Scones

Ingredients:

1/3 c. butter
1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. currants or raisins, optional
4 to 6 tbsp. half and half or milk
1 egg, beaten

Directions:

Preheat oven to 400 degrees.
Cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in 1 egg, currants and enough half and half so dough leaves the sides of the bowl.
Turn dough onto lightly floured surface; knead 10 times. Roll 1/2 inch thick; cut with round or heart shaped cutters. Place on ungreased cookie sheet; brush with beaten eggs.
Bake until golden brown, 10 to 12 minutes remove immediately. Serves 15.
Scones are best with butter, honey butter, powder sugar, jelly or jam.
Recipe from cooks.com

Homemade Donuts

Ingredients:

1/3 c. sugar
1/2 c. milk
1 egg
2 tbsp. melted shortening
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
Nuts, raisins, nutmeg or cinnamon (opt.)

Directions:

Combine milk, egg, shortening. Sift dry ingredients together and add to above. Gently drop teaspoons of batter into hot grease, 365 degrees. Drain. While still warm it is a good time to shake in paper bag with cinnamon, powdered sugar, etc. :) 

mmmm delicioso!! :) Fast and easy and a great FHE treat, too!!

Oatmeal Horchata

Ingredients:

1 cup Oatmeal       4 cups water

1 tblsp Cinnamon    4 tblsp powdered sugar

Directions:

Place all ingredients in large bowl. Let the oatmeal get soft. When it is completely soft place in blender. I put the blender on Puree and let it go for a very LONG LONG time. At least 2 minutes. I didn’t want to sift out the bits – I wanted to keep all of the oatmeal in the drink so it had more nutrition. :) But, you CAN blend less if you want to put it through a sieve process.

When you are satisfied with the consistency place in refrigerator and let cool off or serve immediately over ice. :)

 

YUM!!!

 

(all of my children LOVE it – so do I!!)

Salt Water Taffy

INGREDIENTS:

1 1/2 cups sugar   3/4 cup light corn syrup  2/3 cup water

  3/4 tsp. salt    1 tsp. vegetable glycerine   2 tbsp. butter 

4 drops each of red and blue food coloring 

2 tsp. lemon juice

DIRECTIONS:

In a large saucepan, stir together the sugar, corn syrup, water, salt and glycerine with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees. Stir in the butter. Divide the mixture into three equal portions. Mix red food coloring into one batch, blue into another and leave one plain. Pour each batch onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.

When the candy is cool enough to handle, brush with lemon juice. Then, with well-buttered hands, each child can stretch one of the batches into a long rope until elastic (about five minutes). Finally, twist together the ropes, cut into pieces and wrap individually in waxed paper.

Dutch Oven Peach Cobbler:

INGREDIENTS:

1 quart peaches     1 yellow cake mix     1 can Sprite

DIRECTIONS:

Pour in all ingredients in the order listed and do not stir.  Then cook with 10-14 coals on both top and bottom until golden brown on top.  Top with ice cream or whipped cream.

*note:  if you want the cobbler to be firmly set up (like a cake), you may want to drain 1/2 of the liquid from your quart of peaches.  We like ours more juicy (like a warm pie) so we don’t drain any juice.

Easiest Pancakes Ever

Makes 1 dozen medium sized pancakes. I have to triple the batch for my family. :)

Ingredients:

1 cup flour       2 tbsp sugar    1 heaping tbsp baking powder

1/2 tsp salt   2 tbsp melted butter    1 egg

1 cup milk 

Directions:

1. Mix together dry ingredients.

2. Mix together melted butter with milk and egg. Add to dry ingredients and whisk well. Let it sit while you heat up your frying pan.

3. Heat frying pan on medium-low heat. You should be able to hold your hand over the pan for at least 5 seconds without it being too hot. Spray the pan with oil, non-stick spray, or melt some butter.

4. Spoon batter into hot pan into desired pancake size. Then leave them alone until the bubbles that form on the surface start to pop. Flip them over and cook for another 1-2 minutes.

5. Serve with soft butter and maple syrup. Or jam, or fruit, or any syrup of choice.

MexiCali Breakfast Burrito with Chipotle Sour Cream

Garlic Grilled Chicken
1 chicken breast, cut in half lengthwise
2 T. melted butter
1 T. worchestschire sauce
1 T. minced garlic (the bottled sort)
½ tsp. cumin
Salt
Pepper
Place chicken in a shallow baking dish. Mix together remaining ingredients and pour over the top of the chicken. Allow to marinate for 10 minutes (or up to overnight). Grill marinated chicken on a hot grill until cooked through. Allow to cool. Dice into bite-size pieces.
*
Fluffy Cheddar Scrambled Eggs
6 scrambled eggs
1 T. pancake mix
2 T. milk
½ tsp. onion powder
¼ tsp. garlic salt
½ c. sharp grated cheddar
Beat eggs, milk, onion powder, and garlic salt together until well mixed. Pour into a non-stick cooking pan. Cook, scrambled-egg style over medium heat. Sprinkle with cheddar cheese, turn off heat, allowing cheese to melt over eggs.
*
Green Chili Rice
1 c. prepared brown basmati rice, warmed
¼ c. green chili’s
Juice of 1 lime
Pinch salt

Stir together all ingredients in a large bowl.
*
Fresh Pico de Gallo
1/3 c. tomatoes, diced
¼ c. purple onions, diced
¼ c. cilantro, diced
Mix all ingredients together in a medium bowl. Add Salt & fresh ground pepper to taste.

*Chipotle Sour Cream

2-4 Tbsp. chopped chipotles in adobo sauce

1 c. sour cream

Mix together in a small bowl.

*
Spoon ample amounts of each ingredient onto a large, good-quality tortilla. Roll tortilla up. Serve immediately.

 

I don’t have a quantity that this makes – It probably depends on how much you put in each burrito!! :D I go this recipe from the Cheeky Kitchen. LOVE her blog!! :)

Ham and Cream Cheese Roll-ups

Ingredients:

3-ounces cream cheese, softened
3 tablespoons pineapple apricot perserves or jam
1/3 pound thinly sliced fully-cooked ham, cut into 1 x 4-inch strips

Directions:

Mix the cream cheese and jam until smooth and creamy. Spread a thin layer on the tortilla. Place ham strips on half of the tortilla. Roll up tightly, starting with the side that has the ham slices. Slice in one inch roll-ups. You can use pretty toothpicks to hold them closed, but not necessary. You can also add mango or kiwi in the center of the roll-up for another bit of flavor and a lot of color! Make up to 4 hours ahead, cover and chill. Enjoy! Enough to fill about seven tortillas.