Cooking with Honey

You can use honey in the kitchen, too!
Here are some ideas and recipes:

Hawaiian Crockpot Chicken

  • 3 chicken breast
  • 2 cups BBQ sauce
  • 1 Tbs honey
  • 1 can crushed pineapple


  • Dice up chicken breast and place in crockpot.
  • In a mixing bowl combine the BBQ sauce, honey, and crushed pineapple (including juice). 
  • Pour mixture on top of chicken.
  • Cook on high for 4 hours or until chicken has internal temperature of 165 degrees.
  • Serve with rice.

Honey Balsamic Pulled Pork Tenderloin

2 lbs.

pork tenderloin
1/3 cup

balsamic vinegar
1/3 cup

low sodium chicken broth
1/3 cup

2 T

low sodium soy sauce
2 T

Worcestershire sauce
3 cloves


Place pork tenderloin in slow cooker. Whisk together balsamic vinegar, broth, honey, soy sauce, Worcestershire sauce, garlic. Pour over pork. Cook pork about 4 hours on low or until pork has an internal temp of 145°F. Then, remove pork and allow it a 3-minute rest time. After the rest time, use two forks break apart and then add back to the slow cooker until you are ready to enjoy.

Holiday Party Punch

2 cups boiling water
3/4 cup honey
4 cups cranberry juice
2 cups orange juice
1 cup lemon juice
1 quart ginger ale 
Ice Cubes

Combine boiling water and honey, stirring to dissolve. Chill. In large punch bowl combine cranberry, orange, and lemon juices. Stir in honey mixture. Just before serving add ginger ale, ice cubes, and fruit garnish. 

Honey Glazed Snack Mix

2/3 cup honey
2/3 cup butter
9 cups Chex cereal
2 cups Cheerios
2 cups small pretzels

Melt butter in microwave. Whisk in honey. Combine cereal and pretzels. Pour honey mixture over cereal and mix until well coated. Coat 2 large baking sheets with cooking spray before spreading mixture evenly. Bake at 325 degrees for 15 minutes. Cool on baking sheet for 3 minutes. Place on wax paper to cool. Store in airtight containers. 

Honey Hot Cocoa

  • 1/2 cup - honey
  • 1/2 cup - unsweetened cocoa
  • 1/2 cup - water
  • 1 teaspoon - vanilla extract
  • 3 cups - hot low-fat milk

In small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk. Frozen Honey Hot Chocolate: Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at lease 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.


Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks. For single serving of hot chocolate, stir 1/4 cup chocolate syrup into 3/4 hot milk.
Pineapple Honey Glazed Ham

  • 1 (4 to 5 lb.) - fully cooked boneless ham
  • 1 can (8 oz.) - pineapple slices
  • 1/3 cup - honey
  • 1 Tablespoon - ground mustard
  • ground cloves

Bake ham on rack in shallow baking pan at 325°F for 1 hour or to 120°F on meat thermometer. Drain pineapple; reserve liquid. Combine reserved liquid, honey, mustard and cloves; mix well. Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 to 45 minutes longer or to 140°F; baste every 10 minutes. Let stand 10 to 15 minutes before slicing.

Honey Raspberry Citrus Slush

  • 1-1/2 cups - fresh orange juice
  • 1/2 cup - Orange Blossom honey
  • 2 Tablespoons - lemon juice
  • 2 Tablespoons - lime juice
  • 1-1/2 cups - frozen raspberries
  • 1 cup - crushed ice
  • In a blender, combine orange juice, honey, lemon and lime juices until honey is dissolved. Add raspberries and ice. Puree. Serve in beverage glasses garnished with a lemon or lime wheel.

Double Chocolate Oatmeal Cookies

1 cup shortening

1 1/4 cup honey
2 eggs
2 squares chocolate, melted
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup rolled oats
1 cup chopped nuts
1 1/2 cup chocolate chips

In a small bowl, combine flour, baking powder, baking soda, and salt; set aside. Cream shortening and honey thoroughly. Add eggs, melted chocolate, and vanilla. Beat until creamy. Gradually add flour mixture while mixing. Blend well. Fold in rolled oats, nuts, and chocolate chips. Drop by spoonful on cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 5 dozen.

Yummy Honey Chicken Kabobs

1/4 cup vegetable oil

1/3 cup honey
1/3 cup soy sauce
1 teaspoon ground black pepper
2 cloves of garlic
5 small onions, cut in 2 inch pieces
2 red bell pepper, cut into 2 inch pieces
8 skinless, boneless chicken breast halves cut into 1 inch cubes

In a large bowl, whisk together oil, honey soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place chicken, garlic, onions, and peppers in the bowl and marinate in the refrigerator at least 2 hours.

Preheat grill for high heat. Drain marinade from the chicken and vegetables and discard marinade. Thread chicken and vegetables alternately on the skewers. Lightly oil the grill grate. Place skewers on the grill. Cook 12 to 15 minutes, until chicken juices run clear, turning and brushing with reserved marinade frequently.

Peanut Apple Salad

3 cups diced, unpeeled red apples
1 cup dices celery
3/4 cup salted peanuts
1/2 cup mayonnaise
3 Tablespoons honey
1 teaspoon celery seed

Put apples, celery, and peanuts in a bowl. Mix remaining ingredients together and pour over first mixture. Stir to coat. Makes 6 servings.

Tropical Honey Iced Tea

2 bags of your favorite fruit tea
2 cups boiling water
1 cup unsweetened coconut milk
2 tablespoons honey
1 table spoon lemon juice

Brew tea by pouring boiling water over tea bags. Let the tea steep for 3-5 minutes. Discard tea bags. Stir in honey, lemon and coconut milk. Refrigerate until ready to serve. Serve over ice and enjoy! Honey and lemon can be added to taste. Makes approximately 2 servings.

Honey Applesauce

  • 4-6 medium apples, peeled and cut into chunks
  • 1/2 cup water
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
In a large saucepan, heat the water and apple chunks to boiling over medium heat. Reduce and simmer them uncovered, stirring occasionally until they are tender, 5 to 10 minutes. Stir in the rest of the ingredients. Heat to boiling. Boil and stir for 1 minute. 

Gourmet Honey Chocolate Fudge

20 oz. milk or semi-sweet chocolate chips
14 oz. sweetened condensed milk
1/3 cup honey
1 tsp. vanilla

Line a 9” x 9” pan with foil and spray lightly with cooking spray. Melt chips, sweetened condensed milk, and honey in a sauce pan over medium heat, stirring constantly. When melted and smooth, remove from heat and stir in vanilla. Spread into foil lined pan. Cool and cut into squares. Store in a cool place.

Honey of a Fudge Sauce

  • 1/2 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 2 Tbsp. cornstarch
  • Pinch salt
  • 1 cup honey
  • 1 cup water
  • 1 cup tiny marshmallows
In a medium saucepan, melt butter over low heat. Stir in cocoa, cornstarch, and salt. Stir in honey and water. Bring to a boil over medium heat, stirring frequently; reduce heat. Boil gently, uncovered, until thickened, stirring frequently. Remove from heat and stir in marshmallows until melted. Cool slightly. Serve warm over ice cream, cake or fruit. Cover and chill any leftovers. Reheat in saucepan over low heat, stirring constantly. Makes 2 3/4 cups. 

Honey Strawberry Tea Cooler
Makes 4 servings
  • 1 pint fresh strawberries, stemmed and cleaned
  • 1/2 cup honey
  • 1 cup orange juice
  • 2 cups brewed green tea, cooled
In a blender or food processor container, combine strawberries and honey; process until smooth. Add orange juice; process until well blended. Stir into cooled tea. Serve over ice.

Honey-Almond Crunch
Makes 3 cups of crunch
  • 1/4 cup honey
  • 1 Tablespoon unsalted butter
  • 1 cup natural sliced almonds, lightly toasted
  • 2-1/2 cups corn flakes

Combine honey and butter in a 10-inch sauté pan over medium-high heat for 1 to 2 minutes until the mixture changes color slightly and is reduced. Quickly add almonds and corn flakes, gently fold the mixture using a high-heat rubber spatula until almonds and corn flakes have been completely coated with the cooked honey. Remove from heat and pour out onto a parchment lined baking sheet and allow to cool for approximately 5 to10 minutes. Store in an air-tight container for up to 3 to 4 days.

Honey Lime Fruit Dip
  • 1 C. Vanilla Yogurt
  • 2 Tbsp. Honey
  • 1Tbsp. Lime juice
  • Dash of Cinnamon
Mix together, chill, and serve with fruit 

Honey Cornmeal Pancakes with Honey Orange Syrup

Makes 8 pancakes
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 3 Tablespoons honey
  • 3 Tablespoons butter, melted
  • Honey Orange Syrup
Combine flour, cornmeal, baking powder and salt in medium bowl; mix well and set aside. Combine remaining ingredients in small bowl; mix well. Pour liquid mixture into flour mixture; stir just until moistened (batter will be lumpy). Pour about 1/4 cup batter for each pancake in hot skillet or on griddle over medium-low heat; cook until bubbles form on surface and edges become dry. Turn and cook 2 minutes longer or until golden. Serve with Honey Orange Syrup.

Honey Orange Syrup

Makes 3/4 cup
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
Combine honey, orange juice, grated orange peel and ground cinnamon in saucepan; heat and stir until warm.

Pineapple Orange Honey Smoothie

Makes 5 (8-ounce) servings
  • 1 cup milk
  • 1-1/2 cups pineapple, diced
  • 1 cup plain yogurt
  • 1/3 cup pure honey
  • 2 Tablespoons orange juice
  • 1 teaspoon orange zest
  • 5 to 10 ice cubes, optional
In a blender, combine all ingredients except ice cubes and blend until smooth. If desired, add ice cubes, one at a time, and blend until smooth.

Banana Pops

Makes 8 servings
  • 1-1/3 cups ground toasted almonds, ground coconut, candy sprinkles, granola, or graham cracker crumbs
  • 4 just-ripe bananas, peeled
  • 1/2 cup honey
  • 8 Popsicle or craft 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.

Honey Sugar Scrub

·         2 Tbsp extra virgin olive oil
·         1 Tbsp HONEY
·         2-3 vitamin E capsules
·         1 Cup granulated sugar

Combine olive oil, honey, and contents of vitamin E capsules. Mix well. Add sugar slowly, stirring until mixture reaches a sandy consistency. Store in airtight container.

Barbecued Beef Taco Plate


  • 2 pounds ground beef
  • 1 envelope taco seasoning
  • ½ cup water
  • 2 packages (8 ounces each) cream cheese, softened
  • ½  cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies, drained
  • ½  cup chopped onions
  • 2  cups shredded lettuce
  • 1 cup shredded cheddar cheese
  • 2 medium tomatoes, seeded and chopped
  • 1 ½ cup barbecue sauce
  • ½ cup HONEY
  • Tortilla chips


  • Cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • In a large bowl, beat the cream cheese and milk until blended. Spread over 14-in. plate. Layer with the beef mixture, chilies, onions, lettuce, cheese, and tomatoes. Drizzle with barbecue sauce.
  • Arrange some tortilla chips around the edge; serve with remaining chips.

Peppermint Candy Crisps

Makes 48 servings

1/4 cup butter or margarine, soft
1/2 cup honey
2 oz. semi-sweet chocolate chips, melted
1 egg
1 Tablespoon milk
1-1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup peppermint stick candy, crushed

In mixing bowl, cream butter and honey until fluffy. Add melted chocolate. Mix well. Blend in egg and milk. Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix well. Chill dough at least 30 minutes. Drop by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Press each cookie with bottom of glass coated with flour to flatten. Sprinkle each cookie with crushed peppermint stick candy. Bake at 350°F 8 to 10 minutes until done. Cool slightly before removing from cookie sheet. Cool on rack. Microwave: Follow recipe directions. Drop by teaspoonfuls onto waxed paper or microwave baking sheet. Cook on HIGH: 6 cookies - cook for 1 minute, 15 seconds. 12 cookies - cook for 2 to 2-1/2 minutes. Cool cookies slightly before removing.

Honey Turkey Rollers

Honey Turkey RollersMakes 6 servings

8 oz. cream cheese, softened
1/3 cup honey
1/4 cup mustard
1/2 teaspoon onion powder, optional
6 (8-inch) whole wheat tortillas
1-1/2 cups Colby Jack cheese, shredded
12 thin slices turkey

In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1 inch around the edge. Place 2 slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into eight 1-inch rounds and serve.

Honey Hot Chocolate / Cocoa

Honey Hot Chocolate / Cocoa

Makes 4 servings

1/2 cup honey
1/2 cup unsweetened cocoa
1/2 cup water
1 teaspoon vanilla extract
3 cups hot low-fat milk

In small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk. Frozen Honey Hot Chocolate: Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at lease 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.

Tropical Juice Quencher

 ¾ cup pineapple juice
¾ cup orange juice
¼ cup lime juice
¼ cup honey
2 cups sparkling water

In small pitcher, whisk together juices and honey until thoroughly combined and honey is dissolved. Chill until ready to serve. Just before serving, stir in sparkling water. Try floating pineapple chunks or slices of lemon or orange in the pitcher, or pour the quencher into a punchbowl with scoops of sherbet for a festive party punch!

Homemade Honey Butter 
2 cups heavy whipping cream
1-2 tablespoons honey, or to taste
A pinch of salt (optional)

Pour cream into a glass quart jar, screw the lid on tight...and shake! (Tip: When you get tired of shaking, pass the jar to a friend and ask them to take a turn. It's much more fun that way!) Keep shaking (10-20 minutes) until the cream has changed into a large lump of butter with buttermilk surrounding it. Pour the buttermilk out of the jar and drink it or use in another honey recipe.
Now use a spatula to blend the honey and salt into the butter. Enjoy your homemade honey butter on crackers, bread, toast, bagels, waffles, or muffins!

This was the way Princess Allison, the FFA volunteers, and her young helpers from the audience made honey butter on the Christensen Farm Stage at the Minnesota State fair!

Peanut Butter Honey Log

1 cup chunky peanut butter

2/3 cup honey

1 cup crushed graham crackers

½ cup instant non-fat milk

Crushed cereal, coconut, or wheat germ

Combine peanut butter, honey, and dry milk. Add graham crackers to mixture.  Roll into (2) 10-inch logs using parchment paper. Roll logs in topping of choice. Place logs in refrigerator for at least 2 hours, then slice and serve.  Logs can also be stored in the freezer. Allow at least 30 minutes to thaw.

Recipe courtesy of Marie Blanchet, Tampa Bay Beekeepers

Honey Fudgesicles

Makes 6 servings

2 cups milk
1/3 cup honey
3 Tablespoons cocoa powder
2 Tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon butter or margarine

Combine all ingredients in saucepan. With an adult's help, cook and stir over low heat on stove until little bubbles appear and mixture thickens. Cool slightly and pour into molds. Freeze 2 to 4 hours or until firm. Store in freezer.
Original recipe from


Honey Vanilla Ice Cream

Makes 2 quarts

3 eggs, well beaten
2 cups milk
1/2 cup honey
1/4 teaspoon salt
2 cups half-and-half
1 Tablespoon vanilla

Beat eggs and milk together in large saucepan. Stir in honey and salt. Find an adult to help you cook and stir the mixture over low heat about 10 minutes or until thickened. Cool. Stir in half-and-half and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions.
Original recipe from

And now for some tasty ice cream toppings - made with honey!

That's right - just squeeze some honey right onto your ice cream. It's delicious!

Honeyscotch Sundae Sauce

Makes 6 (1/4 cup) servings

6 Tablespoons butter or margarine
2 teaspoons cornstarch
1-1/3 cups honey

With an adult's help, melt butter over low heat; stir in cornstarch. Add honey; cook and stir until mixture boils. 
Original recipe from

Honey Raspberry Sauce

Makes 2 cups

2 cups fresh or frozen raspberries, thawed
1/2 cup honey
1 teaspoon grated orange peel
1 Tablespoon cornstarch

Puree fresh or frozen, thawed raspberries; strain. Combine raspberry puree, honey and grated orange peel; mix well. Whisk in cornstarch until well-blended. Find an adult to help you cook the mixture over medium-high until thickened. Cool.
Original recipe from

More topping ideas

Fresh fruit: peaches, blueberries, raspberries, strawberries, blackberries, mangoes, etc.

Nuts: almonds, pecans, walnuts, peanuts, etc.

Shredded coconut

Fruity Frozen Yogurt Pops 

Fruity Frozen Yogurt PopsMakes 8 servings
1 cup fresh, ripe nectarines, pineapple, or strawberries, chopped
1-1/2 cups plain yogurt
1/3 cup honey
1 teaspoon vanilla
8 paper cups (3 oz.) and popsicle sticks or plastic spoons

With an adult's help, combine all ingredients in a blender; mix well. Pour into eight (3 oz.) paper cups; insert popsicle sticks or plastic spoon in center of each. Freeze 4 hours or until solidly frozen.
Recipe from Watch the cooking demonstration for this recipe on the "Videos" tab!

Honey Treats

Combine in bowl:
½ cup honey
½ cup peanut butter
1 cup dry milk
1 cup uncooked rolled oats
Mix by hand. Shape into balls.
Experiment by adding raisins, coconut, nuts, chocolate chips, etc.

Honey Whipped Cream

1 cup heavy whipping cream
3 Tablespoons HONEY
1 teaspoon vanilla

With an electric mixer (In a mixing bowl), beat the cream until soft peaks form (this means they stand up a little bit but then flop over). Add in honey and vanilla without over- mixing.

Caramel Apple Dip

1 8oz. package of Cream Cheese
3/4 Cup Brown Sugar
1/4 Cup Honey
1 tsp. vanilla
Mix all ingredients together and serve with your favorite apples.

Honey Punch

1 1/2 cups honey
2 cups boiling water
2 cups orange juice
1 cup lemon juice
4 cups cranberry juice cocktail
4 cups (1 quart) ginger ale

Microwave water in a glass bowl until hot. Add honey, mix. When honey and water are combined, add all other ingredients. Serve with lots of ice for a delicious punch any time of year!

Peanut Butter and Honey Sandwich

Spread peanut butter on a piece of bread (can be toasted or soft), drizzle with honey. Take it for lunch or enjoy as a super easy after-school snack!

Honey Shake-it-Up!

1 1/2 cups milk
1 1/2 cups sliced strawberries (or any other type of fruit- pick your favorite!)
1 cup vanilla or flavored yogurt
1/4 cup honey
5 ice cubes
Put all the ingredients except ice cubes in a blender, blend until thick and creamy. Drop in ice cubes one at a time and blend until smooth.

Super Fast Honey Snack

1/2 c. peanut butter
1/4 c. honey
Mix. Use as a dip for celery sticks, pretzels, or apple and pear slices.

Honey Crispies
1/2 cup powdered sugar
1/2 cup peanut butter
1/2 cup honey
1-1/2 cups crisp rice cereal
1/2 cup chocolate chips
1/2 cup chocolate or multicolored sprinkles
Place a sheet of waxed paper on a cookie sheet so cookies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and chocolate chips. Using hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when touched. Serve right away or place in tightly covered container and store in refrigerator.

Salad with Honey Dressing

8 cups salad greens (lettuce, spinach, whatever you like, washed and dried)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey

Salt and pepper to taste
Place the oil, vinegar, and honey in the bottom of a large bowl. Whisk with a fork. Add the salad greens and toss until they are evenly coated with the dressing. Add salt and pepper. Serve immediately- makes enough for 4 people.
Original recipe from

Honey Pumpkin Pie Dip

 Yield: 4 cups.


·         2 package (8 ounces) cream cheese, softened
·         1 1/2 cups honey
·         1/2 cup canned pumpkin
·         1/2 cup sour cream
·         1 teaspoon ground cinnamon
·         1 teaspoon pumpkin pie spice
·         1/2 teaspoon ground ginger
·         Gingersnap cookies


In a large bowl, beat cream cheese and honey until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.

Honey Roasted Nuts

  • 3 cups nuts
  • 1/2 cup honey
  • 2 Tablespoons melted butter or margarine
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon

Mix all ingredients together and spread out onto cookie sheet.  Bake in the oven at 350* for about 10 minutes.  Stir nuts and bake for another 10 minutes or until nuts are roasted.  Let nuts cool 5 minutes.  Enjoy!

Honey Fruit Smoothie

  • 1-1/2 cups milk
  • 1-1/2 cups sliced strawberries
  • 1 cup vanilla yogurt
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 5 ice cubes

Combine all ingredients except ice cubes in a blender and blend until thick and creamy. Add ice cubes one at a time and blend until smooth.

Honey-Glazed Sweet Potatoes

  • 2 lbs. sweet potatoes
  • 2/3 cup orange juice
  • 1/3 cup honey
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 Tablespoon butter or margarine

Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

Pumpkin Cheesecake Pie


2-8oz Cream Cheese, softened
1/3 C. Sugar
1/3 C. Honey
2 tsp Pumpkin Pie Spice
2 Eggs
1 cans (15oz) pumpkin
1 Graham Cracker Crust

In a large mixing bowl beat softened cream cheese on medium speed with mixer until fluffy. Add sugar and spice. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin. Pour into crust. Bake at 350* for 35 to 45 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.