7 C Crispix Cereal

3 C Miniature Pretzels

2/3 C Butter

l C Mixed Nuts

2 C Cheerios

½ C Honey

Instructions: Preheat oven to 350 degrees. Mix cereals, pretzels and nuts in large bowl. Set aside. Melt butter, add honey and pour over cereal mixture. Spread mixture in 2 jellyroll pans. Bake for 12 to 15 minutes. Do NOT over-bake as it may burn easily. Remove from oven; cool 3 minutes. Pour on wax paper to finish cooling. Store in airtight container.

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Honey Barbeque Sauce

½ C chopped onion

¼ tsp. powdered garlic

1 ½ C catsup

2 T vinegar

1 tsp. prepared mustard

½ tsp. pepper

1 C honey

½ tsp salt

Instructions: Mix all ingredients and cook over low heat for 5 to 7 minutes. Great for grilling or baking beef, pork, and chicken.

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Spiced Honey Butter

½ C soft butter

2 tsp grated orange peel

¼ C honey

1 ½ tsp pumpkin pie spice

Instructions: Combine & stir till well blended, cover & refrigerate, makes ¾ Cup. Keeps 2 weeks.

3 cups Cocoa Krispies

4 cups Rice Krispies

1 cup HONEY

1 cup peanut butter

Instructions: Mix Cocoa Krispies and Rice Krispies together and set aside. Melt together HONEY and peanut butter, stirring thoroughly. Mix in the Krispies and pat into a greased 9 X 13 pan. Melt chocolate chips as a topping if you like, but these are just as good plain.

3 cups frozen berries

1 Tbsp Bee Pollen

1 banana

3 cups milk

4 Tbsp HONEY

Instructions: Purée all ingredients in a blender until smooth.

8 oz. package cream cheese

1 cup sour cream

1/4 cup HONEY

1 tsp canned chili peppers, chopped

1/4 cup chopped green peppers 1/4 cup chopped onion

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 cup shredded cheddar cheese

10 flour tortillas

Instructions: Beat together cream cheese, sour cream, and HONEY until smooth; stir in remaining ingredients. Spread equal amounts of mixture onto each tortilla. Roll up and place in a covered dish and chill for two hours. Slice each roll into 1 inch pieces. Makes 4 dozen pinwheels.

2/3 cup cooking oil

1/2 cup HONEY

1 egg

3/4 cup sour milk (or buttermilk)

1/2 tsp vanilla

2 1/2 cups flour

1/2 tsp salt

1 1/2 cups fresh chopped rhubarb

1 tsp baking soda

1/2 cup chopped nuts

Instructions: Sift dry ingredients together and set aside. In a mixing bowl, stir oil, HONEY, sugar and egg until well blended. Alternately add the dry ingredients and the milk to the mixture. Stir in rhubarb and nuts. Spoon batter into greased muffin tins. Top with a mixture of 1/2 cup of sugar, 1 tablespoon of butter. Bake at 325° for 35 to 40 minutes.

3 Tbsp HONEY

2 Tbsp lime juice

1 tsp grated lime peel

1/8 tsp ground nutmeg

1/3 cup olive oil

10 cups torn fresh spinach

3 medium navel oranges, peeled and sectioned

2 medium pink grapefruit, peeled and sectioned

1 medium red onion, sliced and separated into rings

Instructions: In a blender, combine HONEY, lime juice lime peel and nutmeg; cover and blend. Gradually add oil until dressing is thickened. In a large salad bowl, combine spinach, oranges and grapefruit. Drizzle with dressing; toss to coat and top with onion.

2 packages yeast

1/2 cup warm water

1/2 cup shortening

1/2 cup HONEY

2 tsp salt

1 pint milk

2 eggs

6 cups flour

1/2 cup margarine

1/4 cup brown sugar

1/2 cup chopped nuts

1 cup vanilla ice cream

1/2 cup brown sugar and 1 tsp cinnamon mixed

Instructions: Dissolve yeast with warm water in a small bowl. Set aside. In a large pan, melt shortening and add HONEY, salt and milk, and allow it to cool. Beat eggs and add to yeast mixture. Then, beat in flour. Turn out dough on floured surface and knead until smooth. Place dough in bowl and let it rise until it’s double in bulk. Prepare two 9 X 12 pans with 1/4 cup margarine each and sprinkle with brown sugar. Add nuts and dab teaspoons of ice cream over the entire pan. When dough has risen, punch down and place half on floured surface and roll out to 9×12 size with floured rolling pin. Spread with butter or margarine, then brown sugar and cinnamon. Roll up like a jelly roll then cut off about 1 1/2″ slices and place on prepared 9 X 13 pan. You should get about 16 cinnamon rolls per pan. Let these rise until double in bulk. Bake in 350°oven for about 30 minutes. When brown on top turn upside down on waxed paper to cool.

6 cups boiled and mashed sweet potatoes

2 eggs, slightly beaten

1 stick melted butter

3/4 cup HONEY

1/4 cup milk

1 Tbsp vanilla

1/2 bag small marshmallows

1/2 cup finely chopped pecans

Instructions: Mix all ingredients except marshmallows and pecans. Spread in 2 quart baking dish. Top with pecans and marshmallows. Bake at 325° for 20 minutes or until marshmallows are browned.

4 boneless, skinless chicken breasts (4 oz. each)

1/2 cup HONEY

1/2 cup buttermilk baking mix

2 tsp ground ginger

1 tsp seasoned salt

1/4 tsp pepper

2 Tbsp olive oil

Instructions: Coat chicken with HONEY; set aside. Combine baking mix, ginger, seasoned salt and pepper. Roll HONEYcoated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Place chicken on rack in baking pan. Bake at 350° for 30 minutes or until juices run clear.

1 1/2 cups HONEY

3/4 cup butter or margarine, softened

1 egg

5 cups all-purpose flour

2 tsp baking powder

1 Tbsp each ground ginger and ground cinnamon

1 tsp ground cloves

Instructions: In large bowl, cream HONEY and butter until light and fluffy. Beat in egg. Add flour, baking powder, ginger, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide dough in half; return one half to refrigerator. Dust work surface and dough with flour. Roll out dough to 1/4″ thick. Cut into desired shares using cookie cutter; transfer to well greased baking sheet. Bake at 350°F for 10 to 12 minutes. Remove cookies from sheet and cool on rack.