Honey Peanut Butter Cookies

HONEY PEANUT BUTTER COOKIES

The day before:

1 cup all-purpose organic flour (I used rice and kamut) soaked in 1/2 c. oats and 1/2 c. yogurt and  4 Tbl. softened butter for 12-24 hours.

The next day:

1/2 cup honey

1/2 cup creamy or crunchy organic peanut butter 

1 farm fresh egg 

1 teaspoon pure vanilla extract

1/2 tsp. baking soda

1/4 teaspoon salt

1. Heat the oven to 375°. 

2. Add the rest of the ingredients to the flour mixture.  Mix really well.

3. Chill for 20 minutes. 

4. Drop cookies onto the baking sheet, and then use a fork to gently press a crosshatch pattern into the top of each one.

5. Bake until lightly browned, about 15-20 minutes (a little less for smaller cookies). Transfer the cookies to wire racks to cool. Store in an airtight container or freeze.

Yogurt Dough Soft Pretzels with Cheesy Jalapeno Dip

Yogurt Dough Soft Pretzels


Ingredients:
3 c. freshly ground flour (I used 1/2 kamut and 1/2 rice)
1-1 1/2 c. yogurt


Soak 12-24 hours. Soaking 24 hours will ensure the pretzels will rise beautifully! :D


When ready to make them, add:


2 tsp. baking soda


While working dough, heat 1/3 c. baking soda and 5 c. water to a boil and remove from heat.  Preheat oven to 400 degrees.


Use extra flour to get the dough elastic-y (is that a word?).  Divide into 12 or so pieces. Roll each into a "snake" about a foot long. Shape into pretzels.  Dip into baking soda water and put right on a buttered pan (Stoneware is my favorite).  Sprinkle with kosker or sea salt ( I used fine sea salt and it worked wonderfully.)  
Bake about 10 minutes.


Cheesy Jalapeno Dip

Ingredients:
2 Tablespoons butter
2 T.  flour (I used rice)
salt and pepper to taste
3/4 - 1 c. water, broth or milk
OR the night before I soaked the flour in the water)
1 clove garlic, finely minced
1 jalapeno, finely minced
1 c. cheese, grated
1/2 - 1 tsp. cayenne pepper


Note: This dip isn't too spicy when fresh, but if you store extras in the fridge, beware! It'll knock your socks off!


In small sauce pan, melt butter over medium heat.  Add flour, salt and pepper and whisk to combine, cooking about one minute until smooth.  Add milk, whisking constantly.  Add garlic and jalapeno.  Switch to wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon.  Remove from heat and stir in cheese and cayenne pepper (to taste)


We have had this twice in the last month. Oh, so good! :D

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Spinach and Fruit Salad with Raspberry-Orange Vinaigrette

Spinach and fruit salad
This recipe idea came from my cousin-in-law, who brought it over for dinner one night.  My sons and I fell in love with it and decided to re-create it.

Ingredients:


 3-4 cups of baby spinach
1 apple, diced
1 orange, diced, separated
1/3 c. raisins, soaked for 30 minutes
1/2 c. blueberries
2-3 slices of bacon, cooked, cooled and crumbled

Mix together and serve with Raspberry Vinegaretter (below)

Raspberry Orange Vinaigrette

This dressing is delicious, sweet, tangy, and a beautiful color.  Even my 4 year old loved this dressing! :D I used the jar method and the boys loved shaking it as hard as they could :D

Ingredients

·                                 1/4 cup grated/minced onion (half of a small onion)(opt)

·                                 1/2 cup raspberry vinegar (white wine vinegar or 1/4 c. apple cider vinegar and 1/4 c. raspberry juice (I thawed and drained some frozen raspberries ) will work just fine too)

·                                 2 Tablespoons honey (warmed

·                                 1 teaspoon dry mustard

·                                 1 teaspoon salt

·                                 1 cup olive oil

·                                 grated rind of one orange (2-3 Tablespoons)

·                                 1-1/2 teaspoons poppy seeds (soaked 30 minutes)

Directions

3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Mince the onion (if you are using). Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the oil to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.