Fresh Blueberry Scones Recipe

Blueberry season is just about past, but there may still be some beautiful berries left on the bushes near you. If not, hopefully you saved a few in the freezer--those would work just fine in this recipe (keep the berries frozen when stirring them into the batter.)

If you want a special addition to your breakfast or brunch, try these simple scones. Just a few ingredients and you've got a buttery, slightly sweet side dish. 

Fresh Blueberry Scones Recipe

recipe adapted from Betty Crocker Cookbook

Makes 8 scones

Ingredients

1-3/4 cups flour

3 Tbsp sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/3 cup firm butter

1 large egg, beaten

1/2 tsp vanilla

4-6 Tbsp 2% milk or heavy whipping cream

1/2 cup fresh blueberries

Directions

Preheat oven to 400 degrees. 

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or you can use 2 knives and pull them in opposite directions). The mixture should be coarse and crumbly. Stir in egg and vanilla and add in milk 1 Tbsp at a time until the dough cleanly leaves the edges of the bowl. Gently fold in blueberries, being careful not to break open any berries. 

Lightly flour a clean surface and turn dough onto it. Sprinkle your hands with flour and knead gently 10 times. Roll out the dough into a 10 inch circle. Flour a sharp knife or pastry cutter and cut the dough into 8 wedges. Transfer the wedges to a baking sheet and brush each with additional milk. Sprinkle with sugar. 

Bake 13-15 minutes or until lightly golden brown. Transfer to a serving dish and serve warm.  

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Grilled Zucchini Sandwich Recipe

So, you have a lot of zucchini laying around? And you've made enough zucchini bread to last you a lifetime? Well, then, friend, this sandwich is calling your name. I have been on a grilled (literally on the grill) sandwich kick lately, and it is unbelievable delicious. Those grill marks, the crisp edges, the melted insides. You can't make this stuff up, people. Please grill some sandwiches for me.

But back to the zucchini.

I never would have thought of forming a sandwich around something like sliced zucchini, but I am so glad a friend of mine posted on Facebook about it. I hope you'll enjoy this use of zucchini too!

Grilled Zucchini Sandwich 

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

2 slices rye bread*

butter

Miracle Whip

6 slices zucchini

1 slice onion

2-3 slices tomato

shredded mozzarella

grated Parmesan 

garlic powder

*I think Rye bread makes this sandwich come alive, but you may use whatever bread you love. 

Directions

Spread 1 side of each slice of bread with a thin layer of butter. On the opposite side of one slice of bread, spread desired amount of Miracle Whip. On the opposite side of the second slice of bread, sprinkle generous amounts of mozzarella and Parmesan cheese. 

Layer zucchini, onion, and tomato on the cheese-topped slice of bread. Sprinkle with garlic powder. Top with Miracle-Whipped slice of bread. 

Preheat your outdoor grill to medium-high heat. Place sandwich directly on the grilling grate and cook 5 minutes before turning to the second side. Cook until cheese is melted and both sides are golden and crisp. Slice in half and serve. 

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Chocolate Chip Cookie Dough Frozen Yogurt Recipe

If there's two things in this world I love it's ICE CREAM and COOKIES. These two powerful forces combine into the simplest frozen treat you ever did make. No ice cream machine or churning necessary! 

You like cookie dough, right? Tell me you like the spoon after whipping up some cookies. You do, right? I know I'm not alone. Well, assuming you love cookie dough, you will LOVE this frozen yogurt. Make an eggless cookie dough, stir in some yogurt, freeze overnight, and VOILA--Chocolate Chip Cookie Dough Frozen Yogurt. Try it! You won't be mad. 

Chocolate Chip Cookie Dough Frozen Yogurt

recipe adapted from Tasty Kitchen

Serves 6

Ingredients

1/2 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 tsp vanilla extract 

1 cup flour

1/4 tsp salt

1/4 tsp baking soda

3/4 cup chocolate chips (mini are even better) 

1 cup vanilla or plain yogurt 

Directions

In a large bowl, cream together butter, both sugars, and vanilla. Add in flour, salt, and baking soda and stir until combined. Stir in chocolate chips. Blend in yogurt until smooth and creamy. Transfer to a freezer safe, airtight bowl and freeze overnight. Scoop and enjoy! 

Mango Tomato Salsa Recipe

I had discovered the beauty of mango and spice in the Strawberry Mango Salsa from the first of the month, so I thought I'd try a different combination. This salsa, is more similar to your traditional tomato pico de gallo with the added sweetness and smooth texture of mango. It's delicious AND (seriously) nutritious! Can't beat that on a hot summer day.


Mango Tomato Salsa Recipe

recipe by adorkablerecipes.blogspot.com

Makes 1 bowl of salsa

Ingredients

1 ripe mango, peeled and chopped

1 large tomato, seeded and chopped

1/2 jalapeno, finely chopped

1/4 cup finely chopped onion

2 tsp chopped cilantro

cumin

Italian seasoning

salt 

pepper

1 Tbsp lime juice

Directions

In a 2-3 cup bowl, combine mango, tomatoes, jalapeno, onion, and cilantro. Sprinkle with cumin, Italian seasoning, salt and pepper. Add in lime juice. Stir to combine. Keep covered and refrigerate until serving. Serve with tortilla chips  or tacos. 

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