Memorial Day Blueberry Scones

I used to think "muffins" when I prepared to cook with blueberries, but not today.  Scones came to mind.  Scones are quick and easy to make and are delicious topped with a little, or a lot, of butter when hot out of the oven.  I baked these and my husband and I ate them on the deck early this morning.

While enjoying the scones, we talked about the celebrations we had attended for Memorial Day to honor our veterans and other events we are planning to attend.  I hope everyone will take time to reflect on those who served our country, especially those who perished in that service.  In the words of Longfellow:

They are dead; but they live in each Patriot's breast, 
And their names are engraven on honor's bright crest.

Blueberry Scones
(Printable Recipe)

1½ cups all-purpose flour plus ½ cup stone ground whole wheat flour

 ¼ cup packed brown sugar

 1 tablespoon baking powder

¼ teaspoon salt

 ¼ cup chilled butter

1 cup fresh blueberries

  ¾ cup sour cream

 ¼ cup milk  
1 egg

Preheat oven to 375 degrees. Mix flour, sugar, baking powder, and salt. Cut butter into mixture. Add blueberries and lightly mix. In separate bowl, beat together egg and cream, then slowly pour into dry mix, stirring with spatula until dough forms.  Gently knead 3 or 4 times to bring dough together. Shape into a flat round on a lightly floured board.  If using smaller baking sheets or stones, divide and shape into two rounds, one for each sheet or stone. Cut into wedges to preferred size. Bake on an ungreased baking sheet or stone for 20 minutes. 

Creamy Corn Casserole

Sometimes you just have to make something the children like to eat.  Corn casseroles are always a hit with them and this is one of the recipes they enjoy at meal time.  How can you go wrong with corn, sour cream and bacon?  Who am I kidding?  I like it too!


Creamy Corn Casserole
(printable recipe)
4 strips bacon, cooked and crumbled
4 tablespoons butter
1/3 cup chopped onion
1/2 teaspoon salt
fresh ground pepper to taste
1 - 12 ounce package frozen corn
1 cup sour cream
3 tablespoons flour


Cook bacon in fry pan.  Remove, crumble and set aside.  In small fry pan, melt butter and cook onions for 2 - 3 minutes.  Set aside.  In 8 inch or 2 quart baking dish , combine all ingredients until thoroughly combined.  


Place in oven and bake 30 - 35 minutes.  

Herb and Mascarpone Ravioli with Tomato Coulis and Basil Oil

Really long name aside, this recipe is actually kind of easy to make, and fun too. It is fancy enough for an intimate dinner for two and would even be a great avenue in which to entertain because guests can get involved in the ravioli making process. Sidenote, they freeze well and I had a super quick dinner the next night! 


Herb and Mascarpone Ravioli with Tomato Coulis and Basil Oil
Inspired by Zen Can Cook
(Printable Recipe)
For the ravioli:
1 package wonton wrappers
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups fresh spinach
2 tablespoons fresh chives
1 tablespoon fresh parsley
1 tablespoon fresh dill
3 tablespoons mascarpone cheese
2 tablespoons ricotta cheese
3 tablespoons parmesan cheese, grated
1 pinch fresh ground nutmeg

For the tomato coulis:
4 tomatoes, halved
1 garlic clove, sliced
2 sprigs fresh thyme
olive oil, for drizzling
salt and pepper

For the basil oil:
1/4 cup fresh basil
1/2 cup olive oil

Preheat the oven to 375 degrees. Place the tomatoes, cut side down, on a baking sheet (line with foil and grease). Sprinkle with thyme, garlic, a drizzle of oil and salt/pepper. Bake 30-35 minutes. Remove from oven and using tongs, gently remove the skins. Discard skins. Place the tomatoes in the bowl of a food processor and puree until smooth. Keep warm until ready to serve.

For the basil oil, blend basil and oil together until smooth. Strain oil and set aside until ready to serve.

For the ravioli, heat the 1 tablespoon of oil over medium heat. Add the onion and garlic and cook until soft. Add the spinach and a splash of water, cover and cook until wilted. Drain any liquid that may have not evaporated. Add the spinach onion mixture to the food processor as well as the fresh herbs and nutmeg. Blend for a few seconds and then add the ricotta, mascarpone and parmesan cheeses. Place a dollop of this mixture in the center of a wonton wrapper. Using water, wet the edges of the wrapper and place another one on top. Gently pinch to seal. Set aside and repeat with the remaining wonton wrappers. Bring a large pot of water to a boil. Cook the raviolis, a few at a time, until they float to the top. To serve, drizzle ravioli with basil oil and tomato coulis. Serve with additional parmesan on top, if desired. Serves 4.

Edamame Salad

While on vacation recently, I picked up a cold edamame salad in the deli department of Publix. Upon arriving home, I planned to try and recreate it.  I am more than pleased with the result.  This salad is great for summer!


Edamame Salad
Adapted from Publix
(printable recipe)
1 ear fresh corn, sliced off cobb
1 - 16 ounce package frozen edamame (shelled)
1/4 cup roasted red peppers, chopped
1/4 cup dried cranberries
1/4 cup sweet onion, chopped
2 tablespoons vinegar
3 tablespoons  + 1 teaspoon olive oil
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
fresh ground pepper
1 tablespoon cilantro, minced


Prepare edamame according to package directions.  Set aside.  In small skillet, cook corn in 1 teaspoon olive oil for 2 - 3 minutes.   Remove from heat.  


In medium sized bowl, combine edamame, corn, peppers, cranberries and onion.  Place vinegar, remaining 3 tablespoons olive oil, sugar, cayenne, salt and pepper in small bowl.  Whisk and pour over edamame.  Add cilantro and toss until evenly distributed.  Refrigerate.  Serve.

Ricotta Pancakes

Giada from Food Network has a spruced up pancake mix recipe for ricotta pancakes.   I like that she simply takes a mix and makes a couple additions.  That is something anyone can do for a quick change to an easy breakfast.  


The recipe makes a lot of pancakes.  You could easily half the recipe or freeze the extra for even easier breakfasts in the future.


Ricotta Pancakes
Adapted from Giada de Laurentis 
(printable recipe)
1 2/3 cups water
1 1/2 teaspoons vanilla extract
2 cups pancake mix
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
1 teaspoon lemon zest


Stir water and vanilla in medium sized bowl.  Add pancake mix and stir just until moistened.  Stir in the ricotta but keep a lumpy batter.  Fold in the blueberries and lemon zest.  


Heat a griddle or fry pan over medium heat.  Brush with butter.  Measure 1/4 cups of batter onto buttered pan.  Cook 3 minutes per side or until done.  Serve with syrup.


Note:  These do tend to stick to the pan.  Don't forget the butter!

Butterscotch Brownies

My daughter, (The Budding Nester) was over visiting for Mother's Day and asked me what I would like her to bake for a dessert to have that evening. Coincidently that week  I had been having a craving for chewy butterscotch brownies. When I told her she quickly went to the kitchen and whipped up a batch that I later enjoyed with  a cold glass of milk.

Butterscotch Brownies
(Printable Recipe)
3/4 cup (1/2 sticks) butter
3 cups brown sugar, packed
3 eggs beaten
21/2 cups flour,stirred and measured
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla
1 cup walnuts, coarsely chopped
1 cup grated coconut or flaked coconut (optional)

Grease 9x13 inch baking pan. Melt butter remove from heat. Blend in brown sugar. Stir in beaten eggs.

Blend in sifted dry ingredients, then vanilla nuts and coconut. Spread in prepared pan. Bake 35 minutes or until just done. Do not overbake. Cut into bars while warm.

Banana Bread

No Nuts.  No Dairy.  No Eggs.   The Divvies Bakery Cookbook by Lori Sandler is full of recipes without these types of ingredients that are food allergens for many people.  No food allergies here but the cookbook was full of delicious looking recipes showing alternative baking ideas. Thank goodness I don't live near her bakery!


I tried the banana bread recipe that has spices I usually put in pumpkin bread not banana bread. The recipe was different from traditional but delicious.


Banana Bread
from The Divvies Bakery Cookbook
(printable recipe)
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
5 very ripe, peeled bananas
1 cup applesauce
1 cup canola oil
1/2 cup water
3 cups granulated sugar


Preheat ovent o 375 F.  Spray four mini loaf pans with non-stick cooking spray.  


Whisk together flour, baking soda, salt and spices in small bowl.  Set aside.


In mixer, beat bananas until pureed.  Add and combine applesauce, oil, water and sugar until sugar has dissolved and ingredients are mixed well.  


Add the flour mixture to the wet ingredients slowly.  Beat on medium speed scraping down sides of bowl for one minute.


Pour batter into prepared pans.  Bake for 60 minutes or until center is set after testing with toothpick.  If toothpick comes out clean, loaves are baked.


Let cool 5-10 minutes and remove from pans.

Crab Salad

Warmer weather is here!  This light salad is easy to prepare and great served on spring mix, with avocado slices or topped on crackers.  

Crab Salad

(Printable Recipe)

1 - 12 ounce package imitation crabmeat

2 tablespoons chopped onion

1 stalk celery, chopped

1/4 cup sour cream

1/4 cup mayonnaise

2 teaspoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

freshly ground pepper

Combine all ingredients in food processor.  Lightly pulse until desired consistency.  Chill and serve.

Chessmen Cookie Banana Pudding

Paula Deen makes a different banana pudding than any I have ever made  before.  It's different because she uses cream cheese.  She also combines a cream cheese mixture, pudding and the whipped topping.   I am more accustomed to these being in separate layers.   She also uses a Pepperidge Farm cookie instead of vanilla wafer cookies.  Next time, I would reserve some whipping cream to top each piece.  I made that adjustment to the recipe.  This is definitely a great treat for warmer weather.

Not Yo' Mama's Banana Pudding

Adapted from Paula Deen

(printable recipe)

2 bags Pepperidge Farm Chessmen cookies

6 large bananas, sliced

2 cups milk

1 - 5 ounce box French Vanilla pudding

1-8 ounce package cream cheese, softened

1- 14 ounce can sweetened condensed milk

1 - 8 ounce container frozen whipped topping, thawed

half pint whipping cream, whipped until stiff peaks form

Line bottom of 13 x 9 " pan with one bag of cookies and half of the sliced bananas on top.  

In a bowl, blend milk and pudding mix.  In another bowl, combine cream cheese and sweetened condensed milk until smooth.  Fold the whipped topping and half of the whipping cream into the cream cheese mixture.

Add this mixture to the pudding mixture and stir until well blended.  Pour half the mixture over the cookies and bananas.  Layer another bag of cookies over the pudding mixture.  Repeat with bananas and  pudding mixture.  Refrigerate until ready to serve.  Top individual servings with remaining half of whipping cream.  

Note:  I had a few cookies left over.   I crushed these in a bag and sprinkled on the top layer.  

Salmon Pesto Packets with Green Beans

A year and a day ago (I just found this out when I glanced back) I posted a very similar recipe to this one. Salmon en papillote or salmon in parchment is such an easy way to cook fish because you can nestle vegetables and aromatics in with fish, wrap it up in the paper and bake it. Last time I made it, I used carrots, zucchini, rosemary and lemon. This go around I placed the salmon on a bed of green beans, dolloped on some pesto and included a lemon for good measure. Whatever you decide to put in your "papillote", this is a great weeknight meal that, when rounded out with a side of quinoa or rice, is healthy and definitely satisfying.


Salmon Pesto Packets with Green Beans
(Printable Recipe) 
Adapted from Piccante Dolce
4 wild caught salmon filets (I am required to buy "wild caught" in my house, being married to an Alaskan and all.)
1 small lemon, sliced 
1/2 pound green beans, ends trimmed  (if you like your green beans super soft, consider blanching first before cooking with the salmon)
1/2 cup pesto
Salt and pepper, to taste


Preheat oven to 375 degrees. Place green beans, then salmon on parchment sheets that have been folded in half and cut out into half-heart shapes. Click here for a tutorial. Top with a dollop of pesto and a lemon slice. Season with salt and pepper. Seal tightly by folding the edges over twice. Repeat with other packages. Arrange packages on a baking sheet and bake for about 20 minutes, adjusting time depending on the thickness of the fish. Serves 4.

Garden Fettuccine with Clams Casino

I picked this recipe up from another blogger and made a few variations to the recipe.  The pasta with clams was a welcome dish for spring.  It was light tasting and colorful.  The children even enjoyed something new for dinner.

Garden Fettuccine with Clams Casino 

Adapted from Jessica at How Sweet It Is

(printable recipe)

3 slices bacon, fried and crumbled

1 tablespoon olive oil

1/2 cup onions, chopped

1/2 cup red or yellow bell pepper, chopped

1 teaspoon garlic, minced

1/2 teaspoon sea salt

2 - 6.5 ounce cans minced clams in juice

1/2 cup chicken broth

2 tablespoons butter

1 cup spinach leaves, packed and roughly torn

1 - 12 ounce package tomato, carrot and spinach fettuccine

1/4 cup Parmesan cheese, grated

Boil water in large stock pot to boil and cook pasta according to directions.  In skillet, fry bacon and set aside.  

In another large skillet, heat olive oil.  Add onions, peppers, garlic and salt.  Cook until soft, about 5 minutes.  Add clams with juice to skillet and bring mixture to a boil.  Reduce heat, add chicken broth and simmer 5 minutes. Stir in butter.  

Pour sauce and spinach leaves into stock pot with drained pasta.  Toss noodles and sauce to coat well.  Add Parmesan cheese and bacon.  Toss again to combine.  Serve.

Roasted Asparagus & Mushrooms

I love easy side dishes.  This healthy quick side dish is very satisfying.  The minced rosemary gives it great flavor.  Try this while asparagus is still plentiful!

Roasted Asparagus and Mushrooms

Adapted from allrecipes.com

(printable recipe)

1 tablespoon olive oil

1 pound asparagus

8 ounces mushrooms, quartered

1 sprig rosemary, minced

1 teaspoon sea salt

freshly ground black pepper to taste

Preheat oven to 450 F.  Place olive oil on baking sheet.  Toss asparagus, mushrooms, rosemary, salt and pepper on baking sheet coating with oil.  Bake 15 minutes or until tender.