients are my guesses to measurements for a family of four. Portion sizes, family sizes, and personal preferences are different. That's why I am just doing a list.

Oatmeal (1 1/2 c.)
Pumpkin puree (either from a can or homemade) (1/2 - 3/4 c.)
Cinnamon (1 1/2 tsp.)
Nutmeg (1/2 tsp)
Water or Milk (3 c.)
Nuts (4 Tbs.)
Maple syrup, to taste
Whipped cream, a dollop  (optional)

The technique: cook desired amount of oats in milk or water. Add pumpkin puree, cinnamon, and nutmeg. Serve with nuts, maple syrup, and whipped cream.

Go ahead, experiment and figured out what you like!