Saturday, July 31, 2010

Saturday's Sweet - Chocolate Chip Scones with Hazelnuts

2 cups all-purpose flour
1/3 cup packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1/2 cup buttermilk
1 egg
1/2 tsp. almond extract
1 cup semi-sweet chocolate chips
1/2 cup hazelnuts, chopped
1. Preheat oven to 400 degrees F.
2. Butter a 9 inch diameter circle in the center of a baking sheet.
3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
4. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, mix into the flour mixture.
5. Stir together buttermilk, egg, and extract. Add to the flour mixture, and stir to combine.
6. Mix in the chocolate chips and hazelnuts. The dough will be sticky.
7. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
8. Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Serve warm, or cool completely and store in airtight container.

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Wednesday, July 28, 2010

Basic Slow Cooker Italian Chicken

Basic slow cooker Italian Chicken is so simple and only requires a few ingredients. It will produce tender chicken that you can serve in soups, on salads or as its own dish.

Serves: 6

Cooking Time: 10 hr

  • 2 pounds chicken pieces
  • 1 jar spaghetti sauce
  • dried oregano
  • garlic salt
  • onion powder
  1. Put chicken pieces in slow cooker.
  2. Add spaghetti sauce; add spices, to taste.
  3. Cover and cook on LOW for 8-10 hours.
  4. Carefully remove chicken from slow cooker to a serving platter (it's tender and will fall apart easily).
  5. Spoon leftover liquid into a bowl; serve with chicken. Coupon Corner -Specializing in Cheap Flights

Saturday, July 24, 2010

Saturday's Sweet - Raspberry Amaretto Ice Cream Brownie Pie

  • 1 (13 oz) box fudge brownie snack bars (like Little Debbie), chopped
  • 1 (12 oz) jar seedless raspberry preserves
  • 1/3 cup amaretto liqueur
  • 1 1/2 quarts vanilla ice cream, softened
  • 1/2 cup finely chopped walnuts
  • 1/2 cup grated dark chocolate
  • Garnish: fresh raspberries

Spread brownies in bottom of a 9- or 10" springform pan, pressing into a single layer; freeze at least 15 minutes. Mix preserves with amaretto; reserve 1/2 cup of mixture, cover and chill for topping. Stir the rest of the mixture and walnuts into the ice cream. Spread over brownie crust. Cover and freeze at least 3-4 hours. When ready to serve, drizzle with remaining raspberry-amaretto mixture, sprinkle with grated chocolate, and let stand for 5 minutes before cutting into wedges. Garnish with fresh raspberries.


This uses all prepared ingredients to make a spectacular dessert.

Number of Servings: 10

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Beauty Rediscovered

Friday, July 23, 2010

Friday's Feature Artist

Today I would like to share with you a favorite shop of mine - Rachel's Studio - I just love her paintings, especially the Siamese Cat ones. She does such wonderful work and I strongly encourage you to visit her shop to see her other pieces.

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