Q: What did Winnie-the-Pooh say to Jerry Maguire?
A: "Show me the Honey!" 


Q: Why is honey so scarce in Boston?
A: Because there is only one B in Boston!

GRANOLA

Source: OhioHoney.com
OhioHoney is owned and operated by a2z member Lucy in Kirtland, Ohio!

1 pound rolled oats 
1/2 cup O-HI-O Honey 
1 cup wheat germ 
1/2 cup canola oil 
1 cup hulled sunflower seeds 
1/2 cup brown sugar 
1 cup chopped nuts 
2 teaspoons vanilla 
1 1/2 cups cranberries, divided 

Mix together oats, wheat germ, sunflower seeds and nuts in a large bowl. In a small saucepan, combine honey, oil, brown sugar and vanilla until just before boiling. Combine both mixtures and blend well. Spread evenly on two oiled, large, shallow baking pans. Bake at 325 degrees for 20 to 25 minutes, stirring occasionally. Remove from oven and stir in cranberries. Allow to cool and store in tightly sealed container.



CHILLED BLUEBERRY SOUP

Source: www.goldenblossomhoney.com 

4 cups (1 quart) fresh blueberries
1 cup water
1/2 cup GOLDEN BLOSSOM HONEY
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups plain yogurt

Directions
In a blender, combine blueberries and water. Puree until smooth. Transfer to a large pot and add honey, lemon juice, cinnamon and cloves. Bring to a boil, reduce heat and simmer covered about 5 minutes. Remove from heat and cool.

Once cool, whisk in yogurt and refrigerate until well chilled.

To serve, ladle into bowls and top with a dollop of yogurt and a mint leaf, if desired.

Serves: 4-6 



CINCINNATI CHILI

Source: www.aliciasrecipes.com

2 lbs. ground beef
2 c. chopped onion
3 cloves minced garlic
1 (15 oz.) can tomato sauce
1 c. beef broth or bouillon
2 tbsp. chili powder
2 tbsp. semi sweet chocolate chips
2 tbsp. vinegar
2 tbsp. honey
1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
16 oz. fettuccine, broken into 4"
lengths
2 (15 1/2 oz.) cans kidney beans
4 c. shredded American cheese (1 lb.)

In Dutch oven, cook beef, 1 cup of the onion, and garlic until beef is brown and onion tender. Drain fat. Stir in remaining ingredients except fettuccine, beans and cheese. Bring to boiling, reduce heat. Cover, simmer over low heat 1 hour. Skim off fat. Cook fettuccine; drain. Keep warm. In saucepan, heat kidney beans; drain. Keep warm. To serve, divide fettuccine among 8 plates. Make indentation in centers. Top with meat sauce, beans, remaining onion and cheese. Makes 8 main dish servings. .



HONEY AND POPPY SEED SALAD DRESSING

From: "The Cranberry Connection", Beatrice Ross Busek

1/4 cup honey
3 tablespoons lemon juice
2 tablespoons oil
1 teaspoons poppy seeds

Combine and blend well. Can be refrigerated for several hours to blend flavors. Makes about 1 /2 cup. 



SAUCE FOR BARBECUED SPARE RIBS 

Source: www.honeyassociation.com

90ml (6tbsp) tomato ketchup 
45ml (3tbsp) clear honey 
30ml (2tbsp) red wine vinegar 
30ml (2tbsp) mustard 
salt and freshly ground black pepper 

Mix together all the ingredients and brush over prepared ribs. Baste the ribs during cooking with any remaining sauce. 

Enough for 1.8kg (4lb) pork spare ribs.

Serves 8 



JALAPENO DEVILED EGGS

Source: www.suebee.com

Ingredients:
1 dozen hard boiled eggs w/shells removed 
1/8 cup Sue Bee Honey 
1/3 cup salad dressing 
1 tsp onion powder 
1/2 tsp garlic powder, salt and pepper 
1 jalapeno pepper, seeded and diced 
Chili powder 

Blend egg yolks, honey and dressing until smooth. Mix in seasonings and jalapeno, except for chili powder. Put spoonful of mixture in each egg white center and sprinkle with chili powder. 



HONEY-MOIST CORNBREAD

Source: www.honeyflowfarm.com

2 cups all-purpose flour 
?? cup sugar 
1 cup yellow cornmeal 
?? tsp. salt 
1 tbsp. baking powder 
?? cup honey 
1 cup whipping cream 
?? cup vegetable oil 
2 eggs, slightly beaten 

Heat oven to 400 degrees. In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9??? square baking pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. 



SOUTHERN STYLE CREAM PEAS

Source: www.thomashoney.com

4 Tbsp. Margarine
4Tbsp. flour 
Pinch of salt 
1 cup of milk 
3 Tbsp. Honey 
2-3 cup cooked green peas 

Melt margarine over low heat. Slowly add flour and salt. Mix well.

Very slowly add milk while stirring constantly. Mix thoroughly and add honey.

Mix gently with peas just before serving.



HONEY BAKED HAM RECIPE

Source: www.epicurean.com

Ingredients:

1 Spiral cut ham (approx. 7 lbs ) fully cooked
1/2 cup pear nectar
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey

Directions:

Place ham, cut end down in baking pan. Mix together, pear nectar and orange juice in a bowl. Bake ham for about 15 minutes basting twice with juice mixture. Mix together brown sugar and honey in small bowl, brush mixture over ham. Bake about another hour or according to directions on ham package, or till internal temp. is 140 degrees. Baste ham every 30 minutes or so.



OVEN BAKED ORANGE CHICKEN
Source: www.nikibone.com

6 chicken breast halves, 4 to 6 ounces each, skinned if desired
1/4 cup butter or margarine, melted
1 6 ounce can frozen orange juice concentrate, thawed
1/4 cup honey
3/4 cup fine bread crumbs
1/2 cup all purpose flour
1 teaspoon paprika
1/4 teaspoon thyme
1/2 teaspoon salt

Brush chicken breasts with butter. Combine undiluted orange juice and honey in shallow dish. Mix bread crumbs, flour, paprika, thyme and salt. Roll chicken in honey mixture, then in bread crumb mix. Place chicken in a large greased baking pan and drizzle with any remaining butter or honey mixture. Bake at 375F for 45 to 50 minutes or until tender and no longer pink. Makes 6 servings



HONEY BLONDIES

Source: www.wcfarms.com


1 cup honey
3/4 cup butter or margarine, softened 
1 egg 
1 tsp. vanilla extract 
2 cups all-purpose flour 
1/2 tsp. baking powder 
1/2 cup semi-sweet chocolate chips 
1/2 cup chopped toasted pecans 

In a medium bowl, cream honey and butter until light and fluffy. Beat in egg and vanilla. Add flour and baking powder; mix until combined. Fold in chocolate chips and pecans. Spread batter into a greased 9x9-inch square baking dish. Bake at 350?°F for 40 minutes, or until wooden pick inserted near center comes out clean. Allow to cool completely. Cut into squares.

ROASTED HONEY-MUSTARD SALMON

Source: www.goodnewscholesterol.com

2 tablespoons (25 mL) light mayonnaise 
2 teaspoons (10 mL) honey 
2 teaspoons (10 mL) Dijon mustard 
1 tablespoon (15 mL) finely chopped fresh dill 
4 salmon fillets or 5 oz (150 g) 
Freshly ground pepper

Preheat oven to 425?°F/230?°C. Prepare baking dish by spraying with nonstick vegetable oil spray. Set aside.

Preparation

In a small bowl, mix together mayonnaise, honey, mustard and dill. Place salmon in baking dish, skin side down; coat with mustard sauce. Season with freshly ground pepper. Roast in oven for 15 min. or for 10 min. per inch/2.5 cm. of thickness. Serve immediately.

Nutritional Information 
Nutritional information per serving:
Calories: 237 
Protein: 28 g 
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 80 mg 
Carbohydrate: 4 g 
Dietary Fibre: 0 g 
Sodium: 178 mg 

Recipe by Rosie Schwartz, RD, Consulting Dietitian ?© 1999 Rosie Schwartz

HONEY ALMOND CHICKEN SALAD

This recipe was adapted by Marilyn Helton from The Honey Cookbook, Recipes for Healthy Living, by Maria Lo Pinto 

1/2 cup slivered almonds 
1 cup sliced celery
2 cups cooked chicken, cubed 
1/4 cup chopped pimiento
3/4 cup low-sodium, light mayonnaise (such as Weight Watchers?®) 
1 tablespoon honey 
1 tablespoon lemon juice 
1 teaspoon salt (optional) 

For garnish 
watercress
halved seedless grapes
pineapple chunks
lettuce leaves

Combine slivered almonds with celery, chicken and pimiento. Blend mayonnaise, honey, lemon juice and salt and toss with chicken mixture. Arrange in salad bowl and garnish with watercress and halved, seeded grapes or pineapple chunks, if desired. Serve on lettuce leaves. 

Per Serving (without salt or fruit garnish): 
213 Cal; 12 g Fat (1 g Sat Fat); 9 g Carb; 50 mg cholesterol; 136 mg Sodium; 17 g Protein; 2 g Dietary Fiber; 46 mg Calcium

Exchanges:
2 Lean Meat/Protein; 2 Fat

HONEY BAKED NUTS IN A WINTER GREENS SALAD

Source: www.frontrangeliving.com

Nuts such as walnuts or pecans will form a caramelized crust when baked in honey for 15 minutes at 350 degrees. Try two tablespoons of honey for ?? cup of nuts. If you??™d like them to be spicy add a pinch of cayenne pepper. Serve the sweetened nuts with fruit salad. Try the spicy and sweet nuts in a winter bitter greens salad, with vinaigrette dressing and shavings of blue cheese. 
2 cups of winter greens: spinach, arugula, radicchio, sliced radishes, Belgian endive 
Shavings of blue, Roquefort or Gorgonzola cheese 
?? cup honey-baked large walnut or pecan pieces 

Vinaigrette dressing: 1 tablespoon lemon juice, 3 tablespoon olive oil, ?? teaspoon of Dijon mustard, salt and pepper to taste. 

Serves one.

HONEY WALNUT CHICKEN

Source: www.recipeland.com

1 lb Boneless chicken breasts 
1 c HONEY 
2 c Bread crumbs 
1 c Ground walnuts 
Salt to taste 
Pepper to taste 

Roll chicken breasts in HONEY and then into mixture of walnuts and bread crumbs. Season with salt and pepper. Place in refrigerator for 1 hour. Bake at 350 degrees for 45-50 minutes. 

From Connecticut Honey by Eastern Connecticut Beekeepers Association