Sweet & Spicy Dip

• 1 quart (3 lbs.) honey
• 3 cups peanut butter
• 3 cups ketchup
• 2 cups cider vinegar
• 1/4 cup hot pepper sauce

Blend together honey and peanut butter; stir in remaining ingredients.  Makes 100 servings

    Bee Nutty Choco-Chip Cookies

• 1/2 cup honey
• 1/2 cup peanut butter
• 1/2 cup butter or margarine
• 1/4 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 oz. chocolate morsels
• 1/2 cup roasted peanuts, coarsely chopped

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F 8 to 10 minutes or until lightly browned. Remove to rack and cool.  Makes 16 servings

    Blazing Bronco Burgers w/ Smoking Chipolte Honey Sauce

• 1 lb. ground beef, ground buffalo can be substituted for beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon creole or Cajun seasoning
• 4 roasted Anaheim chili peppers, fresh or canned
• 4 slices (1 oz.) Pepper Jack cheese
• 4 hamburger buns
• 4 lettuce leaves
• 4 slices tomato
• 4 slices red onion

To prepare burgers, divide the meat into 4 equal portions and shape into patties. Combine the salt, pepper and creole or Cajun seasoning, then sprinkle the mixture evenly over the 4 patties. Grill the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill until cheese melts and burgers are cooked to desired level. Spread the chipotle honey sauce evenly on each of the four buns. Serve patties on buns and garnish with lettuce, tomato and red onion.  Makes 4 servings

Serving Suggestion: Served with Smoking Chipotle Honey Sauce, see next recipe.

 

    Smoking Chipotle Honey Sauce

• 1 canned chipotle pepper in adobo sauce, sliced
• 1/3 cup honey
• 2 Tablespoons mayonnaise
• 2 Tablespoons ketchup
• 1 Tablespoon yellow mustard

To prepare sauce, mix all sauce ingredients in bowl and set aside.  Makes 4 servings

• 1 ripe kiwi, peeled and diced
• 1/2 cup unsweetened frozen raspberries
• 1/2 cup pure honey
• 8 oz. low-fat vanilla yogurt
• Fresh fruit, for dipping

In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)  Makes about 2 cups

    Cool Cherry Soup

• 1 lb. cherries, pitted
• 1-1/2 lbs. plums, pitted and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon Dijon mustard
• 1/3 cup dry red wine
• 1/3 cup honey
• 1 cup buttermilk
• 1 lime, thinly sliced

In a food processor, pulse cherries and plums until smooth. In a medium saucepan, combine cherry and plum mixture and salt. Cover; cook over medium heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more. Remove from heat; cool to room temperature. Add buttermilk; chill in refrigerator until ready to serve. Garnish with lime slices.  Makes 6 to 8 servings

• 1-1/3 cups ground toasted almonds, ground coconut, candy sprinkles or graham cracker crumbs
• 4 just-ripe bananas, peeled
• 1/2 cup honey
• 8 popsicle sticks

Spread ground nuts (or other topping of choice) on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble, hold each banana half over plate or waxed paper to catch drips. Spoon about 1 Tbsp. honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or, squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper lined cookie sheet. Repeat with remaining bananas, honey and topping. Serve at once.  Makes 8 servings