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Thursday, January 26, 2017

Lemon Raspberry Scones

If you're busy in the morning like we are in our house, you probably need a yummy grab n' go breakfast. These lemon raspberry scones are the perfect combination of sweet, lemony, crumbly goodness that pair perfectly with your morning coffee!

- 1 stick butter, cold
- 2 cups flour
-  1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 large lemon, zested
- 3/4 cup heavy cream
- 3/4 cup frozen raspberries
- parchment paper

- 1/2 large lemon, juiced
- 1 cup powdered sugar

1. Heat oven to 425. Cut butter into 1/4 pieces and keep cold in the refrigerator.

2. Combine the flour, baking powder, sugar, salt, and lemon zest. Add the butter and work in with your hands until the mixture resembles a course meal (this takes a few minutes and a good amount of elbow grease). Add in the frozen raspberries, stir,then drizzle in the heavy cream. Stir until the dough clumps together.

3. Place the dough on parchment paper on a baking sheet. Shape the dough into a 7-8 inch square that's about 1/4 inch thick. Cut into little triangles. Bake 15 minutes.

4. To make the glaze, combine the lemon juice and powdered sugar. Make to taste, adding more sugar or lemon juice until desired consistency and taste is reached. Make sure scones are cooled when you glaze.

Source: Flour Arrangement

Friday, January 6, 2017

Red Pepper and Corn Taquitos

So how's everyone's New Year's diet going? At only Day 6 of 2017 I hope you're all still going strong.

Believe it or not, this recipe isn't bad for you! Well...ok the original recipe isn't bad for you I just never buy "fat free" "2%" "low fat" so I opted to use good ole full fat versions of the ingredients. If you're looking to cut cals, click the link at the bottom for the figure friendly version.

-2 teaspoons olive oil
-1/2 white onion, diced
-1/4 teaspoon salt
-1/2 red bell pepper, diced
-1/4 green bell pepper, diced
-2/3 cup corn (frozen or canned)
-5 ounces cream cheese
-1/2 cup shredded pepper jack cheese
-1/4 teaspoon chili powder
-1/4 teaspoon cumin
-6 inch tortillas
-Cooking spray
-paprika and garlic powder

1. Heat oven to 425. Spray baking sheet with cooking spray.

2. In a pan, heat the olive oil over medium-high heat. Add the onion and saute about 4 minutes. Then add the peppers and saute an additional 3-4 minutes. Add the corn and cumin and chili powder and cook another 1-2 minutes.

3. Add the cream cheese and stir well to melt. Add the pepper jack cheese and stir until melted.

4. To assemble, spoon 2 tablespoons of the mixture into a tortilla and roll it tightly around the mixture and put it onto the baking sheet with the seam side down. Continue until all the mixture is used.

5. Brush the taquitos with olive oil then sprinkle with a dash of paprika and garlic powder. Bake for 12 minutes.

Source: Prevention RD