WHOLE WHEAT APPLE SPICE MUFFINS

2 cups whole-wheat pastry flour

1 tsp salt
3 tsp baking powder
2 eggs
1/3 cup honey
3/4 cup low-fat milk
1/2 cup melted salt-free butter
1 cup grated apple
1 tsp cinnamon
1/2 tsp ground ginger

Preheat oven to 400 degrees.
Lightly grease 12 muffin cups; set aside.

In a small mixing bowl combine the flour, salt and baking powder; combine well; set aside.

In a medium mixing bowl, beat the eggs. Add the honey, milk, melted butter, grated apple, cinnamon and ginger, mixing well. Add the flour mixture to the egg mixture blending well. Pour the mixture into the prepared muffin cups and bake at 400 degrees for about 20 minutes or until a wooden toothpick inserted in the muffins center comes out clean.

 

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BANANA-MOCHA MILK SHAKE

3 medium bananas

2 cups (1 pint) coffee ice cream
1 cup milk
1/4 cup chocolate syrup

Peel bananas and place in a blender container with the ice cream, milk, and chocolate syrup; process 1 minute or until smooth--stopping to scrape down the sides. Pour into 4 chilled glasses and serve immediately.

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STRAWBERRY ICE CREAM PARFAIT PIE

1 baked pastry crust or graham cracker crust

1 pkg (4-serving size) strawberry gelatin
1 1/4 cup boiling water
1 pint vanilla ice cream
1 cup strawberries, halved or sliced
Whipped cream for garnish, if desired
Whole strawberries for garnish, if desired.

Mix the gelatin and boiling water. Spoon in the ice cream, stirring until melted. Place in the refrigerator until thickened but not set (15 to 20 minutes). Remove from the refrigerator and stir in the strawberries. Pour mixture into the pastry shell or graham cracker crust. Before serving pipe a decorative border of whipped cream around the outer edge of the pie. Top whipped cream with whole strawberries, if desired.

 

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QUICK AND EASY BAKED BEEF AND POTATO LOAF

2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional

Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.

Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.

In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350-degree

 oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.

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BUTTERED PARMESAN RICE

3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley

In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.

Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.

Yield: 6 to 8 servings.

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SHRIMP MANGO TOSS

2 limes

1/4 cup olive oil

1 tsp green Tabasco sauce

1 mango

1 avocado

1 cup cherry tomatoes

8 cups baby mixed greens

12-oz cooked, peeled, deveined shrimp

Grate one teaspoon lime zest and squeeze two tablespoons juice from the limes.

In a large bowl, whisk olive oil, Tabasco, lime juice and zest, 1/8 teaspoon salt and 1/8 teaspoon black pepper until combined, reserve.

Peel mango, cut thin slices surrounding pit. Peel, pit and halve avocado; cut into 1/4-inch-thick slices. Quarter cherry tomatoes.

Place greens on large serving plate. Top with mango and avocado slices, tomatoes and shrimp. Drizzle with the dressing.

Yield: 4 servings

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QUICK AND EASY CHICKEN TACOS

1 can (12.5 oz) chicken breast meat, drained
1 tbsp dry taco seasoning mix
1 tbsp canola oil
1/4 cup sliced green onions
1/2 cup sliced red onions
1/2 cup yellow bell pepper strips
1/2 cup red bell pepper strips
4 flour tortillas (6-in size), warmed
fresh cilantro, chopped

Sprinkle drained chicken meat with 1 teaspoon of the taco seasoning mix; set aside. In a 10-inch non-stick frying pan, heat the oil on medium heat. Add the onions and peppers to the oil; sprinkle with the other two teaspoons of the taco seasoning mix. Stir-fry over medium heat until the vegetables are crisp tender. Carefully toss the chicken into the onions and peppers until heated through. Stir about 1/2 cup of the chicken mixture onto one side of each of the warmed tortillas; fold over. Garnish with fresh cilantro, if desired.

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ORANGE TERIYAKI GLAZED SALMON FILET

1/3 cup orange marmalade
3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick

In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.

Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.

Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.

Yield: 4 servings at 283 calories, 23 g protein, and 19 g carbs per serving.

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PENNE AND BABY SPINACH SALAD

8-oz penne pasta

1 lemon

1/4 cup olive oil

4 cups baby spinach

1 red bell pepper, quartered, seeded, sliced crosswise

1 1/2 cups multicolored cherry tomatoes, halved

2 green onions, sliced

1/2 cup crumbled feta cheese

In a large pot of boiling, salted water, cook penne according to the package directions until al dente. Drain and rinse under cold water until cooled. Drain well. Transfer to a serving bowl, cover and chill until serving time.

Meanwhile, grate 1 tsp of zest from the lemon and squeeze out 2 tablespoons of juice. In a small bowl, whisk the oil, lemon juice and zest, 1/2 teaspoon salt and 1/4 teaspoon of black pepper together. Cover the mixture and chill.

When ready to serve, add the spinach, bell pepper, tomatoes, green onion and dressing to the penne. Toss until coated well. Sprinkle with the cheese.

PEANUT BUTTER BUTTERSCOTCH FUDGE

1 pkg (6-oz) butterscotch chips
1 cup peanut butter
1 regular can sweetened condensed milk (ie Eagle Brand)
1 cup chopped salted peanuts

In the top of a double boiler over hot, but not boiling water, melt the butterscotch chips. Add the peanut butter; stir well to mix and melt the peanut butter. Add the sweetened condensed milk; mix well. Pour into a buttered pan and allow to cool. Cut into small squares once the candy has cooled.

 

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CHEESY CHICKEN NOODLE BAKE

3-oz of medium egg noodles cooked and drained

1 can (10 3/4-oz)low-fat cream of chicken soup
1/2 cup low-fat milk
1/4 tsp fresh ground black pepper
1 cup frozen mixed vegetables
2 cups cubed or shredded cooked chicken (leftover works well; so does a deli chicken)
1/4 cup grated Parmesan cheese
1/2 cup shredded Mexican blend cheese

Preheat oven to 400 degrees.

In a medium mixing bowl combine the chicken soup, milk, pepper, vegetables, chicken, noodles and Parmesan cheese. Mix together well and pour into a 1 1/2-quart casserole dish that has been lightly sprayed with nonstick cooking spray. Bake at 400 degrees for 25 minutes or until bubbly. Remove from oven and top with the Mexican blend cheese before serving.

 

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HOMEMADE STRAWBERRY JAM IN MINUTES

1 qt ripe strawberries
4 cups sugar (or Splenda or Stevia for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin (for diabetics they make one for sugar substitute products)

Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.

In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.

Pour the jam into freezable plastic containers to a half inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.

Yield: 6 cups

Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.

 

 

CHICKEN MARINARA STIR-FRY

1 tbsp cornstarch
1 can (14 1/2-oz)diced tomatoes, undrained
1 can (8-oz)tomato sauce
1/4 cup reduced-sodium chicken broth
1/4 cup dry red wine (or additional chicken broth)
1/2 tsp thyme
1/2 tsp basil
1/4 tsp salt
1-lb boneless, skinless chicken breasts, cut into strips
2 cloves of garlic, minced
1 tbsp canola oil
1 small yellow onion, diced
1 medium green bell pepper, julienned
1 small eggplant, peeled and cut into cubes
Hot cooked spaghetti
2 tbsp grated Parmesan cheese

Drain the tomatoes, pouring the juice into a medium bowl. Set the tomatoes aside. To the juice in the bowl stir in the cornstarch and add the tomato sauce, chicken broth, wine-if using, basil, thyme, and salt; combine until smooth. Set mixture aside.

In a large nonstick skillet or Chinese wok, heat the canola oil. Stir-fry the chicken and garlic in the hot oil until it is no longer pink. Remove chicken and keep warm.

In the same skillet, stir-fry the onion and bell pepper for 4 minutes. Add the eggplant to the skillet and stir-fry for another 4 to 5 minutes or until tender. Stir the sauce in the bowl and add to the pan. Bring mixture to a boil, cook and stir for 2 minutes or until thickened. Add the chicken and tomatoes to the skillet and heat through. Serve over the hot spaghetti, sprinkle with the Parmesan cheese.

Yield: 4-servings

Note: This dish is also suitable for diabetics as it contains 17 carbs to 30 g protein per cup, including the spaghetti. Even better for you if make it with whole-wheat spaghetti.

 

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QUICK AND EASY TANGY COLESLAW

1 pkg (16-oz) cabbage/carrot slaw mixture
1/2 cup low-fat mayonnaise (I always use olive oil mayo)
1/2 cup plain fat-free yogurt
3 tbsp sugar 
1 tbsp + 1 tsp prepared horseradish
2 tsp dry mustard
1/2 tsp salt

Combine the mayonnaise, yogurt, sugar OR Splenda, prepared horseradish, dry mustard, and salt in a medium to large bowl. Add the slaw and toss together well. Cover and chill before serving.

Note: This makes a great dressing for pork sandwiches, wraps, etc.

 

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CUCUMBER PINEAPPLE SLUSH

Bonus - cucumbers are known to aid digestion and the bromelain in pineapple juice is known to reduce bloating.

3 English cucumbers, peeled, diced, frozen

4 kiwi, peeled, diced, frozen

1 cup pineapple juice

In a food processor, add in ingredients and pulse until of slushy consistency. Spoon into glasses.

Yield: 2 servings

Source First for women 2023

 

CHOCOLATE SCOTCHEROOS

1 cup sugar
1 cup white corn syrup
1 pkg (12-oz) chocolate chips
1 pkg (12-oz) butterscotch chips
1 cup creamy peanut butter
6 cups crispy rice cereal

In a 3-quart saucepan, combine the sugar and corn syrup. Cook the mixture over a medium heat, stirring frequently, until the mixture begins to boil. Remove the pan from the heat. Stir in the peanut butter until melted, mixing well. Add the crispy rice cereal and stir until well blended. Press the mixture evenly into the prepared pan. In the microwave or on the stove over hot, not boiling, water, melt the chocolate chips with the butterscotch chips. When completely melted and blended, spread the mixture evenly over the cereal mixture. Allow to cool. Cut into squares or rectangle bars.

Note: In extremely hot weather, keep refrigerated.
 

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UPDATED GRANDMA'S CHICKEN POT PIE

1 lb boneless skinless chicken breasts, cut into bite sized pieces
2 tbsps Italian salad dressing
2 cups frozen mixed vegetables
1 can (10 3/4 oz) cream of chicken soup
1/4 lb Velveeta cheese, cubed
1 sheet frozen puff pastry dough, thawed
1 egg, beaten

Preheat oven to 400 degrees.

Put the Italian salad dressing into a large skillet and add the cubed chicken. Cook the chicken over medium heat for 5 minutes or until cooked through. Stir in the vegetables, soup, and the cheese. Put the mixture into a 9-inch square baking dish that has been sprayed with nonstick cooking spray.

Unfold the pastry sheet and place over the chicken mixture; fold the edges of the pastry under and press down onto the edges of the baking dish. Brush the pastry with the beaten egg. Cut slits in crust to vent. Set baking dish on a cookie sheet (to catch any boil-over that might happen). Place casserole in oven and bake for 30 minutes or until the crust is browned and mixture is bubbly. Let stand for 5 minutes before serving.

Yield: 6 servings

 

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CITRUS BLUEBERRY MUFFINS

2 pkgs (7-oz each) blueberry muffin mix (I used Martha White)
2/3 cup milk
1 egg, beaten
2 tsp lemon juice
1 tsp orange juice
1 tsp grated lemon peel
1 tsp grated orange peel

Preheat oven to 425 degrees. Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the milk, egg, lemon juice, orange juice, lemon peel and orange peel. Stir together to blend then add the muffin mix; stir together just until moistened. Fill the prepared muffin cups about 2/3 full each. Bake 12 to 16 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan about 2 to 3 minutes then add the glaze to the warm muffins.

Glaze: Mix together 1/2 cup powdered sugar and 1 tablespoon of lemon or orange juice. Drizzle over the warm muffins.

 

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DOTTIE'S FRUIT COCKTAIL CAKE

1 can fruit cocktail

2 cups sugar
2 cups all-purpose flour
2 eggs
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
2 tsp baking soda

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl combine the fruit cocktail, including juice, sugar, and eggs. Sift together the flour, salt, cloves, cinnamon, and baking soda. Mix into the fruit cocktail mixture. Blend together well. Pour the mixture into the prepared pan and bake for 30 to 35 minutes or until done.

Sprinkle with powdered sugar, serve with a dollop of whipped topping and fruit, or frost with your favorite frosting.

 

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OATMEAL PANCAKES WITH BLUEBERRIES

1 cup Bisquick-type baking mix
1 cup raw quick oats
2 tbsp brown sugar
3/4 cup milk
2 eggs, beaten

 2 tbsp butter, melted and slightly cooled
1/2 cup fresh blueberries, washed and drained

In a medium bowl combine the baking mix, oats, sugar, milk, eggs, and butter; mix together well.  Gently fold in the blueberries.

Heat a lightly greased griddle or large skillet until  hot; add batter and cook until the edges are slightly dry and surface is bubbly.  Turn and cook on other side until golden brown.

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A BAKED SWEET POTATO IS A HEALTHY CHOICE

Scrub the sweet potato, rinse and towel dry. Rub olive oil over the entire potato. Prick potato with a fork in a few places. Place on a baking sheet and bake at 350 degrees for 45 minutes (depending on potato's size) or until soft.

Split potato open and top with your choice of healthy toppings or just eat plain depending on your nutritional needs.

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BITE-SIZE CARAMEL APPLES.

1 bag (11 oz.) KRAFT Caramel Bits

2 Tbsp. water

Make apple rounds with melon baller.

INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.

 I got this recipe and photo from the internet a few years ago.

EASY SPINACH-PARMESAN DIP

1 pkg (10-oz) frozen chopped spinach, thawed and well drained

1 cup mayonnaise style salad dressing
1 cup sour cream
1/2 cup grated Parmesan cheese
1 can (8-oz) water chestnuts, drained & chopped
1/8 tsp ground red pepper

In a medium bowl, blend the salad dressing and sour cream together. Stir in the Parmesan cheese and red pepper. Add the spinach and water chestnuts, stir to blend well. Cover and chill. Serve with assorted crackers and/or fresh vegetables.

Yield: 4 cups

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QUICK PIZZA CASSEROLE

6 oz fettucine, broken up
1 pkg (3 1/2-oz) sliced pepperoni
1 jar (15 1/2-oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 can (4-oz) sliced mushrooms, drained
1 can (2.25 oz) can sliced pitted ripe olives, drained
1 tbsp grated Parmesan cheese

Bring 8 cups of hot water to boiling. Add the fettucine, boil gently for 8 to 10 minutes until tender. Drain; return to the pan. Cut the pepperoni slices in half and add to the fettucine. Stir in the pizza sauce, 3/4 cup of the mozzarella cheese, mushrooms, olives, and the Parmesan cheese. Transfer the mixture to a baking dish that has been sprayed with nonstick cooking spray. Sprinkle the remaining mozzarella cheese over the top. Bake in a 400 degree oven about 15 minutes or until heated through.

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MARY'S BANANA MUFFINS

1 egg
1 cup mashed bananas
2 cup biscuit baking mix
1/4 cup sugar
2 tbsp milk
2 tbsp canola oil

Preheat oven to 400 degrees. Grease the bottoms only of 12 muffin cups.

Beat the egg slightly; stir in the bananas, baking mix, sugar, milk, and oil just until moistened. Evenly divide the batter among the 12 muffin cups. Bake at 400 degrees for 15 to 17 minutes.

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PORK CHOP WITH CURRIED ORANGE SAUCE

4 (1 lb total) boneless center-cut loin pork chops

3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

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APPLE GLAZED CHICKEN BREASTS

4 skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp black pepper
1/4 cup apple jelly
3 tbsp chicken broth
2 tbsp thinly sliced green onions, including tops

Preheat broiler. Line pan with aluminum foil and spray with nonstick cooking spray; set aside.

In a small saucepan, blend the jelly and broth. Heat the mixture, stirring constantly, over medium heat until the jelly melts. Reduce the heat and add the green onions, salt and pepper; stir to mix well. Remove 1/3 of the mixture and set aside.

Put the chicken breasts on the foil lined broiler pan and brush with the apple jelly mixture. Broil for about 20 minutes or until the juices run clear. Turn frequently while cooking and baste with the jelly mixture.

Heat the reserved jelly mixture in the microwave. Drizzle over the cooked chicken before serving.

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MICROWAVE CHEESY SALSA DIP

1 lb Velveeta-style cheese, cubed

1 jar (8-oz) your favorite salsa
2 tbsp chopped cilantro

In a microwave-safe bowl, put the cubed cheese product and salsa. Microwave on high for about 5 minutes or until thoroughly heated and cheese is melted. Stir after 2 1/2 to 3 minutes. Add the cilantro; stir in to mix well. Serve dip with tortillas and/or corn chips and/or fresh veggies.

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PEANUTTY FRIED OKRA

1 cup all-purpose baking mix
1/2 cup finely chopped dry-roasted peanuts
1 tsp salt
1/2 tsp pepper
1 lb fresh okra, cut into 1/4-inch pieces OR 1 pkg (16-oz) frozen cut okra, thawed
Peanut oil for frying

In a large bowl, stir together baking mix, chopped peanuts, salt and pepper. Add the okra, tossing to coat; gently press the mixture onto the okra.

Pour oil to 2-inches deep in a cast iron skillet or use a deep fryer. Oil should reach 375 degrees. Fry the okra in batches for about 4 minutes or until golden. Drain okra on paper towels on a cookie sheet.

Yield: 4 servings

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SWANSON'S CHICKEN VEGETABLE STIR-FRY

Another recipe clipping from my late mother's shoebox collections. It is hard to read so I will type it in below the picture.

2 tbsp cornstarch

1/4 tsp ground ginger

1 can (14.5-oz) Swanson's ready to serve Clear Vegetable Broth

1 tbsp soy sauce

2 tbsp vegetable oil

1 lb. skinless, boneless chicken breasts, cut into strips

5 cups cut-up vegetables (broccoli, mushrooms, carrots, celery and green onions)

1 clove garlic, minced

Vegetable seasoned rice (see recipe on back of can)

1. Stir together cornstarch, ginger, broth and soy until smooth, set aside.

2. In skillet, over medium-high heat, in 1 tbsp. hot oil, stir-fry half of the chicken until browned. Remove, set aside. Repeat with remaining chicken.

3. In remaining tbsp hot oil, over medium-high heat, stir-fry vegetables with garlic until tender-crisp.

4. Add the reserved cornstarch mixture. Cook until mixture boils and thickens, stirring often. Return chicken to skillet. Heat through, stirring often. Serve over rice.

4 servings

LINGUINE PASTA CARBONARA

 

8 oz linguine
4 eggs, beaten
1/4 cup butter, melted
1/4 cup milk
3/4 cup grated Parmesan cheese
4 slices bacon, fried crisp and crumbled
1/4 cup chopped parsley

Cook linguine as directed on the package. Drain but do not rinse; return to the pan. Whisk together the eggs, butter, and milk; toss with the linguine. Add the remaining ingredients and heat thoroughly, stirring occasionally. Serve sprinkled with additional cheese, if desired.

Yield: 4 to 6 servings.

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PEACHES CHAI SHORTCAKES FROM LUCKY LEAF

• 121-ounce can LUCKY LEAF® Premium Peach Fruit Filling & Topping
• 2cups flour
• 1Tablespoon baking powder
• 1Tablespoon sugar
• 1cup buttermilk
• 8Tablespoons salted butter, softened
• 1cup heavy whipping cream
• 3Tablespoons confectioner's sugar
• 2teaspoons chai spice, divided

Heat the oven to 450°F, and line a large cookie sheet with parchment paper.

In a large bowl, mix the flour, baking powder, sugar, buttermilk and melted butter, and stir just until combined.

Scoop and drop the batter into six portions onto the prepared baking sheet. Bake for 12 minutes.

Meanwhile, using a stand mixer or hand mixer, whip the cream until it forms stiff peaks. Add the powdered sugar and 1½ teaspoons of the chai spice; whip to combine.

Pour the Lucky Leaf® Premium Peach Fruit Filling Topping into a medium bowl, and use a spoon to break the peach slices up into thirds. Microwave for 1 minute to warm it up.

To assemble the shortcakes, slice the biscuits horizontally. Place the bottom halves onto plates and scoop a generous amount of the filling onto each one. Dollop the chai whipped cream onto each shortcake before topping it with the second half of the biscuit. Sprinkle the biscuit tops with chai spice and serve.

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