SMOKING CHIPOTLE HONEY SAUCE
(Courtesy of the National Honey Board)

2 tbsp ketchup
1 tbsp yellow mustard
1 canned chipotle pepper in adobo sauce, sliced
1/3 cup Dutch Gold Wild Flower honey
2 tbsp mayonnaise

Mix all sauce ingredients in bowl and set aside.

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BLAZING BRONCO BURGERS WITH SMOKING CHIPOTLE HONEY SAUCE
(Courtesy of the National Honey Board)

1 lb. ground beef, ground buffalo can be substituted for beef
1⁄2 tsp salt
1⁄2 tsp pepper
1 tsp creole or Cajun seasoning
4 roasted Anaheim chili peppers, fresh or canned
4 slices (1 oz.) Pepper Jack cheese
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 slice red onion

To prepare burgers, divide meat into 4 equal portions and shape into patties. Combine salt, pepper and creole or Cajun seasoning, then sprinkle the mixture evenly over the 4 patties. Grill the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill until cheese melts and burgers are cooked to desired level. Spread the chipotle honey sauce evenly on each of four buns. Serve the patties on buns and garnish with lettuce, tomato and red onion.

Makes 4 servings

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CHAFING DISH CHICKEN WINGS
(Courtesy of the National Honey Board)

15 broiler-fryer chicken wings
1⁄2 cup soy sauce
1⁄2 cup lemon juice
2 tbsp canola oil
1⁄4 cup Dutch Gold Orange Blossom Honey
2 cloves garlic, minced
1⁄4 tsp hot pepper sauce

Additional items needed for Sweet & Sour Sauce (recipe below):
Remaining marinade
1 can (8 oz) pineapple cubes, drained, reserving juice
1 green pepper, cubed
1⁄4 cup vinegar
1 cup chicken broth
4 tbsp cornstarch
1 tsp ground ginger

Make marinade by mixing together soy sauce, lemon juice, canola oil, Dutch Gold Orange Blossom honey, garlic and hot pepper sauce; stir until honey is dissolved. Place chicken wings on cutting board; cut and discard (or save for stock) wing tips. Cut remaining wing into two sections at joint, making 30 drummettes. Place chicken in bowl and pour soy-honey mixture over all; cover and marinate in refrigerator overnight. Arrange chicken drummettes in single layer on baking pan; pour marinade over chicken. Bake at 425°F oven for about 20 minutes or until chicken is fork –tender, basting several times with marinade during cooking. Place chicken in chafing dish, reserving marinade for making sauce. Pour Sweet & Sour Sauce over wings and keep warm in chafing dish.

To prepare Sweet & Sour Sauce: In saucepan, pour marinade remaining after chicken had cooked. Add 1 can (8 oz.) pineapple cubes (drained by juice retained), 1 green pepper cut into cubes, 1⁄4 cup vinegar and 1 cup chicken broth. Slowly bring to a boil. In small bowl, mix together until smooth 4 tbsp cornstarch, 1 tsp ground ginger and 1⁄4 cup reserved pineapple juice. Stir mixture into liquids in saucepan and boil until thickened and smooth, about 2 minutes.

Makes 15 servings

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HONEY BBQ SHREDDED PORK
(Courtesy of the National Honey Board)

1 pork shoulder, picnic roast (remove fat) or 3-4 lbs. turkey legs
1 1⁄4 cups ketchup
1⁄2 cup water
1⁄2 cup Dutch Gold Wild Flower honey
1 cup chopped celery
1 cup chopped onion
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1⁄2 tsp ground black pepper
8 – 10 crusty rolls or flour tortillas

In 9” x 13” pan, combine all ingredients. Cover with foil and roast at 300°F oven for 3 to 3 1⁄2 hours. Shred meat using two forks, removing all bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas.

Makes 8 - 10 servings

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HONEY BLONDIES
(Courtesy of the National Honey Board)

1 cup Dutch Gold Alfalfa honey
3⁄4 cup butter or margarine, softened
1 egg
1 tsp vanilla
2 cups flour
1⁄2 tsp baking powder
1⁄2 cup semi-sweet chocolate chips
1⁄2 cup chopped toasted pecans

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 9” x 9” square baking pan. Bake at 350°F for 40 minutes, or until wooden toothpick inserted in center comes out clean. Allow to cool completely. Cut into squares.

Makes 16 squares

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HONEY BUTTERSCOTCH CRISPIES
(Courtesy of the National Honey Board)

1 cup butterscotch chips
1⁄2 cup Dutch Gold Clover honey
1⁄2 cup peanut butter
5 cups crispy rice cereal
6 oz. semi-sweet chocolate chips

In small pan, combine butterscotch chips, honey and peanut butter. Cook over medium heat stirring until chips and peanut butter are melted. In large bowl, combine cereal and butterscotch-honey mixture, toss to coat. Pour into greased 9” x 9” baking pan, press evenly. Sprinkle chocolate chips over top. Place under broiler and heat until chips are soft enough to spread. Spread chips evenly over top of cereal mixture. Cool completely, then cut into squares.

Makes 16 servings

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HONEY GINGERBREAD COOKIES
(Courtesy of the National Honey Board)

1 1⁄2 cup Dutch Gold Wild Flower honey
3⁄4 cup butter or margarine, softened
1 egg
5 cups flour
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves

In large bowl, cream honey and butter until light and fluffy. Beat in egg. Add flour, baking powder, ginger, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide dough in half; return one half to refrigerator. Dust work surface and dough with flour. Roll out dough to 1⁄4 “ thick. Cut into desired shapes using cookie cutters; transfer to well-greased baking sheet. Bake at 350°F for 10-12 minutes. Remove cookies from sheet and cool on wire rakes. Repeat with remaining dough.

Makes 3 dozen.

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HONEY GLAZED BARBECUED SPARERIBS
(Courtesy of the National Honey Board)

4 lbs. lean pork spareribs
Water
Salt & pepper
1⁄2 cup Dutch Gold Premium honey
1⁄4 cup lemon juice
2 tsp grated lemon peel
2 tsp ginger root, grated
1 clove garlic, minced
1 tsp rosemary, crushed
1⁄2 tsp red chilies, crushed
1⁄2 tsp ground sage

Completely cover spareribs with water in a large pot or deep skillet. Bring to a boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450°F for 15 minutes. Combine remaining ingredients; mix well. Reduce oven temperature to 350°F. Brush spareribs with honey mixture. Bake 1 hour longer or until fully cooked, brushing with honey mixture every 15 minutes.

For barbecue: Boil spareribs as described above, over medium heat. Simmer 4 minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with honey mixture twice during last 15 minutes of cooking time.

Makes 4 - 6 servings

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HONEY MUSTARD MAYONNAISE
(Courtesy of the National Honey Board)

3⁄4 cup mayonnaise
1⁄4 cup Dutch Gold Clover honey
2 tbsp Dijon-style mustard
1 tsp prepared horseradish

Combine all ingredients; mix thoroughly.

Serving Suggestions:

Serve as dip for fresh vegetables, spread on sandwiches with meat filling, or heat slightly and spoon over cooked vegetables.

Makes 1 cup

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HONEY SPICED NUTS (Microwave)
(Courtesy of the National Honey Board)

1⁄2 cup Dutch Gold Wild Flower honey
2 tbsp butter or margarine
1⁄2 tsp grated orange peel
1⁄2 tsp ground cinnamon
3 cups whole walnuts*:

Combine honey, butter, orange peel and cinnamon in 2-quart microwave-safe glass measure; microcook at HIGH 4 to 4-1/2 minutes or until candy thermometer (take mixture out of microwave) inserted in center reaches 235°F. Stir in nuts; mix well to coat. Microcook at HIGH for 4 minutes; stir half-way through cooking. Spread nuts out on foil in a single layer to cool. Store in airtight container.

*Any variety of unroasted nuts can be substituted.

Makes 3 cups

Tip: Substitute 1 tsp Worcestershire sauce for grated peel and cinnamon; sprinkle with popcorn salt for a savory nut treat.

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HONEY-HOT BUFFALO-CHICKEN PIZZA
(Courtesy of the National Honey Board)

3⁄4 cup + 2 tbsp prepared tomato-based pizza sauce
1⁄4 cup Dutch Gold Clover honey
1⁄2 tsp hot pepper sauce, or to taste
1 cup diced or shredded, cooked chicken breast
1 tube (10 oz.) refrigerated pizza dough
1 tbsp olive oil
3 oz. blue cheese, finely crumbled (3/4 cup)
1⁄2 cup finely diced celery

Heat pizza sauce and honey; remove from heat. Stir in hot pepper sauce. Mix 2 tbsp sauce with chicken; reserve. Shape pizza dough according to package directions for thin-crusted pizza. Brush pizza shell with 1 tbsp olive oil. Spread remaining 3⁄4 cup sauce over dough. Scatter reserved chicken over sauce. Bake at 500°F until browned, about 10 minutes. Remove from oven. Sprinkle pizza with cheese, then celery. Cut pizza into 6 wedges.

Makes 6 servings

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HONEY-KISSED CHOCOLATE DROP COOKIES
(Courtesy of the National Honey Board)

1 cup honey
6 tbsp butter or margarine, softened
2 cups flour
1 cup unsweetened cocoa powder
1⁄2 tsp baking soda
Rainbow candy sprinkles
Chocolate candy kisses

In medium bowl, cream honey and butter until light and fluffy. Beat in flour, cocoa powder and baking soda. Pour rainbow sprinkles into separate bowl. With hands, shape dough into 1” balls. Drop balls into rainbow sprinkles and roll gently to coat. Place balls on well-greased baking sheet and gently press one chocolate kiss into center of each cookie. Bake at 350°F for 10 minutes. Do not overbake. Remove cookies from sheet and cool on wire rack.

Makes 3 dozen.

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HONEYDOODLES
(Courtesy of the National Honey Board)

1/3 cup butter, softened
2/3 cup Dutch Gold Clover honey
1 egg
1 1⁄2 cup flour
3⁄4 tsp baking soda
1⁄2 tsp cream of tartar
1⁄4 tsp salt
Prepared cinnamon-sugar

Using an electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg. In medium bowl, combine flour, baking soda, cream of tartar and salt. Gradually add to butter mixture, mixing until blended. With hands, form dough into 1” balls; roll in cinnamon-sugar. Place on lightly greased baking sheets, about 2” apart. Bake at 375°F for 10 – 12 minutes or until golden. Transfer to wire racks; cool completely.

Makes 3 dozen.

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SPICY HONEY MUSTARD
(Courtesy of the National Honey Board)

1 cup Dijon mustard
1⁄4 cup Dutch Gold Wild Flower honey
1/8 tsp ground tumeric

Combine all ingredients; mix thoroughly. For best flavor, let stand overnight.

Makes ten 2 tbsp servings

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TANTALIZING TAILGATE GRILLED CHICKEN WINGS
(Courtesy of the National Honey Board)

2 cups prepared barbecue sauce
1⁄2 cup Dutch Gold Blueberry honey
1 tbsp minced chipotle pepper in adobo sauce
1 tsp minced garlic
1⁄2 cup raspberry syrup
3 tbsp unsalted butter
36 chicken wings
2 tsp kosher salt
2 tsp fresh cracked pepper
Chopped cilantro for garnish
Raspberries for garnish

Preheat grill to medium-high heat. In medium saucepan add the barbecue sauce, Dutch Gold Blueberry honey, peppers, garlic, raspberry sauce and butter. Mix to combine and warm over the grill or oven stirring occasionally. In the meantime, fold the wing tips under the wing in the shape of a triangle. Evenly sprinkle both sides with the salt and pepper. Place on the grill and cook about 12 -16 minutes, turning and basting often with the warmed sauce mixture. Juices should run clear when done. Serve garnished with cilantro and raspberries if desired.

Makes 12 servings

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