Lemon Blueberry Scones

We love these Lemon-Blueberry Scones, and with yogurt almost always on sale, and blueberries for a dollar last week, we jumped at the opportunity to start our snowy Saturday morning in this way.

Lemon Blueberry Scones - Mom's Kitchen

2 C flour
1/3 C sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8oz) carton of lemon yogurt (do not use Yoplait Whips)
1 egg, lightly beaten (may use egg white)
3-4 T olive oil
1 tsp. grated lemon peel (or you may add about 1/2 tsp. lemon juice)
1 C fresh or frozen blueberries

Glaze (optional):
1 T lemon juice
1/2 tsp. grated lemon peel
1/2 C powdered sugar


In a large bowl, combine dry ingredients. In a small bowl, combine yogurt, egg, oil and lemon peel. Stir wet ingredients into dry ones until just moistened. Fold in blueberries.


Drop by tablespoonfuls onto a greased cookie sheet.


Bake at 400 for 15-18 minutes or until slightly browned. Combine glaze ingredients, and drizzle over warm biscuits. Enjoy!

This recipe is linked to:

• Lemon Round-Up

Zesty Potatoes

We don't often eat fries around here (other than sweet potato fries)... but these zesty, cheesy fries make for one yummy side dish.

- Kraftfoods.com

Zesty Potatoes

2 large potatoes
1/4 C Kraft Zesty Italian Dressing
1/4 C Parmesan cheese

Cut potatoes into 1/2 inch strips. Combine dressing and cheese together and mix. Pour sauce over potatoes and stir until potato fries are well coated.

Place potatoes on tinfoil on a cookie sheet and bake at 425 degrees for 15-25 minutes.

Flip and bake an additional 15-30 minutes, or until potatoes are tender and crispy. Whenever I make these potatoes, it generally takes a lot longer for the potatoes to get to the tenderness I like... usually about 1 hour in total.

You can scale up the recipe as you wish; the fries make a great double/triple batch.

This post is linked to:

• Bloggy Progressive Dinner: Sides 

Fruit-Filled Oatmeal Bars

I saw this recipe last week and decided I had to try it!

Fruit-Filled Oatmeal Bars - Better Homes and Gardens cookbook (via the little home on the range blog)



1 C flour
1 C oats
2/3 C brown sugar, packed
1/4 tsp. baking soda
1/2 C butter

2 medium apples, peeled and cut into small pieces
2 T water
1 T lemon juice
1/2 tsp. cinnamon

Combine apples, water, lemon juice and cinnamon in a small saucepan. Heat to boiling and boil for 8-10 minutes until apples are mushy. Puree in a blender or with a hand mixer if desired.

In a medium sized bow, combine flour, oats, brown sugar and baking soda. Cut in butter until the mix is crumbly. Reserve 3/4 C of mixture for topping and set aside. Press remaining mix into a 11x7 pan.

Spread apple filling over the crust, and sprinkle with the remaining crumb mixture. Bake at 350 for 30 minutes or until top is golden brown.

Update: After making them once, I'm going to double the apple filling...! I'm also going to try some new fillings:

Apple-Blueberry Filling
1 C applesauce (chunky)
2/3 C blueberries (or cranberries - dried)
1/2 tps. ground cinnamon
dash of ground cloves

Combine these ingredients and spread over bars.

Blueberry Filling
1 C fresh/frozen blueberries
1/2 tsp cinnamon
1-2 T of flour, as a thickener

Combine and cook over medium heat until desired consistency is reached.

Cherry Filling
We love Pillsbury's cherry ice cream topping... (we haven't tried it with the Brady), so I'm going to modify it and try it as a filling.

1 C pitted cherries
1-2 T orange juice
1-2 T sugar
1 tsp corn starch

Heat in a saucepan over medium heat until mix comes to a full boil; stir constantly. Spread over bottom layer.

This recipe is shared at Grocery Cart Challenge!

Roasted Chicken with Caramelized Onion Soup

Roasted Chicken with Caramelized Onion Soup - Swanson

We have yet to try this one... but we're going to give it a shot this week for lunch :) We'll report out!

Turkey Lasanga

A meaty lasagna is a treat in our house.  This recipe was given to us at our wedding shower from my aunt.  It's easy and a keeper!

Turkey Lasagna -- Adapted from Ruth

32 oz of spaghetti sauce {we use homemade}
1 lb of lean ground turkey {or ground beef}
9 whole wheat lasagna noodles
1 (16oz) container of fat free small curd cottage cheese
1 (12oz) bag of Mozzarella cheese; or a mix of Mozzarella and Cheddar
8oz frozen spinach, cooked and drained {optional}
1 lb fresh mushrooms, sliced

Preheat oven to 350 degrees. Season and brown ground turkey until done. We like to season with garlic, pepper and onion. Drain fat from turkey when it is done.

Pour 1/4 of the jar of spaghetti sauce over the bottom of an ungreased 9x13 glass pan and spread evenly.

Place a single layer of noodles, uncooked, over the sauce.

Then, spread half of the cottage cheese over the noodles, and layer half of the mushrooms {if you're adding spinach, layer it here}, half of the ground turkey, half of the spaghetti sauce and top with half of the cheese.


Top with 3 more noodles and repeat layers. Add one more layer of noodles, sauce and end with the cheese on top.


Cover with a cookie sheet and bake for 30 minutes. Remove cookie sheet and bake an additional 15 minutes until cheese is bubbly and golden brown.


Remove from the oven and let lasagna "set" for 10-15 minutes before serving.

Chicken Stroganoff

Chicken Stroganoff - Mom

1 - 2 lbs (to taste) fresh button mushrooms, sliced
1 large onion, chopped
1 T olive oil
1 1/2 lb. chicken breasts, cut into 2 inch strips
1/8 C soy sauce (or browning sauce)
1 1/3 C reduced sodium beef broth, divided
1 C white wine, or additional beef broth
2 T ketchup
2 garlic cloves, minced
1 tsp. salt
3 T flour
1 C (8oz) fat free sour cream -- we often use less, usually 1/2 C
6 C cooked, whole wheat egg noodles

In a large pot, boil water and cook noodles as directed. Meanwhile, saute mushrooms and onions in oil until tender. Remove and set aside. In same pan, cook chicken with soy sauce until browned. Add 1 C broth, 1 C wine (or in total, 2 C broth), ketchup, salt and garlic. Bring to a boil. Cover and simmer for 15 minutes. Combine flour and remaining 1/3 C broth until smooth. Stir into chicken mixture. Add reserved mushrooms and bring to a boil. Cook and stir for 2 minutes until thickened. Reduce heat to low and stir in sour cream. Heat through but do not boil. Serve over noodles.

Basil Pasta Primavera

Basil Pasta Primavera - The Truax Family


1 lb. fresh asparagus, cut into 1.5 inch pieces
2 C broccoli flowerets
1 medium onion, chopped
1 large garlic clove, minced (or chopped)
1 T olive oil
1 large carrot, sliced diagonally
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1/2 lb mushrooms, sliced
1 C light whipping cream
1/2 C chicken broth, low sodium and fat free
3 green onions, chopped
2 T fresh basil, chopped (or 2 tsp. dried)
1/2 tsp. salt
1 C grated Parmesan cheese
1/4 tsp. pepper
8 oz whole wheat linguine, broken in half

1) Cook pasta according to directions. Drain and place in a large serving bowl.
2) Steam asparagus and broccoli until tender.

3) Saute garlic and onion in oil until tender; then add carrots, peppers and mushrooms and continue sauteing until veggies are crisp and tender.

4) Add veggies to the linguine -- both sauted veggies and steamed ones.
5) In a small saucepan, over medium heat, combine cream, broth, green onions and basil -- stir and heat for 5 minutes.
6) Pour sauce over cooked linguine/veggies and toss lightly to combine.
7) Sprinkle cheese and pepper over mixture
8) ENJOY!

Blueberry-Peach Buckle

This is a delicious and healthy springy dessert... lots of fruit and berries combine to make a easy sweet treat.... that's not only good for dessert, but breakfast too!

Blueberry-Peach Buckle - Modified from Taste of Home's Berry Nectarine Buckle

6 T light butter, softened {or 3 T butter, 3 T applesauce}
2 eggs
1 C whole wheat flour
1 1/4 C all purpose flour
1/2 tsp. salt
3/4 C sugar
1 1/2 tsp. vanilla
2 1/2 tsp. baking powder
1/2 C skim milk
1 C fresh blueberries
1/2 C fresh raspberries (or frozen)
1 lb. peaches (canned work fine, just drain, rinse and pat dry) -- or nectarines
1/2 C blackberries

Topping:
1/3 C flour
1/3 C brown sugar
1 tsp. cinnamon
3 T cold butter

Combine all topping ingredients together in a bowl until crumbly.

In a large bowl, cream butter and 3/4 C sugar together. Add eggs one at a time and beat well after each egg. Beat in vanilla. Combine flour, baking powder and salt and mix well. Add to creamed mixture alternating with milk. Set aside 3/4 C of batter.

Fold blueberries into remaining batter. Spoon batter into a 9x13 greased glass pan. Arranged peaches on top.

Drop remaining batter by teaspoon-fulls over the peaches. Sprinkle with raspberries, blackberries and topping.

Bake at 350 for 35-40 minutes. Serve warm.

Linked to: Scrumptious Sunday Recipe Swap, Ingredient Spotlight

Meatball Tortellini Soup

While we have plenty of favorite soups/stews around here, a soup my mom made for us last year has quickly become one of our favorites.

This soup has great flavor, and is delicious with or without the meatballs. If you go with meatballs, No Name Steak wild rice meatballs are especially yummy... or you can make your own meatballs.  We often use Italian Turkey Sausage -- either links cut up, or ground.

St. Margaret's Charity Meatball Tortellini Soup
Serves 10-12

1 batch, cooked meatballs (or, Jennie-O Sweet Italian sausage, pre-cooked and sliced)
1 medium-sized yellow onion, chopped (we use 1/4 C dried, minced onion)
1 stalk celery, chopped (about 1/3 C)
1 T olive oil
3 - 32 oz cans of chicken broth
1 1/2 C carrots, sliced into 1/2 inch coins
1 - 14.5 oz can of petitie diced tomatoes (stewed also works just fine)
1/4 tsp. dried basil
1/2 tsp. minced garlic (2-3 cloves)
1 1/2 C frozen peas
1 bag frozen (or refrigerated) tortellini

In a large soup pot, saute onions and celery in olive oil over medium heat for 5-10 minutes. The onions should look translucent.

Add broth, carrots, tomatoes, meatballs and garlic. Bring to a boil and cook on medium for 10 minutes.

When the carrots are tender, add basil, peas and tortellini.

Bring to a boil again and cook for another 7 minutes until the tortellini are cooked.

Enjoy with a crusty bread or with crackers.

{original archived photo; other photos are updated}

Soup's On!

This post is linked to: Tasty Tuesday

Italian Pork Chops

A light, different way to have pork chops!


Italian Pork Chops - Rebecca Gannon

1 T mustard (we like spicy brown)
1 T olive oil
1/2 tsp. Italian seasoning
4 pork chops
shredded mozzarella cheese

Mix together mustard, olive oil, and Italian seasoning. Coat the pork chops with mixture. Place in a greased 9x13 pan or on a cookie sheet. Bake at 400 for 20-25 minutes. Add shredded cheese to the top of the pork chop and cook an additional 5-15 minutes. Enjoy!

Homemade Pot Pie

Easy Homemade Pot Pie - Mom

1 2/3 C frozen mixed veggies (carrots, broccoli, cauliflower), thawed
1 C cooked turkey, diced
1 can cream of chicken soup
1 C heart-healthy Bisquick
1/2 C milk
1 egg

Heat oven to 400. Stir veggies, turkey and soup into an ungreased 9-inch pie plate. Sitr remaining ingredients until blended. Pour the Bisquick mix over veggies in the pie plate. Bake for 30 minutes or until the top is golden brown.

*May also use chicken rather than turkey, or omit meat all together.

SnoWhite's Broccoli Hotdish

My mom starting making this for me when I was a little girl... to this day, it's still one of my favorites - combining broccoli and mushrooms :)

SnoWhite's Broccoli Hotdish - Mom
{Print Recipe}

10-oz pkg. frozen broccoli (or fresh)
3 T butter
3 T flour
1 C chicken broth
1 (4oz) can mushroom pieces, with liquid (salt free)
2 C sliced/shredded cooked chicken, or turkey
Bread crumbs, or stove top stuffing

Cook broccoli. Melt butter, and mix with flour in a small saucepan. Cook briefly. Add chicken broth and stir until mix is thick and smooth (pudding-like consistency). Add mushrooms (and liquid) to the cream, and remove from heat. (you can use more mushrooms ... 8oz, is great!).

Place broccoli in the bottom of an 8 inch casserole dish. Cover with chicken. Pour mushroom sauce over the broccoli/chicken layers. Top with bread crumbs or dry stove top stuffing. Bake uncovered at 375 for 15-25 minutes or untl hotdish is bubbly and brown.

Enjoy... and think of being 5 all over again.

Check out more broccoli recipes at Tammy's In-Season Recipe Swap!

Buca Garlic Mashed Potatoes

Buca Garlic Mashed Potatoes - From the Crump Family

2 lbs (8 medium) red skin potatoes, washed (keep skin on!)
1/4 C chopped garlic (or minced)
1 tsp. oregano
1 tsp. salt
1 C Romano cheese
1/2 C butter, softened

Wash potatoes and put in a large kettle; cover with cold water and cook potatoes over medium heat until they come to a full boil. Reduce heat to low and continue cooking until potatoes are very soft. Trasfer potatoes to a large mixing bow. Add gralic, oregano, salt, cheese and butter. With a potato masher, mash until all ingredients are mixed together.

Serves 8.

Ham and Asparagus Lasagna

Have some leftover ham?  With all the great sales on asparagus of late... this dish is a great way to use up some of your leftover Easter ham!

Ham and Asparagus Lasagna - Adapted from Pillsbury.com

Serves: 6 Total Time: 40-50 minutes

9 whole wheat, uncooked lasagna noodles
1 T olive oil (or light butter) - I omit
1 lb Asparagus, cut into 1 inch pieces
1 8oz pkg. fresh mushrooms, sliced
1/2 lb of ham, cubed (roughly 2.5 C)
2 C milk*
1/3 C flour*
1 tsp. chicken bouillon*
1/8 tsp. pepper*
1 T Spicy Brown mustard*
8 oz Mozzarella cheese, shredded (cobly jack is also an excellent addition)

Spray a 9x13 glass pan with cooking spray.

Saute mushooms and asparagus in olive oil/butter for 5-7 minutes, or until asparagus is done.

Add ham, and saute a few more minutes, until ham is warm.

Pour into a large bowl and set aside.

In a small bowl or cup, combine 1/2 C milk, flour, bouillon, and pepper. Mix well with a wire whisk until blended.

In the same skillet (there will be some juices left from cooking the veggies) spread out mustard, and stir in the milk mixture.

Add remaining 1 1/2 C milk slowly, and blend well. Cook and stir over medium heat until mix is bubbly and thick. Remove from heat. Stir in 1/2 C cheese until melted.

Spread 1/2 C sauce in the bottom of the glass pan.

Reserve 1/2 C sauce for the top. Add remaining sauce to ham mixture. Stir to combine.

Arrange three noodles over the sauce. Spoon half on the ham mixture over the noodles. Top with 1/2 C cheese (both mozzarella and colby jack combined). Repeat layers.

Top with remaining noodles, 1/2 C reserved sauce and sprinkle with remaining cheese.

Either cover and refrigerate until ready to bake (if you prep in the morning).

Or,

bake covered at 350 for 20-30 minutes (use a cookie sheet to cover the pan, save the foil!) and then cook uncovered for an additional 10-15 minutes until noodles are tender.

Let stand 15 minutes before serving.

Serve warm and enjoy!


 *This makes a fairly thick sauce... to thin out the sauce, try the following adjustments:

2 C milk
1/3 - 1/2 C flour
1/2 C chicken broth
1/8 tsp. pepper
1 1/2 T Spicy Brown mustard

Combine 1/2 C chicken broth with flour and pepper and wisk well. Add milk and stir to combine. Add to skillet that contains a heaping 1 1/2 T spicy brown mustard, and mix well, stirring until thickened.

This recipe is linked to:

• Our Krazy Kitchen
• Tempt My Tummy Tuesday
• Ingredient Spotlight

Mom's Homemade Turkey Soup

Mom's Homemade Turkey Soup

SOUP:

Slow cook rice, handful

Barley, handful

Carrots, sliced (about 1 C)

Celery, sliced (about 1 C)

Onion, diced (about 1/4 C)

4 C chicken broth (I usually end up using 6-8 C -- because I make a bigger batch)

1 C cooked turkey

NOODLES:

1/2 C flour

1 Egg

salt and pepper, to taste

In a large soup kettle, combine broth, rice, barley, celery, onions and carrots. Simmer for 45 minutes, or until veggies are tender. Add pre-cooked turkey (or chicken) and cook until warmed. Make egg noodles by scrambling eggs with salt and pepper, and then adding 1/2 C flour/egg and stirring until clumpy. Drop chunks of egg noodles into soup and cook the noodles for 10-15 minutes in the soup. ENJOY!

In the Crockpot....

Combine broth, veggies, meat, rice and barley in the crockpot. Cover and cook on low for 6-8 hours (or until veggies are tender). About 1 hour before serving, turn crockpot up to high, and make noodles as directed above. Drop noodles into the soup and check after 1 hour... they should be done!

Enjoy!

Chicken Marsala

Chicken Marsala - Betty Crocker

Prep: 10 minutes Cook: 25 minutes Serves: 4

4 chicken breasts, boneless/skinless
1/2 C flour
1/4 tsp. salt
1/4 tsp. pepper
2 T olive oil
2 garlic cloves, minced
8 oz fresh mushrooms, slices
1 T parsley (dried)
1/2 C reduced fat and low sodium chicken broth

In a shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

In a 10 inch skillet, heat oil over medium heat. Cook garlic, mushrooms and parsley in olive oil for 5 minutes; stir frequently. Add chicken to skillet. Cook about 8 minutes, turning once, until browned. Add chicken broth. Cook an additional 8-10 minutes (cook covered) until chicken is no longer pink in the center. Serve with pasta.

Garlic Pasta - Frog Prince

To make an excellent garlic pasta to accompany this dish -- my husband created this one!

1/2 pound linguini pasta, whole wheat
1/4 C olive oil
1/4 C parsley, dried
4 garlic cloves, minced
1/2 Parmesan cheese
Dash, ground black pepper

Boil pasta until tender. Drain.

In a small saucepan, heat oil over medium heat and add garlic; saute for 1-2 minutes. Reduce heat to low, and add parsley. Keep warm until ready to serve. Toss noodles with sauce and top with Parmesan cheese, to taste.