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Bacon Cheddar Scones

Bacon Cheddar SconesThanks to Pinterest for allowing me to find Ziplist Sous Chef Recipe Clipper – Bacon Cheddar Scallion Scones.  This was a recipe right up Mr.Picky’s ally.  Bacon and cheese make everything good.  Although when I served them I called them biscuits as not to scare him off.  The reply was well where is the gravy then?

So half of us ate these plain and warm, which were amazing.  The other half had a bit of gravy on top.  Mr.Picky really liked them and asked to keep these in the rotation.  He even took the remaining scones to work for breakfast for the next week.

I didn’t change much besides the fact that I forgot to get half and half or cream, so I substituted milk.  It still worked and I just added a 1 Tbs more of butter to add a bit more fat.  Posted below is the original recipe which is just as good. Just remember that if you are out of something there is always a substitute.

Bacon Cheddar Scones:

  • 6 slices bacon, cooked and diced
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup cheddar cheese, grated
  • 3 green onions, chopped
  • 5 Tbs butter, cubed or grated
  • 2/3 cup half and half or heavy cream

Combine flour, baking powder, salt, and sugar.  Stir in cheese, green onions, and bacon.

Work in the butter until you get a pea size crumb.  (I prefer to use frozen butter and grate my butter in, this distributes the butter evenly and allow you to not overwork the dough)

Make a well in the center and add in the cream.  Stir until  a dough forms (it will be messy but will all bake up together).

Bacon Cheddar Scones

Form dough into circle and then slice into triangles.

Bake on parchment paper or a baking stone.

Bacon Cheddar Scones

Bake 400 degrees for 20-24 minutes until just turning golden.

Bacon Cheddar Scones

Serve warm or with a bit of gravy.

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Slow Cooker Caramel using Sweetened Condensed Milk

Well all I can say was making caramel using Slow Cooker Crockpot Caramel using Sweetened Condensed Milk has a learning curve to it.  I myself am not a caramel fan but this did turn out rather well.  For my birthday we decided on doing an ice cream sundae bar for guest.  I made a batch of homemade hot fudge and thought I should give one more option.  Caramel is Mr.Picky’s choice of syrup so I looked up the instructions and made us some caramel.

I went with the option of using my slow cooker.   I did not find it safe to have my stove going to two hours while I had a list of chores to do.  Don’t get me wrong this was simple to make, there are only two steps how do you go wrong?  Well apparently one of my jars did not seal tightly and after about 3 hours my water in the cooker was milky.  I dumped the water and started again after tightening the jar back down.  My timing took a bit longer but I think it was due to having to reheat the water.

Jar on left is frozen and the jar on right is from the fridge.

Jar on left is frozen and the jar on right is from the fridge.

In the end the results were worth it and now I have an extra jar frozen for future use.  I figured I might as well make two jars since I was going to have the slow cooker going all day anyway.  To reheat the caramel or soften it just microwave with the lid removed for less than 30 seconds or place the jar in a pot of hot water.

We ate the leftovers the next day with sliced apples.  It tasted better than the little tubs of caramel you can get for apples.  This recipe will serve a lot of purposes.

Caramel using Sweetened Condensed MilkCaramel using Sweetened Condensed Milk:

  • 1 can sweetened condensed milk
  • 1 pint jar with lid and screw band

Pour the sweetened condensed milk in the jar and screw the lid tightly.

In a slow cooker place the jar(s) and cover with warm water.  Turn the temperature to low and cook about 8-8 1/2 hours, depending on how hot your slow cooker runs.

When the caramel in the jar looks the right color to you pull it out it is done.  Be careful the jar is hot, I suggest using tongs and placing the jar on a wood board or towel to cool enough to open.


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Baked Ham & Swiss Sliders

The first time I had Hawaiian Ham & Swiss Sliders w/ Poppyseed Sauce – Saving Money Living Life my sister had made them at a birthday party.  Mr.Picky miss the party a few years ago and I knew he needed to try these sandwiches.  I have since made the recipe at least 3 times for dinner.  Whenever I buy a spiral ham and have extra to use up.

After the holiday season you can find spiral sliced ham incredible cheap, sometimes .99 cents a pound.  This is a great time to throw a few in the freezer for throughout the year, either whole or divided up.  If you don’t want to spend the money on a ham I am sure sliced deli ham would be tasty.

This is the best tasting ham sandwich I have ever had.  The kids love them, Mr.Picky loved them, and recently I had company who loved them.  They will please any crowd and can be made ahead without taking too long to bake.

Usually I use a sweet or plain dinner roll for these sliders.  After wanting to purchase these delicious pretzel rolls I had sampled I figured they would be tasty on them as well.  I prefer a sweet roll to the pretzel roll but I still ate two and leftovers for lunch, so no complaints here.  I felt the need for 1/2 cup butter in the original was unnecessary so I cut it in half with no problem.

Baked Ham and Swiss Sliders

Baked Ham and Swiss Sliders:

The rolls needed really depend on size.  I fill a 9 x 13″ glass baking dish with sandwiches smashing them in together, so however many it takes you will work.

  • 12 rolls
  • 24 pieces of ham (preferably leftover spiral sliced)
  • 12 small pieces of Swiss cheese
  • 1/3-1/2 cup mayonnaise

Topping:

  • 1 Tbs poppy seeds
  • 1 1/2 Tbs yellow mustard
  • 1/4 cup butter,melted
  • 1 Tbs onion,finely minced
  • 1/2 tsp Worcestershire sauce

Prepare sandwiches by spreading a bit of mayo on each side of roll.  Add two pieces of ham and one slice of swiss cheese followed by the top bun.

Place all sandwiches tightly together in a baking dish.

Whisk together all the ingredients for the toppings.  Evenly pour and spoon the topping on to the sandwiches.

Allow sandwiches to set for at least 10 minutes to soak up topping before baking.

Baked Ham and Swiss Sliders

Cover with foil and bake at 350 degrees for 12-15 minutes, uncover and bake for 2 minutes more until golden.

Baked Ham and Swiss Sliders

Taco Seasoning

This is the recipe I use instead of those packets of taco seasoning.  It is much healthier and tastier, not to mention you probably already have all these spices in the cupboard.

Simple use the following seasoning for 1 pound of ground beef and 1/2 cup water, allow to simmer for about 15 minutes to make some great tacos.  Or just substitute this recipe where any packet is required.

Taco Seasoning:

  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion

My Favorite Trail Mix

As a young girl I can remember eating a similar trail mix as my grandma’s house.  Early in the morning when my sister and I would wake up, grandma would bring us these cups of trail mix to tide us over until breakfast was ready.  Grandma had this old metal measuring cups or sometimes these  Tupperware measuring cups to serve us.  We would sit and watch saturday morning cartoons and eat our trail mix.

Over the last 20 months I have lost about 50 pounds and continue to work towards a better body.  I didn’t do some crazy diet.  I just made a lifestyle change of exercising for 30 minutes everyday.  I knew I ate pretty healthy food, with only a few splurges every now and then.  My take on food is everything in moderation.  Dessert doesn’t need to be a huge piece but a taste or two will do.

Trail mix is another key factor to me.  If I am craving something sweet or some chips and am headed for the cupboard, I grab a handful of trail mix.  If I still feel hungry after my handful I go and find another snack.  But usually the mix is enough for me.  I also keep a container in the car and will eat a bit whenever I am hungry.  I pack the kids snacks so we don’t eat food out, why not do this for myself.

My Favorite Trail Mix

I keep my trail mix in a glass jar on the counter so whenever the mood strikes me it is the first thing I see.  I buy this stuff at a store in bulk or in large quantities to help reduce my cost.  I don’t measure just toss in what I like, this is what I generally put in my mix every time.

My favorite Trail MixMy Favorite Trail Mix:

  • raw cashew pieces
  • pumpkin seeds
  • raw sunflower seeds
  • raisins or a mixed raisin melody if great
  • just a handful of chocolate chips to the whole jar
  • dried date pieces
  • raw almonds
  • dried cranberries
  • sometimes dried coconut flakes

Pretend Cooking with Real Food

Pretend Cooking with real foodMy mother-in-law was cleaning out her pantry and had a lot of expired food she didn’t want.  I boxed them up and took them home, but not to eat.  I grabbed a muffin tin and filled each cup with different foods.  Put an old sheet on the floor and let the kids loose.  I gave them each a little pitcher of water and some utensils.  They played for at least an hour before the 18 month old (at the time) started getting bored.  I dumped the food as their mixing bowls became full, and let them create more.

Pretend Cooking with Real Food:Pretend Cooking with Real Food

  • seasoning packets
  • flour
  • sugar
  • sprinkles
  • croutons
  • beans
  • noodles

Use what you have or can spare, it doesn’t take much to fill up a muffin tin.  Make sure you provide lots of different measuring spoons, bowls, pans, pitchers, and whisks.  Have fun and get a little dirty!

Gluten-Free Crepe

My mom called one morning and asked if she could bring some ingredients over and try a new recipe out for breakfast.  I am not going to turn down breakfast, a new recipe, or my mom cooking.  So she came over with a pancake recipe that is supposed to taste like cheesecake, that is gluten-free, and simple.  Well this is what I thought . . . it was gluten-free, it was simple, but I didn’t think it tasted like cheesecake or tasted like pancakes.  But I thought it was really close to crepes which are just as good and delicious.  We modified the recipe according to our liking, enjoy!

We served with maple syrup and fresh strawberries.  This yields four 6 inch crepes.Gluten-Free Crepes

Gluten-Free Crepe:

  • 2 oz cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • 1/4 tsp cinnamon

In a large measuring cup, combine all ingredients and blend until smooth with immersion blender.  You could also use a magic bullet, or blender.

Pour 1/4 of the batter into a hot pan greased with butter or cooking spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side.

Repeat with the rest of the batter.

Gluten-Free Crepes

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