Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Carrot Cake Pancakes

Found in SL April 2026

 

1 cup finely grated carrots

1 cup flour

1 1/2 tsp pumpkin pie spice

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 large egg, room temp

1 cup buttermilk, room temp

1/2 cup pecans, chopped and toasted

3 tbsp light brown sugar

2 tbsp unsalted butter, melted

1 1/2 tsp vanilla

cream cheese honey butter (below)

maple syrup

 

Place grated carrots in a medium size microwaveable bowl. Cover with plastic wrap and microwave on high 3 minutes. Uncover and chill 15 minutes.

 

Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl until combined. Whisk together cooked carrots, egg, buttermilk, pecans, brown sugar, butter, and vanilla in a medium bowl until well combined. Add carrot mixture to flour mixture and stir just until combined. 

 

Lightly grease a large nonstick skillet with butter; heat over medium. Working in batches, spoon 1/3 cupfuls of batter into skillet, spreading into 4" round and spacing 1" apart. Cook until bottoms are set and tops are bubbly, about 3 minutes. Flip pancakes and cook until set, 2-3 minutes. Transfer pancakes to a platter and keep warm. Repeat process with remaining batter. Serve with Cream Cheese Honey Butter and maple syrup. Garnish with more pecans and pumpkin pie spice.

Cream Cheese Honey Butter

Stir together 1/4 cup softened cream cheese, 1/4 cup unsalted butter, and 2 tbsp honey in a small bowl until smooth. Use immediately or refrigerate in an airtight container up to 5 days.

 

 

Hot Honey Butter Chicken Wings

Found in Southern Living Jan/Feb 2025 here

3 1/2# chicken wings (about 13 whole wings), cut at the joints, wing tips discarded
1 Tbsp. baking powder
4 1/2 tsp. kosher salt, divided
1/4 cup unsalted butter
1/4 cup hot honey
2 tsp. hot sauce
1 small jalapeño, very thinly sliced
1/4 cup fresh cilantro leaves (optional)

Preheat oven to 450° F. Pat chicken wings very dry with paper towels, and place in a large bowl. Stir together baking powder and 4 teaspoons of the salt in a small bowl, and sprinkle over chicken, tossing well to coat.

Line a rimmed baking sheet with parchment paper or foil, and fit a wire rack inside baking sheet. Coat rack with cooking spray. Arrange wings, with fatty sides down, on rack in a single layer.

Bake until crispy on one side and lightly golden, about 25 minutes. Turn wings over, and bake until well browned and crispy, about 25 minutes. (***start here for other recipes below)

Bring unsalted butter, hot honey, hot sauce, and remaining 1/2 teaspoon kosher salt to a boil in a small saucepan over medium-high. Boil 30 seconds, stirring constantly. Remove from heat. Place wings in a large bowl. Add hot honey-butter sauce and sliced jalapeño; toss to coat wings in sauce. Transfer to a platter, and garnish with fresh cilantro leaves, if desired. 

Parmesan Ranch Wings

Prepare wings as directed through ***. Microwave 1/4c unsalted butter in a heatproof bowl on high until melted, 30-45 seconds. Stir in 1 tbsp ranch seasoning, 1/2 tsp grated garlic and 1/4 tsp salt. Place wings in a large bowl. Add ranch sauce to wings and toss to coat. Sprinkle wings with 6 tbsp grated parmesan and 1 1/2 tbsp thinly sliced fresh chives.

 

Honey Mustard BBQ Wings

Prepare wings as directed through ***. Stir together 6 tbsp Chick Fil A sauce, 5 1/2 tsp dijon mustard, and 4 tsp honey in a medium bowl. Place wings in a large bowl. Add sauce to bowl as desired and toss well to coat. Garnish with black pepper.

Hot Honey Chicken

Found in Southern Living April 2025 here

 

1/2 cup honey
2 red Fresno chiles, stemmed and sliced
1 Tbsp. unsalted butter
2-3 tsp. hot sauce
2 tsp. Worcestershire sauce
6 chicken leg quarters (about 3 3/4 lb. total)
1 tsp. black pepper
1 tsp. onion powder
3 tsp. kosher salt, divided
2 Tbsp. canola oil, divided
1 red onion, peeled and cut into 6 wedges
Thyme sprigs

Preheat oven to 425°F with the rack in the upper third position.
Bring honey, chiles, butter, hot sauce, and Worcestershire sauce to a simmer in a small saucepan over medium-low. Remove from heat. Cover and let stand 30 minutes.
 
Place chicken on a rimmed baking sheet; pat dry. Combine pepper, onion powder, and 2 1/2 teaspoons salt in a bowl; sprinkle over chicken. Turn chicken skin side up; drizzle with 1 1/2 tablespoons oil. Gently rub to coat. Roast in preheated oven 15 minutes.

Toss onion with remaining 1/2 tablespoon oil and 1/2 teaspoon salt in a bowl. Tuck onion around chicken.
Roast in preheated oven until thermometer inserted into thickest part of chicken registers 175°F, 20 to 25 minutes. Remove from oven; adjust oven to broil.

Brush some of the honey mixture over chicken and onions. Broil until browned, 2 to 3 minutes. Remove from oven; brush with honey mixture.

Transfer chicken and onions to a serving platter; drizzle with remaining honey mixture. Garnish with thyme sprigs.

Glazed Ham (glaze recipes)

Found in Pioneer Woman magazine Spring 2026.

 

12-15# pound fully cooked bone-in ham

whole cloves

Glaze 

 

Preheat oven to 325°. Score the surface of the ham, using a sharp knife, create a diamond patter, about 1/4" deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan, tent it with foil, and bake until warmed through, about 2 hours.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.

Remove the ham from the oven and let it rest 15-20 minutes before carving.

 

Dr Pepper Glaze:

Combine 3c light brown sugar, 1/2c spicy brown mustard, 3 tbsp apple cider vinegar, and 1 12oz can Dr Pepper in a small saucepan. Cook over medium heat, stirring occasionally until thickened, about 15 minutes.

 

Honey Mustard Glaze:

Combine 1/2c dijon mustard, 1/2c honey, and 1/2 tsp black pepper in a medium bowl. 

 

Maple Bourbon Glaze:

Combine 1c dark brown sugar, 1/2c bourbon, 1/2c maple syrup, 1/4c yellow mustard, 2 tsp orange zest, and 1/3c orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes. 

 

Apricot Glaze:

Combine 1c apricot preserves, 1/4c whole grain mustard, 1/4c light brown sugar, 3 tbsp apple cider vinegar, and 1 tsp ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes.

Tips for cooking ham:

Opt for a bone-in ham. It will have more flavor and better texture than a boneless one.

Spiral cut ham is convenient but the meat can dry out.

Remove your ham from the fridge an hour before baking and bring to room temperature; this helps it heat all the way through.

Tent your ham with foil during the first round of baking. Covering the ham creates steam and helps keep the meat moist.

A sugary glaze can burn easily, so don't add it too early. You should start glazing during the last hour of baking. 

Salted Honey Pie

Found in SL May 2023 issue but not online.

 

Crust:

1 1/4c AP flour, plus more for work surface

1 tsp honey

1 tsp salt

1/2c cold unsalted butter, cubed

2-3 tbsp ice water

Filling:

1c honey

1/2c unsalted butter, melted

1/2c sugar

2 tbsp flour

2 tbsp plain yellow cornmeal

1/2 tsp salt

4 large eggs

1/2c heavy whipping cream

1 tbsp white vinegar

Add'l ingredients:

unsweetened whipped cream

tupelo honey

flaky sea salt

 

Preheat oven to 350°F. Pulse together flour, honey, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until texture is similar to coarse meal, about 10 pulses. With processor running, drizzle in ice water, 1 tbsp at a time, through food chute until dough just begins to clump together. Transfer to a floured work surface, and knead dough until is just comes together. Form into a disk, tightly wrap in plastic wrap. Refrigerate until firm, about 30 minutes.

 

Roll out chilled dough on a lightly floured work surface into a 12" round. Place in an ungreased 9" pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until ready to use.

 

Whisk together honey, butter, sugar, flour, cornmeal, and salt in a large bowl until combined. Add eggs, whisking until smooth. Add cream and vinegar, whisking until combined. Pour filling into frozen crust.

 

Bake until edges are puffed and center jiggles slightly, 45-55 minutes, tenting edges with foild to prevent excess browning, if needed. Let cool to room temperature on a wire rack, about 2 hours. Garnish with whipped cream, tupelo honey, and flaky sea salt. 

Honey Butter Skillet Corn

Found on SL here

2 Tbsp salted butter
20oz pkg frozen corn, thawed or 4 1/2 cups fresh corn kernels (from 5 ears)
2 oz. (1/4 cup) cream cheese, cut into pieces 
2 Tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp thinly sliced fresh chives or scallions, plus more for garnish

Heat butter in a large nonstick skillet over medium-high. Add corn, and cook, stirring occasionally, until bright and tender, 6 to 8 minutes.
Add cream cheese, honey, salt, and pepper.
Cook, stirring often, until cream cheese is melted, and corn mixture is creamy, about 2 minutes. Stir in chives. Transfer to a serving bowl, and garnish with additional chives. Serve immediately. 

 

Honey Roasted Carrots

Found on SL website here

1/2 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. unsalted butter
2 Tbsp. honey
1/4 tsp. black pepper
1 lb. medium-size carrots, halved crosswise and lengthwise
1/2 tsp fresh thyme leaves, optional

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
In a microwave-safe measuring cup, combine the olive oil, butter, honey, salt, and pepper. Microwave on HIGH 30 seconds. Stir mixture until butter melts and ingredients are combined.
Place the carrots on prepared baking sheet and spread them out into a single layer.
Drizzle the carrots with the melted butter mixture and toss until evenly coated.
Place the baking sheet in the oven and roast for 25 minutes, tossing halfway through cooking time, until evenly browned and tender when pierced with a small knife. Sprinkle with thyme leaves if desired, and serve immediately.

 

No Bake Honey Cheesecake

Found in SL May 2023 here

 

Crust
2 cups cinnamon graham cracker crumbs (from 14 graham cracker sheets)
1/2 cup salted butter
1/4 cup light brown sugar
Filling
1 cup honey
1 1/4 cups heavy whipping cream
3 8oz pkg cream cheese, at room temperature
1/4 cup sour cream
1 Tbsp fresh lemon juice (from 1 lemon)
Additional Ingredient
Tupelo honey (optional)

Coat a 9-inch springform pan with cooking spray.

Stir together graham cracker crumbs, butter, and brown sugar in a medium bowl until combined. Press into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.

Bring honey to a boil in a medium saucepan over medium. Cook, stirring constantly, until honey is a medium-brown color, 3 to 4 minutes. Remove from heat. Let cool to room temperature, about 1 hour.

Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds. Fold in whipped cream.

Spoon mixture into chilled Crust. Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours. Serve slices cold; drizzle with tupelo honey, if desired. 

 

Honeybee Cupcakes

Cupcakes
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1/2 cup salted butter, softened
2 large eggs
1/2 cup honey
1 Tbsp. grated lemon zest (from 2 large lemons)
1/2 cup whole milk
Buttercream
3/4 cup salted butter, softened
1 1/2 cups powdered sugar
1/4 cup plus 2 Tbsp. tupelo honey
1/4 cup plus 2 Tbsp. heavy whipping cream
Additional Ingredient
Edible flowers (optional)

Preheat oven to 350°F. Line a 12-cup muffin tray with 12 paper liners.

Stir together flour, baking powder, and salt in a medium bowl until combined. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add honey and lemon zest, beating until combined. With mixer on low speed, add flour mixture, alternately with whole milk, beating well after each addition. Spoon evenly into prepared paper liners.

Bake in preheated oven until a wooden pick inserted into centers of cupcakes comes out clean, 18 to 20 minutes. Transfer to a wire rack, and let cool completely, about 1 hour.

Beat butter in a large bowl with an electric mixer on high speed until creamy, about 2 minutes. With mixer on low speed, gradually add powdered sugar, tupelo honey, and heavy cream. Increase mixer speed to high, and beat until fluffy, 2 to 3 minutes. Pipe or spoon onto cooled cupcakes. Garnish with edible flowers (if using). 

Honey-Balsamic Fig Compote

Found in SL June/July 2023 issue but not found online 

1# fresh figs, stemmed, cut into 1/2" pieces (about 3 cups)

1/4 c light floral honey

2 tbsp fresh lemon juice

2 tsp aged balsamic vinegar

vanilla ice cream

flaky sea salt

 

Preheat oven to 400°F. Stir together fig pieces and honey in an 8" square baking dish.

Bake fig mixture in preheated oven until juices bubble around edges of baking dish, about 20 minutes. Let stand until cool, about 1 hour. Mixture will thicken slightly as it cools. Stir in lemon juice and balsamic vinegar.

Serve compote over scoops of vanilla ice cream, and garnish with flaky sea salt. Store compote in an airtight container in refrigerator for up to 3 weeks.

 

Honey Balsamic Roasted Carrots

Found in All Recipes Holiday 2025 here.

1 pound carrots, peeled
1 tablespoon olive oil
1/4 teaspoon coarse salt
freshly ground black pepper to taste
1 ½ tablespoons honey
1 ½ tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon freshly squeezed lemon juice
2 cloves garlic, pressed
1 tablespoon chopped parsley, or to taste

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Trim ends from carrots and cut diagonally into thirds. If carrots are large, cut lengthwise first, then diagonally into thirds so all pieces are about the same size.
Combine olive oil, salt, and pepper in a small bowl. Spread out carrots on the baking sheet, and drizzle with olive oil mixture until all are coated.
Roast in the preheated oven until tender and starting to brown, 25 to 30 minutes.
Meanwhile, whisk honey, balsamic vinegar, thyme, lemon juice, and garlic in the same bowl you used for the oil, and set aside.
Drizzle roasted carrots with honey-balsamic mixture and toss to coat. Return to oven and roast until glaze is caramelized, about 5 minutes more.
Transfer to a serving dish and sprinkle with parsley. Serve warm.  

Honey Cornbread

The Neely's recipe from the Food Network. I doubled it for our family of 6 so that we would have some left over. I made it with the beef soup from Paula Deen so I knew I needed a lot. We used Round Rock Raw Honey and does it tasted ever so good in this!

2 cups yellow cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
1 cup granulated sugar
2 teaspoons salt
2 cup whole milk
4 large eggs
1 stick butter, melted
½ cup honey

Preheat oven to 400° F. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

To make muffins, use 24 paper liners in muffin tins. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
To make 9x13, spray pan lightly, pour, and bake for 20-25 minutes until knife in the center comes out clean.