Starbucks Pumpkin Scones YUM!

2 c flour
7 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 TBSP butter
1/2 c canned pumpkin
3 TBSP half and half
1 large egg

Powdered Sugar Glaze
1 c powdered sugar
2 TBSP milk

Spiced Glazed
1/2 c powdered sugar
1 TBSP milk
1/4 tsp cinnamon
1/8 tsp nutmeg
1 pinch ginger
1 pinch cloves

Preheat oven to 425 degrees. Line baking sheet with parchment paper.

Combine dry ingredients in a large bowl. Cut in butter with pastry knife until mixture is crumbly. Set aside.

In a small bowl whisk together pumpkin, half and half, and egg. Fold into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle. Using a pizza cutter slice the dough into thirds. Then cut those into triangles so you have 6 triangles total.

Place on prepared baking sheet. Bake for 14-16 minutes. Scones will be lightly brown. Place on wire rack to cool.

While they are baking prepare plain glaze and spiced glaze. When the scones are cooled brush plain glaze. The more the merrier in my opinion. Then drizzle spiced glaze over the top. Super yummy to eat with a tall glass of milk!

Candy Bar Fudge

recipe from cooking.com

Makes 4 lbs

6 2oz snickers bars (the regular size)
3 c sugar
3/4 c butter
2/3 c evaporated milk
2 c semi sweet chocolate chips
1 7oz marshmallow creme
1 tsp vanilla

Cut candy bars in 1 inch slices and set aside.

In saucepan over medium heat add sugar, milk, and butter. Stir until candy thermometer reads 234 which is the softball stage. This takes about 3 minutes. Remove from heat and stir in chocolate, marshmallow creme, and vanilla.

Pour half of fudge into a 9x9 foil lined pan. Sprinkle with candy bar. Pour remaining fudge over and flatten evenly. Place in fridge for faster set time. Remove the fudge, foil and all, out of pan. Cut.

Homemade Brownies

1 1/2 cubes butter
1 1/2 c sugar
3 eggs
8 TBSP cocoa
1 c flour
1/2 tsp powder
1/2 tsp salt
1 tsp vanilla

Cream the butter. Add sugar and eggs. Then add the cocoa. Mix well. Add remaining ingredients until fully combined. Grease a 9x13 pan. Bake at 375 for 25-30 mins. When cooled sprinkle powdered sugar ontop.

Oreo Truffles

1 16oz bag oreos
8 oz cream cheese at room temp
Melting chocolate
3 oreos crushed to sprinkle on top

Oreos need to be the brand name. I tried generic and it wasn't as good. Crush oreos either by hand or in a blender. I did it in my blender. Combine with pastry knife the cream cheese. Roll into 2 inch balls. Dip in chocolate (I used milk chocolate, but I would definitely use white chocolate next time). Sprinkle with oreo crumbs before cooled. Enjoy!

English Toffee

1 c sugar
1 c butter
¼ tsp salt
1 tsp vanilla
1 cup almonds. chopped (or more if you like yours really nutty)
chocolate chips

Place tin foil on a cookie sheet. Sprinkle almonds in ½ the sheet. Heat ingredients, except almonds and chocolate chips, in saucepan to 280 stirring constantly. Pour on top of almonds. Let stand for 10 minutes or so until mostly cooled. Sprinkle with chocolate chips and spread once melted. Then top with more almonds. Makes about 2 lbs of toffee.

Ranch Cheeseball

1 pkg ranch dressing mix
8 oz cream cheese
2 c shredded cheese
chopped almonds or pecans to cover

Mix ranch, cream cheese and cheese together in a medium bowl. Form mixture into the desired shape (typically round). Roll in nuts to cover. Serve with crackers.

Rotisserie Chicken Noodle Soup

So I just whipped this up with things I had a my house so you may need to change or add some ingredients. Like if you want it more liquidy or more veggies or whatever.

Shredded Chicken (I used my left overs from the rotisserie chicken we had the night before)
2 carrots, peeled and sliced jullian
2 celery stalks, sliced in 1 inch strips
1/3 of onion, thinly sliced
1 medium potato, peeled and cubed
about 2 cups egg noodles
about 5 cups chicken stock
2 TBSP olive oil
Thyme to taste (about 1 1/2 tsp)
salt and pepper to taste

In a large sauce pan over medium heat add chicken stock, carrots, and potatoes. Cover. Meanwhile, over medium heat add olive oil, celery, and onions. Cook until transparent. Then add to chicken stock. Check on the potatoes and carrots and once they are only slightly firm (a fork will penetrate but not make it fall apart) add egg noodles, chicken, and thyme. Cook for about 7 more minutes or until egg noodles and cooked through. Serves 6+ people depending on how big your people are ;)

Jello Salad

3 c water
1 pkg small vanilla pudding
1 pkg small tapioca
1 pkg small jello (your choice)
1 tub of Cool Whip
Fruit to cordinate with jello flavor

Boil 3 cups water. Stir in pudding, tapioca, and jello. Remove from heat and stir until dissolved. Pour into a small to medium size bowl. You will now cover with a plastic wrap, but the plastic wrap needs to rest right ontop of the jello mixture so as it stiffens it doesnt get crusty on the top. Place in fridge until hard. Take out of fridge. Fold in thawed Cool Whip and fruit. Place in serving bowl (or serve from bowl that you mixed in. It just won't look as pretty).

When I make it I use orange jello with mandarin oranges, peach with fresh peaches, strawberries with fresh strawberries. I'm sure raspberry would be good too.