Scones

1. Preheat oven to 400°. Line 2 baking sheets with parchment paper

2. In a large bowl, whisk flour, salt and spices. Set aside

3. In a medium bowl, add brown sugar. Add butter cubes. Using your fingers, work brown sugar and butter together until the mixture is combined and crumbly. Set aside

4. In another bowl, whisk egg, yogurt, vanilla extract and pumpkin puree

5. Add brown sugar mixture to flour and stir well to combine.

6. Add pumpkin mixture to flour/sugar mixture and fold over and over until well combined. You want a stiff dough. If dough is too stiff, you can add a little milk, a teaspoon at a time.

7. Turn dough out onto a floured surface. With floured hands, pat down into a 7½x12 inch rectangle that is about 1/2 inch thick.

8. Cut rectangle long ways right down the middle, forming to strips.

   

9. Then cut into 6 equal squares.

   

10. Cut each square into 2 triangles.

    

11. Carefully move triangles to 2 parchment lined baking sheets.

12. Bake at 400° for 13 minutes. Remove to wire rack to cool completely

Glaze

1. Whisk powdered sugar and milk together in a bowl. May need more or less milk depending on your consistency. Brush, drizzle or pipe onto cooled scones.

NOTES

1. To make self rising flour, take 1 cup of all purpose flour and whisk in 1½ tsp of baking powder and ¼ tsp of salt.

2. To freeze the scones, cool completely, do not glaze, freeze. Do not glaze until you are ready to eat them.

1. Preheat oven to 350. Spray an 11X7 baking dish with nonstick spray

2. Combine chicken, ranch dressing mix, cheese, bacon, sour cream, Greek yogurt and cream of chicken soup. Spread into prepared pan

3. Combine bread crumbs with melted butter. Sprinkle over chicken mixture.

4. Bake, uncovered 30-40 minutes

5. NOTES: I use my homemade ranch dressing mix, you can find it here: https://joanspointedplate.com/ranch-dressing-and-dip-mix/

   Homemade Cream of Chicken Soup Mix: https://joanspointedplate.com/cream-of-whatever-soup-mix/

1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; add shrimp

2. Cook 3 to 5 minutes or until shrimp turn pink

3. Drain well; rinse with cold water

4. Chill, Peel and devein shrimp

5. Serve with cocktail sauce if desired.

1. Preheat oven to 400 F. Spray an 8” baking dish with cooking spray. Start a pot of water boiling and add 1 tbsp of Kosher salt.
2. Add the cauliflower to the boiling salted water and cook for 2-3 minutes. Drain and set aside.
3. In a large bowl, mix eggs, milk, yogurt, flour, baking powder, paprika, garlic powder, salt, pepper, and only 1/4 cup of the cheddar. Add the cauliflower and toss to combine.
4. Pour cauliflower mixture into the prepared baking dish. Bake 25 minutes.
5. Remove from the oven and sprinkle the remaining cheese on top. Return to the oven until cheese is melted and lightly golden brown, about 10 minutes. If you’d like the cheese more browned, turn on the broiler for 2-3 minutes, but keep an eye on it!
6. Remove from the oven and let cool 5-10 minutes before serving.

1. Preheat oven to 400

2. In a bowl mix together mayo, cheese, parsley and pepper

3. Spread mayo mixture evenly over cod filets

4. Place cod on a parchment lined baking sheet

5. Bake for about 12-15 minutes until fish flakes easily. Then switch oven to broil and broil for about 2-3 minutes – keep an eye on it, it can burn quickly!

1. In a heavy pot, heat olive oil. Add tomatoes, salt and pepper and let cook for about 15 minutes, until tomatoes soften and start to char a bit and burst

2. Add remaining ingredients and cook for another 15 minutes.

3. Next, either use a hand blender or process in batches in a blender to get soup to a smooth consistency. Enjoy.

1. Mix all ingredients together in a crock pot EXCEPT sweetener

2. Cook on low 8 hours

3. Add sweetener of your choice when serving.

1. Cook noodles as directed on package. Drain and rinse.

2. Cut broccoli into bite sized pieces.

3. In a saucepan, melt butter over medium heat. Add onions and cook for about 1 minute. Add flour, dry mustard, salt and pepper. Stir and cook constantly for 1 minute. Add milk slowly, stirring constantly. Cook over medium-high heat until thick and smooth.

4. Add cheese and stir until melted.

5. In a large bowl, lightly combine noodles, ham, broccoli and sauce. Pour mixture into greased 11×7 casserole.

6. Bake at 375° for 20-25 minutes or until casserole is bubbly and heated through.

1. Preheat oven to 350°

2. Spray a mini loaf pan with nonstick spray

3. Pour melted butter in mini loaf pan. Add 2 tsp brown sugar substitute and stir until combined.

4. Lay apple slices over brown sugar-butter mixture and set aside

5. In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar, monkfruit sweetener and spices. Stir to combine

6. In a small bowl, combine apple sauce and molasses and egg (if using). Stir until well combined.

7. Add wet ingredients to dry ingredients and stir until just slightly combined. Add in brewed tea. Stir until thoroughly combined.

8. Pour batter over sliced apples

9. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

10. Let cool for 10 minutes. Loosen edges with a knife and invert onto plate. Serve warm.

1. Spray a small single serve baking dish (I use a 10 oz ramakin) with non stick spray

2. Add 3/4 tsp of butter and 1 Tbsp of brown sugar to the dish. Microwave for 20 seconds. Stir butter and sugar together. Add sliced peaches on top of sugar mixture. Set aside

3. In a small mixing bowl, mix flour, monkfruit, baking powder, salt, applesauce, milk and vanilla. Whisk until batter is smooth

4. Pour batter over peaches.

5. Bake for 20 minutes in a 350° oven OR microwave on high for 50 seconds. The texture is better baked in the oven, but the microwave version is delicious too!

6. Let the oven version sit for 10 minutes then invert onto plate. Let the microwave version sit for 5 minutes and then invert on the plate.