Scones and Clotted Cream

Scones:
3 cups flour
1/2 cup sugar
5 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Grease baking sheet, or spray with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Knead dough on a lightly floured surface. Split into two parts. Roll out one part into a large circle to 1/2 inch thickness. Cut like a pizza into eight parts. Move to baking sheet and repeat with other dough section.
Bake 15 minutes, or until golden brown.
Top with clotted cream and jam.

Clotted Cream:

4 oz. mascarpone

1 c. heavy whipping cream

1 tsp. vanilla

2 tbsp. sugar

Put all ingredients into a mixing bowl and beat until it looks like whipped cream and holds its shape (about five minutes or so). Use right away or cover and refrigerate until serving time.

Submitted by: Gina

Almond Toffee

Ingredients
1 cup  butter
1 cup  sugar
1/2 tsp vanilla extract
1/4 tsp  salt
12oz milk chocolate, melted
1 cup  whole almonds
1 cup finely ground walnuts
Instructions
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan- arrange almonds in a single layer. Set aside.

In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Continue cooking (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!

Cool completely.

When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!

Yield: 24 bites or one 11x7 pan

Submitted by: Brian & Mandy Coleman

Brian and I learned to melt the chocolate in a bowl over boiling water as to not burn the chocolate! :)

Chex Muddy Buddies (Puppy Chow)

9 cups of your favorite Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Pour Chex cereal into a large bowl; set aside.
In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine.  Microwave on high 1 to 2 minutes or until smooth, stirring after 1 minute and every 30 seconds thereafter.  Stir in vanilla.  Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.  Pour cereal mixture into a large ziploc bag with powdered sugar. (I have a lid for my large bowl, so I just pour it into the bowl and shake.)  Seal securely and shake until all pieces are well coated.  Spread on waxed paper to cool.
Submitted by: Gina

Homemade Pretzels

1 package yeast (or 1 Tbsp.)
4 cups flour
1 1/2 cups warm water
1 Tbsp. sugar
1 tsp. salt
1 egg
Mix yeast, water, sugar, egg, and salt in bowl.  Stir in flour, knead dough on table.  Pull off small pieces and roll into ropes and shape like a pretzel.  Place on a greased cookie sheet.  Brush with milk and sprinkle with salt (I use sea salt).  Bake at 425­° for 12-15 minutes or until light brown.
Kaela loves these!
Submitted by:  Gina

Cheese Ball

2 pkgs (8 oz each) Cream Cheese softened
1 pkg. Hidden Valley Dry Mix
2- 4T. Finely chopped onion
1 cup medium cheddar cheese finely grated
1 cup chopped pecans

In a mixing bowl add 1st 4 ingredients and mix well. Chill in refrigerator until firm. Form into ball and  roll ball into chopped pecans. Chill again.

We serve this cheese ball with all different crackers. My favorite is wheat thin crackers.
* Can also be made & given with a box of crackers for a Christmas gift.

Submitted by Mandy

Ranch Snack Mix

1 pkg. (12 oz) miniature pretzels
2 pkgs. (6 oz each) bugles
1 can (10 oz) salted cashews
1 pkg (6 oz) chedder fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil

In 2 large bowls, combine the pretzels, bugles, cashews, and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers.
Yield: 6 quarts.

Summitted by: Mandy Coleman