Sour cream blueberry muffins, White Chocolate Scones, & Taco Salad

Sour cream blueberry muffins

2 cups biscuit baking mix
3/4 cup plus 2 tbsp sugar, divided
2 eggs
1 cup sour cream
1 cup fresh or frozen blueberries

In a large bowl, combine the biscuit mix and 3/4 cup sugar.  In a small bowl combine eggs and sour cream; stir into the dry ingredients just until combined.  Fold in blueberries. (If using frozen blueberries, don’t thaw to avoid discoloring the batter)

Fill greased muffin cups 3/4 full.  Sprinkle with remaining sugar.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.

White Chocolate Scones

3 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
6 tsp cold butter, cut
1 cup vanilla nonfat or low fat/light yogurt
1/4 cup milk
1/2 tsp Almond extract
1 cup white chocolate chips
1 cup Craisins
1/4 cup cream

Combine flour, sugar, baking powder and baking soda; mix well; cut cold butter into dry mixture until crumbly.  Add yogurt, milk and almond extract to dough and mix until blended, don’t overwork.  Work chips and craisins into dough.  Lightly flour your countertop so the dough doesn’t stick.  Cut the dough into two equal parts.  With each part start out with a ball and push into flat circle, about 8-9 inches.  Brush top of dough or drizzle with cream, (if you don’t have cream you can use melted butter or creamer for coffee) just enough to wet the dough.  With each flattened circle, cut into 8 pieces like you would a pie.  All can fit on one cookie sheet, if you alternate directions of scones.  Bake at 400 degrees for 15 minutes.

Taco Salad

1 lb ground beef
1/2 cup ketchup
1 tsp dried oregano
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 medium head lettuce, torn
2 medium tomatoes diced
1 cup shredded taco cheese
1 can (2 ¼ oz) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10 ½ oz) corn chips

In a large saucepan, cook beef over medium heat until no longer pink; drain.  Stir in ketchup, oregano, chili powder, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture.  Combine mayonnaise and taco sauce.  Pour over salad; toss to coat.  Sprinkle with chips.  Serve immediately.

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