There’s just something about scones that I love. I don’t know if it’s the flaky, buttery dough or how versatile they are. I had leftover ham from Easter dinner and used it to make a batch of these scones. Everyone loved them and they were so easy to make. They were a little sweet with the addition of brown sugar, but savory as well!
They are perfect for breakfast, brunch, dinner – really anytime of the day! I served them with scrambled eggs and a green salad one night for dinner. My daughter finished the batch by eating them for breakfast. I’ll definitely be making these again!
2 1/2 cups flour
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp baking powder
1/2 tsp baking soda
1/3 cup light brown sugar, packed
1 stick unsalted butter, very cold and cut into pieces
1 egg, room temperature, beaten
1/2 cup full-fat Greek yogurt
2 Tbsp heavy cream
4 oz cheddar cheese, shredded
4 oz ham, diced
1/3 cup scallions, chopped
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a large bowl, combine flour, salt, pepper, baking powder, baking soda and brown sugar. Cut in the butter until crumbs forms. In a small bowl, mix together the egg, yogurt and cream. Add the wet ingredients into the dry mixture and stir with a fork until the mixture comes together.
Gently fold in the shredded cheese, ham and scallions. Turn the dough out on a floured work surfaced and shape into an 8-inch circle. Cut the dough into 8 wedges and transfer to the prepared baking sheet. Bake for 18 to 20 minutes or until the tops are golden brown. Cool for 5 minutes before serving.
Source: Baker by Nature
We’re a taco loving family! I was looking for an easier way for my 5 year old to eat tacos, since all the filling always falls out the back and these taco cups were perfect! I cut them into quarters and he was able to pick them up without the filling ending up on the plate….or floor. These are quick and easy to make. They work great for leftover too! Pop them in the warm oven to reheat for those nights where you need a quick dinner.
1 lb lean ground beef, browned and drained
1 envelope low sodium taco seasoning
10 oz can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded
24 wonton wrappers
Preheat oven to 375 degrees. Grease a standard size muffin tin with nonstick cooking spray. In a medium bowl, mix together the cooked ground beef, taco seasoning and tomatoes. Take one wonton wrapper and line each muffin in. Place with 1 ½ tablespoons of taco mixture and then 1 tablespoon of cheese. Place another wonton wrapper and press down. Repeat with another layer of taco mix and cheese. Continue until all muffin cups are filled.
Bake for 11 to 13 minutes or until the mixture is heated through and wonton edges are golden brown. Serve with any desired toppings – shredded lettuce, diced tomatoes, sour cream, more cheese, green onions, pickled jalapenos, salsa.
Source: Kevin & Amanda
Spring sport season has started in our house and once again, I’m on hunt for quick dishes I can throw together in 30 minutes or less. This one-skillet recipe was perfect for that! This simple recipe is delicious with a hint of lemon and garlic in a creamy sauce. I served it with a side of buttered egg noodles for my kids. It was another home-run recipe!
This weekend I went to a basket party fundraiser for a local charity and everyone at our table was bringing appetizers or desserts. I was looking for something that would help fill me up and keep me from snacking on all the delicious treats. I found this recipe for pinwheels and knew it would be perfect….plus my kids would eat the leftovers!
These were quick and easy to make, I should have let my daughter make them for me since I felt like I was running all over the place this weekend. Next time!
1 lb chicken breast, cooked and shredded/cubed
1 lb thick cut bacon, cooked and chopped
8 oz cream cheese, softened at room temperature
1 cup cheddar cheese, shredded
1/2 packet ranch seasoning
4 large tortillas (I used low carb flat outs)
In a large bowl, combine the chicken, bacon, cream cheese and cheese. Mix until well combined. Sprinkle the ranch seasoning over the mixture and mix until incorporated. Divide the filling between the four tortillas. Spread the filling across the mixture and then roll up. Wrap with plastic wrap and place in the refrigerate for 1 hour. Remove and slice the roll into 1 inch slices. They can be enjoyed cold or at room temperature.
Source: Dinner, then Dessert
Are you looking for a meal to impress your friends or in-laws? This is it and trust me, it’s simple to make. I loved the flavor of the sauce – it’s creamy, a little tangy and the caramelized onions were the best part. I could have eaten the sauce like it was soup…it was that good! I used chicken tenders and serve them over mashed potatoes and steamed asparagus.
Have you been scared to make bagels at home? With this recipe, there’s nothing to fear anymore! This quick and easy recipe uses no yeast, only a few ingredients and there’s no need for boiling or a high-end mixer. I whipped these up when my son was home sick a week ago and they were the perfect thing for him to snack on. Of course, I had to sample some and it was delicious. I can’t wait to experiment with the recipe and change-up the flavors!
I bought two avocados last week and hoped they would have been ripe to eat before I started a 3-day juice cleanse, but of course they weren’t ready. I was looking for recipes to use them up since I knew no one else in my family would eat them. I found this recipe for brownies and figured I’d give it a try.
They were easy to throw together on a whim especially since I had all the ingredients in my pantry. I didn’t tell my kids what were in the brownies, just that they had a secret ingredient. My daughter chimed in “it’s love.” Ah, how sweet! ❤ I’m going to keep the secret a little longer. 🙂
I’m still continuing on finding new recipes that are low-carb that my family will eat and it seems stuffed mushrooms are going to be our go-to meal. This dinner got two big thumbs up from my kids and it was packed full of flavor. I served it with a side salad – which got some grumbles from my kids.
Another thing I love about portobello mushrooms is that they’re meaty and are filling. They are a great substitute for meat too!
Our beloved Philadelphia Eagles are going to the Super Bowl!!! For the last couple of games, we’ve had what my daughter calls “Family dinner” to eat during the games. It’s really just appetizers – ring bologna and cheese, potato skins, hummus and veggies – snack food. I wanted to still be able to enjoy the game, but have some a little more like dinner. I found this recipe for a one-pot meal and I was sold. We love tacos and figured this would be a way to get my kids to eat some veggies too.
It was so easy to make and we all loved it. I served it on top of tortilla chips, like nachos; but it could easily work in taco shells, over rice or lettuce.
I was excited to participate in this month’s Fantastical Food Fight because the theme was OATMEAL! I haven’t made oatmeal in a couple of months, but I use oats in a lot of recipes. I decided to give baked oatmeal a try. I found a recipe with blueberries and maple, which was perfect since I had a container of blueberries that needed to be used.
The recipe was easy to throw together and smelled amazing while it was baking. I had to patiently wait to let it cool before a scooped out a little bit to taste. It was packed full of blueberries and made for a great breakfast and dessert!
Be sure to check out the link below to see all this month’s oatmeal recipes! I’m excited to see what everyone made.