Honey Butter **

Honey Butter

This is probably my very favorite Honey Butter recipe. I got it from my friend Heather, who is literally the master bread maker in these parts. She has this honey butter {or raspberry honey butter} on supply almost every time we are at their home. Make sure you are patient and really whip it for the full time. I promise, it makes all the difference! {ok, you don't HAVE to, but just trust me}. To make the raspberry honey butter just add raspberry jam when you add the marshmallow cream…you don't need a lot…add to taste!

Honey Butter

1 Cup Honey

1 Cup Butter, slightly softened

7 oz. Marshmallow Cream

1 TBSP Powdered Sugar

Beat honey and butter together with electric mixer for 15 minutes. Scrap sides of bowl once or twice to make sure the ingredients are incorporated well. Stir the marshmallow cream and powdered sugar into the honey mixture until well combined. Store in airtight container in the fridge {will hold up nicely for a few weeks}.

**Side note, I was in a hurry once and wasn't paying attention... I threw all the ingredients in @ the same time. DON'T do that. You will have a mess of liquid-y honey butter. Not so great.

From Annalisa Condie's blog: mcconkiemenublogspot.com

Tongan Sandwiches

1 egg, scrambled per sandwich
1/2 Top Ramon seasoning packet per sandwich (ADD to the egg)
1 package of Top Ramon per sandwich (beef is good)
Sandwich meat of choice (ham or turkey)
Cheese
tomatoes

1- Heat small pot of water to almost boiling. Heat up a frying pan. Put egg mixture in between.

2- Drop one package worth of noodles into boiling water for 20sec.

3- Remove from pot, dip into egg mixture (like making french toast) cover both sides.

4- Put noodles into frying pan. Carefully open crease in the noodles and insert meat, cheese and tomatoes.

5- Pour a little more egg over and flip to cook both sides evenly.

6- Place between two slices of bread and eat this totally carb loaded meal that could only have been invented by big 'ol Polynesians co-eds!
Dan Norton, Hawaii

Scent of Christmas

1 orange, sliced
1 lemon, sliced
2 cinnamon sticks
handful of cranberries
whole cloves
1-2c water

Combine everything into a sauce pan and simmer on low. Keep refrigerated when not heating. Can last up to 2-3weeks.