Simply Fabulous Chocolate Orange Scones

So I went to Crackers for breakfast with some friends last week.  I ordered their cranberry orange scone and it was absolutely delicious - not too dry, not to sweet, and just the right amount of orange and cranberries.  I figured that I could give recreating the recipe a try.  However, rather than cranberries I thought that I would make it with my favorite pairing for orange...chocolate!

The best chocolate chips in the world are Ghiradelli's "Double Chocolate Bittersweet Chips".  You can get them from Costco.  America's Test Kitchen even rated them the best chips.  Great deep chocolate taste without that weird waxy underpinning that you often get in low-grade chocolate chips.

I pulled a "Simple Scone" recipe from USA WEEKENDcolumnist Pam Anderson on Allrecipes.com.  Pretty basic.  Then I "meganized" it...

Here is the recipe for Simple Scrumptious Orange Chocolate Scones.

I'm happy to report that I'm not the only one that though they were delicious.  I took them into work and they were a HIT!!!  I shared some with my dad and he reported (via text) "that breakfast scone was the absolutely most delicious and heavenly pastry I have ever had. Bravo".  So this recipe is a keeper.

Roasted Green Chilis and Chili Rellenos Casserole

The fresh produce co-op that I've been a part of for the past 2 1/2 years had green chilies and tomatoes for sale in last week's offering. I love green chilies and can't stand paying $2 for a tiny 2 oz jar. So I ordered a 25lb bag of green chilies and 25lbs of tomatoes.

I guess I didn't realize how much 25lbs really is. It was a WHOLE LOT of chilies, as you can tell.

I did a little research on how to roast chilies and Focus New Mexico's page had the best set of directions. I'll let you read them for yourself. However, I am going to share photos of how my chilies looked along the way and a few of the "Note to self..." moments that I had.

"Note to self number 1 ... leave the chilies whole. Don't try to clean them out." I cleaned out all but the chilies in this photo. I definitely wouldn't do that again. I thought it would save me a step at the end, but I found it was easier to "gut" the chilies after they were soft from roasting, then it was to cut them open and carve out their guts while they were still fresh.

"Note to self number 2 ... the blacker the better." Roast the whole darn pepper. The parts that didn't turn black were harder to peel.

"Note to self number 3 ... don't overestimate how long it will take to blacken the chili." I found that the chilies roasted a whole lot faster than I was expecting (I did burn a whole batch *opps*)

So all the labor paid off in the form of a DELICIOUS Chili Rellenos Casserole. It was soooooo wonderful, with the fresh roasted chilies. I usually use canned chilies, so if you're not willing to slave over a hot grill (it was 110 degrees outside while I was roasting), then canned chilies will also work.

Chile Rellenos Casserole
by The Mesquite Tree

• 15 oz can whole green chilies


• 1lb Monterrey Jack cheese


• 12 eggs
• 2 TBS flour


• 4 TBS butter


• 12-oz can evaporated milk

Preheat oven to 350 degrees and grease a 9"x11" pan. Remove seeds from green chilies. Slice cheese into 1/4" slices. Layer chilies, then cheese in casserole dish. Sprinkle flour and butter on top, then add another layer of chilies and cheese.

In a large mixing bowl, beat eggs and milk with wire whisk; pour over casserole.

Bake at 350 degrees for 1 hour. Serve with salsa.

*I'll save you the pain and agony and not post the nutritional information for a serving of this casserole...you're welcome!

Magical Lemon-Blueberry Bundt Cake

I have been remiss. I realized this morning that I have failed to share one of my absolute favorite recipes with you. I have people at work clamoring for this on a weekly basis. It is a truly divine concoction and, I hate to break it to you....but it's low-fat. Eeekkk! Doesn't that equate to "NO TASTE"? Not in this delicious Lemon-Blueberry Bundt Cake from Cooking Light. Here you go...

Lemon-Blueberry Bundt Cake
Cooking Light Magazine

Cake:
Cooking spray
2 Tbsp. granulated sugar
3 C. all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp salt
1 ¾ c. granulated sugar
¼ C. butter, softened
1 Tbsp. grated lemon rind (zest)
4 large eggs
½ tsp. vanilla extract
1 16-oz container fat-free sour cream
2 cups fresh blueberries
Glaze:
1 C. powdered sugar
3 Tbsp. fresh lemon juice

1. Preheat oven to 350 degrees.
2. To prepare cake, coat a 12-cup bundt pan with cooking spray; dust with 2 Tbsp. granulated sugar. Set aside.
3. Lightly spook flour into dry measure cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
4. Place 1 ¾ C. granulated sugar, butter, and lemon zest in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries.
5. Spoon batter into prepared pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack, remove from pan. Cool completely on wire rack.
6. To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake. Yield’s 16 servings.

Enjoy!

Bright Raspberry Crumb Topped Muffins

I got 2 1/2 pints of fresh raspberries in my bountiful basket last week. I've been trying to come up with something to do with them before they went bad. Finally, I came across a raspberry muffin recipe that had some great potential. I did a bit of tweaking and they turned out pretty darn fabulous. They muffins are not overly sweet and the brightness of the berries perfectly highlighted, so very fresh tasting.

Bright Raspberry Crumb Topped Muffins

1/2 c. butter, softened
1/2 c. white sugar
1/4 c. brown sugar
1 egg
1/2 c. yogurt (I used a single serving of peach no-fat yogurt and it was perfect. I might try lemon next time.)
1/2 c. milk
1 tsp. vanilla

2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 c. fresh raspberries

Crumb Topping
1/4 c. all-purpose flour
1/4 c. quick-oats
3 TBS brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. salt
3 TBS cold butter

1. In mixing bowl, cream butter and sugar until light and fluffy. Beat in egg.
2. In small bowl mix yogurt, milk, and vanilla.
3. Combine dry ingredients (except for Crumb Toppings).
4. Combine dry ingredients; stir into creamed mixture alternatively with wet mixture just until moistened. Gently fold in raspberries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Combine crumb topping ingredients, cut in butter till mixture is crumbly. Sprinkle crumb topping over muffins.
7. Bake muffins at 400 degrees for 18-20 minutes or until muffins test done.
8. Remove from pan and cool on rack.

Enjoy!!!

Dutch Oven - Breakfast Pizza & Carmel Pecan French Toast

I'm back! The past few months have been a little busy and it's been a struggle to find time to actually cook anything, take pictures of it, and then post about it. It's been all I can do just to find something to heat up from the freezer.
Anyways, I've got a few things stored up and will finally be posting them. First, I went camping this weekend and did some dutch oven cooking with my family. My mom and dad have always loved to dutch oven cook and so they've taught us all to appreciate a good meal cooked in cast iron over hot coals.
My contribution to the family dutch oven breakfast was "Breakfast Pizza". Here's the recipe:

Dutch Oven Breakfast Pizza

1 can crescent rolls
1 lb sausage; browned & drained
1 c. thawed frozen hash brons
1 green onion; sliced
3/4 c. shredded cheddar cheese
4 eggs; beaten
3 TBS milk
1 TBS flour/bisquick
1/2 tsp. salt
1 tsp. black pepper
3 TBS. parmesan cheese

Unroll the crescent rolls. Line the bottom of a 12" dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, flour/bisquick, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8 briquettes on the bottom and 12 briquettes on the top for 20-30 minutes, until eggs are set.

RECIPE NOTES:

• I found that I actually used 1 1/2 cans crescent rolls in order to thoroughly cover the bottom of the dutch oven.
• You really need to use name brand -- Pillsbury -- crescent rolls. I tried the recipe the first time with cheap generic crescent rolls and it totally bombed (just ask my dad).
• I made two dutch ovens of pizza. The first was plain, just the recipe above. The second was a "mexican" style pizza. I added a can of green chilis and browned the sausage with taco seasoning. You could definitely add churizo and some red and yellow peppers and it would be great topped with cilantro or fresh salsa.

My brother and his adorable wife, Ellie, made Caramel Pecan French Toast. It was DELICIOUS. And here is their fabulous recipe:

Dutch Oven - Carmel Pecan French Toast

12" dutch oven-6 servings

3/4 cups butter
1 cup light brown sugar
1 cup chopped pecans
8 large eggs
1-1/2 cup milk
1 tsp vanilla extract
2 tsp cinnamon
1/2 loaf French bread, cut in 1" slices

Place slices of bread in large casserole bowl. Mix eggs, vanilla, milk, and cinnamon, beating well. Pour egg mixture over bread and allow it to soak in. Melt butter in dutch oven, stir in brown sugar and cook long enough for sugar to dissolve.

Add pecans covering bottom evenly. Place bread slices in dutch oven, pouring remaining egg mixture over bread.

8 coals on bottom/ 12 top coals. Cover and bake medium to medium-low heat for 30-40 minutes, adding top coals after 15 minutes. Bake until toast is firm and brown.

This is so good, no syrup is needed... enjoy.
Chris http://forums.idos.org/ShowPost.aspx?PostID=21551

Quiche - 5 Ways

So for Mother's Day I made dinner for the whole family. I decided, for my mother, I would make QUICHE and because of my brothers I made 5 of them. Don't ask...
I used the every fabulous Jamie Oliver Pie Crust recipe, made the dough Saturday night, and then just rolled it out on Sunday.

The general quiche filling recipe is as follows:
4 eggs (I used 2 eggs and 2 servings egg substitute)
2 C. milk (I use skim milk and it always turns out just fine. This time I used about 1 1/2 C. skim milk and 1/2 C. cream).
3/4 tsp. salt
1/4 tsp. sugar

mix together; pour into unbaked pie shell. Bake @ 425 degrees for 15 min. and then reduce oven to 300 degrees and back for another 30-40 minutes.

Some things I've learned (the hard way) about making quiche.

• Always put your empty pie shells, with whatever extras you want, on the baking rack first, THEN pour in the egg mixture. Slide the baking rack back into the oven and then bake.
• You will want to cook your vegetable al dente before adding them (unless you like crunchy vegetables in your quiches) and saute all your onions and peppers.
• There is such thing as "too much stuff", don't go over board on the fillings, you want room for the eggs.
• Don't fill the egg mixture all the way up to the top of the crust, eggs get poofy when they are baked and will spill over the top.
• MOST IMPORTANTLY, put your pie pan on a baking sheet before you put it on the baking rack in your oven. This way overfill with be caught by the baking sheet and not burn to the bottom of your oven.

Here are the pictures.Broccoli (it was actually CauliBroccoli) and bacon.It took me forever to bake all the quiches cuz I could only bake them 2 at a time cuz my oven is so small. Agghh! I dream of a larger kitchen someday, with tons and tons of counter space, a double oven AND warming oven, a side by side refrigerator and a seperate stand alone freezer, a stove with a pasta spout and 6 burners -- sigh!!

Anyways, back to reality...
Here's what I mean by putting them on the oven rack before I add the egg mixture.
You can see just how level my oven rack is (NOT).
Here's the finished product.

Ham, Bacon (isn't that redundant) and Swiss.
Green chili and cheddar cheese. This was the favorite.
Here they are all lined up, waiting to be served at mom and dad's. I made little name plates to tell everyone what was in each. I ended up making -- chili & cheddar cheese, ham & swiss, bacon & cheddar cheese, broccoli & bacon, bacon & ham & swiss.They tasted even better than they looked.

Apple Cinnamon Swirl Bread

One of my friends at work requested my Apple Cinnamon Swirl Bread recipe, so I'm throwing it up here. I got the original recipe from a recipe posted by Sharon Walker on Allrecipes.com and then I added my own personal twist.



Apple Cinnamon Swirl Bread
Makes 1 Loaf

1/4 C. butter, softened
1 C. granulated sugar
1 egg
2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk (I don't have this very often, instead I use 1 C. skim milk with 1 TBS. lemon juice or vinegar)
1 C. diced apples (if you cut them too small they all but disappear, too big and they becoming an eating obstacle)

1 TBS ground cinamon
1/3 C. granulated sugar

1. In a large mixing bowl beat the butter, sugar and egg until well blended. Combine the flour, baking powder, baking soda, and salt. Add to the egg mixture alternately with buttermilk. Mix in the diced apples. In a small separate bowl combine cinnamon and sugar, set aside.

2. Pour half of the batter into the a well greased loaf pan. Sprinkle a very generous layer of cinnamon sugar over the batter. Pour the remaining batter in, sprinkle a small amount of cinnamon sugar over the very top.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for at least 10 minutes before removing from pan to a wire rack to cool completely.

You've got to try these -- Beautiful Breakfast Muffins

I need to make something that would use up some apples and muffins. I didn't have any syrup for pancakes, so it had to be muffins. I added a little bit of this, and a little bit of that, and next thing you know I had warm and yummy apple, cinnamon, and banana goodness. And boy did I hit a home run with these!! These delicious bites of breakfast joy have made my top 10 list, so you've got to try them.

Beautiful Breakfast Muffins
3/4 c. white sugar
1/3 C. packed brown sugar
1/4 C. melted butter
2 TBS fat-free sour cream
1 egg, lightly beaten
3 bananas mashed
1 apple diced

1 1/2C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

cinnamon sugar

1. Preheat oven to 375 degrees. Grease muffin cups or line with muffin papers. (I used my mini-loaf pans.)
2. Beat together all wet ingredients (except for apple). Mix together all dry ingredients.
3. Combine dry mixture with wet mixture. Stir until moist (don't over mix). Fold in apple pieces.
4. Fill each of the muffin cups 1/2 full. Then sprinkle a generous layer of cinnamon sugar in each muffin cup. Then fill each of the muffin cups with the remaining dough. Top each of the muffins with a quick sprinkle of cinnamon sugar.
5. Bake for 18-20 in 375 degree oven, until a toothpick inserted into center of a muffin comes out clean.

A Bunch of Yummy

OK - I haven't posted in ages, but it's not because I haven't been cooking. It's actually because I've been too busy to even sit down and upload the photos. It's about all I can do to remember to take pictures of the food. So tonights post is the down-and-dirty on what's been going on in my kitchen. I'm only going to post a few recipes, but if you want one in particular that I haven't posted, you're welcome to email me and I'll send it to you. So here we go...

My new favoritest way to eat broccoli. In fact, I don't know that I'll ever eat it any other way again. It's Ina Gartner recipe (Barefoot Contessa) and IT ROCKS!!!!

ROASTED BROCCOLI

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Cut up the broccoli, toss with olive oil and garlic slices, put on baking sheet. Bake in 425 degree oven (yes, I know that's hot) for about 15 min, just until barely fork tender. Take out of oven and immediately squeeze lemon juice on the broccoli. Toss with pine nuts and put in serving bowl/platter/plate. Add parmesan and basil just before serving. YUM YUM YUM (BTW, just did some broccoli like this last night and added it to orzo pasta with tomatoes, yellow peppers, artichoke hearts, olives, and fresh parmesan...again, fabulous.)


Tropical Cupcakes -- I had to whip up a birthday treat for one of my bosses last week. In scavenging through my cupboard all I could find was an old box of coconut cake mix. "Coconut?", you ask. "Yes," Coconut. Don't ask me where I got it or how old it was. I was desperate. Fortunately I found a way to "kick-it-up" a notch. I added chopped pineapple to the cake mix and then made coconut cream cheese frosting and then toasted coconut to add to the top. Tada! Tropical Cupcakes.

Oh, yum, kitty litter! On April Fool's day I took this delicious "Kitty Litter Cake" in to work. It was a HUGE hit. Several people stood around it and dared each other to take the first bite. After waiting till the sacrificial lamb declared it, they all dug in. You can find the recipe all over the internet. I would also recommend making it the night before you serve it and allow it to sit in your fridge over night. I think it helped the cake meld together.


Several years ago while at BYU I started a tradition of making crepes on General Conference morning. This year I invited a few of my friends over to join me. And let me tell you...They were the BEST DARN CREPES I've ever made. The toppings were amazing.

Crepes
8 eggs
2 1/2 c. flour
3 1/3c. milk
2 2/3 TBS sugar
1 1/3 tsp salt
1 TBS oil

Wisk all together and cook in pan. Hint: Crepes are supposed to be VERY thin. I usually pour little less than 1/4 in a pan and then swirl the pan around until the crepe batter essentially stops running because it's baking up. If you get it thin enough in the pan you only have to cook it on one side, because it will cook all the way through.

Lemon Cream -- this lemon cream was truly what set all of these crepes apart from the others.

1 c. cream cheese
1 c. confectioners sugar
1 TBS lemon zest
1/2 c. lemon juice
1/4 ts. lemon extract

cream it all together. We spread a little down the center of the crepe and added fresh strawberries, rolled them up and then topped them with homemade chocolate sauce. Aggghhh!! They were fabulous!


And finally a delicious soup/stew, or as I like to call it a "stoup". I got the recipe from Better Homes And Garden magazine and it was the perfect stoup for the crockpot. I deviated from the recipe a little because I was too cheap to by pork shoulder, and I used healthy turkey sausage instead of polish sausage, but it was still DELICIOUS and tasted just a great the 2nd and 3rd day. If you want the recipe let me know and I'll email it to you.

Slow Cooker Holiday Pork Stew - Better Homes and Garden

Orange Scones with Chocolate Chips

I LOVE to bake. I Love to eat baked goods. And in order to keep from growing to roughly the size of a house I've learned to bake goods, eat a few and then share the rest with others. Yum for everyone. Tuesday morning I tried a new recipe and took it to work, where it was promptly inhaled by my fellow workers. In fact it happened so quickly that I didn't even see it happen. All I saw was the empty tray after I came back from turning on my computer. So I'm pretty sure this recipe is a keeper. You'll want to give this a try.

PS -- I made these early, early Tuesday morning in my really small dark kitchen, so the pictures aren't the best, sorry.

Orange Scones with Chocolate Chips

Scones:
2 C. flour + 1/4 C. flour
3 TBS sugar
3 tsp baking powder
3 TBS orange zest
1/2 tsp salt
1 C. semi-sweet chocolate chips
1 1/4 C. milk

Preheat oven to 400 degrees. Mix flour, sugar, baking powder, orange zest, salt, and chocolate chips (by hand). Pour in milk. Mix well. Dough will be sticky -- I added about another 1/4 c. flour to make it at least a little less sticky. Divide the dough into 2 sections and put it onto a greased cookie sheet -- I put it on my baking stone and it did just fine. Bake 10-12 min.Slice into wedges and let cool, just a bit, before adding the glaze.

Glaze:
1 C. powdered sugar
2-3 TBS orange juice
Mix together until a thin icing consistency and pour over warm scone.A plate of delicious scones...devoured in a matter of moments. I think I'm going to have to make some more.
Here's a recipe "card" for you. Just click on the image and then print off the larger version.