Chocolate Chip Scones

2 c. flour

1 T. baking powder

½ t. salt

¼ c. sugar plus 3 T.

1 scant cup choc. Chips

1 ¼ c. cream

3 T. butter, melted

Preheat oven to 425 degrees.  Mix dry ingredients leaving the 3 T. of sugar for later.  Add cream and mix with fork till just blended. 

Knead dough ten times.  Shape dough into pie-sized circle.  With sharp knife cut into 12-16 pieces ( make pie cuts).  Brush with butter and sprinkle 3 T. sugar.

Bake 14 minutes.

No-Bake Energy Bites

3 cups oatmeal

1 1/2 cup peanut butter (or other nut butter)

1 cup honey

3 cup coconut flakes

1 1/2 cup ground flaxseed

1 1/2 cup mini chocolate chips

1 tbsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Easy Refrigerator Crescent Rolls

This recipe comes from my sister Shanna's recipe blog

2 pkg yeast (or 5 tsp)
1/2 cup Sugar
2 tsp salt
1 egg
2 c. warm water
1/4 c shortening
6 1/2 c flour
butter, softened

In a mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg, salt, and 3 cups of the flour. Beat until smooth. Mix in remaining flour with spoon, hand, or dough hook until dough is easy to handle. Place in a greased bowl, turning once to bring greased side up. Cover loosely with plastic wrap. Refrigerate 2 hours. When dough rises, punch it down occasionally.

When fresh rolls are desired, remove dough from refrigerator, cut off amount needed, and keep remainging dough in the fridge for up to 3 or 4 days.

About 2 hours before baking, roll dough into a circle, spread with softened butter, and cut into wedges (like a pizza). Roll each wedge from large end to small, forming a crescent shape. Cover and let rise until double in size, about 1.5- 2 hours. Heat oven to 400F, bake 12-15 min or until golden brown.

Sausage, Apple & Cranberry Stuffing

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup Crasins

1/3 cup minced fresh parsley

1 cup turkey stock

4 tablespoons unsalted butter, melted

DIRECTIONS:

1.            Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2.            In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3.            Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly.

4.            Bake at 350 until heated through (around 30-40 minutes).  Check frequently to make sure it stays moist (since not baking in turkey you may need to add more stock).  This can also be made in the crockpot—less checking is needed since the crockpot helps retain the moisture.

Hint:  To make ahead, combine all ingredients EXCEPT liquids.  Refrigerate then before baking add butter and stock.  I will often make this using packed stuffing mix (bread only).  Fresh herbs taste best, double amounts if using fresh herbs.

Spinach Artichoke Dip

1 14 oz can artichoke hearts (drained, rinsed, and chopped)

½  (10 oz pkg) frozen chopped spinach, thawed

½ cup Sour Cream

¼ cup mayonnaise

8 oz cream cheese

1 cup mozzarella cheese

½ cup grated Parmesan cheese

1 tsp minced garlic

In a small baking dish, mix together all ingredients.  Cover dish and bake until heated through and bubbly, about 25 minutes.

Cranberry Pinwheels

12oz sweetened dried cranberries (chopped)
1 (250 g) container spreadable cream cheese (plain)
1 (250 g) container spreadable cream cheese (honey walnut)
1 cup crumbled feta cheese
1 cup mozzarella cheese
1/2 cup chopped green onions
8 large spinach tortillas


1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut into 12 slices.

Mint Brownies

Brownies:
Use Brownie Recipe  (or your own favorite brownie recipe)

Mint center:
2 cups powdered sugar
1/2 cup (1 stick) margarine, softened
1 ½ teaspoon peppermint extract
3 drops green food coloring

Chocolate glaze:
6 tablespoons margarine
1 ½ cups semi-sweet chocolate chips

DIRECTIONS

1. Make brownies according to recipe. Cool completely.

4. Beat together ingredients for the mint center in medium bowl until smooth.
Spread mint cream center on brownies.

5. In microwave, melt chocolate glaze ingredients. Stir until smooth. Pour glaze on mint layer and spread.

NOTE: On the Hershey’s website, they recommend chilling the dessert after putting the mint layer on and again after putting the chocolate glaze on. I have never done this because I am too impatient, but if you have time, you might want to try it