Homemade Organic Copycat Chick-Fil-A Polynesian Sauce

According to the Chick-Fil-A Polynesian Sauce vs. Marzetti Honey French Dressing video, this recipe will also double as a copycat Marzetti Honey French Dressing recipe.

 Here’s What You’ll  Need:

  • 1/3 cup organic sunflower oil; OR organic olive oil
  • 1/3 cup unchlorinated and unfluoridated water
  • 1/4 cup organic cane sugar
  • 2 Tbsp. raw organic honey (local honey from real honeybees)
  • 2 Tbsp. organic raw apple cider vinegar
  • 2 Tbsp. organic distilled white vinegar
  • 1 Tbsp. organic tomato paste (not heaping)
  • 1 tsp. Real Salt
  • 1 tsp. organic paprika
  • 3/4 tsp. organic dry yellow mustard
  • 1/4 tsp. organic beet juice (from making Homemade Organic Roasted Beets)
  • 1/8 tsp. organic granulated onion
  • 1/8 tsp. organic granulated garlic
  • 1 tsp. organic arrowroot powder

Here’s How I do it:

  1. Mix all ingredients into a 2 quart Chef’s saucepan and whisk until smooth.
  2. Bring to a boil and immediately reduce to a simmer; Stir until thickened, approximately 3 minutes.
  3. This mixture will thicken as it cools.
  4. Allow to cool completely before placing into a pint jar.
  5. Place a tight-fitting lid onto the jar and place into the refrigerator.
  6. This is fine to eat immediately, but tastes even better the next day after being in the refrigerator.
  7. Enjoy!

Homemade Organic Jalapeno Honey Citrus Dressing

Here’s What You’ll Need:

  • 1/4 cup organic first-cold pressed olive oil
  • 1/4 cup Homemade Organic Pickled Jalapeno brine
  • 1 Tbsp. organic (100%) lime juice
  • 1 Tbsp. organic (100%) lemon juice
  • 1/4 tsp. Real Salt
  • 1/8 tsp. freshly-ground organic peppercorn blend
  • 2 tsp. organic dried cilantro
  • 2 tsp. raw organic orange blossom honey

Here’s How I do it:

  1. Place all ingredients into a pint-sized Mason jar.
  2. Shake until completely blended.
  3. This yields approximately 1/2 cup of dressing.
  4. Enjoy!

Homemade Organic Honey Citrus Dressing

Here’s What You’ll Need:

  • 1/4 cup organic first-cold pressed olive oil
  • 1/4 cup organic lime juice
  • 1/4 tsp. Real Salt
  • 1/8 tsp. freshly-ground peppercorn blend
  • 2 tsp. organic dried oregano
  • 2 tsp. raw organic orange blossom honey

Here’s How I do it:

  1. Place all ingredients into a pint-sized Mason jar.
  2. Shake until completely blended.
  3. Enjoy!

Homemade Organic Medicinal Pickled Garlic

This recipe comes from Rosemary Gladstar’s book Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide.  For more information about this recipe, please check out Cupcake Rehab.

Here’s What You’ll Need:

  • A glass Mason jar with tight-fitting lid (I usually use a pint-and-a-half, but any size will do)
  • Enough peeled organic garlic cloves to fill the jar.
  • organic apple cider vinegar [Eden’s Organic is awesome]
  • raw local honey from real honeybees

Here’s How I do it:

  1. Fill the jar with garlic cloves.
  2. Pour enough apple cider vinegar over the cloves to totally submerge the garlic.
  3. Place in a warm but dark place for 3-4 weeks.
  4. After a few weeks, strain the liquid and set aside.
  5. Take half of the liquid with an equal amount of honey and add it to a small saucepan.
  6. Retain the extra vinegar for use in dressings, quick pickles and marinades.
  7. Heat the mixture over very low heat until fully dissolved and blended.
  8. Pour this back over the garlic and allow to sit for another 3 weeks in a cool dark place, like your pantry.
  9. You can eat a clove of the garlic whenever you wish, but for treating cold or flu, you should eat about 3-5 cloves a day.
  10. Enjoy!

Homemade Organic Vanilla Almond Cheesecake Dream Bars

Here’s What You’ll Need:

  • 12 – 16  Homemade Organic Graham Crackers
  • 6 Tbsp. 0rganic pasture butter, melted
  • 16 oz. [2 bricks] organic cream cheese, softened
  • 5 Tbsp. organic whole milk, grass-fed preferred
  • 2 organic pasture eggs
  • 1 tsp. Homemade Organic Vanilla Extract
  • 1 tsp. organic almond baker’s emulsion (Simply Organic Almond Flavor is what I use– no synthetic chemicals!)
  • 1/3 cup local honey (without any corn syrup added)

Here’s How I do it:

To Make the Crust:

  1. Preheat oven to 325° Fahrenheit.
  2. Soften the cream cheese by leaving it on the kitchen counter.
  3. Melt the butter in a sauce pot over low heat.
  4. Break the Graham crackers into crumbs using an immersion blender or food processor.
  5. Place the crumbs into an ungreased 8×8 ” square baking dish.
  6. Pour the slightly cooled butter mixture on top of the crumbs and press down to make a crust.
  7. Make sure to mix the butter and crumbs completely.
  8. Bake crust for 10 minutes at 325° Fahrenheit.
  9. Remove and allow to cool on a cooling rack for 5 minutes.

To Make the Cheesecake Filling:

  1. Place the cream cheese, eggs, milk,vanilla and almond into a pint-and-a-half  sized Mason jar, and blend.
  2. Add the honey and blend again.

To Assemble the Cheesecake Bars:

  1. Pour filling over the crust.
  2. Bake in the center of the oven until slightly puffy and set, about 30 minutes.
  3. Place the cheesecake bars on the cooling rack and allow to cool to room temperature.
  4. Place in the refrigerator and chill for 3 hours, or until completely cold.
  5. Cut into squares with a moistened knife.
  6. Enjoy!

Homemade Organic Vanilla Cheesecake Dream Bars with a Chocolate Chip Cookie Crust

Here’s What You’ll Need:

Here’s How I do it:

To Make the Crust:

  1. Preheat oven to 325° Fahrenheit.
  2. Soften the cream cheese by leaving it on the kitchen counter.
  3. Melt the butter in a sauce pot over low heat.
  4. Break the cookies into crumbs using an immersion blender or food processor.
  5. Place the crumbs into an ungreased 8×8 ” square baking dish.
  6. Pour the slightly cooled butter mixture on top of the crumbs and press down to make a crust.
  7. Make sure to mix the butter and crumbs completely.
  8. Bake crust for 10 minutes at 325° Fahrenheit.
  9. Remove and allow to cool on a cooling rack for 5 minutes.

To Make the Cheesecake Filling:

  1. Place the cream cheese, eggs, milk and vanilla into a pint-and-a-half sized Mason jar, and blend.
  2. Add the honey and blend again.

To Assemble the Cheesecake Bars:

  1. Pour filling over the crust .
  2. Bake in the center of the oven until slightly puffy and set, about 30 minutes.
  3. Place the cheesecake bars on the cooling rack and allow to cool to room temperature.
  4. Place in the refrigerator and chill for 3 hours, or until completely cold.
  5. Cut into squares with a moistened knife.
  6. Enjoy!

Homemade Organic Apple Butter with No Pectin

I never enjoyed apple butter from restaurants or found at grocery stores.  I love this apple butter recipe, though.  It’s really yummy.  It’s great on muffins or toast, or even on a sandwich with peanut butter.  I found this recipe in Stocking UP III by Carol Hupping, and have adapted it so that it’s organic.

Here’s What You’ll Need:

  • 3 cups organic apple cider, homemade is best!
  • 5 pounds organic apples, sliced thin
  • local honey, to taste

Here’s How I do it:

  1. Put cider in a big stainless steel or enamel stock pot and bring to a boil.
  2. Add the apples slowly and carefully.  Be careful not to burn  yourself while adding the apple slices.
  3. Bring the mixture to a boil.
  4. Turn the temperature down so that the apples and cider can simmer.  Stir frequently to prevent sticking.  Add honey to the mixture to taste, if needed.
  5. When the apple butter has begun to thicken considerably, the apple slices will fall apart as you stir the butter.
  6. Put everything through a food mill, discarding the seeds, peels and stems.
  7. Place the mixture back into the pot and simmer until it’s a thick, dark-brown mass.  This will take approximately 4 to 5 hours.