Monthly Archives:

February 2011

Bread/ Breakfast/ Weight Watchers

Asiago Cheese Bacon Scuffins with Dried Cranberries

Stay tuned for a sweet and savory muffin recipe . . . er, or is it a scone – let’s call it a scuffin! 

I am happy to report that Tony has been able to eat a little more this weekend.  He’s had chicken and wild rice soup and eggs with toast.  May not seem like much, but after 9 days of not eating solid food, it takes a while for things to wake up.

He’s able to rest comfortably in the living room, while I keep bizzy in the back of the house in the kitchen.  While I would one day love a kitchen/den open floor concept – I know he can rest when I am making noise in the kitchen. 😀

In the March edition of Bon Appetit, one of my favorite things is when readers ask for the recipes from some of their favorite restaurants.  Someone wanted a recipe for a date bacon scone.  A quick look at the recipe and it called for 1 stick of butter!  So I decided to take Cooking Light’s classic scone recipe and kick it up a notch.  Since I didn’t make these into typical triangles, I weighed out my dough and divided that by 12 – each scone (looks more like a muffin = scuffin!) was 2.1 ounces.

Asiago Cheese Bacon Scuffins with Dried Cranberris

Print Recipe
Serves: 1 scuffin


  • 2 cups flour
  • 3 tablespoons granulated sugar, divided (1/2 tablespoon is for sprinkle over the top)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons frozen butter*, shredded
  • 3/4 cup fat free milk, divided
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1 ounce dried cranberries
  • 1 ounce cooked bacon
  • 1 ounce shredded asiago cheese



Preheat the oven to 425.


Combine the flour, 2 1/2 tablespoons sugar, baking powder and salt in a bowl; stir with a whisk.  (* My trick for the butter - the key to flaky biscuits, pie crusts, etc. is to have super cold butter.  I keep sticks of butter in my freezer, so that by the time I use a box grater to grate the cheese, the butter is still super cold."  Put the shredded butter in the flour mixture - no need to use a pastry cutter since the butter is super fine - just toss to coat.


Combine 1/2 cup milk, vanilla, and egg white in a bowl.  Add mix mixture to flour mixture stirring until moist.  It was at this time that my dough was still super floury, so I  ended up adding an extra 1/4 cup of milk - but just eye ball it until it looks doughy.


I put my chopped bacon, cranberries and shredded cheese on my counter and put the dough on top - adding just a touch of flour I kneaded the dough until just incorporated.


I weighed each dough ball, made it into a circle and pressed down.  This dough is enough to make 12 scuffins. Put on Pam sprayed cookie sheet and divide the remaining 1/2 tablespoon sugar and sprinkle over the top of each scuffin.  Bake for 17-19 minutes, or until slightly browned

the shredded butter looks like cheese 😀

after using this last scrap of cheese, I am officially out of cheese 🙁

FYI, an ounce of cooked bacon = 3 slices of raw bacon

yum 😀

These turned out amazing.  I for one love a sweet/savory combo – the scuffin was light, but had a bit of crust on the bottom.  Since I diced up the bacon and dried cranberries, they played off so well when you got each of them in a bite – first slightly sour sweet and then the saltiness of the bacon.  Hannah’s thoughts?  Leave out the dried cranberries and sugar on top – she would prefer cheese and bacon only on hers!

And then I decided to make simple white bread while Tony is on this low fiber diet for the next several weeks.  I adapted this recipe from King Arthur Flour – I didn’t have honey, so I subbed in the sugar, and I didn’t have any dried nonfat milk, so I just added 3 ounces of 1% milk to the dough.

Simple White Bread

  • 12 generous slices – 188 calories, 2.5 fat, 35 carbs, 1.4 fiber and 5 protein = 5 PointsPlus


  • 1 1/4 cups warm water
  • 1 tablespoons sugar
  • 1 package yeast (or 2 1/4 teaspoons loose yeast)
  • 2 tablespoons butter, softened
  • 4 cups flour (and up to 1/4 cup additional)
  • 3 ounces milk

Mix all the ingredients in a stand mixer using the dough hook.  After a few minutes I realized it needed a bit more flour, so I added 1/4 cup and it was the right consistency.  Let the machine knead the dough for 7 minutes.

Put in a big container and let rise 90 minutes.  Once it has risen, pour into a greased 9 x 5 inch bread pan – it will just about fill the top of the pan, so you need to use this bigger size.  Let rest an additional 90 minutes.

Heat the oven to 350.  Bake for 20 minutes uncovered.  Then bake an additional 20 minutes with foil over the top so it doesn’t brown too much.  Let cool a few minutes then put it on a rack to cool.

I love how fresh dough feels and smells 😀

nothing like fresh bread on a cold winter day – even though its almost March!


And now its time to announce the winner of my giveaway last week in celebration of my 1500th post!

The winner is . . .

True Random Number Generator 107 22

Julia says:

Glad to hear Tony is doing so well and hopefully you will get to take him home soon, sure he misses being there as much as you miss him there :)

Congrats Julia – send me your address at!

Check out all the fabulous BSI recipes – cumin that Holly rounded up!

I’ll announce the new host either later today or tomorrow at the latest.

Have a great Monday!


The Perfect Hard Boiled Egg

I cannot tell you how happy we are to be home!  When Tony was in the hospital and slept, we usually turned all the lights off and turned the t.v. down – at least now when he’s resting I can do laundry and some household chores. 😀

So I am trying to put a meal plan together for the week and its a tough one.  Problem number one: low fiber = no brown rice, no whole wheat bread, no whole fruit or vegetables.  Problem two: he doesn’t really have a taste for anything.

So my plan is to have “choices” for him to chose from.  One of his favorite things is egg salad.  It doesn’t make an appearance very often because I don’t like it (along with tuna noodle casserole, which I plan to make him for next week!) and because I’ve probably only cooked hard boiled eggs perfectly about twice in my life.

I’ve done the vinegar trick to the water so you don’t get that unsightly green “ring” around the yolk.  I’ve boiled the eggs, then removed them off the heat with a lid on for 15 minutes.  But almost every time, no matter what method I did, the egg white would come off when I went to peel the eggs – especially frustrating when I am trying to make pretty deviled eggs for the holidays!

I saw this recipe earlier in the week, wrote down the instructions, and quickly forgot where I found it.  I promise I’ll find it so I can give proper credit!

Hard Boiled Eggs

  • 3 eggs (or however many you want)
  • tap water, enough to cover the eggs by one inch

Carefully put the eggs in a pot and cover with tap water until covered by an inch.  Bring to a boil, once it boils, set your timer for 10 minutes.  At the last minute, put water and a cup of ice in a bowl – once the 10 minute buzzer goes off, transfer to the cold water bath.  And leave them alone.  They have to come back to room temperature.

it helps to have fresh eggs too!

once the eggs cooled, I dried them and put them in a bowl and put them in the fridge

Now I had to come up with an egg salad recipe – maybe this is typical, but I am not sure – is there diced pickles in egg salad?

Simple Egg Salad for Two

(129 calories, 9.1 fat, 2.3 carbs, 0 fiber and 9.6 protein = 3 pointsplus)

  • 3 hard boiled eggs, roughly chopped
  • 2 teaspoons real mayo
  • 1 teaspoon sweet pickle juice (I added this because it was a tad thick)
  • 1 stalk celery, chopped finely
  • 1/2 teaspoon dried mustard
  • pinch of sea slat
  • cracked pepper
  • 1/2 teaspoon dried parsley

Tony and I both like finely chopped celery, because any thicker, even though we know there are no onions, we both are like "is that an onion?!"

perfectly peeled!

No ring!  I served them on Whole Wheat Ritz Crackers – 5 crackers are 2 points, but guess what?  4 crackers are only 1 point!

4 points - not a bad snack!

And guess what?  I loved it.  I think if I were going to make these just for me, I would add crushed red pepper or sriracha sauce – I just ended up splashing a bit of Tabasco – perfect!

this one is a keeper!

Do you like egg salad?  Do you add pickles to yours?


He’s Home!

When I went to the hospital yesterday morning to see Tony, none of his doctors had been by yet.  So I headed to work, but not without spending $1.65 at the cafeteria for 2 scrambled eggs, 2 turkey sausage patties and an english muffin.  When I got to work I toasted the english muffin, then with 1/2 ounce of cheese I had in the work fridge, finished it off in the toaster oven – this is 13 points but totally filling!

um, maybe with some Tabasco added 😀

Then late in the morning Tony called me to say that his discharge papers were being put together – woot!  I quickly got permission to take the rest of my work day off, and went straight to the hospital.  Turns out when they say they are “starting” the paperwork, three and a half hours later we were ready to go – Tony was so ready to come home!

he's so tired 🙁

When we got home he was able to eat a bowl of soup – probably the most he’s eaten in well over a week!  I heated up 1/2 cup of my three bean chicken chili and had it over 2 ounces of leftover pasta – still using what I have in the house! 😀

7 PointsPlus

While I plan on doing a full grocery shop over the weekend, I started thinking about things that Tony could eat – you see he is on a low fiber diet, i.e. white bread, white rice, regular pasta all get the green light!

Tony is not huge on eating breakfast, but when I mentioned pancakes he said yes. 😀  The only problem was that I didn’t have any milk.  But I did have fat free half and half!

Simple Fluffy Pancakes (adapted from Lick My Spoon)

Each pancake: 98 calories, .5 fat, 19.1 carbs, .7 fiber and 3.5 protein = 2 PointsPlus)

  • 8 ounces all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 10 ounces of fat free half and half
  • (I left out the butter in the batter)

I am the queen of throwing everything in a bowl and just using a mixer, so that’s what I did.  I’ve mentioned it before, but the secret to fluffy pancakes is to let the batter sit for at least 15 minutes to let the baking powder do its magic.

I cook my pancakes over medium heat to start, and then to medium-low as the pan gets hot – about 1-2 minutes a side.

I didn't put syrup on them yet because they are for tomorrow - but Hannah tasted one and they got a thumbs up! 😀

I am submitting these to Christina’s Friday Firsts – first time I’ve used half and half to make pancakes!

When I got home yesterday, I got a package that I forgot I won from Danica:

Cannot wait to try this one though:

Hannah had to take my picture yesterday . . . more details later but I am going to be in a diabetes magazine in April – I thought I would leave you with this out take picture – keep it real peeps!  Have a great weekend!

p.s.  you still have time to enter my giveaway – entries accepted until Sunday night and a winner will be picked on Monday, February 28! 😀