Crockpot Applesauce

Sheesh, I know...it's been a while.  I didn't disappear off the face of the earth...but cooking just hasn't been getting top billing around here these days.  When the hubby is working 75-85 hours a week, you don't really feel motivated to spend even one hour in the kitchen cooking dinner, since the kids would be perfectly happy with something simple like eggs.  Or pancakes.  Or chicken nuggets and french fries (yeah...the frozen variety).  Or deli ham slices and apples.  Thank goodness my kids are not gourmet, LOL!  

(Well, except for Rebecca, who has become an expert in making eggs in a hole all by herself.  Yeah, I'm proud of her).   

I did make a fantastic Christmas Day dinner--roast turkey, dressing, gravy, buttermilk mashed potatoes, roasted green beans, vanilla bean pound cake, and deep dish apple pie.  Yep...it was good.  Really good.  And what made it even more special were friends who came over to share the meal with us that day.  

Anyways... ;-)

I was motivated to make crockpot applesauce yesterday.  Apples are plentiful and in season right now, plus it's fun to buy 3-4 different kinds to make your own applesauce.  I bought 6 Golden Delicious, 4 Granny Smith, and 6 Galas.  You can honestly use whatever you fancy.  Be prepared for the lovely smell of baking apples permeating every corner of your house.  It's amazing...and you'll be so proud of yourself for making it homemade. :-)

Crockpot Applesauce

10-12 mixed apples, such as Golden Delicious, Gala, Granny Smith, or Jonagold.  Use what you like!

(You can even throw in a few pears, peaches, plums, strawberries or other fruit.)

6 tablespoons light brown sugar, lightly packed

1 whole cinnamon stick

1 teaspoon ground cinnamon (optional)

1 teaspoon lemon juice

1 small strip lemon peel

Pinch of salt

Peel, core, and slice apples 1/2 inch thick.  Using an apple slicer like this one really helps.  If you buy one, make sure it's ALL metal.  The plastic frame with metal spokes type will break in no time (yes...I know this from experience!) 

Toss all the apples into your crockpot, along with the lemon juice, lemon peel, brown sugar, cinnamon stick, cinnamon, and salt.  Make sure you fill your slow cooker all the way to the top.  Once the apples cook down, it'll only be about 1/2 full, and most crockpots work better if they're half to two-thirds full.  I used both ground cinnamon and a cinnamon stick because we're fans of the spice over here.  Whole cinnamon sticks can be found right in the baking aisle of the grocery store. 

Set your crockpot on "LOW" and let it go for about 8 hours.  You don't even have to stir it, but I did every couple of hours so you can see what it looks like.

Ready for some time lapsed pictures?  Of course you are.  

After 2 hours...

After 4 hours...

After 8 hours...

Now, you can leave it chunky like I did, or pureed it further with an immersion blender/regular blender for a very smooth texture.  I used to do that when Theresa was just starting with solids, but now she eats it no matter what. ;-)

Let the applesauce cool until it's a manageable temperature for kids before consuming with gusto.  I like it a bit warm, but 3 of my 5 kids prefer it cold, so you can certainly chill it in the fridge for later.  

We love this applesauce plain, or with pancakes, waffles, or on warm biscuits.  And let's not forget pork chops...my hubby's favorite.  He has fond memories of homemade applesauce with pork chops growing up. Best of all, it makes the whole house smell like apples and cinnamon all day...who doesn't love that?  

All righty guys, I've got to run. I've had 4 out of 5 kids down with the flu this week, but everyone is watching a movie with their juice cups and blankies right now...so I had a few minutes to bang this post out for you. 

God bless your table tonight, and Happy New Year!  

Rasberry Crumb Bars

Aren't you proud of yourself when you put something together really quick, using nothing but the ingredients you have on hand?  Last week, I threw together coriander rubbed pork roast, wild and brown rice medley, and braised cabbage with caraway seeds.  Yes..I was proud of myself!  

I found myself in that situation again yesterday, when at the last minute, I volunteered to host Bible Study at my house.  My darling husband pitched in and vacuumed the entire downstairs (even the staircase--thanks honey!) I ran around the house with a dust cloth, and glass cleaner, while one of the girls cleaned the powder room.  It's so great to have help when you need it. ;-)

During the cleaning frenzy, I set my butter out to soften, and by the time we were done, it was ready to go.  I'd done a quick search on the internet for crumb bars, and decided to go with the fresh raspberries I had in the fridge.  I wasn't sure the only other fruit I had--frozen cranberries would be sweet enough.   I also substituted brown sugar for some of the white sugar for a bit of chewiness, and some rolled oats for texture.  Feel free to use blackberries, blueberries, or a mix of berries instead of raspberries.  This is a great way to give a final nod to summer's bounty and welcome the first hint of cooler weather. :-)

Raspberry Crumb Bars 

2 cups all purpose flour

1 cup rolled oats (not the instant oats)

1/2 cup white sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 large egg

2 sticks (1 cup) unsalted butter at room temperature

4 cups fresh raspberries rinsed lightly and gently patted dry

1/2 cup white sugar

3 teaspoons cornstarch 

Preheat the oven to 375 degrees.  Lightly grease a 9x13 baking pan and set it aside. 

In a medium bowl, combine the flour, oats, white sugar, brown sugar, baking powder, salt, and cinnamon.  Add the butter and using a pastry cutter, cut it in until you have a crumbly dough.  Gently stir in the egg. Take half of the dough and pat into a thin layer on the bottom of the prepared baking dish.  Set aside. 

In another medium bowl, gently toss the raspberries with the 1/2 cup white sugar and cornstarch.  Pour the raspberries into the pan, and evenly distribute any remaining sugar/cornstarch mixture.  Take the other half of the dough and crumble it over the top of the berries.  

Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and the fruit is bubbly.  Let cool to room temperature before cutting into squares.  Serve alone, or with ice cream (black raspberry ice cream anyone? ;-)

I will be perfectly honest and say that only 1 person was able to come to Bible Study.  Oh well, more raspberry bars for the rest of us.  I know somebody snuck another helping when I wasn't looking (my money's on Rebecca), and both girls begged for a bar in their lunchboxes for today.  Of course, I let them...these things are so good, I'd better get 'em out of the house!

I hope you are lovin' the "cool" front we got over the weekend.  Sure, it's still warm (around 90 degrees today), but the humidity is only at 32%--REALLY nice for our part of Texas this time of year).  Break out the bowls, turn on the oven, and bake these up--you can have them ready in no time!  

God bless your table tonight!

Pan Seared Pork Chops with Apples and Sage

It's not quite fall yet here (today's high is supposed to be 99 degrees!), but sometimes you just get a hankering for fall flavors.  That's what happened about 2 weeks ago, while I was digging through the deep freezer to find something to make for dinner.  I came across a package of bone-in pork chops, there were plenty of apples in the fruit bowl, and fresh sage in the herb garden outside--bingo!  Pork chops and apples. :-)

This is a simple, fast meal to get on the table on a busy weeknight.  I went so fast, I didn't take pictures of the cooking process---sorry guys.  It took me 35 minutes, start to finish...not bad!  And it's healthy to boot.  All you have to do is make a green veggie or salad on the side, and you're all set. ;-)

Pan Seared Pork Chops with Apples and Sage

6-8 fresh sage leaves

2-4 tablespoons olive oil

Salt and black pepper to taste

4-6 bone-in or boneless pork chops, about 1/4 inch thick 

2 gala or golden delicious apples, cored and cut into 1/4 slices 

1/4 cup apple butter or unsweetened applesauce 

2 tablespoons butter

1/2 to 1 cup white wine 

In a large, deep skillet, heat the olive oil over medium-high heat.  When it's hot, but not smoking, drop in the sage leaves.  Fry for 30 seconds to 1 minute, or until crispy.  Remove to a paper towel lined plate and set aside.  By frying the sage leaves, we'll impart that great flavor from the sage to flavor the oil, and use it to infuse the pork chops. 

Season the pork chops on both sides with salt and pepper.  In the same pan you used for the sage leaves, heat another 2 tablespoons of olive oil.  Brown the chops (in batches if necessary to prevent crowding the pan) on both sides and remove to a plate.  It's not necessary at this point to cook the pork chops through...they'll finish in the sauce. 

Now drop the butter into the pan, and toss in the apples.  Saute the apples for about 6-8 minutes until they're nice and golden brown, but not cooked through.  Add the white wine, apple butter, and more salt and pepper to taste.  Bring to a gentle boil, and put the pork chops back in, along with any juices that accumulated on the plate (don't throw that out...it's flavor for your sauce!).  

Simmer for about 8-10 minutes.  You want the pork cooked through, and the apples tender, but take care not to overcook both.  

Plate the pork chops and apples on a large serving platter, and pour the pan sauce over the top.  Garnish with the fried sage leaves.  

You could certainly add onions to the pan along with the apples, but that usually starts a riot with 2 of my kids, so I left them out.  Everyone loved the apples...who can resist warm apple slices and pork?  Not me! ;-)

David was home late as usual, but he loved this dish too, and took leftovers to work the next day for  lunch.  You'll notice in the pictures that I made 10 pork chops.  Four to six chops doesn't feed us anymore, so I usually double just about every recipe I post.  

 Let me know if it's getting cooler in your next of the woods, and if you're cooking fall flavors.  We'll be sweatin' it out here in southeast Texas for another month or so before we cool off, so enjoy it for me!  

God bless your table tonight!

Cinnamon Cranberry Almond Granola

About 8 weeks ago, a dear friend of mine, Amy had her 7th baby (nope, not a typo!), so of course I made her a HUGE pan of baked penne to hopefully feed her crew for a few days.  Last time our mom's group had a bake sale, I made up a few containers of granola, and was told they sold like hotcakes.  Amy bought some herself and jokingly said,

"Can I put my order in for some of that amazing granola when I have the baby?"  

Well of course you can...I aim to please.  Postpartum mothers deserve special treatment! ;-)

So I made not one, but 3 batches of granola, because I knew if I didn't make enough for us at home, my Rebecca would never forgive me.  Well...she would...eventually.  But I honestly wanted plenty for myself too...it's perfect over plain, Greek yogurt.  Trust me...it really is. 

Cinnamon Cranberry Almond Granola

1/4 cup olive oil

1/3 cup honey

1/2 cup packed light brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon 

3 cups old-fashioned, rolled oats (not the instant kind!)

1 cup dried cranberries

1 cup sliced almonds

1 cup unsweetened, shredded coconut

Preheat oven to 325 degrees.  Line 2 rimmed baking sheets with aluminum foil, and lightly grease with non-stick cooking spray.

In a small pot, combine with olive oil, honey, brown sugar, salt, and cinnamon over low heat.  Stir occasionally until all the sugar has dissolved.  It can bubble a bit around the edges, but don't let it boil.  Turn off the heat and set aside. 

Now in a large bowl, combine the oats, cranberries, almonds, and coconut.  

Carefully pour the sugar mixture over the oats mixture, and immediately toss...toss, and toss some more, until all the dry ingredients are evenly coated. 

Spread the granola out in a fairly even onto the prepared baking sheets.  Make sure to divide it as evenly as you can...otherwise it won't bake up properly. 

Bake at 325 degrees for 15 minutes, then rotate and switch the pans out (from top to bottom and front to back).  Again...this helps it bake evenly.  Bake for another 10-15 minutes or until golden brown.  Ovens can vary temperature wise...so be sure to watch it the last 10 minutes or so...you don't want it too dark or burnt (dark coconut is quite bitter!). 

Let cool in the pans for 15 minutes, then peel it off the foil...it may come away in big pieces.  Just break it up with your hands as you pull it away. 

Serve alone with milk, or sprinkle a generous portion over plain yogurt.  It's also yummy over frozen yogurt or ice cream.  Just sayin'. ;-)

David and Rebecca eat this stuff straight out of the container...it was gone in less than a week.  I may have to quadruple the recipe next time!  

Happy crunching, and God bless your table tonight!

Fig Pizza with Prosciutto, Caramelized Onions, and Goat Cheese

 David came home with a jar of whole, preserved figs last week.  I've never used them before, so I hit the internet to see what recipes would pop up.  I saw one for a pork roast, but we just finished off these pork chops...so I didn't want to put more on the table.  I'd seen recipes for fig pizza before, and decided to try it, since it would be simple, and I could have a cheese/pepperoni option for the kids.

So I made this over the weekend, and I'm tellin' you...it was delicious.  The only part that was time consuming were the onions.  I probably cooked 'em for about an hour.  Caramelized onions can't be rushed...but they are so worth it if you've got the time.  And if you don't have whole, preserved figs, fig preserves are a fine substitute. 

Fig Pizza with Prosciutto, Caramelized Onions, and Goat Cheese

One recipe homemade pizza dough, or 1 tube refrigerated pizza dough (we like the "thin" crust)

2 medium or one large red onion, thinly sliced

1 tablespoon olive oil

About 16 small preserved whole figs (roughly chopped), or about 1/2 cup fig preserves

1 teaspoon dried thyme leaves, or 2 teaspoons fresh thyme

2 ounces fresh goat cheese

3 ounces prosciutto, torn into pieces

In a medium skillet over low heat, heat the olive oil.  Add the red onion and cook slowly, stirring frequently for 45 minutes to one hour, or until the onions are almost dry, and deep purplish/brown in color. (Regular white/yellow onions work well too).  If you don't that much time, just cook them for as long as you can.  Set aside.  

Spray a baking sheet with non-stick cooking spray.  Preheat oven to 400.  If you're using a homemade dough, spread it out and prebake it for 5 minutes.  Do the same thing if you're using a premade, refrigerated dough.  

Spread the chopped figs/fig preserves over the crust.  It may not look like it's enough, but you don't want this to be overly sweet.  Sprinkle with a touch of salt and pepper, and the thyme.  Scatter the prosciutto over the spices.  Then distribute the onions over the top, and dot with pieces of goat cheese.  

Return the pizza to the oven, and back for an additional 8-10 minutes, or until the crust is deep golden brown.  The goat cheese will get very soft, but will not melt completely.  

Slice and serve immediately.  

 David, Rebecca, and I practically inhaled this.  I made another pizza (cheese and pepperoni) for the rest of the kids.  I will say one thing...this is a "dry" pizza, meaning there's no sauce at all.  You may prefer it as an appetizer instead of the main course.  Next time I make it, I'll reduce some balsamic vinegar to use as a base sauce.  (Just take 2 cups of balsamic vinegar and simmer until reduced by at least half, and is the consistency of maple syrup).  I think that, along with a touch more thyme and pepper, will be a nice compliment to the salty prosciutto and tangy goat cheese.  

This would a perfect treat to make for a cocktail party, ladies night out, or just for a quiet night in. :-).  Everyone loves pizza...and it's a nice change from your usual tomato-cheese combination. 

Hope you're enjoying your summer.  God bless your table tonight!

PS...You may have noticed I'm not posting as many pictures as I usually do.  I really love taking pictures of every step, but I just don't have the time these days.  It's tricky trying to hold the camera while a baby is tugging/fussing/crying at your knees too. So for now, less pictures, but hopefully plenty of details regarding each recipe so you won't miss a thing. ;-)

BBQ Pork Chops with Mango Salad

David is pretty good about getting meat at the grocery store when it's been marked down.  Some people turn up their noses at protein that's about to expire.  But as long as you cook it right away, or freeze it immediately, it shouldn't be an issue.  We've gotten everything from brisket, to ground beef, to chicken quarters this way.  

Last night, my hubby came home with 2 big packages of chicken leg quarters.  There were 4 to a package...one was $3.30, and the other one was $2.40.  And, they were preseasoned with lemon-pepper to boot.  Good job honey! :-)

So...I will grill off that chicken sometime within the next day or two.  For today's post, I made some simple BBQ pork chops, and paired it with a cool mango salad...perfect to serve on a hot summer day.  It would be equally tasty with steak or chicken too!  I 

BBQ Pork Chops with Mango Salad

6 bone-in or boneless pork chops (more if you're feeding a family of our size ;-)

BBQ spice rub of choice

BBQ sauce of choice

2 ripe, but firm mangoes, cubed

1/4 cup thinly sliced red onion

1 tablespoon freshly chopped mint or basil 

1/4 crumbled feta cheese

Juice of 1-2 small limes

Black pepper to taste 

Preheat your outdoor/indoor grill pan to medium high heat, and lightly oil the grates/pan.  Sprinkle both sides of the pork chops with the BBQ spice blend.  Rub it in to make sure it sticks (this can be done earlier in the day to give the meat a chance to marinate the seasonings).  Grill the chops for 3-4 minutes per side or until a meat thermometer reads 135-140 (keep in mind it will rise a few more degrees once you remove it from the grill).  I honestly don't bother with a thermometer...I just poke  the meat with my finger...if it gives just a tad, it's done.  Just watch 'em...and don't make pork bricks!

For the salad...combine the mango, red onion, mint or basil (use the mint for a "fresher" taste or the basil for a "peppery" taste), feta cheese, lime juice, and black pepper.  This can sit out for one hour before serving if you'd like to meld the flavors.  I personally like mint...but it's totally up to you.  

Serve the pork chops with the mango salad.  You can also put out some baked beans if you have picky tongues at the table like I do.  

Well...I was pleasantly surprised to hear no complaints over this meal.  David, Rebecca, Theresa and myself all loved the salad...the other kids had baked beans and baby carrots.  So everyone got their veggies...score one for Mom!  I personally loved the salty, earthy feta with the sweet, cool mango...it was refreshing on a damp, rainy day.  

Enjoy, and God Bless your table tonight!  

Dump Cake--Three Ways! (minus a few pics)

Yikes.  I looked at the date of my last post.  Time flies when you're busy!  Ah well.  Today is the last day of school for my kiddos. I'm making brownies tonight as a special surprise, and I have not one, but THREE recipes for you today.  

I can't believe I haven't posted about this cake yet.  I first tasted this at a CCL potluck dinner years ago.  It was easy and a cinch to make.  I realized you could change up the ingredients and make it according to your tastes, or the season.  

I want to go ahead and say I don't have pictures of the apple dump cake.  I though if I showed ya'll  how to make the other two, you would figure it out. ;-)  And...I didn't have the ingredients on had either.  That's my confession for the day!

I think the Cherry Chocolate Dump Cake is great for the winter.  The Caramel Apple Dump Cake just says, "fall!"  And the Lemon Blueberry Dump Cake is perfect for a spring/summer picnic or barbeque.  Any one of these cakes can be made at the last minute, and is ready to serve in 45 minutes.  Can't beat that when you're a crazy, busy mom, right? 

Cherry Chocolate Dump Cake

2 cans cherry pie filling (and don't use the "reduced sugar" or "light" stuff, bleh!)

1 box chocolate or devil's food cake mix

Chocolate syrup, about 1/3 cup

1 stick of butter, melted (none of that margarine stuff either!)

1 package (2 ounces) sliced pecans/almonds

Preheat the oven to 350 degrees.  

Lightly grease a 9x13 baking dish.  Pour in the cherry pie filling, and spread it evenly.  Drizzle over the chocolate syrup.  Not too much, you want to see the cherries.  Next, sprinkle over the cake mix...it will be a thick layer.  Spread it out evenly.  Now pour the butter over the cake mix...and don't skimp.  Paula Deen would probably use 2 sticks of butter!

Sprinkle the pecans/almonds over the top (I was out of pecans, so I used almonds).  Bake at 350 degrees for 25-30 minutes or until you see the cake bubbling just a little around the edges.  Let sit for 10 minutes before serving. 

Lemon Blueberry Dump Cake

2 cans blueberry pie filling, or 4 cups fresh blueberries, washed and patted dry

1/4 cup sweetened condensed milk

1 box lemon cake mix

1 stick of butter, melted

1 package (2 ounces) sliced almonds (or nuts of your choice)

Lightly grease a 9x13 pan baking dish.  Pour in the blueberry pie filling or fresh blueberries (fresh berries are in season right now, the pie filling is great for winter time).  Drizzle over the sweetened condensed milk (some recipes I've seen call for a can of crushed pineapple).  Spread over the lemon cake mix, and pour the butter evenly over the top.  Finish with the sliced almonds.  Bake at 350 degrees for 25-30 minutes or until you see the cake bubbling gently around the edges.  Let cool for 10 minutes before serving.  

Caramel Apple Dump Cake

2 cans apple pie filling

1/4 cup caramel syrup/sauce

1 box spice cake mix (yellow or white cake mix is fine too!)

1 stick of butter, melted

1 package (2 ounces) chopped pecans  

Lightly grease a 9x13 baking dish.  Dump in the apple pie filling and spread evenly.  Pour on the caramel syrup/sauce.  It's really sweet, so go very sparingly with this one.  Spread the cake mix evenly over the top.  Drizzle with the melted butter, and finish with the pecans.  See why this is called a dump cake?  You literally dump everything into the pan, and the oven does the rest. :-)

Bake at 350 degrees for 25-30 minutes or until you see little bubbles around the edges of the cake.  Let it sit for 10 minutes before serving.  

And now of course...pictures to prove how simple this is!

And of course, silly me forgot to take a picture of them once they came out of the oven.  Sorry!

I gave both cakes to David to take to work, with strict orders not to bring them home, since I was already making brownies that night for the kids.  He said the desserts went over very well with the office staff, especially the Lemon Blueberry Dump Cake.  Score!

My kids are out of school now, and are happily tearing the house apart.  Okay...not really, but it sure looks like it!  Happy summer y'all!

God bless your table tonight!

Banana Scones with Chocolate Chips

I got on a scone kick a couple of weeks ago.  I stumbled across this recipe for strawberry scones, and they were so good, I decided to try them again with bananas and chocolate chips.  Well, let me tell you, they were yummy!  Next time, I want to try shredded apples and cinammon chips...doesn't that sound good too?  The possibilities are endless! 

However you decide to make your scones, the basic recipe I found is now my "go-to" favorite.  I honestly don't think I will ever stray away from it.  Scones are best eaten the day they are made, but they will keep for 2-3 days on the counter.  Take my advise...make a batch, eat some, and freeze the rest.  Reheat in the oven, toaster oven, or microwave, and they will taste freshly-baked. 

Banana Scones with Chocolate Chips

3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder

1/4 teaspoon salt
6 tablespoons cold butter, cut into cubes
2/3 cup half-and-half or cream or cold buttermilk
1 medium, lightly speckled banana, not too soft, not too firm
1/2 cup semi-sweet chocolate chips.

Additional sugar to toss fruit and sprinkle on top

Dice the banana and toss with 1/2 tablespoon of sugar.  Set aside.

Preheat oven to 400 degrees. 

In a large bowl, combine the flour, baking powder, and salt.  Use a pastry cutter or your hands to work in the butter until it is evenly distributed into the flour mixture, with a few small, pea sized bits of butter visible. 

Make a well in the middle of the mixture, and add the buttermilk all at once.  Gently stir dough together (the hands are the best tool for this job!), until everything is moist.  Add in the bananas and chocolate chips, and again, very gently knead the dough just until it comes together.

Dump the dough out onto a floured work surface.  Use just enough flour to keep the mixture from sticking but try not to overdo it...too much flour makes tough scones. 

I learned that lesson when I accidently sprinkled one batch too liberally with flour...they baked up beautifully, but the scones were slightly tough and chewy, instead of soft and flaky. 

Pat dough out carefully into a circle, about 3/4" thick.  You can sprinkle the top with a bit more flour if it's too sticky. 

Cut into 8 wedges...you can make 2 discs of dough, and cut them to make mini-scones if you'd like. 

Carefully transfer to a lightly greased baking sheet, keeping them about 1/2" apart.  If any chocolate chips or banana bits are peeking out, gently push them back in so they don't fall out during baking.

Bake at 400 degrees for about 10 minutes.  Pull the sheet out, and sprinkle each scone with a bit of sugar...it makes a nice, crunchy topping. 

Continue to bake for another 10-15 minutes or until the scones spring back when touches, and are lightly brown on top.   Watch them carefully...they will overbake easily, and dry scones are not good! 

When they're done, wait a couple of minutes before moving to a rack to cool completely.  Serve the same day, or freeze and reheat as needed. 

Of course, my Rebecca LOVED these scones, as did Gabriel and my hubby.  Oh, and I did too. ;-)

And in case you're wondering...here's a pic of the strawberry scones I made first.  I'm tellin' ya...they were good.  So good, they disappeared in less than 2 days.  I'm not going to tell you how many I had.  Nope...not gonna tell! :-)

Scones take no time to make, and it's fun to try different fruits. Blueberries, diced peaches, raisins, are some other ingredients I'd like to try. And you don't have to stick to sweet scones. How about some savory combinations, like ham and cheese, rosemary and garlic, or blue cheese and walnuts? If you try something different, let me know...I'd love to hear from you. I knowI'll be on a scone kick again soon!

God Bless your table tonight!