Makes 1-1/4 cups

• 1 cup Dijon mustard
• 1/4 cup honey
• 1/8 teaspoon ground tumeric

Combine all ingredients; mix thoroughly. For best flavor, let stand overnight. Makes 10 2-Tablespoon servings.

Sweet Honey Mustard

Makes 1-1/4 cups

• 3/4 cup prepared mustard
• 1/2 cup honey

Combine both ingredients; mix thoroughly. Serving size: 2 Tablespoons.

Cinnamon Honey Butter

2 sticks of butter at room temp

1 cup of powdered sugar

1 cup of honey

2 teaspoons of ground cinnamon

I used the whisk attachment for my mixer and whipped the butter {make sure it’s soft and room temp}. I added to it the powdered sugar, then the honey, then the cinnamon. Whip it good. Scrape the sides. Whip it again.
Then spoon it into jars! The measurements above yielded 6 small jars.

• 1/4 cup honey
• 1 Tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 2 cups fresh (or frozen and thawed) raspberries, blackberries or strawberries
• 4 chocolate brownies, purchased or prepared
• 1 pint low-fat vanilla frozen yogurt or ice cream

In small bowl combine honey, lemon juice and peel; mix well. Gently mix in berries. To assemble, place brownies on serving plates. Top each with 1/2 cup frozen yogurt and drizzle with 1/2 cup sauce.

• 1/4 cup honey
• 1 Tablespoon Butter
• 2/3 cup chopped walnuts or pecans
• 1 Tablespoon sesame seeds
• 1 (11.5 oz.) container refrigerated cornbread twists, or refrigerated breadsticks

Combine honey and butter in small saucepan and heat gently, stirring until butter is melted. Pour onto dinner plate. Mix nuts and sesame seeds on a separate plate. Separate the refrigerated dough into 12 or 16 strips. Dip two strips into honey-butter mixture, turning to lightly coat both sides; dip each strip into nuts to lightly coat. Twist the two strips together and pinch ends. Place on ungreased baking sheet. Repeat with remaining strips. Bake at 350°F for 20 minutes or until baked and golden.

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Spicy Honey Glazed Chicken

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don’t worry about burning the chicken)

Cook for 5-7 minutes on one side and flip.  Cook for a 5-7 minutes on other side.  Flip again and then baste the chicken in honey/cider mixture.  Be sure to really get the chicken covered.  Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don’t want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.

Spicy Honey-Roasted Chicken

Ingredients

• 1 (6 pound) whole roasting chicken
• 1/2 cup honey
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons butter, melted

• 2 cups gluten-free flour blend*, see note below
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon guar gum powder
• 1/2 teaspoon salt
• 3/4 cup honey
• 1/2 cup butter, softened
• 1 cup pumpkin puree
• 1 large egg
• 1 cup chopped pecans
• 2/3 cup dried cranberries

Heat oven to 350°F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added.) On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

• 1/4 cup honey
• 3 Tablespoons olive oil
• 1/4 teaspoon finely chopped lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon chopped parsley
• 1/4 teaspoon finely chopped garlic
• 1/4 teaspoon salt
• crushed red pepper flakes

In deep, heavy saucepan, combine honey and olive oil. Cook over medium heat, stirring frequently, until mixture is well-blended and just beginning to boil. Remove from heat. Stir in lemon zest, lemon juice, parsley, garlic, salt and crushed red pepper.

• 4 boneless, skinless chicken breasts
• 1 cup lime juice
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup sherry
• 1/4 cup tomato paste
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon prepared mustard
• 1 teaspoon garlic salt
• 1 teaspoon chili powder
• 1 teaspoon hot pepper sauce
• 4 cups mixed greens
• 1 cup garbanzo beans
• 1/2 cup chopped red bell pepper
• 4 fresh tomatillo
• 1/2 cup fresh cilantro
• Garnish with red onion slices, optional

Marinate chicken for at least one hour in lime juice; discard lime juice. For glaze, mix soy sauce, honey, sherry, tomato paste, lemon juice, mustard, garlic powder, chili powder and hot sauce. Place chicken breasts on very hot grill and brush generously with glaze. Turn once or twice, brushing with more glaze. Chicken should be gilled until just done to tender inside, but nearly burnt on the outside. When chicken is cooled, slice into strips and chill. Assemble salad by mixing together mixed greens, garbanzo beans, red pepper, tomatillos and cilantro leaves in a large bowl. Serve chicken slices on salad garnished with paper thin slices of red onion.