Honey Butter

1 cup heavy whipping cream

1 cup honey

1 cup sugar

1 pound (4 sticks) salted sweet cream butter

1 tsp vanilla

Bring whipping cream, honey and sugar to a boil to dissolve the sugar. Put cold butter in a blender. Pour boiling mixture and vanilla over butter and blend until smooth. Pour into containers and refrigerate overnight before eating. Store in the fridge.

This recipe can be found here.

Mormon Muffins

1 c. boiling water

2½ tsp. baking soda

½ c. shortening

1 c. sugar

2 eggs

2 c. buttermilk

2½ c. flour

½ tsp. salt

2 c. All Bran cereal

1 c. 40% bran flakes

½ c. chopped walnuts

Directions

Add soda to boiling water and set aside.

Whip shortening and sugar until light and fluffy.  Add the eggs and mix well. Add the buttermilk, flour, salt; mix again.

Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Muffin mix must sit in the refrigerator overnight before baking.

Preheat oven to 350 °

Grease the tops and inside of muffin pans (these will go over the tops of the tins). Spoon batter into muffin tins to the top.

Bake for 30 minutes. Let cool for 5 minutes.

Notes

Muffin batter will last one week, covered and refrigerated.
Makes about 2 dozen regular sized muffins.

The recipe can be found here. 

Best Lasagna. Ever

1½ lb. ground beef

1 lb. sausage

2 cloves garlic, minced

2 cans (14.5 oz.) whole tomatoes

2 cans (6 oz.) tomato paste

2 Tbsp. dried parsley

2 Tbsp. dried basil

1 tsp. salt

3 cups low fat cottage cheese

2 whole eggs, beaten

½ cup grated parmesan

2 Tbsp. dried parsley

1 tsp. salt

1 lb. sliced mozzarella cheese

1 package (10 oz.) lasagna noodles

(add ½ tsp. salt And 1 Tbsp. olive oil to pasta water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

This recipe can be found here.

Butterscotch Chip Cookies

2½ cups flour

¾ tsp. baking soda

½ tsp. salt

1 cup butter, softened

½ cup sugar

½ cup light brown sugar, firmly packed

1 large egg

½ tsp. vanilla

2 cup (12 oz.) butterscotch chips

Preheat oven to 375° Line cookie sheet. 

In a small bowl, combine flour, baking soda and salt; set aside.

In a large bowl, cream butter and sugars until light.  Beat in egg and vanilla until smooth.  Gradually add flour mixture until combined.  Stir in chips.

Drop rounded teaspoonfuls onto cookies sheets.  Bake about 10 minutes or until golden brown around the edges.

Cool several minutes before transferring to rack to cool completely.  Store in airtight container.

Makes 4 dozen 3 inch cookies.

Recipe found on Guittard butterscotch chip package  

Malted Milk Cookies

2½ cups flour

¾ cup plain malted milk powder

½ tsp. baking soda

¼ tsp. salt

1 cup sugar

½ cup light brown sugar; firmly packed

1 cup salted butter; softened

2 tsp. vanilla extract

2 Tbsp. sweetened condensed milk

2 lg. eggs

2 cups milk chocolate chips

Preheat oven to 300°.

In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside.

Blend sugars in a large bowl at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over-mix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.

Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

This recipe can be found here.

Lemon Poppy Seed Cookies

2 cups all-purpose flour

1 tsp. baking soda

1½ tsp. freshly grated lemon zest

1 tsp. ground coriander

2 Tbsp. poppy seeds

¾ cup salted butter, softened

1 cup white sugar

2 large egg yolks

1 large egg

1½ tsp. lemon extract

Preheat oven to 300°

In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.

In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste. Scrape down the sides of the bowl, then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.

Drop by rounded tablespoons onto an ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes or until cookies are slightly brown along the edges.  Immediately transfer the cookies with a spatula to a cool surface.

This recipe can be found here.

Pumpkin Spice Cookies

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

2 tsp. pumpkin pie spice

1 cup dark brown sugar, packed

½ cup sugar

¾ cup butter, softened

1 egg

1 cup pumpkin, canned or freshly cooked

1 tsp. vanilla

½ cup (2 oz.) walnuts, chopped

Preheat oven to 300°

In a medium bowl, combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and walnuts. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoon onto ungreased cookie sheets, 1½ inches apart. Bake 22 to 24 minutes, until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool.

This recipe can be found here.

Mexican Corn Salad

Serves 6

4 cups fresh (or canned) corn kernels; about 6 ears

2 avocados, diced

2 cloves garlic, minced

2 limes, zested and juiced

1 green bell pepper, seeds removed and finely chopped

1/2 red onion, finely diced

1/2 cup cotija cheese, crumbled

1/3 cup fresh parsley, roughly chopped

2 tablespoons extra-virgin olive oil

2 tablespoons mayonnaise

3/4 teaspoon chili powder, or to taste

kosher salt, to taste

Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides. About 8 minutes.

Season with salt, then transfer corn to a large bowl.

Add diced avocado, garlic, bell pepper, red onion and parsley, then mix in chili powder, lime zest and juice, and mayonnaise.

Toss everything together until evenly coated, then taste and adjust seasoning, if necessary.

Add cotija cheese and toss together, then refrigerate or serve immediately.

You can find the recipe here.

Quick Chili

2 Tbsp. olive oil

2 lbs. ground beef

2 cloves garlic, minced

2 (14-ounce) cans tomato sauce

3 Tbsp. chili powder

1 Tbsp. ancho chile powder

Kosher salt and freshly ground black pepper

1 (14-ounce) can kidney beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

½ cup chili sauce

Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

This recipe can be found here.

Black Bean and Mango Salsa

1 (15.5 oz.) can black beans, rinsed and drained

1 medium mango, peeled and diced (about 1 cup)

½ cup diced red onion (about ½ medium onion)

½ cup chopped fresh cilantro

1 Tbsp. fresh lime juice

2 tsp. red wine vinegar

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. kosher salt

1/8 tsp. black pepper

1 medium avocado, diced

In a large bowl, combine the beans, mango, onion and cilantro.

In a small bowl, combine the lime juice, vinegar, sugar, garlic powder, salt and pepper.  Stir to dissolve the sugar and then pour over the black bean mixture.  Cover and chill in the refrigerator for at least an hour.

When ready to serve, gently fold in the diced avocado.  Season with additional salt and pepper to taste.

This recipe can be found in "Our Best Bites", page 13