Petite Vanilla Scones (Starbucks copy)

For the scone:
2 cups all-purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, diced
1 small box (3.4 oz) instant vanilla pudding mix
1 vanilla bean, scraped (or 1 Tbsp vanilla extract)
1 large egg
1/2 cup plus 1 Tbsp heavy cream

For frosting:
2 Tbsp butter, softened
1 cup powdered sugar
1 Tbsp vanilla extract
2-3 Tbsp heavy cream

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix, Make a well in the center of the mixture and add vanilla, egg, and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto lightly floured surface.  Form into two small rounds. Cut each round into 8 triangles and place on prepared baking sheet. Brush each triangle with a little of the remaining 1 Tbsp cream. Bake for 8 - 10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 Tbsp cream.  Add more cream as needed for desired consistency. Frost cooled scones with a knife.  Let frosting harden, then serve.

Perfect Potato Soup (Pioneer Woman)

6 slices thin bacon, cut into 1 inch pieces
1 whole medium onion, diced
3 whole carrots, diced
3 stalks celery, diced
6 small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 Tbsp flour
1 cup milk
1/2 cup heavy cream
1/2 tsp salt (more to taste)
black pepper to taste
1/2 teaspoons cajun seasoning
1 tsp minced fresh parsley (optional)
1 cup grated cheese of your choice

Add bacon pieces to a soup pot over medium heat and cook until crispy. Remove bacon and set aside.  Pour off most of the grease, but do not clean the pot.

Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and cajun spice.

Pour in the broth and bring to a gentle boil.  Cook for 10 minutes, or until potatoes are starting to get tender. Whisk together flour and milk, then pour into soup and allow the soup to cook for another 5 minutes.

Remove 1/2 to 2/3 of the soup and blend in a blender/food processor until completely smooth.  Pour it back in the soup pot and stir to combine.  Let it heat back up and taste for seasoning, adding more of what it needs.  Stir in cream, then parsley.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

"Orange Frog Eye" Jello Salad

This isn't actually frog eye salad, but it's close enough to make kids think it is (pineapple, orange, coconut).  And since they *like* frog eye, that's what we called it.  ;>

1 8oz cream cheese
1 small box of lemon jello
1 cup boiling water
2 ice cubes
1 20oz can crushed pineapple, drained
1 14oz can mandarin oranges, drained
1 small jar maraschino cherries, drained (halved grapes would be a good sub)
1/2 to 3/4 cup coconut flakes
1 8oz container Cool Whip

Whip the cream cheese.

Dissolve jello in boiling water, then add 2 ice cubes.  Add to cream cheese.

Add drained pineapple, mandarin oranges, cherries, coconut and stir until combined.

Chill until partially set, then fold in Cool Whip.  [I let it set overnight and added the Cool Whip the next day before serving…this worked fine.]

Six Week Bran Cereal Muffins

This muffin batter throws together in a few minutes and stores well for 6 weeks.  Bake as many or as few muffins as you like.  Just make sure you give the batter 8 hours in the fridge before baking your first batch.


5 1/2 cups all-natural bran cereal (I used All Bran and it's just about the entire box)
4 cups all-purpose flour
1 cup wheat germ
2 1/2 cups white sugar
5 teaspoons baking soda
1 pinch salt
4 cups buttermilk (make your own by adding 4 Tbsp vinegar to 4 scant cups milk, let sit for 10 min)
1 cup neutral oil (like canola or vegetable)
4 large eggs, beaten

Optional additional ingredients for baking:
*frozen berries, small pieces of frozen fruit
*chocolate chips
*raw sugar for muffin tops

In a large bowl, combine all the dry ingredients.
In another bowl, whisk together the wet ingredients.  Pour the wet ingredients into the dry and stir just until everything is moist. Scrape the muffin mix into a large container with tight fitting lid. Label the container with the date the batter was mixed (or the date it will expire).  Store in refrigerator for up to 6 weeks.  Wait at least 8 hours before baking first batch.

To bake, preheat oven to 400 degrees.   Add any fruit or choc chips to the portion of batter you are going to bake.  Spray muffin tin with olive oil or non-stick spray.  Fill cups 2/3 full.  If desired, sprinkle lightly with course sugar.  Bake for 15 - 20 minutes for standard size muffins (10-12 for mini). Muffins are done when a toothpick comes out clean.

Allow muffins to rest in the tin for 5 minutes before moving to a cooling rack.  These muffins taste best when they are cold from the fridge!

Overnight Baked French Toast

http://www.ourbestbites.com/2012/12/overnight-baked-french-toast/

French Beef Stew

I threw together a new stew tonight and it tastes very much like beef bourguignon without the work. Don't get me wrong - BB is totally worth the work - but not something I have time for very often.

French Beef Stew

1 lb stew meat, 1/2" cubes

3 Tbsp olive oil

1/4 cup flour

1/2 tsp garlic powder

1/2 tsp onion powder

Dash of cayenne 

1 1/2 Tbsp Beef Base 

1/2 cup red cooking wine

4 cups hot water

1 tsp dried parsley

1 tsp dried rosemary leaves

1/2 tsp ground black pepper

3 Tbsp cornstarch

3 Tbsp cold water

4 carrots, peeled and sliced

3-4 red potatoes, 1/2" cubes

3 celery stalks, sliced

1 tsp Worcestershire sauce

1 Tbsp olive oil + 1 Tbsp butter 

1 onion

4 mushrooms (baby bellos, sliced)

1/2 tsp salt (to taste)

Place flour, garlic powder, onion powder, cayenne in a bag, shake and coat cubed meat.

Brown the meat on med-high heat with olive oil. I use a cast iron ceramic pot.

Drain the excess oil. Add cooking wine and water to de-glaze the pot. Add beef base and remaining spices. Bring to a boil, then reduce to a simmer for one hour.

Combine cornstarch with water and stir into pot. Add carrot, potato, celery, Worcestershire sauce, and continue to simmer for another hour.

In a skillet, sauté sliced onion and mushroom until caramelized, then add to pot for the last 15 minutes.

I noticed a big difference in the tenderness of the meat between 2 hrs and 2.5 hrs simmering. So, if you're not in a rush, give it the extra 30 min before serving. 

Belgian Waffles

I got lucky with an internet search for a light, fluffy belgian waffle.  This one comes from www.somethingswanky.com and is exactly what I was looking for - just a hint of sugar and spice.  I made one minor change by cutting the cinnamon in half, because I only enjoy a 'hint' of cinnamon.  The ingredient list can look intimidating, but it's all stuff you have on hand, and honestly take about 2-3 minutes to toss together.  Love these!

1 3/4 cups all purpose flour

1/4 cup corn starch

2 tbsp sugar

1 tbsp baking powder

1/4 tsp salt

2 eggs

1 3/4 cups milk

1/2 cup cooking oil (canola)

1 1/2 tsp vanilla

a pinch of nutmeg

1/4 tsp cinnamon (or 1/2 tsp if you prefer)

1. Preheat waffle iron

2. Whisk all ingredients together in a large bowl until smooth.

3. Spray waffle iron w/ non-stick spray before each waffle.

4. Pour approx. 1/2 cup batter on hot iron and cook for 2 - 3 minutes, or to your liking.

5. Serve hot and fresh with berries and whipped cream.