Cinnamon Chip Buttermilk Scones

I am PASSIONATE about scones!

Scones are such a treat.  You have to know what you are doing when it comes to scones.  The BUTTER MUST BE COLD!  You cannot over work the dough either.  A too-dry scone can ruin my day.  It should be crumbly yet moist.  Buttermilk is an unsung hero of so many bread products.  Start substituting buttermilk in your baked goods and you will never go back!! At any rate…..  I took on scones and won!  It took about 6 batches to get one that I really liked, but it was worth it and now I feel like I could teach anyone to do it!  PLEASE email me if you have questions!

Cinnamon Chip Buttermilk Scones

Ingredients:

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter – cold
1 cup buttermilk
1/2 cup cinnamon chips
1 tablespoon sugar for sprinkling
Directions:
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add cinnamon chips…..yummy!  You can put something else in if you like!!!

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Sprinkle the tops with sugar and bake for 12-14 minutes, or until VERY lightly tanned. Serve warm, split in half with butter and more butter, and then some more butter.  Enjoy!!!

Kitchen Sink Cookies

Yes, with cookies….MORE is BETTER.

I just love me some freaking cookies.  If you are one of my 3 readers, you know that I have a cookie problem.  Fortunately I have many ways to dispose of them….there is my husband, my neighbors, the teachers at my husbands work, the players on his basketball team, my colleagues….the list goes on.  Most people yell at me when they see me with my tupperware as I am detrimental to their waistlines.  I just LOVE making cookie recipes!  The house smells so wonderful!  It feels homey and happy.  I am a cookie-monster.  What can I say?  By the way!  Please come “like” me on Facebook I will like your page right back!

Kitchen Sink Cookies

Ingredients:
1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
3 tbsp vanilla extract
1 tsp coconut extract
1 tsp baking soda
1/4 tsp salt
1 1/4 cup all purpose flour
1 cup rolled oats
1/2 cup mini chocolate chips
1 cup shredded coconut
1/2 cup butterscotch chips

Direction:
Preheat oven to 350.
In a mixer, cream butter and sugars.  add egg and extracts.  In a seperate bowl mix the flour, soda, salt, and rolled oats.  Slowly add to the mixer.  Add chips, and coconut until all is mixed together ( on a low setting.)
Drop by rounded teaspoons onto ungreased cookie sheets.  Bake for 8-10 minutes a batch.  Yields approximately 36 cookies!!

Easy Blueberry Coffee Cake

Got 10 minutes?  You have dessert then!

Easy Blueberry Coffee Cake

Ingredients:
First phase:
2 cups biscuit mix
2/3 cup buttermilk
1 egg
2/3 cup blueberries
2 tbsl sugar
sprinkle of cinnamon
Second Phase:
1/3 cup biscuit mix
1/3 cup brown sugar
1/4 cup rolled oats
1/4 tsp cinnamon
2 tbslp butter
10-12 blueberries

Directions:

Preheat oven to 400 degrees.  Spray a deep pie dish with cooking spray.  Mix all items in phase one and pour into pie dish. 
Take all ingredients of phase 2 and cut with a pastry cutter until all crumbly.  Spread over top, sprinkle with the last blueberries!
Bake for 20 minutes.  Serve plain or with vanilla icecream! 


Kelsi’s Sweet & Sour Meatballs

So….at my house, I like to have people “guest star” their recipes during an event.  These were GONE immediately.  I wish my photos could do them justice, but this will just have to do.  On Superbowl Sunday we have a party.  This year I asked the gals to make their favorite dishes and bring a recipe!  This is my good friend Kelsi’s recipe.  If you are a reader of my blog, you will remember her from my “Kooking with Kelsi” post.  We need to do that again, it was a blast….but I digress!  These are amazing Sweet & Sour Meatballs, and very easy!  Enjoy!

Sweet & Sour Meatballs
Ingredients:
1 can pineapple chunks
1 package frozen pre-cooked meatballs ( or make them yourself – bake off first though)
1/2 cup water
1/2 cup sugar
1/4 cup vinegar
2 tsp soy sauce
Cornstarch

Directions:
Preheat oven to 400 and cook meatballs per instructions.  In a asmall pan mix the water, soy sauce, vinegar, and 1-2 tsp cornstarch until think and clear.  Allow to boil, then simmer.  Put the meatballs in your corckpot, pour mixture over them and mix.  Place the whole can of pineapple chunks including juice over meatballs and stir again.  Cook on low for 1 hour.  Keep on low heat while being served.
Enjoy – these were GONE within an hour.  So delicious!

The Balls…..
THE PARTY!!

Lime & Chili Pepper Steak Asian Salad Wraps

An Asian twist on a delicious marinated steak!
Here is another recipe using the fabulous Max’s Lime & Chili Pepper Marinate from Chateau Poe!  I will again give you the rundown on how to marinate and broil the steak for the recipe:
I decided top marinate a Top Sirloin as I like to do sauce-y and marinate-y recipes on less expensive cuts of steak.  I marinated my steak overnight in an airtight container:
Marinate overnight in the fridge in an airtight container
I used 2/3 cup but you will need to eyeball it to make sure there is enough to cover the top and bottom.  About 30 minutes before my broil the next day I brought it out of the fridge to bring up the temp somewhat.  I like to do this with most meats I cook with as I feel that is hinders the cooking process less. I broiled at 450 6 inches below the top element for 6 minutes on each side:
I like to use a heavy pan, a higher end one that will hold the heat really well.  Cover the bottom with olive oil.  Pull out and take out of pan immediately and allow to rest on a carving board for 10 minutes.  Remember steaks keep cooking after you pull them out so if you prefer your steak less done, pull out early, but split it equally – 6 minutes each side, or 5 minutes each side, not 4 and 8, etc.
Lime & Chili Pepper Steak Asian Salad Wraps
Yields 10 salad wraps
Ingredients:
1 marinated and broiled steak per the instructions above
1 package rice paper wrappers (approx 8 inch across)
1 carrot matchstick cut
shaved Parmesan

Directions:

Cut steak into long strips and set aside.  Take a rectangular cake dish to Pyrex dish and put warm water into it.  Lay out a large Dish cloth ( non fuzzy) to work on.  Place a rice wrapper into the water for about 8 seconds or until pliable.  It takes a while to get the hang of it.  Lay it in the towel and place the salad, carrots, Parmesan cheese and steak on the center “burrito style.  Wrap snugly like a burrito, you want to be quick so that the wrapper is damp and sticks together when you wrap them.  They will start out a little crazy looking but you will get the gang of it!  Brightly colored vegetables are great but be careful of sharp edged items, you need to place them deep into the salad so they do not rip the wrapper.  Slice in half and serve with a dipping sauce – I used Max’s Lime & Chili Pepper Sauce to dip mine it!  YUM!

Lime & Chili Pepper Steak Salad

A nicely marinated and broiled steak can change your outlook on life.

Don’t you love finding new products?  I am an Oregonian and we believe in sourcing locally.  When I found out my boss makes his own sauces I had to ask to try them out!  The company is called Chateau Poe and it is a husband/wife team who make great sauces!  They also make a hot buttered rum mix that I will blog about later ( YUM!)  But today, folks, I am talking about their Max’s Grilling & Marinate Lime and Chili Pepper Sauce:

www.chateaupoe.com

I decided top marinate a Top Sirloin as I like to do sauce-y and marinate-y recipes on less expensive cuts of steak.  I marinated my steak overnight in an airtight container:

Marinate overnight in the fridge in an airtight container

I used 2/3 cup but you will need to eyeball it to make sure there is enough to cover the top and bottom.  About 30 minutes before my broil the next day I brought it out of the fridge to bring up the temp somewhat.  I like to do this with most meats I cook with as I feel that is hinders the cooking process less. I broiled at 450 6 inches below the top element for 6 minutes on each side:

I like to use a heavy pan, a higher end one that will hold the heat really well.  Cover the bottom with olive oil.  Pull out and take out of pan immediately and allow to rest on a carving board for 10 minutes.  Remember steaks keep cooking after you pull them out so if you prefer your steak less done, pull out early, but split it equally – 6 minutes each side, or 5 minutes each side, not 4 and 8, etc.

Now for the recipe, and what was my lunch on Sunday!

Lime & Chili Pepper Steak Salad
yields 4 entree salads

Ingredients:
1 broiled steak (see above) sliced in long strips
Mixed salad greens
Shaved Parmesan cheese
Sliced carrots
Tomatoes
Chateau Poe Lime & Chili Pepper Sauce

Directions:
I am not going to insult your intelligence – build your salad However you like.  I put another drizzle of the sauce over the top of my salad and the drippings from the steak was enough that I needed no dressing, but if I were to suggest one I would go for a champagne vinaigrette, not an “Italian” style as the herbs will be overpowering. Enjoy your salad and pat your back for being so fabulous that you made such a fancy salad!