Strawberry Rhubarb Scones

Strawberry RhubarbStrawberries. Rhubarb. In a scone. Do I need to say more? A delightful little lunch, or afternoon snack. Serve with a cup of tea. Enjoy your time in a quiet nook with an excellent book and you are sure to enjoy your day.

Recipe from Dessert First Girl

 

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold, cut into 1-in pieces
  • 1/2 cup (70 g) chopped strawberries
  • 1/2 cup (70 g) chopped rhubarb
  • 1 cup (230 g) heavy cream

1. Combine flour, sugar, baking powder and salt. Cut in butter.

2. Stir in strawberries and rhubarb. Fold in cream until just combined.

3. Shape into a disc and cut into 8 triangle-shaped scones. Place on baking sheet lined with parchment paper, or wax paper.

4. Bake for 14 minutes at 425 degrees.

5. Eat and enjoy!

Bacon Cheeseburger Potato Boats

Bacon Cheeseburger potatoesWoo hoo! It’s Secret Recipe Club time! This month I was in a bit of a rush.  I signed up for Secret Recipe Club, and then we booked a vacation. No problem, I just needed to get my butt in gear and make something as soon as I received my assignment. I was very lucky to receive Get Off the Couch and Cook. I found so many recipes I wanted to make. I fully intend to make a few more of them when we get back from vacation. I ultimately chose to make Sasha’s recipe for Bacon Cheeseburger Potato Boats, and am I ever glad I did. What a yummy supper! Head on over to her site and you will find supper recipes galore!

  • 6 russet potatoes
  • 3 Tbsp butter, melted
  • 6 slices bacon
  • 1 lb. ground beef
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • small can diced tomatoes, drained
  • 1 cup shredded cheddar cheese

1. Bake potatoes for 1 hour at 400 degrees. Cool for about 20 minutes.

2. Cook bacon until crisp. Remove from skillet, and drain grease. Cook beef in same skillet, until browned. Stir in Worcestershire, peppers, salt and tomatoes. Cook  for about 5 minutes. Crumble bacon, and stir into beef mixture. Remove from heat.

3. Slice potatoes in half and scoop out potato flesh. Brush both sides with butter. Broil skin side down for about 6 minutes. Remove from oven and fill with beef mixture. Top with shredded cheese. Return to oven and broil until cheese is melted (about 2-3 minutes).

4. If desired mix leftover potato flesh with additional butter, salt and pepper, and serve on the side.

5. Eat and enjoy!


Chili Spiced Porcupine Meatballs

Porcupine MeatballsSometimes when telling the kids what’s for dinner. You receive “the face”. The face that you know means the kids are rally not looking forward to dinner. Our kids love meatballs and usually we are greeted with lovely smiles all around. Not so when your youngest actually thinks you are cooking up a big ol’ porcupine for dinner. She was worried. When I explained that porcupine meatballs, are not actually porcupine, they have rice baked in them to make it look like quills, the happy meatball smiles returned.

Recipe from It’s a Keeper

  • ½ cup uncooked long grain rice
  • ½ cup water
  • ⅓ cup finely diced onion
  • 1 tsp salt
  • ½ tsp celery salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • 1 tsp chili powder (divided)
  • 1 lb ground beef
  • 1 can (15 oz) tomato sauce
  • 1 cup beef broth
  • 2 tbsp brown sugar
  • 2 tsp Worcestershire sauce

1. Mix together rice, water, onion, salt, celery salt, pepper, garlic powder, cumin and 1/2 tsp of the chili powder in large mixing bowl. Add beef and mix well. Shape into 1 1/2 inch meatballs.

2. Mix together remaining ingredients, including leftover 1/2 tsp. chili powder. Place half in casserole dish. Place meatballs on top of sauce. Cover with remaining sauce. Cover casserole dish and bake for 45 minutes at 350 degrees.

3. Eat and enjoy!

Entirely Too Rich Corn Bread

Corn BreadCorn Bread is certainly a staple in this house. A side dish often to be found on our plates. I usually make up a big 13×9 inch pan and we have it for supper, and then through the week for snacking. Sometimes though, I just want a smaller pan. I found this recipe in The Old Farmer’s Everyday Baking Almanac, and decided to try out this loaf sized bread. Conveniently I had all the ingredients in the house. Sorry Canada friends, the small little corn bread packages are from the States. A gift from my folks when they come home with all out U.S.A goodies!

  • 1 1/2 cups frozen corn, thawed
  • 1 box (8 1/2 ounce) corn bread mix
  • 3/4 cup sour cream
  • 1/2 cup butter, melted
  • 1 large egg

1. Mix together ingredients. Pour into greased loaf pan.

2. Bake for 40 minutes at 350 degrees.

3. Eat and enjoy!