Reeise's Rhubarb Saturday scones

1 tsp. cinnamon
2 1/2 C. flour
1/2 C. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 T. cold butter
2/3 C. heavy cream
1 egg
1/2 C. rhubarb, diced small
1/2 C. strawberries, diced small

Preheat 425 degrees. In a large food process, pulse together flour, sugar, baking powder, baking soda, salt, cinnamon and chunks of butter. Pulse until almost smooth. Add in egg and heavy cream. Pulse until a dough forms. 

Sprinkle flour on a large cutting board on your counter. Turn out your dough on board and add in the fruit until well combined. Sprinkle with more flour as needed. Once everything is combined, pat dough into a firm circle. Cut into 8 even triangles. 

Prepare large cookie sheet by spraying with cooking spray lightly and topping with a piece of parchment paper. Place triangles on pan. Bake for 15 minutes. You will know they are done once the scones are lightly brown all over. Cool on pan and store in a covered container. 

Serving Suggestions:
- Serve with butter on top.
- Serve with extra strawberries on top. Add a little whipped topping or ice cream and you have a wonderful dessert. 
- Serve on Saturday morning with your hot tea or coffee for breakfast. Your family will love you!

Reesie's havarti cheese omelette

2 large eggs
1 large slice havarti cheese
2 handfuls fresh spinach
salt & pepper to taste

In a small frying pan on the stovetop, saute spinach in olive oil spray. Keep spinach in pan and add in whisked eggs. Cook over medium low heat. Add cheese on the top of the eggs as they cook. Leave eggs alone until they look done and cheese is melted. Season with salt & pepper at this point if desired. Flip over 1/2 of the eggs on top of the other half. You are ready to eat!

Serving Suggestions:
 - 1 slice of toast (I prefer rye toast if I have it.)
 - Sliced fruit
 - Add on hash browns or even a side of pancakes if you are really hungry
 - Sausage or bacon

Reesie's Pork chili

2 C. pork, shredded (use leftover boston butt pork roast)
1 can chili beans, do not drain 
1/2 can Bush's baked beans (I used leftovers from a previous meal)
1 C. beef stock
2 cans diced tomatoes
1/3 C. onion, diced
1/2 orange bell pepper, diced (use any color you have on hand)
1 T. taco seasoning
1/2 tsp. paprika
1/2 pkt. Mrs. Dash Chili Seasoning
1 tsp. cream cheese, green olive flavored

In a medium pan on the stovetop, saute onions and pepper in a splash olive oil. Add in pork, beans, tomatoes, beef stock, and all the seasonings. Let simmer for 15 min. and then mix in the cream cheese. Stir in the cream cheese well. 

Serving Suggestions:
 - Top with shredded cheese and crushed nacho chips. 
 - Top with sour cream and black olives.
 - Top with chopped cilantro.

Reesie's Berry Bananarama Smoothie

12 oz. pkg. Frozen mixed berries
1/4 C. Orange juice
1/3 C. Plain Greek yogurt
1/3 - 1/2 C. Rice Dream milk (or Almond milk works too)
1 frozen banana
1 T. Honey

Add all the ingredients to a smoothie mixer (like a ninja or magic bullet). Start blending. If too thick, keep adding more milk or orange juice until your desired consistency.

Reesie's Quiche Cups

1/2 medium red pepper, small dice
1/4 medium green pepper, small dice
1/4 medium onion, small dice
1 1/2 C. spinach, chopped
2 sheets puff pastry
1 C. diced ham
Dash garlic powder
Dash celery salt
Dash Nature's Seasoning blend
4 eggs, divided use
1/3 C. Half and half
1/4 C. Parmesan cheese
1/4 C. Swiss cheese
2-3 larger cherry tomatoes, sliced into 18 slices
1 T. Olive oil

Preheat oven to 400 degrees.  Spray cups in a muffin tin.

Sprinkle flour on your counter. Unfold puff pastry and roll out to a 12 inch square. Cut into 9 even squares. Press 1 square into each muffin cup making sure to have your points sticking up out of the tin.

Sauté vegetables in a pan over medium heat with 1 T. Olive oil. While sauting vegetables, put 4 pieces of ham in each pastry cup. When vegetables are soft, evenly distributed over the ham in each pastry cup.

Whisk together 3 eggs with half and half. Evenly distribute egg mixture across the cups. Sprinkle both cheeses evenly on top of egg mixture. Whisk last egg and using a pastry brush, brush on edges of pastry.


Bake for 18-20 minutes. At about 10 minutes, remove from oven and top with tomato slices. Place back in oven and bake until eggs are done.

Reesie's squash Apple soup

1 medium butternut squash, peeled & cubed

1 medium onion, quartered

1 large red pepper, seeded & cut in half

1/2 large green pepper, seeded

1 garlic bulb, left whole, will only 3 good sized cloves

3 carrots, peeled & cut in large chunks

3 celery stalks, cut in large chunks

2 C. Chicken broth

1/2 tsp. Chinese 5 spice blend

2 T. Honey bourbon whiskey

2 T. Olive oil

1/2 T of canola oil (or bacon grease if you have it)

Dash of salt & pepper for vegetables 

1/2 tsp. Salt for soup

1/4 tsp. Pepper for soup

2 T. Half & half

Preheat oven to 350 degrees. Spray 2 cookie sheets with cooking spray. Place parchment paper on pan. Place squash on one pan. All other vegetables on other pan. Drizzle olive oil on all vegetables. Sprinkle salt & pepper over all vegetables. Put pans in oven and roast for about 45 minutes or until carmelized (brown) and tender. 

Put all your roasted vegetables in a Dutch oven (large soup pot) on medium heat on the stove with the canola oil or bacon grease. Add in chicken broth. Using an immersion blender, blend until slightly chunky. It should be a thicker soup-like texture. Stir in bourbon and spices. Stir in half & half. 

Serving Suggestions:

• Top with roasted walnuts or pecans
• Top with crumbled crispy bacon
• Serve with cornbread croutons

Reesie's Beef Pate

1/2 lb. leftover cooked roast beef 
1 stalk celery 
1/4 green pepper 
1/4 red pepper 
T. white onion 
1 green onion 
1 T. brown mustard 
1/4 C. mayonnaise 
1/2 tsp. horseradish seasoning 
1 T. dill relish 
dash pepper 
mrs. dash garlic& herb 

Chop vegetables in large pieces. Add to food processor and chop until finely chopped. This may take a couple of pulses. You can finely chop everything by hand if you don't have a food processor. Removed from food processor into a medium mixing bowl. Put your roast beef into the processor and chop on low for a bit until a small dice. Put the roast beef into the bowl with the vegetables and combine. Add the mayo, mustard, relish and spices. Fold until combined. Store in refrigerator until ready to eat. 

Serving Suggestions
 - Pate can be used as a sandwich spread. Spread onto a heartier bread, like pumpernickel, sourdough. Top with lettuce and tomatoes. You can even toast the bread if you prefer. A slice of swiss or provolone cheese would also taste good. Serve with a pickle on the side. 

 - Pate can be used as an appetizer. Serve with crackers, pita chips, or melba toasts. Could also serve in a bowl as a dip with fresh vegetables on the side. This would also look very nice with a larger platter with different cheeses, hummus, and various fruits.