I woke up Saturday morning bright-eyed and bushy-tailed.
(that’s a Southern phrase for those of you not from down here)

My brain was churning with all sorts of crazy schemes – like a yard sale idea.
(where did THAT come from!?!?)

So, I crept downstairs and left the rest to their slumbers, brewed some tea and sat down to do some blog reading. I haven’t had time this week to read many of my favorites, so I was looking forward to at least an hour (hopefully) of catching-up time.

I stumbled across a blog which touted “the best scones ever” and of course I hopped right on over to check out the recipe.

And then, I decided that they were going to be Saturday morning breakfast.

And, oh, were they good. So, very, very good.

Yeah, they might truly be the best scones ever.

As I usually do, I tweaked the recipe as I went along.
(I’m not very good at following directions of any kind these days)

If you have these ingredients on hand, try these.

If you don’t, go shopping, get the ingredients and try these.

They are so worth it.

I gave two to my neighbors because I knew if I had them in the house I would gobble them all up and that would be bad news.

Seriously. Try them. You won’t regret it. And anyone who eats one with you will love you for making them.

Blueberry Scones with Lemon Glaze

adapted from this Tyler Florence recipe

Scones:

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
5 Tbsp unsalted butter, cold & cut into pieces
1 cup buttermilk
1 1/4 cup frozen blueberries

Lemon Glaze:

1/4 cup lemon juice
1 cup powdered sugar
1/2 tsp lemon extract
lemon zest
1/2 Tbsp unsalted butter

Preheat oven to 400 degrees.

Mix flour, baking powder, salt & sugar in food processor.

Add butter and blend until mixture resembles coarse crumbs.

Transfer to a mixing bowl and add buttermilk, mixing just to incorporate.
(Depending on how dry your dough is you may need a little more buttermilk, but don’t get it too wet)

Fold in blueberries.

On a greased cookie sheet, turn out dough and shape into approximately 10” circle.
(about 3/4 inch thick)
(You may have to round up wayward blueberries and push them back in!)
You could do this on a floured surface, but I was lazy this morning. 

Cut the dough into pie-shaped wedges and separate on your cookie sheet.

Bake for about 20 minutes or until golden brown. Let the scones cool a bit before adding glaze.

While the scones are baking, make the glaze:

In a microwave safe measuring cup, mix your lemon juice and powdered sugar. Add lemon extract &  butter and microwave for about 30 seconds. Whisk to smooth any lumps and drizzle over semi-cooled scones.

Prepare to die from happiness.

Seriously. They are that good.

I know you are probably thinking that there is no way that LASAGNE can be easy, right?

I thought the same thing at first. It was always a special treat at our house, something that wasn’t made very often and usually only upon a special request.

But, you see, I love lasagne. Simply love it.

But it’s a lot of work. Cooking the noodles, layering the ingredients… bubble-overs in the oven… it’s yummy but is it worth it for a week-night dinner?

So, when Little Bit announced, during Big Girl’s birthday dinner @ Provino’s (a local Italian eatery) that her friend’s lasagne looked yummy, I was on a quest to figure out a way to make it for my family, and make  it easy for me, too.

Enter my favorite appliance: the crock pot. (Big Daddy, no less)

I did some research online to see what other crock-pot lasagne recipes were out there and then decided to make mine up as I went along, using what I knew from the traditional way of making lasagne (learned from my grandma) and the newfangled crock-cooking methods.

The verdict?

Absolute yumminess.

And I loved the fact that it was all cooked with very little prep time (or work) by me. I think my total prep time was less than 15 minutes.

One secret? I used no-boil lasagne noodles. 

Many of the recipes I researched didn’t use them, so I think you could probably get away with using “regular” lasagne noodles. I just happened to have them in the pantry from another recipe and decided to use them up for this one.  If you did use the “regular” noodles, I’d probably increase the liquid in my sauce just a bit to prevent things from drying out.

Another thing – Ricotta cheese is traditional in lasagne.  I saw as many recipes with cottage cheese as I did ricotta.  What did I use? This time – cottage cheese. But that was mostly because I had it in the fridge and I wanted to use it up.  Ricotta would’ve meant a trip to the store I wasn’t in the mood to make.  I honestly don’t think you can tell a difference once you cook it.

I also used a store-brand 4 Cheese Italian blend because that was what I had on hand, so don’t feel like you have to go out and buy special cheese for this.

The kids loved it as did SuperMan.  Little Bit had it for lunch two days in a row (in a heated thermos) and said it was even better the next day. I have to agree, as it was my lunch the next day as well.

So, if you like lasagne give it a try.  And if you’ve never tried making lasagne before? Give it a try! This one’s easy-peasey.

Easy-Peasey Crock Pot Lasagne

1 box no-boil lasagne noodles
1 pound ground beef (or turkey)
1 large can crushed tomatoes
1 onion, diced fine
~1-2 Tbsp Italian Seasoning
~1 Tbsp minced garlic
1 large container of Ricotta or Cottage Cheese
2 cups (minimum) Parmesan/Mozzarella cheese (blended)
reserve about 1 cup of this blend for the topping
1-2 Tbsp olive oil

In a large skillet, sauté your onions in olive oil until translucent.
Add the ground beef (or turkey) and cook thoroughly.
Once your meat is browned, add the garlic and cook for approx. 1 minute.
Pour in your tomatoes and heat through.
Depending on how “saucy” you want this, you could also add a can of tomato sauce or some petite diced tomatoes. (I didn’t)

In the crock pot, spray some non-stick spray, being sure to go all the way up the sides.
Ladle about 1/2 cup of sauce onto the bottom of your crock. Be sure you have a light coating on the entire bottom. This will ensure nothing sticks.

Layer:
– noodles (break them up to make a complete layer)
– sauce
– cheese (I alternate the creamy cheese & shredded cheese layers)

Keep layering until you reach the top or run out of ingredients. Try to finish with a layer of sauce and top this with your reserved parmesan/mozzarella blend.

Put your crock on high for about 2 hours and then on low for another 2 hours.

If you are making this on a workday (or when you are not going to be home) set it on low for 4-5 hours.

Serve with garlic bread and salad.

Easy-Peasey!

With SuperMan home all week because of the Great Snow Out of 2011, I’ve gotten to eat some pretty yummy breakfasts. He is the master breakfast chef.  I am usually not awake enough to cook much more than a pop tart in the mornings. He, however, is one of those perpetually awake morning people and makes the most scrumptious meals for the girls and me.

One morning we had pecan Belgian waffles (yummy). Another, he made bacon & eggs with hashbrowns – just like Waffle House. But I think my favorite breakfast was the casserole he made on Monday that we have been eating on most of the week. It was really good the first day, but even better later in the week as he reheated it in a skillet and things got all crispy and browned in the process.

I went to bed last night thinking about it. It’s that good.

And, it’s full of protein, so it fills you up and makes your body happy.

So, I thought I’d share it with you today in case you want to make some for your family. It’s one of those you prepare the night before and pop in the oven the next morning. You can lighten things up like we did by using low fat ingredients and turkey sausage.

Oh, and I used these –

in the casserole. They just came out and boy are they nice to just drop into the recipe (instead of having to cook and crumble your own – yes, I’m lazy)

And, you may have noticed, I’ve added a new little button at the bottom of my recipe posts which will make it easy for you to print them out and add them to your own recipe book. 🙂

So, here’s the recipe for you:

Amish Breakfast Casserole

adapted from Taste of Home

1 package Jimmy Dean Turkey sausage crumbles
1/2 cup frozen diced onions
1/2 cup frozen diced bell peppers
6 eggs, lightly beaten
4-5 cups frozen shredded hash brown potatoes
3 cups 4 cheese Mexican blend
1 14-ounce container low fat cottage cheese

1. In a skillet, sauté potatoes, onions & peppers until onions are translucent.
2. Let sit for a couple minutes to cool down.
3. If you are making the same day you are cooking it, preheat oven to 350.
4. Spray 9×9 casserole (or 9×13) with cooking spray.
5. Combine all ingredients in a large bowl, mixing thoroughly.
6. If you are making the night before, put in casserole & cover. Store in refrigerator until you are ready to bake.
7. If you are making the same day, pour in casserole.
8. Bake @ 350 for 35-45 minutes.
9. Let stand for 10 minutes (we left it in the oven) for the eggs to set before you serve.

Warm, hearty, filling – comfort food at it’s best.

I made this for SuperMan – so he would have something to sip on that would be warm and filling while he is working in the freezing cold. I am so thankful that he has a steady job but I worry about him being out in the cold this winter. It’s the least I can do for him – provide him with something warm and healthy while he’s providing for us.

French Onion Soup

8 onions, sliced
2 cloves garlic, minced (about 2 tbsp if you use the jarred type)
1/3 cup olive oil
2 tbsp flour
8 cups beef broth
1/2 tsp dried thyme
1 bay leaf
salt & pepper
~ 1 tsp Worcestershire sauce

French bread loaf

2 cups grated Gruyere or Swiss cheese

1. Sauté onion & garlic in oil over low heat in large stock pot. Keep stirring & sautéing until they are brown and tender.
2. Sprinkle flour over onions, cooking a few minutes more until flour is browned.
3. Add broth, Worcestershire, thyme, bay leaf. Bring to a boil.
4. Reduce heat & simmer for 20 minutes or so (I put in the crock pot at this point most times)
5. Salt & pepper to taste.

To serve, slice French bread into 3/4 inch thick slices. Toast lightly.

Ladle soup into serving bowls (oven proof) and top with toast. Sprinkle with cheese.
Place bowls on baking sheet and bake at 350 degrees until cheese is melted.

Serve & enjoy.

I’m almost hesitant to even post this recipe. It’s a pretty basic one and I think most people know how to do roast beef in a crock pot. But, I will share with you my technique just in case it is different from what you do for your family.

I usually buy a 3-4 pound roast, so that I have leftovers which can be repurposed in a stew or soup at a later date. I’m all about cooking once and eating multiple times…

This is something I start in the morning and let cook all day – the house smells heavenly by mid-afternoon and by dinnertime, you can’t hardly stand not eating the roast.

I serve it normally with mashed potatoes, because that is what the girls like. My mom used to make this and serve it with rice, which I prefer because then I can add the rice to the stew or soup later on. I will be happy when my picky eaters decide rice (other than the rice from the local Asian restaurant) is good to eat.

Without further adieu, here’s my roast recipe:

Crock Pot Roast Beef

3-4 lb beef roast (pot roast or top round)
1 package Lipton Beefy Onion soup mix
1 beef bullion cube
Houston House seasoning
2 Tbsp minced onion
1/2 can cream of mushroom soup
1/2 cup milk
~1 cup water

Place roast in the crock pot. Sprinkle with House Seasoning.

In a large liquid measuring cup, mix water, soup mix, minced onion and bullion cube.

Pour into crock pot until liquid comes about 1/2 way up the meat.

Cover & cook for 6-8 hrs on low. (or 4-5 on high)

About 1/2 hour before serving, thin the soup with milk and pour into the crock pot. Turn crock pot to high for remainder of cooking time. (This last step is optional but gives you a nice gravy to work with)

It’s Christmas Eve – you are probably all baked out by now.

But, I have one final recipe to share with you. And this is one of my favorites.

I have it on good authority (as in everyone I’ve ever baked these for) that these are the best oatmeal cookies you will ever eat.

I will also confess and tell you it’s not my original recipe. There is a gal that cooks for the scrapbook retreats that I go to and this is a modification of her grandma’s cookie recipe. I tried them there and absolutely fell in love with them. There are no oatmeal cookies to compare.

These are a chewy texture cookie. Not crunchy, but not gooey either.  Just right.

You start the cookies the day before you bake them. I think the overnight soak in the brown sugar and oil is what makes these cookies so chewy and good.

I used the blueberry flavored Craisins in the batch I made this year.  I thought they were particularly good, although I’ve used raisins and plain craisins in the past and they were good, too.

A couple more tips – you really do have to use the parchment paper that is called for. And you really do  need to let them cool thoroughly before you move them off the paper. If you don’t, the cookies will fall apart. Trust me, I’ve tried it and had disastrous results.

Ok, here’s the recipe.  Do let me know if you try them and what your loved ones think of them.

World’s Best Oatmeal Cookies

4 cups oatmeal (not instant)
2 cups brown sugar (I have successfully substituted 1 cup brown sugar Splenda blend)
1 cup oil (I have used safflower, vegetable, and canola)

Mix these together in a large bowl or zip top bag. Store in refrigerator overnight.

The next day, transfer to a mixing bowl and add:

3 well-beaten eggs
1/2 tsp. salt
1 tsp almond extract
1 tsp vanilla extract
1 cup craisins
(optional) 1 cup chopped nuts

Drop by teaspoonfuls onto parchment paper-covered cookie sheets. They do not spread much so you can fit them relatively closely together.

Bake at 350 for 15 minutes.

Slide parchment paper off cookie sheet and transfer to cooling racks. Let cookies cool completely before removing from parchment paper.

Stores for at least a week (if they last that long!) in a sealed container.

There’s something about chicken noodle soup that just makes everything feel better.

Whether it’s a physical ailment, emotional upset or just overall stressors of life, chicken noodle soup seems to be the fix.

Especially when it is homemade.

I am so happy that my girls actually prefer my homemade soup to that of the canned fame.  At least then I know that it is healthy and fresh and contains no unpronounceable ingredients.

I thought I’d share my pretty straightforward soup recipe – so that if there are any of you who have never made homemade chicken noodle soup you can see how easy it is and give it a go. I promise it will be worth your trouble (and it’s not really that much trouble anyway)

I usually have most of these ingredients on-hand so it is easy to whip up a batch when someone requests it.

Homemade Chicken Noodle Soup

2-4 boneless, skinless chicken breasts (I keep the flash frozen ones on hand all the time)
2-3 stalks of celery, chopped
~1/2 cup onion, chopped (I use the frozen, already chopped kind)
1 cup carrots, finely chopped
1 box chicken broth
2-3 cubes chicken bullion
3-4 cups water
1/2 lb pasta (I use egg noodles, bow tie, etc. whatever I have on hand)
Salt, pepper, garlic salt, onion powder to taste (Houston House Seasoning)

1. Begin by bringing the bullion, water and vegetables to a boil. Add your chicken and salt/pepper/seasonings.
   Boil on med-low heat until chicken is cooked through. (about 30-40 minutes)
2. Remove chicken and shred, returning shredded chicken to the pot.  You may need to add some broth if you have lost some water due to the boiling. (I use the broth so my flavors don’t dilute with more added water)
3. About 20 minutes before serving, toss in the pasta and cook on rapid boil.
   (Alternately, you could cook pasta separately and just add to the bowls just before serving)

If you cook your pasta in your soup, you may also have to add extra broth as the pasta will absorb quite a bit.

Serve with grilled cheese sandwiches or homemade bread for a hearty, filling and comforting meal.

Your kids will thank you. 🙂