Well, I’d heard how good they were, so when I was putting my list together over two years ago, I threw it in towards the end in a moment of despiration (to come up with 101 things!).

Today, after a portrait session in the Dallas area, we headed to a nearby mall (that would be deemed crazy considering its the weekend prior to Christmas!). I spotted a Jamba Juice shortly after we entered. I kinda insisted we head over to it and explained why (got a couple of crazy looks from the two teens with us) I was wanting one.

Yummy! Strawberry Swirl … took a couple camera phone images on the spot, but decided to reshoot the cup upon arrival home to prove it was indeed completed!

Makes 8

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Directions

Preheat oven to 400 degrees F, with rack in center. Place a baking mat on a baking sheet, and set aside.

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Yield: 8 Servings
Prep: 20 min.
Bake: 50 min. + cooling

Ingredients
Pastry for single-crust pie (9 inches)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream

Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Directions:
Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.

In a large bowl, combine the peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake at 375° for 35 minutes.

For topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.

Bake for 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired. 

Fried Onion Rings Recipe

12 Servings
Prep/Total Time: 25 min.

Ingredients
1/2 cup all-purpose flour
1/2 cup water
1 egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying

Directions
In a shallow bowl, whisk the first five ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings in batches for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. Yield: 12 servings.

Cheeseburger Pockets
(contributed to Taste of Home by Pat Chambless of Crowder, Oklahoma)

Ingredients:
1/2 ground beef
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube (8 oz) refrigerated buttermilk biscuits
5 slices processed American cheese

(we use the medium sized Grands biscuits that come in an 8 count *i think!* can)

Directions:
In a skillet, cook beef, onion, salt, and pepper over medium  heat until meat is no longer pink; drain and cool. Place two biscuits overlapping on a floured surface; roll out into 5 inch oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal.

Repeat with remaining biscuits, meat mixture, and cheese slices. Place on a greased baking sheet (airbake sheet ungreased is what we use!). Prick tops with a fork. Bake at 400 degrees F for 10 minutes or until golden brown. Yield: 5 servings.

Hearty Hamburger Soup
(contributed to Taste of Home by Barbara Brown of Janesville, Wisconsin)

Ingredients:
1 pound ground beef
4 cups water
1 can (14.5 oz) diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 cup chopped celery
4 beef bouillon cubes
1.5 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1 cup cut fresh or frozen green beans

(adjustments made at my house: add 1 can of corn, drained, no oregano added)

Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the next 10 ingredients, bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add the beans. Cover and simmer for 15 minutes longer or until the beans are tender. Yield: 8 servings (2 quarts).

Mini Maple Pancake Muffins

Walnut Blondies with Maple Butter Sauce

Cheesecake Bars

Snickerdoodle Cupcakes

Have a great weekend!

Lemon-Cream Cheese Cupcakes
Makes: 24 cupcakes

Ingredients
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup Water
4 Egg whites
2 Tbsp. Oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. Lemon juice
1 pkg. (16 oz.) powdered sugar

Directions

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

Ranch-style Coleslaw with Bacon

Ingredients:
1 bag of coleslaw blend
1/2 cup of Ranch Dressing
4 slices of bacon (or bacon bits – real, not imitation!)

Mix slaw mix with dressing and crumbled bacon. Enjoy!