raspberry honey butter

this recipe makes a lot, just warning ya.

1 cup butter, softened (don't even think about using margarine)
2/3 cup honey
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup raspberry jam

using an electric mixer, cream the butter. add the honey, powdered sugar, vanilla, and raspberry jam. beat until all the ingredients are well incorporated, about 30 seconds.

serve at room temperature, but store the leftovers covered in the fridge.

this tastes great on anything, but i like it best on homemade whole wheat bread.

balsamic chicken noodle bowl

* Serves 6 - 8
adapted from tastykitchen.com

12 oz linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoon dried basil
2 cups chicken, cooked and shredded
1 1/2 cups shredded or cubed mozzarella cheese
1/2 cup feta cheese

Cook the linguine according to package directions. Drain.

In a small bowl, whisk together the vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.

While the pasta is boiling, heat 1 teaspoon olive oil in a 12 inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes until the chicken is heated through.

Add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Crumble the feta cheese and sprinkle on top. Serve warm or at room temperature.

*jessica's note: i also added some sauteed mushrooms, fresh diced tomatoes, and a few handfuls of fresh spinach to the warm pasta. yum!

Pear and Feta Cheese Salad

adapted from allrecipes.com

* 1 (10 ounce) bag mixed field greens
* 1/2 cup sliced red onion (optional)
* 1 pear, cored and sliced
* 1/2 cup chopped candied pecans
* 1/2 cup crumbled feta cheese
* 1/3 cup dried cranberries

for the dressing: (you'll only need about half the amount of dressing for this salad)
* 1/3 cup apple cider vinegar
* 1/2 cup mayonnaise, sour cream or plain yogurt
* 3 tablespoons packed brown sugar
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup vegetable oil


Directions

1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, cranberries, and feta cheese, and toss to mix evenly.
2. To make the dressing, place the vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the oil. Blend until mixture becomes creamy, about 1 minute. (I just put all the ingredients in a jar with a lid and shake it for a few minutes.) Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

buttermilk rolls

makes about 3 dozen rolls
adapted from my kitchen cafe

3 cups buttermilk at room temperature
3 cups flour
1 tablespoon yeast dissolved in 1/4 cup warm water (let proof for 2-3 minutes)
1/2 cup sugar
3 eggs, slightly beaten
2 teaspoons salt
5 cups flour, more or less (i've needed up to 8 cups of flour in the past, and at least 2 of those cups i use whole wheat flour)
1/2 cup oil, (i use 1/2 cup butter, melted)
1 teaspoon baking soda
*i also add 1/2 cup potato flakes, 2 tablespoons vital wheat gluten, and 2 teaspoons dough enhancer*

mix the buttermilk, flour, and yeast/water mixture together thoroughly in a large mixing bowl. let stand at room temperature until double in size, about 2 hours. add the rest of the ingredients. mix well and knead for 7-10 minutes. divide the dough into 3 equal portions. roll out each portion into a circle (about 12-14 inches in diameter) brush with melted butter or oil, and cut into 12 triangles. roll them up into crescent shapes and place on a greased baking sheet.

let rolls rise until double in size 1-2 hours. bake at 350* for 10-12 minutes.

you can also roll out the amount of dough you want and keep the rest covered in the refrigerator for another day. the cold dough just takes longer to raise, but will keep for a few days in the fridge.

cauliflower soup II: new and improved

i made this soup again last night and loved it even more than the other version. if i don't write this down now, i'll forget how i made it for next time.

1 head cauliflower, cut into 2 inch pieces
3 teaspoons granulated chicken bouillon
1/4 teaspoon garlic powder
1- 12 oz can evaporated milk
1 rounded tablespoon cornstarch
1/4 cup water
1 1/2 cups grated sharp cheddar cheese
1 cup grated pepper jack cheese
salt and pepper to taste

in a large pot, add the cauliflower and enough water just to cover. bring to a boil, cover with a lid and turn down to medium and simmer until the cauliflower is tender, about 10 minutes. remove from heat and allow to cool slightly. Puree cauliflower and water in a blender. (this may need to be done in 2-3 batches.) pour the puree into a large bowl.

meanwhile, in the same large pot, bring the evaporated milk, chicken bouillon, and garlic powder to a simmer on medium heat. combine the cornstarch and 1/4 cup water and whisk into the milk. cook for 2 minutes or until thickened. stir in the cauliflower puree and heat through. once the soup is hot, but not boiling, remove from heat and stir in the cheddar and pepper jack cheese (a handful at a time) until combined. add salt and pepper to taste.

hummus

adapted from mccormick

drain 1 can (15 oz.) chickpeas reserving 1/4 cup liquid
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/2 teaspoon sesame oil

place all ingredients in a food processor and blend until smooth. adjust seasonings to taste.

use as a dip for veggies and chips, or in place of mayo in sandwiches and wraps.

oatmeal pancake mix

this is my new favorite pancake mix
from my kitchen cafe

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt (i leave out)
1 tablespoon baking soda
1 cup vegetable oil

mix all the dry ingredients together in a mixer with a paddle (or by hand). with mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

to make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. the mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. heat a griddle and drop the batter onto it. when the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. as a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

homemade whole wheat bread

after my sweet husband gave me a wheat grinder a few months ago, i decided i would make our bread instead of buying it at the store. i believe homemade whole wheat bread from freshly ground wheat is much better for you than the stuff you get on the bread aisle. plus, check out the ingredient list for the bread you buy and don't be surprised when you see high fructose corn syrup listed. that stuff is in everything!

this is the best bread recipe i've found. it's delish, soft, and my hubby says it makes the best PB&J sandwiches. usually i will make two loaves, slice one to keep in our pantry, and freeze the other loaf, unsliced, in a bread bag*. just thaw the frozen loaf on the counter for a few hours, cut into slices, and store in the pantry. my small family only goes through maybe a loaf a week so making bread every two weeks isn't a big deal.
i made a few changes in the directions so the recipe will work in my oven, but you can find the original recipe and a how-to video on the everyday food storage website. plus, she has a good idea on making bread packets to keep in the fridge or freezer so bread making day is much easier.

EZ Wheat Bread - makes 2 loaves
adapted from everydayfoodstorage.net

2 1/2 cup warm water
2 Tbsp active dry yeast
1/2 cup honey or 2/3 cup brown sugar
5 1/2 cups whole wheat flour (i use half hard red and half hard white wheat)
1/2 cup vital wheat gluten*
2 tsp salt
4 Tbsp nonfat non instant dry milk (or 2/3 cup of the instant)
2 Tbsp butter/margarine/oil
2 Tbsp vinegar (instead i use 4 tsp dough enhancer*)
1/2 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaves or rolls. To shape loaves, divide dough in half. Use a rolling pin to roll out the dough into a rectangle about 1/4-1/2" thick. then start at a short end and tightly roll the dough up. pinch the ends together and tuck them under so it will fit the greased bread pan. Repeat with the other portion of dough. Let rise again until double and bake 350 degrees for 20 minutes, rotating the pans half way, until golden brown and sounds hollow when lightly tapped. It won't be easy because the bread smells heavenly, but let loaves cool completely before cutting or they will turn gummy.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

*i bought my vital wheat gluten, dough enhancer, and bread bags at kitchen kneads in west jordan, ut. if anyone knows where to get any of that stuff cheaper, let me know.

toddler truffles

Makes about 24 balls
recipe from gourmet mom on the go

you don't need to be a toddler to love this fudgy dessert. i love how there is no flour, just black beans.

ingredients:

One 15-ounce can black beans, drained and rinsed*
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup finely chopped nuts (optional) -- i used walnuts
1/4 cup (2 ounces) butter, softened
1/2 teaspoon baking powder
1/4 c. cocoa powder
Pinch of kosher salt
2 eggs
sprinkles or powdered sugar, for dusting

Directions:
Preheat the oven to 350°F. Spray or butter an 8 by 8-inch pan; set aside.
In a large, deep bowl, combine the beans, sugars, nuts, butter, cocoa powder, baking powder, and salt. Using a stick blender or food processor, start to work the ingredients around. When they are fully blended, add the eggs and blend to combine. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes, until firm and the edges get slightly crisp. Cool and cut into small cubes or take a spoonful and roll into small balls in your palms. Dust with powdered sugar or sprinkles.
Store covered, up to 5 days in the refrigerator.
Variations:
• Substitute white beans, pintos, or adzuki beans. They can be found in the ethnic aisle of your store. The texture and color may change, but the idea stays the same—a cake made of beans!
• Add a tablespoon of orange zest, try different kinds of chopped nuts, or add dried currants after blending for a chunkier texture.

*jessica's note: a 15 oz can equals 1 1/2 cups of cooked black beans. i cooked 3/4 c. dry black beans instead of using canned. it was a little more than what i needed so i made sure to measure 1 1/2 cups for the recipe.

bowtie chicken caesar salad

i got this recipe from my friend meg, who got it from her sister-in-law, joslyn. it makes a ton so it's ideal for bridal/baby showers and other large gatherings. but don't count on having any leftovers.

serves 30-40

16 oz farfalle pasta, cooked per package directions
2 heads romaine lettuce, washed, spun dry, and chopped into bite-sized pieces
2 cups chicken, cooked and cubed
1 - 4 oz pkg slivered almonds, sugared
1 - 6 oz pkg grated parmesan cheese
1 - 6 oz pkg croutons
1 - 8 oz carton mushrooms, sliced
24 oz of your favorite caesar dressing

to sugar the almonds: in a dry skillet, add 1/2 cup sugar and almonds, turn the burner to medium. in a few minutes, the sugar will start to melt. stir to coat the almonds. when the sugar reaches a light golden color-it will happen quickly, remove from heat and spread the almonds on waxed paper to cool, then break apart. you can also follow the directions on this website: jeenaskitchen

to prepare the salad: combine all the ingredients in two+ large bowls. (it make so much, you won't be able to fit it all in one.) toss to coat everything with the dressing.

jessica's note: i'm not a fan of soggy lettuce, so i wait until just before serving to stir it in. also, i didn't bother sugaring the almonds and the salad was still awesome.