Whether you are craving turkey because it’s almost Thanksgiving, or are just needing another way to cook yours, here is a perfect recipe for turkey breast! Combined with honey, what more could you want? Let us know if you give this one a try!

YIELD: Makes 6 servings


1/2 cup



1/4 cup

orange juice


2 T

butter or margarine




1 1/2 tsp.

dried sage


1 tsp.

dried thyme


1 clove





3/4 tsp.



1/4 tsp.




boneless, skinless turkey breast


about 2 lbs.



Preheat broiler. Position oven rack 6 inches from heat source.

Combine honey, orange juice, butter, sage, thyme, garlic, salt and pepper.

Place turkey breast on rack set in broiler pan. Brush with some of honey mixture. Broil, brushing frequently with remaining mixture, turning turkey once, until no longer pink inside, about 40 minutes.

Let stand 5 minutes before slicing.

Source: https://www.honey.com/recipe/herbed-turkey-breast

Spinach Salad with Honey Mustard Dressing

This is the perfect salad to keep the summer vibes continuing into fall! If you want the perfect amount of salty and sweet, this one is for you! Let us know if you try it out.

YIELD: Makes 2 servings


For Dressing:

3 T – honey

3 T – balsamic vinegar

1 T – Dijon mustard

1 clove – garlic

6 T – extra virgin olive oil

3/4 tsp. – salt

1/4 tsp. – ground pepper

For Salad:

1 cup – grape tomato, halved

2/3 cup – cucumber, cubed

4 oz. – grilled chicken breast, sliced

1/2 cup – jarred roasted red pepper, diced

2 cups – baby spinach, torn into bite sized pieces


Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing. Set aside.

In two pint sized mason jars, build salad by adding the following into each jar in the following order:

      • 1 1/2 tablespoons honey mustard dressing
      • 1/2 cup grape tomato
      • 1/3 cup cucumber
      • 2 oz. grilled chicken
      • 1/4 cup roasted pepper
      • 1 cup baby spinach

Close lid to jar and store up to 3 days.

When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy!

Note: Store extra dressing in a sealed container in the refrigerator up to one week.

Source: https://www.honey.com/recipe/spinach-salad-with-honey-mustard-dressing

Honey Glazed Carrots

As if we didn’t love carrots enough, this honey glaze is the perfect touch to any roasted carrot recipe! Check it out:

YIELD: Makes 4 servings


1 T – butter or margarine

4 cups – carrots, sliced

1/4 cup – honey

1/2 cup – chicken broth

1/2 cup – orange juice

1/2 tsp. – orange zest, minced

1 tsp. – salt

1/4 tsp. – pepper


In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes.

Add honey, broth, orange juice and orange zest.

Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick.

Season with salt and pepper.


Calories 157 kcal; Fat 3 g; Sat Fat 2 g; Carb 33 g; Protein 2 g; Fiber 4 g; Cholesterol 8 mg, Sodium 799 mg; Potassium 465 mg; Calcium 48 mg; Iron 1 mg; Vitamin D 0 mcg

Source: www.honey.com

No Bake Peanut Butter Honey Bites

YIELD: Makes 15 servings, each serving is 2 bites

1/2 cup – peanuts, finely chopped
1 1/2 cup – old fashioned Quaker oats, divided
1/3 cup – flax seeds
1/2 cup – almond flour
3 T – unsweetened cocoa
2 T – peanut butter powder
2/3 cup – mini chocolate chips, divided
1/2 cup – peanut butter
1/3 cup + 1 T – honey
2 T – almond or soy milk


Line a sheet pan with parchment or wax paper.

Place peanuts in a small bowl, set aside.

In a food processor, combine 1 cup of the oats, flax seed, almond flour, cocoa, peanut butter powder and 1/3 cup of the chocolate chips. Pulse several times until it resembles coarse meal.

Add the peanut butter, honey and almond milk to the oat mixture and process until the mixture comes together.

Transfer the oat mixture to a large bowl and mix in the remaining oats and chocolate chips, your hands work best for this!

Scoop out 1” clusters of the mixture and roll  into a ball with your hands.  Then dip the bites in the finely chopped peanuts.  Place each ball on the sheet pan and chill in the refrigerator.

When the bites are chilled and set, store in an airtight container for up to a week.



Calories 214 kcal; Fat 13 g; Sat Fat 3 g; Carb 23 g; Protein 6 g; Fiber 4 g; Cholesterol 0 mg, Sodium 48 mg; Potassium 182 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 1 mcg


You can substitute the peanuts, peanut butter powder and peanut butter for almonds, additional almond flour and almond butter.


Source: https://www.honey.com/recipe/no-bake-chocolate-peanut-butter-energy-bites

These Honey Roasted Chickpeas are “Everything!”

Inspired by an everything bagel, these chickpeas are exactly what you need to pinch that craving! Chickpeas are high in protein as well as fiber, and are the perfect meal option! Just add a little honey to the mix, and we are sold!


YIELD: Makes 4 servings


For Chickpea Mixture:

1 (16 oz.) can


2 tsp.

vegetable oil

1/8 to 1/4 tsp.

sea salt

For Honey Mixture:

2 T

sourwood honey

1/2 tsp.

poppy seeds

1/2 tsp.

white sesame seeds

1/4 tsp.

caraway seeds

1/4 tsp.

dried garlic flakes

1/4 tsp.

dried onion flakes

1/4 tsp.

cracked black pepper


Preheat conventional oven to 400°F.

For Chickpea Mixture: Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add vegetable oil and sea salt, and toss to evenly combine.

Place the chickpeas on an aluminum foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 minutes, pausing to shake the pan from time to time to evenly cook the chickpeas.

Baked chickpeas should have an even roasted color, remain whole and be crunchy in texture throughout (not soft inside). 

Remove the baked chickpeas from the oven (reserving the aluminum foil lined pan) and place in a mixing bowl.

For Honey Mixture: Immediately add the sourwood honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, caraway seeds, garlic and onion flakes and pepper to the chickpeas, then stir to evenly combine.

Immediately place the seasoned chickpeas back on the reserved aluminum foil lined sheet pan and bake, at the same 400°F, for approximately 10 more minutes. Remove from oven and allow chickpeas to cool to room temperature.

Finished chickpeas should be very crispy, golden glazed and fully coated by the ingredients.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board


Adding the honey towards the end of roasting helps prevent scorching on the chickpeas.

Adding the seasoning towards the end of roasting helps prevent them from burning and getting overcooked.

Enjoy the Honey Roasted “Everything” Chickpeas as a snack or use as delicious croutons on a salad, a soup, stew or chili topper.

Oven temperatures vary and so can cooking times, so keep a close eye on the chickpeas as they bake – and cook to your desired degree of crispness.

Source: https://www.honey.com/recipe/honey-roasted-everything-chickpeas

Honey Chia Seed Pudding

Chia seeds are all the rage! What better way to add to your favorite pudding, than to add some all-natural sweetener! Honey can be the perfect addition to many of your breakfast options. It is the perfect way to get your fill of “sweet” early in the morning.

YIELD: Makes 4 servings


2 T


2 cups

coconut milk

6 T

chia seeds

1/2 tsp.

vanilla extract

Fresh berries


Combine the coconut milk, chia seeds, vanilla and honey in a medium bowl. Mix well until the honey has dissolved. Cover and refrigerate for at least 4 hours, but preferable overnight.

Stir well and divide the pudding into individual portions.

Serve with fresh berries. Add granola, if desired.

Source: https://www.honey.com/recipe/honey-chia-seed-pudding

Grilled Chicken Satay with Honey Peanut Sauce

The National Honey Board has done it again with this yummy recipe for chicken satay!  Most people think they can only find chicken satay at restaurants, but you can make it at home too!  It’s the perfect dish for parties and entertaining.  There is honey in the chicken marinade and the sauce so you can’t go wrong.  Give this a shot the next time you’re hosting people at your place.

Grilled Chicken Satay with Honey Peanut Sauce

YIELD: Makes 24 appetizer portions or 4-6 main dish servings


For Chicken Satay Skewers:

1 1/2 lbs. boneless, skinless chicken breast cut into long strips (about 1 oz. each)

24 skewers (soaked in water if wooden)

For Marinade:

2 T olive oil

2 T reduced sodium soy sauce

2 T honey

1 tsp. salt

1 tsp. pepper

For Honey Peanut Sauce:

1/2 cup crunchy peanut butter

1/3 cup water

1/2 cup honey

1/3 cup soy sauce

1/3 cup rice wine vinegar

2 cloves garlic, minced

2 tsp. sesame oil

2 tsp. red pepper flakes

2 T red chili sauce

fresh limes for serving


Mix the olive oil, soy sauce, honey and salt and pepper in a medium bowl. Cut the chicken into strips and toss in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.

Whisk together all the ingredients for the Honey Peanut Sauce and set aside at room temperature to let the flavors meld.

Preheat the grill to medium-high and thread the chicken strips onto the skewers.

Grill the chicken satay skewers for 3-4 minutes per side or until cooked through.

Remove from heat and serve warm or room temp along with Honey Peanut Sauce and fresh limes.


You can cut the chicken and prepare that marinade and sauce up to 2 days ahead for party prep.


Source: https://www.honey.com/recipe/grilled-chicken-satay-with-honey-peanut-sauce

Add A Sweet Honey Twist To Your Classic BLT

Honey is not just a great topping for sweet treats, it’s a wonderful addition to your savory classics! Switch it up and add this amazing twist to a bacon B.L.T. Name something that sounds better than a Honey Bacon B.L.T…we’ll wait!

Honey Bacon B.L.T

YIELD: Makes 4 sandwiches


12 slices

-thick-cut bacon

1/4 cup


1/2 tsp.

-ground coriander

3/4 tsp.

-cayenne pepper

8 slices

-Sourdough bread


8 tsp.


8 pieces

-green leaf lettuce

12 slices

-Beefsteak tomato




,fried to desired doneness

1/2 cup




Preheat oven to 400° and line a baking sheet with parchment paper. Place bacon slices on prepared baking sheet.

Combine honey, coriander, and cayenne pepper. In increments of 20 seconds, heat in microwave until just melted.

Using a pastry brush, baste melted spiced honey over bacon slices. Flip and baste other side.

Roast for about 15 minutes until crisp (may be a bit shorter or longer depending on fattiness).

To Assemble:

On one slice sourdough toast, spread 2 tsp. mayonnaise.

Top with 2 pieces green leaf lettuce, 3 slices tomato, 3 slices Spicy Honey Candied Bacon, and 1 fried egg.

Spread 2 T avocado mash on second slice sourdough toast and place on top of sandwich to close.

Slice diagonally, serve.

Source: //crocketthoney.com/recipes/

Honey Lemon Avocado Dressing

We found this extremely easy dressing recipe from the National Honey Board that sounds so delicious! It’s a honey lemon avocado dressing that has very few ingredients almost no cook time! You can easily use all organic ingredients, and it’s healthy! Try this dressing on salads, Latin foods, wraps and more!

Honey Lemon Avocado Dressing


1 avocado

2 T lemon juice

2 T red wine vinegar

2 T honey

2 T extra virgin olive oil

1/2 cup water

1/4 cup cilantro chopped


Combine all ingredients together in a blender until smooth.

The versatility of this dressing is endless. It can be used in salads, meats, tacos, or whole grains.


Source: https://www.honey.com/recipe/honey-lemon-avocado-dressing

Holiday Honey Apple Gingerbread Cake

Are you heading out to a holiday party this weekend?  Having guests over for dinner or just simply hosting Christmas?  We’ve got the perfect dessert for you to make!  This honey apple gingerbread cake is perfect for the holidays, and your friends and family will be impressed that you did it all from scratch!  Check out the recipe from the National Honey Board below and then give it a shot!

Honey Apple Gingerbread Cake

Source: National Honey Board

YIELD: Makes 8 servings


For Honey Apple Gingerbread Cake:

3 eggs

3/4 cup brown sugar (light or dark)

2 sticks (16 T) unsalted butter at room temperature

1/4 cup honey

1/4 cup molasses

1 cup buttermilk

3 cups all purpose flour

2 tsp. ground ginger

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves (optional)

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. salt

2 apples peeled, diced and tossed with 1 T of flour

For Honey Cream Cheese Frosting:

8 oz. cream cheese at room temperature

1/2 stick (4 T) unsalted butter at room temperature

1/4 cup honey

zest of 1 lemon

4 cups powdered sugar

pinch of sea salt

For Honey Caramel:

1/4 cup sugar

1 T honey

1/4 cup heavy cream

1 T butter

pinch of sea salt


Pre-heat the oven to 350°F. Butter and flour four 6″ x 2″ cake pans (or do 2 at a time if you don’t have 4 pans.) Tip: I used baking spray with flour in it and added a strip of parchment paper to each pan for easy lifting.

Using a hand or stand mixer, cream together the eggs and brown sugar. Mix in the butter, honey, molasses and buttermilk.

In a separate bowl, sift together the flour, ginger, cinnamon, nutmeg, cloves (if using), baking powder, baking soda and salt.

Stir the dry ingredients into the wet batter until combined and then stir in the apples.

Divide the batter into 4 equal parts and fill each prepared cake pan.

Bake for 25 – 30 minutes or until a toothpick comes out clean. Allow to cool slightly and then lift each layer out by the parchment or invert onto a plate. Allow to cool thoroughly before frosting.

While the cakes are baking, make the frosting by beating together the cream cheese, butter, honey, lemon zest, powdered sugar and salt until smooth.

To make the caramel, add the sugar and honey to a heavy bottom pot and, on low heat, allow to melt. Be careful not to let it burn. Pour in the heavy cream and whisk until smooth. Stir in the butter and salt.

Assemble the cake by spreading about 1/4 cup of frosting between each layer. Some will drip out when you put the next cake layer on top. When all the layers are assembled, use an offset spatula to spread the dripped frosting around the sides of the cake.

Dip a few small Lady Apples in the caramel as decoration if you like. Or just serve the honey caramel on the side so people can drizzle some over their cake slice.

Source: https://www.honey.com/recipe/honey-apple-gingerbread-cake