Cinnamon Streusel Scones

So this past week has introduced our family to the drama of prom dress shopping.  I know what you are thinking....it is only February, right ?!?!?  When my daughter was asked three weeks ago, I was shocked at how early the invitation came.  I guess if you really have someone specific you want to take to prom, you've got to get in there before the other guy!

Due to our family standards in our dress, finding a modest and fashion forward prom dress is almost impossible.  I tried to convince my daughter that I could sew her a beautiful dress, but she wouldn't even consider that an option.  I don't blame her.  The last dress I made for her was an Easter dress when she was 4 :)  All she could picture was a baby blue a-line dress with adorable white ruffles.

After this week full of drama, tears and sticker shock, we all needed a great treat for breakfast this morning.  My kids all adore my scone recipe and I love creating new variations.  I really wanted to try white chocolate and raspberry, but knew child #2 would use them as another sign that I don't love him if his breakfast contained chocolate.

Everyone loved them, and were already calling dibs on the leftovers for after school.  That is always a sign of a recipe home run. Otherwise, they just eat it because Mom won't let them have a bowl of cereal instead.

Cinnamon Streusel Scones
makes 18 medium scones or 12 large
(recipe adapted from allrecipes.com)

Scones:

1 C sour cream 

1 tsp baking soda

4 C flour

1 C sugar

2 tsp baking powder

1/4 tsp cream of tartar

1 tsp salt

1 C butter

1 egg, beaten

Streusel:

4 Tb butter

1/2 C flour

1/2 C brown sugar

1 tsp cinnamon

1 tsp vanilla

dash of salt

optional : 1/2-3/4 C chopped pecans

1.  In a small bowl, combine the sour cream and baking soda.  Set aside and allow to bubble up.  Preheat oven to 350 degrees.

2.  Cut together all the streusel ingredients in a medium bowl.  You want the butter to be small little pieces.  Set aside.

3.  In large bowl or food processor, mix the flour, sugar, baking powder, cream of tartar, zest and salt.  Cut in the butter until pieces are pea sized.  Stir in sour cream mixture and beaten egg.  Mix just until moistened.  (I had to dump mine on the counter at the end and knead it lightly to get it into a ball)

4.  Turn dough onto lightly floured surface and knead briefly.  Roll dough into a 3/4" round.  Use a pastry brush to moisten the top of your dough with milk.  Press streusel onto the top of the circle.  Cut into 12 wedges and place them 2" apart on baking sheet.  (This makes BIG scones.  For smaller ones, form into 2 rounds and cut each round into 8 pieces.  Bake in two batches)

5.  Bake 15-18 minutes or until golden brown on the edges and tops are not soft or mushy.  Cool completely and drizzle on powdered sugar icing if desired.

Baked Pesto Chicken

Honesty time:  I had to bribe my children to eat this dish.  The green color completely threw them for a loop.  I tried to explain to them that it was just pesto and that they would adore it.  They love pesto on pasta and pizza.  I guess slathering it all over chicken was just too big of a jump for them.

Once I promised a big bowl of ice cream for finishing the chicken, all six of them ate it.  And not to say "I told you so," but they loved it.  Even my oldest said, "It is really good Mom, but I just don't like how it looks!"  I have another pan of it in the freezer, so hopefully it will go over a bit smoother next time around!

I love recipes that are so easy to double.  One for now, one for later!  Many of you have noticed the addition of freezer instructions to some of my recipes.  I've had some emails asking how I use freezer meals and my own tips.  I'm working on putting together a post all about freezer cooking so stay tuned!

The original recipe instructs it to be baked while covered in foil, but I baked it uncovered instead.  I'm glad I did.  It makes quite a bit of sauce on it's own when baking.  If it would have been covered, it would have boiled instead of baked!!

Baked Pesto Chicken
(recipe adapted from Kalyn's Kitchen)
6 boneless, skinless chicken breasts
3/4 C basil pesto
3/4 C grated mozzarella cheese

1.  Preheat oven to 375 degrees. Trim chicken of excess fat.  Slice lengthwise into 2-4 pieces, depending on size of breast meat.
2.  Spread some of the pesto in a thin layer across the bottom of your 9 x 13 pan.  Lay the sliced chicken on top, then spread on the remaining pesto.
3.  Cook, uncovered for 25 minutes.  Remove pan from the oven and top with the cheese.  Return to the oven for another 5-7 minutes until completely cooked.  Serve the sauce in pan over noodles or rice, or just over the cooked chicken.
**For freezer, use a disposable foil pan and cover tightly with foil or foil lid.  To bake, allow to thaw in fridge before cooking, or bake frozen for about 50 minutes or until chicken is done.

Banana Muffins

The other morning during the religious education class that I teach, we had a great debate about exactly when a banana is perfect for eating.  (What this had to do with the Old Testament, I'm not quite sure....)  I like the banana peel to still have a bit of green on the ends.  I won't even consider eating one that has any brown spots on it.  Too "banana-y".  My students laughed at that one.  How can a food taste too much like itself?  I don't know, but I don't like bananas when they do.

The only people in our home that will eat a truly ripe banana are the two little ones.  This often leaves me with many over-ripe bananas.  I used to toss them until I discovered that you could freeze them.  Just throw them as-is, peel and all, into the freezer.  When you are ready to bake with them, just set them on the counter for about an hour.

I made a double batch of these muffins because my "banana shelf" in the freezer was packed.  These are my kids favorite banana muffins and they freeze so beautifully (freezer directions in the recipe).  In the morning, my kids pull one out of the freezer and pop it in the microwave.  Talk about stress-free mornings!

Banana Muffins
(recipe from The Best Recipe)
makes 18 muffins
3 C flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
10 Tb butter, room temperature
1 C light brown sugar
2 large eggs, room temperature
1 1/2 C plain yogurt
1 1/2 C finely diced banana (about 3 small)

1.  Preheat oven to 375 degrees and lightly spray 18 muffin tins.  You could use liners, but the muffins won't rise as much.
2.  In a medium bowl, mix together flour, baking powder and soda, salt and nutmeg.  Set aside.  In an electric mixer, cream together butter and sugar for 2 minutes.  Add eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl and mix again.
3.  Mix in 1/2 of the dry ingredients.  Mix in 1/3 of the yogurt.  Mix in the remaining dry ingredients in two batches, alternating with yogurt, until incorporated.  You should end with the dry ingredients if you have divided it correctly.  Fold in the diced bananas into the finished batter.
4.  Divide the batter evenly among the 18 muffin tins.  Bake until golden brown, 25-30 minutes.  Allow to cool in pan for 5 minutes, then remove to a wire rack.
**To freeze, allow muffins to cool completely, then place them on a cookie sheet.  Freeze until hard, then individually wrap them in plastic wrap.  Good for 6 months in the freezer.  To thaw, just leave on the counter overnight, or pop in the microwave still wrapped in plastic wrap for 25 seconds.

Low Carb Sugar Free Chocolate Cream Pie

"First time I say it, you obey it."

I have repeated those words over and over (and over) in an attempt to teach my children a lifelong lesson.  However, it didn't seem to be setting in and my attempt to teach was getting nowhere.

We've been working hard to recognize the positive choices our kids make, instead of just the negative.  So last week, we began giving positive reinforcement for immediate obedience to a parent.  

When they obey the first time, they get a simple check mark on a chart.  A full chart results in an age appropriate reward.  You would think something as simple as a check on a chart would fail miserably as an incentive, but I have the 6 most obedient children in the world right now :)  Even my teens are jumping off the couch at the sound of my voice!!!

I know the "newness" of this will wear off eventually, but it has been positive reinforcement for us as parents.  We need to find more ways to praise our children along with loving correction.  Correction alone isn't enough.

This pie is my dietary form of loving correction and praise all wrapped together in one :)  After indulging a bit too much after Christmas, my body was really craving something sweet and indulgent.  I wanted to stay on my diet, so I created this decadent dessert.  I could have eaten the whole thing in one sitting, but I limited myself to one piece.

While I won't be eating it everyday, I will reward myself with this crazy-good treat as positive reinforcement when I obey my dietary rules :)

Low Carb Sugar-Free Chocolate Cream Pie
1 recipe almond crust, baked golden brown in pie pan
1 small package sugar free instant chocolate pudding
1 C skim milk
1 C heavy whipping cream

1.  Bake crust according to directions and allow to cool completely.
2.  Using an electric mixer, beat together the pudding, milk and whip cream until thick.  Spread into the cooled crust and refrigerate for 1 hour.

Homemade Fabric Softener

Since my most popular posts are my homemade laundry detergent and homemade Shout, I figured I need to post my final homemade laundry recipe to complete the deal.

I just recently started using this recipe when I ran out of my store-bought softener.  As always, I was skeptical.  I had all the ingredients in my cupboard, so I gave it a go.  So glad I did.  I adore it completely!  In fact, I just made my second batch of it this morning.  You can store it in your old fabric softener container, or use a clean milk jug.

The cost for 3 quarts comes in around 75 cents!!!  I used cheap Suave Mango conditioner and it worked perfectly.  It smelled heavenly and left a hint of the mango scent on my clothes.  I wanted a bit stronger scent on my dried clothes so I added some orange essential oil to the mix.  Just a few drops did the trick.  My clothes really smell delicious now!

So there you have it.  All my laundry secrets revealed.  And since I save so much money on my laundry, I don't feel guilty walking into my favorite kitchen supply store and buying another bowl I don't need.

My name is Carole, and I have a bowl problem......

Homemade Fabric Softener
(makes about 3 qts for 75 cents!)
6 C warm water
3 C white vinegar
2 C hair conditioner - pick a scent you like but use something cheap!
essential oil, optional

1.  In a large bowl, combine all three ingredients together and mix.  Whisk gently or you will get bubbles.
2.  Pour into your container and measure out as you would with store bought fabric softener.

Baked Shrimp Scampi

We had a couple dinner guests join us on Wednesday night.  My husband was out of town (surprise, surprise!), but not a big deal.  I love having people over and flying solo has become the new normal over the past year.

Only problem....I completely forgot they were coming.  100% spaced it.  Luckily, what I had in the oven was enough to feed us all.  To add to the craziness that evening, the kitchen drain decided to detach right as they got there.  Dirty water was everywhere.

The cherry on top for the evening:  my children were not on their best behavior HORRIBLE!  I sat them down afterward to talk about expectations...and how I would feed them all ramen for a week if they ever behaved that way again.

So, I certainly wasn't the entertainer/hostess I like to be, but we all survived.  Though, I don't know if our guests will ever cross the thresh hold of our home again.  If I can convince them to give me another chance, I will serve them this extraordinary shrimp dish.  As I devoured it last night, I began planning my next dinner party that would feature this dish as the star.

This is divine enough to convince anyone that they love shrimp.  Have I mentioned yet how scrumptious this was?  I felt guilty dumping out the extra juices that formed on the bottom of the pan.  Next time, I will prepare some pasta, pour the extra juices on top and add a grating of fresh parmesan cheese.  I can taste the perfection already...

The recipe calls to butterfly the shrimp, mainly so they will stand up beautifully in the casserole dish. To butterfly them, simply run a paring knife down the back of each shrimp and cut a bit over half way through the thickness. 

If you are short on time, or patience, butterflying certainly isn't necessary.  Just spread the shelled, deveined shrimp in the bottom of the pan.  You might need to cook it a couple minutes longer though, since they will be thicker.

Baked Shrimp Scampi
(adapted from Ina Garten)
2 pounds extra large shrimp in the shell (15-18 per pound)
3 Tb olive oil
1 Tb white wine vinegar
1 Tb water
2 tsp kosher salt
1 tsp pepper

Topping:
1 C butter, room temperature
4 tsp minced garlic
1/4 C minced shallots
3 Tb minced fresh parsley
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tb fresh lemon juice
1 large egg yolk
2/3 C panko bread crumbs  *You could also use fresh bread crumbs


1.  Preheat oven to 425 degrees.  Peel, de-vein and butterfly the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss with the olive oil, vinegar, water, salt and pepper.  Set aside while you make the topping.
2.  In a small bowl, mix together all the ingredients for the topping.  It helps to use a fork to mash the butter a bit.  Set aside.
3.  Arrange the shrimp cut side down with the tails curling up, in a casserole that has been lightly sprayed with nonstick spray.  Pour any liquid left from the bowl of shrimp over the top.
4.  Using your fingers, dot the topping evenly over the arranged shrimp.  Bake for 12 minutes until hot and bubbly.  If you would like the top browned more, place under the broiler for 1-2 minutes.

**For gluten-free, use gluten-free bread crumbs. 
**For a freezer meal, prepare as above in a disposable foil pan or a Glad Ovenware dish.  Once the dish is topped, do not bake.  Cover well, label and freeze.  To prepare, remove from freezer to allow the dish to thaw and bake as directed above.

Rainbow Rice

Joining Pinterest has help remind me of some of the fun activities I used to do with my "older generation" of children.  Having only 1, 2 or 3 kids naturally left me with the time to be creative.  Now with 6 kiddos, each day is a delicate balance of scheduling, patience and putting out fires :)

So last week, I decided to clear my morning and find something different and creative to do with my little ones.  This rainbow rice was the choice and it was a HUGE success.....and a huge mess, but that's not the point, right?!?!

In fact, my four year old had so much fun that he flat out refused to go to preschool the next day, so he could stay home and "have fun with Mom."  I think I need to put more effort and creativity into my time with these younger kids just like I did with their older siblings.

Yes, it does make a big mess, so lay out a blanket for them to dump it on.  It makes for a quick clean up by dumping it back into the container.  Some of it does have to be vacuumed up, but their pure joy is worth the mess.  Every morning, my two year old asks to play with her "ice".  I think the plan can be labeled a complete success.

The rubbing alcohol does have quite a strong smell, but once it dries, the smell is gone, so don't be afraid!

Rainbow Rice
(adapted from Share and Remember)
For each color of rice:
4 C uncooked rice
3 T rubbing alcohol
2 small globs of food color gel, or 2 T liquid food coloring

1.  In a gallon size ziploc bag, combine all three ingredients.  Remove the air and zip close.  Smoosh and mash the bag until the color is evenly distributed.
2.  Pour onto a cookie sheet and allow to dry completely.  It helps drying time to stir it occasionally.

Slow Cooker Chicken Caesar Sandwiches

One aspect of my life I am trying to get under better control is my menu planning.  I have planned my menu for years, but I am attempting to plan out more of the details so I am not stuck one night because I forgot to defrost something from the freezer or missed an ingredient at the grocery store.

I have used Remember The Milk for about a year to keep track of my daily task list, but just recently I started using it for my menu planning, preparations and shopping list.  It has made a major difference.  Not only does my list tell me what I am making for dinner, but gives me a time I need to start so it is ready by 6:00.  Also, if there is a recipe that requires prep a day or two ahead (like defrosting or marinating), that is now on my list so I am ready to go!

I love being organized and planned out.  My days are much less hectic and frantic.  Last week during game night, a friend of mine made fun of this personality trait, but he can mock all he wants.  Running a family of 8, most of the time on my own while my hubby travels, takes A LOT of planning and organization.  Our family would fall to pieces without it.  A bit obsessive-compulsive, yes.  A complete necessity, yes!

Yum, yum, yummy....plus an easy slow cooker recipe....plus I make extra to stick the freezer....plus it is low-carb and gluten free!  All of those equal a perfect recipe for my life right now.

Crock Pot Chicken Caesar Sandwiches
(adapted from The Girl Who Ate Everything)
3 lbs boneless skinless chicken thighs *You can use breasts, but the thighs have more flavor!!! And they are cheaper!
water
seasonings (salt, pepper, 1 bay leaf, garlic and onion powder)
1 C quality Caesar dressing
1/2 fresh parmesan cheese *Yes, use fresh!
1/4 C fresh chopped italian parsley *Yes, use fresh!
1 tsp fresh ground pepper

1.  Place chicken in your slow cooker and season with listed seasonings.  Use enough water to come just shy of covering the chicken thighs.  They should be sticking out slightly.  Cook on low for 6 hours.
2.  Remove the chicken from the cooker and drain away the water.  Pull in the chicken into shreds, discarding any fat pieces.
3.  Place the chicken back in the cooker and pour on the dressing, fresh parmesan cheese, parsley and pepper.  Mix completely and cook on high until mixture is hot, about 30 minutes.
**For low-carb and gluten free, serve wrapped in large lettuce leaves or gluten-free buns.

Spinach and Artichoke Stuffed Portabellos

Do you love spinach artichoke dip as much as I do???  My hubby and I used to go to our local restaurant and order just that for dinner :)

So take that amazing dip, stuff it into beefy portabello mushrooms and a crispy topping.  Viola!  My husband declared these were "the best way he had ever eaten mushrooms."

My kids were VERY hesitant to eat these.  After all the rude comments, I was ready to serve them all oatmeal instead and save these for those who appreciate such amazing deliciousness.  Of course, once they stopped flapping out complaints and actually tasted them, I won over 5 of the 6 kids.  

To prepare the large portabellos, you need to clean them up a bit more than the normal wipe down with a damp towel.  First, use a paring knife to cut off the stem level with the inside of the mushroom.

To remove the gills, use a small spoon and scrape them away.  My kids were disgusted when they saw the bowl of scraped out gills.  Of course, it didn't help I told them it was "mushroom poop." I guess that might explain why they put up such a fuss to eat them.  Hmmm....maybe I should be eating the oatmeal for causing my own problems!

Spinach and Artichoke Stuffed Portabellos
adapted from Annie's Eats

3 T olive oil, divided

3 cloves garlic, minced, divided

4-5 medium-large portabello mushrooms, wiped clean and stems removed

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, at room temperature (reduced fat is fine)

3 tbsp. mayonnaise (reduced fat is fine)

3/4 tsp dried thyme

9-10 oz. frozen chopped spinach, thawed and squeezed dry

1 can small artichokes, drained, patted dry and coarsely chopped

½ cup fresh breadcrumbs 

1/2 cup finely grated Parmesan cheese, divided

1.  Preheat the oven to 450˚ F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, bottom side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes.  When you remove them, pour off any liquid that has pooled inside the mushrooms before filling.
2.  Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the thyme, spinach and 1/4 C fresh parmesan in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Evenly spoon the filling mixture into the roasted mushroom caps.
3.  In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, remaining 1/4 C Parmesan, and remaining 1/4 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.

**To make gluten-free, use gluten free bread to make your breadcrumbs or just top with the fresh parmesan cheese.  To make low-carb, just top with parmesan cheese.

Buffalo Chicken Dip

Last week, I was hit with a quite a sucker punch.  I was diagnosed with a gluten intolerance.  Um....excuse me??!?!

I am still in the mourning stage right now.  All I can think about are the endless amazing foods I will never again be able to eat.  Sure, I could sneak a taste here and there, but the extreme pain that lasts for days just isn't worth it.  

I'm not sure where I am going from here, but I am grateful that after 5 years, I finally have an answer to my misery.  

I've already had a few people ask me if I was going to switch my whole family to a gluten-free diet.  Nope!  So don't unsubscribe because I promise to post those gluten-loaded recipes, but the reviews will have to come second-hand :)

I have already gone through my previous posts and labeled those that are gluten-free and will continue to do so.  There are a lot of great recipes out there, both with and without gluten, and I hope to find a great balance for everyone involved!

There are so many different versions of this recipe out there, but I adore my version the best.  I think it is the perfect proportion of all five ingredients.  Not too heavy on any one.  Perfectly balanced.  Yes, you can substitute out the blue cheese for a ranch, but the blue cheese really is quite subtle (again, that perfect balance!) so don't dismiss it before you try it.  I think it is considerably better with the blue cheese than the ranch and I don't like blue cheese :)

Buffalo Chicken Dip
12 ounces cream cheese, room temperature
3/4 C blue cheese salad dressing
1 C shredded cheddar cheese
3 1/2 C cooked chicken, shredded
1 C Franks Hot Sauce for Wings
1 C shredded cheddar cheese

1.  Preheat oven to 350 degrees.  Spray a 2 qt baking dish with nonstick spray.
2.  In a medium bowl, mix together the warm, shredded chicken with the hot sauce.  Allow to sit for 10 minutes.
3.  In a separate bowl, mix together the cream cheese, salad dressing and 1 C of shredded cheese.  Add the chicken mixture and mix thoroughly.  Pour into the greased pan and sprinkle with the other 1 C of cheese.  Bake for 40-45 minutes until bubbly.  Serve with Fritos.