Type what you have

Ingredients

• ✓ honey
• peanut butter
• butter
• bread

Instructions

1. 1 Combine peanut butter, honey, and butter in a small bowl until smooth; spread on 1 bread slice. Top with remaining bread slice.

By Denise McCabe

Ingredients

• ✓ honey
• lemon yogurt
• lemon juice
• watermelon
• cantaloupe
• strawberry

Instructions

1. 1 Whisk yogurt, honey, and lemon juice together in a large bowl until combined. Gently stir in watermelon, cantaloupe, and strawberries until evenly coated.

By Drizzler

Ingredients

• ✓ honey
• arugula
• fig
• parmesan cheese
• pine nut
• balsamic vinegar

Instructions

1. 1 Toss arugula, figs, Parmesan cheese, and pine nuts together in a bowl until combined; drizzle with honey and balsamic vinegar before serving.

By Serena123

Ingredients

• ✓ honey
• olive oil
• balsamic vinegar
• dijon mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, balsamic vinegar, mustard, honey, salt, and pepper together in a medium bowl until well combined.
3. 3 Pour vinaigrette into a clean screw-top jar or bottle. Seal with a tight-fitting lid. Shake well before serving.

By GumboGirl

Ingredients

• ✓ honey
• cooking spray
• rolled oat
• coconut
• peanut butter
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
2. 2 Spread oats and coconut evenly across a baking sheet. Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
3. 3 Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth.
4. 4 Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.
5. 5 Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy.
6. 6 Cool completely before cutting.

By Naomi Ansano

Ingredients

• ✓ honey
• lemon juice
• salt
• black pepper
• olive oil
• arugula
• orange
• fennel
• black olive

Instructions

1. 1 Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
2. 2 Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.

By MsP

Ingredients

• ✓ honey
• cooking spray
• peanut butter
• banana
• egg white
• almond extract
• baking soda
• sea salt
• chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Ingredients

• ✓ honey
• balsamic vinegar
• mustard
• garlic
• oregano
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.

By CopperGoat9161

Ingredients

• ✓ honey
• banana
• vegetable oil
• egg
• walnut
• cinnamon
• nutmeg
• allspice
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Ingredients

• ✓ honey
• walnut
• almond
• pistachio
• sucralose sweetener
• vanilla extract
• salt
• cocoa powder
• nonfat dry milk powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Ingredients

• ✓ honey
• worcestershire sauce
• soy sauce
• paprika
• black pepper
• red pepper flake
• garlic powder
• onion powder
• beef top round

Instructions

1. 1 Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
3. 3 Transfer beef to paper towels to dry. Discard marinade.
4. 4 Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
5. 5 Bake in the preheated oven until dry and leathery, 3 to 4 hours.
6. 6 Cut jerky with scissors into bite-sized pieces.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ honey
• english cucumber
• honeydew melon
• white bread
• olive oil
• sherry vinegar
• kosher salt
• feta cheese
• mint

Instructions

1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh

Ingredients

• ✓ honey
• soy sauce
• lime
• sesame oil
• rice vinegar
• pomelo
• romaine lettuce
• shrimp
• peanut
• green onion

Instructions

1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

Ingredients

• ✓ honey
• green leaf lettuce
• pear
• pomegranate seed
• vegetable oil
• pomegranate juice
• lemon juice
• mustard
• black pepper

Instructions

1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Ingredients

• ✓ honey
• romaine lettuce
• red onion
• strawberry
• mandarin orange
• mayonnaise
• maraschino cherry juice
• poppy seed
• lemon juice

Instructions

1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Ingredients

• ✓ honey
• rolled oat
• steel-cut oat
• crispy rice cereal
• mixed dried fruit
• almond
• butter
• brown sugar
• vanilla extract
• chocolate chip

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Ingredients

• ✓ honey
• chicken breast
• celery
• almond
• greek yogurt
• lemon juice
• curry powder
• salt
• black pepper

Instructions

1. 1 Combine chicken with celery and almonds in a bowl.
2. 2 Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

By amanda85

Ingredients

• ✓ honey
• cooking spray
• all-purpose flour
• baking powder
• salt
• pumpkin
• milk
• vegetable oil
• egg
• cashew

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
2. 2 Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
3. 3 Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

By Mikaaa

Ingredients

• ✓ honey
• olive oil
• onion
• thyme
• salt
• black pepper
• flour tortilla
• cooking spray
• brie cheese
• pear

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook onion until soft and translucent, 10 to 15 minutes. Stir in honey, thyme, salt, and pepper; continue to cook until golden brown, about 10 minutes more. Add pears and cook until just softened, 2 to 3 minutes. Remove from heat and set aside.
2. 2 Heat a nonstick skillet over medium heat and grease with nonstick cooking spray. Place 1 tortilla in the skillet and top with 1/4 of the Brie. Add 1/4 of the onion-pear mixture and cover with a second tortilla. Weigh down quesadilla with a smaller skillet or plate and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and continue cooking until browned on the other side, 2 to 3 minutes more. Transfer to a plate.
3. 3 Repeat with remaining tortillas, Brie cheese, and onion-pear mixture. Slice quesadillas into wedges, or wrap in foil to take along for a picnic.

By Katie Greco

Ingredients

• ✓ honey
• olive oil
• butternut squash
• onion
• butter
• salt
• white pepper
• chicken broth
• heavy cream
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
2. 2 Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
3. 3 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.

By Christel Boyd

Ingredients

• ✓ honey
• lemon juice
• prune
• water
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• shortening
• egg
• orange juice
• vanilla extract

Instructions

1. 1 Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
3. 3 Combine flour, baking powder, and salt together in a bowl.
4. 4 Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
5. 5 Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
6. 6 Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
7. 7 Bake cookies in the preheated oven until lightly golden, about 18 minutes.

By RIELLA

Ingredients

• ✓ honey
• rolled oat
• all-purpose flour
• brown sugar
• raisin
• wheat germ
• cinnamon
• salt
• vegetable oil
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. 2 Combine oats, flour, brown sugar, raisins, wheat germ, cinnamon, and salt in a large bowl. Make a well in the center; pour in honey, oil, egg, and vanilla; mix well using your hands. Pat evenly into the prepared pan.
3. 3 Bake in the preheated oven until bars begin to turn golden at the edges, 30 to 35 minutes. Cool for 5 minutes, then cut into bars while still warm. Do not allow bars to cool completely before cutting or they will be too hard to cut.

By Adrienne Belaire

Ingredients

• ✓ honey
• butter
• brown sugar
• egg
• blueberry skyr
• lemon
• all-purpose flour
• baking powder
• baking soda
• salt
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in blueberry skyr yogurt, lemon zest, and honey.
3. 3 Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually add to yogurt mixture. Mix until well combined. Fold in blueberries using a spatula.
4. 4 Divide batter among the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LauraF

Ingredients

• ✓ honey
• olive oil
• apple cider vinegar
• yellow mustard
• dijon mustard
• salt
• pepper
• beet
• celeriac
• carrot
• apple

Instructions

1. 1 Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
2. 2 Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

By lynzee

Ingredients

• ✓ honey
• greek yogurt
• mayonnaise
• apple cider vinegar
• curry powder
• onion powder
• salt
• black pepper
• broccoli
• currant
• sunflower seed

Instructions

1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Ingredients

• ✓ honey
• rolled oat
• cranberry
• sunflower seed
• white chocolate chip
• sesame seed
• oat bran
• flax seed
• cinnamon
• salt
• peanut butter
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine oats, cranberries, sunflower seeds, chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil until well combined. Press mixture firmly into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until golden, 12 to 15 minutes. Cool for 5 minutes. Chill in the refrigerator for 10 minutes.
4. 4 Slice chilled bars into twenty 2x3-inch squares. Wrap in plastic wrap and refrigerate.

By STEPHANIEJO

Ingredients

• ✓ honey
• buttermilk
• rolled oat
• raisin
• whole wheat flour
• baking powder
• baking soda
• salt
• wheat germ
• butter
• brown sugar
• egg

Instructions

1. 1 Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
3. 3 Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
4. 4 Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
5. 5 Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
6. 6 Divide batter evenly into the prepared muffin tin.
7. 7 Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

By GVIGUE

Ingredients

• ✓ honey
• chunk chicken
• celery
• green grape
• red grape
• cranberry
• chive
• mustard
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Mix together chicken, celery, green grapes, red grapes, cranberries, and chives in a large bowl.
2. 2 Whisk together honey, mustard, mayonnaise, salt, and pepper in a medium bowl. Pour over chicken mixture and stir to coat.

By Susan C

Ingredients

• ✓ honey
• carrot
• almond
• garlic
• olive oil
• salt
• black pepper
• cider vinegar
• cranberry
• blue cheese
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
3. 3 Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4. 4 Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

By Morgan

Ingredients

• ✓ honey
• olive oil
• red wine vinegar
• white sugar
• mustard
• salt
• pepper
• strawberry
• baby green
• cranberry
• red onion
• feta cheese

Instructions

1. 1 Whisk olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a medium bowl to make dressing.
2. 2 Toss strawberries, baby greens, cranberries, and onion together in a large bowl; top with feta cheese. Drizzle dressing over salad to serve.

By newcook89