Ham and Cheese Scones

Hi. My name is Ashley and I am addicted to carbs. Its a issue I have had my entire life. #cantstopwontstop!!  I love them any way I can get them.

Scones have become a new love of mine. I have made lots of sweet versions but this is the first savory I have tried. I had leftover ham from Christmas to use up, and anything with cheddar is always a win in my book.

There are two elements that make a perfect scone for me: Ice cold butter and heavy cream. I find a cream scone is always tender and never dry. The colder the butter, the more flaky your scone will be.

I am going to use the forbidden word here- these scones are super moist. No better word to describe them. These scones would be perfect for any time of day; with eggs for breakfast, with a salad or soup for dinner or lunch. I had three in one day. No shame.

Ham and Cheese Scones Serves: 8

• 2 cups flour
• 1/4 cup sugar
• 1/2 cup cold butter
• 1 cup heavy cream
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup shredded cheese, plus addition for topping (optional)
• 1/2 cup finely diced ham
• 1/2 cup finely diced yellow onion

Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the cheese, ham and onion, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined. On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with more shredded cheese. Bake for 20 minutes or until lightly golden around edges. Move to a wire rack to cool. Store in refrigerator. Scones also freeze well.

Taco Chex Mix

I have a deep respect for school teachers. The patience they have to be kind, caring, and teach our children is a special quality not many people possess. High school teachers especially. I was a teenager once. They aren’t fun. I am currently trying to stunt my children’s growth with mass amounts of coffee in hopes they don’t grow up (I kid I kid!)

You might think that young kids would be easier. They say such adorable things (I cried the day my daughter stopped calling a sandwich a “namich”) and they are so full of curiosity and wonder. Let me tell you though, that the opposite is true. The first time I volunteered in Makenna’s preschool classroom I was overwhelmed. So many 4 year olds and they have SO MUCH ENERGY. I was exhausted after 4 hours (actually more like 30 minutes.) Props to you preschool teachers. You deserve wine-ALLTHEWINE.

I whipped up this snack mix for my day to bring snacks to school. I only used 1/8 cup of taco seasoning to keep it tame for the kiddos, but if you like it zesty I would suggest adding the full  1/4 cup.

Taco Chex Mix

 Ingredients

• 4 c. rice chex cereal
• 4 c. oyster crackers
• 4 c. Gold Fish crackers
• 4 c. pretzel sticks
• 1/3 c. canola oil
• 1/4 c. taco seasoning mix

Instructions

1. Preheat oven to 250 degrees.
2. Double line a paper bag.
3. Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.
4. Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.
5. Cool. Pour into air tight container.

Recipe Adapted from Julies Eats & Treats

Autumn Chex Mix

Are you a breakfast person? I am not. It takes me a few hours of being awake before my stomach can handle food. I go in phases of what I eat. Sometimes its a smoothie, then a granola bar and cheese stick. Right now I am into apples and Chex mix. Crunchy and sweet is working for me right now.

This Autumn Chex mix is perfect for snacking. Its crunchy, sweet, salty, and spiced with pumpkin pie spice that makes it perfect for fall. Feel free to switch up the cereal, nuts and fruit with your favorites!

Autumn Chex mix

• 4 Cups Chex cereal (I used rice Chex)
• 2 Cups Oatmeal Squares cereal (I used Cinnamon flavor)
• 2 Cups pretzels
• 2 Cups dried cranberries
• 2 Cups nuts (I used 1 cup salted cashews, 1 cup salted peanuts)
• 1/2 Cup butter
• 1/4 Cup packed brown sugar
• 1/2 Cup maple syrup
• 2 Tablespoon pumpkin pie spice
• 1 Tablespoon vanilla

Directions:

1. In a 5 to 6-quart crock-pot, add the cereal, nuts, dried fruit and pretzels.
2. Melt the butter in a microwave safe cup or bowl. Add in the syrup, brown sugar, pumpkin pie spice and vanilla, stir to combine.
3. Drizzle wet mixture over the dry ingredients and stir well. Take caution to not break the cereal and pretzels. Place a paper towel under the lid to soak up the condensation that can develop inside the lid.
4. Cook on high  for about 2 hours, stirring well every 15 to 20 minutes. Mixture is done when there is no more visible liquid. Cooking temps vary, so keep and eye on your mix after 1 1/2 hours.
5. Pour mixture onto baking sheets and allow to dry for two hours or overnight. Store in a air tight container up to 5 days. Yield: About 8 cups

 

Recipe adapted from: Averie Cooks