Blender Salsa

We can all agree that fresh salsa tastes so much better than anything you can find on the shelf at the store. But we can also all agree that making homemade salsa takes a lot longer than just cracking open a bottle of Pace Picante. But what if there were a happy middle? A salsa that tastes fresh, but takes half the time? Wish granted. By using canned tomatoes you avoid the time it takes to blanch, peel and seed the tomatoes (and your hands aren't made raw in the process) and this can be made year round when tomatoes aren't in season or cost a ridiculous amount (paying $1.50 per tomato here was getting real old real fast). And honestly, this tastes amazing. I actually prefer this texture over salsa with fresh tomatoes which tend to get a bit watery with all the tomato juice.  10-15 minutes tops and you've got fresh salsa on the table ready to be devoured! And believe me, it will be.

1 can regular diced tomates
2 cans “Rotel” brand diced tomatoes with green chilies
1 bunch of cilantro, chopped
Juice from 2-3 limes
2 garlic cloves
half a white onion, chopped
½ c green onions, sliced
1 green bell pepper (can add a red too if you like), chopped
3/4 tsp salt
1/2 tsp pepper
1/2 tsp sugar
In a blender or food processor blend all ingredients, except one can of diced tomato, stir that in after it is blended to add a little texture. Can eat immediately, but if refrigerated in a covered bowl for a couple hours the flavors meld beautifully. This makes a lot, so you can also half the recipe.

Source | Brooke Maureau

{healthy} Almond Butter Chocolate Chip Fruit Dip

Another favorite after school snack that is not only delicious but protein packed too. Only 4 ingredients, most of which are always on hand (I'm not the only one who keeps a year supply of chocolate chips on hand, am I??)  and it takes no more than 5 minutes to whip together. Meaning the kids are happy and mom is too!

1 cup Greek Vanilla Yogurt
1/3 cup almond butter (or peanut butter)
1 tablespoon organic honey
1/4 cup of mini dark chocolate chips

Add greek yogurt, almond butter and honey to a medium bowl and beat on medium speed until well blended and smooth. Fold in chocolate chips and serve with fresh fruit.

Source | Fit Foodie Finds

Restaurant Style Olive Oil Bread Dip

I'm an appetizer kinda girl. When we go out to eat I could easily get filled up on all the chips and salsa, rolls with honey butter and most definitely warm bread with olive oil dip. There's just something about the way the olive oil melds together perfectly with the zest of balsamic vinegar that just keeps me coming back for more. And more. And more. I love that I can now get my fix anytime I want at home. A nice pasta with a tossed salad and a loaf of ciabatta bread with this dip and my kitchen is suddenly transformed into a five star restaurant. Or at least a four star, I take points off for the table we bought on Trade Me with the seats that fall off when you sit down. Hashtag temporary living problems.

1/4 cup olive oil
5 cloves garlic
2 tablespoons balsamic vinegar
1 tablespoons Parmesan cheese
1 tablespoon crushed dried oregano
Kosher salt and fresh ground black pepper, to taste
1 Loaf of your favorite Italian bread, sliced

Pour the olive oil into a small dish and use a garlic press to press the garlic cloves into the oil and gently stir. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with kosher salt and fresh ground black pepper. Serve with warm bread.

Source | Allrecipes

BBQ Potato Chips

We love BBQ potato chips around these parts so when the kids found out that I was going to attempt a home made version they were equally excited and skeptical, not sure if they could beat the store bought variety.  My daughter had the tedious task of patting dry each individual slice but after eating just one chip she said it was totally worth it and volunteered to pat dry the potatoes every time as long as I promised to make them lots. And I couldn't stop the other kids from sneaking some while we were making them. I'll tell you what, I've never gotten a reaction like this from store bought chips, so to say they were a hit is a definite understatement!

4 russet potatoes
vegetable oil (for frying-enough to fill about 2 inches of the pot)

Seasoning:
1 teaspoon paprika
3/4 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon salt
dash fresh black pepper

Wash or peel the potatoes then use a mandoline (or I just used a cheese slicer and it worked great) to thinly slice potatoes about 1/4-inch-thick. Try to cut them evenly so that they will cook at the same rate. Fill a large bowl with water and immediately soak potatoes for about 30 min to remove the excess starch. Meanwhile, mix the seasoning ingredients together and set aside. Remove potatoes and use paper towels to pat dry and remove all excess water. Heat vegetable oil in a stockpot over medium high heat. Working in batches, add potato slices to form a single layer in the pot, and cook until evenly golden and crispy, about 3-4 minutes (a little longer if they are sliced thicker). Transfer to a paper towel-lined plate and immediately lightly sprinkle with seasoning mix.

Source | Kitchenaid 

Garlic Parmesan Oven Roasted Green Beans

I feel like I'm always making the same side dishes for every meal, so I'm trying to branch out a little. Some of my creative endeavors haven't been quite the hit I was hoping they would be, but this right here hit the jack pot! I've never been a huge green bean fan, when it comes to veggies they just don't do it for me. But this right here was their redemption. They were so delicious and were even a hit among {some} of my kids. Ahem, not naming names...they'll definitely be making a repeat visit to our table again soon!

12 oz green beans, ends trimmed
2 tsp olive oil
kosher salt and fresh cracked pepper, to taste
1/4 tsp garlic powder
1 1/2 tbsp grated parmesan cheese, plus more to garnish

Preheat the oven to 425°F. In a large ziploc bag, toss green beans with olive oil, salt and pepper, garlic powder and parmesan cheese. Lay in a single layer on a baking sheet and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn then bake an additional 5 minutes. Remove from the oven and sprinkle with a little extra parmesan before serving.

*Source: Skinny Taste

Boston Brown Oven Roasted Potatoes

Oh you guys, these are not your typical oven roasted potatoes. The melted butter and seasonings work together like magic to transform ordinary roasted potatoes into the extraordinary. If ever there is a need for a potato side dish I go straight for these, especially if we're having a barbecue, it's the perfect companion to grilled meats. A friend passed this gem along years ago and it never gets old, the more you make it, the more you find yourself craving it!

8 potatoes
½ c butter
1 Tbs paprika
2 tsp salt
1 Tbs seasoned salt
½ tsp pepper

Preheat oven to broil and line a baking sheet with tin foil. Peel and dice potatoes (or scrub them good and leave the peel on). Parboil potatoes until just tender, but still firm. Melt butter in a large bowl and add seasonings stir until combined then add diced potatoes and toss to coat evenly. Pour onto a foil lined baking sheet and broil for about 20-25 minutes, turning halfway through, until lightly browned and crispy on top.

Source | Michelle Port

 

Garlic Parmesan Twisted Breadsticks

I have the worst track record when it comes to rolls and things of that nature. No matter how perfectly I follow the recipe, they always seems to turn out flat and dense. So if I find a recipe that is fail proof even for me, then I hold onto it like it's gold. So far I have found the perfect dinner roll recipe that makes feel all sorts of domesticated, and now I can finally add a breadstick recipe. I know a breadstick seems pretty basic, but I'm telling you, when it says "stick" I'm pretty sure it's not meant to be as hard as a stick, which has happened plenty of times in the past. When I first made this recipe I was a little skeptical because it has such a short rise time, but they fluffed up just the right amount and the twist helps give it that little extra oomph. And the melted garlic butter with parmesan infuses the perfect amount of flavor. And the fact that it has such a short rise time is perfect because I'm not always thinking about dinner around 3:00 when I would normally have to start the bread to give it enough time rise.This is definitely going down in the official book as a keeper!

For the dough:
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
4 - 4 1/2 cups flour
1 tsp salt

Butter Spread:
6 Tbs butter, divided
1/2 tsp garlic salt
1/2 cup grated parmesan cheese, divided

In a small bowl mix warm water, yeast and sugar. Set aside and let proof for 5-10 min or until foamy. In a large bowl sift flour and salt then stir in yeast mixture when ready. Mix until smooth, adding more flour if too sticky, then cover and let raise for 10 minutes. Roll out dough into a large square on a floured surface. Soften 4 Tbs of butter then mix in garlic salt and 1/4 cup parmesan cheese. Brush on dough then fold in half and cut into 1 inch strips. Twist the two halves together on each breadstick and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until lightly brown. Immediately after baking, brush with remaining 2 Tb butter and sprinkle with a little more garlic salt and remaining 1/4 cup grated parmesan cheese.

Source | Fav Family Recipes

Mediterranean Orzo Salad

Have you ever woken up in the morning already excited about what you're going to cook for dinner that night? This dish did that to me. I was craving it all day long and started making dinner early because I couldn't wait to devour it. You can serve it as a side dish, but for a main dish I sauteed some diced chicken in olive oil to toss in with it to make it a little heartier. I could seriously eat this for dinner every single night and never get tired of it!

Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil

Salad:
12 ounces orzo pasta
5 cups chicken broth
2 cups grape or cherry tomatoes, halved
4 tablespoons thinly sliced chives or green onions
3 tablespoons chopped fresh basil
1 cup baby spinach, coarsely chopped
Salt and pepper to taste
1 cup feta cheese, crumbled
½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
*Optional: add diced cooked chicken for a main dish

For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and spinach. Pour the vinaigrette over the salad and stir until evenly coated. Season with salt and pepper, then sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

*Source: Mel's Kitchen Cafe

Italian Herb and Sea Salt Focaccia Bread

This bread is just divine. I love the chewy texture, the infusion of herbs and the crisp and flakey golden top. It's delicious when paired with your favorite pasta dish (a few of my favorites are here, here and here), or I like to eat it dipped in marinara sauce. It reminds me of my poor college days at BYU when I would eat Pizza Hut breadsticks dipped in pizza sauce from the Cougareat food court almost every day for lunch. Except this tastes like 100 times better. And I'm not cramming for exams while stuffing my face.

1 C warm water
1/3 C olive oil
2 tsp sugar
1 ¼ tsp salt
3 C flour
2 tsp yeast
2 tsp dried Italian seasoning
Topping:
¼ C olive oil    
2 tsp dried oregano
4 cloves garlic, minced                  
½ C fresh grated parmesan cheese
1 tsp coarse sea salt
2 tsp fresh rosemary

Add yeast and sugar to warm water, set aside and let proof for 5-10 minutes. In a separate bowl, sift flour, salt and Italian seasoning. Mix yeast and water mixture into the dry ingredients then add the olive oil. Knead together for about 5 minutes then add to an oiled bowl, cover and let rise for about an hour. When the dough is double in size, evenly press dough into a greased 9x13 baking dish. Use your fingertips to make dimples in the dough. Cover and let rise in a warm place for 30 min. While the dough is rising, heat olive oil in skillet, stir in oregano, rosemary and garlic then immediately remove from the heat. Spoon olive oil mixture evenly over dough and sprinkle with parmesan and sea salt. Bake at 400 for 20 min, or until lightly browned.

*Source: an old bread machine recipe book, not sure who the manufacturer was

 

Funeral Potatoes {with real potatoes and no creamed soup}

Half of you reading this will nod your head and know exactly what I'm talking about, while the other half will be wondering what in the heck is so appetizing about any dish with "funeral" in the title. This dish is like a Utah legacy, although unlike it's jello with shredded carrots counterpart, these actually taste amazing! I believe they get their name because they were most likely to be found on the table during a funeral luncheon, and the dish would most likely be found empty when it's over. These have been a guilty pleasure of mine for years, I always skip the main dish and fill up my plate with these potatoes and savor every last bite. I previously wrote about my hasbrown woes, and since the original recipe calls for frozen hashbrowns I thought my love affair with this dish would be put on hold. I tried making them using my homemade hashbrown recipe and subbed out the cream of chicken soup with a homemade version and holy hannah! We're back in the game people.

7-8 Russet potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
3 cups shredded sharp cheddar cheese
1/2 cup light sour cream
 Topping:
3 cups cornflakes, lightly crushed
4 tablespoons butter, melted

*For a main dish, just added chopped cooked ham

The night before, peel and boil whole potatoes for about 25-30 minutes, or until tender all the way through (don't over cook them so that they fall apart). Refrigerate overnight. When ready to use them, shred potatoes using a cheese grater then set aside. Preheat oven to 350. Melt 3 Tbs butter in a large pot over medium heat. Stir in the flour and cook, stirring constantly, for about a minute. Slowly whisk in the milk and broth. Add the salt and pepper. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in 2 cups shredded cheese and sour cream until smooth. Gently mix in the shredded potatoes, lifting and folding the mixture until well combined. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Spoot the potato mixture into a 9X13-inch baking dish and top with 1 cup shredded cheese then the buttered cornflakes. Bake uncovered for 40-45 minutes, until hot and bubbly around the edges.

 

{copy cat} Chipotle Cilantro Lime rice

Oh how I miss Chipotle! But the good news is that I can make their delicious cilantro lime rice at home to use as a side dish, in a rice bowl or wrapped up in a burrito and {almost} feel like I'm right at home.

2/3 C rice (Basmati is recommended, but I use long grain rice and it works great)
1 C chicken broth
2 Tb butter
1 lime
½ C chopped cilantro leaves
1/2 tsp salt

 Saute rice in butter for a few minutes, add chicken broth and salt then bring to a boil. Reduce heat and cover then cook for 20-25 minutes or until liquid is absorbed. Fluff cooked rice with fork, add lime juice and cilantro then fluff again. let sit for 5-10 minutes then serve warm.

*source: adapted from Chipotle Fan

Oven Baked Brown Rice {the best way to cook brown rice}

In the great brown vs white rice debate, brown is clearly the winner when it comes to nutrition, but not necessarily when it comes to taste.  Every time I attempted cooking it before, it would always come out mushy or with hard crunchy bits. Until this recipe came into my life. Guaranteed fluffy and flavorful every single time. I find myself bent over the dish eating it by the forkful before I even dish it up. It's easy to prepare, but does take a while to cook, so plan accordingly.

1 1/2 cups brown rice
2 1/2 cups chicken broth
1/2 tsp salt

Preheat the oven to 350 degrees. Add rice, salt and broth to a 3-quart baking dish and cover tightly with aluminum foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork.

*Source: Mel's Kitchen Cafe

Best of 2014

Happy New Year! We rung in the new year on a beautiful secluded beach in Golden Bay here on the South Island of New Zealand. It was perfect in every way. We're headed off to explore a little of the North Island in a few days (thank goodness for scheduled posts :), but I just wanted to check in and tell you thank you for all of your support these past few months. I've really enjoyed starting up this blog again after such a long break. I am so excited to have all our family recipes in one place and I've loved the chance I've had to share our favorite dishes with you, because I believe all good things deserve to be shared. I know this is just a tiny little small time blog in a world that's over saturated with big time recipe blogs, but I've enjoyed sharing this little space with you. I've appreciated all of your kind words, thoughtful comments and positive feedback, it means a lot. Here's a little recap of the most popular recipes from the past year (well, technically like the past 4 months, but you get the idea), along with my own personal favorites (which is really hard to do because every recipe on here is my favorite, other wise I wouldn't be posting it). I wish you all a wonderful and delicious new year!

Main Dish

Most Popular: Slow Cooker Sour Cream Chicken

My Favorite: Shredded Beef Enchiladas

Soup

Most Popular: Lion House Creamy Chicken Noodle Soup

My Favorite: Tomato Bisque Soup

Appetizer

Most Popular: Giada's Fried Ravioli

My Favorite: Hot Pizza Dip

Salad

Most Popular: Potluck Pasta Salad

My Favorite: Craisen Spinach Salad with Candied Almonds and Citrus Vinaigrette

Side Dish

Most Popular: Broiled Cheesy Garlic Bread

My Favorite: Cowboy Caviar

Breakfast

Most Popular: Kneader's Cinnamon Syrup

My Favorite: Glazed Cinnamon Scones

Dessert

Most Popular: Pizookie Bars

My Favorite: Chocolate Eclair Cake

Hot Pizza Dip

You might not want to make this, because once you take one bite you're not going to be able to stop. Which is exactly what happened several years ago at a family Christmas party when my cousin brought this. I wanted to hide in the pantry and eat the entire thing. It's just a creamy, cheesy, saucy hot mess that you can't keep your hands off. Seriously, the quickest, easiest and most delicious appetizer ever!

8 oz cream cheese
1 tsp Italian seasoning
1 1/2 C shredded mozzarella
1/2 C grated parmesan cheese,
1 8 oz jar pizza sauce
1 loaf french bread, cut into 2 inch cubes

Combine softened cream cheese and Italian seasoning then spread on bottom dish. In bowl combine mozzarella and parmesan then sprinkle half on top of the cream cheese, followed by the pizza sauce then top with the remaining cheese. Bake at 350 for 15-20 minutes. Serve with cubed bread for dipping.

*Source: Krystal Lloyd

 

Rosemary and Parmesan Red Potatoes

Because sometimes mashed potatoes just get a little boring. I love this alternative because it looks fancy, tastes delicious and takes less time to prepare. Sometimes I get tired of my old recipe so they get tossed, but this one has stuck around for at least ten years and it ain't going any where any time soon. That's how you know it's a winner.

5-6 small red potatoes
4 Tbs butter
1/3 cup shredded parmesan
1 Tbs chopped fresh rosemary
1 tsp dried basil
salt and pepper, to taste

Wash, but don’t peel potatoes. Cut into cubes and boil until tender. Drain then return to pan. Gently mix in butter, parmesan and seasonings then serve warm.

*Source: unknown

 

Feta Bruschetta

What's not to love about this fresh and tasty appetizer? It's the perfect finger food to serve at parties and is a fabulous way to jazz up the usual french bread side dish with meals. I'm a little picky with my bruschetta, I like to keep it simple. And this right here is perfect, simple, light and bursting with flavor.

3-4 roma tomatoes, diced
8 fresh basil leaves, chopped, or ½ Tbs dried basil
¼ C olive oil
2 tsp balsamic vinegar
2 cloves garlic, minced
¼ C crumbled feta
Salt to taste
¼ C shredded parmesean
8-10 slices sour dough or baguette, each about ½ in thick
*my sweet friend, Ali in Switzerland passed along the tip to brush olive oil mixed with coarse salt or dried herbs on the bread before toasting to bring the bruschetta to a whole new level. I love that idea and will definitely be trying it next time- you should too!

Preheat oven on broil. In a bowl, combine tomatoes, basil, olive oil, balsamic vinegar, feta, garlic and salt. Place the bread on a cookie sheet and broil, until lightly toasted, about 2 min. Remove from oven, flip each slice over then spoon on tomatoes and sprinkle with parmesean. Return to oven for 2 min or until tomatoes are warm.

*Source: Tiffany Munns

 

Potluck Pasta Salad

I've never had much luck when it comes to pasta salads. It's like I show up with my bowl at a potluck and then do the walk of shame as I take it home almost untouched. Until now. When my friend first made this it was love at first taste. This pasta salad is in a league of its own. The dressing ingredients may seem a little odd, but trust me on this one, they all come together just beautifully. I've made this on multiple occasions and every time I come home with an empty bowl and a few requests for the recipe. So glad I can finally redeem myself in the potluck circuit, phew, check that off my bucket list.

1 package pasta (like tri-colored rotini)
1 bell pepper, chopped (green, yellow, orange or red)
2 medium tomatoes, chopped (or 1 pint cherry tomatoes, halved)
3/4 cup crumbled feta cheese
8 small fully cooked smoked sausages, sliced (or if you used uncooked sausages, just fry them up beforehand)

Dressing:
1/4 cup white vinegar
3 Tablespoons Sugar
3 Tablespoons vegetable oil
1 Tablespoon ketchup
1/2 teaspoon celery salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard

Cook pasta according to package directions. Drain then rinse with cold water. Prepare tomatoes, pepper and sausages then mix together in a large bowl with pasta noodles. Mix dressing ingredients in a blender, or whisk vigorously until sugar is dissolved. Pour over pasta salad and toss until evenly coated. Add feta cheese and gently toss. Cover and refrigerate about an hour before serving. .

*Source: Julie Tovey

 

Holy Guacamole

Forgive me for the title, you know I just couldn't resist, no matter how cheesy it is. But this guacamole really is of a higher dimension. The added ingredients perfectly compliment the avocado and just give it a little somethin' somethin' to vamp up the boring old guac. One bite and it will have you saying, "holy guacamole!" Okay, I'll stop now.

¼ C sour cream
3-4 avocadoes
3 Tbs salsa (optional-I didn't have any on hand this time)
dash of Tabasco sauce
¼ tsp salt
¼ tsp garlic powder
¼ tsp cumin
½ Tbs lime juice

Mash avocados, then mix in the remaining ingredients and serve with tortilla chips.

Source | Michelle Port

Restaurant Style Spanish Rice

It's no secret that I love Mexican food. And every good Mexican dish needs a great side kick. This Spanish Rice recipe that my friend passed along years ago has been the delicious side kick to many many meals over the years. I've tried a couple of different recpies for Spanish Rice and this is definitely the winner!

1 ½ C white long grain rice (not Minute Rice)
1 Tbs olive oil
2 T chopped, minced onion
2 C chicken broth
1 8oz can tomato sauce (or salsa-thanks for the tip, Tricia!)
1 tsp garlic powder
Salt to taste
1 Tbs taco seasoning

Saute oil, onion, and rice over medium heat until rice is golden and onions are soft. Add chicken broth, tomato sauce, and seasonings, bring to a boil. Reduce heat to low, cover. Simmer 25-30 minutes, or until liquid is absorbed. Fluff and enjoy.

*Source: Chelsea Figgins

Fluffy Crescent Dinner Rolls with Whipped Honey Butter

When it comes to dinner rolls, these are the IT rolls. It's not because these are the only rolls I've ever made, but because these are the only rolls I've ever made that have actually turned out. They are perfectly light and buttery every single time, they're hard to mess up and even harder to stop after eating only one! These definitely take center stage next to the turkey on our Thanksgiving table.

½ C warm water
1 ½ Tbs yeast
4 C flour
1/3 C white sugar
1 tsp salt
½ C warm milk
1 egg
1/3 C butter, melted
¼ C butter softened (to spread)

Add yeast and a sprinkle of sugar to warm water and set aside for 5-10 min to let proof. Sift together flour, sugar and salt. Whisk egg and 1/3 cup melted butter into warm milk, mix into yeast then add to flour mixture and stir well. Knead dough for a few minutes then cover bowl and let rise until double in size (about an hour). Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1-2 hours, or until fluffy and double in size. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden. Brush on butter then serve warm.

And what better to serve them with than this amazing Whipped Honey Butter? Seriously divine. Just sit back and watch these get gobbled up at your Thanksgiving dinner. Gobble, gobble, see what I did there?

1 stick butter, room temp
½ C powdered sugar
½ C honey
1 tsp ground cinnamon

Whip the butter for about 5 minutes then add the powdered sugar, honey and cinnamon. Whip again until smooth and fluffy. Cover and store at room temperature.

*Source: Rolls- Allrecipes.com, honey butter- Cupcake Diaries