Chocolate Chip Scones

Ingredients

2 cups flour
2 t baking powder
1/4 t salt
3 T sugar
4 T cold, unsalted butter, cut into chunks
7 T half and half
1 large egg plus one large egg yolk
2 t vanilla
1 cup semi sweet chocolate chips

Set the oven for 375 bake and line a baking sheet with tin foil, sprayed with Pam.

In a food processor, mix flour, baking powder, salt and the sugar.

Place butter chunks on top and process.

In a small bowl whisk half and half, the egg, the egg yolk and vanilla and then pour into food processor while processing.  The dough will form into a large clump.  Take it out and put it on a cutting board with a bit of flour.  Put in the chocolate chips and knead.

Put chunks of dough onto the baking sheet (it should make about 6-8 scones).

Bake 30-35 minutes.

Transfer to a wire rack and cool completely.

Tortilla Torta

Back in our newlywed days where I could cook nearly anything this recipe was an instant favorite of my husband's.  Our eldest child doesn't like the flavor profile of this recipe and our youngest would rather eat a burrito.

But 20 years later, this old favorite is still a favorite.

Tortialla Torta
Serves 4

Ingredients
one 16 oz can fat free refried beans
1/2 ripe avocado, chopped
1/2 cup plus 2 T chopped scallions (divided)
salt and pepper
one 10 oz can enchilada sauce
8 6 inch corn tortillas
2/3 cup shredded cheddar cheese

Directions
Preheat oven to 425 degrees F.  Coat a 9 inch pie pan with cooking spray.

Combine beans, avocado and and 1/2 c chopped scallions into medium bowl.  Add salt and pepper.

Spread 3 T enchilada sauce on pie pan.  Place one tortilla on the sauce.  Spread tortilla with 1/4 beans and then sprinkle with 1 T cheese.  Continue until you run out and on the top tortilla, place sauce and cheese and the 2T chopped scallions.

Coat a sheet of foil with spray.  Put foil, spray side down, over the tortillas.  Bake for 23 minutes.  Cut into four slices.

Serve with a side salad or steamed broccoli.