Orange Honey Butter

This is a good one! I made this for corn bread, but it would be great with homemade rolls, pancakes, really anything.

1/4 pound unsalted butter, at room temperature
3 tablespoons good quality honey
2 teaspoons fresh orange juice
1/2 teaspoon orange zest
pinch of kosher salt

In a bowl combine butter, honey, orange juice, orange zest, and salt. With a mixer, mix until fully combined. Transfer to a decorative crock or bowl. Cover with plastic wrap and refrigerate until slightly firm. Makes about 3/4 cup.

*Tip~ Before you measure the honey, spray the measuring spoon with non~stick cooking spray. The honey will come out easily.

Cinnamon Honey Butter

This recipe comes from Barefoot Contessa, Parties. Ina Garten is one of my favorite chefs, I have every one of her cookbooks. I have never failed with one of her recipes. Love her!

1/4 pound unsalted butter at room temperature
3 tablespoons good quality honey
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. Makes 3/4 cup.

*Tip~ Before you measure the honey, spray the measuring spoon with non~stick cooking spray. The honey will come out easily.

Chicken Fajitas

This has got to be one of my favorite things to make.  It's my go~to recipe when I'm having people over. I really could eat this a couple times a week.  It is, without a doubt, one of my most requested recipes.  It could be due to the fact that I'm constantly making it.  If you've been to my house for dinner and I haven't made this, ask me to!  If you don't make anything else from this blog...make this!  You will not be sorry.

A friend brought me these fajitas when my now 11 year old son Cameron was born. The recipe comes from our friend Sheri, who is an excellent cook. My husband got a little sick of it in the early years of our marriage because I made it so often.  Sorry honey, although I'm not really that sorry.  :)

I usually like to double the recipe because it is fantastic the next day as nachos. I won't make it if I don't have enough time to let it marinate. It really does need at least 4 hours (I try to shoot for at least 6 or even overnight).  It will be well worth the wait!

1/4 cup soy sauce
1/4 cup vegetable oil
1/8 cup white vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon lemon pepper
1/2 teaspoon white pepper
1 teaspoon chili powder
1/4 cup brown sugar
4 boneless skinless chicken breasts, cut into strips
1 large onion
1 large red pepper, sliced into thin strips
1 large green pepper, sliced into thin strips
2 tomatoes, sliced into thin wedges

Mix the soy sauce, oil, vinegar, lemon juice, garlic, salt, ginger, lemon pepper, white pepper, chili powder and brown sugar. Add the cut chicken and marinade for at least 4 hours or overnight.

Heat a large skillet. Add the chicken and marinade. Saute until the chicken is just about cooked. Add the onions and peppers. Cook for 2~3 minutes. Add the tomatoes and cook for 1 minute. Serve on warm flour or corn tortillas with lime, sour cream, guacamole, cilantro, cheese, more onion and tomato.

Butter Cream Frosting~
for Almond Sugar Cookies




Instead of the almond extract, you could add whatever flavoring you like. Mint, orange, the possibilities are endless.

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe for the cookies called for a thick consistency. I prefer the frosting a little thin, almost like a glaze. Make it to your liking. Enjoy!

Almond Sugar Cookies

My sweet friend Sandi made these cookies as refreshments for a Valentine's program we were working on together at church. I fell in love! The next week I nicely begged her to make me some, or share her recipe with me. The dough is simple, and the almond extract makes them really special.

1 cup butter, softened
1 1/2 cup sugar
2 eggs
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream the butter, sugar and almond extact. Mix in the eggs. Next, add the dry ingredients. Roll out dough~ thicker is better because the dough is so soft. Roll out between parchment paper with a little flour. This seems to work the best. Cut shapes and bake on a greased cookie sheet at 350 degrees for 7~10 minutes. The cookies should be light.

*This dough expands a little when it is baking. I have the best luck with circle shapes, as the cut out shapes tend to loose their shape.

Butter Cream Frosting~

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe called for a thick consistency. I prefer the frosting a little thin almost like a glaze.