Recipes

*Honey Dijon Marinade
Use equal parts honey and Dijon mustard. Spread over chicken when baking or
grilling.

*Honey Butter
In a small bowl, cream 1/2 cup of butter until soft. Slowly beat in 1/4 or 1/3 cup of honey.
Beat on high speed until light.

Tip: Add a little of Vanilla to fresh fruit.


*Cheddar Apples
8 cups ch0pped peeled apples (I might leave on the peels)
2 cups shredded cheddar cheese
1 cup of sugar
1 stick of butter
3/4 cup of self rising flour

Place apples in a greased 9x13 baking dish.
In a medium bowl, stir together remaining ingredients and sprinkle over apples. Bake in preheated oven 350 degrees for 30-40 minutes, until golden brown.


*New Orleans Pralines
8 oz. whipping cream
16 oz. brown sugar
2 tablespoons butter
2 cups chopped peacans or walnuts

Mix cream and sugar in microwave for 13 minutes at full power or cook on stove....be careful not to burn cream and sugar on stove. Remove from heat, mix in butter and pecans. Drop by spoonfuls onto wax paper.


*Honey Lemon Basil Sauce
2 tablespoons chopped onion
1/4 cup butter
1/4 cuphoney
2 tablespoons lemon juice
1 teaspoon dried Basil

Cook onion in butter until onion is translucent. Stir in remaining ingredients and bring to boil. Serve over carrots, cauliflower, brussel sprouts, squash. Makes 1/2 cup.


*Honey Ham Marinade
1 cup ketchup
1/4 cup honey
1/4 cup prepared mustard


*Frozen Peach Delight
1 (16 oz) can peach pie filling
1 (14oz) can sweetened condensed milk
1 (8oz) cran crushed pineapple, drained
1 (8oz) whipped topping
Peaches for garnish, optional

In a medium bowl, combine peach pie filling, sweetened condensed milk, and pineapple. Fold in whipped topping. Pour into 8-inch square glass container lined with plastic wrap, (hummm I wonder if parchment paper would work?) Freeze 24 hours. Cut into squares and serve. Let set 5 minutes prior to serving. Yield: 9-12 servings.