Bacon, Cheddar and Green Onion Scones

     We have a little place in town here that makes wonderful scones.  I'm not one that likes a lot of things in my scones and I generally don't like a lot of fruit in them.  I'm a plain black tea and cream scone kinda girl, but every once in awhile I like some flavor.

     I went into the scone shop one day and they had these green onion, bacon and cheddar scones and I was like, give me six!  (there are only two of us here at home, but I was momentarily overcome.) They were so good!  But the scone place is clear across town and not open on Sunday and Monday.  Therefore on a rainy Sunday afternoon, I was forced to find a recipe.

      The one I liked best was on the King Arthur Flour website and since that is the flour I use, it was perfect! I simplified it and have it for you here.

 Bacon, Cheddar, Green Onion Scones

2 cups  Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tbs cold  butter
1 cup grated cheddar cheese
1/3 cup  finely diced green onions
1 cup bacon, cooked, cooled, and crumbled
3/4 cup heavy cream (have a little extra incase you need it and for brushing on the scones)

• Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  Combine the flour, salt, baking powder, and sugar. 
• Cut the butter into the flour until the mixture is unevenly crumbly.
• Mix in the cheese, green onions, and bacon.
• Add cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together. Transfer to a well-floured work surface.
• Pat the dough into a smooth 7" circle about ¾" thick.
• Cut the disk into 8 wedges
• Lay the wedges a baking pan. 
• Brush the scones with a bit of cream to brown crust.
• Bake the scones for 22 to 24 minutes, until they’re golden brown. 
• Remove them from the oven, and cool. 
• Serve warm, or at room temperature.
• Yield: 8 large scones

I serve these with potato cheese soup, or scrambled eggs and fruit, or with whipped or flavored butter for a savory with your daily cuppa. 

Breakfast Enchiladas

Ingredients:
6 eggs
1 med, onion or 1 bunch green onions
1 bell pepper
1 lb of bacon, or sausage, ham, chorizo or other breakfast meat
2 cups (or more) of hashbrowns (I like the square ones for this recipe, not shredded)
Shredded Monterey Jack cheese ( I like a lot of this!)
1 can Cream of Mushroom Soup
1 can Ro-Tel diced tomatoes with onions and chilis
Flour tortillas
salt, pepper, butter or olive oil and any other preferred seasonings

Saute:
onion finely chopped or 1 bunch of green onions chopped
green bell pepper finely chopped
bacon chopped (I used 1 box of the pre-cooked Farmer John bacon) or sausage, ham or any other breakfast  meat -- you could even do chorizo.
Put into a bowl.

Cook hashbrowns (add a little more if desired) Don't over cook until they are mushy.
Salt and pepper and add any other seasonings you desire.
Put into bowl with sauteed items.

Scramble 6 eggs (I sometimes do a few more) salt, pepper and any other seasonings you wish.
Put in bowl with hashbrowns, and sauteed items.

Sprinkle cheese down the middle of one tortilla, then top with egg, hashbrown, meat mixture.  Roll up like an enchilada and place seam side down into a 9x13 pan. Continue until finished.

Mix mushroom soup and Ro-tel tomatoes together and spread down the middle 2/3 the enchiladas.

Cover with foil.

Bake at 375 degrees until hot through.

Remove foil, top with jack cheese and some additional tomatoes and chilis if desired.

Serve with fresh sliced avocado, refried beans and have sour cream and salsa on the side for those who want it..

*I have made this the night before and cooked it in the morning and it was fine

Marie's Sticky Buns

These are so good!  And I first had them at a book club tea hosted by a friend named Marie if you hadn't already guessed that.  These must be eaten with a fork as they are far too sticky to be eaten as finger food.  But really, so delectable.

In the picture, I made 1/3 of a batch.  The recipe Marie gave me is far too much for two people, so I reduced it and cooked it in a stoneware pie pan.  Normally when I cook this for a crowd, I bake it in a stoneware bundt pan.  You can decide what works best for you, but let me tell you, they are addicting!

Today I made them to eat with a pot of tea as I watched Queen Elizabeth II's Diamond Jubilee pageant along the Thames.    No tea suggestions with this, but as you know, I don't like flavored teas, so I just went with my favorite blend, Yorkshire Gold, strong with lots of milk and sugar.  Hip Hip Hoooray! Hip Hip Hooray! Hip Hip Hooray!

Here is the recipe, but promise me you won't blame me if you get hooked!

Marie's Sticky Buns

1 1/2 sticks of butter (don't substitute!)

1 1/2 cups brown sugar

1/4 cup heavy cream

3 packages crescent rolls (use only Pillsbury - there is a difference!)

1 cup chopped pecans

1/2 cup raisins (optional)

cinnamon (optional)

In a sauce pan, combine the butter, brown sugar, and cream and heat to boiling.  Simmer one minute.  Pour half the mixture into a buttered bundt pan and sprinkle half the pecans and raisins on the mixture. Open crescent rolls, but do not unroll.  Cut into 1" thick slices. Layer half the crescent rolls onto the pecan, raisin and brown sugar mixture.  Sprinkle with cinnamon if desired. Repeat with remaining ingredients. Bake for at least 25-35 minutes at 350 degrees or until crescent rolls are cooked and slightly browned.  Let sit 5-10 minutes and then turn out onto a platter or cake stand.

Orange Crecents

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Orange Crescents
An old altered Pampered Chef Recipe
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This is hands down my husband's favorite. If I make a batch, he will eat them all day long. It's often a Saturday morning special, but sometimes if he is having a rough week, I'll make these and warm up a couple for him to have during the week.

2 cans Pillsbury Buttery Crescent rolls (no store brands!)
1 orange
1 8 0z. pkg. cream cheese (softened)
Powdered sugar

Preheat the oven to 375 degrees.

Blend cream cheese, 1/3 cup powdered sugar, 1 tsp fine orange zest, 2 tsp.
orange juice. Place a dollop of the cream cheese mixture in the center of each crescent roll
and roll up. Place on a baking sheet (I prefer a Pampered Chef baking stone) and bake 15
minutes or until golden brown. Remove from oven and cool. Drizzle with glaze.

Orange Glaze
1/2 cup powdered sugar
1 tsp. orange zest
2-3 tsp orange juice.

**Optional additions - mini choc. chips, berries or nuts. If you would like to
add something to your rolls, add a 1/4 cup of your favorite addition to the cream
cheese mixture just before putting it in the crescent rolls.