Honey Butter

Ok, so I was gone for a while:) A long while. I am just OVERLOADED with awesome recipes to share! Including this gem. I got this recipe from my sister-in-law. She introduced it to us a few years ago at Christmas and we’ve all been dreaming about it ever since. I’ve tried a lot of different kinds of honey butter, but his one is BY FAR the best. It’s so creamy and delicious. The best part is that it stays soft in the fridge. There’s nothing worse than trying to spread hard butter on a warm roll.

This year for Christmas I bottled up some homemade strawberry jam (here) and honey butter with homemade rolls (here) for all of my neighbors and friends. I think it must be a new tradition! Not to mention less work than making hundreds of treats that people are already getting. It’s nice to get something different. Impress your neighbors with this amazing recipe.

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.

Pizza Lasagna Rolls

I love a twist on a classic. Who ever thought about putting pepperoni in a lasagna roll? Well, it’s delicious.

It may require a little more time to roll them all up, but guess what…you can do it the day before or even earlier in the day and put it in the fridge until you want to bake it and eat it!! I’d say that’s a successful busy mom dish:)

The kids love it and I love it. Such an outstanding dish and the leftovers are amazing also!

For the Sauce: (You can also just use your favorite marinara sauce if you’re short on time)

1T butter
1t olive oil
2 garlic cloves, minced
1/2 medium onion, diced small
28oz can diced tomatoes
3oz tomato paste
1t dried basil
1/2t dried oregano
1/2t sugar
salt, pepper, red pepper flakes to taste


For the Lasagna Rolls:

10-12 lasagna noodles, cooked, drained and laid out on wax paper
2 cups pizza sauce from above
1 egg, slightly beaten
1 1/4 cups ricotta cheese
1 1/2 cups mozzerella cheese, divided
3/4 cup parmesan cheese, divided
1/4 cup fresh parsley (or 1T dried)
1/4t pepper
50-60 slices pepperoni (3oz), cut into quarters

Directions for the Sauce:

In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.

Simmer for 15 minutes. Cool slightly. With an immersion blender (or a food processor), CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.) 

For the Lasagna Rolls:

Preheat oven to 350 degrees. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.
Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated Parmesan cheese, parsley and pepper until well combined.
To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperonis, quartered, on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.

Note: May be prepared in advance and baked the next day.

*From Rachel Cooks

Pumpkin Pecan Delight

One of my favorite desserts is Pecan Delight. The nuttiness of the crust with the creaminess of the puddings are the perfect combo. Wouldn’t it be awesome if there were a Fall version of that dessert? Well here it is!! Yummy pumpkin with real cream and a nutty crust…the perfect fall dessert.

Enjoy Fall with this easy, creamy pumpkin dessert!

1 cup flour
1/2 cup (1 stick)  butter
1/2 cup pecans, chopped small
8 oz cream cheese, softened
1 cup powdered sugar
3 cups whipped topping, divided 
2 1/2 cups milk
3 sm pkgs. white chocolate instant pudding mix
1 15 oz can pumpkin puree
1 tsp. pumpkin pie spice
1 cup toffee bits

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a greased 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping and fold in. Spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin and pumpkin spice and whisk with a hand mixer until smooth and thick. Fold in 1 cup of  whipped topping. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping on layer 3 and sprinkle with toffee bits..
Let chill for 3 hours or until set.

*From Lil’Luna

Zucchini Carrot Muffins

I make these about once a week. My kids love them so much and they’re packed full of nutritious things so I don’t mind. They even ask for these for dessert after dinner. I love win-win’s when it comes to kids and food. I like to bake them in a mini muffin tin, but they definitely can be made into regular sized muffins. They’re just so cute mini:)

3/4 cup whole wheat flour

3/4 cup old fashioned oats (I’ve used quick oats before and it works)

1/2 cup flax seed meal

1/4 plus 2T brown sugar

1 t cinnamon

1/2 t ground ginger

1/2 t nutmeg

1/2 t cloves

1/2 t salt

1 t baking soda

1 t baking powder

1/2 c mini chocolate chips (optional)

1 c zucchini, grated with skin on

1/2 c carrots, grated

2 eggs

6 oz plain Greek yogurt (sour cream can be substituted)

2 T oil

1/2 cup applesauce

1 t vanilla

Preheat oven to 350 degrees and spray muffin tin with nonstick spray or line with paper cups. I usually use paper cups when making regular sized muffins and don’t with the mini’s.

In a large bowl, use a whisk to combine all of the dry ingredients with excluding the chocolate chips.

In a medium bowl, whisk together all of the wet ingredients including zucchini and carrots. Pour wet ingredients into dry ingredients and combine well. Fold in chocolate chips.

Using a tablespoon for the min muffin tins or a 1/4 cup for the regular sized muffins, fill each muffin cup. I usually fill 2 mini muffin tins or 1 regular muffin tin. Bake for 6-7 minutes for the mini muffins or 16-18 minutes for regular muffins or until toothpick comes out clean or cupcake springs back when touched. 

Wait 2-3 minutes before removing if not using paper cups. Let cool or eat straight out of the oven;)

*From The Lemon Bowl

Pumpkin Roll Bars

In celebration of the start of Fall, I made this cake. It’s a play on a pumpkin roll, but so much easier. It’s so moist and delicious. It can be eaten by itself, or with a dollop of fresh whipped cream.

I’ve kind of been obsessed with pumpkin lately, so there might be an influx of pumpkin desserts on here! It’s OK because everyone love a good, spicy, pumpkin dessert for fall, right?!

For the Cake:

6 T butter, softened
1 1/2 cups sugar
2 eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg


Directions:

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.  In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.  Use a butter knife to swirl together the cream cheese and top layer of pumpkin batter.  Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars and top with whipped cream if you desire. Enjoy!!

*From Six Sisters Stuff

Chicken Bacon Pasta

This is good, down home cookin right here! It’s the kind of dish that warms the soul and perfect for a Fall family dinner. I double the noodle/cream sauce recipe for my family of 5 and I recommend doing it even if you don’t have a family of 5 because then you can savor the leftovers the next day:) I also love adding eggs to cream sauces because it makes it oh so creamy. 

1/2 pound bacon, cooked and roughly chopped
1/4 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream (I just use milk)
1/4 cup cream cheese
1/4 cup parmesan cheese
2 whole eggs
1/4 tsp pepper
2 grilled chicken breast, sliced

Cook the pasta in boiling salted water according to package directions.

Place cream (or milk) and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended. Don’t worry…the heat from the cream mixture will cook the eggs.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken and more parmesan. Enjoy!

*From Plain Chicken

Chocolate Raspberry Brownies

I got a request for these from Justin’s work. I’d never put raspberries with brownies, but they sure turned out delicious! I used my raspberry sauce from my Chocolate Raspberry Cheesecake (recipe found here) and my Ultimate Brownies recipe to make the perfect combination! These are decadent and delicious!

For the Brownies:

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

While the brownies are cooling make the raspberry sauce:

1 (10oz) package frozen raspberries
2 T sugar
3 t cornstarch
1/2 cup water

In a saucepan, combine raspberries, 2 T sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set aside to cool slightly.

While the raspberry sauce is cooling, make the ganache:

2 cups semi-sweet chocolate chips
1 cup heavy whipping cream

Combine the two ingredients and microwave them in 20 second intervals, stirring in between, until you have a creamy ganache.

To Assemble:

After the brownies have cooled completely, pour on warm chocolate ganache. Spread evenly over brownies. Next, top with raspberry sauce, pouring evenly over brownies. Take a butter knife and gently swirl the ganache and raspberry sauce together. Cut and enjoy!!