Summer Strawberry Scones Recipe

One of my favorite parts of summer is all the luscious berries available at the grocery stores and farmer's markets. I am a big strawberry lover, and so is my family. So, I'm always on the lookout for yummy recipes that can incorporate them.

These Strawberry Scones are delicious, and if you've never made scones before, this is an easy first recipe to try. They can be made without the powdered sugar drizzle on top, but I like adding it for a little more sweetness.

Instead of using foil, I always use parchment paper for baking. The foil always sticks, so it's great to be able to just lift the scones out of the pan when their done, without sticking.

Recipe for Summer Strawberry Scones

Ingredients:

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, very cold and diced small
1 cup diced strawberries
1/2 cup half & half or vanilla coffee creamer
1 egg

For glaze:

1 cup powdered sugar
3 tablespoons milk

Directions:

Place oven rack in middle of oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Add diced butter pieces, and with a pastry blender, cut butter into flour mixture until it resembles coarse meal. Stir in strawberries.
In a small bowl, whisk together half & half, or coffee creamer until smooth. Stir cream and egg mixture into flour mixture until combined. Using your hands, press the dough together to form a ball.
Place dough on a lightly floured surface and pat into a 7 to 8 inch circle, about 3/4 inch thick. Using a sharp knife, cut dough into 8 triangles.
Place on baking sheet, about 1 inch apart. Bake for 15-18 minutes. Place on a wire rack when done.
To make the drizzle, stir together the powdered sugar and milk.
 Drizzle over warm scones and serve.

Makes 8 scones.

Curious George 3: Back to the Jungle on DVD #CuriousGeorge

*I received a copy of this movie to facilitate my review, all opinions are 100% my own

Curious George is a loved character in my family. As a child I loved reading the books, now my son enjoys the books and movies. The newest movie Curious George 3 Back to the Jungle George is selected to go on a space mission but things go all wrong when he does not behave as he should. He crash lands in the African jungle and meets all sorts of friends along the way as he waits for Man with the Yellow Hat to find him.



My son as always giggles at the antics of George. He is a little monkey himself always being silly and messing with stuff just for the curiosity of it. Man with the Yellow Hat tries to teach George about being cautious and that was a great way to be able to bring up what it meant and how my son could try that too. While out shopping this week I have mentioned to my son while he was monkeying around that we need to try to be cautious like George should, he did settle down a bit.

The movie is cute and fun for all the Curious George fans in your family. There are a few fun ways to interact with the famous curious monkey with the Photo App Photo With George for free.

Here is the picture my son and I made with the photo app from his visit to Dino Days in Sacramento. Photo bombed by George and my son's favorite animal a giraffe. We laughed how it looks like the giraffe is trying to eat the leaves.

You can also follow Curious George on Twitter and Facebook. 

Peanut Butter Chocolate Chip Cookie Bars Recipe

Peanut butter and chocolate are two of my absolute favorite combinations. What's not to love, right??

The other day my grandchildren asked me to make cookies for them. They love eating them, and I love baking for them. It's fun being a Nana who bakes for my grandkids, and I know we are building loving moments shared together, that will stay with them always.

These Peanut Butter Chocolate Chip Cookie Bars are really delicious, easy to make, and perfect for kids and adults. I can see taking them on picnics this summer, and fun to take and share with friends for a beach lunch or dinner. And in the fall, they would be the perfect milk and cookies after-school snack.

Lining the pan with foil for them to bake in, makes them easy to lift out and cut into squares. Store them in an air-tight container to stay fresh, if you have any leftover.

Recipe for Peanut Butter Chocolate Chip Cookie Bars

Ingredients:

• 3/4 cup butter, at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup creamy or crunchy peanut butter
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips, regular or mini size

 

Directions:

 

Preheat the oven to 350 degrees.

Line a 9X9 inch baking pan with foil, with foil hanging over 2 sides so that it can be lifted out when bars are done. 

With a hand or electric stand mixer, cream together the butter and sugars on medium speed. Add the egg and mix. Then add the peanut butter and vanilla extract. Mix until smooth.

In a separate bowl, mix flour, baking soda, and salt. Add to the wet ingredients on low speed, mixing until a dough forms. Mix in the chocolate chips, and then scoop the batter into the prepared pan and smooth into an even layer.

Bake for 20-22 minutes. The edges should be starting to turn light brown.

Let the bars cool in the pan, and then use the foil to lift the cookie out of the pan to transfer to a cutting board. Use a sharp knife to cut into bars.

 

Recipe inspired by Lovely Little Kitchen, but I made my own changes to the recipe.

Southwestern Pasta Salad Recipe

I adore pasta salads, especially in the summertime. They are so versatile, and can be eaten as a main dish, or as a side. And they are usually pretty easy to put together, and most travel well for a picnic at the beach, or a barbeque at someone's house.

This Southwestern Pasta Salad has a nice spicy kick to it, and you can heat it up even more with the addition of some red pepper flakes. The black beans and tomatoes give it a healthy boost.

I've been trying to incorporate black beans into my recipes lately because of their great nutritional value. I do actually like the taste of them too, so I've included them in tacos, soups, and green salads.

But back to this yummy pasta salad. My family and I ate it for dinner out on the deck with steaks that my-son-in-law grilled. It was perfect with them, and there was enough left over for my lunch the next day. It will make about six portions for a side dish.

Recipe for Southwestern Pasta Salad

Ingredients:

3/4 pound rotini colored pasta, cooked and rinsed so that it is cool
1 can (15oz.) black beans
1 can (10 ounces) RoTel diced tomatoes and green chilies
1 cup frozen corn, thawed
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice
3 tablespoons taco seasoning
1 teaspoon black pepper

Directions:

In a large bowl, mix together the mayonnaise, sour cream, lime juice, taco seasoning, and black pepper.
Add the cooled pasta, black beans, tomatoes, and corn. Mix together well, making sure everything is incorporated. Cover and place in the refrigerator for at least two hours, so that the flavors can blend together nicely.

Makes about 6 side dish servings.

Easy Glazed Cinnamon Streusel Muffins



 

 



 

 

 



Cinnamon is one of my favorite flavors, and it reminds me of fall, and all the coziness that comes along with that season.

These great tasting muffins are topped with a cinnamon streusel and powdered sugar glaze that will make your morning start off on a happy note.

Besides tasting so yummy, they are super easy to make. They are made with Bisquick Mix, that old favorite from so long ago, and one my mother always had in her cupboard. I grew up with pancakes, muffins, waffles, and more made from it, and I am actually a bit nostalgic about it.

I do enjoy baking from scratch, but sometimes I pull out the Bisquick for an easy recipe like these muffins. And if you have any left over, a quick 15 seconds in the microwave makes them totally fresh allover again.


Recipe for Easy Glazed Cinnamon Streusel Muffins

Ingredients:

Topping:
1/3 cup Bisquick Mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Muffins:
2 cups Bisquick Mix
2/3 cup milk
2 tablespoons sugar
1 egg

Glaze:
3/4 cup powdered sugar
2 teaspoons milk

Directions:

Preheat oven to 375 degrees. Line a cupcake pan with paper liners.
In a small bowl, mix together streusel topping ingredients until crumbly. Set aside.
In a medium bowl, mix muffin ingredients until well blended. Spoon into paper liners, about 2/3 full.
Sprinkle with topping. Bake 18-22 minutes or until golden brown. Let muffins cool before glazing.
To make the glaze, mix the tablespoons of milk and powdered sugar together in a small bowl until smooth. Drizzle glaze over muffins and let set before eating.

Makes 12 muffins.

I posted this last year, and it was a favorite, so I'm sharing it again. Enjoy!!