Mini Blueberry Scones with Lemon Glaze

Ok so it is blueberry season again, and for many people that means that the cost of this amazing fruit is less expensive in the grocery store. For me it means spending a little time in the yard picking the ripest blueberry's off my blueberry bush.

This is something that I look forward to all year long. I am so exicted whenever I can use something that I grew in a recipe. These scones are so good. I have already eaten 3. You can make them any size you want just remember the larger they are the longer you will need to bake them. I made mini's so that I can take them as a snack for my relief society lesson today.

I slightly adapted the Tyler Florence recipe on the Food Network Website, since I didn't plan ahead and it is Sunday. Did you know that if you don't have heavy cream you can substitute it for Evaporated milk, and if you don't have that either you can make your own using milk and butter. All you need to make one cup of cream is 1/3 cup of melted butter whisked into 2/3 warm milk.

Here is what you need for the scones:

2 cups all-purpose flour

1 tbs baking powder

2 tbs sugar

1/2 tsp salt

5 tbs butter

1 cup heavy cream

Mix together dry ingredients ( flour, baking powder, sugar and salt) using the whisk attachment.

Add in 5 tbs of butter cut into pieces and mix on medium speed until crumbly.

Make a well and add in 1 cup of cream, switch to the paddle attachment and mix until dough forms, do not over work the dough.

Preheat the oven to 400 degrees. Fold in 1 cup of bluerries and turn dough onto a lightly floured surface. Shape dough into a rectangle.

Cut dough into 4 pieces. Cut each of those pieces in half. You now have 8 squares. Cut each square in half on the diagonal to create 16 triangles.

Place triangles on an ungreased cookie sheet and brush cream on the top of each scone. Bake 14 minutes.

Here is what you need for the Lemon Glaze:

1/8 cup lemon juice

1/2 tablesppon butter

1/2 cup powdered sugar

Mix lemon juice and sugar together. Add in butter and microwave for 30 seconds to melt butter. wisk until smooth. Drizzle on top of scones.

Meatloaf

Mum's Meatloaf with Peppers

Remember the old Winn-Dixie ads, Beef it's whats for dinner. Tonight at my house that is true. I was talking to my sister today about her blog and that reminded me that I haven't done this in a while. Sorry to those of you that used to follow. I will try to keep up with this a little better than I have been. Hopefully you will come back and continue to follow. I used my grandmother's recipe but added chopped up green pepper. So here's the recipe:

1.5 pounds ground chuck
1 green pepper chopped
1 cup quick oats
3 eggs
1 packet onion soup mix
1 small can of mushrooms including the liquid
salt and pepper to taste

Here is the best part. If you use a mixer, you don't have to get meat and eggs all over your hands. The paddle attachment does a good job of mixing the ingredients for you. Just put all your ingredients in a bowl and mix on low for 2 minutes.

bake at 350 degrees for one hour. Serve it with mashed potatoes and corn on the cob for a great meal. enjoy!

my apologies

So I realize that it has been quite some time since my last post. I promise that I didn't completely stop using my mixer. I have been having some issues with my computer, in that I do not currently have a working computer. I hope to have the blog back up and running by the end of the month, I have been saving and hope to have enough soon to buy a new computer. In the mean time, happy mixing :)

Cranberry Banana Nut Muffins

So it has been a while since I posted. I realize that, and there is a very good reason for this. I am trying to change my eating habits. I have been looking for healthier recipes that also taste good. This one is amazing. So each muffin has 220 calories and 8 grams of fat, but if you leave out the nuts or use fewer bananas, it will be less. This makes 16 muffins. Enjoy.

Ingredients

2	cups all-purpose flour
1 1/2	teaspoons baking powder
3/4	teaspoon baking soda
1/2	teaspoon salt
4	bananas, mashed
1/2	cup butter, softened
1	cup sugar
2	eggs
1/2	cup applesauce
1/3	cup pecan pieces
2	oz Craisins

Directions

1. Preheat oven to 350 degrees
   
   
2. Cream together sugar and butter.
   
   
3. Add in bananas.
   
   
4. Add eggs one at a time.
   
   
5. Add in the rest of the ingredients.
   
   
6. Bake 25 minutes or until done.
   

Kettle Corn

So I love popcorn, but not just any old popcorn, kettle corn is my favorite. It is pretty easy to make at home too, if you follow these simple instructions.

Ingredients:

• 1/2 cup popcorn kernels
• 1/4 cup sugar
• 1/4 cup vegetable oil
• Salt to taste

Heat vegetable oil in a large pan with lid over medium heat. Then, toss in three kernels, and place the lid on the pot. Shake the pot and wait for the kernels to pop. Once popped, quickly add in the sugar, salt, and the remaining kernels. Replace the lid, and continue shaking the pot, until all the kernels have popped. Then, remove the pot from the stove, and shake to keep the kernels from burning. Let corn cool and the sugar will coat the corn for a nice crunch, so yummy. I made some tonight and my roommate and I ate it all. So i realize that this is not a recipe that needs a mixer, but it was so good, I had to share.

Mini Breakfast Pies

Mini in size but big on flavor. This morning I wanted to try something that I could make and then take each day for breakfast. Some of the girls at work have been bringing in these beautiful breakfast casseroles each day and it inspired me to try my own. But I know myself and portion control is not my strong suit, so I thought........ ding/light bulb. Why not use a muffin pan to make the breakfast casserole into several mini's. Here is what you need

Egg Mixture Ingredients:

• 12 cup muffin pan
• 1 pie crust (recipe below)
• 8 eggs
• 1/4 c. chopped green peppers
• 1/2 c. frozen hash browns
• 2 oz softened cream cheese/ 2oz shredded cheese
• 1/4 c. chopped fresh mushrooms
• 1/4 c. finely sliced and chopped carrots
• 1/2 c. browned sausage, you can also use leftover cubed ham, or bacon bits
  
• non-stick cooking spray
• salt and pepper to taste
  

Add the eggs and the cream cheese to the mixer and mix on speed 4 with the whisk attachment for about a minute,or until cheese looks incorporated into the eggs. Add all of the other ingredients and mix for

Crust Ingredients

• 1 1/4 c. flour
• 1 stick of butter
  
• ice water

cut the butter into the flour. slowly add enough ice water while mixing to make a dough. roll out into crust.

Spray the muffin cups with the nonstick cooking spray. Press the dough into the muffin cups. (You can use a small cookie or biscuit cutter to cut the dough and line the muffin cups with the dough.) Pour the egg mixture on top and bake in a 400 degree oven 25 minutes or until egg is set. cool 5 minutes on wire rack before removing the pies from the muffin pan. enjoy. You can freeze these and then micro them for a hot breakfast during the week or serve fresh. enjoy.

Monster Cookies

So I have had a few people tell me that these are the best cookies they have ever had. Personally I chose the Paula Deen recipe, I have to say: I think they may be the best cookies ever. My sister in law actually requested that I make them and have them on hand when she comes home with the baby. Here is how you make them. I think I should caution you though they are soo addictive I made them 2 weeks in a row and I am totally considering making them again this week, especially if Ava comes.

Ingredients:

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies(M&M's)
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars.

Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.