Honey Roasted Butternut Squash with Cranberries and Feta

Ingredients

• 1 large butternut squash, peeled + chopped
• a hearty drizzle of olive oil (1-2 TBSP)
• salt, pepper, and garlic powder, to taste
• 1-2 cups fresh cranberries (add a little, or a lot!)
• 2-3 TBSP honey (or extra, to taste)
• 1/4 cup finely crumbled feta
• ground cinnamon, to taste
• fresh or dried parsley, to garnish, optional

Source

Slow Cooker Honey-Garlic Baby Back Ribs

Ingredients

• 2 (2 ½ – to 3-lb) racks pork baby back ribs (5 to 6 lb total)
• 3 tablespoons paprika
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon mustard powder
• 1 tablespoon ground ginger
• 1 teaspoon salt
• ¼ teaspoon allspice
• ¼ teaspoon cayenne pepper
• 1 ½ cups honey
• ¾ cup reduced-sodium soy sauce
• ¾ cup all-natural ketchup
• 10 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes

Source

Honey Cupcakes with Honey Cream Cheese

Ingredients

• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup honey
• 1 teaspoon vanilla extract

Source

Naturally-Sweetened Honey Popcorn Balls

Ingredients

• 6 cups popcorn (I used Kettle Brand Sea Salt Popcorn)
• 4 tablespoons (1/4 cup) honey

Source

Homemade Honey Cruller Donuts

Ingredients

• 1 cup water
• 6 tbsp butter
• 2 tbsp sugar
• 1 cup flour
• 3 eggs
• oil for frying
For the Glaze
• 1 1/2 cups icing sugar
• 1 tbsp honey
• 4 tbsp milk

Source

Baked Pears with Walnuts and Honey

Ingredients

• 2 large ripe pears
• 1/4 tsp ground cinnamon
• 2 tsp honey
• 1/4 cup crushed walnuts
• (optional) yogurt or frozen yogurt

Source

Homemade Honey Lemonade with Fresh Mint

Ingredients

• 1 cup honey, raw honey recommended
• 1 1/2 cups freshly squeezed lemon juice, seeds removed
• 2 lemons, sliced into thin rounds
• 8 cups water
• 1/2 cup loosely packed mint leaves

Source

Salted Honey Pie

Ingredients

• 4 large egg yolks, lightly beaten
• 2 1/2 cups (600ml) heavy whipping cream
• 1 cup (144g) unpacked light brown sugar
• 1/3 cup cornstarch, sifted
• 1/2 tsp salt
• 1/2 cup (120ml) honey
• 2 tsp vanilla extract
• Sea salt, optional

Source

Lavender Honey Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 1/4 cup sugar
• 1 1/2 tsp lavender extract
• 1/2 cup honey
• 6 egg yolks

Source

Honey-and-Soy-Lacquered Ribs

Ingredients

• 2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground pepper
• 1/2 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons Asian chili-garlic sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon butter
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger

Source

Spinach Salad with Honey Dressing and Honeyed Pecans

Ingredients

• 1 (6-oz.) package baby spinach
• 1 cup quartered fresh strawberries
• 2 1/2 cup thinly sliced red onion
• 1/2 cup fresh blueberries
• Honey Dressing
• 3 to 4 cooked bacon slices, crumbled
• 1/4 cup crumbled blue cheese
• Honeyed Pecans

Source

Honey Dressing

Ingredients

• 1/3 cup white balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2/3 cup extra virgin olive oil

Source

Honeyed Pecans

Ingredients

• 1/4 cup honey
• 1 cup pecan halves
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt

Source

Grilled Nectarine and Blue Cheese Bruschetta

Ingredients

• 2 tablespoons wildflower honey, divided
• 2 medium nectarines, quartered
• 2 1/2 ounces whole-wheat baguette, cut diagonally into 12 slices
• 1 1/4 ounces blue cheese, crumbled (about 1/3 cup)
• 1 tablespoon balsamic glaze (such as Roland)
• 1 tsp vanilla extract
• Microgreens or sprouts (optional)

Source

Honey Biscuits

Ingredients

• 175 g unsalted butter chopped
• 1 cup caster sugar
• 1/4 cup honey
• 1/4 tsp ground cinnamon
• 1 egg lightly beaten
• 1 tsp vanilla extract
• 2 1/4 cups self-raising flour

Source

Honey Berry Sorbet

Ingredients

• 2 cups mixed berries, fresh or frozen
• ½ cup raw honey
• 2 tablespoons fresh lemon juice

Source

Honey Kasutera (Honey Castella)

Ingredients

• 2 egg whites (at room temperature)
• 2 egg yolks at room temperature
• 5 tbsp sugar (70g)
• 1/3 cup bread flour (sifted) (50g)
• 1 tbsp honey diluted with 1 tbsp hot water (25g)

Source

Honey Baklava

Ingredients

• 1 (16 oz.) package phyllo sheets, thawed
• 1 lb. (about 4 cups) walnuts, finely chopped
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 3/4 cup water
• 1/2 cup honey
• 1 cup (2 sticks) unsalted butter, melted

Source

Honey Drops

Ingredients

• ½ cup granulated sugar
• 6 oz (½ cup) liquid honey
• 2 tablespoons water
• 3.7 oz (? cup) light corn syrup

Source

Honey Meringues

Ingredients

• 4 egg whites
• 1 cup honey
• 1 teaspoon Vanilla
• Generous pinch sea salt
• Toppings of choice: melted chocolate, jams, chopped pistachios, etc.

Source

Honey Caramels

Ingredients

• 1 cup Honey
• 3/4 cup Heavy Cream
• 1 1/2 teaspoons Pure Vanilla Extract (soft)
• 2 Tablespoons Butter

Source

Honey Truffles

Ingredients

• 1 cup heavy cream
• 1/2 cup honey (divided use)
• 2 tablespoons unsalted butter (soft)
• 1 pound bittersweet chocolate (chopped)
• 1.5 pounds chocolate candy coating (for dipping)

Source

Honey Garlic Baked Cauliflower

Ingredients

• 1 small head of cauliflower, cut into bite sized florets
• 2 cups panko bread crumbs
• 2 large eggs, whisked

For The Sauce

• 6 tbsp honey
• 4 garlic cloves, minced
• 1 tsp onion powder
• 6 tbsp water + 2 tsp cornstarch
• 1 1/2 tbsp low sodium soy sauce
• 1/2 tbsp sriracha sauce

Source

Honey Garlic Flatbread

Ingredients

• 1 lb. Fresh Pizza Dough
• Olive Oil
• 6-8 Garlic Cloves, finely chopped
• 8 oz. Block Mozzarella Cheese, grated
• ½ cup Grated Parmesan Cheese (optional)
• 2-3 Tablespoons Honey

Source

Sriracha Honey Popcorn

Ingredients

• 4 tablespoons of butter
• 1 tablespoon honey
• 2 teaspoons of Sriracha hot sauce
• 1/2 Cup of popcorn kernels
• 2 tablespoons of canola oil
• Sea Salt

Source

Fried Honey Bananas

Ingredients

• 1 slightly under-ripened banana, sliced
• 1 tablespoon honey
• Cinnamon
• Olive oil or coconut oil

Source

Honey Waffles

Ingredients

• 2 eggs, separated
• 1 cup buttermilk
• 1 cup milk
• 1/3 cup canola oil
• 1 tsp vanilla
• 2 Tblsp honey
• 1 1/2 cup flour
• 1/2 cup white whole wheat flour or whole wheat flour
• 1 Tblsp baking powder
• 1/2 tsp salt

Source

Pumpkin Cornbread with Cinnamon Honey Butter

Ingredients

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light-brown sugar
• 1/4 cup (2 oz) unsalted butter, melted
• 1 cup (244g) canned pumpkin puree
• 1/2 cup (122g) sour cream
• 2 large eggs
• 1/2 cup (4 oz) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Source

Peanut Butter Monster Munch Halloween Party Mix

Ingredients

• 12 cups air-popped popcorn
• 3 cups mini-twist pretzels
• 1 cup roasted, salted peanuts
• 1 cup candy corn
• 1 cup Reese’s Pieces
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2/3 cup creamy peanut butter
• 1/4 cup butter
• Orange candy melts and sprinkles for garnish

Source

Honey Roasted Pumpkin Seeds

Ingredients

• 2 c. pumpkin seeds (about 2 small pumpkins), cleaned
• 2 tsp. pumpkin seed oil or olive oil
• 2 tbsp. honey
• flaky sea salt, such as Maldon

Source

Pumpkin Spice Honey Butter

Ingredients

• 1/3 Cup of Pumpkin Spice Puree
• 1/3 Cup of Honey
• 1 Teaspoon of Cinnamon
• 1 1/2 Teaspoons of Pumpkin Spice Seasoning
• 1 Teaspoons of Vanilla Extract
• 1 Cup of Vanilla Butter

Source

SPICY HONEY ROASTED PUMPKIN RECIPE

Ingredients

• 1 small pumpkin (around 6-7″ diameter)
• 1 clove garlic
• 2 tbs. olive oil
• 1 tbs honey
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp ginger
• 1/8 tsp cayenne
• pinch of Kosher salt
• 1/2 tbs apple cider vinegar*

Source

Honey-Orange Pork Tenderloin

Ingredients

• 1/3 Cup of Orange Marmalade
• 3 Tablespoons of Cider Vinegar
• 3 Tablespoons of Lower Sodium Soy Sauce
• 1 1/2 Tablespoons Minced Fresh Garlic
• 1 1/2 Teaspoons of Honey
• 2 Tablespoons of Canola Oil
• 1 (1 Pound) Pork Tenderloin, Trimmed
• 1/ 4 Teaspoon Kosher Salt
• 1/ 2 Teaspoon Freshly Ground Black Pepper

Source

Pizza Dough

Ingredients

• 1 Teaspoon of Honey
• 1 Teaspoon of Active Dry Yeast
• 2 1/4 Cups Flour, Plus More if Needed
• 1 Teaspoon of Kosher Salt 
• Extra Virgin Olive Oil

Source

Honey Watermelon White Sangria

Ingredients

• 1/2 Cup Raspberry Honey
• 1/2 Cup Room Temperature Water
• 1 Bottle of Dry White Wine
• 1/2 Cup White Cranberry Juice
• 2 Cups Freshly Scooped Watermelon Balls
• 2 Limes, Cut Into Half Wheels

Source

Baked Honey Bacon Benedict

Ingredients

• 4 Tablespoons of Butter
• 1 Package of English Muffins Split
• 1lb. Thick Bacon
• 1/4 Cup of Honey
• 1 Dozen Eggs
• Salt and Pepper to Taste

• 2 Packages of Hollandaise Sauce
• 2 Cups of 2% Milk
• 1 Stick of Butter
• Fresh Parsley

Source

Honey Lime Mango Salsa

Ingredients

• 1 Mango Sliced
• 1/4 Cup Red Onion, Diced
• 1 Jalapeno Pepper, Diced
• 1/2 Red Bell Pepper, Copped
• 1 Tablespoon Fresh Cilantro, Chopped
• 2 Tablespoons Lime Juice
• 1 Tablespoon of Honey

Source

Honey French Toast

Ingredients

• 6 Slices White or Wholegrain Thick Bread
• 1 Cup of Milk
• 2 Eggs, Large
• 2 Tablespoons of Honey
• 1 Teaspoon Vanilla Extract
• Ground Cinnamon
• 1 to 2 Tablespoons of Butter
• 1/3 Cup of Honey

Source

Raspberry Honey Mojito

Ingredients

• 1 Tablespoonm of Fresh Raspberries
• 10 Mint Leaves
• Juice of One Half Time
• 1 Tablespoon Wild Raspberry Honey
• 1 Shot (1 1/2oz) White Rum
• 2 Shots (3oz Cranberry Juice
• Ice

Source

Salted Honey Canteloupe Jam

Ingredients

• 4 Cups Cparsely Chopped Cantaloupe
• 1 Cup of Sugar
• 1/3 Cup of Fresh Lemon Juice
• 11/2 Cup of Honey
• 1 Teaspoon of Kosher Salt
• 1 Teaspoon of Powdered Pectin

Source

Honey Flan

Ingredients

• 1/2 Sugar
• 7 Tablespoons of Honey
• 1 Can Sweetened Condensed Milk
• 1 Cup of Milk
• 3 Large Eggs
• 1 Large Egg Yolk
• 1/4 Teaspoon of Kosher Salt

Source

Soft Honey Cookies

Ingredients

• 1 Egg
• 3 Tablespoons of Honey
• 1 1/8 Cup of All Purpose Flour
• 1/4 Teaspoon of Baking Powder
• 1/4 Teaspoon of Ground Cinnamon
• 1/8 Teaspoon of Salt
• 1/4 Cup of Sugar
• 3/4 Teaspoon of Vanilla
• 2 Tablespoons of Canola Oil

Source

Spiced Honey Roasted Pumpkin Seeds

Ingredients

• 1/8 Tsp Garlic Powder
• 2 1/2 Tbsp of Honey
• 1/8 Tsp Cayenne Pepper
• 1 Tsp of Chili Powder
• 1/4 Tsp Paprika, Smoked
• 1 Pinch of Sea Salt
• 2 Tsp of Olive Oil
• 2 Cups of Pumpkin Seeds

Source

Honey Roasted Butternut Squash with Cranberries and Feta

Ingredients

• 1 Butternut Squash - Large
• 2 Cups of Cranberries, Fresh
• 1 Parsley, Fresh or Dried
• 2 Tbsp of Honey
• 1 Cinnamon Ground
• 1 Pinch of Salt
• 1 Tbsp of Drizzled Olive Oil
• 1/4 Cup of Feta

Source

Southern Honey Glazed Ham

Ingredients

• 1 (8 pound) Bone-In Shank Ham, Bone-In
• 1/2 Cup of Honey
• 2 Tbsp Worcestershire Sauce
• 1/2 Cup of Brown Sugar
• 1 Pinch of Cloves, Ground
• 2 Tbsp Liquid Smoke Flavoring
• 4 Cups of Water

Source

Whipped Cinnamon Pumpkin Honey Butter

Ingredients

• 6 Tbsp Pumpkin Puree
• 4 Tbsp Honey
• 3/4 Tsp Cinnamon
• 1 Tsp Vanilla
• 1 Cup or 2 Sticks of Butter

Source

Honey Granola with Fruits, Seeds and Nuts

Ingredients

• 1 cup of honey
• 1/3 cup of canola or sunflower oil
• 1/8 teaspoon of salt
• 4 cups of old fashioned rolled oats
• 1 cup of unsalted pumpkin seeds
• 1/2 cup cup of slivered almonds
• 1/2 cup of unsalted sunflower seed kernels
• 2 teaspoons of sesame seeds (optional)
• 1 cup of dried sweetened cranberries
• 1 cup of golden raisins

Source

Honey Sriracha Coleslaw

Ingredients

• 1/4 cup Honey
• 1/4 cup Mayonnaise, real
• 1 tbsp Sriracha
• 1/2 tsp Black pepper, ground
• 6 cups Coleslaw mix
• 1/2 tsp Salt
• 1 tbsp Rice vinegar

Sticky Honey-Soy Chicken Wings

Ingredients

• 2 pounds chicken wings
• 1 cup low sodium soy sauce
• 1 tablespoon grated fresh ginger
• 2 tablespoons chopped fresh cilantro leaves
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1/2 cup honey
• Sesame seeds, for garnish

Honey Double-Mustard Dip

Ingredients

• 3/4 cup Dijon mustard
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons dry mustard

Directions

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

Honey Ricotta Cheesecake

Ingredients

• 8 ounces purchased biscotti
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1 (12-ounce) container fresh whole milk ricotta, drained
• 2 (8-ounce) packages cream cheese, room temperature
• 3/4 cup sugar
• 1/4 cup orange blossom or clover honey
• 1 tablespoon orange zest
• 4 large eggs

Directions

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

Mint and Honey Green Tea

Ingredients

• 4 Green tea bags
• 1 Handful Mint
• 2 tbsp Honey
• 1 Stevia
• 6 cups Water

Berry Salad in Honey Mascarpone

Ingredients

• 6 oz Blueberries
• 1 1/2 cups Grapes, red seedless
• 1 Lemon, Zest from
• 6 oz Raspberries
• 1 lb Strawberries
• 1 tbsp Honey
• 1 tbsp Lemon juice
• 2 tsp Sugar
• 1 tbsp Red wine vinegar
• 1 2 cup mascarpone (4 oz.)
• 1/4 cup Greek vanilla yogurt

Honey BBQ Meatloaf

Ingredients

• 1 pound 90% lean ground beef
• ½ cup plain panko bread crumbs
• 1 tablespoon plus 2 teaspoons worcestershire sauce
• 1 tablespoon dijon mustard
• 4 tablespoons smoky barbecue sauce
• 1 tablespoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.
2. Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.
3. In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!

Honey & Goat Cheese Filled Fig Muffins

Ingredients

• 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch)
• 2 tablespoons honey
• 1 teaspoon freshly grated lemon zest
• 1 1/4 teaspoons vanilla extract, divided
• 2 cups white whole-wheat flour (see Note)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 2 large eggs
• 1 large egg white
• 3/4 cup packed dark or light brown sugar
• 1 cup low-fat or nonfat buttermilk
• 1/3 cup extra-virgin olive oil
• 1 1/4 cups chopped dried figs
• 3 tablespoons turbinado (see Note) or granulated sugar

Directions

1. Preheat oven to 425 °F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
3. Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.

Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Measuring tip: We use the “spoon and level” method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Crockpot Sweet Pulled Pork Sandwiches

Pork in the crockpot

• 2 medium yellow onions, thinly sliced
• 2 and 1/2 - 3 pound boneless pork tenderloin
• 2 tablespoons packed brown sugar
• 1 tablespoon chili powder
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 cup chicken broth

Chipotle Honey Sauce

• 1 cup ketchup
• 1/2 cup brown sugar
• 2/3 cup + 1 tablespoon honey
• 1 and 1/2 tablespoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon minced garlic
• Seasoned salt and pepper
• 1/2 - 1 full chipotle chile in adobo
• Sandwich buns
• 1 cup chopped red cabbage and coleslaw

Directions

1. Grease a large crockpot (I use a 6-quart) with nonstick spray. Line the bottom with the thinly sliced onions (2 medium or 1 very large)
2. Place the pork on top.
3. In a small bowl, whisk together the brown sugar, chili powder, minced garlic, 1 tablespoon of seasoned salt, and ground cumin. Rub into the pork. Pour the chicken broth over the pork.
4. Cook for 6-8 hours on high or 9-11 hours on low.
5. Once the meat is completely cooked through, drain the liquid and discard (or eat) the onions.
6. Using two forks shred the pork.

Sauce

1. In a blender combine the ketchup, brown sugar, honey, apple cider vinegar, Worcestershire sauce, minced garlic, 1/4 teaspoon salt and a pinch of pepper.
2. Add in 1/2 to 1 full chipotle chiles (to taste and heat preference. Add VERY slowly because it's always easy to increase if you want more heat. If you are very sensitive to heat just add the sauce around the chiles in small quantities.)
3. Blend until smooth.
4. Pour the sauce over the pork and mix until combined.

Coleslaw

1. Top a bun with a generous amount of the dressed pulled pork.
2. Prepare the coleslaw according to directions (click the link) and add the red cabbage.
3. Top sandwich with prepared coleslaw and enjoy!

Honey Sriracha Roasted Carrots

Ingredients

• 2 Pounds of Carrots
• 1 Tablespoon of Honey
• 1 Tablespoon of Sriracha
• 1 Salt and Pepper
• 1 Tablespoon of Oil

Warm Bacon Honey Mustard Potato Salad

Ingredients

• 4 slices Bacon
• 2 cloves Garlic
• 1/4 cup Italian parsley, fresh
• 1 1/2 lb Red potatoes, small
• 1 tsp Dijon mustard
• 2 tsp Honey
• 1/4 tsp Pepper, fresh ground
• 1/2 tsp Sea salt
• 1/2 cup Olive oil
• 3 tbsp Red wine vinegar

Lavender Honey Ice Cream with Raspberry Swirl

Ingredients

• 480 Grams Heavy Cream
• 230 Grams Whole Milk
• 100 Grams Lavender Infused Honey
• 100 Grams Egg Yolks
• 260 Grams Raspberry Puree
• 60 Grams Sugar
• 4 Grams Vanilla Paste

Directions

1. In a medium saucepan set over medium heat, combine the milk and cream. In a small bowl, whisk together the egg yolks and sugar until slightly paler in color.
2. When the milk mixture has come to a boil, slowly pour a small amount into the yolk mixture, whisking continuously. Continue tempering the yolks with the milk mixture, then transfer all of back into the saucepan. Cook over medium-low heat, stirring continuously with a rubber spatula, until the mixture has thickened enough to coat the back of a spoon and a thermometer reads 82 C.
3. Remove from heat and strain through a fine-mesh sieve into a bowl set over an ice bath. Cool the mixture down to room temperature. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate overnight.
4. For the raspberry swirl, combine the purée, sugar, and vanilla paste in a saucepan set over medium heat. Heat it just enough to dissolve the sugar, then transfer to an airtight container and refrigerate overnight.
5. Churn the ice cream according to the manufacturers instructions, then transfer to a pre-chilled container such as a loaf pan. Drizzle the raspberry swirl mixture and use a spoon or small rubber spatula to swirl it into the ice cream.
6. Freeze for 1 to 2 hours until the ice cream has hardened completely.

Garlic Honey Ginger Glazed Salmon with Brocoli

Ingredients

• 4 Salmon filets, skin removed (about 2 lbs. total)
• 1/2 Cup of honey
• 1/3 Cup reduced sodium soy sauce (or regular)
• 2 Teaspoon minced or chopped garlic
• 1 Teaspoon minced fresh ginger
• 4 Cups broccoli florets
• Optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color

Directions

1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
3. Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade-- see step 5. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness-- measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
4. Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce hear to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
5. Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
6. Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
7. Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
8. Make ahead tip: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.

Spicy Honey Butter

Ingredients

• 2 Sticks unsalted butter, at room temperature
• 2 Tablespoons honey
• 1 Teaspoon kosher salt
• 2 Bird's eye chiies, seeded and diced very small
• 1 Clove garlic, grated on a rasp grater

Directions

Whisk together the butter, honey, salt, chiles and garlic in a bowl. Using plastic wrap, form into a log and store in the freezer.

Eucalyptus Honey Ice Cream

Ingredients

• You will need One 1 quart capacity ice-cream maker for this recipe
• 2 teaspoons pure vanilla extract
• 6 large egg yolks
• 3/4 cup eucalyptus honey
• 2 cups whole milk
• 1 cup heavy cream

Directions

In the bowl of an electric mixer, beat the vanilla, egg yolks and honey on high until thick and lemon-colored (about one minute) - set aside. In a large saucepan, heat the milk over moderate heat just until tiny bubbles form around the edges of the pan. Gradually pour 1/3 of the boiling milk into the honey mixture, whisking constantly. Return the milk and egg yolk mixture to the remaining milk in the saucepan. Turn the heat to low and, keeping the custard below the simmering point, stir constantly with a wooden spoon in a figure-8 motion until the mixture reaches the thickness of heavy crea. Do not let it boil. For a visual test, run your finger down the back of the spoon; if the mark holds, the mixture is sufficiently cooked. The whole process should take about 5 minutes. Remove the custard from the heat and immediately stir in the cream to stop the cooking. To achieve a perfectly smooth texture, strain the mixture through a fine-mesh sieve. Cool completely before placing the mixture in an ice cream maker. To speed cooling, transfer the cream to a large chilled bowl. Place the bowl inside a slightly larger bowl filled with ice cubes and water. Stir occasionally. To test the temperature, dip your fingers into the mixture. the cream should feel cold to the touch. The process should take about 30 minutes. When thoroughly cooled, transfer to an ice-cream maker and freeze according to the instructions.

Romanian Honey Cookies

Ingredients

• 1 stick margarine
• 1 stick butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup honey
• 3 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 2 tablespoons milk (this is the trick to keeping them soft)

Directions

Cream margarine, butter, sugars and eggs. Use mixer. Sift together flour, baking soda and spices. Add flour mixture to the other mixture using a wooden spoon...tastes better that way! Chill dough overnight. Make 1 inch balls and bake at 350 degrees for 10 to 11 minutes. You can eat plain or frost with icing.

Icing

• juice of 1 lemon
• j1-1/2 cups powdered sugar
• j1 egg white, beat til foamy

Blueberry Dumplings

Ingredients

• 2 1/2 cups blueberries
• honey
• salt
• 1 Tablespoon lemon juice
• 1 cup whole wheat fine flour
• 2 teaspoons baking powder
• 1 Tablespoon butter
• 1/2 cup non-fat milk

Directions

Mix blueberries, 3-4 Tablespoons honey, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Mix flour, baking powder and 1/4 teaspoon salt together, cut in butter until it is the consistency of coarse meal. Add 1-2 tablespoons honey, continuing to cut in to make the coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover.

I made the dumplings in two batches. Add water to the blueberry mixture if needed for the second batch.

These dumplings taste best hot! Serve immediately with blueberry mixture. Yield: 6 servings

Sweet Honey Sweet Potatoes or Yams

Directions

1. Boil about 4 sweet potatoes or yams until the potatoes are soft enough to put in a blender of mixer. Yield should be about 4 cups.
2. Choose your favorite Marshall's Farm Wildflower Honey. We suggest Bay Area Blend. Immerse your honey jar in a pot of warm water with the water level up to the honey level. Turn the heat on low (not high) to warm the honey making the honey more liquid, pourable and blendable.
3. Add 1 1/4 cup milk to the sweet potatoes or yams
4. Add about 1/2 teaspoon of your favorite salt (optional)
5. When the honey is liquid, measure 3/4 to 1 cup of honey and add it to the sweet potato mixture.
6. Blend until creamy.
7. Put the mixture in a pie dish or a casserole dish. This can be made ahead and refrigerated or warmed just before serving.
8. Get a large pomegranate & take out the seeds.
9. After the honey potato is warm arrange the pomegranate seeds in your favorite decorative pattern & serve.

***A special note: You can add nuts & spices to taste, but it's the honey that makes this such a hit at your holiday dinner.

Thanksgiving Honey of A Turkey

Directions

• After stuffing your turkey with your favorite stuffing (I put honey in my stuffing of course) take a knife and puncture the turkey through the skin making slits about 2" apart all over the turkey.
• Using garlic, cut thin slices and place a slice of garlic in every hole.
• Purchase a honey bear of your favorite Marshall's Farm Honey - I suggest any one of Marshall's Farm Wonderful Wildflower Honeys.
• Using the point of Marshall the Bear's hat, inject a squirt of honey in every slit.
• Rub your favorite olive oil and seasonings all over the turkey and then cover the bird with foil.
• Follow the baking instructions on your turkey's packaging. Baste frequently.
• About 10 minutes before the turkey is done remove the foil and rub a thin layer of honey over the turkey.
• Your turkey will be nicely browned and very moist.
• Since Honey is moisture retentive, the honey in the slits keeps your turkey moist and adds a wonderful flavor boost making your holiday turkey something all of your guests will bee talking about for a long time.