Roasted Potato Salad with Balsamic-Bacon Vinaigrette

3 pounds baby red potatoes, cut in half 1/2 cup olive oil 1/2 cup minced garlic 1 tablespoon seafood seasoning 8 ounces bacon 1/4 cup balsamic vinegar 1/2 cup minced garlic salt and pepper to taste 1/2 cup olive oil 1 large red onion, cut into 1/2-inch dice 1 bunch parsley, minced 5 hard boiled eggs, roughly chopped Preheat oven to 350 degrees F (175 degrees C). Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving. Amount Per Serving  Calories: 573 | Total Fat: 43.3g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

Total Fat: 43.3gCholesterol: 151mgSodium: 538mgTotal Carbs: 36.5g    Dietary Fiber: 3.8gProtein: 12g

English Royalty Chocolate Chip Scones

1 3/4 cups all-purpose flour 1/3 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, chilled and cubed 1/2 cup miniature semi-sweet chocolate chips 3 tablespoons orange juice Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Amount Per Serving  Calories: 167 | Total Fat: 7.1g | Cholesterol: 13mg Powered by ESHA Nutrient Database

English Royalty Chocolate Chip Scones

Servings Per Recipe: 12

Amount Per Serving

Calories: 167

Total Fat: 7.1gCholesterol: 13mgSodium: 180mgTotal Carbs: 24.6g    Dietary Fiber: 0.9gProtein: 2.3g

Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

Spinach Mushroom Quiche

2 tablespoons butter2 cups fresh sliced mushrooms2 cups torn spinach leaves 6 green onions, chopped 1 (8 ounce) package refrigerated crescent rolls 1 (1 ounce) package herb and lemon soup mix 1/2 cup half-and-half 4 eggs, beaten 1 cup shredded Monterey Jack cheese Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Amount Per Serving  Calories: 343 | Total Fat: 21.5g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 21.5gCholesterol: 194mgSodium: 705mgTotal Carbs: 22.8g    Dietary Fiber: 2.6gProtein: 15g

Flip-Flop Cobbler

1 cup all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup white sugar1/2 cup milk1 (29 ounce) can sliced peaches, juice reserved1/4 cup butterIn a large mixing bowl, cream butter or margarine with 1/2 cup sugar. In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture. Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.) Bake at 375 degrees F (190 degrees C) for 45 minutes. Amount Per Serving  Calories: 343 | Total Fat: 8.3g | Cholesterol: 22mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 8.3gCholesterol: 22mgSodium: 280mgTotal Carbs: 66.3g    Dietary Fiber: 2.3gProtein: 3.8g