Cheddar and Dill Scones

Even my little man liked it for breakfast with his eggs and fruit.

INGREDIENTS
4 cups plus
1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
DIRECTIONS
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Lemon-Basil Potato Salad

INGREDIENTS
2 1/2 small Yukon gold potatoes, cut into wedges
1/4 cup lemon juice
4 garlic cloves, minced
1 (1 oz.) pkg. chopped fresh basil (about 1/3 cup)
1 Tbs. Dijon mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
2/3 cup olive oil
1/2 medium-size onion, sliced
1 (10 oz.) pkg. fresh spinach
10 thick bacon slices, cooked and crumbled

DIRECTIONS
Arrange potato wedges in an even layer on a lightly greased broiler plan; coat wedges with vegetable cooking spray. Bake at 475 for 20 – 25 minutes or until tender or golden. Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion and 1/2 cup lemon mixture. Wash spinach thoroughly; pat dry with paper towels. Arrange spinach evenly on a platter or in 6 bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture, and sprinkle with bacon.

Pulled Pork and Corn Casserole

INGREDIENTS
Dry Rub:
8 oz Brown Sugar
2 Tbsp Paprika
1 Tbsp Fresh Cracked Black
2 tsp Chili Powder
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
DIRECTIONS
Combine ingredients in bowl. Rub over 5-8 lb pork shoulder (Boston Butt). Wrap in plastic and chill overnight. Then, place in slow cooker and fill with enough water to cover 1/4 of the pork. Heat on low for 6 hours. Pull pork apart with fork and apply Liquid Smoke to taste.

Corn Casserole INGREDIENTS
1 Box Jiffy Corn Muffin Mix
1 Cup Sour Cream
2 Eggs
1 Can Creamed Corn
1 Stick of Butter
DIRECTIONS
Beat together eggs. Melt butter. Combine all ingredients and pour into greased 2 qt baking dish. Bake at 350 degrees for 30-60 mins.