Honey Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey
1 ¼ cups fresh or frozen whole cranberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 ½ teaspoons sliced almonds
8 teaspoons honey

Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

Hot Vodka with Honey (Krupnik)

Recipe from food.com


2 cups sugar
2 tablespoons of cold water
4 cups boiling water
1 small cinnamon sticks
10 peppercorns
20 allspice berries
1/4 vanilla beans, sliced and scraped
1/4 nutmeg, grated
2 cloves
rind of 1 orange
1 1/3 cups honey
2 cups vodka Directions

Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.

Bring to a boil, cover and simmer for 5 minutes. Strain the caramel mixture and return to the pan. Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved. Bring to a boil. Remove the pan from the heat and gradually stir vodka.

Serve hot or cold.

Chewy Oat & Nut Granola Bars

2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almonds
1-1.5 Tbsp olive or canola oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup vanilla-flavored almond milk
1/4 cup shredded coconut
Non-stick cooking spray

Preheat oven to 350 degrees.

Put the rolled oats in blender or food processor until they become powdery like flour. Mix "oat flour" with dry ingredients (except coconut) in a bowl.

Add all wet ingredients to the dry mixture and stir until well combined.

Spray a small baking dish (about 5 inches x 12 inches) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula. Sprinkle coconut on top.
Before baking, cut the whole sheet into 12 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.

Nutritional Info

• Fat: 5.4g
• Carbohydrates: 39.6g
• Calories: 220.4
• Protein: 6.9g

Number of Servings: 12

Healthy Snack - Almond Granola

2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons vegetable oil
1/4 teaspoon cinnamon
3/4 cup raisins

Heat the oven to 300°F.

Combine the oats and almonds in a medium bowl. In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend.

Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes. Remove from the oven and add the raisins. Cool completely before serving.

This can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or in a cool dry pantry.

Honey Mustard Meatloaf

1 1/2 pounds lean ground beef or combination of beef and turkey
1/3 cup dry bread crumbs, plain or seasoned
2 eggs 1/2 cup chopped onion
1 teaspoon chopped dried leaf basil, or less if bread crumbs are seasoned
1/2 teaspoon seasoned or plain salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons finely chopped green onion

Preheat oven to 350°. Combine ground beef, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing gently but thoroughly. Shape into loaf. Place loaf in baking pan. Combine honey and mustard, brush half of the mixture on loaf.

Bake at 350° for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 30 to 45 minutes longer. Remove from oven and sprinkle chopped green onion. Serves 6 to 8.

Honey Spiced BBQ Sauce

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.