Cheddar Cheese and Bacon Scones by @Donna_Fasano

Cheddar Cheese and Bacon SconesHello! Donna Fasano here. Recently, a good friend of mine told me she’d made a batch of cheddar cheese and bacon scones, and the recipe sounded SO delicious, I had to try it for myself. For my first batch, I used cheddar cheese. I will soon try the recipe using Swiss cheese and I’m certain that will taste good, too. My Cheddar Cheese and Bacon Scones adventure resulted in a light, flaky, and extremely flavorful biscuit-like treat. As you can see from the picture, I cut my scones into triangles rather than the circles called for in the recipe. (When I traveled to Europe, every scone I ate was 3-sided not circular. But you cut yours however you wish.) I hope you enjoy this recipe.

Cheese and Bacon Scones

Makes 1 dozen

  • 1 3/4 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 T butter
  • 1 cup shredded Swiss or Cheddar cheese
  • 6 slices bacon crisply fried and crumbled
  • 1 egg
  • 1/2 cup buttermilk

Preheat oven to 425°. Lightly grease cookie sheet. 

  Combine flour, baking powder, baking soda, and salt in a bowl. Add the butter in chunks and work into the dry ingredients until mixture resembles coarse meal. Stir in the bacon and cheese. 

  Mix the egg and buttermilk together and add them to the dry ingredients. Mix until a soft dough forms. Do not overwork the dough. 

  Roll or pat the dough on a floured board to a 1/2 inch thickness. Cut out circles with a cookie cutter. Place scones on cookie sheet. Bake 12 to 15 minutes or until scones are golden and well risen. 

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There is nothing better on a chilly autumn afternoon than a cup of hot tea, a yummy scone, and a good book. Here are a few of my romances that are very inexpensive… less than $1 each.

Cheddar Cheese and Bacon Scones

Cheddar Cheese and Bacon Scones

Cheddar Cheese and Bacon Scones

HAPPY EATING! AND HAPPY READING!

The Beauty of May … @josieriviera #mgtab

We’ve arrived. It’s May!

Hopefully, those April showers bring us May flowers. I am looking forward to everything blooming.

It can be difficult to see the BEAUTY in the world right now, and yet, it is there.

Here are a few beautiful things that have stood out to me recently:

  • Mother’s Day certainly was different, but celebrating our mothers, adoptive mothers, step-moms, or our “chosen” moms continued. We still celebrated them and what they mean to us, even if it was in a different way.
  • Students will still receive their diplomas and degrees. They have worked hard to earn them, and that will not change.
  • I expect parents have found a new appreciation for teachers.
  • ZOOM calls are not just for business anymore, and who knew they were so fun! Many people are having virtual game nights, happy hours, book clubs, crafting circles, the ideas only limited by your imagination. I even had a friend say that she feels more connected right now because of using ZOOM.
  • This extra time has become a freedom for many of us. People are getting outside for walks, learning new things, families are playing games, and many are really connecting.
  • Communities here and around the world are coming together to support each other. The posts and videos of people applauding healthcare workers, orchestras performing free concerts, and people having parades to celebrate birthdays are heartwarming.

Let’s take the good we’ve found during these challenging days to carry with us in May.

What beauty do you find in the month of May? Please leave your comments below.

Grab my new recipe book, Recipes From The Heart.

Are you drawn back to certain recipes because they bring up memories?

A heartwarming story is the hallmark of a romantic read, and every one of my books contains a recipe submitted by a reader, my beloved mother or grandmother, or friends in Ireland.
Now these recipes are all together in one book for easy referral.
Savor the magic of my sweet reads—from Tudor to Contemporary, Holiday to Homemade fudge.

Enjoy your happiest moments spent in the kitchen, and bring back the joy and memory of my sweet romances, and the recipes created by my characters.


Each recipe is a grand celebration of love.

 

Soup Month: Mom’s Potato Soup by @JoanReeves #mgtab

Did you know that January is National Soup Month?

I guess the people who create these “national” months and/or days figured National Cold, Windy, Rainy Dreary Month didn’t sound very appealing.

Yesterday evening I came home—cold, wet, and bedraggled—from a day of fighting the traffic amidst a downpour. By the time, Darling Hubby and I walked into the kitchen, darkness had fallen.

Image by Kranich17 from Pixabay

What’s For Dinner?

He’d been out in the bad weather with me all day, and we had missed lunch because of one thing or another. I didn’t take offense when he tiredly asked, “What’s for dinner?”

I gave him an equally tired answer. “Soup.”

He brightened, and so did I because soup is my go-to meal for dreary winter days. I fixed Potato & Greens Soup, an unusual potato soup because of the fresh greens in it which is Mom’s effort to push veggies at every meal.

Potato & Greens Soup

  • 1 pound russet potatoes
  • 2 cups chicken broth
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/2 pound of your favorite sausage with the casing removed
  • an additional 2 cups of chicken broth
  • 1/2 pound of fresh spinach
  • 1/4 cup heavy cream

Peal and dice the potatoes. Place in a pot with the salt, black pepper, and 2 cups of chicken broth. Cook until potatoes are done then mash the potatoes in the broth that remains. Set aside while you prepare the other ingredients.

Slice the sausage thinly. Saute and drain well. In a large cooking pot, pour in the other 2 cups of chicken broth, heat to boiling. Add the fresh spinach or other fresh greens of your choice to the hot broth. Cook until just wilted. Whisk in the mashed potatoes, cooked sausage, and mix well.

Serve with one or all of the following as garnishes: a snip of fresh greens, a grating of black pepper, and/or a bit of shredded cheddar cheese. Serves 6 hungry appetites.

Warm Up Winter With DEAD HEAT, an Exciting Romance

Sabrina Snow knew she was going to get herself killed if she didn’t get help. Someone was after her, and he wasn’t going to stop. She ran to the only man she trusted…the only man who had the skills to save her. Too bad he probably hated her.

But she owed him the truth even though she’d wanted to keep the knowledge from him. What if she were killed? John needed to know where to look. If he’d hated her before, what would he feel once he learned the depth of her deception?

Navy SEAL John Galloway doesn’t trust Sabrina. She lies for a living so how can he? So what’s he supposed to do when she shows up in the last place he ever expected to see her?

DEAD HEAT, available as a Kindle Unlimited Free Read or buy and keep forever.

Remember to enter our January Giveaway, and also check out all of the wonderful box set collections of romances on Authors Billboard Books.

Gingerbread Cake Means Christmas by @JoanReeves #mgtab

In our home, it’s not officially Christmas until I make Old-Fashioned Gingerbread.

Everyone talks about gingerbread men and gingerbread houses during the holidays, and both of those items are really cute. But, to me, they look better than they taste.

I don’t like crisp, hard-baked gingerbread cookies. Maybe it’s because my mom never made gingerbread people or houses. She made gingerbread cake and served it warm from the oven with a dollop of cream cheese frosting sprinkled with lemon zest on top. From scratch.

Oh, my goodness, the smell of the gingerbread baking made salivary glands go into overdrive. And the taste? Amazing.

Many people think it takes too long to make a cake from scratch so they buy a cake mix. I’m sure the cake mix is probably a good product, and you may want to try it.

However, I’d like to share my recipe for homemade gingerbread with you. It’s darker in appearance than the picture shown on the box. That’s probably because my recipe calls for molasses. That’s what gives it the darker color, rich aroma, and depth of flavor.

Old-Fashioned Gingerbread

  • 1/2 cup sugar, white or brown
  • 1 egg
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 2 1/2 cups all-purpose flour
  • 1 cup molasses
  • 1 cup hot water (hot from the tap, not boiling)
  1. Butter a 9x9x2 inch baking pan and set aside. Turn your oven on and set it for 350 degrees F.
  2. Sift flour into a small bowl along with the ginger, baking soda, nutmeg, and salt.
  3. Cream the butter and sugar in a large bowl, and add the egg. Beat well.
  4. Add the molasses to the butter mixture and beat well.
  5. Add the sifted dry ingredients to the butter mixture a little at a time. Mix well after each addition until all is incorporated.
  6. Carefully stir in the hot water and mix well.
  7. Pour the batter into the baking pan and place in the preheated oven.
  8. Bake at 350 degrees F. for 40-45 minutes until a toothpick inserted into the middle comes out clean.
  9. Serve warm plain or with a dollop of whipped cream or cream cheese frosting.

I made Gingerbread this past weekend so, for me, it’s officially Christmas!

Be sure and enter our Rafflecopter on our Home Page and check out all the wonderful Holiday Romances—books and box sets galore—you’ll find from the very talented authors of The Authors’ Billboard.

Holiday Romances by Joan Reeves

Above are a few of my Christmas Romances for your consideration. I invite you to sign up for my Newsletter which has new release information and giveaways too.

I wish you a Merry Christmas and a very Happy, Healthy, Prosperous New Year!