Hot scones.

Sunday, 5 pm.
The usual time we all get a little hankering for something easy. And sweet. And a little naughty…”food-wise” (what were you thinking)?


Sunday scones.
It’s the last Sunday night “hoorah” splurge on something that will for sure make us want to get back on the diet Monday morning.
I like them with melted butter, oozing honey and a dusting of powdered sugar…
Little man #3 prefers them with jelly…
You can also put chili and cheese on them to make a Navajo taco.

Scones, fry bread, donuts…call them what you will…they’re yummy goodness.

Here’s how you make them:


You start with dough.
I use Rhodes frozen dinner roll dough.


Next, put frozen rolls in to a greased dish and cover with plastic wrap so they may rise.


When rolls have doubled in size they are ready (I let these rise a bit too much but it’s not a problem for scones).


Fill up a fry pan so that there is about 1/2 inch of vegetable oil on the bottom.
Set stove to medium heat and let warm for just a few minutes.


Take one roll (it will deflate immediately) and pull the dough to make a round-ish circle.


Place dough in fry pan using tongs.  Oil is the right temperature when it there is a gentle bubble and sizzle around dough.  You want it to cook slowly.  With tongs, check the bottom for a light brown color.  It if cooks too quickly it will be tough and crispy.  Turn down the heat little by little.  When done, place on a paper towel to absorb excess oil.


Top with desired toppings and enjoy!

(Late addition…apparently we are ruffling a few feathers by calling these “scones”. I understand “scone” is not the technical, traditional name for them. But hey…the Mr. calls them scones and as long as he’s willing to step foot in the kitchen and do some cooking…he can call them elephants for all I care). :)

Sweet Mustard Pretzel Bites.

Food contributor Kami Kilgore from No Diets Allowed is sharing a a delicious treat today, just in time for the weekend! Take it away girl…

These are the ultimate sweet and salty snack. You’ll love these soft and fluffy pretzel bites sprinkled with a sugary mustard salt. You won’t be able to resist licking your fingers before going back for more.

Not only are they finger-licking-good, but they are also fun to make! Your children will enjoy making a rope out of the dough and dunking them in the egg batter after you cut the individual bites. Food should be enjoyable to eat and to make.

Honey Mustard Pretzel Bites- No Diets Allowed

Sweet Mustard Pretzel Bites

1 and 1/2 cup warm water

2 tsp active yeast

1 Tbs brown sugar

1 Tbs olive oil

1/2 tsp salt

3 cups bread flour (set aside additional 1 cup flour)

1 egg, beaten

2 tsp salt

2 tsp sugar

3/4 tsp mustard powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 cup unsalted butter

  • 1) Preheat oven to 425°F degrees. Line a baking sheet with parchment paper.
  • 2) In a large bowl, combine the yeast and warm water. Let sit until the yeast dissolves (about 2-3 minutes).
  • 3) Stir the brown sugar and oil into the yeast mixture until dissolved.
  • 4) Add the flour and salt. Stir and knead to combine. Turn the dough out onto a floured board and knead with floured hands until smooth.
  • 5) In a small bowl, lightly beat the egg. Set aside.
  • 6) In another small bowl, combine salt, sugar, mustard powder, onion powder and garlic powder.
  • 7) Divide the dough into 5 portions. Working with one at a time, roll the dough balls out into ropes that are about 1 inch in diameter. Use a sharp knife to cut 1-inch lengths of dough.
  • 8) Drop each of the dough pieces into the egg mixture and immediately transfer to the prepared baking sheet. Place them about 1/2 inch apart. Sprinkle with coarse salt.
  • 9) Slide the tray into the oven and bake for 8-10 minutes, until golden brown. Repeat the process until all the dough has been cooked.
  • 10) Melt the butter and brush all the pretzel bites with butter. Sprinkle sweet mustard mixture evenly over pretzel bites and toss to coat well. Serve warm for best results!

Come visit No Diets Allowed for more healthy and quick snack recipes. Thanks, Michelle, for letting me stopover.

Kami Kilgore contributor blurb

Avocado Tuna Grilled Cheese Sandwich.

Kami from No Diet’s Allowed is back with another scrumptious recipe.  She was telling me that she tests her recipes for her husband who always gives her an honest answer. (Hello!? What wouldn’t I give to have a superb cook test their recipes out on me?).  This one was a two thumbs up!
Take it away Kami…

Grilled Cheese AND Healthy? Yes please! Let me deceive your taste buds with a little twist on the classic grilled cheese. While your kids devour this Avocado Tuna Grilled Cheese Sandwich, just smile knowing they’re getting whole grains, Omega-3 fatty acids, calcium, protein and pure tastiness.

 Avocado Tuna Grilled Cheese Sandwich- No Diets Allowed


Avocado Tuna Grilled Cheese Sandwich

Yields: 4 sandwiches

1 large ripe avocado, mashed

1/4 cup Greek plain yogurt

12 oz can of tuna, drained

1/4 cup finely chopped pickles

1 Tbs pickle juice

8 thin slices of Colby Jack cheese

8 slices of 100% stone-ground whole wheat bread

4 Tbs coconut oil (I’m OBSESSED with coconut oil. It’s one of my favorite healthy fats!)

 Preheat large skillet on LOW-MEDIUM heat. Coconut oil is considered a ‘high heat’ oil meaning it cooks hotter at a lower temperature than other oils. Since you’ll be ‘frying’ this sandwich with coconut oil, start with a lower heat or you’ll burn your sandwich.

 In a medium-sized bowl, mixtogether the avocado and plain yogurt. Add the tuna, pickles, and pickle juice and stir well. Scoop about 1/3 cup on one slice of whole wheat bread and spread out evenly. Top with 2 slices of cheese and another piece of bread. Spread 1/2 Tbs of coconut oil on one side and place oil-side-down onto skillet. Spread another 1/2 Tbs of coconut oil on the top.

 Grill until lightly browned (about 4 to 5 minutes) and flip over. Continue grilling until cheese is melted. Repeat with remaining 6 slices of bread, avocado tuna mixture, and cheese.

 Avocado Tuna Grilled Cheese Sandwich 1


Serve with some fresh fruit or veggie sticks!


Avocado Tuna Grilled Cheese Sandwich 2- No Diets Allowed


It’s always a pleasure visiting Michelle and her wonderful readers!
Come visit No Diets Allowed and check out some more healthy and scrumptious recipes.

Kami Kilgore contributor blurb