Dinner For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/18/21
- Katherine Victoria Vananderland
- Jun 17, 2021
- 4 min read
I nailed it on this dinner; a southern country meal for you today to enjoy! The theme was "HONEY" as the main Ingredient for every dish. Let it be food to heal your body with honey as good as it tastes its an elixir for Cancer.
Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. —Denise Davis, Porter, Maine
Ingredients
1 small onion, finely chopped
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon garlic minced
8 submarine buns, split
Buy IngredientsPowered by Chicory
Directions
Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high 5-6 hours or until meat is tender.
Remove meat; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve on buns.
Nutrition Facts 1/2 sandwich: 417 calories, 13g fat (4g saturated fat), 81mg cholesterol, 867mg sodium, 44g carbohydrate (12g sugars, 2g fiber), 29g protein.
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Ingredients
6 medium sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup honey
1/4 cup olive oil
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon pepper
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.
Nutrition Facts 3/4 cup: 165 calories, 5g fat (1g saturated fat), 0 cholesterol, 305mg sodium, 31g carbohydrate (17g sugars, 3g fiber), 2g protein.
A frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. Using honey instead of sugar adds a sweet touch. —Sheila Bradshaw, Columbus, Ohio
Ingredients
4 tea bags
2 cups boiling water
3 medium navel oranges
2 medium lemons
2 cups orange juice
1/4 cup lemon juice
3 tablespoons honey
1 liter ginger ale, chilled
Ice cubes
Buy IngredientsPowered by Chicory Directions into slices; freeze.
Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.
Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon Nutrition Facts 1 cup: 124 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fruit.
Who needs jam when you have fresh strawberries? A drizzle of honey and a bit of mint make this sandwich stand out. —James Schend, Taste of Home Deputy Editor
Ingredients
1 tablespoon creamy peanut butter
1 slice crusty white bread
1/4 cup sliced fresh strawberries
1 teaspoon thinly sliced fresh mint
1 teaspoon honey
Buy IngredientsPowered by Chicory
Directions
Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.
could substitute basil or thyme for the mint
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Ingredients
1-1/2 teaspoons grated lime zest
1/4 cup lime juice
2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon Garlic salt
1/4 teaspoon Onion Flakes
3 tablespoons olive oil
1 small head red cabbage (about 3/4 pound), shredded
1 cup shredded carrots (about 2 medium carrots)
2 green onions, thinly sliced
1/2 cup fresh cilantro leaves
Buy IngredientsPowered by Chicory
Directions
Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.
Nutrition Facts 1/2 cup: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine
Ingredients
1 cup crushed vanilla wafers (about 30 wafers)
1/4 cup ground pecans
2 tablespoons sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed dark brown sugar
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon maple flavoring
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/4 cup honey
1 tablespoon butter
1 tablespoon water
1/2 cup chopped pecans
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.
For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts 1 slice: 349 calories, 23g fat (9g saturated fat), 90mg cholesterol, 165mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 5g protein.
Comments