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.

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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.

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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.

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NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.

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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.

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.

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.

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

Limeade Concentrate

Recipe sent in by: D. Archer
Nice to have on hand.

- 1 c Fresh, Strained Lime Juice
- 1 1/2 c Granulated Sugar
- 1 1/2 c Water

1) Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Cool.
2) Add lime juice, stir, then refrigerate or freeze.

To Make Limeade:
1 c Limeade Concentrate
2 c Water

This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes! 

Buttercream Frosting

Recipe sent in by: D. Archer
Love, love, love buttercream!.

- 1 c Shortening
- 1 c Butter
- 8 c Confectioners' Sugar
- 2 tsp vanilla extract
- 6 fluid ounces Heavy Cream


1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2) Add vanilla and cream, blend on low speed until moistened. Add additional cream if necessary ( up to 2 ounces ).
3) Beat on high until frosting is fluffy.

Notes:
by I have not tried this yet, I may be doing so tonight, here's to hoping this is as wonderful as it sounds!

Simple Syrup

Recipe sent in by: D. Archer
Super easy, very adaptable, keeps for a long time in the refrigerator.

- Sugar
- Water


1) The trick to this is having equal parts water and sugar. In a saucepan bring water and sugar to a boil, until the sugar is dissolved completely. Allow to cool. Keep in the refrigerator.

Notes:
by D. Archer
•

This simple syrup is used in many different drink recipes, also used for keeping cake moist, just sprinkle on the different layers before frosting. Take care not to put too much as the cake will get soggy.

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Also, you can infuse different flavors into the syrup, orange or lemon can be halved and boiled along with the syrup then removed for a citrus flavor. Additionally you can add a few drops of your favorite extract, aka vanilla, almond, etc. for a completely customizable flavor.

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Can also be used for sweetening iced tea or used in lemonade instead of sugar.

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For a variation, used 2 parts sugar ( 1 part white sugar, 1 part brown sugar : or all brown sugar ) to 1 part water. Use for making sweetened iced tea or in lemonade.

Lime Pepper

Recipe sent in by: D. Archer
For a new fresh taste!

- 4 tsp Granulated Lime Zest *
- 4 tsp Ground Black Pepper
- 4 tsp Salt


1) Combine all ingredients together in a bowl, store in an airtight container or jar. Use in recipes that call for lemon pepper.

Notes:
by D. Archer
To make your own lime zest, zest times with a small metal grater, place zest on a cookie sheet in a 200 degree F oven for an hour or two ( until it dries ). Then crush with a mortar and pestle small enough to use as a spice.

I suppose you could use the same method ( substituting lemon for lime ) for lemon pepper if you wanted your own homemade version.

Simple Cajun Seasoning

Recipe sent in by: D. Archer
Do it yourself and have on hand instead of paying for expensive store prices!

- 2.5 Tbs Salt
- 1 Tbs Dried Oregano
- 1 Tbs Paprika
- 1 Tbs Cayenne Pepper
- 1 Tbs Ground Black Pepper
- 1 Tbs Onion Powder
- 1 Tbs Garlic Powder


1) Mix all ingredients together in a bowl, store in an airtight container or jar.

Notes:
by D. Archer
This seasoning can be placed in a small jar tied with a decorative ribbon, include a recipe that utilizes this seasoning for an easy and fun homemade gift! I bet it would be great sprinkled over french fries.

Party Punch

Recipe sent in by: D. Archer
Super easy and fun to make, great for parties or kids.

- 4 Tbs Instant Iced Tea Mix ( flavor of your choice, in this case I used Passion Fruit Orange )
- 1 packet Kool-aid mix, makes 2 quarts ( again, flavor of your choice, I used black cherry )
- 1 c Sugar
- 1 Can of Sliced Pineapple in juice
- 3.5 quarts water ( More or less to your own taste )


1) In a large pitcher or bowl ( you need to be able to hold 1 gallon of liquid ), put in the kool-aid packet, sugar, and mix with 2 quarts of water.
2) Add in 4 Tbs iced tea mix and 2 cups of water. Mix all together and add in the pineapple WITH the juice. Stir then chill until cold or if there is space, add ice to chill.

Testimonials:
by D. Archer
I made this tonight for a picnic we are having tomorrow, it tastes nice and refreshing! It can be made to look more elegant by adding in slices of orange, served in a wine glass with crushed ice, and topped with a sprig of fresh mint.

Pan-Seared Polenta with Spicy Tomato-Basil Sauce

Pairs nicely with Spicy Tomato-Basil Sauce

8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)

1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.

1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.


Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce

Spicy Tomato-Basil Sauce

Pairs great with Pan Seared Polenta with Spicy Tomato-Basil Sauce or your favorite pasta!

Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper

1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Rewarm sauce. Mix in remaining chopped basil.

Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce