6 cups rolled oats (not quick oats)
1/4 cup canola oil
4 tablespoons butter, melted, plus more for greasing
1 teaspoon salt
1 cup brown sugar
1/2 cup honey
1/4 cup apple juice
1/4 cup molasses
3 teaspoons vanilla extract
1 1/2 cups rice cereal
1 cup wheat germ
1/2 cup finely chopped pecans
1/4 cup roughly chopped almonds
8 ounces milk chocolate, melted
Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don’t burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla and remove from the heat.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky.
Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. You can cut them while they’re still warm if that’s easier.
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.
HONEY BAKED CHICKEN
1 (3 lb.) frying chicken
1 c. catsup
1/2 c. honey
1 lemon, sliced
Combine catsup and honey and pour over chicken in a shallow baking pan. Arrange lemon
slices over chicken and bake at 325 degrees for 1 hour or until tender.
Try this same recipe with ribs.
I tweaked it by adding garlic powder and onion powder.
You could also add herbs of your choice….. oregano, parsley, thyme, rosemary, etc..
Recipe shared from Beverly Van Dee Washington Iowa 2017 Family Reunion
English Cucumber Long (type wrapped in plastic wrap)
Slice cucumber into medium thin slices. You maybe score, peel or leave the green skin on your slices.
Hull and slice strawberries. Slice the strawberries into med to thicker slices as to retain their shape and not turn to mush… You may slice them vertical or horizontal as to your desire.
Alternate cucumbers slices and strawberry slices and form a long lineup… depending on your plate, serving tray or container for delivery…….
Then right before serving, mix together ½ cup honey and ¼ cup balsamic vinegar. (Maybe be the darker or the golden white balsamic vinegar). You may make this glaze/drizzle sauce before and place in an airtight container. Drizzle right before serving as the vinegar will start to break down or macerate the strawberries.
Store any leftovers in an airtight container in the frig for a day or two. Believe me, there will not be any but if there is… the strawberries will start to look a little soft or sad but they will still taste amazing…..
Baked Apricot Rosemary Chicken
Recipe courtesy of Trisha Yearwood
10 ounces apricot jam
1/4 cup olive oil
2 1/2 tablespoons country Dijon mustard
2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish,
3 to 4 garlic cloves, crushed
3 to 4 branches fresh rosemary leaves stripped and chopped
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts
In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
Preheat the oven to 375 degrees F.
Bake until the chicken is cooked through and the juices run clear, about 30 minutes.
Garnish with orange wedges if desired.
APPLE – HONEY CRISP
4 c. apples, sliced
1/4 c. sugar
1 tbsp. lemon juice
1/2 c. honey
1/2 c. flour
1/4 c. brown sugar
1/4 tsp. salt
1/4 c. walnuts or pecans
1/4 c. butter
Spread sliced apples in a shallow baking dish; sprinkle with 1/4 cup sugar and lemon juice.
Pour honey over all. Put flour, brown sugar, salt and nuts in a bowl. Work in the butter to
make a crumbly mixture. Spread crumbs evenly over the apples and bake at 375 degrees for
35 to 40 minutes. Crust should be brown. Serve with cream or whipped cream, if desired.
Sprinkle with cinnamon, if desired.
Recipe for Hummingbird Feeders and for Bees
4 cups water
1 cup white sugar
Stir water and sugar. Boil sugar and white sugar for 2 minutes until dissolved.
Cool. Fill hummingbird feeders or saucer for bees.
Clean hummingbird feeders often.
Store remainder syrup in lidded airtight container for up to 2 weeks in refrigerator or airtight container in freezer for up to 3 months….. (but it never lasts that long in my house….)