All of my life, I have loved cooking. I am pretty good at it. But never was a good baker. Well not too long ago, a friend of mine posted some homemade scones on Facebook. And that did it. I started becoming a little obsessed with scones. So far I have made cinnamon/sugar scones, blueberry scones with lemon glaze, and today’s batch is Strawberry Lemonade, with a lemon glaze. They turned out great. Who knew I could be a good baker?
Here’s the recipe:
2 c. Bisquick
1/2 c. lemonade mix
1/3 c. low-fat milk
3 tbsp. sugar (2 pkg. Sweet and Low)
1 tsp. vanilla
1/3-1/2 c diced strawberries
1-2 tsp of lemon zest
Mix and form into 8 inch circle. Use more Bisquick if this is sticky. Put on greased cookie sheet; cut into eighths before baking. Bake at 425 degrees for 12 minutes.
Lemon glaze: 1/2 c powdered sugar and 2 tsp lemon juice
Today I made this super easy, no bake pie to bring to a dinner party. You can make it with any candy you want, I used Heath Bar for this one.
12.5 oz heath bar, broken up in bits
8oz cream cheese, room temperature
12 oz cool whip
Graham cracker crust
Break candy into little bits ( unless you cheat like I did and bought the bag of bits). Reserve 1/2 cup for the topping. Next mix together the cream cheese and cool whip in a bowl. Then mix in the rest of the candy. Pour into the graham cracker crust and then top with remaining candy. Let chill in the refrigerator for at least 2 hours before serving.
Looks sooooo good. Enjoy!
I was at my mother-in-laws this week and we were watching Food Network. The show we were watching featured this dish that sounded and looked amazing. Both my MIL and myself LOVE shrimp, so the next day, she got the ingredients for it and made it. It was soooooo good.
Lemony shrimp scampi
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate. Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water. Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
sorry there is no picture, because we ate it all! enjoy!
Yay, it’s Friday! and…..it’s the first Friday of 2013! Which brings us to our first installment of Five Question Friday for 2013. Sponsored by fivecrookedhalos blog. Please feel free to answer the questions yourself in the comments section or in your own blog.
1. Have you set any goals/resolutions for 2013?
yes, but from my last post, you know I haven’t really kept most of them. They are to be vegetarian 2 times per week, drink a green smoothie at least 5 times per week, cut down on carbs, stop drinking soda and coffee, dessert once per month, date night with my husband a least once per month, and go back to photography school.
2. Have you made any travel/vacation plans for 2013?
Not officially. We have talked about going up the CA coast near the Napa Valley area, maybe a Vegas trip, and possibly a trip to either Florida or NY to visit my family.
3. What room is never cleaned in your house?
They are all really cleaned at least 1-2 times per month and then get touch ups more regularly.
4. What food must be in your house at all times?
Fruit! usually bananas and apples, and now they are needed daily for my green smoothies. Also, chicken.
5. Are you a hugger or more of a hands off person?
I am a hugger 🙂 unless the person is giving me bad vibes and seems unfriendly and unapproachable.
Well today is January 3rd. Just 3 days ago, as we were ringing in the new year, I made some resolutions, and yet here I am 3 days later, having already broken almost every one of them. OOPS! However, I have decided that I will not cry about it or get down on myself about it, but have resolved to start over, and take it one day at a time. One of my new goals is to eat vegetarian twice per week, on Tuesdays and Fridays, since that works best for schedule. And in doing so, I don’t want to go overboard on carbs on those days…..this is where I need your help cyberblog friends. I would love to hear any tips/suggestions you might have on eating vegetarian, and also ask you to please share favorite recipes with me. I have been looking to Pinterest for some ideas, but would really like to hear from all of you on things you have actually made and like.
Lately I have been addicted to Pinterest and have been trying lots of new recipes. I think my hubby is getting spoiled, because the recipes I have been trying have been so good. This one we made tonight was exceptionally good and I want to share with you all.
Baked White Cheddar Mac n Cheese with Kale and Bacon
YIELD: serves 8
PREP TIME: 5 – 10 minutes
TOTAL TIME: 35 – 45 minutes
1 lb. macaroni
3 tablespoon butter
1/2 of a purple onion, diced
1/2 teaspoon minced garlic
1/4 cup flour
3 cups whole milk
8 ounces sharp white cheddar, grated
1 ounce parmesan, finely grated
dash cayenne pepper
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt, or according to personal preference
6 ounces center cut bacon or pancetta, cooked and crumbled
3 1/2 ounces fresh kale, chopped (about a half a bunch)
Cook pasta one to two minutes less than package instructions. Drain and set aside.
Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Cook until crispy. Then drain, and set aside.
In a large French or Dutch oven, melt the butter. Saute the onion for 3 – 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.
Stir in the sharp white cheddar and parmesan cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale.
Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish or cast iron pan. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.
Have you made anything from Pinterest? What’s your favorite recipe?