Chocolate Chip and Nut Scones

Emily says these are amazing! Might not want to eat an entire one at once, they are pretty big.

Ingredients

2 c all purpose flour (try subbing in some whole wheat flour)

1/4 c packed brown siguar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon and/or cardamom

1/2 c cold butter

1 large egg, room temp

1/2 c buttermilk (can sub 3/4 part yogurt or sour cream to 1/4 part milk)

1.5 t vanilla

1 c semi-sweet choc chips (recipe isn't very sweet so not too dark)

1 c nuts (we used hazelnuts for first attempt, I would try pecans or walnuts next)

Directions

1. Whisk together first 6 ingredients, cut in butter until mixture resembles coarse crumbs. In another bowl whisk egg, milk, and vanilla; add to dry mixture just until moistened, adding choc chips and nuts just before finishing. 

2. Heat oven to 400 degrees. Turn dough onto lightly floured surface; knead gently 8 times. Pat dough into 6 in circle and cut into 8 wedges. Place on a greased baking sheet and bake until golden brown, 15-20 min. Serve warm. 

Chicken and Rice

Becky says this is awesome comfort food. It's surprising it's taken so long to find a good chicken and rice recipe we like. 

Ingredients

1 C sour cream

1 can (10 3/4 oz) cream of chicken soup (or use our homemade recipe, needs extra garlic and onion to flavor all this chicken and rice, maybe mushrooms)

1 T. poppy seeds

1 t. dill weed (even more if dried)

3-4 C cooked chicken, cubed

2-3 C cooked rice (we prefer brown rice)

1-1.5 C butter flavored cracker crumbs (we like Town House Original)

1/4 C butter, melted (original recipe said 1/2 C but I used 5 T which seemed slightly too much)

Directions

1. Combine sour cream, soup, poppy seeds, and dill. Stir in chicken and rice. (While the rice is cooking, it works well to brown the chicken, then use the same pan to make the homemade soup while the chicken rests, then add the rest of the ingredients and cut up chicken and add at the end with the rice). 

2. Spread into a 11x7 baking dish. 

3. Combine crumbs and melted butter. Sprinkle over top. Bake, uncovered, at 375 until bubbly, about 25 minutes. 

White Chocolate Cranberry Cinnamon Rolls

 

 These are totally awesome! Worth the extra time, and not too challenging. Get started the night before.

Ingredients:

Dough:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110 to 115F)

- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour

Filling:
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon

- 5-6 oz (3/4 to 1 cup) white chocolate chips
- 1/2 to 3/4 cup dried cranberries
- 1/4 to 1/2 cup chopped pecans 

Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 to 3 tablespoons heavy whipping cream

Directions:

Dissolve the yeast in the warm water. In a separate bowl, combine the melted butter, sugar, salt, and 2 cups flour. Add the dissolved yeast in water. Beat until smooth. Stir in enough remaining flour (additional 1/2 to 1 cup) to form a soft dough. 

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

In the morning, punch the dough down. On a lightly floured surface, roll into a 12x12" rectangle.

For filling, combine the butter, brown sugar, and cinnamon. Spread over dough to within 1/2" of edges. Sprinkle with white chips, cranberries, and pecans. Roll up jelly-roll style; pinch seam to seal.

Cut into 8-10 slices using unflavored dental floss. Place cut side down in a greased 9x13" baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. 

Bake at 350F for 30-35 minutes or until golden brown. 

For glaze, combine the powdered sugar, vanilla, and enough heavy cream to achieve desired consistency. Drizzle over warm rolls. Refrigerate leftovers.