Utah scones

INGREDIENTS
1 1/2 Tbsp dry active yeast
1 1/4 cup luke-warm water
1/3 cup sugar
1 or 2 beaten egg
1/3 cup shortening
3 1/4cups all-purpose flour
2 tsp. salt
canola oil (or other high smoke point oil) for frying

DIRECTIONS
Combine water, yeast, and sugar in a bowl. Stir gently, and let sit 10 minutes.

In a separate bowl, combine the flour and salt. Cut in the shortening. Mix it together with a fork, or pastry mixer.

Add the beaten egg to the yeast mixture. Add the flour mixture. Mix thoroughly. Dough should be very smooth and pliable, and only slightly sticky. Cover and let rest 1 hour.

Fill a large pan with 1 1/2 - 2 inches of oil, and heat to 350 degrees. Punch down the dough, and divide it into 15  balls. Use your fingers to stretch the balls of dough into 1/4 inch-thick squares (depending on how thick you like your scones... we like 'em thick). Place the dough in the oil and fry until golden brown on each side.

Place fried scones on paper towels. Serve HOT with butter, honey, cinnamon, powdered sugar, or use for Navajo nacos.

PF Changs Chicken Lettuce Wraps

Ingridients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Instructions

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Chocolate Chocolate Cake

This is the best chocolate cake I have ever made! Frosting is amazing too!!

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 2 tsp. vanilla
• 1 cup boiling water
• Chocolate Frosting:
• 12 Tbsp. butter, softened
• 5 1/2 cups powdered sugar
• 1 cup cocoa
• 2/3 cup milk
• 2 tsp. vanilla                               

Instructions

1. Mix the first six ingredients together.
2. Then add the eggs, milk, oil, and vanilla.
3. Mix well.
4. Add the boiling water and mix slowly.
5. Pour into 2 greased and floured round pans.
6. Bake at 350 degrees for 25 to 30 minutes.
7. Let cool for about 15 minutes in the pans.
8. Turn them out of the pans onto cooling racks or plates.
9. Cool completely before frosting.
10. dd butter to bowl.
11. Then add about 1/3 of the powdered sugar.
12. Mix well.
13. Then about a 1/3 of the milk and vanilla.
14. Mix well.
15. Next 1/3 of the cocoa.
16. Mixing well after each addition
17. and scraping down the sides of the bowl.
18. Repeat until all is added.

Creamy Chicken and Broccoli Alfredo

Ingredients

• 8 ounces rotini pasta
• 12 ounces broccoli florets
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup milk, or more, as needed
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
• Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
• Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
• Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
• Serve immediately, garnished with parsley, if desired.