Recipe sent in by: D. Archer
Nice day starter.
- 1 c Blueberries * ( frozen berries don't need to be thawed )
- 1 c Plain Yogurt
- 1 c Milk
- 1 Tbs Wheat Germ
- 1-2 tsp Honey ( or to taste )
1) Blend together all ingredients. Pour into glasses and serve immediately.
Note:
by D. Archer
I haven't tried this yet, but it sounded good and probably a nice way to start off your morning. Different types or combinations of berries would work great.
Monday, September 13, 2010
Sunday, September 12, 2010
Honey Butter Variations
Recipe sent in by: D. Archer
Honey butter is so easy to make and dresses up all kinds of things!
Basic Honey
- ¾ c Butter, softened slightly ( room temp )
- ¼ c Honey
1) Mix together, whipping with a fork or whisk.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 1:
Cinnamon Honey Butter
- ½ c Butter
- ½ c Confectioners' Sugar ( to taste )
- ½ c Honey
- 1 tsp Ground Cinnamon
1) Mix together the butter, honey, cinnamon, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 2:
Brown Sugar Honey Butter
- ½ c Butter
- ½ c Honey
- ½ c Brown Sugar ( to taste )
1) Mix together the butter, honey, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.
Testimonials:
by D. Archer
All of these are tasty, they go great on warm bread, biscuits, pancakes, waffles, etc. Worth a try.
Honey butter is so easy to make and dresses up all kinds of things!
Basic Honey
- ¾ c Butter, softened slightly ( room temp )
- ¼ c Honey
1) Mix together, whipping with a fork or whisk.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 1:
Cinnamon Honey Butter
- ½ c Butter
- ½ c Confectioners' Sugar ( to taste )
- ½ c Honey
- 1 tsp Ground Cinnamon
1) Mix together the butter, honey, cinnamon, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 2:
Brown Sugar Honey Butter
- ½ c Butter
- ½ c Honey
- ½ c Brown Sugar ( to taste )
1) Mix together the butter, honey, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.
Testimonials:
by D. Archer
All of these are tasty, they go great on warm bread, biscuits, pancakes, waffles, etc. Worth a try.
Creamy Dill Dipping Sauce
Recipe sent in by: D. Archer
So fresh, great for dipping veggies.
- ½ c Sour Cream
- ¼ c Mayonnaise
- 2 Tbs Fresh Chopped Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
1) Mix all ingredients together in a bowl.
2) Chill in refrigerator, garnish with a sprig of dill if so desired.
Testimonials:
by D. Archer
This is a nice and easy dip to make, it also is great with the addition of some chopped fresh green onions. This is real nice with fresh veggies or pita bread or chips.
So fresh, great for dipping veggies.
- ½ c Sour Cream
- ¼ c Mayonnaise
- 2 Tbs Fresh Chopped Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
1) Mix all ingredients together in a bowl.
2) Chill in refrigerator, garnish with a sprig of dill if so desired.
Testimonials:
by D. Archer
This is a nice and easy dip to make, it also is great with the addition of some chopped fresh green onions. This is real nice with fresh veggies or pita bread or chips.
Honey Mustard
Recipe sent in by: D. Archer
Super quick and easy.
- ¾ c Mayonnaise
- 2 Tbs Dijon Mustard
- ¼ c Honey
1) In a small bowl mix all ingredients, if it isn't sweet enough add more honey by the teaspoon. Likewise, if it isn't tangy enough add more mustard by the teaspoon.
Testimonials:
by D. Archer
This is so super easy, works great for chicken tenders or nuggets. Also, can be thinned with a little olive oil, adding a little salt, pepper, and garlic powder to taste for a nice salad dressing.
Super quick and easy.
- ¾ c Mayonnaise
- 2 Tbs Dijon Mustard
- ¼ c Honey
1) In a small bowl mix all ingredients, if it isn't sweet enough add more honey by the teaspoon. Likewise, if it isn't tangy enough add more mustard by the teaspoon.
Testimonials:
by D. Archer
This is so super easy, works great for chicken tenders or nuggets. Also, can be thinned with a little olive oil, adding a little salt, pepper, and garlic powder to taste for a nice salad dressing.
Thursday, September 2, 2010
Home-Cooked Beans
Recipe sent in by: D. Archer
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
Wednesday, September 1, 2010
Pan-Fried Onion Dip
Recipe sent in by: D. Archer
Great for parties or sitting around on game day.
- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise
1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook
Great for parties or sitting around on game day.
- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise
1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook
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