Amen. Let's Eat!
Monday, September 28, 2009 Jumbo Blueberry Sour Cream Scones

You'll notice that I get a lot of my recipes from Kittencal @ recipezaar. She's amazing, as are her recipes. This one is no exception.

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease.

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

from kittencal @

Posted by Jen :: 4:06 PM :: 0 comments

Post / Read Comments



It had been awhile since I made homemade burgers so I decided to give them another whirl for some friends who were over for a BBQ this weekend. So glad I did. They were gooood!

2 lbs ground beef
egg, slightly beaten
1/2 (1 ounce) envelope dry onion soup mix
2 tablespoons fresh minced
garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon
Worcestershire sauce
1 teaspoon
fresh ground black pepper
1 pinch
cayenne pepper (optional)

In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into 6 equal patties (or make 8 small patties).

Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide). Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

Grill or pan fry the burgers as desired until cooked through.

* from Kittencal @

Posted by Jen :: 4:01 PM :: 1 comments

Post / Read Comments


Monday, September 21, 2009 Spiced Toffee Chippers

I took these to Bible study and all the Sister-Wives went ga-ga for them! Enjoy!

1/2 cup dark brown sugar
1/4 tsp ground ginger
1/4 tsp cinnamon

Cookie Dough:
1 cup Crisco*
1 cup dark brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1 pkg Skor bits (SCORE indeed!!)(Get it?!)

Preheat oven to 350 degrees.
Topping: combine ingredients in a shallow dish and set aside.
Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits. Roll dough into 1" balls, don't flatten. Roll in topping. Place on baking sheet about two inches apart (they flatten as they bake). Bake for 12-14 minutes.

*I followed the recipe and used Crisco, but I think it would be even better with butter. Just so you know.

Posted by Amanda Brown :: 8:28 AM :: 0 comments

Post / Read Comments