Cinnamon Stuffed Scone

for the dough

1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
2/3 cup plain greek yogurt
1 egg white
3 tablespoons butter, melted
3 tablespoons milk (reserved for brushing)
coarse sugar (reserved for topping)

for the filling
1/3 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted

for the glaze
1/3 cup powdered sugar
2 tablespoons milk

Directions
Preheat oven to 400 degrees. In a small mixing bowl, combine the filling ingredients to form a paste and set aside. In a large mixing bowl, prepare the dough by whisking together the flours, sugars, baking powder, baking soda, salt, cinnamon and cardamom. In a small bowl, stir the yogurt and melted butter together, then whisk the egg white in to completely combine. Add the yogurt mixture to the dry mixture and stir until dry and clumpy. Using your hands, knead dough for 1-2 minutes, or until it is consistent in texture. Divide dough in half. Prepare a baking sheet with parchment paper or a silicon baking mat. Form each half of the dough into a flat, circular disc, about 1-inch thick. Place one on the prepared baking sheet. Spread cinnamon filling evenly over the top of the first disc, then top it with the other. Mold the outer edges together with your fingers to prevent filling to spilling out. Using a sharp knife, cut the dough into eight even wedges, but do not remove them from the circle. (This will make cutting and serving easier after it has baked.) Brush the outside with milk, then generously sprinkle with coarse sugar. Bake for 14-18 minutes, or until golden brown. Remove from oven to cool. Prepare the glaze by mixing powdered sugar and milk together to create a thick, but pourable drizzle. While still warm, drizzle glaze over the top of the scones. Cut into pre-scored wedges and serve.

Pistachio Dessert

PREP

 4 hrs

COOK

 15 mins

INGREDIENTS:

• 1⁄2cup butter, melted
• 1⁄2cup pecans, chopped
• 1cup flour
• 8ounces cream cheese
• 1cup powdered sugar
• 1cup Cool Whip
• 2(3 ounce) packagespistachio pudding mix
• 1cup Cool Whip
• 1⁄2pecans, chopped

DIRECTIONS: 

1. Mix butter flour and pecans together.
2. Press in 9 x 13 pan.
3. Bake ar 350 for 15 minutes.
4. Cream together cream cheese, powdered sugar and cool whip.
5. Spread on cooled crust.
6. Make pistachio pudding with 2 cups milk.
7. Spread over cheese layer.
8. Top with a thin layer of cool whip and sprinkle with nuts.
9. Refrigerate for 4 hours before serving. Store in refrigerater.

Chocolate Trifle

Total time : 2 Hr 25 min 

Prep time : 25 min 

Ingredients

1

box Betty Cooker™ devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1

cup coffee-flavored liqueur

4

boxes (3 to 4 oz each) instant chocolate mousse mix

Milk called for on chocolate mousse mix boxes

4

cups whipped cream

6

full-size Snickers™ candy bars, crushed

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
• 2Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
• 3Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
• 4To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
• 5Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

Chicken Salad

Total time : 1 Hr 

Prep time : 1 Hr 

Ingredients:

• 4 chicken breasts, cooked, cubed
• 2 cups celery, chopped
• 1 teaspoon poultry seasoning
• 2 teaspoons pickle relish
• 1 cup mayonnaise

Directions:

1. 1
   Combine everything. Chill for a hour.
2. 2
   Wonderful on toast, or on crackers or use to stuff a tomato.
3. 
   

Bacardi Rum Cake

Total time : 1 Hr 24 min  

Prep time : 20 min 

cook time : 1 Hr 4 min 

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum

Glaze

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. 1
   Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. 2
   Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. 3
   Pour batter over nuts.
4. 4
   Bake at 325 in oven for 1 hour.
5. 5
   Cool 10 minutes in pan.
6. 6
   Invert onto serving plate and prick top.
7. 7
   Glaze-----------------.
8. 8
   Melt butter in saucepan.
9. 9
   Stir in water and sugar.
10. 10
    Boil 5 minutes, stirring constantly.
11. 11
    Remove from heat.
12. 12
    Stir in rum.
13. 13
    Brush glaze evenly over top and sides of cake.
14. 14
    Allow cake to absorb glaze.
15. 15
    Repeat until glaze is used up.

Edamame Salad

Prep Time: 20      Total Time : 20 

Ingredients

• 1 lb frozen shelled edamame
• 3 cups frozen petite corn kernels
• 1 chopped red bell pepper
• 3/4 cup sliced green onion
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh oregano or 2tablespoons marjoram or 2 tablespoons basil

Dressing

• 1/3 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 
  

Directions:

1. 1
   Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
2. 2
   Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
3. 3
   In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Dipped Gingersnaps

Total time : 30 min 

Prep time : 20 min 

cook time : 10 min 

Ingredients:

• 3/4 cup margarine (softened)
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 1 tablespoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 additional cup sugar
• 2 cups white chocolate chips
• 2 teaspoons margarine

Directions:

1. 1
   Cream sugar and margarine together.
2. 2
   Add egg and molasses and mix well.
3. 3
   Add all dry ingredients and mix.
4. 4
   Roll into 1 inch balls, and then roll into sugar to coat.
5. 5
   Bake 8-10 minutes at 350°F.
6. 6
   Remove to wire racks to cool.
7. 7
   Melt chips with margarine in small saucepan over low heat.
8. 8
   Dip cookies halfway; shake off excess.
9. 9
   Place on waxed paper lined baking sheets to harden.

Oreo Truffles

Total Time:

Prep Time:

Cook Time:

1 hr

1 hr

0 mins

Ingredients:

• 1 lb Oreo cookies (3 sleeves)
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
• 1 lb milk chocolate
• 1/2 lb white chocolate

Directions:

1. 1
   Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
2. 2
   Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
3. 3
   Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
4. 4
   In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
5. 5
   Store in airtight container, in refrigerator.
6. 6
   Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

Shortbread Cookies

Total Time:

Prep Time:

Cook Time:

32 mins

15 mins

17 mins

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar or 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1/4 cup red maraschino cherry
• 1/4 cup green maraschino cherry

Directions:

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
3. 3
   Prepare cookie sheets with parchment paper.
4. 4
   Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
5. 5
   Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
6. 6
   Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
7. 7
   Remove from oven and let cool on cookie sheet for about 5 minutes.
8. 8
   Transfer onto wire racks to finish cooling.
9. 9
   Store in a container with a lid and separate each layer with wax paper.
10. 10
    NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
11. 11
    Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
12. 12
    A thumbprint in the cookie, filled with your choice of jam is very tasty.
13. 13
    It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

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