Amlou Dip

Since my children and husband likes to eat dips, I figured I would try this Moroccan recipe. I thought this would taste similar to peanut butter but I was wrong. It is nutty tasting. I will admit this recipe had mixed reviews. My husband ate the majority of it. I only made a small batch since Argan oil is expensive. It does have a unique taste. If you are serving a Moroccan theme dinner, this would be something to try.

Amlou Dip
1/3 cup Almonds, roasted
1.7 oz. Argan oil
1 oz. Honey

Directions:

1. In a food processor, grind the almonds to form a paste.
2. Slowly add the Argan oil to the almond past.
3. Add the honey and combine well.

Recipe adapted from Food.com.

One year ago...........................I made Popovers with chive and cheddar.
Two years ago.........................I made BLT with Aioli.
Three years ago......................I made Peanut Butter Florentines.

Did you already know..............................
-Argan oil is made from the kernel of the Argan tree.
-The Argan tree are grown in limited area but is native to Morocco.
-Argan oil can be found in high ended cosmetics since it is good for the hair and skin.

Honey Raisin Bran Muffins

Did you make any New Year's Resolutions? Are you still keeping them? I'm am trying to eat more fruits and vegetables. Yes, we seem to eat a lot of vegetables but we should be eating more fruit. So, I made these muffins and served them with oranges. Well, my children told me they do not eat raisins. They did eat the oranges. I liked these muffins. I thought they would be more dense but were actually light. I liked the subtle honey flavor and they weren't too sweet. If you are still keeping your New Year's Resolutions, keep going! If you have already stopped, well start again. It is still January so you have a whole year to keep going.

Honey Raisin Bran Muffins
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp sugar
2 1/2 cups Raisin Bran cereal
1 1/4 cups milk
1/2 cup honey
1 egg
1/4 cup vegetable oil

Directions: 

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with muffin liners. Set aside. 
3. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
4. In a large bowl, combine the cereal and milk. Set aside for 3 minutes.
5. In a small cup, combine the egg, oil, and honey.
6. Add the egg mixture to the cereal. Mix well.
7. Add the flour mixture and combine until just incorporated.
8. Evenly distribute the batter into the twelve muffin cups.
9. Bake for 20 minutes or until golden brown.
10. Serve warm.

Recipe adapted from Kelloggs.

One year ago...............................I made Bourbon Bacon Burger.
Three years ago..........................I made Empanadas.

Did you already know........................
-In 1906, W.K. Kellogg formed the Battle Creek Toasted Corn Flake Company.
-On Independence Day in 1907, a stray firework destroys the Kellogg's plant. 
-In 1907, Kellogg paid their workers $2 a day since workers were scarce.

Honey Peanut Butter Cookies

We have the majority of the boxes unpacked. So, the first cookies I decided to make were peanut butter cookies. This batch makes about two dozen cookies All the cookie were gone by the next day. I think the majority of the cookies were eaten by my daughter. These cookies were very popular. It could have been because I haven't baked for awhile but I have a feeling it was the recipe. These cookies are delicious. I did dip my fork into flour before attempting to make some crisscross patterns. I think sometimes my patterns are just a couple of crazy lines but I'm just glad no one judges my pattern top.

Honey Peanut Butter Cookies
1 1/2  cups all purpose flour
3/4 tsp baking soda
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup smooth peanut butter
1 tsp honey

Directions:

1. Preheat oven to 350 degrees F.
2. Line a cookie sheet with parchment paper. Set aside.
3. In a medium bowl, whisk together the flour and the baking soda. Set aside.
4. In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
5. Add the egg and mix until incorporated.
6. Add the vanilla, peanut butter, and honey. Mix until incorporated.
7. Slowly, add the flour mixture. Mix until just combined.
8. Scoop a heaping tablespoon of batter onto the cookie sheet.
9. Lightly flatten and firmly press a fork into the dough to make a crisscross pattern.
10. Bake the cookies for 10 minutes. Rotate and continue baking for ten minutes or until lightly browned.
11. Remove from the oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Martha Stewart professional bake-ware recipe.

Two years ago................................I made Lasagna Soup.
Three years ago..............................I made Noah's Kickin Chicken Bake.

Did you already know.....................
-Crisscross is when a pattern is formed when lines cross over each other. 
-Scrabble was originally called crisscross words.
-It is unknown why peanut butter cookies have the crisscross patterns on the top but several theories are to help the cookies to cook evenly, to distinguish the cookies from others, for peanut allergies, or religious reasons.

German Honey Cookies

Every year around this time, I think about Oktoberfest. Since I haven't convinced my husband that we should go back, I figure I'll tempt him with the food. If I planned this better, I should tempt in the Spring. Maybe next year? When I was thinking about what to make, I looked at all the past recipes we have tried. Here are some of the ones listed:

Black Forest Cherry Torte

German Apple Pancakes

Pretzel buns with Bratwurst

Sauerbraten

Apple Strudel

German Red Cabbage

This year I wanted to try something different and found these cookies. Since I like honey, I decided to bake them. These cookies are soft and sweet. They are good and easy to make. I substituted ground ginger for pumpkin pie spice. My theory is the second largest ingredient is ginger in pumpkin pie spice so it works.

German Honey Cookies
1/2 cup sugar
1/2 cup butter
1/2 cup honey
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
2 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In a medium saucepan, melt the sugar, butter, and honey over low heat. Allow to cool.
4. In a small bowl, whisk together the egg, vanilla, baking soda, and pumpkin pie spice.
5. Slowly, add the cooled honey mixture to the egg mixture.
6. Add the flour until just incorporated.
7. Drop about a teaspoon of the batter onto the baking sheet. 
8. Bake the cookies for about 12 minutes or until golden.

Recipe adapted from All recipes.

One year ago...........................I made Chocolate Peanut Butter Cupcakes.
Two years ago.........................I made Hot Artichoke Dip.

Did you already know.............
-This year Oktoberfest began on Sept. 22 and will end on Oct. 6.
-Oktoberfest is held at fairgrounds in Munich, Germany.
-Oktoberfest is called kie Wiesn by the locals.

Spicy Honey Chicken Wrap

I love meals that I can make into two meals. I made this chicken for supper and served it with rice and a vegetable. Then I was able use the left over chicken for a wrap. I will admit I love wraps. They are in their own convenient to go edible wrapper. Also, the best part is saving some money on groceries especially on meals that we like.

Spicy Honey Chicken Wrap
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1/2 coriander 
1/2 tsp cumin 
1/8 tsp cayenne powder
6 chicken breast
1/2 cup honey
2 tsp cider vinegar
1 cup mixed greens
1/2 cup of  tomatoes, chopped
4 tortilla wraps
Dressing, if desired

Directions:

1. In a small bowl, combine the garlic powder, chili powder, onion powder, coriander, cumin, and cayenne powder.
2. Coat the chicken with the spices.
3. Spray a grill or a inside grill pan with nonstick cooking spray.
4. Heat over medium heat.
5. In a small bowl, microwave the honey for about 30 seconds.
6. Add the cider vinegar to the honey and combine well.Remove about 1/8 cup of the mixture and reserve.
7. Add the chicken to the grill and brush on the honey mixture.
8. Cook the chicken for 5 minutes and flip it over.
9. Brush the other side with the honey mixture.
10. Cook the chicken for about 5 minutes or until the chicken is cooked through.
11. Remove and with a clean brush coat with the reserved honey mixture.
12. Serve 1/2 the chicken for supper and allow the remaining chicken to cool.
13. In the middle of the tortilla wraps, add 1/2 cup of mixed greens with a couple of tomatoes and some cooled chicken. Add dressing if desired.
14. Wrap the tortilla up like an envelope and serve.

Recipe adapted from The Girl Who Ate Everything.
 
One year ago....................I made Taco Seasoning.

Did you already know......
-In 1897, the first charcoal grill was patented in the U.S. by Ellsworth B.A. Zwoyer.
-In 1952, George Stephen began selling his Weber grill created from cutting a metal buoy in half and adding a grate. 
-In the 1960s, the gas grill was invented by William G. Wepfer with Melton Lancaster as a new way to sell natural gas. 

Honey Crostini

Recently, I attended an auction with some friends to benefit the Veterans. At the auction, my husband won some honey. Now, I love honey so it will be put to good use. Even if the kids have a cough, I give them honey and not medicine. My husband brought my son in for a checkup and he had a cough. Our doctor told Chris to give our kids honey and he said that is what Jen already does. Sometimes I impress my husband. 

Honey Crostini
1 loaf of french bread, sliced (my deli sliced mine)
1 apple, sliced very thin
12 slices of mozzarella cheese
1/2 cup walnuts

Directions:

1. Preheat the oven to 350 degrees F.
2. Toast the walnuts for about 7 to 9 minutes. Allow to cool.
3. Place the french bread on a cookie sheet.
4. Place the french bread in the oven and allow to cook for about 5 minutes or until lightly toasted.
5. Place a thin slice of apple on top of the toast.
6. Top the apple slice with a piece of mozzarella cheese.
7. Place toast in the oven until the cheese has melted slightly.
8. Drizzle a little honey on top of the cheese.
9. Sprinkle with the toasted walnuts and serve.

Recipe by Jen of Sweet Morris.

One year ago............................I made Breakfast Potatoes. 

Did you already know..............
-Today, I married my husband 10 years ago.
-We have a total of four children together, 2 boys and 2 girls.
-I still love him.

Happy Anniversary of 10 years!

Raspberry Phyllo Tarts

Since I really didn't think you had enough berries recipes already, I will (just for you) post a few raspberry recipes. Oh, your welcome. You don't have to thank me. My children have been thanking me lately. They must be my children since they aren't complaining yet.

If you couldn't tell by now, I love berries. So, I was looking up raspberry recipe in Cooking Light Annual Recipes 2008 cookbook and noticed a raspberry Phyllo tart recipe. It looked easy. It looked quick and I totally changed it besides a few ingredients. All of my tarts were gone within the hour. So, here is my inspired recipe from Cooking Light.

Raspberry Phyllo Tart Recipe
1 (2.1 oz.) package of mini phyllo shells
4 oz. reduced fat cream cheese, softened
2 Tbsp honey
1/4 tsp almond extract
1/2 cup chopped almonds, toasted
1/4 cup raspberries
Crushed almonds and additional raspberries for garnish


Directions:

1. Preheat oven to 350 degrees F.
2. Place shells on a baking sheet.
3. In a medium bowl, combine the cream cheese, honey, and almond extract.
4. Stir in 1/4 cup of the chopped almonds and the 1/4 cup raspberries. Mix until well combined.
5. Spoon in about 1 tsp of the cream cheese mixture into the Phyllo shells.
6. Bake the shells for about 5 minutes and rotate pan.
7. Bake the shells for another 5 minutes or until the cream cheese mixture is firm.
8. Remove the shells from the oven and allow to cool for about 5 minutes.
9. Top the shells with crushed almonds and raspberries if desired.

 Recipe created by Jen of Sweet Morris.

 Did you already know...
-Another name for phyllo is filo or fillo. 
-The largest producer of phyllo products is Athens Foods.
-Phyllo dough has been produced since the Ottoman Empire but Athens foods have been producing it for over 50 years.

Honey Butter Pork

When you were a child did you make up your own version of games? I did. I liked the game Simon Says but I didn't know any Simon. Since I liked to be boss when I was little (my husband would say as an adult too), I called the game Jen Says. Jen Says stand on one foot. Jen Says to make this recipe. We will see how many of you would win at Jen Says. It is funny since I do not say because Mom said so.

The other day my two youngest children made up their own game. It was an inside freeze tag. Every time our dog Parker walked past them, they were frozen until their sibling unfroze them. Since Parker was just walking in circles, it was pretty easy to predict which child was going to be frozen. My children played this game for quite awhile. They thought it was so funny. It was alright to talk because either they were laughing or calling the other one to unfreeze them.

Honey Butter Pork Tenderloin


3 Tbsp butter, unsalted
2 Tbsp honey
1 1/2 lbs. pork tenderloin
1 tsp salt
1/2 tsp pepper
3/4 cups water


Directions:
Preheat oven to 375 degrees.
Trim the fat off the pork tenderloin. 
Sprinkle the pork with salt and pepper.
Heat a skillet slightly under medium heat.
Add the butter and honey.
Add the pork tenderloin to the skillet.
Brown on each side for about 5 minutes. Stir the honey butter once in a while so it doesn't burn to be used later for the sauce.
Place the pork tenderloin on a cookie sheet and roast for 10 minutes or the pork's internal temperature reaches 160 degrees.
Cover the pork with foil and let rest for five minutes.
Warm the honey butter in the skillet and add the water. Stir the sauce and be careful the sauce doesn't burn. Simmer the honey butter until reduced.


Recipe adapted from Momma Hen's Kitchen and originally from food.com.

Did you already know........
-Simon Says is a child game with several players.
-The players are eliminated by either following the command with Simon Says or completing the command in which was not preceding with Simon Says.
-Versions of Simon Says can be found in many cultures since Roman times.
-Simon Says is a healthy way to teach self-control.

Honey Yeast Rolls

I know a lot of people who will see a bee and freak out. I really understand this behavior if you are allergic to bees. I know I am not allergic to bees. How do I know?

When I was a little girl, my younger sister thought it would be cool to throw rocks at a bee hive. We all know the bees do not take kindly to this type of behavior. They swarmed after her. She took off running and ran right past me without warning me what was chasing her. Some memories from childhood will never be forgotten and I know I am not allergic to bees. I also know I do not have a reaction to red ants but that is another story.

Honey Yeast Rolls 1 (.25 oz) package of instant dry yeast
1 cup warm water (105-115 degrees)
1/4 cup honey
3 Tbsp. canola oil
1 1/2 tsp salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
2 Tbsp butter, melted
2 Tbsp honey

Directions

1. In a small bowl, combine the yeast and warm water.
2. In another bowl, combine the honey, oil, salt, and egg. Mix well.
3. Add the yeast and water to the honey bowl.
4. Add 1 cup of flour at a time to the honey bowl and mixing well after adding the flour.
5. Turn the dough onto a floured surface and knead for 8 minutes or until the dough is smooth and elastic.
6. Transfer the dough into a lightly oiled bowl. Turning once to coat and cover the bowl with plastic wrap. Let the dough rise for about 2 hours.
7. Punch down the dough and knead for 30 seconds. 
8. Cover with plastic wrap and let rest for 10 minutes. 
9. Punch down the dough again and divide dough into 12 equal pieces.
10. Shape the dough into a smooth ball.
11. Place the balls of dough into a round greased 10 inch baking dish or place each ball of dough in a muffin tin. Let rise for 30 minutes.
12. Preheat oven to 400 degrees.
13. Combine the melted butter and honey.
14. Brush the tops of each balls of dough with the honey butter.
15. Bake 15-20 minutes or until the rolls are golden brown and cooked through.

Recipe adapted from Annie's Eats.

Did you already know................
-Honey has been found sealed in Egyptian tombs and was still edible.
-Honey means "enchant" in Ancient Hebrew.
-In medieval Germany, peasants were required to pay their feudal lords in honey and beeswax. 

I added 3 small balls to one muffin tin.

I made these for Thanksgiving last year and they were a hit even with my honey.