Mediterranean Chicken Bowls

*Adapted from At the Immigrant's Table.

SERVES: 4
PREP: 1 hour

INGREDIENTS

Marinated Chicken:
3 lbs boneless skinless chicken breasts (pounded to even thickness) or chicken thighs
4 Tbsp olive oil
2 Tbsp lemon juice
4 garlic cloves, minced
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes

Homemade Tzatziki:
1 large English (seedless) cumumber
1 cup plain Greek yogurt
2 cloves garlic, minced
4 Tbsp lemon zest
2 Tbsp olive oil
2 Tbsp chopped fresh dill (or 2/3 tsp dried dill)
salt & pepper to taste

Bowls: 
6 cups cooked couscous (or rice or quinoa)
3 cups cherry tomatoes, halved
2 cups cucumber, diced
1/2 small red onion, thinly sliced
2 cups canned chickpeas, drained and rinsed
1 cup kalamata olives (my family skips this)
1 cup crumbled feta cheese
fresh parsley or mint, chopped
lemon wedges for serving (optional)


DIRECTIONS

1. Mix all ingredients for the marinade in a large ziploc bag. Add the chicken to the bag and mix well until well coated. Let marinate in the fridge for 30 minutes.
2. Make the tzatziki--shred the cucumber and squeeze out all liquid until it feels dry. Mix with other ingredients and store in the fridge until ready to serve.
3. Preheat the oven to 400 degrees. Spread the chicken on a large pan covered with foil. Roast the chicken for 20-30 minutes or until a thermometer at the thickest part reads 165 degrees.
4. Rest chicken for 5 minutes, then slice across the grain for tender pieces.
5. While chicken is cooking, prepare other ingredients for the bowls--cook couscous according to directions, chop vegetables and herbs, and set out all ingredients for easy assembly. 

Serve with warmed pita wedges and hummus.

Denise's Breakfast Casserole

PREP: 1 hour
SERVES: 8-12

INGREDIENTS
1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch) OR chopped spinach (use 1 cup of frozen kale or spinach)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS
Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with cooking spray.
In a large skillet, brown and crumble sausage. Add in diced onion and bell peppers and sauté.
When onion is almost translucent, add in chopped kale and sauté just until wilted (or heated through if using frozen). Remove from heat. 
In a large bowl, whisk eggs and milk until smooth. 
Spread the sausage and vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded cheese over the top. Pour the egg mixture evenly over everything.
Bake uncovered for 35–45 minutes, or until the center is set and a knife inserted comes out clean.
Let stand 5–10 minutes before cutting and serving.

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato

• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)

• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage

Denise's Famous Frittata

PREP: 30 min + 15 min in oven
SERVES: 8

INGREDIENTS

1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS

Preheat oven to 375 degrees.

In a 14-inch skillet (approx 6 quarts), brown and crumble sausage. Add in diced onion and bell peppers and sauté.

When onion is almost translucent, add in chopped kale and sauté until kale softens and reduces volume by half. 

In a large bowl, whisk eggs and milk until smooth. Pour egg mixture into the skillet and half the shredded cheese. Begin to mix as if making scrambled eggs. 

When the eggs appear to be approximately half-way cooked, turn off the stove-top burner, sprinkle the remaining cheese on top of the mixture, and then place in preheated oven. 

Cook for approximately 15 minutes or until egg has set (a fork comes out clean or the center of the frittata has risen and is no longer jiggly.)

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato
• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)
• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage

Easy Marinated Chicken Breasts

Marinate chicken breasts in Olive Garden Italian Salad Dressing for 12-24 hours for VERY flavorful chicken. Then, roast or grill as desired. 

Tips to remember: 

• One full container of salad dressing is enough to marinate 6-8 chicken breasts.
• Cut chicken breasts into 2-3 pieces each (like tenders) before marinating for more flavor and more even cooking.
• If roasting in the oven, cook at 400 degrees for 25 minutes.
• This is great in salads, especially Trader Joe's Copycat Harvest Chicken Salad or Panera's Copycat Fuji Apple Chicken Salad.

Easy Minestrone Soup

PREP: 30 min
SERVES: 6-8

INGREDIENTS
1 package of Bear Creek Minestrone Soup Mix
1 lb ground beef
1 can Italian green beans

DIRECTIONS
Brown ground beef in a large pot. Drain off grease. Add 8 cups of water, cover and bring to boil. Whisk in the package of Bear Creek Minestrone Soup Mix then add can of Italian green beans. Reduce heat to low and simmer for 20 minutes. 

Serve with crusty bread or cornbread.

Chicken Veggie Tacos

PREP: 30-45 min

SERVES: 15-20 tacos 

INGREDIENTS: 

package of HEB marinated cilantro lime chicken breasts (approx 2 lbs)
3 bell peppers (various colors)
1 large sweet onion
2/3 cup frozen corn
1 cup frozen chopped spinach
fajita seasoning
15-20 tortillas

Optional toppings:

shredded cheese
sour cream
avocados or guacamole

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. 

2. Cut each chicken breast in to 2-3 similarly-sized cutlets so that they'll cook more quickly and evenly. Space them apart on the baking sheet. Roast in the oven for approximately 20 minutes, or until cooked thoroughly (165 degrees internal temperature or no longer pink in the middle.)

3. Slice the bell peppers and begin to sauté them in olive oil on medium high in a large skillet. 

4. Slice the onion and add it to the skillet to sauté on medium high. Sprinkle 1-2 Tablespoons of fajita seasoning over the onions and peppers. 

5. Once the onions begin to turn translucent, but before they begin to brown, add the frozen spinach and corn. Sauté on medium for 5-8 minutes or until the spinach is completely soft and the rest of the veggies are beginning to brown. Turn off heat and set aside.

6. When chicken is done cooking, slice and set aside.

7. Cook (if raw) or warm the tortillas. Assemble tacos with chicken, veggies, and optional toppings.

Autumn Comfort Pasta

 

*Adapted from Julia's Album.

PREP: 1 hour

SERVES: 4

INGREDIENTS:

2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
salt & pepper
1/2-lb sausage, crumbled, without casings (I used 1/2 pkg of Jimmy Dean breakfast sausage)
4 cloves garlic, minced
6 oz chopped spinach (3/4 cup frozen or 2 cups fresh)
1 cup heavy cream
1/3 cup Parmesan cheese, shredded
1/4 tsp salt
8 oz farfalle (bow tie pasta)

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper.

3. Spread the squash on a large, parchment paper-lined baking sheet in one layer, without overcrowding.

4. Roast in the preheated oven at 400 F for 30 minutes or until crisp tender and beginning to brown. Remove from oven.

5. While the squash is roasting, cook the pasta until al dente.

6. Cook the sausage in a skillet with 1 Tbsp of olive oil until brown and crumbly. (Note--I like to use the other 1/2-lb of sausage in a breakfast casserole or frittata.)

7. In a separate, large skillet, heat 1 Tbsp of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt (if cooked from fresh).

8. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely.) Add shredded Parmesan cheese. Keep stirring the sauce with the cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

9. Add pasta, sausage, and butternut squash to the creamy spinach sauce. Salt to taste.

Roasted Summer Veggies with Gnocchi

*From @uncomplicatedchef on Pinterest.

PREP: 30 minutes + 30 minutes cooking

SERVES: 4-6

INGREDIENTS:

1 12-oz pkg of gnocchi
1/2 cup olive oil
1 tsp dry oregano
1 tsp dry basil
1 Tbsp salt
1/2 tsp black pepper
2 garlic cloves, minced
3-4 medium fresh tomatoes, diced (or 1 cup of grape tomatoes, sliced in half)
2 medium zucchinis, diced into large pieces
1 red onion, cut into wedges
1 ball of mozzarella cheese
fresh basil
parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Add veggies in a baking sheet pan with gnocchi.

2. In a jar, add olive oil, salt, black pepper, garlic, oregano, and basil. Shake well.

3. Pour the marinade over the veggies and gnocchi. Combine well so that veggies and gnocchi are well coated.

4. Bake at 400 degrees for 30 minutes. 

5. Tear mozzarella pieces and distribute over the veggies and gnocchi. Spread some parmesan cheese over the top. Roast for another 5-10 minutes or until cheese is bubbly and golden brown. 

6. Serve with fresh basil, chopped.

Cara's Chocolate Chip Walnut Banana Bread

SERVES: 12 slices

PREP TIME: 15 min + 55 min cook time

*Adapted from MelanieMakes.com

INGREDIENTS

1/2 cup butter, softened

1 cup sugar

2 eggs, beaten

4 ripe bananas

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup chopped walnuts

1 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Cream butter and sugar in a bowl with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

2. Add eggs and bananas. Mix on medium speed until combined.

3. Add flour, baking soda, salt, and vanilla to mixing bowl. Mix on low speed until just combined. 

4. With a spatula, fold in walnuts and chocolate chips until just combined.

5. Pour batter into a greased loaf pan with parchment paper sling, and bake at 350 degrees for 55 minutes. Turn oven off and leave bread in oven for an additional 15 minutes.

 

Sarah's Cowboy Caviar

SERVES: 12 (as an appetizer/side)

PREP TIME: 20 min

*Adapted from selfproclaimedfoodie.com.

INGREDIENTS

15oz can black beans (drained and rinsed)

15oz can black eyed peas (drained and rinsed)

2 medium tomatoes (seeds removed, diced) - about 1 cup once chopped

15 oz can corn (drained, can use 1-2 cups of fresh or frozen instead if available)

1 avocado (pit removed, peeled, chopped)

1 red bell pepper (seeds and stem removed, diced)

1/2 medium red onion (diced)

1/4 cup fresh cilantro (minced)

15 oz can olives, optional

CAVIAR

1/4 cup lime juice

1 Tbsp raw honey

1 tsp chili powder

1 tsp cumin

1 tsp kosher salt, or more if desired

1/3 cup olive oil

DIRECTIONS

1. Make the salad: Combine all ingredients except for those designated for the dressing in a very large bowl. Toss to combine.

2. Make the dressing: Combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified.

3. Combine and serve: Add dressing to the salad and toss to coat. Transfer to a clean bowl for serving, if desired. Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit the avocado and keep dressing separate until you're ready to serve. Enjoy!

Gail's Easy Chicken Pot Pie

SERVES: 4-6

PREP TIME: 20min (+ 30min bake time)

INGREDIENTS

2 deep-dish pie crusts (1pkg)
2 large chicken breasts
1 can cream of chicken soup
16-oz bag of frozen mixed vegetables (green beans, peas / lima beans, carrots, corn)

DIRECTIONS

Preheat oven to 450 degrees. Boil chicken breasts in heavily salted water. While chicken is boiling, thaw frozen veggies (use half power in microwave if desired). When chicken is cooked through, shred chicken breasts.

Let refrigerated crusts stand at room temperature for 15 min or microwave on 30% power for 15 seconds before unrolling. Spray pan with non-stick cooking spray. Press one pie crust into pie pan. Mix shredded chicken, veggies, and can of soup together in a large bowl. 

Pour mixture into pie pan. Place second pie crust on top and fold top edge over bottom crust edge, then crimp as desired. Use a knife to cut 4-8 vents in top crust.

Bake at 450 degrees for 15 minutes, then add foil around the edges of the pie crust (to keep from burning) and bake another 10 minutes or until top crust has a golden brown color and mixture inside begins bubbling through vents. 

Expert tip: To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or, you can just cut 4-inch strips and place them around the outside if you don’t feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful—the pie will be hot!
https://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-pie 

Melanie & Jed's Lasagna

Prep: 30min assembly + 1hr cook time
Serves: 12

INGREDIENTS
2 lbs ground beef
1 yellow squash, chopped
1 zucchini, chopped
1 sweet onion, chopped
1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)
32 oz ricotta cheese
2 eggs
garlic salt, to taste
dried oregano, to taste
lasagna noodles, 9
shredded mozzarella cheese
other shredded cheeses (like cheddar or parmesan)

DIRECTIONS
Preheat oven to 350 degrees. 

Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce. 

Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.

Boil water and cook lasagna noodles according to package, 8-9 min.

The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.

Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color. 

Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min. 

Serve with salad & bread.

Roasted Summer Squash and Zucchini

*Adapted from eatingbirdfood.com.

PREP: 30 min
SERVES: 4

INGREDIENTS
1 cup carrots, chopped into 1/2" pieces
2 small or 1 large yellow summer squash, chopped into 1/2" pieces
2 small or 1 large zucchini, chopped into 1/2" pieces
1/2 cup red onion, roughly chopped
1 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried parsley
salt & pepper to taste

DIRECTIONS
1. Preheat oven to 425 degrees before chopping vegetables.
2. Cover a large rimmed baking sheet with foil. Spread carrots on the baking sheet and place in preheated oven for 5 minutes, then remove before roasting with the rest of the vegetables. (This is to slightly soften the carrots so they cook more evenly with the other vegetables.)
3. Place all ingredients in a large bowl, including the carrots. Toss until the veggies are coated.
4. Spread mixture out onto the baking sheet and roast for 15-20 minutes, or until veggies are starting to turn golden brown and are crisp tender.

Mediterranean White Bean Soup

From Feel Good Foodie.

Prep: 45 minutes
Serves: 6

INGREDIENTS
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 celery rib chopped
6 cups vegetable broth
1 tsp dried thyme
1/2 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
3 15-oz canned white beans, drained and rinsed
2 cups baby spinach
fresh parsley for serving
grated parmesan cheese for serving

DIRECTIONS
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

Edison's Chocolate Chip Cookie Cake

Adapted from Life is But a Dish.

PREP: 30 min
SERVES: 8

INGREDIENTS
10 Tbsp unsalted butter, at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1 egg, plus 1 egg yolk
1 tsp vanilla extract
1 2/3 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp salt (*NOTE: I think this is way too much salt--reduce to 1/2 tsp next time.)
1 cup chocolate chips, divided

DIRECTIONS
1. Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
2. Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.
3. Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 Tbsp of chocolate chips.
4. Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn't stick. Sprinkle the remaining 2 Tbsp of chocolate chips on top and press them down slightly.
5. Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don't want to pipe frosting you can simply spread on top. 

Strawberry Shortcake

Adapted from here.

PREP: 45 minutes
SERVES: 6 servings

INGREDIENTS
2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste + 3 Tbsp sugar + 2 tsp sugar
4 cups flour
1/4 tsp salt
5 tsp baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 tsp vanilla extract

DIRECTIONS
1. Hull and slice strawberries. Mix 1/2 cup sugar with sliced strawberries, adding more if strawberries are more tart. Gently crush a quarter of the berries, if desired, to release juices. Set aside, covered, for 30 minutes to develop flavor.
2. Preheat oven to 450 degrees.
3. Into a large mixing bowl, sift together flour, 3 Tbsp sugar, salt, and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix into a soft dough.
4. Knead the dough for one minute on a lightly floured surface, then separate dough into 6 equal sections. Lightly roll dough into biscuit-shaped rounds.
5. Use a little butter to grease a baking sheet or spread parchment paper on a baking sheet. Place rounds spread apart on the baking sheet and brush a little butter on the tops of the rounds.
6. Bake for 10-15 minutes, or until golden brown.
7. Beat remaining cream until it thickens. Add vanilla and 2 tsp sugar, then beat again just until thick.
8. Remove from the oven and slice shortcakes. Plate shortcakes open with strawberries (and sauce) and top with fresh whipped cream.


Tips:
Do NOT overbeat whipped cream.
Keep whipping cream as cold as possible to help it thicken quickly--place bowl with cream in a pan of ice water while beating, just be careful to not get water into the cream.

Headmaster's Chocolate Chip Scones

*This recipe is from the headmaster at my kids' school. She always makes these when they have parent open houses.

SERVES: 8
PREP: 30 min

INGREDIENTS
2 cups flour
1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 cups heavy whipping cream
2 Tbsp melted butter
2-3 Tbsp sugar for dusting

DIRECTIONS
Preheat oven to 425 degrees. Mix dry ingredients and chips in a large mixing bowl with a fork. Add the cream and mix with fork, incorporating a bit more cream until it is a sticky mass. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet about 1/2" apart. (Baking stones produce the best scones.) Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: substitute other flavors of chips or cranberries and orange zest

Sweet Balsamic Pork

Adapted from feelslikehomeblog.com. Even my pickiest eater loved it and went back for seconds!

PREP: 1 hour
SERVES: 8 people

INGREDIENTS
1 Tbsp olive oil
3 lbs pork roast or tenderloin (I used tenderloin)
salt & pepper
For the sauce
3 cloves garlic, pressed with garlic press
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup water
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp rosemary, chopped (I used 3 drops of rosemary essential oil)

DIRECTIONS
1. Mix all sauce ingredients in a small bowl. (Note: Do not judge the final product by the very pungent sauce prior to cooking.)
2. Heat the Instant Pot to saute. Pour in the oil. Season the pork on both sides with salt & pepper, and brown on all sides.
3. Turn off the saute mode and add the sauce to the pork in the pot. Program Instant Pot to meat and cook for 35 minutes. When the timer beeps, turn it off and let the pressure naturally release.
4. Slice and serve with plenty of sauce.

Note: I made this with only one pork loin (about 1.5 lbs), but kept the sauce portion the same. It definitely made enough sauce for two pork loins.

Breanne's Pizza Dough

*Maybe one of these days I'll get a picture before we've all started eating. ;)

PREP: 30 min + rising time
SERVES: 4 pizzas (using quarter sheet pans or medium size pizza rounds)

INGREDIENTS:
7 1/2 cups flour
1 Tbsp yeast
1 Tbsp salt
3 1/2 cups water

DIRECTIONS:
1. Mix all ingredients and let rise about 2.5-3 hrs.
2. Turn out onto floured surface and knead several times until no longer sticky.
3. Separate into four equal portions, roll or pull flat, and put onto pans. Cover with toppings. Brush edges with garlic/parmesan oil, if desired.
4. Bake at 550 degrees for 8-10 minutes, or until toppings are golden brown and a good crust has formed.

Notes: this recipe can easily be reduced to make only two pizzas, or subdivided for personal pizzas.

Headmaster's Chocolate Chip Scones

PREP: 30 min
SERVES: 8-16


INGREDIENTS
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 heavy whipping cream
2 Tbsp melted butter
3 Tbsp sugar for dusting

DIRECTIONS
1. Preheat oven to 425 degrees.
2. Mix dry ingredients plus chocolate chips in a large mixing bowl with a fork.
3. Add the cream and mix with fork, incorporating more cream by small amounts until it is a sticky mass.
4. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle.
5. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet or baking stone about 1/2" apart.
6. Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: Substitute other flavors of chips, or cranberries and orange zest.