Pumpkin Scones

I made these without the spiced glaze but I'm sure they would be good with that too--I was just lazy. Yummy yummy Fall treat! We ate them for breakfast today.

Ingredients
Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
Powderered Sugar Glazze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Directions
1TO MAKE THE SCONES:.
2Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7TO MAKE THE PLAIN GLAZE:.
8Mix the powdered sugar and 2 tbsp milk together until smooth.
9When scones are cool, use a brush to paint plain glaze over the top of each scone.
10AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Chicken Parmagiana

I made this for the first time tonight. It's the first recipe I have cooked out of the new Rachael Ray cookbook I got for Christmas. Super yummy and worth the effort!

1 c. flour
2 eggs, lightly beaten
1/2 c bread crumbs
1 cup grated parmesan
1/4 c chopped fresh parsley (I didn't use this)
5 Tbsp of olive oil
4 chicken breast halves
salt and pepper
3 to 4 garlic cloves, finely chopped
1 tsp crushed red pepper flakes
1 small yellow onion, finely chopped
1 tsp dried orgegano
1 (28 ounce) can crushed tomatoes
1/2 c chopped fresh basil (I use about 2 tsp of dry)
1 cup mozza grated

Preheat the broiler
Set up 3 dishes on counter: one with flour, one with eggs, and one with bread crumbs, half the grated parmesan and the parsley combined.

Heat 3 Tbsp olive oil in a large skillet over medium heat. While the pan is heating up, season the chicken with salt and pepper, and coat each one in the flour, then egg and lastly the cheesy bread crumbs.

Once the oil is hot, cook the chiken until they are golden brown and cooked though.

While the chicken is cooking, place a medium pot on stove over medium heat. Add 2 Tbsp of oil, Add the garlic, red pepper flakes, chooped onion, oregano, slat and pepper. Cook until veggies are softened. Add tomatoes and heat through. Stir in basil and season with salt and pepper.

Spread layer of sauce in casserole dish. Layer the chicken on top and cover with remaining sauce. Sprinkle with parmesan and mozza. Brown the casserole under the broiler.

Note: I actually used half of the amounts for the chicken coating and it was enough. I served it with potatoes but I think it would be better with rice or pasta as their is lots of sauce. Enjoy!