Cherry Almond Scones

One sunny morning, eating a nice, not too sweet, not too plain, yummy scone...


Ingredients:

• 3 cups flour
• 2 1/2 tsp baking powder
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 tbsp almond or vanilla extract
• 1/2 cup half-n-half
• 1/4-1/2 cup cherries
• 1/4 cup almonds, crushed (just enough to not be too small or powder-like)

Directions:
Preheat oven to 350, Mix all dry ingredients. Cut butter in until crumbly. Add vanilla and half-n-half. Mix well. Roll out on floured surface with dough roller. Cut into circles or, in our case, leaves :). Brush with milk and sprinkle with sugar, Bake for 25 min.

Reactions:
We served ours with Creme Fraiche and home-made berry jam. I believe we all had one for breakfast, and another for snack in the late afternoon. Our family likes these ALMOST more than daddy's not-so-secret cookie recipe for dessert. This is our favorite breakfast item. :)

Egg McMuffins

Ok, I found this recipe on Belleicious Kids, and am planning on making some more things from that blog too! It's not really Egg McMuffins because, well, McDonald's makes us barf. One of the drawbacks of eating a healthier diet is that your body won't let you eat junk. Another reason it isn't really a McMuffin is because there is no bread. For her review, see here.

So, here you are!


Ingredients:

• 12 eggs
• 1/2 cup carrots, minced in food processor
• 1/2 cup broccoli, minced in food processor
• 2TBSP olive oil
• 1/2 cup chopped bell peppers
• 1/2 cup roughly chopped ham
• 1 tsp salt
• 1 tsp cajun seasoning
• 1 tsp pepper
• 1 tsp garlic powder
• 1/4 cup chopped green onions
• 1/2 cup grated zucchini
• 1 cup shredded cheddar or Monterrey jack cheese

Directions:

First in a large saucepan heat 2 TBSP of olive oil and add your carrots, onions, broccoli, zucchini and bell peppers. Sauté for 3-4 minutes until tender. Remove from heat and sprinkle with a dash of salt and pepper. In another bowl, combine the beaten eggs with the salt, pepper, garlic powder and Cajun seasoning

Using a 12 cup muffin tin, grease each cup and start by placing the chopped ham in the bottom then the veggie mix, next the cheese and lastly the beaten egg mixture. Be careful to ONLY fill the muffin cups to about 3/4 full so they do not overflow while cooking. Optional: sprinkle with a dash of paprika and bake in the oven at 350 for 25-30 minutes. Timing may vary depending on the size of your muffin tin.

Reactions:
These were so good that our whole family snatched them up for breakfast 3 days in a row. When the last of them was gone, the kid who didn't get one pouted! So, This was a healthy and yummy way to sneak in some power-packing veggies for a quick and healthy breakfast!