Coconut Lime Scones

I love it when you pin a recipe, make it and it turns out better than you imagined. I saw this recipe at Krista's Blog, A Handful of Everything. I love scones, lime and coconut and the fact that this recipe used coconut oil was a plus. I bought a tub of Coconut Oil at Costco and am anxious to use it. The coconut oil and coconut gave these scones a great flavor and texture--the lime just added to their goodness.
I made them for Mother's Day and I will probably make them again this weekend for my girls. They are delicious. Thanks Krista for this great recipe--I made a few small changes because that's what bloggers do!

 Coconut Lime Scones
1/4 cup sugar
zest from 1 lime
1 1/2 cup flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 tablespoons lime juice
3 tablespoons cream
1 egg
coarse sugar
Put sugar in a bowl and add lime zest--rub the sugar and zest between your fingers. It will smell wonderful. Add flour, salt, and baking powder. Stir to combine, add coconut oil and cut in with 2 knives or a pastry blender. You will have coarse crumbs. Add the coconut and stir. Mix together the lime juice, cream and egg. Add to dry ingredients, stir gently. Dump shaggy mixture on a Roll'Pat and knead gently just till mixture comes together. Do not over mix. The less you handle scones the more tender they will be. Pat in a circle about 6 to 8 inches. Cut into 8 wedges. Brush top of scones with cream and then sprinkle coarse sugar on top. Place scones on a stone or sheet pan, wedges should be about 2 inches apart. Bake at 425 for 11-13 minutes. Do not over cook. Edges may start to turn light brown but you don't want brown bottoms!
Remove from pan and place on cooling rack. When scones are just cool drizzle with glaze. Serve soon.
You can also freeze the scones before they are baked, flash freeze and then place in a freezer baggie. Cook frozen scones at 425 for 11-13 minutes, use within a month.
Glaze
zest from 1 lime
1 cup powdered sugar
lime juice to desired consistency
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Taco Chopped Salad

I wish I could say that my weekly menu plans were chosen from all the fun foods on my Pinterest boards. But really it is something like this: I look in the pantry, fridge and freezer and see what needs to be used. This week I had a half a bag of my favorite tortilla chips that somehow got crushed, a few olives, and 2 heads of romaine that were screaming 'use me'! I also had some shredded cheese and some freshly made Cracked Pepper Dressing. This looked like the perfect week to have Taco Salads!
Chopped Salads make a stunning presentation. And as I tell my girls--presentation is everything. Chopped Salads are great for picky eaters; they don't have to eat the tomatoes or beans or whatever they don't like.
So here is my version of:

Taco Chopped Salad:
1 pound ground beef
1 onion
1/2 cup Catalina Dressing
1/4 cup water
1 teaspoon chili powder
1 can black beans, drained and rinsed
Brown ground beef and onion, season with salt and pepper. Add dressing, water, chili powder and beans, simmer for a few minutes, adding more dressing or water to taste.
On a large platter make rows of:
shredded romaine
spinach
chopped tomatoes
shredded cheese
diced avocado
matchstick carrots
cucumber
chopped red pepper
any other veggies that sound good
tortilla chips or Frito's
ground beef and bean mixture 
Serve with Ranch or Cracked Pepper Dressing
Printable Recipe 

TWD/BWJ Rhubarb Baby Cakes

While Rhubarb Baby Cakes may not win a beauty pageant they do taste delicious! This sweet cake starts out with a brown sugar caramel sauce and chopped pecans.  Thin slices of rhubarb are layered over the pecan/caramel sauce. Top all of this goodness with yummy cake batter. This bakes into a delicious little cake with tart rhubarb and sweet pecan caramel sauce on top.
You can make this recipe with any kind of fruit--think apple, peach or how about blueberries? This is a baby cake but you can also make the cake in a larger cake or spring form pan. The possibilities are endless.
Check Erin's blog for the complete recipe. Then check the TWB/BWJ  LYL and see what other bakers did with this recipe.

Vietnamese Summer Roll Salad

Thai Chicken Salad is a family favorite--but I think we may have a replacement! This salad has all the element of delicious Spring Rolls only in a salad form--what could be better. It is gluten free, has little fat but is very high on flavor. Vietnamese Summer Roll Salad will make it on my menu often this summer. Please do try it. The prep took a few minutes but the shrimp cooks up in a minute and it is ready to eat. There are complete detailed recipe instructions on Tasty Kitchen. But here are the basics and our adaptations.

Vietnamese Summer Roll Salad
8 ounces Mai Fun glass noodles, thin
2 whole shallots, sliced thin
1 tablespoon coconut oil
1/2 pound shrimp, deveined and shelled
1/2 cup fish sauce
3/4 cup rice wine vinegar
2 tablespoons grated ginger
1/2 teaspoon red chili flakes
2 tablespoons honey
1 whole cucumber, partially peeled and cut in match stick pieces
2 peeled carrots, julienne
1/2 of a large red pepper, cut in match stick pieces
1 cup bean sprouts
1 cup finely shredded cabbage or Napa
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped peanuts
fresh lime wedges 


Make the dressing by combining the fish sauce, vinegar, ginger, chili flakes and honey in a small bowl, whisk together.
Put dry noodles in a bowl, pour boiling water over noodles and let sit in the water until noodles are tender, about 6-8 minutes. Drain noodles and rinse with cold water, drain again.
Heat coconut oil over medium high heat and add shallots. Cook shallots until golden brown, remove from pan. Add shrimp to the hot pan and cook for about 3-4 minutes--don't overcook. Remove shrimp from the pan. 
Assemble the salad in a large bowl by combining the cucumber, carrot, bean sprouts, red pepper, noodles and cabbage. Toss to combine. Add the basil and cilantro, shallots and peanuts. Top with shrimp. If you are going to consume the entire salad add the dressing and toss. Serve with lime wedges. This salad will feed about 6 main dish servings. You can also serve the dressing on the side--this way the salad will keep in the fridge for a day or two.
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1 year ago-----Potatoes Au Gratin in a Crock Pot
2 years ago----Baked Creamy Pork Taquitos
3 years ago----Salsa--Quick
4 years ago----Amazing Chocolate Toffee Sugar Cookies

Fire Station Fun!

Cedar Hills gets a new big fire truck, this calls for a small town celebration. Complete with displays, speeches, hot dogs and many photo ops. EJ had a great day!

 

Olive Oil Granola

I have tried many granola recipes--you will find several on my blog--all delicious. But I had not tried granola that contained olive oil so of course I had to. Now I have another granola recipe that I love. This granola has plenty of sweetness: honey, pure maple syrup and brown sugar. It is flavored with cinnamon and cardamom, nuts and dried fruit round out the list of ingredients.
This granola stayed in chunks (maybe because of the egg white?) which I like--it is much easier to snack on. You also add the dried fruit before you cook it so the fruit is stuck to the yummy chunks of goodness. I liked it and will certainly make it again. I found it while looking at quilt blogs. It was a fun surprise in the middle of beautiful quilts!

Olive Oil Granola
4 1/2 cups old fashioned oats
1/2 cup extra virgin olive oil
1/2 cup brown sugar
1/4 cup honey
3/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
2 cups nuts/seeds (I used raw cashews and slivered almonds)
3/4 cup dried fruit (I used King Arthur Flour's Fruit Cake Blend--best dried fruit on the planet)
1 egg white
Mix all ingredients except egg white in a large bowl stir until all the sweetness is incorporated. Whisk egg white and add to mixture, stir. Pour mixture on a sheet pan that is covered with parchment paper.
Bake at 325 for about 45-50 minutes, stir every 15 minutes. It will firm as it cools.
Serve on plain Greek Yogurt with fresh berries. It also makes a yummy snack.
 Thank you Crazy Mom Quilts for this fun recipe. She also has some amazing quilts to drool over.

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Strawberry Rhubarb Crisp

It has been a long cold winter in Utah. We had our first 70+ degree day yesterday, looks like spring just might make it. I looked out my kitchen window to our barren garden space and I think overnight our rhubarb plant shot up. I did a close up and realized the rhubarb was perfectly tender and ready to turn into a yummy dessert. My sweet Mother-in-Law Geneel was coming to dinner and I know she loves rhubarb. This was the perfect dessert to top off our meal of Teryaki Salmon and Orzo Pasta. We are one happy family!

Strawberry Rhubarb Crisp
2 cups fresh rhubarb, 1/2 inch slices
2 cups strawberries, hulled and quartered
3/8 cup sugar
zest from 1 orange
1/4 cup fresh squeezed orange juice
1 tablespoon cornstarch
Mix together strawberries, rhubarb, orange zest and sugar. Combine cornstarch with orange juice and stir. Pour over fruit and stir to combine. Put mixture in 8 inch round baking dish--I'm sure an 8 inch square pan would work too. 
Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
3/4 cup quick oatmeal
6 tablespoons cold butter, sliced
Mix together dry ingredients and cut in butter with a pastry blender or your fingers until the mixture is in crumbles. You could use your food processor or mixer but I didn't want to dirty them. It was easy to mix by hand. Sprinkle the topping over the fruit mixture completely covering. Bake at 350 for about an hour or until the fruit is bubbling and the topping is golden brown. Serve warm with whipped cream or ice cream.
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I did a Google search for Strawberry Rhubarb Crisp. A recipe by Ina Garten was the winner. It had 42 reviews and almost all were 5 stars. I read the comments and made a few adjustments. I also cut the recipe in half as I wasn't feeding a small army! This recipe would easily feed 4 to 5 adults. I would certainly make this again, we all gave it 5 stars. Next time I will add some chopped walnuts to the topping. The tasty dish will be made often this summer.

Corn Bread

I do love a nice slice of corn bread, layered with honey butter or butter and fresh strawberry jam. Corn Bread is the perfect accompaniment with chili and stew. So why has it taken me 5 years to post a Corn Bread recipe? Simple--I couldn't find one that I loved. They were either too sweet (not a bad thing but I don't really want corn bread to count for dessert), too crumbly and dry, wrong texture etc.
I was determined to find a corn bread recipe that I could call my favorite. I often go to The Joy of Baking when I want yummy recipes--she does not disappoint. This site has great recipes and many video tutorials if you want to actually see someone making the recipe. Great for beginners.
Well The Joy of Baking came through again. She has many variations to this recipe and a great video. Here is the recipe I made. 

Corn Bread
Turn oven on to 400 degrees and put a cast iron skillet or a 9 inch cake pan in the oven with 4 tablespoons butter. When the butter melts remove from oven--don't burn the butter, although browned butter just might tasted good??
In large bowl whisk together:
1 cup corn meal
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
 In a smaller bowl whisk:
1 large egg
3/4 cup buttermilk
3/4 cup milk (I used 1%)
Make a well in the center of the dry ingredients and pour in the liquid ingredients add 2 tablespoons of the melted butter. Gently stir just until combined--don't over mix. Swirl the remaining butter around in the pan making sure the sides get buttered. Pour the mixture in the buttery pan and bake at 400 for 18 minutes. A pick should come out almost clean. Don't over bake--no one likes dry corn bread. I made this in a 9 inch cake pan. It was delicious. I will bake it in a cast iron pan next time and see if there is any difference.
Serve warm with honey butter. This is one delicious comfort food!
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Great American Brownie Pie

Brownies are one of my favorite food groups. I like cakey, chewy, with nuts, without nuts, frosted and unfrosted. So what makes this brownie recipe stand out? It has to be the addition of almond extract, almonds, maraschino cherries and white chocolate chips. Its fun pie shape was unusual and made a fun presentation. This made a delicious Sunday Dessert--everyone loved it. I'm happy to add it to my list of yummy brownie recipes!

Great American Brownie Pie
1/2 cup butter softened
3/4 cup sugar
2 eggs
2 tablespoons corn syrup
1 1/2 teaspoon almond extract
2/3 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/3 cup chopped maraschino cherries
1/3 cup sliced almonds
1 cup white chocolate chips (I used mini white chips)

Cream butter and sugar, add eggs, corn syrup and almond extract. Mix well. Combine flour, cocoa and baking powder, whisk to combine. Add to creamed mixture and stir gently. Drain chopped cherries on paper towels. Fold the cherries, almonds and chips into batter.
Spread mixture in a deep dish 9 inch pie plate that has been sprayed with Pam for Baking. Bake at 325 until a toothpick comes out clean--about 35-40 minutes. Cool. Serve with whipped cream or vanilla ice cream, garnish with cherries and almond slices.
Recipe from Taste of Home Cookies--credited to Edie Despain from Logan, Utah.
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Yucatan-Style Chicken, Lime and Orzo Soup

I'm excited to share my new favorite soup with you. It's still on the cold/freezing side in Utah so soup is on the menu. I love my 30 Minute Chicken Soup but I was looking for a chicken soup with rice. I was searching one of my favorite blogs One Perfect Bite and found this delicious recipe. Now it doesn't have rice but a rice shaped pasta called Orzo. I cook with Orzo often, Teryaki Salmon with Orzo pasta is a family favorite.

Yucatan-Style Chicken, Lime and Orzo Soup
3/4 cup Orzo (rice shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, diced
6 garlic cloves, pressed
2 jalapeno chilies, sliced (the size of jalapenos can vary greatly as can the heat in each chili, I used one large jalapeno and it was too hot. Next time I will use less.)
3/4 pound boneless skinless chicken breasts, cut in matchstick size strips
6 cups low salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded and chopped
1/4 cup fresh cilantro
Cook Orzo in boiling salted water until just tender, drain.
Heat oil in a large saucepan over medium heat. Add onion, garlic and chilies. Saute until onion just begins to brown about 4 minutes. Add chicken and saute 1 minute. Add broth, lime juice and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in Orzo and cilantro. Season with salt and pepper. Sprinkle additional cilantro on top.
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This soup was light and refreshing. The lime juice added a wonderful flavor and the jalapenos heated things up a bit. Thank you Mary for sharing a great recipe. One Perfect Bite is a blog you want to check daily--her photography is beautiful and her food ranges from homey to gourmet! You will always find something you can't wait to make. And Mary always leaves the sweetest comments on my little blog--what an awesome lady!

One Year Ago------Lemon Loaf Cake
Two Years Ago----Quiche Supreme --I know this is delicious, we had it tonight for dinner!
Three Years Ago---Little Citrus Muffins
Four Years Ago---Fresh Salsa

BBQ Chicken Salad

Hello Again!

Jill here, Cindy's daughter.  Every once in a while I like to hack into my momma's blog and post a thing or two.

Recently, my handsome man Scotty started working nights, so I get to make tasty salads every night for dinner...he is a meat and potatoes kind of guy, so salads rarely (and by rarely, I mean never) make an appearance as the main dish on my menus. 

A few nights ago, I started throwing things together for a salad and by the end I had created something delicious. I'm going to take you step by step through the process, there is no real recipe here. And, although all the components might not seem to work, they really do...trust me on this one!!

First, let's make the dressing. a few weeks ago my mom posted this Honey Mustard Sauce. As is turns out, it makes a fabulous salad dressing. seriously folks, do yourself a favor and go make this dressing right now. It's very simple but the flavor will amaze you. It will keep in your fridge for atleast a week, probably longer but it's never lasted that long in my fridge. It may seem a little *Ahem* fattening, but come on...we are eating salad for pete's sake. We can afford a few extra calories, right?? :) I'm sure you can slim it down easily with low-fat mayo if you feel the need.

Next, cook up some chicken.  I love the chicken tenders from Costco...you can cook two or twenty, it just depends on how many people you are feeding.  Put them in the pan frozen, and squeeze a little bit of BBQ sauce (I like Sweet Baby Ray's) on the frozen chicken. Put a lid on the pan and cook it on medium heat for 10-12 minutes.  when it's done, slice it up, and throw it in a bowl with some more BBQ sauce.

This chicken can be made and refrigerated for a few days, so I usually make enough for a few salads. This will cut down your prep and clean up time on an already quick meal!

Next, let's make the salad.  Slice up some Romaine. I love slicing lettuce...there is something about the sound of a blade slicing through crispy lettuce that is almost therapeutic. Is that weird? Probably. I'm weird. 

I also like to julienne carrots in there. Have you ever used a Julienne peeler? It's quite possibly the best $10.99 you will ever spend...not kidding. I use this thing nearly every day...salads, stirfry, pasta dishes, soups, you name it!

Mine is from Pampered Chef. If you ever use carrots, this needs to be in your kitchen.

After you julienne your carrots, thinly slice some green onions to throw in there too. Oh, and grate a little sprinkle of cheddar cheese in there to, just to add a little more depth.

The last thing for the salad is your "crunch". Normally, I would use croutons, but these crispy wonton strips are the perfect amount of texture and crunch needed to complete your salad.

You can find them in the produce section with the salad toppings (or you can make you own, but who has time for that these days? right??)

Throw it all in a bowl (and decorate it with your beautifully julienned carrots...appearance is everything, afterall) and serve it up!!  It's fresh and hearty, without being too heavy.  There is a great range of flavors and textures that all work perfectly together.

So, quick recap...

- Honey Mustard Dressing (I usually double this recipe to use several times)

- Chicken sliced and tossed with BBQ sauce

- Romaine Lettuce

- Julienned carrots

- Green onions

- Grated cheese

- Crispy wonton strips

* And any other goodies that suit your fancy...this is America afterall, you can put what ever you want in your salad :)

Thanks for letting me stop by, I'm sure you'll be seeing me again!!

Craft Day and Hot Dog Cookies

I am the lucky Aunt to several cute little gals. We enjoy getting together for a craft day. It was Spring Break so the timing was perfect, we had a whole afternoon to enjoy. Luckily Candise was in town so I had help--help is always good when it is 6 to 1!
We started the day by making collages. We scoured the craft section at Walmart and found plenty of choices. Half sheets of white core board provided the canvas, tacky glue was thick enough to hold things in place. After a few minutes of inspiration the girls were ready to create, and creat they did! I was impressed with their creativity and thier ablilty to stick to a task.

 

While the collages dried and the little girls played Rachel and Mandy--both budding bakers were game for making 'Hot Dog' cookies. I had the dough made and the girls created. I saw the cookies on Erin's Blog, Making Memories...One Fun Thing After Another. It is part of her blog header and every time I open her blog I had to smile--hot dog cookies!
The girls had fun and the 'hot dogs' were really just yummy butter cookies with 'ketchup' and 'mustard' frosting! Check Erin's Blog for the complete recipe.
We had a great afternoon and left with the promise together again soon.

.

Sunshine Breakfast Casserole

Several years ago we were invited to a Ward Party and asked to bring this casserole. The recipe was given to me by a dear friend and great cook Marlene Black. It has become a family favorite ever since. Now, it probably won't win any beauty pageants but once you taste it you won't care. This is what breakfast should taste like. Serve with some fresh salsa, or Pace brand. Add a fruit salad and some juice and you will be able to feed a crowd and enjoy the meal with them.
We had a crowd here for breakfast this morning--this was perfect.

Sunshine Breakfast Casserole
6 cups frozen hash browns--thaw (you will have about 4 cups)
1 1/2 cups cottage cheese
3 cups grated cheese (I used 1 cup Extra Sharp Cheddar and 2 cups Jack Cheese--but use what you love)
6 eggs beaten
1 pound diced bacon
1 large onion, diced
Cook diced bacon until crispy, drain off most of the grease then add onions, cook till soft. Let cool slightly
Mix all ingredients together, pour in a 9x13 pan that has been sprayed with Pam. Smooth mixture.
Bake at 350 degrees for about 35 to 40 minutes until set and bubbly. Cool for 15 minutes before serving. Serve with fresh pico or diced tomatoes and green onions.
Printable Recipe

Coconut Lime Dessert

You know I love a good chocolate dessert but lately I have been craving citrus! It started with Lemon Pie Bars and now I have a wonderful lime/coconut dessert. This dessert is made in the food processor, it comes together in a moment but the waiting time is difficult. This no bake dessert needs to chill for several hours. The good thing is that you can make it a day or two ahead. Keep it in the freezer, remove 10 minutes before serving and it is just delicious.
This recipe came from Jill's high school friend Sarah. She blogs at Red Head Recipes. Thanks Sarah for one great recipe.

Coconut Lime Dessert
Crust
1 sleeve graham crackers
1/2 cup coconut
2 tablespoons brown sugar
6 tablespoons melted butter
Put graham crackers, coconut and brown sugar in food processor till crumbly. Add melted butter, pulse. Press crumbs in a 10 inch tart pan that has been sprayed with Pam. I used 3,  6 inch pie pans--perfect for sharing. Bake for 10 minutes at 350 for a crisper crust or put in the freezer for 15 minutes.
Filling
2 8 ounce packages cream cheese
1 can cream of coconut--found on the drink aisle
1/2 cup fresh lime juice, 3 or 4 large limes
grated zest from 1 large lime
1/4 cup sugar
1/2 cup heavy whipping cream
Wipe crumbs from food processor, put in cream cheese--it can be cold, coconut cream, lime juice, zest and sugar. Process until very smooth and creamy. Scrape mixture in a large bowl. Add cream to the bowl of the food processor (no need to wash--isn't this easy) watching closely turn food processor on for a few seconds--it will whip the cream. If you overdo it you will get butter--which isn't a bad thing but for this recipe we want whipped cream. Fold cream into cream cheese/lime mixture pour into pan(s). Freeze for 4 hours. Remove from freezer 10 minutes before serving. Enjoy one delicious dessert!
To make this gluten free--just pour mixture into ramekins or individual small bowls. It is delicious without the crust.
Printable Recipe

Time for General Conference

Twice a year we are privileged to hear from our church leaders. It's something I look forward to with great anticipation. Messages of encouragement, spirituality and church doctrine are given. It is always positive and can be a great blessing to anyone who will take the time to listen. Try it--you might like it!