twd ~ Oatmeal Nutmeg Scones & Maple Cornmeal Biscuits

I'm so excited for this weekend. Not only is it long weekend (yay federal holidays!) but I will get to bake up Oatmeal Nutmeg Scones and Maple Cornmeal Biscuits for one of my good friend's baby shower! This is the first baby shower I've ever helped host, and I'm both nervous, feeling like I'm forgetting something, and excited because I know it's going to be a fabulous time!

We decided on brunch for the menu. So in addition to the scones and biscuits, there will be grits, egg & artichoke pie, home-style potatoes, fruit, mimosas, and muffins.

Both the scones and the biscuits were super easy to mix up. I was pleasantly surprised. They are currently sitting in my freezer, awaiting the big day. Hopefully they'll bake up wonderfully light and delish!

Baked Pimento Cheese Dip

This weekend the entire family is at my mom's house to celebrate Mother's Day. My sister is down for a visit from NYC, so it's extra special that we can all get together. My mom used it as a reason to make this yummy dip. I'm keeping it in mind for any future pot lucks. The fact that we all liked it best at room temperature means I can make it ahead.



Baked Pimento Cheese Dip
from Southern Living

1 1/2 cups mayonnaise
1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
1/4 cups chopped green onions
1 jalapeno pepper, seeded and minced
1 (8-oz.) block extra-sharp Cheddar cheese, shredded
1 (8-oz.) block pepper Jack cheese, shredded

Served with pita and tortilla chips

1) Stir together first four ingredients in a large bowl. Add cheeses and stir.
2) Spoon mixture into a lightly greased 2-quart baking dish.
3) Bake at 350 degrees for 20-25 minutes or until golden and bubbly.

This is best eaten at room temperature.