Thank you to Nature Nate’s for providing the product used in this recipe! All opinions are my own.
Chocolate Honey Oats Bars: Moist and chewy oatmeal bars lightly sweetened with honey and loaded with Chocolate Chips!
…
Blueberry Burst Crunch Bars
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #CerealAnytime
Blueberry Burst Crunch Bars. Crunchy berry cereal bars filled with blueberries, whole-grain clusters, and crunchy nuts.
…
Dole® Strawberry Garden Smoothie
Enjoy a delightful, refreshing “Paseo” into the New Year with this Dole-icious Strawberry Garden smoothie in honor of the first “Live on Green” event in Downtown Pasadena, December 29-31. Located across from Paseo Colorado, there is fun to be had for the entire family – both indoors and outside in view of the beautiful San Gabriel Mountains. We’ll be watching Ally from Ally’s Kitchen giving a demo cooking Live On Green of these delicious Dole Recipes!
…
HONEY CORNBREAD MUFFINS
It is soup weather here in Maine, and what is a better accompaniment than cornbread? Honey Cornbread muffins in fact. Served hot with butter and honey! These are delicious, not too sweet and moist. This recipe makes 18 delicious muffins. I find that my kids tend to grab them for a snack much easier than cutting a slice of cornbread.
[yumprint-recipe id=’2′]Linked up: The Weekend Social
HONEY CORNBREAD MUFFINS
Author: Moore or Less Cooking
Recipe type: American
Cuisine: side
Prep time:
Cook time:
Total time:
Serves: 18
Not too sweet, perfectly moist, made as individual muffins, a delicious side and easy to grab snack.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- ½ cup sugar
- 1 TBSP baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs, beaten
- ½ stick unsalted butter, melted
- ¼ tsp vanilla
- ¼ cup honey
Instructions
- Preheat oven to 400 degrees F.
- In a bowl, combine corn meal, flour, sugar, baking powder and salt.
- In a separate bowl, whisk together milk, eggs, melted butter, vanilla and honey until well blended.Combine wet and dry ingredients and stir until just blended.
- Pour batter into greased or lined muffin pan.
- Filling ½ full.
- Bake 13-17 minutes or until golden brown.
- Makes 18 muffins.
Nutrition Information
Calories: 2368 Fat: 64g Saturated fat: 36g Unsaturated fat: 22g Trans fat: 2g Carbohydrates: 410g Sugar: 185g Sodium: 2652mg Fiber: 10g Protein: 45g Cholesterol: 513mg
The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link.
CRISPY HONEY GINGER CHICKEN
I have made this recipe many times and I finally got a picture before the vultures, I mean my family devoured it! My friend Lynne, from 365 Days of Baking has some amazing recipes on her blog. I tried this recipe and loved it when she posted it almost 3 years ago, I know I have to catch up! I like the flavor of the chicken when it is marinated over night. The ginger flavor isn’t overpowering, it has a delicious flavor.
Crispy Honey Ginger Chicken
Ingredients
1 lb boneless, skinless chicken breasts, cut up into 1-2-inch pieces
Marinade
2 cups lowfat buttermilk
1/4 cup honey
1 tablespoon ginger
1 teaspoon garlic powder
Coating
2 cups Panko bread crumbs
1/4 cup whole wheat flour
1 tablespoon ground ginger
1 teaspoon seasoned salt
1 teaspoon garlic powder
Directions
Combine buttermilk, honey, ginger and garlic powder in a baking dish. Mix well.
Add chicken to buttermilk mixture.
Cover in plastic wrap and refrigerate for 2 hours or overnight.
Preheat oven to 450 degrees.
Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl.
Toss chicken pieces in coating mix, making sure they are completely covered.
Place chicken on a wire rack placed on a rimmed baking sheet.
Continue with remaining chicken pieces.
Spray each piece with cooking spray or olive oil.
Bake for 10 – 15 minutes.
Turn each piece over and coat with cooking spray.
Bake again for 10 – 15 minutes.
Serve with honey.
Recipe adapted from 365 Days of Baking
SLOW COOKER HERBED BALSAMIC PORK ROAST & Video
I am in love with my Slow Cooker. I really am. I consider Sally the Slow Cooker to be one of my best friend’s. She never lets me down. Especially with this recipe.
Dust off your Slow Cooker and get ready to make an amazing meal! This roast is melt in your mouth magical goodness. The incredible smells coming from the kitchen was a good indication of how delicious this roast would be.
Check out my newest video and follow along with the easy tutorial!
…
BAKLAVA
This is my first attempt at making Baklava. Let me tell you it was much easier than I thought it would be. Since I have ventured out and successfully made Spanakopita, I figured all I needed was patience and some phyllo dough. I have had a package of frozen phyllo dough in my freezer, that turned out to be non-wheat, and single sheet, which makes assembly so much easier than the double sheet that I used for Spanakopita. I used a jelly roll pan which fits the single sheet layer perfectly. The dough was a little dried out after unrolling, but it was still perfect after baking. I also used slivered almonds that I chopped up in the cuisinart. I would double the amount of almonds next time, or maybe add walnuts or pecans. My family and friends thought there was plenty of nuts, so this is just a personal taste. This tray of baklava disappeared very quickly when my son and his friends came home for the weekend, I actually had to hide a couple pieces for hubs, this is his very favorite dessert and he was thrilled that I had made it. I have also had a bottle of Rose Water that I really have been wanting to include in a recipe, this recipe called for Orange Flower Water and I substituted Rose Water for the Orange Water. The smell is wonderful.
BAKLAVA
Serve in small portions, it is buttery and sweet
serves 10-12
Ingredients
Syrup
1 1/2 cups sugar
6 Tbsp honey
1 1/2 cups water
1 Tbsp lemon
1 Tbsp Rose Water ( recipe calls for Orange Flower Water)
Pastry
1 cup unsalted butter, melted
1 lb package phyllo dough, thawed
1 cup chopped walnuts, almonds, or pistachio nuts
1 1/2 Tbsp sugar
1/2 tsp cinnamon
First, make the syrup by combining all of the ingredients in a heavy- based saucepan. Place over low heat until the sugar dissolves, it will look clear. Stir occasionally. Once the sugar dissolves, raise the heat and allow the syrup to boil until it is thick enough to coat the spoon. This should take about 2 minutes. Allow the syrup to cool and chill thoroughly.
Brush a rectangular baking dish, about 12 x 18 inches, with some of the melted butter. Place about 8 sheets of phyllo dough in the dish, brushing the top of each sheet with some of the melted butter.
Mix the nuts, sugar and cinnamon together and spread half of the mixture over the top of the phyllo. Place two more layers of buttered phyllo dough on top and then cover with the remaining nuts. Layer up the remaining phyllo, brushing each sheet with some of the butter.
With a sharp knife, score a diamond pattern in the top. Sprinkle the top with a little water to keep it moist and prevent curling. Bake in a preheated oven at 350 degrees F oven for 30 minutes and then raise the temperature to 425 degrees F. Continue baking for 10-15 minutes longer or until the pastry is cooked and the top is golden brown and crisp. ( My baklava was done golden brown and done before the oven temperature changes, so I removed the tray of baklava then, just keep and eye on it)
Remove the pastry from the oven and immediately pour over the syrup. Leave the pastry to cool and when thoroughly cold, cut into diamond shapes to serve.
Baklava may be made several days in advance and kept in the refrigerator. Leave at room temperature for about 20 minutes before serving.
Recipe adapted from the Kitchen Flipbook
This post has been linked up to these wonderful blogs!
Honey BBQ Meatloaf
Recently I had a meatloaf party on my Moore or Less Cooking Facebook Page. You may be asking what is a meatloaf party? Well, this is a party where food bloggers share their recipes, with the theme being meatloaf. All of the recipes shared looked so wonderful. I loved the way this one sounded, so I had to try it!
A big plus was that Kyvan’s Sauces sent me samples of their BBQ sauces and Honey. I just had to put their products to the test. They scored and A+!
Their BBQ sauce is light and flavorful, not like some other brands that are very thick and goopey. The Blackberry Honey is delicious. Hubs uses honey in his coffee and tea, so we go through a lot of honey, this honey is great!
I doubled the recipe for the Honey BBQ Meatloaf, we love meatloaf sandwiches the next day. Good thing I did because my son ate almost 3/4 of a meatloaf.
It tastes just like a BBQ burger with BBQ sauce. YUMMY!!
Here is the recipe
Honey Barbecue Meatloaf
serves 4
1 lb 90% lean ground beef
1 slice white bread, ground to crumbs in food processor -or- 2/3 cup panko bread crumbs
1 tablespoon plus 2 teaspoons worcestershire sauce
1 tablespoon spicy brown mustard
1/2 cup smoky barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper
Preheat oven to 350 degrees F. Toss one slice of soft white bread in your food processor and grind it into crumbs.
In a large bowl, use your hands to mix together the ground beef, fresh bread crumbs, 1 tablespoon of the worcestershire sauce, the spicy brown mustard, 1/4 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
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.
In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.
Recipe adapted from Can you stay for dinner?
Tea Cupcakes with Honey Cream Frosting { Sunday’s with Joy }
I love Chamomile tea. With lots of honey and cream. It has been raining like cats and dogs, so a hot cup of tea brings me comfort and joy. I love Chamomile tea so much that I just used my last tea bag, last night! Oh shoot! I have about 800 different teas and not one chamomile tea left. So for this recipe, I am using a tea that I have never tried before. I won this tea in a contest. I know it is from England, the package says Wilkinsons of Norwich, with a British telephone number. I just want to call them and say, ” Cheerio ‘Ol Chap”!! The name is handwritten, Mediterranean Sun Tisone. It smells like sunshine, ginger, orange peels and rose. Nice combo, right?? When steeped the color is a beautiful shade of deep rose. I know you probably don’t have this tea, but you can use any tea you like, Earl Grey, Chamomile, experiment! Since this tea is loose, not bagged, it isn’t powdery, lots of twigs and leaves and peel, I used my coffee grinder and ground the tea to make it a better consistency for a cupcake. These cupcakes are so tender and light. They bring me back to London and the memories of cakes and cookies and tarts of a high tea. The Honey Cream frosting is the perfect addition for these delicious cupcakes.
Tea Cupcakes with Honey Cream Frosting { Sunday's with Joy }
Author: Moore or Less Cooking
Recipe type: Tea Cupcakes with Honey Cream Frosting
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
Tender and Light Tea Cupcake with a creamy honey cream frosting
Ingredients
- Cupcakes:
- ¼ cup (1/2 stick) unsalted butter, softened
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 3 tablespoons tea ( use from your favorite tea bag, or grind up loose tea)
- ½ cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- For the Frosting:
- 1½ cups powdered sugar
- 1 tablespoon honey
- about 5 tablespoons heavy cream
- pinch of salt
Instructions
- Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
- To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and tea leaves. Mix on medium speed until the mixture is slightly coarse and sandy. For about 5 minutes.
- While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
- Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
- Divide the batter between the prepared cups. There is not a lot of batter so you’ll only fill the cups up half way. You will also need to scrape the bowl for remaining batter. You don't want to waste a drop.
- Bake the cupcakes for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
- To make the frosting: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of tea leaves. Cupcakes will last, well wrapped, at room temperature for up to three days.
For the Cupcakes:
1/4 cup (1/2 stick) unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons tea ( use from your favorite tea bag, or grind up loose tea)
1/2 cup milk (I used Non-fat, it was all I had )
1 large egg
1 teaspoon pure vanilla extract
For the Frosting:
1 1/2 cups powdered sugar
1 tablespoon honey
about 5 tablespoons heavy cream
pinch of salt
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and tea leaves. Mix on medium speed until the mixture is slightly coarse and sandy. For about 5 minutes.
While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
Divide the batter between the prepared cups. There is not a lot of batter so you’ll only fill the cups up half way. You will also need to scrape the bowl for remaining batter. You don’t want to waste a drop.
Bake the cupcakes for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
To make the frosting: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of tea leaves. Cupcakes will last, well wrapped, at room temperature for up to three days.
{Sunday’s With Joy} Honey Mustard Roasted Cashews
 |
| This is one of those recipes that you make and you say, “Oh….WOW!” I snack on nuts every day. Cashews are one of my favorite nut, all buttery and crunchy, yummy on salads or just by the handful. This is a fantastic way to eat a cashew. I could eat up every little last piece of these wonderful Honey Mustard Roasted Cashews, but I must refrain myself! Your friend’s will be thrilled if you make these before you go to a party and bring them as a gift, or else you may be sitting in front of the computer shopping and then unbeknownst to you, your bowl of nuts has vanished! Not that this happened to me or anything like that. |
 |
