Thanksgiving Recipes

I am going to post some of the recipes I used for Thanksgiving this year so I will have them in one place, ready to go for next year!  We had a Mel's Kitchen Cafe Thanksgiving this year.  So grateful for her delicious recipes!

(Sorry about the poor picture quality.  I have not mastered the art of photographing food and with the exception of the turkey, all of these pictures were taken of leftovers, after all natural light was gone.)

Brined Turkey

• 1 (14 to 16 pound) frozen young turkey
For the brine:
• 1 cup kosher/coarse salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water 
For the aromatics:
• 1 red apple, sliced (no need to core or peel)
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs fresh rosemary
• 6 leaves fresh sage
• Canola oil

1. About 4-5 days before roasting, take the turkey out of the freezer (if using a fresh turkey, you can omit this step and just keep the turkey refrigerated), and place it in a 9X13-inch pan or larger to catch any raw turkey juices and place the pan in the refrigerator to thaw.
2. 1-2 days before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate until ready to use.
3. The night before roasting, combine the brine, water and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. the turkey should be fully submerged in the liquid and ice. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours. Because I live in a cold climate, I usually stick my brining turkey on the back porch or in the garage, after I have made sure it will be cool enough to keep the turkey safe from high, warmer temperatures.
4. Move an oven rack to the lowest position and preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
5. Place the bird on a roasting rack inside a half sheet pan or roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
6. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Reduce the oven temperature to 350 degrees and continue to roast for another 1 1/2 to 2 hours, until the internal temperature of the turkey is 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Turkey Gravy

1 tablespoon canola oil
Neck and giblets from turkey
3 tablespoons butter
1/4 cup flour
Pan drippings from roasted turkey (about 1/4 cup), fat separated and discarded
2 cups chicken/turkey/vegetable stock or broth
Salt and pepper to taste

In a medium saucepan, heat the oil over medium heat until shimmering. Brown the turkey neck and giblets in the oil, turning every few minutes, until they are well browned and there are little browned bits stuck to the bottom of the pot. Remove the giblets and neck and discard. Reduce the heat to medium-low and add the butter to the pot and let it melt, stirring and scraping up the browned bits on the bottom of the pan. Add the flour and pan drippings (separate the fat from the pan drippings before adding or else the gravy will be too greasy) and stir to combine. Cook over medium-low or medium heat, stirring constantly, for 1-2 minutes, until the butter/flour mixture is golden. Slowly whisk in the broth and cook over medium heat, stirring or whisking often, for about 10-15 minutes until the gravy has thickened and is bubbly and hot. Season with salt and pepper.

Roasted Garlic and Parmesan Mashed Potatoes

• 5 pounds Yukon gold potatoes, peeled, rinsed and diced (I used red potatoes.)
• 2 teaspoons salt
• 1 cup freshly grated Parmesan cheese
• 4 tablespoons butter
• ¾ cup milk
• Salt and pepper to taste
• 4-5 cloves roasted garlic (Trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready.)

1. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
2. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.  (Or put in slow cooker to keep warm.)

Creamy Confetti Corn with Bacon

• 8 slices bacon, chopped
• 2 12-ounce packages frozen corn kernels, white or yellow
• 1/2 cup chopped onion, white, yellow or red
• 1/2 cup finely chopped red bell pepper
• 1 (8-ounce) package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 green onions, green parts finely chopped (white parts discarded)

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through. 

Lion House Dinner Rolls

• 2 tablespoons active dry yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*These rolls can be frozen after they are baked OR you can form the rolls and then freeze them before letting them rise.  Take them out when ready to use and let them rise as usual, until double in size - this part will just take a lot longer than normal since the rolls are so cold.

Slow Cooker White Bean Chicken Chili

I'm excited to add another white bean chili recipe to my collection.  This one here is a favorite in our family but this broth-based version is one I will definitely make again.  So very easy and so tasty.  I threw everything in the crock pot before we left for church and by the time we came home it was ready to eat.

Slow Cooker White Bean Chicken Chili

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon oil
• 1/2 cup chopped onion
• 2 cloves garlic, finely minced
• 1 poblano pepper or large green pepper, diced
• 32 ounces low-sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro 

1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker. 
2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes: sour cream, avocado diced, chopped cilantro, shredded cheese, tortilla chips.

Succulent Grilled Pork Tenderloin

I love pork tenderloin because it is just that... tender.  I love the flavors you can produce when you marinate it over night.  I think it makes for a nice Sunday meal.  This tenderloin recipe came from Mel's Kitchen Cafe.

Succulent Grilled Pork Tenderloin

• 2-3 pounds pork tenderloin
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 2 tablespoons packed light brown sugar
• 1 tablespoons grated fresh ginger (or 1/2 tsp. dried, ground ginger)
• 2 cloves garlic, finely minced

1. In a medium bowl, whisk together the soy sauce, orange juice, pineapple juice, brown sugar, ginger and garlic. Place the pork tenderloins in a ziploc bag and pour the marinade over the pork. Seal the bag and refrigerate the pork for 8-12 hours (perfect to prepare overnight for grilling the next day).
2. Preheat an outdoor grill to medium heat. Grill the pork tenderloins for 8-12 minutes per side, until the pork is cooked through. Tent the pork with foil and let it rest 5-10 minutes before cutting into slices and serving warm.  I looked it up online and you want the tenderloin to reach an internal temperature of between 148 - 150 degrees... then you'll know it's done.

Cheesy Potato Side Dish

I needed a quick and easy side dish (notice I didn't say healthy!) to complement a pork tenderloin a few Sundays ago and this dish did the job nicely.  Potatoes loaded with cheese, sour cream and bacon are just comforting every now and again.

Cheesy Potato Side Dish

5 lb bag of potatoes (red would work well or other small potatoes)
1 c. sour cream
1 c. mayo
1/2 c. chopped onion
1/2 c. bacon, cooked and crumbled
1/2 c. butter, melted
1 envelope (1 oz.) ranch dressing mix
1 c. sharp cheddar cheese, grated

1. Preheat oven to 350 degrees.
2. Scrub potatoes and cut into small cubes.  Boil on stove top until tender.
3. Combine remaining ingredients.
4. When potatoes are done cooking, gently toss with remaining ingredients.
5. Pour into 13x9 pan and bake for 30-40 minutes or until hot and bubbly.

Granola Bites

I made these for a snack for the kids the other day and they were a hit!  They were also super easy and quick which means I'll be making them again!  We actually tried baking some of these and decided we preferred them unbaked, cold out of the refrigerator.  This recipe comes from Mel's Kitchen Cafe.

Granola Bites

• 2 cups quick oats
• 1 cup crispy rice cereal
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips (I used regular-sized.)
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheet.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

Chipotle Chicken Skewers with Creamy Dipping Sauce

Since I had leftover chipotle chiles from our chipotle chicken tacos, I decided to try this recipe.  I love chicken skewers and my kids think it's the greatest thing on earth to eat anything off of a stick.  These were tasty, especially dipped in the sauce.  However, I think homemade ranch dressing would have been just as good... in fact, I may like that even better and it will try it that way next time.  This recipe comes from Mel's Kitchen Cafe.

Chipotle Chicken Skewers with Creamy Dipping Sauce 

Chicken Skewers:

• 2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
• 1/4 cup packed light brown sugar
• 2 tablespoons fresh cilantro, minced
• 1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
• 2 teaspoons adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 12 bamboo or metal skewers   

Creamy Dipping Sauce:

• 3/4 cup lowfat sour cream
• 1/4 cup lowfat mayonnaise or Greek yogurt
• 1/4 cup lime juice, from 2-3 limes
• 1/8 teaspoon garlic powder
• 2 tablespoons cilantro leaves, minced
• 2 green onions, finely chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 20 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. In a Ziploc bag, toss the chicken with the brown sugar mixture coating all the pieces evenly. Refrigerate for at least 30 minutes and up to 24 hours.
2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

Black Bean and Mango Quesadillas

This was the most unique quesadilla I've ever made and surprisingly delicious.  Ben thought it would have been great with the addition of chicken too... maybe next time.  I found this recipe at Our Best Bites.

Black Bean and Mango Quesadillas

1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas

Preheat a non-stick griddle or skillet to medium high heat.

Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.

Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese and cook until cheese is melted and tortillas are toasted and golden brown.

Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.

Tex-Mex Enchilada Casserole

A few weeks back I bagged the regular dinner schedule and we had almost an entire week of Mexican food.  I don't cook to please the kids - we all know that can be hard to do - but if Ben likes a meal I consider it a success and this was definitely a success.  The ingredient list is long but the casserole actually comes together quite quickly.  You could also easily omit the meat and it would still taste great.

Tex-Mex Enchilada Casserole

• 14 corn tortillas cut into thirds
• 1 1/2 pounds ground beef or turkey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 tablespoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded
• Chopped cilantro for garnish

1. Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
2. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 10-15 minutes.
3. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
4. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.  (I was only able to get 2 layers.)
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

Chipotle Chicken Tacos

I didn't get a picture of these but we really enjoyed them so I wanted to make sure I posted the recipe so I don't forget about it!  These do have a little kick, but with a generous helping of avocado and sour cream they were just right.  Actually, I realize now that the recipe calls for 2 teaspoons and I used almost 2 Tablespoons of chiles!  Oops.  I found this recipe here.  Yum!

Chipotle Chicken Tacos

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds) - I used 6 half breasts and it was about the perfect amount for the sauce.
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas (I used Costco uncooked tortillas.)

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Ranch Dressing (My new go-to recipe.)

I love ranch dressing but I don't particularly like store-bought varieties.  (Plus they are full of a bunch of "unnatural" ingredients.)  I've been making this recipe for a while but I've found one I like even better.  It has a few more ingredients but is still pretty quick and easy to make.  The recipe works perfectly with my Magic Bullet but you could blend it up in any smaller-size blender.

Ranch Dressing

• 3/4 cup light mayonnaise
• 3/4 cup light sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup buttermilk
• 4 green onions (use just the green parts) or 1 small bunch chives
• 3 tablespoons chopped fresh parsley (I usually use 1 tsp dried.)
• 3 tablespoons chopped fresh cilantro (I usually use 1 tsp. dried.)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Freshly ground black pepper to taste (I prefer just a dash.)

Combine all of the ingredients in a blender or food processor.  Store in the refrigerator for up to a week.

Creamy Tuscan Pasta Sauce

Monday is Italian night at our house so I was excited to find this new recipe to try.  Everything  came together really quickly - my kind of meal.  Another great one from Mel's Kitchen Cafe. 

Creamy Tuscan Pasta Sauce

• 4 tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• 1/2 tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, more to taste, if needed
• Diced fresh tomatoes, fresh basil for topping (optional)

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

Chewy Granola Bars

These granola bars are quick and easy and make a great after school snack.  I left off the chocolate chips (shocker, I know!) but they would have been delicious either way.  I also doubled the recipe and it filled a large cookie sheet perfectly.  The next time I make these I will probably use half as much brown sugar or leave it out all together... they were quite sweet and I think they'd still be good (and healthier) with the sugar adjusted.... I will have to play around with it next time.  This recipe came from here. 

Chewy Granola Bars

• 4 tablespoons butter
• 1/4 cup honey
• 1/4 cup packed light brown sugar
• 2 cups quick cooking oats
• 1 cup rice krispies cereal
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

1. Lightly coat a 9X11-inch pan with cooking spray and set aside. Or double the recipe and use a large jelly roll pan.
2. In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
3. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Using a piece of wax paper, press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars.
4. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Blondies (Applebees Knock-Off)

I think it's pretty apparent that I do a lot more baking than I do cooking.  And I love sweets... definitely a weakness of mine.  I sure wish I was more like my husband who rarely even craves them.  Anyway, these blond brownies are chewy goodness.  And add a scoop of vanilla ice cream on top... divine.  The recipe comes from Mels Kitchen Cafe.

Blondies (Applebees Knock-Off)

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 10 tablespoons butter
• 2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3/4 cup semisweet or milk chocolate chips (I also added white chocolate chips.)
• 3/4 cup chopped walnuts or pecans (I always omit nuts.)

1. Preheat the oven to 350 degrees. Line a 9X13-inch pan with foil and lightly grease with cooking spray.
2. In a medium microwave-safe bowl, melt the butter. Add the brown sugar and mix well. Add the eggs and vanilla and mix. Add the flour, baking powder, salt and baking soda and blend until combined.
3. Spread the batter in the prepared pan. Sprinkle the chocolate chips and nuts over the batter. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Whole Spelt Pumpkin Muffins

Tuesdays are muffin/sweet bread days on the breakfast menu.  And I look forward to it every week... I certainly love baked goods.  But lately I've been trying some new recipes to find healthier options for these breakfasts.  I've had my eye on this recipe for a while but didn't have any spelt.  (Didn't even know what it was!)  I finally picked up a can at Alpine Food Storage a month or two ago and made these babies.  In fact, we had them on three different occasions within a couple of weeks.  My kids gobbled them up, but really they love muffins in any way, shape or form.  I was surprised at how cake-like spelt flour is.  I have to say I prefer my denser pumpkin muffin recipe but these are a healthier alternative and still very good.  I will definitely continue to make them.  This recipe comes from 100 Days of Real Food.  Oh, and I added chocolate chips to mine. :)

Whole Spelt Pumpkin Muffins

• 1½ cups whole spelt flour
• 1 tablespoon pumpkin pie spice blend
  
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup honey
• ⅓ cup melted butter
• 1 cup pumpkin puree

1. Preheat the oven to 350 degrees. Line a muffin pan with liners and set aside.
2. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
3. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not over-mix.
4. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.

Strawberry Trifle

At my house we are thrilled that strawberry season has begun.  I have been picking up a case at Costco just about every week when I go and today I ordered cedar boards so Ben can make me some garden boxes to grow our own strawberries.  Can't wait.  I love trifles and opted to make this strawberry shortcake version for a large family gathering we had at our house last month.  I used pound cake but next time I will try angel food cake - either works.  I also used vanilla pudding but banana cream would have been delicious too.  Even banana slices with the strawberries would have been great... the possibilities are endless when it comes to trifle... In fact, I think I may try a Fourth of July version with blueberries.  This recipe came from the Taste of Home website.

Strawberry Trifle

1 cup cold milk
1 cup (8 oz.) sour cream
1 package (3.4 oz.) instant vanilla pudding mix
1 tsp. grated orange peel
2 cups heavy whipping cream, whipped  (The recipe doesn't call for any powdered sugar added to this but I think it's necessary.  I would start with 1/4 cup and add accordingly until desired sweetness is reached.)
8 cups cubed angel food cake
4 cups sliced fresh strawberries

In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. 

Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. 

Easter Morning Rolls

We had these fantastic gooey rolls for breakfast Easter morning.  I have been eying them for the past several years and finally got around to making them this year.  I think it will be a new tradition.  I love the symbolism.  You wrap the dough around a large marshmallow and when it's done baking the marshmallow has disappeared!  We had a little discussion about the similarities between the hollow roll and the empty tomb the morning of Jesus' resurrection.  It was a nice way to start out the day.

Easter Morning Rolls

1 package frozen bread or roll dough, thawed OR homemade roll dough.  I used this recipe.

6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside.  

Divide the dough into individual roll sized portions. Press each portion into a flat circle.  

Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.  

Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to over-bake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Cape Cod Apple Nut Carrot Muffins

Tuesdays are muffins/sweet bread for breakfast days so I was excited to find this recipe.  It's one I will definitely be making again!  This recipe comes from The Sisters Cafe.  They have tons of muffin recipes. 

Cape Cod Apple Nut Carrot Muffins

2 c. flour (I used 1 c. wheat flour and 1 c. regular white flour.)
1 c. sugar (I used coconut sugar... this substitutes well in almost any baked good recipe.)
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
1 c. oil (I used coconut oil.)
2 c. shredded carrots
1 lg. apple shredded
½ c. chopped walnuts
2 tsp. vanilla
½ c. raisins
3 eggs

Mix dry ingredients together. Then add remaining and mix. Fill muffin tins 2/3 full. Bake at 350° for 20-25 minutes. Makes 18 muffins.

Menu Planning

Cooking can be a huge drag for me when I don't have a plan.  There are few things worse in a day than knowing that dinner time is approaching and I have no idea what we are going to eat.  I am a much happier person when I know ahead of time what I'll be fixing.

I've tried monthly menu plans but have never been able to stick with them.  And to try to plan an entire month's worth of meals always seemed so overwhelming.  Recently though, I came across a great idea for menu planning and so far it has been a life saver for me!  I now plan my meals a week at a time according to daily themes:

Sunday:  Traditional Meat/Potatoes type meal
Monday:  Italian
Tuesday:  Comfort Food (Soup in winter / Salad in summer)
Wednesday:  Mexican or Asian
Thursday:  American (the sky's the limit with this one!)
Friday:  Pizza
Saturday:  Breakfast for dinner

So far this has made meal time much less stressful for me and the kids actually enjoy it because they can look at the meal schedule and know what's coming.  They are actually eating better.

I also decided that since breakfast is the most important meal of the day I wanted to have a plan for it as well.  I didn't want to be eating cereal every morning so here is what we've been doing for the past few weeks and it has been great for our family.

Sunday:  Baked Oatmeal and Smoothies
Monday:  Eggs & Toast
Tuesday:  Muffins or Sweet Bread and Smoothies
Wednesday:  Cooked Cereal (cream of wheat, risotto, quinoa, etc.)
Thursday:  Eggs and Toast
Friday:  Waffles or Pancakes & Smoothies
Saturday:  Cereal

We actually have spinach and fruit smoothies almost every day for breakfast because my boys love to drink them (especially with straws!) and I love that they're such a healthy start to the day!

This plan is adjustable and may be tweaked here and there as time goes by but I'm really happy with how it's been working for our family so far. 

George Foreman Grill Paninis

I tried something new tonight.  I don't have a panini press but I do have a George Foreman Grill that we received as a wedding gift almost twelve years ago (and which has been collecting dust lately).  It worked perfectly!  Maybe I'll be able to satisfy my frequent hankering for Zupas at home now.

These could be made any number of ways but here is what I used:

Boudin's Sourdough bread (Costco)

Avocado Aioli:
1/2 c. Greek yogurt
1 large ripe avocado, peeled and pitted
1 Tbsp fresh squeezed lime juice
1 clove garlic, minced
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
*Put ingredients in blender in order listed.  Blend until smooth.
 
Turkey
Mozarella Cheese
Tomatoes

Spread the aioli on one side of the bread.  Then layer the turkey, cheese and tomatoes.  Sprinkle a little salt and pepper over the top and then put the assembled sandwich on the grill and press the top down.  (You could also butter the outsides of the bread and sprinkle them with a little bit of garlic seasoning.)  Cook for about four minutes.  Cucumbers would have been delicious on this sandwich but we ate our last one yesterday!  Spouts or any other number of vegetables would have also been great additions.

Amazing Shrapnel Dip

I hosted a bridal shower this weekend and served this dip (recipe found here.)  Unfortunately, I forgot to take a picture until the dip was almost gone...this was all I could scrape out of the bowl.  I will definitely be making this one again...in fact, I think I'll make it again tomorrow.

Amazing Shrapnel Dip

• 1 can white beans, such as navy or Great Northern
• 1 can black beans
• 1 can corn - good quality is key (I used white shoepeg corn.)
• 1-2 avocados, diced
• 1/4-1/2 cup red pepper, diced
• 1-2 Roma tomatoes, diced
• 2 tablespoons finely chopped red onion
• 2-3 tablespoons finely chopped cilantro
• 1/3 cup Italian dressing, plus more if needed (I used a packet of Kraft Zesty Italian, made according to packet directions.)
• Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
• Salt and pepper to taste
• White, blue or yellow corn/tortilla chips for serving

1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. Add them to a large bowl.
2. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.

Whole Wheat Muffins

I found this recipe here and was intrigued because these muffins call for no sugar!  I didn't think it would be possible to make a tasty muffin with no sugar but my kids gobbled these up.  They were definitely not sweet as far as breakfast muffins usually go, but they were good!  And I think if I use more berries next time they will be just right.

Whole Wheat Muffins

• 1½ cups whole-wheat flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• ¼ cup oil (I used coconut oil.)
• ¾ cup orange juice or apple juice
• About 1 cup of total filling (berries, fruit, nuts, etc. – whatever your family likes!)
• Muffin/Cupcake liners

1. Heat oven to 400 degrees F.
2. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not over-mix.
4. Add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice and pour into muffin liners.  If you have an extra minute, pour the batter into muffin liners first (about 2/3 - 3/4 full) and add your filling individually to each cup - you can vary them or make them all the same.  Then gently mix filling into each cup with a fork or spoon.  Here are some options to consider for the filling:
   - blueberries
   - diced strawberries
   - peeled and diced pears
   - applesauce
   - either diced or mashed up bananas and chopped walnuts
   - raisins and chopped pecans
   - grated carrot and chopped walnuts
   - orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
   - a mix of dried fruit bits
   - jelly
5. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date if you want.

Lemon Crinkle Cookies

My friend Lauren made these for a baby shower recently and they were delicious.  (Hers were much more petite and cuter than mine.)  I asked her for the recipe and made them this past week.  The biggest compliment for any sweet treat around here is Ben's consumption of it.  He's eaten his fair share of these! 

In other news, I finally invested in a Silpat.  They are pricey (this one was $20 on Amazon) but considering the cost of parchment paper, it won't be long before this thing actually saves me money.

Lemon Crinkle Cookies

• 1 stick softened unsalted butter
• 1 cup sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 TBSP lemon zest (about one lemon's worth)
• 1 1/2 TBSP lemon juice
• 1/4 tsp sea salt
• 1/4 tsp baking powder
• 1/8 tsp baking soda
  
• 1 1/2 cups flour
• 1/2 cup powdered sugar

With a whisk, sift together the flour, baking soda, baking powder and salt.  Set aside.

In a separate larger bowl, cream softened butter and sugar till light and fluffy. Add in egg, vanilla, lemon zest and lemon juice.

Pour the flour mixture into the butter mixture and combine.

Line baking sheet with parchment paper (or use a Silpat).  Pour powdered sugar into a small bowl.  Roll cookie dough into small 1 inch balls and roll in sugar, coating evenly.  Place cookie balls 2 inches apart on baking sheet and bake at 350 for 9-10 minutes.

Cheesecake Stuffed Chocolate Chip Cookie Bars

Looking at this picture makes me want to make these again right now!  These were so good...especially cold right out of the fridge.  My friend Carrie just gave up sugar for an entire month.  I really don't know if I could ever do it...  I like things like this too much.

Cheesecake Stuffed Chocolate Chip Cookie Bars

Chocolate Chip Cookie Layer:
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chocolate chips 

Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line a 9X13-inch pan with aluminum foil and lightly coat the foil with nonstick cooking spray. Set aside.

For the cookie layer whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not over-mix. Fold in the chocolate chips until combined. Press half of the dough onto the bottom of the prepared pan. It will be a thin layer, so use lightly moistened hands to press the dough into a thin even layer.

For the cheesecake filling, mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.

Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It’s ok if there are small spaces; the entire top doesn’t need to be completely covered just make sure it is mostly covered with cookie dough.

Bake the bars for 30-35 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely. Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

Garlic Balsamic Crusted Pork Tenderloin

I've been wanting to try this recipe for a while so when I saw that Smith's had their pork tenderloin on sale the other day I couldn't pass up the opportunity.  I let this marinate for almost twenty-four hours and it was really flavorful.  And wow, tenderloin is every bit as tender as the name suggests.  It puts the other pork cuts to shame.  This recipe comes from The Sisters Cafe.

Garlic Balsamic Crusted Pork Tenderloin

4-5 garlic cloves, finely minced or crushed
2 Tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 Tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you have time, marinate overnight. If not, it will still be great.

Grill Preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let it rest before slicing.

Oven Preparation:
Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Add pork, and brown on all sides.

Transfer pan to oven.  (Or transfer pork to oven-safe pan like a 9X13 pan lined with tin foil, lightly coated with cooking spray.)  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and let it rest 10 minutes before slicing.

Tender Grilled Salmon

The big bag of salmon fillets was on sale at Costco a few months ago so I splurged and bought it.  I haven't cooked salmon at home for years.  Ben doesn't like fish so I usually reserve it for when we eat out.  But man, this is good stuff.  I've made this twice in the past month and I even convinced my kids to try it.  Bryce loved it.  This recipe requires some forethought as you have to let the salmon marinate for some time.  I like to let it sit in the juices overnight.

Tender Grilled Salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

**I broiled mine in the oven.  I set the salmon on an elevated rack on top of my broiler pan and cooked it for about fifteen minutes, flipping half way through.

Baked Chicken Taquitos

These were so good!  I'm not sure why I've never made taquitos before but I will definitely be making these again.  Like most kids, my kids love anything they can dip in something else so these were a hit with the kids.  We tried them dipped in guacamole, salsa and ranch dressing.  I didn't have corn tortillas so I used the uncooked flour tortillas from Costco.  I cooked them lightly on each side before wrapping them up with the chicken filling to bake in the oven.  I also did not spray the taquitos with cooking spray or sprinkle them with Kosher salt.  This recipe came from Mel's Kitchen Cafe. 

Baked Chicken Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa  (I used Herdez salsa verde.)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro  (I used about 1 teaspoon dried.)
1 green onion, sliced finely, white and green parts to equal about 2 Tablespoons
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (I used sharp cheddar.)

small yellow or white corn tortillas (or regular-size flour tortillas)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare this step ahead of time and keep the mixture in the fridge.)

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher salt on top. 

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.

Spinach Mandarin Poppy Seed Salad

We had this as a side salad with dinner the other night and Ben and I both thought it was a great salad.  We liked it so much I made it again the next night.  The dressing is my favorite poppy seed version to date.  As you can see from the picture, I only used spinach and I thought it worked perfectly.  BTW, I halved the dressing recipe and it was enough for both days of this salad.  A little goes a long way.

Spinach Mandarin Poppy Seed Salad

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

 

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

 

Poppy Seed Dressing

 

1/3 c. white vinegar
1 tsp. Kosher salt
freshly ground black pepper, a few turns
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds 

 

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds.  Store in the refrigerator or serve right away. 

Basic Baked Scones

I made scones for the first time the other night and my family loved them.  They were especially delicious with strawberry jam.  I can't believe I've never made them before... they are so easy.  This recipe comes from Our Best Bites.  I have been perusing their site a lot lately.  BTW, you've gotta love the Transformer plate in the picture.  That's what happens when you forget to take a picture until the last scone, which is sitting on your son's plate, is about to be consumed... no time to make it look nice.

Basic Baked Scones

1/3 cup real butter
1 ¾ cup flour
3 T sugar
2 1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk (I used all 6.)

Heat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt.  Cut in butter with pastry cutter until it resembles fine crumbs.

Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. 

Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar.

Cut into 6 wedges and separate on a cookie sheet.Bake 10-12 minutes.The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don’t over-bake.

 
While still warm, split and spread with butter and jam, lemon curd, honey-butter, just about anything! Or let them cool and use them for things like strawberry shortcake.