Blueberry Cream Cheese Scones

Have you ever been to Diamond Head Market & Grill in Honolulu? Well, they have a bakery that makes ah-mazing scones! I spent some time taking my favorite elements of the scones soft texture and fresh ingredients and created an easy recipe. My version isn't exactly like theirs, but my friends say it comes pretty close. I decided to whip up a batch today as party favors for a luncheon for a fabulous community leader and Hawaii native, Patricia Fae Ho. Shhh...it's a surprise lunch to celebrate her position as the new AAUW National President! I swear, the coolest people come from Hawaii. Be proud to be from here and share the aloha spirit...but make these scones first. Lol. Pre-heat your oven to 425 degrees and bake for 15 minutes or until slightly brown at the edges. Makes 9 to 10 scones.

What you need:

• 4 c.              all-purpose flour
• 2 T.              baking powder
• 6 T.              sugar
• 1 t.               salt
• 12 T.            unsalted butter; chilled, cubed
• 3/4 c.           fresh blueberries, rinsed 
• 1 c.              2% milk or whole milk
• 4 oz.            cream cheese

Ingredients: Fresh blueberries, butter, flour, sugar, baking powder, salt, cream cheese , milk

Combine all dry ingredients in a large bowl, then add cubed butter. Use your hands to incorporate the
butter into the flour until it reaches a crumb like texture 

Toss the blueberries in the crumb like flour until fully coated

Add the milk a half cup at a time and mix the dry and wet ingredients with your hands 

Create tennis ball-ish mounds of dough and flour your work surface if needed 

Cube your cream cheese and create a small well in the dough to add
the cheese. Heck, put it wherever you want! Keep in mind the exposed cheese will brown and harden.
Avoid rolling the dough and try your best to keep it in it's natural look to provide more crispy craters while it bakes!

Press the balls onto a baking sheet lined with parchment paper and sprinkle extra sugar
on each piece before baking at 425 degrees

Keep an eye on these babies, 'cause they brown up fast! When done, remove gently from the
baking sheet and place on a cooling rack. Let 'em chill for a few minutes and serve hot with honey drizzle
or your favorite sugar glaze (1 cup powdered sugar, 1/8 cup milk, 1/4 teaspoon vanilla extract; wisk and slightly heat in the microwave for easy pouring)

Tuna-cado pita crunch

Quick lunch for one that packs protein and good fats. I'm not a health nut, but I like good and easy eats. All you need is one can of tuna, half a good size avocado, and black pepper.

Mix one can of tuna in water (drained), half freshly chopped avocado, black pepper.

Toast your pita bread and fill with tuna-cado. I like to add sprouts, tomatoes, or other
fresh veggies I get from the farmers market. Today I felt naughty and added potato kettle chips and tabasco!
(This is a half serving pictured here)


Try not to over mix your tuna-cado so you can have nice chunks of the green stuff in every bite. Get fancy and add curry powder or red chilli flakes if you want. Make it your own and tell me about it!

Cost: $1.50 per serving

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Breakfast Pasta (Pasta Carbonara)

My house is never ever without bacon and eggs...ever! My family loves to eat bacon and eggs all the time. I often buy bacon in bulk at wholesale stores. Bacon is really affordable to cook with adding tons of flavor  and minimal meat to any dish.

I decided to make what we call "breakfast pasta" or Pasta Carbonara. I discovered that Tyler Florence has a great recipe online, AFTER I made this pasta. I just make up my own technique with whatever ingredients I have at home. To be honest, most of my meals are made up of whatever's available. Haha! I prefer this dish with spaghetti, but we had none. I hope you try this out. It's hearty and feeds four adults.

What you need:

• 1 box              Pasta (spaghetti is best)
• 1                    Onion (chopped)
• 2                    Garlic cloves (chopped)
• 1 c.                Shreaded/Grated Parmesan
• 3/4                 Green peas (frozen is fine)
• 8 slices           Bacon
• 2                    Large egg yolks
• 1 T.               Olive oil 
• 1 t.                 Black pepper and salt 

Ingredients: Onion, garlic, grated parmesan  cheese, frozen peas, pasta, bacon, eggs.

Chop the onions and two cloves of garlic.

Chop bacon. Separate two egg yolks from whites; for sauce.

Pan fry chopped bacon until slightly crisp over medium heat, then add garlic and onion;
onions should become slightly translucent and will cook in the bacon fat. When translucent, lower the heat of the pan.

Pasta should be cooked same time as the bacon and onions. Drain pasta, toss with olive oil and set on side for a minute.
Be sure to reserve 1/4 cup of warm (not hot) pasta water which will be used to beat with only the egg yolks.
Add pasta to the bacon pan, then the egg mixture to the pasta in the pan.
Toss with 1 cup parmesan cheese, then toss with black pepper and salt to your taste. Add green peas which should have been prepared in the microwave.

Serve immediate and offer more parmesan for your guests to add. Enjoy!

Cost: $1.25 per serving.

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