For Christmas this year, I made and delivered Cinnamon Honey Butter to neighbors, family and friends. The butter was very easy to make and turned out to be delicious. I have received so many requests for the recipe that I figured I should post it on HAP!
This is supposedly the recipe for the Texas Road House honey butter. You can find variations all over the internet, but this combination is my favorite.
Cinnamon Honey Butter
1 cup butter, softened (not melted)
3/4 cup honey
3/4 cup powdered sugar
2 tsp cinnamon
Blend all of the ingredients together with a mixer until smooth. Store in jars and refrigerate.
We have used this on everything from toast to sweet potatoes. The possibilities are endless and so delicious!
My mother-in-law always has the best cookie plate every year. She makes sure everyone has their annual favorites and takes the time to make dozens of batches. Last year, I couldn’t get enough of these Raspberry Almond Shortbread Thumbprints. They are somewhat time consuming, but make the most delicious cookie!
Raspberry Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
For the cookies, combine butter, sugar and almond extract in large mixing bowl. Beat at medium speed, scraping bowl often until creamy. Reduce speed to
low; add flour. Beat until well mixed (2 to 3 minutes). Cover and refrigerate at least 1 hour.
Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle glaze over cooled cookies. Makes 3 1/2 dozen
My sister-in-law gave me the most amazing recipe for meatballs and marinara sauce. One bite and I was in love. I just adore simple and basic recipes like this one. The best part was the simplicity of cooking the meatballs – no browning or baking! They just simmer away in the marinara sauce and become deliciously tender and flavorful. This recipe is a keeper.
3 Tbsp olive oil
1/2 cup finely chopped onion
3-4 cloves minced garlic
1 28oz can crushed tomatoes
1 6oz can tomato paste
1 Tbsp dried oregano
1 tsp salt
1 tsp pepper
1lb ground beef
1/3 cup seasoned breadcrumbs
2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Add oil to a large pot over medium heat. Cook the onion and garlic for about 5 minutes or until lightly browned. Add the crushed tomatoes, tomato paste, oregano, sugar, salt and pepper and stir to combine. Lower heat to the lowest setting and simmer for about 30 minutes, stirring occasionally.
While the mixture cooks, make the meatballs. Combine all of the ingredients in a large bowl and mix with your hands until just combined. Shape into 1 inch balls. (The recipe makes about 15 meatballs) Drop the raw meatballs gently into the sauce and cook, covered, for about 1 hour on low heat. Stir the pot occasionally to prevent burning on the bottom.
Serve over pasta or spoon meatballs onto sub rolls and top with cheese.
Adapted from Can you stay for dinner
Filed under Cook, Main Dish
I often find myself eating breakfast on the run which usually results in me downing a granola bar, a handful of cereal or some kind of cookie. Great way to start the day, huh? I needed a better option so I started to experiment with smoothies after my inlaws so generously gave us a vitamix. This thing is amazing and makes some of the best smoothies because it literally pulverizes anything you put inside. We have tried a ton of different combinations, but this green smoothie is, by far, my favorite. The best part is that the spinach and carrots are almost undetectable and you would never know by the taste that they are even in there. My husband and my daughter drink this without hesitation. I love it because I can start my day off with a good dose of fruits and veggies and it is incredibly filling.
Serves 2 adults
2 bananas, peeled
1/4 pineapple, chopped
1 fresh peach or 8 slices of bagged frozen peaches
1-2 cups of spinach
2 whole carrots, peeled and chopped
3 TBSP Chia Seeds
1/4 – 1/4 cup coconut water or regular water
Place the ingredients in your blender and blend until combined. Add ice if you like your smoothies chilled. We pour ours into to-go cups with straws so they are the perfect breakfast on the go!
I had mentioned before that we used a vitamix for this smoothie. It is an incredibly powerful blender that pulverizes anything you put inside. That is why the carrots are undetectable. If you are using a blender that is not as powerful, you might want to leave the carrots out.
I also feel the need to mention that this post was not paid for by vitamix. I just really love my blender!
Lately it has been a battle to get my 4 year old to eat dinner. She used to eat anything but suddenly she has become stubborn and turns up her nose at everything except boxed Macaroni and Cheese. It is almost impossible to get her to eat any form of meat, unless I make it sweet. All I need to do is tell her this is “Honey Chicken” with lots of honey in it and she eats it no problem.
If the dinner table struggles about food are any indication of what the teenage years will be like, then I’m in trouble!
Honey Sesame Chicken
5 chicken breasts
¾ C. honey
¼ C. light soy sauce
¼ C. ketchup
2 t olive oil
4 teaspoons cornstarch
6 Tablespoons water
3 Tablespoons toasted sesame seeds
Grease the bottom and sides of your slow cooker. Add the chicken and cover with a mixture of the honey, soy sauce, ketchup and olive oil.
Cover and cook on low for about 5 hours or until the chicken is cooked and falls apart easily. Be careful not to over cook.
Remove the chicken and shred, leaving the juices in the pan. Mix the cornstarch and water and add the mixture to the juices left in the slow cooker. Place shredded chicken back into the slow cooker, cover and cook for an additional 15-30 minutes.
Sprinkle with sesame seeds and serve over rice.
As one of the writers of HAP, I love to cook and cook often. However, as the mother of a preschooler and a newborn, my life can become somewhat hectic and I find myself turning to to convenicne foods. That’s right, chicken fingers, tatertots and sweet potato fries right out of the freezer. I know these foods aren’t bad occasionally, but lately I have been reaching into my freezer more often that I would like in order to get dinner on the table fast.
In an effort to break this habit, I wanted to make my own chicken fingers that would be quick to make and taste great, but would also be something I felt good about serving to my family. I coated chicken fingers with panco breadcrumbs and seasoning, then individually froze them before putting them in ziploc bags. With minimal effort, I have created chicken fingers that I can grab in a hurry that are homemade and still taste great.
Chicken Fingers for your freezer
3lbs chicken tenders
3 eggs, lightly beaten
4 cups panco bread crumbs
1 Tablespoons ground cumin
2 Tablespoons garlic powder
1 Tablespoon Salt
In a large bowl, mix together the panco bread crumbs with the cumin, garlic and salt. Dip each chicken tender into the beaten eggs, then into the bread crumb mixture. Place on a large cookie sheet. Continue until you have used up all of your chicken tenders.
Place the cookie sheet into your freezer for about 45 minutes or until the tenders are mostly frozen. Then place into freezer safe ziplock bags. This will ensure that the chicken fingers will not stick together when you go to grab a certain number.
I like to try and slightly thaw the chicken before I bake it by putting it in the fridge in the morning if I am going to have it for dinner that night. If you are cooking from thawed, bake at 350 degrees for about 25-30 minutes or until cooked through. If you are cooking from frozen, you will want to add 10-20 minutes to your cooking time.