Scones

I got this recipe from an awesome relief society advisor in a married student ward in Ogden. She was such an amazing woman with so much talent. This recipe really make a lot of scones so you can either make them all and freeze them or make some and freeze the dough in plastic bags.

4 C. hot water
2 Tbsp. yeast
1/2 C. oil
5 Tbsp. sugar
3 tsp. salt
10 C. flour

Dissolve yeast in water in a large bowl with a pinch of sugar sprinkled over the top. Set aside. Mix oil, sugar and salt. Add yeast mixture and flour alternately until mixed. Knead by hand on a floured surface until dough is no longer sticky. This recipe makes about 50 scones. You can put portions of the dogh at this point into zip lock bags. Squeeze out all the air, and freeze for some other day. With the dough you are going to fry, roll out on a floured surface to aout 1/2" thick. Cut into squares with a pizza cutter and let rise for a few minutes. Heat oil in pan until it bubbles when you put a drop of water in it. Places scones in oil. When they are golden brown on bottom side, turn over and fry until done. Remove and place on a paper town to absorb oil.

To thaw frozen dough: Either remove bag from freezer and thaw at room temperature for 8 hours, or remove from freezer and refrigerate overnight Then, set on counter for 4 hours or until warm. Roll out and cut as directed above.

Slow Cooke Pulled Jerk Pork Sandwiches

This was my first time making pulled pork sandwiches but I've wanted to make some for a long time. This was a recipe that I just found off the interne and wrote it down because it looked so easy. I finally made an attempt and the results were amazing. Blake loved it and wanted me to make more. Pictures coming the next time I make it.

1 Boneless pork shoulder
1 Tbsp. Jamaican jerk seasoning (dry)
1/4 ts. dried thyme leaves
1 med. onion, chopped (1/2 c.)
1 c. cola
2 c. BBQ Sauce

Spray slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with hyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.
Cover; cook on low heat for 8-10 hrs. Remove pok from slow cooker; reserve 1/2 c. juices. Use 2 forks to pull pork into shreds. Place back in slow cooker. Stir in BBQ sauce. Increase to high. Cover; cook 30-45 min. Spoon onto buns.

Peanut Butter Blossoms

• 1/2 c. shortening
• 1/2 c. peanut butter
• 1/2 c. packed brown sugar
• 1/2 c. granulated sugar
• 1 egg
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1 3/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• extra sugar
• 1 bag of Hershey's kisses

Heat oven to 375 degrees. Cream shortening, peanut butter, brown sugar and 1/2 c. sugar. Add egg, milk and vanilla. Mix well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough form. Shape into 1-inch balls. Roll in sugar and place on cookie sheet

Bake 10-12 minutes. Top each cookie immediately with a Hershey's kiss pressing down firmly so it cracks on the edges.

Easy Easy Fudge

I haven't posted anything on this blog for a while, so I decided that I would post all the recipes for the goodies I made and will give out today. I've made quite a few so look for more to come. This is probably the easiest fudge I have ever made. Three ingredients and a microwave. Here's what you need:

3 c. semi-sweet chocolate chips
1 can sweetened condensed milk
1/4 c. butter

Put all the ingredients in a microwave safe bowl and microwave for periods of 2 minutes stirring after each is over and doing this until the mixture is nice and smooth.

Spray an 8x8 baking dish really well and pour the mixture into it. Put into the refrigerator to let it set.

You can also double this recipe and put it in a 9x13 baking pan. I was going to do that when I made these last night but only had enough chips for one batch.

BBQ Chicken Wraps

4 or 5 chicken breasts cut into strips

1/3 - 1/2 c. BBQ sauce

Green and red bell peppers, sliced

Tortillas, warmed

shredded cheese

After your peppers have been sliced, cook them until they are tender. Add the strips of chicken and continue to cook until chicken is no longer pink. Add barbeque sauce and you can really put in however much you would like. Mix well, and cook another 15 minutes or until chicken is done. Spoon chicken mixture onto tortilla and top with cheese roll up and cut in half. These are so easy to make and they are a big hit with my family. My kids like to dip theirs in ranch.

Brady showing his approval

Source: Kraft food and family magazine

Chocolate Trifle

1 pkg. chocolate cake mix

2 pkg. chocolate pudding mixed up

1 tub cool whip

1 bag toffee chips

1 jar caramel sauce

Make chocolate cake in a 9 x 13 inch baking pan; let cool. Cut cake into small cubes.

Put a layer of cake on the bottom of the trifle bowl. Squish them in so the bottom is covered.

After making both packages of the pudding spoon half of it over the cake in trifle bowl. Add half of the cool whip on top of the pudding and then cover with a layer of caramel sauce and toffee bits. Repeat layers and refrigerate until ready to eat.

Black Devil Cupcakes

3 c. flour

1 tsp. baking powder
1 tsp. baking soda

1/2 c. cocoa

2 c. sugar

1 tsp. salt

2 c. water

2 tsp. vanilla

1/4 c. oil

Filling

8 oz. cream cheese

1 egg

1/4 c. sugar

1/2 c. chocolate chips

In a bowl, combine flour, baking powder, baking soda, cocoa, sugar and salt. Add water, vanilla and oil. Mix well. Line muffin pan with cupcake liners. Spoon 2 Tbsp. batter into each cup. Combine the cream cheese, egg, sugar and chocolate chips. Spoon 1 Tbsp. filling in center of each cup. Bake at 350 F. for 20 minutes.

These cupcakes are so yummy and if you wanted to you could even pour the batter into a cake pan and drop the filling into it to make a cake instead of cupcakes.