You’d think, since low carbohydrate diets are very common now, I’d be offering recipes that are along those lines.

You’d think.

Breakfast cookies carbohydrates are from whole wheat flour. That’s a plus; and dried fruits, seeds and nuts are healthy. I left off directions for making a cranberry, powdered sugar glaze. It’s approximately a half cup of powdered sugar and tablespoon of cranberry juice. Drizzle on top after baking.

Savory scones are healthy in my world. Generous amounts of fresh spinach and parsley are delicious and nutritious. After baking, lightly brush the tops with melted butter. Add a fat pinch of garlic powder and a dried herb blend to the melted butter for even more flavor. The extras will freeze well.

Rotisserie chicken is not expensive if you use it both for a meal and the carcass and bones for broth in other recipes. I buy the original flavor, but you can use whatever seasoned version you like. Simmer on very low heat several hours for best results.

The longer you leave the bones and skin in, the more flavor you have. Remove and discard before freezing.

There’s no kitchen pass for brownie cookies.

However, If you share with your neighbors or co-workers you won’t be tempted to eat them all.

Brownie Cookies

1 Fudge brownie mix

1/2 cup quick oats, not instant

1 stick butter, melted

1 tablespoon water

1 egg

3/4 cup plain M & M’s

1/2 cup peanut butter chips

1/2 cup semi sweet chocolate chips

Mix all together.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Drop dough by rounded tablespoons onto the prepared cookie sheet. Bake 9-10 minutes. Cool on the cookie sheet five minutes. Remove to a wire rack to cool completely.

Breakfast Cookies

1 cup butter, at room temperature

1/4 cup honey

1/2 teaspoon salt

2 cups whole wheat flour

1/2 teaspoon soda

1 teaspoon vanilla extract

2 cups coarsely chopped dried fruits and nuts, combination of your choice. (I used store bought trail mix)

Beat butter and honey on medium speed until creamy. In a medium bowl, whisk together salt, soda and flour. Add dry ingredients to the creamy mixture. Add vanilla. Beat until combined. The mixture will be dry. Add trail mix. Shape dough into a log, three inches or so in diameter. Wrap tightly. Refrigerate eight hours or up to one week. Line a cookie sheet with parchment paper. Preheat oven to 325 degrees. Cut into half inch slices. Bake about 20 minutes or until golden around the edges.

Savory Scones

22 ounces all purpose flour, sifted

1 teaspoon salt

1 tablespoon baking powder

1 1/2 sticks frozen butter

4 ounces blue cheese crumbles

3 ounces freshly chopped spinach

2 tablespoons freshly chopped parsley

3 ounces finely chopped sweet onion

3 eggs, beaten

2-3 cups buttermilk, divided

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, salt and baking powder. Grate the frozen butter into the dry mixture. Toss with a fork until well mixed. Add eggs, two cups of the buttermilk, blue cheese, spinach, parsley and onion. Stir gently until the mixture just holds together. Add more buttermilk if needed. Scoop out quarter cup portions onto the prepared pan. Bake 20-22 minutes or until edges are brown and tops are golden. Brush whilst hot with melted butter, if desired.

Chicken Vegetable Soup with Noodles

1 large rotisserie chicken

2 tablespoons bacon drippings

1 cup chopped onion

1 clove garlic, grated

2 potatoes, peeled and diced

1 (2 pound) bag frozen mixed vegetables, thawed and rinsed

2 cups medium egg noodles

Cut or break chicken into large pieces. Reserve breast meat. Place chicken pieces in a large soup kettle. Cover with water. Bring to boil; reduce heat and simmer an hour or so.

Add bacon drippings to a Dutch oven. Add onions and garlic. Cook until onions are tender. Add potatoes and two cups of the broth. Cook until potatoes are tender. Add noodles and vegetables. Strain all the remaining broth into the soup mixture. Bring to boil. Reduce heat and cook gently until noodles are cooked. Cut reserved chicken into bite sized pieces. Add to soup. Taste and adjust seasonings as desired. Heat through. Serve hot with savory scones.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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