Raspberry Lemon Scones, Stacked Enchiladas, Sausage Pepper Penne

 Raspberry Lemon Scones: I had extra jam/sauce from making my hub's mom's cakes and I didn't want to throw it out (it was mostly just delicious innocent raspberries) So I used it as filling for jam. I wanted to make it with oats though and lemon. I couldn't find 1 recipe I liked so I opened them all on my computer at once and took a guess at how I wanted it all together. They turned out super tasty! Josh took one for breakfast and came home asking if we could have them for dinner.
This is the first recipe I've figured out on my own and not mostly just tweaked someone elses and I'm super proud of it!!!

For Scones:
2 cups flour
1/2 cup sugar
1/4 tsp salt
1 1/4 tsp. baking powder
3/4 tsp. baking soda
1 oats-toast oats
zest of 2 small lemons
1 tsp. vanilla extract
1/4 tsp
1/2 cup butter
1/2-3/4 cup buttermilk
Raspberry Jam


For Glaze: Mix the 2 together :)
3 tbs. lemon juice
1 1/5 cups powdered sugar

preheat oven 375 degrees F


1    Mix flour, sugar, salt, baking soda and baking powder in bowl
2    Put oats in sauce pan and toast for 3ish minutes- sounds weird but do it! It gives the scones a light
     nutty taste- yumm!- then remove from heat
4    Then grate in butter (you can also cut in the butter with 2 knives or use a pastry knife but I think
      grating it, while a little messier, actually mixes in more evenly and is faster)
5    Mix oats, lemon zest, and vanilla in with dry mixture
6    Then stir in buttermilk- Add only as much as needed to allow mixture to form a dough
7    Knead dough with hands and transfer HALF of it to a floured surface
8    Pat dough into about and 8 inch circle
9    Spoon Jam onto dough, I used about a 1/2-3/4 cup of jam
10  Flatten remaining dough a little in your hands, place on top of jam and flatten a little more
11  Cut into 8 triangles and place on parchment paper on a cookie sheet
12  Bake 10-15 min, or until toothpick comes out clean
13  Take off sheet and let cool, then drip on the lemon glaze

Stacked Enchiladas:
Super easy recipe and definitely worth it, makes 4
1 bag frozen roasted corn; thawed
1 bag frozen peppers; thawed
1/2 bag frozen spinach; thawed
1 can black beans; drained
2 tomatoes; chopped
1 jalapeno; chopped
cilantro
8 corn tortillas
1 1/2 tbs. chili powder
1 tsp. salt
1 1/2 tsp. pepper
shredded mozzarella
salsa
preheat oven to 350 degrees F

1   Put corn, peppers, spinach, and tomatoes and 1 tbs. chili powder in large pot and boil until water is
     evaporated- about 8-10 minutes
2   In a bowl mash beans, then add cilantro, remaining chili powder, salt and pepper
3   Place 4 tortillas on cookie sheet covered in parchment paper (less messy later)
4   Spread bean mixture over tortillas, then top with vegetable mixture and some shredded mozzarella
5   Cover each with another tortilla and then top it with more of the vegetable mixture and shredded
     mozzarella
6   Bake for about 15 minutes
7   Top each with a spoonful of salsa and garnish with cilantro

Josh and I reheated these 2 days later for dinner again and the reheated fantastic! Seriously recommend this one!!!

 Sausage Pepper Penne
3 peppers; chopped
4 Italian Sausages
2 cloves garlic; minced
1/2 red onion; chopped
4 basil leaves
balsamic vinegar
olive oil
penne pasta
salt and pepper

1   Put olive oil and balsamic vinegar with chopped basil leaves in sauce pan, let steep on low heat for
     10 minutes. Add some salt and pepper
2   Meanwhile cook sausage in another saucepan with garlic
3   Put peppers and onion in saucepan with basil oil, turn up to medium-high heat and cook through;
     6-8 minutes
4   Cook penne pasta
5   Place pasta in bowls and top with peppers onion and sausage

 Chocolate espresso cupcakes: I made these for work to sell for the MS Bike Ride. The recipe said it was for chocolate espresso cookies- I promise it wouldn't have. It would have made soup though. But luckily I added more flour- made it actually a consistency that could become solid and decided to make them cupcake brownies. They turned out yummy. It is the same recipe I used for the cake but with 1/2 cup more flour.