There is nothing better than a warm scone just out of the oven! The only thing that makes this recipe better is that you probably have the ingredients on hand and they are simply dropped on a baking sheet and baked. Nothing is difficult about this recipe! I did add about a tablespoon of fresh lemon juice into the batter for that tart pucker taste.
INGREDIENTS
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking Soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup melted butter
1 cup fresh or frozen blueberries
GLAZE
1/2 cup confectioners sugar
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine the first six ingredients.
In another bowl combine the yogurt, egg and butter. Stir into the dry ingredients just until combined and the batter is moist. Fold in blueberries.
Drop by heaping tablespoons 2 inches apart on a greased baking sheet. Bake for 15-18 minutes or until lightly browned. Combine glaze ingredients and drizzle over warm scones. Serve warm.
NOTE- if you are using frozen blueberries don’t thaw them. Add frozen berries directly to the batter. This will avoid discoloring.
Enjoy!
I recently saw a recipe for breakfast nacho’s and knew my family would love it. I did change a number of the original ingredients because my family really likes bold flavors. This recipe is very easy to change to suit the tastes of your family. We also did a Mexican take on this. using chorizo, adding peppers and onions to the scrambled eggs and serving salsa and sour cream! This will easily feed a hungry family of four. Did I also mention I served this for dinner! When Mr. MCYM travels we often make breakfast for dinner and this will be in our rotation often! I know I’ll be making it for Jim very soon!
NOTE- you can cook and crumble the sausage early to make for a fast breakfast or dinner. Store in fridge until ready to use.
INGREDIENTS
8 frozen waffles
1 pound “hot” Jimmy Dean sausage (crumbled and cooked through)
1/4 cup maple syrup (more for serving)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
6 eggs (scrambled, cooked and seasoned with salt and pepper)
DIRECTIONS
Turn your oven to broil with the oven rack being in the top 1/3 of the oven, leaving the oven door slightly ajar. Toast the waffles, being careful not to toast too much as they will crisp more in the oven. When the waffles are toasted, cut each waffle into four pieces and place on a baking sheet. Top with the cooked crumbled sausage, drizzle with maple syrup and top with the cheddar and Monterey Jack cheese. Broil for 3-4 minutes or until the cheese is melted. Remove from oven and top with the scrambled eggs. Serve with more maple syrup if desired. Serve immediately.
Enjoy!
The Squealing Pig is located at 134 Smith Street in Boston, MA. Jim and I drove down to visit and meet our nephew’s beautiful son, Kason and Mom, Anyssa. We also visited Bri and a super cute three year old, Bryson. Both were at Boston’s Children’s Hospital at the same time and both doing fabulous! Jim and I thought it would be nice to take these two wonderful Mom’s out for a quick lunch and give them some time away from the hospital. So that’s exactly what we did! I let my fingers do the walking and found this fabulous restaurant within walking distance from the hospital…so off we went! I should also mention when some of the nurses asked where we were going they all had the same reaction when we told them the Squealing Pig. “I love that place”! I knew I found the perfect place!
We were quickly greeted, seated and had menus in hand. I love that kind of service so I was already pleased. This restaurant is very comfortable with a rustic decor. I also really liked the menu, not a big menu but very well thought out with flavors everyone will like. We all ordered something different so it was nice to see the variety and hear how everyone enjoyed their dish!
I’ll start with Anyssa. She ordered the Mission Burger ($10.99) with applewood smoked bacon and cheddar cheese, lettuce and tomato.
Anyssa really enjoyed her burger. It was certainly big and cooked as she asked, so far so good right?!
Next up was Bri. She ordered the ham, pineapple and cheddar sandwich! ($10.99) Bri really liked her dish as well. Bri and I both felt the same way about our sandwich’s, lots of bread! Although the bread was delicious there was a lot of it. Both Bri and I loved our sandwiches so much so that when we started getting full we still wanted a couple more bites so we ate the inside of our sandwiches! Yup, that good!
Jim had one of his favorite sandwiches the Pig Cubano ($12.99). This had roasted pork, ham, Swiss, jalapeño relish and a sweet garlic mayo…sounds good, right? Well, it’s a good thing I took the picture of his food as fast as I did because that sandwich was gone in no time! Excellent!
Last, but not least, was my lunch. I had the Pig’s BLT with bacon, arugula, roasted tomatoes and mayo. I love a good BLT and going to a place that loves pork enough to have the restaurant named the Squealing Pig, how could I not order this classic sandwich?! I already mentioned the bread was a bit much for my taste, but the bacon and roasted tomato, EXCELLENT! I also liked the twist with adding arugula that added a nice peppery flavor. All of our sandwiches came with golden, crispy French fries, those too were perfectly cooked!
One of the things we all noticed and mentioned was how warm their menus were. That says a lot in a city like Boston where so are so many fabulous places to eat! Let’s chat a little more about that menu! They have a number of great sounding starters. A couple of the ones that stuck out was the smoked salmon bruschetta, Tuscan fries with Parmesan, and white truffle oil or how about mussels steamed in Chardonnay. Those all sound great, but I also loved some of the soup choices. Smoked seafood chowder, roasted chicken soup and caramelized onion and potato with crispy bacon to just name a couple! Can’t have soup without thinking of salad, right? They have some tasty choices there too! Their pub salad has kale, shaved Parmesan, sun dried tomato and toasted pine nuts. The salad that I would order the next time we are in the area is the grilled romaine salad with roasted tomatoes and Parmesan with a sweet garlic dressing! I live grilled romaine salads, so that’s the one for me. You can also add chicken and shrimp to your salad to make a full lunch. Yup, I’m in on that for sure!
They have lots of other choices and definitely something for everyone! Visit their website http://squealingpigboston.com/ for more information and of course if you are in that area of Boston, this is a fabulous tasty choice!
Enjoy!
The title really says it all! If you like peanut butter and chocolate brownies you will love the addition of the pretzels on top. It adds that salty, crunchy element to the dessert! Robby took one bite and his hand went right back in for another! I should also mention there is no box mix involved and you really can tell the difference. This brownie is more cake like than fudge like. I also slightly failed with swirling the peanut butter into the batter. I did swirl it but clearly not enough. I would not say it was a mistake, as these brownies are delicious! This also makes a 9 x 13 pan so there is plenty to share! You are going to love these!
INGREDIENTS
1 stick (8 Tablespoons) of butter
1/4 cup semi-sweet chocolate chips
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
PEANUT BUTTER SWIRL TOPPING
3/4 cup smooth peanut butter
2/3 cup confectioners sugar
5 Tablespoons unsalted butter, melted
1/2 cup chopped salted pretzels
DIRECTIONS
For the brownies, position the rack in the lower third of the oven and preheat to 325 degrees. Butter or grease a 9 x 13 baking dish with non-stick baking spray. Melt butter in a small saucepan over medium low heat, add the chocolate chips cooking and stirring constantly until the chips are melted almost all the way. Remove from heat and continue stirring until the chocolate is completely melted. Transfer to a bowl and let cool for about ten minutes. Once cooled whisk in the eggs, water and vanilla. In a separate large bowl add the sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk to blend. Add the dry ingredients to the melted chocolate mixture and fold to combine. Pour the batter into the prepared baking dish. Set aside.
For the topping– mix the peanut butter, confectioners sugar and melted butter in a medium bowl until smooth. Spoon the peanut butter mixture over the top of the brownie batter. Holding butter knife vertically, swirl the peanut butter topping into the batter by dragging the knife up and down the batter (this is where I failed). Sprinkle the top with the chopped pretzels.
Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool on a baking rack for 20 minutes before cutting.
Enjoy!
I love banana bread, don’t you? This is a nice twist on banana bread. I also think you could very easily add walnuts or pecans for a little more flavor. This makes two full size loaves, but I was making them for a gift so I made them in mini loaf pans and it made six! Plenty for me to share and one for us to try! The loaf I kept for us did not last 12 hours! This is a great, simple recipe that I will be making many more times!
INGREDIENTS
3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed banana’s (4-5 banana’s)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, salt, baking soda, and cinnamon. In another bowl whisk the eggs, oil, vanilla, add pineapple and bananas mixing to combine. Stir into the dry ingredients just until moistened. Pour into two greased 8 x 4 loaf pans. Bake for 60 – 65 minutes or until a toothpick inserted into the loaf comes out clean. Cool for ten minutes before removing from pans to a wire rack.
Enjoy!
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