Oh my goodness these turned out so cute! I’ve been playing around with homemade marshmallows recently for an upcoming story for TheInspiredHome.com and decided to have some Valentine’s Day fun with my recipe. What I ended up with are these adorable, fruit-flavored conversation heart marshmallows.

My homemade marshmallow recipe is super easy to make with just 4 ingredients, but I wanted to do something really unique…so I added freeze dried fruit for gorgeous color and amazing flavor. At first I thought the strawberry flavor was sure to be my favorite…such a pretty pink color and yummy, bright strawberry flavor. But for me, the banana flavor is amazing! With their soft fluffy texture, they taste just like a banana cream pie. Insanely good.

Even better, these are super easy to make. All you need is sugar, water, gelatin, freeze dried fruit and a little cooking spray. The marshmallow fluff is ready in under 20 minutes. They do require a few hours of drying time before you’ll be able to write on them (I used edible marker), so its best to make them the night before you plan to use them. However, once they’ve dried they cut easily and taste wonderful.

I can’t wait to drop a few of these into cups of cocoa (or put them on lollipop sticks) for the kids on Valentine’s Day. Talk about sweet!

Fruity Marshmallow Conversation Hearts
Makes about 36 marshmallows

Ingredients
1/2 cup freeze dried fruit (such as strawberries or bananas, available at Trader Joe’)
2 packets unflavored gelatin
2/3 cup water; 1/2 cup water (divided)
1 cup granulated sugar
confectioner’s sugar for dusting
Red Food-safe marker

Instructions

1. Place freeze dried fruit into a food processor and process until fruit is a fine powder. Pour fruit powder through a sieve to remove any remaining large pieces or seeds. Set powdered fruit aside.
2. Combine gelatin and 2/3 cup of water in the bowl of a stand mixer and let stand for about 5 minutes, until softened. Line a 9×13″ baking pan with parchment paper, then spray with cooking spray.
3. In a small saucepan, combine the remaining 1/2 cup of water and the granulated sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Boil for 2 minutes.
4. Remove saucepan from heat. Using the whisk attachment, turn mixer on to low speed and slowly begin adding the sugar water to the gelatin mixture. Once all of the sugar water is combined, turn mixer to medium high speed and beat until thick and cool, about 10 minutes. Add fruit powder and continue whisking the mixture until it is white and thick and starting to pull away from the sides of the bowl.
5. Using a rubber spatula sprayed with cooking spray, spread the mixture into the prepared pan and let stand until firm. Allow marshmallow mixture to set, uncovered, for 8 hours or overnight.
6. When the marshmallow is firm, spread a piece of parchment paper over your work surface. Sprinkle confectioner’s sugar liberally over the top of the marshmallow then turn out onto the parchment paper. Peel the top layer of parchment from the marshmallow and sprinkle top with additional confectioner’s sugar.
7. Use heart shaped cookie cutters, sprayed lightly with cooking spray, to cut out marshmallow hearts. Use a food safe marker to carefully write conversation heart slogans on the marshmallows. Store marshmallows in an airtight container for up to one week.

We haven’t watched football at all this year. As a house of Bears and Browns (ouch) fans, there really wasn’t anything to see. Nevertheless, come Sunday, I’m sure we’ll be tuned in for the big game just like everybody else. Its safe to say that this year I’m in it for the snacks. And the commercials. But mostly the snacks.

I am a sucker for bar snacks like nachos and wings and have a bad habit of overindulging on Super Bowl Sunday. I’ve ended up with a bellyful of regret after more than a few big games. Thankfully, over the years I’ve learned a thing or two about balance. Since its a lesson I’m trying to impart on my children, especially when it comes to our eating habits at events and parties, I love finding foods that look and taste indulgent but offer some great nutrition and won’t leave you feeling awful when the game ends.

Below I’ve rounded up a few great game day snacks that score big on taste, presentation and nutrition.

Meatballs with Pomegranate Glaze

These gorgeous meatballs look super indulgent but the sweet and tangy glaze is made with pomegranate, a powerful antioxidant. You’re getting some great protein and a serving a fruit to boot.

BLT Lettuce Wraps

These yummy lettuce wraps are an awesome way to satisfy those bacon cravings while still basically eating a salad. They make a great addition to a party buffet. Lay out all the fixings on a platter and watch your guests go crazy for them.

Turkey Spinach Pretzel Sliders with Sriracha Mayo

These are a Friday night favorite at our house. There is so much happening in each mouthful — its a flavorful turkey burger, included with fresh spinach and green onion, creamy, spicy Sriracha mayo and a perfect pretzel bun to finish things off. I dare you to eat just one.

Monster Munch Popcorn Mix

I originally created this yummy sweet and salty snack for a Halloween party but have made it for a number of events since then. Start with freshly popped popcorn, which provides a serving of whole grain, and top it with a drizzle of white chocolate and your favorite candies, nuts and dried fruits. Customize your add-ins to make this snack as healthy (dried cranberries, almonds and dark chocolate chunks?) or indulgent (M&Ms and sprinkles?) as you desire.

Hummus Recipes 4 Ways

Whoa. That roasted beet hummus is calling my name. I’m definitely someone who “eats with my eyes” and those gorgeous colors are calling to me. No “ho-hum” happening with these hummuses.

Air Fried Spicy Chicken Fingers with Sriracha Honey Mustard

I love chicken fingers. Actually, I love fried chicken. Like, really truly love and CRAVE fried chicken. And chicken fingers definitely fall into that same breaded/crunchy/juicy/chicken category so I love them too. What I don’t love is that greasy belly feeling you get after eating a big pile of the fried stuff. These chicken fingers are air fried, so they have that perfect golden fried chicken crunch with almost no oil. Winner winner chicken finger dinner.

Do you have a favorite healthier bar food/game day type snack or are you a purist? I do love a good plate of loaded nachos. Does anybody have a great recipe for those?

Side note: you may have noticed that there’s been an upswing of content on my site recently. I’m still working on the new site layout but would love your thoughts on the changes I’ve made so far in terms of additional content. Too much? Too little? Haven’t noticed? I’d love to hear your feedback!

They had so much fun sipping tea with their pinkies held high and sampling the sweet, tiny treats we prepared for the day. This was such a fun, innocent way to celebrate Valentine’s Day with our littles. They felt so incredibly special that morning. And didn’t mind one bit when mommy and daddy left them with a sitter that night so we could enjoy a quiet dinner on our own

Beyond Valentine’s Day, this would make an adorable theme for a child’s birthday party. For links to the original stories from my site and TheInspiredHome.com, plus a ton of other fun Valentine’s Day food and decor ideas I’ve pinned, visit my Pinterest Board. And if you like this content, please follow me on Pinterest too. I’ve been working hard lately to update my boards to be a little more user-friendly. There you’ll find all of my recipe and entertaining ideas pinned in a super-simple searchable format.

Along those same lines, I should note that I’m in the middle of a major overhaul of my site. I’m hoping to unveil a brand new, more user friendly Homemaker’s Habitat before the end of February and I have a ton of fun new entertaining ideas and family-friendly recipes planned for the coming months as well. If you aren’t already following my social feeds, I hope you’ll join me on this journey.

This recipe for Spaghetti with Garlic Shrimp has long been one of my favorite weeknight pasta dishes because its so simple and easy to throw together.  The shrimp and lemon zest add a wonderful lightness that make it appealing for spring and summer meals (try grilling the shrimp), but the garlic butter sauce has enough richness to work year round.

As with so many pasta recipes, this one is endlessly customizable based on the type of seafood (or chicken) and fresh vegetables you have in the house. Baby spinach is a great choice year round, but in spring and summer I love to sub in fresh asparagus. In fact, I remember one of the first times I ever prepared this for Jon: One day, shortly after we were married, we took a stroll through the farmer’s market in our neighborhood and picked up a couple gorgeous bunches of asparagus. Later that night, he raved at the sight of the finished dish and immediately insisted on snapping a picture:

Life has changed greatly in the many years since this picture was taken, but that memory, and this dish, are still among my favorites.

Spaghetti with Garlic Shrimp, Tomatoes, Spinach and Lemon Zest
Serves 4-6

Ingredients
1 lb. spaghetti
3 Tbs. extra virgin olive oil
1 Tbs. butter
3 cloves garlic, peeled and crushed
2 teaspoons fresh lemon zest and the juice from one lemon
1/2 teaspoon red pepper flakes
3/4 lb. uncooked fresh or frozen shrimp, thawed, peeled and deveined
8 oz fresh baby spinach
10 grape tomatoes, sliced in half
3-4 leaves fresh basil, chopped
1/2 cup fresh parmesean cheese, shredded
Fresh ground pepper and salt to taste

Instructions

1. Fill a large pot with water and season generously with salt, place over high heat to boil. Once the water is boiling, add spaghetti and cook according to package directions until slightly undercooked (for most brands, this will be approximately 9 minutes).
2. While the spaghetti cooks, melt olive oil and butter over medium heat in a large sautéed pan. Add garlic and red pepper flakes and saute for 1 minute, until fragrant. Add the shrimp and sauté over medium heat, turning shrimp occasionally until shrimp are bright pink. Turn heat to low. Add lemon zest and juice from one lemon.
3. Once spaghetti is cooked, ladle about 1/2 cup of the boiling water into your saute pan with the shrimp. Drain spaghetti and add into the saute pan with shrimp.
4. Add spinach to the pan and toss pasta over low heat, gradually adding half of the parmesan cheese, until the water and cheese combine to create a sauce coating the spaghetti and the spinach is wilted. Season with salt and pepper to taste. Add the tomatoes and basil and top with remaining parmesan cheese.

This amazing entree chicken salad recipe is a perfect way to elevate basic chicken tenders and put an adult spin on a favorite childhood food.

Even with kids that eat as adventurously as ours do tend to be hard to read when it comes to dinnertime. On nights when I’m not in the mood for a potential battle, I love making meals that can be slightly customized to make everyone happy and chicken fingers sure do make them happy. But plain ole chicken fingers can feel a little basic for mom and dad. Thats where this salad comes in.

I started this one using an awesome recipe for Cayenne Dusted Chicken Fingers I developed for TheInspiredHome.com. They can be baked in an air fryer (or the oven) for a really great crunch and the cayenne adds just a hint of spice.

Playing off the spiciness of the chicken fingers, I developed a creamy, spicy sweet honey mustard dressing that combines Sriracha, stone ground mustard, honey and freshly squeezed orange juice.

To compliment the honey and mustard in the dressing, I baked up some homemade pretzel bread croutons using some leftover pretzel rolls we had in the house. They added the perfect extra crunch and really make this salad feel like a meal.

Finally, I brought it all together with hearts of romaine (this salad needs a sturdy green), avocado, and orange segments for a fresh, bright note. There’s a little surprise in every bite of this salad. Jon and I gobbled it up and felt totally satisfied after them meal.

While the kids skipped the dressing, they were happy with plain lettuce salads, avocado and orange wedges. So, even though our final meals looked a bit different, we were basically all eating the same thing. That means fewer dirty dishes and more happy bellies.

Citrus Chicken Salad with Spicy Honey Mustard and Pretzel Croutons
Serves 4

Ingredients
1 cup pretzel bread cubes (from 2 or 3 pretzel buns)
1 tablespoon olive oil
1 teaspoon salt
1 large heart of romaine, chopped
1 orange, segmented
1 avocado, seeded and diced
2 green onions, chopped
4 Breaded Chicken Fingers, cut into pieces
Spicy Honey Mustard Dressing (recipe below)

Instructions

1. Preheat oven to 350. Toss pretzel bread cubes with olive oil and salt and spread evenly on a rimmed baking sheet. Place in preheated oven and bake for 20 to 30 minutes, until croutons are crisp and golden. Cool completely.
2. Combine romaine, orange, avocado, and green onion in a large salad bowl. Top with diced chicken fingers and pretzel croutons. Drizzle with dressing and serve immediately.

Spicy Honey Mustard Dressing

Ingredients
1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons honey
1 teaspoon sriracha
2 tablespoons fresh orange juice
salt and pepper to taste

Instructions

1. Combine mayonaise, mustard, honey and Sriracha in a medium bowl and whisk until smooth. Slowly add orange juice in a steady stream until juice is completely incorporated and dressing has a smooth texture. Adjust seasoning with salt and pepper.

When I was a child, my grandmother took a road trip to Minnesota and brought back large tins of wild rice as gifts for our entire family.  I can still recall how smitten I was by the slightly nutty flavor. It added a wonderful new element to my mom’s version of the chicken and cream-of-something casseroles that were so popular in the 1980s. While those canned soup casseroles have long gone out of style, the yummy, nutty-meets-creamy flavors live on in my Roasted Chicken, Mushroom and Wild Rice Soup.

I love making this soup for my own kids. Its such a warm, nutritious meal and one that they gobble up with gusto. In addition to the chicken and mushrooms, this soup is studded with carrots and celery. Sometimes, I’ll even throw in a few handfuls of broccoli or cauliflower and the kids gobble it right up. Instead of using plain wild rice (which would be absolutely fine), I use a wild and brown rice blend which provides added texture and an extra boost of whole grains.

Wild rice requires a pretty lengthy simmering time so its best to start this recipe at least an hour before dinnertime. Alternately, you can toss all of the ingredients into a slow cooker and still get pretty great results (just hold off on adding the half & half and cornstarch until the last 30 minutes).

I like to start by roasting a few budget-friendly chicken thighs in the oven (although chicken breasts will also work or even meat from a store-bought rotisserie chicken). While they cool I prep my veggies and get them into the pot to sautéed with some olive oil. For added flavor, I like to add in some of the juice from the chicken roasting pan. Next I add some fresh thyme and chicken broth and bring the mixture to a boil.

Add your uncooked rice blend and let the mixture simmer for 45 min to an hour. Once the rice has softened, add your cooked, chopped chicken and any extra veggies you care to add (like a cup of chopped broccoli or peas). Finally, add a mixture of half and half and cornstarch and allow the mixture to simmer and thicken for 10 minutes. I always finish my soups with 1 Tablespoon of butter, which adds delicious richness (mont au beurre, as the French say). We love enjoying this with a loaf of hearty French bread and a green salad, if I’m feeling ambitious.

Clearly, this is one of our favorite wintertime family meals and I love when the four of us can sit down to steaming bowls at the table.  I must admit though, on the nights when Jon doesn’t make it home before the kid’s bedtime, this soup is one of my favorites to slurp from a big mug while sitting on the couch in my jammies with a glass of pinot noir in front of a warm fire (or House Hunters).

However you eat it, its sure to warm you up.

Roasted Chicken, Mushroom and Wild Rice Soup
Makes 2 Quarts

Ingredients
4 boneless chicken thighs (or 2 chicken breasts, or you can use meat from a store-bought rotisserie chicken)
2 Tablespoons olive oil, divided
1 medium yellow onion, diced
2 carrots, diced
4 ribs celery, diced
8 oz button mushrooms, diced
1 teaspoon fresh thyme, minced
8 cups low sodium chicken broth
1 cup wild rice or a wild/brown rice blend
1/2 cup half & half
2 teaspoons cornstarch
1 Tablespoon butter
Salt & Pepper to taste

Instructions

1. Preheat oven to 375 f and arrange chicken thighs on a roasting pan. Season with salt and pepper and drizzle with 1 Tablespoon of olive oil. Place pan in preheated oven and roast until chicken skin is golden, about 30 minutes. Allow chicken to rest until cool enough to handle.
2. Meanwhile, heat 1 Tablespoon of olive oil in a dutch oven over medium-high heat. Add onions, celery, carrots and mushrooms and sautée, stirring occasionally until veggies are soft and just started to brown. If desired pour in some of the juices collected in the chicken roasting pan for added flavor. Add thyme and cook for 1 minute more.
3. Add chicken broth to pan and bring to a boil. When mixture is at a boil, add wild rice blend and reduce heat to low. Simmer, covered, for 45 to 60 minutes, until rice is just slightly soft.
4. While rice simmers, remove skin from chicken thighs and dice into bite-size pieces. Add chicken (and any green veggies such as broccoli or peas) to the soup mixture once the rice has cooked.
5. In a small bowl, combine half & half and cornstarch to make a slurry. Make sure the mixture is free of lumps before adding into the soup. Allow soup to simmer over low heat for 10 minutes more. Season generously with salt and pepper. For added richness, stir in 1 Tablespoon of butter and allow it to melt into the soup just before serving.

Its time for our annual holiday card reveal. Creative photo cards have become into something of a tradition for our family. Despite the craziness that this season can sometimes bring, we really enjoy taking the time each year to create something unique and fun to share with family, friends and colleagues.

A friend asked me recently why we go to such trouble to create these during an already-hectic time of year. The answer is simply because we like doing them. Its become a fun way to capture our family in a much-needed annual group photo and also a neat way for Jon and I to come together creatively to make something unique. I like seeing the kids grow and change each year and have a lot of fun dreaming them up. Many of our relatives and friends have told us they look forward to receiving our cards each year, which we take as a huge compliment.

Over the years, we’ve done a Night Before Christmas-theme…

A Madmen-inspired vintage card…

Last year, we emulated famed photographer Annie Leibovitz’s style (check out her gorgeous portraits of the British Royals).

After all the ups-and-downs we’ve experienced this year, we are feeling especially grateful for the simple blessings in our lives: healthy children, a (finally completely repaired) roof over our heads. That sort of thing.

Borrowing heavily from the master of folkloric holiday imagery, Norman Rockwell, we chose to do something unapologetically festive this year:

Photo design by http://www.tinyprints.com

Its probably worth noting that we aren’t nearly this idyllic in real life. There is absolutely some Christmas cookie bribery happening behind the scenes to get the kids’ cooperation. Given my history struggling with anxiety and depression, Jon is careful to remind me each year not to go overboard stressing myself out about something as trivial as a card.

Happily, at this point, its evolved into something we all really enjoy doing. A visual representation of our family enjoying a very special time each year. And isn’t that what the holidays are all about really? These are our holiday memories.

However you celebrate, happy holidays from our family to yours!

Note: all card designs are by tinyprints. We order our cards from them each year. This is not a sponsored post and I am in no way compensated for using their services. We just really like their cards.

Between late-night holiday movie marathons and dark, snowy mornings our weekday routine has been a mess the past few weeks. This morning, Lilly was late for the first bell, a good reminder that our mornings need a serious tweak. The first place we’re going to start is with breakfast: Its time to dust off the granola recipe.

My favorite homemade granola recipe is as easy to make as boxed cereal, but it packs a serious nutrition punch. It’s delicious with milk (on cold days try it with warm milk!), perfect with a dollop of Greek yogurt or, when you’re feeling especially rushed, it’s easy to eat by the handful on the run.

We keep ours in an airtight jar on the countertop where the colorful fruit bits look especially pretty — in fact, its pretty enough to give as a gift. I’m planning to make a double batch this week, keeping half for our family and packing the rest in pretty glass jars for gifting to teachers, neighbors and friends. Attached the recipe with the card and the recipients might enjoy this treat long after the first batch is gone.

Cherry Berry Granola

Ingredients
5 cups old fashioned rolled oats
3/4 cup chopped walnuts
1/2 cup slivered almonds
1 Tablespoons toasted sesame seeds (optional)
1/2 cup (1 stick) unsalted butter, melted
1/3 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup freeze dried strawberries
1/4 cup dried cherries

Instructions

1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Combine oats, nuts and sesame seeds (if using) in a large bowl and toss to combine.
2. In a small bowl, stir together melted butter, honey, vanilla extract and salt.
3. Pour honey mixture over the dry ingredients and toss until evenly combined. Spread the mixture onto prepared baking sheet to create one even layer.
4. Place baking sheet in preheated oven for 30 minutes. Granola will be fragrant and golden at the edges when cooked. Remove baking sheet from oven and, use a rubber spatula to gently press the granola into the pan. Allow to cool completely.
5. When completely cool, use a spatula to begin gently breaking the granola into pieces. If preferred, dump the entire pan into a large bowl and break granola into pieces with your hands. Add the strawberries and cherries and toss until evenly mixed. Granola will store for up to three weeks in airtight containers.

During the past few years, I’ve gotten used to the somewhat unpredictable demands of freelance work. There have been times where I’ve juggled multiple projects for five or six clients at once. Other times, paid client projects only require a few hours each month. One thing, however, seems pretty predictable — the holidays are almost always a slow point for freelance work. For that I am eternally grateful.

Each year I feel slight twinges of panic wondering if my career has officially ended instead of simply a sign of the season. But more than anything, each December I feel grateful. Because right now, I get to concentrate on my family during a particularly special time of year.

Last week our Elf on the Shelf arrived. Since I had time on my hands, I decided to make it special for the kids. So, when Jon arrived home from a business dinner he found me elbow deep in Christmas decorations, setting up an elaborate arrival scene, featuring our elf, a homemade advent calendar and a make-your-own cinnamon toast station at the breakfast table (our elf is named Cinnamon Toast). My bewildered husband thought for sure I’d lost my mind.

After the initial arrival celebration, our elf’s creativity plummets considerably. She can usually be found sitting on the Christmas tree (again!) or sliding down the bannister (again). Even so, the kids take great delight in the whole production.

I’ve found the elf to be a great way to bring some fun to the advent calendar. The past couple years I’ve fashioned a homemade version using a few pinterest printables and paper lunch sacs. Each numbered package contains the day’s nativity related bible verse, a suggested christmas activity and a prize. I didn’t want to include toys or candy in the packages this year (they get so much already this time of year) so to make it fun, I purchased a small Christmas-themed lego set and included a few pieces in each package. By the 24th, we’ll have built the entire scene.

I’ve found particular joy in sharing all of this with Lillian. At five years old, she is absolutely delighted by everything Christmas related. As cliche as it sounds, watching her truly makes me feel like a kid again. But it also feels a little bittersweet. Now that she’s in elementary school I know these days are fleeting. I don’t imagine there will be many more years like this before I find myself reading her “Yes Virginia, There Is a Santa Claus,” with tears streaming down my face.

With that in mind, we’re doing less. I’m doing less. Less work, less blogging, fewer parties and commitments. This Christmas the most important gift I can give my family is time. Because, right now, while they’re little, it really is magical. And like all magic, it can’t last forever.

Photo courtesy of Karli at Casa Verde

On Sunday we hosted our neighbors for an early Thanksgiving feast. It was a delightful night, marking exactly five years since we moved into this house. The night was all about giving thanks for the friendships we’ve forged with this wonderful tribe. Ours is the universal story of neighbors: we’ve shared laughter and tears and glasses of wine. We’ve looked after each other’s children, dropped off meals, borrowed power tools and hauled furniture.

Photo by Karli at Casa Verde

And yet. We’ve never enjoyed a formal meal together. Cookouts yes. A sit down meal with china and crystal? No. Fueled by a strong hankering for turkey and a potluck style menu plan, Jon and I felt up to the task.  Incredibly, all nine of the children in attendance stayed content long enough for all of the adults to (briefly) enjoy a formal meal and a glass of wine. It felt magical. And also somewhat intimidating in the planning.

As soon as we extended the invitation, I knew I wanted to set a table using our china and crystal. But I quickly realized that, beyond the basic serving pieces, I don’t really own much in the way of fancy table linens or placemats. I don’t have a single charger plate or candlestick. None of those special pieces that my mother would use to dress up the dining room for an event. So I improvised. Cheaply. The end result created an elegant-meets-rustic table that is easy to replicate using your own mix of dishes, tea towels and creativity.

Start by arranging a hodgepodge of dark blue tea towels and cutting boards at the center of the table to create a rustic foundation. Arrange fresh cut, seasonal herbs in mismatched jars to add a lush, natural touch and inviting aroma. Artisan breads and homemade compound butters (see recipe below) placed on the cutting boards serve double duty as both decor and appetizer.

White china dishes provide a clean background at each place setting and gift tags make wonderful, inexpensive place cards tied around the napkins with pieces of twine. In lieu of placemats, provide each guest with a sheet of card stock,  printed with the words “give thanks” and blank lines to fill in their blessings. Its a fun conversation starter, not to mention an inexpensive way to round out the table.

Overall, I was very pleased with how well our table came together. Our guests felt welcomed and special and the breads and herbs are still being enjoyed. In particular, I am loving the cranberry honey butter slathered on toasted slices of cranberry walnut bread. Its my new favorite breakfast and snack. A pot of this butter and a loaf of yummy bread would also make a lovely hostess gift if you’re headed elsewhere for Thanksgiving.

No matter where or how you’re planning to celebrate Thanksgiving, I wish you a happy, healthy (and delicious) holiday!

Cranberry Honey Butter
Makes 3/4 cup of compound butter

Ingredients
1/4 cup Cranberry Sauce
2 teaspoons honey
1/2 cup butter, softened

Instructions

1. Combine ingredients in a food processor and blend until evenly combined.
2. Transfer butter to a small container, cover and chill.
3. To serve, remove cranberry butter from refrigerator and allow to soften at least 20 minutes before serving. Butter can be stored refrigerated for up to two weeks.