Maple Oat Scones with Flax

I don't eat fish. I wish I could but I just don't like the taste. So I am constantly worried about not getting enough Omega-3 fatty acids in my family's diet. I decided to try ground flax seeds after they were recommended to me by my nutrition teacher. I compiled a few different recipes for scones and decided to try the flax seeds out. The end result was delicious. Not super sweet but the glaze on top made them just sweet enough. Peanut and my hubby really loved them as well. Make sure that if you make these, you get ground flax seeds as whole flax seeds are not broken down in the body and you don't get any nutritional value from them. These were also the most sticky things that I have ever made but don't be discouraged. Just make sure your hands, the utensils, and your board are really well floured.

Maple Oat Scones with Flax
Ingredients:
2 1/2 cups flour
1 cup golden flax seed meal
1 cup quick-cooking oats
4 tbsp. sugar
1 tsp. salt
2 tbsp. baking powder
4 tbsp. real maple syrup
5 tbsp. butter, cut into small chunks
2 large eggs
1 cup milk
1 tsp. vanilla extract
1 cup chopped pecans

For Glaze:
1/3 cup powdered sugar
3 tbsp. maple syrup

Instructions:
Preheat the oven to 425 degrees F. Place flour, flax seed meal, oats, sugar, salt, and baking powder in the bowl of a food processor fitted with a steel blade. Pulse several times until the mixture is well blended. Add the maple syrup and butter and pulse until the butter is evenly distributed. Add the eggs, milk, and vanilla extract and process until a sticky dough is formed.

Turn the dough out onto a well floured surface. Place the pecans in the center of the dough and knead well. Divide the dough into two even pieces and pat each into an 8 inch circle. Cut each into 8 triangle wedges.

Line a cookie sheet with parchment paper. Place the scones on the paper about a half inch apart and bake for 13-15 minutes until lightly browned. Remove from the oven and allow to cool 10 minutes. Whisk together the glaze ingredients and drizzle over the warm scones.

Corn Fritter Casserole

I am going to a bridal shower for my friend Laura today and we were asked to share a favorite recipe with the bride. I decided to share this recipe for Corn Fritter Casserole. It is a really tasty side dish that goes with just about anything, and my family loves it. I though I would share it here so everyone could try it.

Corn Fritter Casserole

adapted from Cooking Light Magazine

Ingredients:

3 tablespoons of butter, softened

3 large egg whites

1 (8 oz.) block cream cheese, softened

1 medium onion, finely chopped

1 red bell pepper, finely chopped

1 can whole kernel corn, drained

1 can cream-style corn

1 box Jiffy corn muffin mix

1/4 tsp. black pepper

Preparation:

Preheat oven to 375 F. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, both canned corns, mixing well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7 inch baking dish coated with cooking spray. Bake at 375 F for 50 minuters or until a wooden pick inserted in center comes out clean.