Ingredients

* 2/3 cup regular oats (not instant)
* 1/3 cup Bisquick heart Smart baking mix
* 3/4 cup blueberries
* 1/3 cup light vanilla soymilk
* 1 tablespoon brown sugar (not packed)
* 2 teaspoons light whipped butter or light buttery spread, softened
* 1/2 teaspoon baking powder

Directions

Preheat oven to 400 degrees.

Combine dry ingredients with butter and mix well. Add milk and stir. Then fold berries into the batter.

On a baking pan sprayed with nonstick spray, divide batter into 4 mounds (leave room in between ‘em – they expand!).

Bake for 10 minutes.

MAKES 4 SERVINGS

INGREDIENTS
* 3 cups all-purpose flour
* 1/2 cup sugar
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 6 tablespoons cold butter
* 1 cup (8 ounces) vanilla yogurt
* 1/4 cup plus 2 tablespoons milk, divided
* 1-1/3 cups dried cherries
* 2/3 cup vanilla or white chips

DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.

On a greased baking sheet, pat the dough into a 9-in. circle. Cut into eight wedges (I go an extra step and cut each wedge in half, making 16 smaller scones); separate wedges. Brush with the remaining milk. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 servings.

Variations:

Omit the dried cherries and white chips…
Cinnamon chip- add 1 teaspoon of cinnamon and 2/3 cup cinnamon chips (Hershey makes these but you can also find them at Anne’s House of Nuts). Once you’ve brushed the unbaked scones with milk sprinkle with cinnamon sugar.

What is it? Well, it’s something that they (her family) make it and it they love it. Actually I love it. It’s sweet and very good.

Ingredients:

• 1/4 lb of a pack of Saltine Crackers (about 35)
• 2 sticks of butter or margarine
• 1 cup firmly packed brown sugar
• 12 oz chocolate chips
• Chopped pecans or almonds

Directions:

1. Preheat oven 400 degrees.
2. Use a 10″ x 15″ jelly roll pan (or cookie sheet with sides). Line the pan with foil and coat with either butter or non-stick spray. Place the saltines on the pan.
3. Heat butter and sugar in a sauce pan and boil for 3 minutes. Pour mixture over crackers and bake for 5-7 minutes
4. While it is hot, pour the chocolate chips on top and spread as they melt. (put back in oven for a few seconds if need to). Sprinkle the nuts on top (optional) and cool in refrigerator. They may also be flash cooled in the freezer.
5. Break into pieces and store.