Bees in the Herb Garden Dip

20(2 Tablespoons) servings

1 pint sour cream

6 Tablespoons honey

2 Tablespoons orange juice

2 Tablespoons dijon mustard

2 teaspoons cream-style horseradish

2 teaspoons rosemary, crushed

1 teaspoon basil, crushed

3/4 teaspoon salt

1/2 teaspoon white pepper

1/4 teaspoon garlic powder


Combine all ingredients and mix well.  Refrigerate, covered, several hours to blend flavors.  Stir before using.  Use as a dip for chips, shrimp, vetables, or as a salad dressing for green and fruit salads.


Spicy Honey Drummettes

7 servings

3 pounds of chicken

1 cup honey

2 Tablespoons curry powder

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper, or to taste


Rinse drummettes and pat dry.  Arrange in a single layer on a baking sheet.  Bake at 400 for 10 minutes.  Meanwhile, in a small bowl, combine remaining ingredients until well blended.  Spoon half of honey mixture over drummettes; bake 10 minutes.  Using tongs, turn drummettes over.  Spoon remaining honey mixture over drummettes; bake 10 minutes longer.  Let cool slightly before serving.


Late-Honey "Smash" Snacks

4 dozen

2 1/2 cups thin pretzel sticks, broken into 1 inch pieces

2 1/4 cups Quaker Oats

1 cup raisins

1 cup dry roasted peanuts

1 package 10 oz. peanut butter flavored chips(can substitute butterscotch chips)

2 cups semi sweet chocolate chips

3/4 cup honey


In a large bowl, combine first 4 ingredients and mix well.  In a large saucepan, combine peanut butter chips, chocolate chips, and honey; heat over low heat, stirring constantly until chips are melted.  Immediately pour over oat mixture, stirring until all dry ingredients are coated with chocolate mixture.  Spread and smash mixture onto foil lined cookie sheet, working the mixture to the edges of the sheet.  Mixture will be 3/8-1/2 inch thick depending on size of cookie sheet.  Place in refrigerator until firm.  Break into pieces. Store tightly covered at room temperture.


Honey Glazed Popcorn

2 cups

3/4 cups butter or maragine

2/3 cups honey

2/3 cups brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 1/2 teaspoons vanilla

1/2 teaspoon baking soda

3 quarts popped popcorn

1 1/2 cups roasted peanuts


Melt butter in large saucepan, stir in honey, sugar, cinnamon and salt.  Bring to a boil; stir constantly.  Reduce heat to medium; boil without stirring for 5 minutes.  Remove from heat' quickly stir in vanilla and soda.  Place popcorn in large, heat proof bowl; slowly pour syrup over popcorn while stirring.  Add peanuts; mix thoroughly.  Pour into 2 greased 15-1/4 x 10-1/4x3/4 inch baking pans.  Bake at 250 degrees for 45 minutes; stir every 15 minutes with spatula, being certain to scrape honey mixture from pan and coat popcorn thoroughly each time.  Remove from oven; cool. Break into serving-sized pieces.  Store in tightly covered container.


Honey Spiced Nuts

3 cups

1/2 cup honey

2 Tablespoons butter, divided

1/2 teaspoon grated orange peel

1/2 teaspoon ground cinnamon

3 cups raw nuts(walnuts, pecans, cashews, almonds. etc)


Preheat ovento 325 degrees.  Line a 13 x 9 x 2 inch pan with foil.  Tear another sheet of foil the same size and place on the counter; butter both.  Pour nuts into pan; set aside.  In a microwave-safe, combine honey, 2 Tbsp. butter, orange peel, and cinnamon.  Microwave for 60-90 seconds, stirring occasionally, until butter is melted.  Pour honey mixture over nuts, and stir until all are coated.  Bake for 20 minutes, stirring every 5 minutes.  Remove from oven and pour onto reserved buttered foil, spreading nuts into a single layer to cool. Store in airtight container.


Peanut Butter Toasties

8 servings

1 1/4 cup granola with raisins

1/4 cup creamy peanut butter

2 slices whole grain bread

1/3 cup honey


Mix granola, honey, peanut butter, and a pinch of salt in a bowl.  Toast bread in toaster oven.  Remove bread from toaster and spread generous amount of granola mixture to cover completely.  Return to toaster oven and bake on 350 degrees for 3 minutes.  Cut into squares and serve warm.







picture of honey snacks