pineapple coconut scones

courtesy of: missi
makes: 12 scones

- 4-1/2c all purpose flour
- 1/2c sugar
- 2 tsp baking powder
- 1/2tsp baking soda
- 1/2 tsp salt
- 3 sticks butter, cold and unsalted, cut into 1/4" pieces
- zest of one small orange
- 1-1/2c sweetened flaked coconut
- 1c fresh diced pineapple
- 1c buttermilk
- egg wash: 1 large egg beaten with 2 tbsp milk

1. preheat oven to 400. lightly grease two baking sheets and set aside.

2. combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

3. using a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. add the zest, coconut and pineapple. do not overwork dough.

4. add the buttermilk and mix until just combined and the dough begins to stick together.

5. turn the dough on a lightly floured surface and roll or pat into two 6"rounds, about 1-1/2" thick. cut each round in half and each half into three triangles. place on baking sheets and brush the tops with the egg wash.

6. bake 30-35 min, until golden brown and firm to the touch. remove from oven and serve immediately.

*variations: omit the coconut and pineapple and...
- substitute with 1-1/2c mixed berries.
- add 1c semisweet chocolate chips to the flour mix and dissolve 1/4c instant espresso or coffee in the buttermilk before mixing it in.
- use only 3/4c buttermilk and add 1c canned pumpkin.

image: my own sweet thyme

artichoke and parmesan stuffed mushrooms

courtesy of: missi
adapted from: rachael ray, food network
serves: 4-6

- 1 pkg parmesan cheese, shredded
- 1 pkg asiago cheese, shredded
- 2 pkgs whole white mushrooms
- salt & pepper
- extra virgin olive oil
- 1 can quartered artichoke hearts, chopped and drained
- spice of your choice (oregano, basil, thyme)

1. preheat oven to 400.

2. remove the stems from the mushrooms, leaving the cap intact and place in a large ziplock bag. pour in enough olive oil to coat mushrooms (approx 1/4 c) and season with salt and pepper. shake to coat.

3. in a single layer on a baking sheet, roast the mushrooms for 10 min cap side up.

4. while the mushrooms roast, combine in a bowl artichoke hearts, a large handful of parmesan cheese, salt, spice, and a bit more olive oil.

5. when the mushrooms come out of the oven, flip over and let cool enough to touch, leaving the oven on. when mushrooms are cool enough to handle, fill the stem side with the artichoke mixture and top with asiago cheese. bake in oven until cheese is melted and brown, about 7 min.

image: taste of home

buona lisa pizza

courtesy of: food network magazine
adapted from: buono's
submitted by: missi
serves: 2-4

- 1/2c thin strips roasted yellow or red peppers
- 10 cherry tomatoes, halved
- 1/4c sliced fresh basil
- 3 cloves garlic, 1 minced, 2 sliced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 lb pizza dough, if frozen, thawed
- all purpose flour for dusting
- cornmeal for dusting
- 6oz shredded mozzarella cheese
- 3oz shredded provolone cheese
- 2 tbsp pine nuts, toasted
- 4oz crumbled goat cheese

1. place a pizza stone or an inverted baking sheet on the bottom rack of an oven and preheat to 500.

2. toss the roasted peppers, tomatoes, basil, and minced garlic with 1 tbsp olive oil in a bowl; season with salt and pepper. cook the sliced garlic in the remaining tbsp of oil in a small skillet over med-high heat until golden, about 1 min. cool slightly.

3. stretch or roll out the pizza dough into a 12-14" round lightly floured surface. generously dust a pizza peel or another inverted baking sheet with cornmeal and place the pizza dough on top. drizzle with a little fo the garlic oil and season with salt. top with the mozzarella, provolone, and tomato-pepper mixture, then sprinkle with pine nuts and sliced garlic.

4. slip the pizza onto the preheated pizza stone or inverted baking sheet and cook until the crust is golden and crisp and the cheese is melted, about 15 min. top with goat cheese before slicing.

image: food network magazine

marathon sandwich

courtesy of: food network magazine
adapted from: carnegie deli
submitted by: missi
serves: 1 sandwich

- 1/3-1/2 lb deli-sliced roast beef
- 1/3-1/2 lb deli-sliced roast turkey
- 1/3-1/2 lb deli-sliced pastrami
- 1/3-1/2 lb deli-sliced corned beef
- 2 slices crusty rye bread
- 1 or 2 romaine lettuce leaves
- 2 or 3 slices tomato
- russian dressing for serving, optional

1. stack roast beef, turkey, pastrami, and corned beef on one slice of bread. top with lettuce, tomato, and the other slice of bread. use a skewer to hold the sandwich together.

2. slice in half and serve with russian dressing on the side.

image: food network magazine

caprese skewers

courtesy of: emily
serves: 4-6

- large package grape tomatoes (by 'large', we mean costco sized)
- large tub of fresh mozzarella pearls
- package of fresh basil
- balsamic vinegar
- olive oil, optional
- salt & pepper, optional
- 20 wood skewer sticks

1. on skewer, place one tomato, basil, two pearls of mozzarella, basil, tomato, one pearl of mozzarella, tomato, basil, two pearls of mozzarella, basil and one tomato. repeat on skewers until ingredients are gone

2. place skewers on platter drizzle lightly with balsamic vinegar and olive oil, if desired.

image: yum sugar