Frank’s Honey Burgers with True Blonde Honey mustard

7EEA04DC-2F3F-4A25-A85D-E4BDF98534EA

I cannot get enough of Durango Artisan Foods honey mustard! If you have been to The Honey Cottage you already know how AMAZING their Honey Dill mustard is, but my new love is True Blonde Honey mustard! It is hand crafted with Ska True Blonde beer made in Durango Colorado!! Why I am so excited about this mustard is because the flavor is crazy bee-licious and adds tons of flavor. Frank had made a batch of burgers several months ago and added this honey mustard to it and really surprised me! Now I cannot get enough of our homemade hamburgers. My husband gets all the credit with these amazing burgers.

Ingredients:

1 pound of hamburger

1 Tbsp. Honey

2 Tbsp. True Blonde Honey Mustard

1 egg

¾ cup grated cheese

Hamburger buns

Leafs of lettuce

1-2 Sliced tomato

Directions:

Place the hamburger, honey, mustard, and egg into a mixing bowl; mix together until thoroughly mixed. Add the grated cheese and mix again. Roll into about 3-4 balls, depending on how much meat you like, and flatten them out into a circle. Cook on the grill or in a pan. Depending on how you like your burger you will cook about 3 minutes and flip and then cook another 3 minutes. If you like your hamburgers well done; cook for another 1-2 minutes on each side. Place on a hamburger bun and place lettuce and tomato on top. ENJOY!

Tips:

-Try the Cherry Habanero honey mustard

-Add grilled onions

-Add chopped up green chili or jalapeno to the hamburger mix before cooking

 

Buzzing by from,

Bee Queen’s Kitchen

 

The Honey Cottage for Kids – Apple Cinnamon Ham Rollers from Lily Bee’s Kitchen

44F3628C-84D2-4A8D-AC2F-E20376604720

I love this recipe; it is delicious and easy to make. There is nothing better than honey, ham, and cheese all together. In this recipe I add apple and cinnamon whipped honey from Honeyville. Sometimes I eat just the honey, ham, and cheese rolls by themselves and sometimes I slice them up and put them on crackers.  I hope you love the flavors as much as I do!

Ingredients:

5 slices of ham

4 ounces of cream cheese

2 Tbsp. of Apple cinnamon whipped honey

Directions: 

Lay the ham flat on a plate; mix together the cream cheese and the apple cinnamon whipped honey. Spread a tablespoon of the cream cheese mixture evenly onto the ham and roll them up! Serve by themselves or eat with cut up vegetables.

Thanks for buzzing by Lily Bee’s Kitchen!!

Honey Strawberry Banana Malt O Meal

7EE86F72-654E-4497-8C51-C43D09CB3B66

No matter the time of year; our family really enjoys malt o meal! In our house, malt o meal reflects the season we are in. When it is spring, we add strawberries and bananas. When it is summer, we add peaches or lemon whipped honey. When it is fall, it is chunks of pumpkin or apple cinnamon whipped honey. When it is winter, we use a cinnamon or winter spice whipped honey. There are many occasions for which we will sprinkle a little cocoa powder in to add a hint of chocolate. No matter the weather we enjoy this as much as possible! We don’t eat a lot of salt in our daily diet and have to add a little more than most are used to; please adjust accordingly! We hope you enjoy this amazing breakfast as much as we do!

Ingredients:

1 cup- Water

¼ tsp.- Salt

1/3 cup- Malt o meal

½ cup- Strawberries

½- Banana

1 Tbsp.- Honey

Directions:

Put water and salt into a small sauce pan; bring to a boil. Take the water off of the heat and stir in the malt o meal; let set to thicken. Scoop the malt o meal into a bowl; sprinkle with the strawberries and banana. Lastly, drizzle the honey right on top. This recipe makes a single serving. ENJOY!

Tips:

-Add blueberries instead of banana

-Try with a splash of milk

-Add ¼ tsp. of vanilla when mixing in the malt o meal to add more flavor

 

Buzzing by from,

Bee Queen’s Kitchen

The Honey Cottage for Kids – Honey Breakfast Parfaits from Lily Bee’s Kitchen

73F828BD-8586-48F0-BA98-F865BB84161F

I really love that I can put fruit in my yogurt and I get to choose which one I want. My favorite fruits are blueberries, strawberries, and bananas.  Yogurt is great with honey too! I use granola to make it crunchy. I hope you like this recipe as much as I like honey!

Ingredients:

¾-cup – Whole milk plain yogurt

2 Tbsp. – Honey

4 Tbsp. – Honey granola

¼-cup – Blueberries

1 tsp. – Honey

1 tsp. – Honey granola

5 – Blueberries

Directions:

Mix yogurt and 2 Tbsp. honey together thoroughly. In a glass dish add ¼ cup yogurt-honey mixture then sprinkle with 4 Tbsp. granola evenly. Add another ¼ cup yogurt-honey mixture and top with ¼-cup blueberries in an even layer. Add final ¼ cup yogurt-honey mixture. Decorate with five blueberries, sprinkle with 1 tsp. granola, and drizzle 1 tsp. honey on top. Enjoy the parfait!

Thanks for buzzing by Lily Bee’s Kitchen!!

Honey Frito Pie

Honey fritos pie

Are you looking for something to keep you full?

It is cold outside and it is time for some hearty warm food! This is one of our most versatile recipes because you can use ground beef, pork, chicken, or turkey and it does not overly change the flavor. Also, this recipe does not take a lot of time to make and works great in a crock pot. This recipe also works well if you just want a hearty bowl of chili or if you want to make chili cheese dogs. What I find most wonderful is that it is filling and really hits the spot on cold days. I hope you get as buzzed with this recipe as I do!

Ingredients: 

1 pound ground turkey

2 Tablespoons Italian seasoning

1 Tablespoon of chili powder

1 teaspoon of cumin

1 28-ounce can of tomato puree

1 6-ounce can of tomato paste

1 large fresh tomato

2 cans of triple beans; pinto, black, and kidney beans

1/2-3/4 cup of honey

1 bag of Frito’s

2 cups of cheddar cheese

Dollop of sour cream (optional)

Directions:

Put the ground turkey, Italian seasoning, chili powder, and cumin into a medium sized cooking pot (make sure to have a lid for it). Cook the turkey for about 4 minutes just to get the flavor of the seasoning into the meat. Add the tomato puree and the tomato paste to the turkey; dice the tomato into medium chunks and add to the pot. Drain any water off of the beans and add to the chili. Place a lid on top of the pot and let simmer on medium heat for 20 minutes stirring every 5 minutes to make sure it is all mixing together. Take off the heat and stir in the 1/2 cup of honey; depending on how sweet you like your chili you can add up to 3/4 cup.

Take 1/2 cup of Frito’s and place in a bowl, add about 3/4 cup of chili, a sprinkle of cheese, and a dollop of sour cream if you want to.

Tips:

  • Add some diced onions for extra crunch and flavor
  • Add some green chili or some jalapeno’s for some spice
  • Try a dollop of Greek yogurt if you are not into sour cream

 

Buzzing by from,

Bee Queen’s Kitchen

Cherry Rhubarb, Chocolate, and Honey Cupcakes

Cherry cupcakes

Have you ever had a duh moment?

I have been making cupcakes for what seems like forever! I love that you can mix flavors together or that you can make them simply one flavor. Cupcakes are the one dessert that I have the most fun making and enjoy the most. I really like being able to add filling to my cupcakes, but always felt that squeezing the filling in the center did not give enough filling. I was watching a cooking show and, low and behold, the lady cut a hole in the center and filled it up with filling. I slapped myself and wondered why have I not known about and been doing this? So without further problems I now have the perfect amount of filling in my cupcakes!!! I really hope you enjoy these as much as I do!!

Ingredients: 

1 cup- Applesauce (room temperature)

¼ cup- Honey

½ cup- Coconut oil (liquefied)

1½ cups- Whole wheat flour

1 tsp.- Cinnamon

1 tsp.- Baking soda

Filling-

¾ cup- Honeyville’s Cherry rhubarb jam

Topping-

10 ounces- Chocolate chips

3/4 cup- heavy whipping cream

Directions:

Pre-heat oven to 375 degrees F. Mix together the apple sauce, honey, and coconut oil. Then add the flour, cinnamon, and baking soda; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. You can also use FSC certified baking cups, these do not need to be sprayed. Fill the baking cups with batter a little more than half way full; makes about 13-15 cupcakes. Place in the oven and cook for 18-19 minutes or until a toothpick comes out clean, then pull out of the oven and let cool. Some ovens work differently so make sure to keep an eye on them.

Make a double boiler by; filling a medium sized pot halfway up with water, find a metal or glass bowl that will fit on top. Bring the water to a low boil and place the bowl on top with the chocolate chips. While the chocolate is melting; warm up the heavy cream in a separate small sauce pan. Do not bring to a boil or it will be too hot. Once they are both warmed up; with oven mitts take the bowl of chocolate and put it on the counter. Pour the heavy cream in and mix together. Once thoroughly mixed; set aside.

Take the cooled cupcakes and cut a hole in the center of the cupcake at an angle. Pull out the center and set aside. Take a spoon and fill up the cupcakes with cherry rhubarb jam.

Take some of the warm ganache and spread it on top of the cupcakes in a nice even layer. These can be served right away or you can put them in the fridge and just pull out an hour before serving. ENJOY!

Tips:

-Add whipped cream on top of the ganache for another layer of flavor

-For a little crunch you can sprinkle with nuts

-Try whipping cream cheese and mix it with the cherry rhubarb jam to make it a cheesecake cupcake

 

Buzzing by from,

Bee Queen’s Kitchen

Banana and Bourbon Honey French Toast

BB FT

OMG if you have talked with me at The Honey Cottage you know how OBSESSED I am about the salted bourbon vanilla whipped honey from Honeyville. I especially LOVE this on stuffed French toast!!! I am super excited to share this recipe because the flavors of the bananas and bourbon combine to make a super yummy experience. This is a great recipe to make as a family, to serve for a Sunday brunch, or your family breakfast night. Whatever the reason we truly bee-lieve there is no better way to enjoy your day than with bourbon haha!

Ingredients:

10- Eggs

1 ½ cups- Milk

3 Tbsp.- Vanilla extract

2 tsp.- Cinnamon

12- Slices of Bread

8 ounces- Cream Cheese

Salted bourbon vanilla whipped honey

1 pint- Heavy whipping cream

2 Bananas

Directions: 

Crack the eggs into a bowl, add the milk, vanilla extract, and the cinnamon and whip together until thoroughly mixed together. Heat up a pan a little past medium heat. Spray the pan with your favorite cooking spray. Take the slices of bread, one at a time, and place in the batter, flip the bread over so both sides have the batter on them. Place the bread in the pan and cook until golden brown; depending on stove and heat level it can be about 3-5 minutes on both sides. Place the cooked toast on a plate until they are all cooked.

You can assemble the following ingredients in advance before you start the French toast, or while you are cooking the French toast.

Cream cheese center– take 8 ounces of cream cheese and whip it to make it spreadable, then add 2 Tbsp. of salted bourbon vanilla whipped honey and mix together. Place in a bowl to the side; you want it slightly warm so it will spread onto the French toast.

Whip cream topping- Take a pint of heavy whipping cream and place it in a mixer. Whip the heavy cream until you get soft peaks; then add 4 Tbsp. of salted bourbon vanilla whipped honey until you get firm peaks, about 2 minutes. Set the whip cream in a bowl.

Slice up the bananas and place in a bowl ready for assembly.

To assemble:

Take a piece of French toast and place it on the plate, spread some of the cream cheese onto the bread, place a layer of bananas on top, add the next piece of French toast on top. Place a few bananas on top, pipe out the whip cream on top, drizzle the top with salted bourbon vanilla whipped honey, and enjoy!!

Tips: 

-Add crushed pecans on top of the French toast

-Drizzle with a little bit of chocolate on top

-Sprinkle the top with a little shredded coconut

 

Buzzing by from,

Bee Queen’s Kitchen

Honey Mustard Appetizers

Honey Mustard Appetizer

Do you find yourself running out of time to make meals or snacks?

There are days when you just run out of time to get tasks done.  Whether you are preparing for a party or just looking for something quick and simple to prepare as an appetizer; this really is a great recipe. I LOVE this recipe; it is fast, simple, and can be prepped two days in advance! I stumbled upon using this as a lunch one day while I was actually making it for a holiday event and was prepping food and cleaning!  I realized I had missed lunch and simply started snacking while I was getting things done! I really hope you enjoy this recipe and use it all the time!

Ingredients:

12- crackers

12- spinach leaves

3- slices of tomato

4- slices of ham

12- slices of cheese

Steamworks Backside Stout Honey mustard

Directions:

Line out the crackers in a single layer on a plate or serving tray.

Place a Spinach leaf on top of each cracker.

Clean the tomato and slice up three slices; take the slices and cut them into quarters. Place a quarter of the tomato on top of the spinach.

Take the ham and slice it in half length wise and then cut vertically two times as evenly as possible. Put 2 slices of ham on top of the tomatoes.

Slice up 12 pieces of cheese into 1 X 2 inches and place on top of the ham.

Drizzle the tops of the cheese with the Steamworks Backside Stout Honey mustard 

Serve and ENJOY!!

Tips:

– Try turkey with Swiss cheese

– Try these crackers with sliced green olives

– Add some jalapenos to add some spice

Joliday Honey Jalapenos

Joliday Honey Jalapenos

I really love being able to cook in the kitchen. I love how my creativity can take over and make something really amazing. I want to make food that is fun and unexpected and came up with Joliday Honey Jalapenos. I wanted to do something that was sweet and spicy and is not common for the holidays. I am excited to share this because they are FREAKING AMAZING!!  This is a great appetizer and each large jalapeno will serve one person. If you use them as a meal, serve one to two of them with a side salad and some potato wedges.  I hope that you love them as much as our family and friends do!!!

Ingredients: 

8- Big jalapenos

1 lbs- Chicken breast

4 ounces- Cream cheese

¾ c- Winter spice whipped honey

¾ cup- Juice sweetened dried cranberries

1 cup- Cheddar cheese

Directions:

Pre-heat the oven to 375 degrees F, and spray an 8 X 13 baking dish with cooking spray. Set aside.

Slice the chicken into chunks and cook the meat for about 10 minutes until the inside of the chicken is white. Set aside to cool for about 5 minutes.

Using gloves, wash the jalapenos. Slice one side down the center and take the seeds out. Place them into the baking dish.

Next, put the chicken, cream cheese, winter spice honey, and dried cranberries into a food processor. Mix for about 3 minutes. Take out the blade and fold the cheddar cheese into the mixture.

Stuff the jalapenos with the chicken mixture until they are plump, but not over flowing. Bake the jalapenos for 30 minutes.

Take the jalapenos out of the oven and let cool for 5 minutes. Put on a serving platter and drizzle the jalapenos with the winter spice honey. Serve and ENJOY!

Tips:

  • Try adding pecans into the mixture for some extra crunch
  • If you cannot find big jalapenos; get approximately 15-18 of the smaller size and bake for about 15 minutes or until the jalapenos are soft
  • Try adding bacon; about 8-9 stripes will add just enough flavor

 

Have a Bee-licious Day from the Bee Queen’s Kitchen!

Green Pepper Honey Soup

Green pepper soup.jpg

                                    Don’t you love fall when you can start eating soup? 

At The Honey Cottage we LOVE the fall season, not only do the leaves change, but we can start eating soup all the time!! It is just the right meal with vegetables, meat, and sometimes pasta or rice! There are some soups that we are able to add honey to and they taste AMAZING! This is a fun twist on our homemade tomato soup. I also enjoy the fact that I can put it all in a crock pot and I only have to check on it periodically. We noticed if we did not cook the meat beforehand that it kind of tasted boiled. I really hope you enjoy this bee-licious soup as much as we do! 

Ingredients: 

1 ½ pounds ground beef 

½ green peppers 

32 ounces of beef broth 

1- 14.5 ounce can of diced tomatoes 

1- 14.5 ounce can of tomato sauce 

1 cup- Cheddar Cheese 

4 ½ cups of beef broth 

2 cups- Brown Jasmine Rice 

¼ cup- Honey 

Directions:  

– In a sauté pan break up the beef and cook for 3-4 minutes; just enough to bring out the flavor of the beef. We do not drain our meat; so if you don’t want the extra fat you can drain it. Add it to the crock pot. 

-Cut up the green pepper into 1 inch chunks and add to the crock pot. 

-Add the beef broth, diced tomatoes, and the tomato sauce. Place lid on the pot and cook on low for about 6 hours. Check on it and stir about every hour.  

-Grate the cheese into a bowl and place in a container for later.  

-About an hour before the soup is done. Cook the rice in a separate pot; add the 4/ ½ cups of beef broth and the 2 cups of brown jasmine rice. Place a lid on top and let it cook on medium heat for about 45 minutes. 

Turn off the crock pot and add the honey, stir the soup, and let sit for five minutes. 

-Set out the bowls; add ½ cup of rice to the bottom, place ¾ cup soup on top, and add ¼ grated cheese to the top.  

-Serve and ENJOY! 

Tips:  

-Instead of rice try this with whole wheat noodles 

Use ground turkey or chicken 

Switch out the green pepper and use yellow pepper if you want more color