Orange Blueberry Scone, with Surprise Ingredient!

You really can't tell how moist and delicious this is from the photo...trust me.
I used the basic cream scone recipe found on this blog http://hearthandhospitality.blogspot.com/2010/04/cream-scones.html , added blueberries, orange zest and the surprise ingredient. Ready? Young Living orange essential oil. These are not the health food store variety oils, these are pure, and not just food grade, they are therapeutic grade oils.

Ingredients:
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
zest of 1 orange
1/4 teaspoon salt
6 tablespoons cold butter
1 cup blueberries
1 egg
1 teaspoon vanilla
1/2 cup whipping cream
2-3 drops Young Living Orange Essential Oil
Glaze:
3/4 cup powdered sugar
3 drops Young Living Orange Essential Oil
dash vanilla extract
3-5 tablespoons whipping cream or milk

Preheat oven to 375F. Lightly grease a sheet pan
In a large bowl mix dry ingredients.
Cut in the butter. 
Gently stir in blueberries.
Add the wet ingredients and fold together very gently to avoid crushing berries and turning the batter blue. 
Pat into a circle about 1/2 inch thick on the prepared pan. Cut into 8 pieces, slightly separating them. 
Bake for 15-18 minutes or until edges are barely golden.

Allow to rest 5-10 minutes then transfer to serving plate. 

In a small bowl, mix all glaze ingredients and whisk until a smooth drizzling consistency add more cream if necessary.  

Drizzle in what ever pattern makes you smile. 

 Enjoy! Orange is a very uplifting and energizing oil! 
If interested in this or any other Young Living Oils just leave a comment in the section below, I just love to talk about them!

Easy, Salsa Chicken

This was so easy, I saw it on Mennonite Girls Can Cook, a great foodie blog, especially for the home style cook. I saw this several months ago and have made it twice, both times in large quantity so I could freeze part of it for later use. It freezes well cooked like this, tastes great now or later! Their original recipe concluded with enchiladas which I tried, they were delicious. I have omitted the creamed corn and instead added it fresh to the end recipe.

I am still having some camera issues so forgive out of focus or mis-focused photos, some of it is the camera and some the operator.

This is so incredibly easy! For Trim Healthy Mamas it could fit E, S, or FP, as it is there is no fat and not enough tomatoes to make it an E exclusively. Be careful what else you are serving, the rice and bean combo was for most of my family, however it would be great in a low-carb tortilla with lots of veggies and guacamole for S or without for FP. You decide.

Ingredients:
large package of boneless, skinless chicken breasts (5-6)
Large jar salsa, or two small jars (24 oz, more or less)
Procedure:
Place all the chicken in a 5 quart crock pot on high. Pour salsa over chicken.

Cover and cook for 5-6 hours.

 Uncover and stir with a fork to break it up and mix all the salsa throughout.

 Not having fun with the editing program either, just turn your head and pretend these are right side up.

 This night I served the shredded "salsa chicken" over rice and black beans then topped with cheese, tomatoes, and avocados.

Some other suggestions would be: enchiladas, soup, sandwiches, burritos, on top of nachos,even cold on a salad. Freeze what you don't eat leftover and enjoy a quick meal in a few weeks.
Thank you "Mennonite Girls", you sure can cook!

Rich, Dark, Cocoa Scone

This is the richest, most decadent scone to adorn a tea or breakfast table. Rich with cocoa and cream, it needs only a scant drizzle of glaze. I cut this one in smaller pieces because of the richness.

Ingredients:
2 cups all purpose flour or white spelt or gluten free mix of your choice
6 tablespoons cocoa
6 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream or 1/2 & 1/2
Glaze:
3/4 cup powdered sugar
2 tablespoons cocoa
1-2 tablespoons milk
Mix all dry ingredients in a large bowl.

Add the cream, stirring/folding gently just until all dry ingredients are moistened.

Roll or pat into a circle on a lightly greased sheet pan.

Cut into 10-12 pieces, gently spread apart so there is a 1/4 inch between all the pieces.

 Bake at 400F. for 9-14 minutes until puffed and drying around edges (they would appear golden if they weren't already brown).
Allow to cool for 10 minutes then remove to serving plate.

 Whisk all the glaze ingredients together, add milk if too thick or more powdered sugar if too thin. Drizzle glaze over scone, lick fingers...just kidding...maybe ;)

Enjoy responsibly, that means to eat some fruit with it if it is breakfast. A glass of milk would be great!!

Apple Dulce De Leche Cheesecake Cookie Bites

If you like apples, cheesecake, or dessert as a whole, you will want to try these. Simple, quick, and oh, so yummy!
I used the cheesecake cookie recipe found on this page : http://hearthandhospitality.blogspot.com/2010/03/cheesecake-cookie-bites.html but cut it in half, added apples and dulce de leche. Here's how...
1 cup flour, all purpose or spelt
1/3 cup packed brown sugar
6 tablespoons cold butter, cut into bits
1  8oz. package cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla
2 apples, peeled, cored, minced
1 tablespoon apple cider or juice or a few drops lemon juice
2 tablespoons packed brown sugar
1/3 cup canned dulce de leche, I used Nestle brand, the leftover will last in the fridge for a week or so
1/4 cup cream or whole milk
Mix flour and 1/3 cup brown sugar. Cut in the butter until coarse crumbs.
Press all, except 1 cup, into the bottom of a 9x9 inch baking dish.

Preheat oven to 350F.
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add vanilla and egg, beat until well combined.

Pour into the crumb crust.

Hmm, photo turned itself around...just look at it sideways and you'll catch on.

 Toss apple, with cider, and brown sugar.

 Sprinkle on top of cheese mixture.

Top with the remaining crust mixture.

 Bake 20-25 minutes or until it is soft but not liquid or a loose jiggle, some slight movement is good. 

Cool completely, then chill in refrigerator.
In a small, very heavy bottom saucepan, heat cream. Add dulce de leche, stir constantly until melted together and smooth. Drizzle over chilled bars, either before or after cutting, your choice.

Did you notice it too? Yea, one's missing again...

 These were perfect for the Autumn day in the sukkah yesterday.

Sugar Crinkle Cookies, A Little Bite of Sweetness!

How can you resist such a tiny bit of sweet, buttery goodness? Maybe just one more...

After my son taste tested a few of these, I packaged them up to go to a bake sale.
These little gems are tender inside and slightly crisp on the outside with a gentle lemon flavor. Great for a quick dunk in a glass of cold milk or beside a cup of tea.
Makes approximately 5 dozen.

 Ingredients:
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar for rolling them, maybe a little more
Beat the butter and 1 1/2 cups sugar until light and fluffy. Add eggs and flavorings. Beat until blended.
Combine flour, baking powder, and salt; gradually add to the butter mixture, beating well.

Cover and chill dough for at least 2 hours, this will make it much easier to roll into balls, less stuck on your hands.
Shape dough into 1 inch balls. Roll balls in sugar.

Place balls on ungreased baking sheets.

Bake at 350F. for 8-9 minutes or until slightly golden on edges toward bottom.

Allow to rest on sheets for 2 minutes then remove to cooling racks, this way they are less apt to break.

I really need some better lighting in my kitchen...