Honey Butter

This is a great twist for corn on the cob,  popcorn, or anything you want to put butter on.

I've used salted butter but you can use unsalted as well.

2 sticks salted butter
1 - 2  T. honey

Remove butter from refrigerator. 

Let stand for a 1 - 3 minutes to soften.

Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired amount of honey and mix well.

With clean hands place butter on wax or parchment paper.

Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Fun In The Sun Vingarette

This is a great recipe for spring for summer salads or any time.

1 c. olive oil

1/4 - 1/2 tsp. vinegar
1 tsp. each:  regular or Dijon mustard, sugar (regular or sugar free)

1/4 tsp. pepper
1/8 tsp. salt (optional)

In a jar combine: olive oil, vinegar, mustard, sugar, salt, pepper.

Shake well for 20 - 30 seconds. Chill until ready to use.

Makes 8 servings or 16 T.

Motor City Coneys

What's more Detroit than cars, Belle Isle and coneys.

This is great for watching the Belle Isle Grand Prix or anytime.

I've used lean ground beef, you can use what meat you like.

You could even make this vegan.

1 lb. lean ground beef (ground round)
Non stick cooking spray
1/8 - 1/4 tsp. each: black pepper, chili powder, salt, red pepper flakes
1 clove garlic, crushed, chopped
1 package each: hot dogs, hot dog buns
1 - 2 c. tomato sauce (adjust amount)


Fixings

1 c. onions chopped
Mustard
Relish

Peel, rinse, chop onions and garlic.

Set aside onions.

Heat a skillet over medium high heat.

Lower heat to medium and spray cooking spray into the pan.

Add salt, pepper, chili powder, garlic and meat.

Brown for 8 to 10 min. Drain meat through a strainer. 

Return beef mixture to the pan. Add tomato sauce, red pepper flakes.

Cook for 10 - 12 min or until well heated, stirring occasionally.

While chili sauce is cooking, heat a grill pan over medium high heat.

Lower heat to medium, spray non stick spray in pan.

Place hot dogs on grill to cook until done.

Place hot dog buns face down on grill to warm, if desired.

You can also cook the hot dogs on an outdoor grill, if desired too.

Spoon sauce over cooked hot dogs.

Top hot dog with favorite fixings.

Serves 4 - 8.

Backyard Burgers

This is great for the grill or anytime.

I've use lean ground beef but you can use what ground meat you like. 

I also use gouda cheese which is the only thing I had around.  

But you can also use what cheese you like too.

 1 lb lean ground beef (ground round)
1/4 tsp each: salt, pepper (adjust to taste)
1 T. Worchestshire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley, granulated garlic (adjust to taste)
pinch each: crushed red pepper flakes,  turmeric (optional)
2  - 4  T. oil
4 slices gouda cheese

Fixings

4 lettuce leaves
1 onion sliced
1 tomato sliced
Mustard
1 jar sliced dill pickles
Ketchup
1 c. mushrooms sliced
4 hamburger buns 

In a bowl combine meat, salt, pepper, Worcestershire sauce, parsley, garlic, turmeric.  

Mix ingredients together with clean hands. 

Form beef into 4 patties, set aside.

Peel, rinse and slice onions, set aside.

Rinse, slice tomato and mushrooms, set aside.

Rinse and pat dry lettuce, set aside.

Heat grill pan over medium high heat.

Reduce heat to medium, add some of the oil.

Add burgers and cook on 1 side for 6 - 10 min or until done.

Flip burgers over and repeat cooking process until done. 

If desired, during the last minute of cooking, place a slice of cheese on top of the burgers to melt.

Remove burgers from grill and let rest on a clean plate for a few minutes.

Brush some of the oil onto hamburger buns. 

Place buns face down on the grill to warm, if desired.

While burgers are resting, add more oil to pan if needed.

Add onions and mushrooms. Cook for 5 - 7 min.

If doing this on an outdoor grill, place a skillet on the grill to cook onions and mushrooms.

To serve:

Place a burger on bun, top with some of the onions and mushrooms if desired.

Top with your favorite fixings.

Serves 4.

Fast Pho

This is great for those Michigan May days when the weather can be fickle.

I've made this soup vegetarian but you can also use leftover beef or chicken.

1 package rice noodles
4 - 6 c. low sodium chicken or beef broth
1/2 - 2/3 c. each: sliced fresh mushrooms, chopped onion, sliced carrot
1/8 - 1/4 tsp. each: chopped fresh ginger, salt, pepper, sesame oil, low sodium soy sauce
1 lime quartered

1 clove fresh garlic chopped and crushed
1/8 c. chopped green onion
Pinch red pepper flakes

Cook rice noodles according to package instructions, drain and set aside.

Peel, rinse, chop onions.

Peel, rinse, crush, chop garlic.

Rinse and chop carrots, ginger, green onions, mushrooms.

Set aside green onions for garnish.

Cut lime in quarters, set aside.

In a pot, pour chicken broth and bring to medium high heat.

Lower heat to medium low, add remainder of ingredients. 

Let soup cook for 20 - 30 min.

To serve:  Put rice noodles in the bottom of 4 soup bowls.

Ladle broth over the noodles.

Sprinkle green onions for garnish and squeeze some lime juice over soup.

Serves 4 - 6.

Chocolate Strawberries

This is great for a Mother's Day gift or anytime.

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
1 package fresh strawberries
cookie sprinkles (optional)

Rinse strawberries under cold water, drain and pat dry with a paper towel.

Set aside in refrigerator until ready to use.

Break chocolate bars into pieces into 3 separate microwave safe bowls.

Microwave on high for 30 seconds.

Stir and microwave for  

an additional 30 seconds approx.

Keep an eye on chocolate so that it melts evenly. 

Remove bowls carefully from microwave.

Dip strawberries into the chocolate with a clean fork.

Remove strawberry from chocolate and

place strawberries on a parchment lined cooking sheet. 

Sprinkle cookie sprinkles over strawberries, if desired.

Place tray in refrigerator to harden.

Serves 6.

Keep Cool Coffee Cooler

Love coffee drinks but don't like the prices of them.

This recipe is easy and affordable.

This recipe is great for relaxing on a hot day, unwinding after a hard day, entertaining during brunch or anytime.

I've use decaffeinated coffee but you can also use regular coffee if desired.

This recipe has Kahlua in it.

For kiddos you can omit it, if desired 

I've also use low-fat milk and real whipped cream but you can also use whole milk, vegan milk or dairy free whipped cream if desired.

I prefer my coffee sugar free but you can adjust amount of sweetener if desired too.

2 - 4 c. decaf coffee
1/8 - 1 c. reduced fat milk (optional)
1 - 3 T. Kahlua
1/4 - 1 T. each: chocolate syrup, instant espresso granules, sugar (optional)
Whipped cream

Brew coffee according to desired strength. Turn coffee maker off and let cool.

Pour some of the coffee into a clean ice cube tray, put tray in the freezer until frozen.

 Set aside rest of coffee to use later.

When you're ready to serve, remove ice tray from freezer.

In a blender combine frozen coffee cubes, milk, Kahlua, espresso granules. 

Add sugar or dietetic sweetener if desired.

Blend for 20 - 40 seconds or until blended.

Pour into glasses. 

Garnish glasses with a dollop of whipped cream, chocolate syrup and an environmentally safe straw, if desired.

Serves 4.