Remove the outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
Mix in cream cheese, salt, pepper and spices.
Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Serving size: 2 tbsp, 105 calories per serving
Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream
Whisk together flour, sugar, baking powder and salt.
Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
Stir in egg and just enough half-and-half to allow the dough to hold together.
Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
Serve warm or at room temperature.
Variations:- Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.- Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.- Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.- Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.- Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.
Did you know? While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat. They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.
Place the cream cheese, cheddar cheese and jalapenos in a bowl; stir to combine.
Cut a deep pocket into the chicken breast, taking care not to cut all the way through to the other side. Fill the pocket of chicken breast with the cream cheese mixture. Season with salt and pepper, if desired.
Wrap chicken breast tightly with bacon, securing with toothpicks. Place it in a greased baking pan.
Cook for 30 minutes, or until bacon is crisp and chicken has an internal temperature of 160℉. You can broil the chicken for 3-4 minutes to further crisp the bacon if needed.
Let the chicken rest for 5 minutes before serving.
Keyword bacon, baked chicken, chicken, cooking for singles, cream cheese, jalapeno popper, meal for one, single serving meal, spicy
Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.