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National Honey Month September is National Honey Month! Celebrate with a collection of honey recipes! Have a full meal with every course containing honey, or add one honey recipe to every meal for a week!
The National Honey Board celebrated National Honey Month by building a giant Honey Bear in New York City. Please see honey.com for pictures and the full story. Fresh Tomato Dressing (Makes 1-1/2
cups)
Combine all of the ingredients in blender and process for about 1 minute, or until the mixture is smooth. Transfer the dressing to a covered container, and refrigerate for several hours before serving.
Easy Homestyle Chicken (makes 4 servings)
Coat chicken with honey; set aside. Combine baking mix, ginger, seasoned salt and pepper; mix well. Roll honey-coated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Drain excess oil. Place chicken on rack in baking pan and bake at 350°F 20 to 30 minutes or until juices run clear.
Honey Mustard Roasted Potatoes (makes 4 servings)
Honey Glazed Red Pepper with Goat Cheese (makes 2 servings)
Honey Zucchini Bread (makes 12 servings)
Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9x5x3-inch loaf pan. Bake at 325°F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.
Honey Strawberry Tea Cooler (makes 4 servings)
In a blender or food processor container, combine strawberries and honey; process until smooth. Add orange juice concentrate; process until well blended. Stir into cooled tea. Serve over ice.
Honey Blondies (makes 16 squares)
In medium bowl, cream honey and butter until light and fluffy. Beat in egg and vanilla. Add flour and baking powder; mix until combined. Fold in chocolate chips and pecans. Spread batter into greased 9x9-inch square baking dish. Bake at 350°F for 40 minutes, or until wooden toothpick inserted near center comes out clean. Allow to cool completely. Cut into squares.
Did you know that the U.S. consumes more than 400 million pounds of honey each year? Millions of acres of U.S. fruit, vegetables, oilseed and legume seed crops depend on insect pollination, including honey bees. Approximately one-third of the total human diet is derived directly or indirectly from insect-pollinated plants.
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Peel
potatoes and cut each into 6 to 8 pieces. In large saucepan, cover
potatoes with salted water; bring to a boil. Simmer potatoes 12-15
minutes, until barely tender. Drain. Combine mustard, honey and
thyme in small bowl. In large bowl, toss potatoes with honey-thyme
mustard until coated evenly. Arrange potatoes on foil-lined baking
sheet, sprayed with vegetable cooking spray. Bake for 20 minutes at
375°F, or until potatoes begin to brown around edges. Season to
taste with salt and pepper before serving.
Thinly
slice red pepper. Sauté pepper, onion and garlic in oil 10 minutes or
until onion and pepper are tender. Add honey, vinegar, basil, salt and
pepper; cook and stir over medium-high heat until glazed. Serve on
lettuce lined plates with goat cheese and toasted baguettes.