Posts Tagged ‘Honey’

Do you have recipes pinned from quite a while ago that you just haven’t tried yet?  I know I do and I really need to do a little purging on my board, but it’s hard.  This honey butter pork loin from Momma Hen’s Kitchen is one I pinned quite a while ago and finally tried it.  Why did I wait so long?  This is an easy and tasty main dish that can be made in the oven like the original or in the slow cooker like I did. 


4 tbsp.  butter

2 tbsp. honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp. seasoning of your choice (I used Penzey’s Salt Free Mural of Flavor)

1/2 tsp. black pepper

3/4 cup water


In a large skillet over medium heat, melt the butter with the honey.   Season the meat with the Mural of Flavor and black pepper. Brown the loin on all sides to form a nice crust.



Place the pork in a slow cooker and pour the honey/butter mixture over the meat along with 3/4 cup water.  Cook on low for 4 to 5 hours until the meat is tender and registers at least 160 degrees.



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Because of some unfortunate circumstances, I was not able to cook as many dishes at Easter that I had planned.  In fact, I just cooked one: this tasty baked ham recipe that I saw on Trisha Yearwood’s show on the Food Network.  Her show is one of my favorites because all of her dishes are fairly simple with ingredients that you will find in any grocery store.

When I saw this recipe, I knew it would be a perfect holiday main dish and it didn’t disappoint.  I love using honey in recipes especially since my father-in-law and his first cousin have hives and process their own honey.  The little bees that made this honey buzz around in my own backyard.


1 spiral sliced ham-Mine was approximately 10 pounds

1 cup honey

2 cups brown sugar

Adjust your oven racks to accommodate the ham and preheat to 350 degrees.  Cover a baking sheet with aluminum foil and place a rack on top of that. Spray both with non-stick spray.  You will want a large baking pan with sides to catch the extra basting liquid.

Place the ham on the rack and cover the ham with foil as well.  Place it in the oven and bake for half the estimated cooking time (about 20 minutes per pound).


When you are close to the halfway mark, heat the honey and brown sugar in a medium pan until the sugar dissolves.


  Pour this over the ham and continue to cook, basting occasionally with the juices.  Allow the ham to stand for a few minutes after it is done then slice and enjoy!





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This is my first new recipe for dairy free ice cream this spring, but it probably won’t be my last.  I tried to make a strawberry flavor last year, but the coconut milk seemed to overpower the strawberry.  This recipe seems to be much more strawberry-er (not a word, I know) than the last one.  I think the addition of the strawberry preserves really help.

I found this recipe by doing a Google search and it is from chiliving.com.


2 cans coconut milk

2-3 cups strawberries (I used frozen and just let them thaw before using.)

1/2 cup honey

1/4 cup strawberry fruit spread (unsweetened)


Put all of the ingredients in a blender and process until smooth.  Pour most of the mixture into the bowl of an ice cream maker and process according to the directions of the ice cream maker.  I had about a cup of the mixture left over.


Since dairy free ice creams freeze to an extremely hard texture, it can be difficult to scoop out of the container.  I decided to try a trick I saw on Pinterest of scooping the ice cream into cupcake liners and freezing them that way.  It worked!  Now I have several scoops of ice cream in the freezer ready to eat at a moment’s notice.  Love it!



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Honey BBQ Meatloaf

I have a basic meatloaf recipe that a co-worker gave me and it has been my favorite for quite a while.  In fact, it is the only meatloaf recipe I used until I spotted this little number at Mommy’s Kitchen.   Honey barbecue is my favorite kind of barbecue flavor and since my father-in-law and his cousin actually have bee hives and I have honey that produced by bees buzzing around in my backyard and the fields next door, I just have to try it. 

Wow, it turned out so good.  You get a little sweetness from the honey, but still have the kick of the barbecue sauce and mustard.  Yummy!  If you live in the South Central Kentucky area and would like some local honey, just e-mail me and I will hook you up.

honey meatloaf


For the meatloaf:

1 lb. ground beef

1/2 cup crushed saltine crackers

1/2 cup barbecue sauce

1 tsp. yellow mustard

1 tbsp. honey

1/4 tsp. seasoning salt

pepper to taste

For the glaze:

1/2 cup barbecue sauce

1 tsp. Worcestshire sauce

1 tbsp. honey


Preheat oven to 350 degrees.  Mix the ground beef, cracker crumbs, 1/2 cup barbecue sauce, mustard, 1 tbsp. honey, seasoning salt and pepper.  Mix well and shape into a loaf.  Bake for 45 minutes then prepare the glaze.


Mix together all of the glaze ingredients.  When the 45 minutes have passed, spread the glaze onto the meatloaf and bake for another 10 minutes.



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Good and pretty food at the state fair…









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