Winner and new recipe

Congrats to Mellisa Fallon Aversa for being the winner of the Harry and David Pears!! Send me an email to queenbeeinthekitchen@gmail.com with your shipping address!

Since pears was the giveaway and my mouth is watering thinking about them, here is a Roasted Pear Crisp recipe that is full of goodness...but Mellisa those Harry and David pears are too good by them selves!!!

Here's to beginning my sweet diet!!!



Roasted Pear Crisp

• 1 cup rolled oats
• 1/3 cup packed brown sugar
• 1/4 cup sliced almonds
• 1/4 tsp. cinnamon
• 1/4 cup melted butter, plus extra for brushing
• 3 Tbsp. raisins
• 4 pears
• honey and yogurt for topping

1. Mix together oats, brown sugar, almonds and cinnamon. Stir in melted butter then raisins.
2. Cut pears in half, leaving skin intact. Scoop out the core with a small spoon.
3. Lay pears, skin side down, in a baking pan. Brush lightly with butter.
4. Heap oat mixture onto pears, pressing to make sure it stays in place.
5. Bake at 350ºF (180ºC) for 20-25 min. until pears are soft and oats are browned.
6. Drizzle warm pears with honey and serve with yogurt or ice cream!

Adapted from Kitchen Simplicity



Blessings!

Queen Bee in the Kitchen
queenbeeinthekitchen@gmail.com

Harry and David Giveaway...

I have been eating leftovers from Thanksgiving since Thursday afternoon.

I NEVER WANT TO EAT....Green bean casserole, Turkey, mashed potatoes, dressing/stuffing, corn, or mac and cheese EVER AGAIN!!!!!

So that being said... I am going on an "everything sweet" diet until Christmas.
I'll keep you updated on how successful I am with it. I think I'll do well!


In honor of starting my "everything sweet" diet, I am giving away a box of...
Harry and David Royal Riviera Pears!


If you haven't had them...you need them! They are DIVINE!!!! I love getting these for Christmas...hint,hint :)


The question to win is:
What is something sweet I can eat on my "everything sweet diet"?


Just leave a comment by 9pm tonight and if you have twitter tweet it! I let my kids pick the random number of who wins so their is no cheating...promise :) Winner will be announced tonight with a yummy pear and honey recipe!

(shipping is to US only...sorry my British Beekeeping friends :()

Blessings!

Queen Bee in the Kitchen

Honey Guacamole

So I am half Mexican...and the other half of me is Portuguese and Italian. My husband is a tall white guy from Georgia. But he loves the fiery spiciness in me...especially when I use it in my cooking! Have I ever mentioned how cute he is??

Anyway, being half Mexican we use Guacamole alot in this house. For meals and just to eat with chips. Here is a fun way to celebrate Mexican food and Local Honey at the same time!



Honey Guacamole

• 2 ripe avocados, peeled, pitted and mashed
• 1 Tablespoon lemon juice
• 1 Tablespoon honey
• 1/4 cup fresh cilantro, finely chopped
• Sea salt, to taste

Mash avocados. Stir in lemon juice, honey and cilantro. Add sea salt to taste. Serve immediately with multigrain tortilla chips.

Adapted from Mitzi Dulan

What I am thankful for...

I am thankful for...

1. My very cute husband, and the new love we have found in each other

2. My first born...and her mermaid Bon Jovi looking hair (it is starting to grow out now, thank you for the prayers..ha!)

3. My second born, and the fiery passionate personality that she already has and will use for "good" in her life when she chooses (you believers know what I am talking about)

4. My parents...know matter how crazy they are, they would give me their kidney's if I needed one.

5. Did I already say my cute husband???

6. My in laws...especially my mother-in-law...without her on her knees praying for me I don't know where I would be sometimes.

7. Honey Bees... because we wouldn't have some of the things at our table for thanksgiving dinner today without them.

8. My brother coming home safe from Afghanistan and thankful for all the others that are serving out great nation that not able to be with their families today.

9.okay, honey pecan pie...I had to put it here. (recipe is on a previous post this week if you want to try it)

10. My Lord and Savior Jesus...I am standing...willing...and thankful. I praise only you.

Happy Thanksgiving

Queen Bee in the Kitchen

Apple Crandberry Galette

Okay, doesn't this remind you of the pilgrims???

That old fashion... New England...rustic apple dessert. I bet you that something like this was served at some of the first Thanksgivings!

I can just see them picking apples and cranberries, mixing dough, and gathering honey from there hives....oh yes, I am making this one. This takes the place of traditional apple pie for me. Let me know if you take the challenge and do this one from scratch!


Apple Crandberry Galette

Ingredients:
For the pastry:
1¾ cups all-purpose flour
6 tbsp. white cornmeal (I used yellow)
2 tsp. sugar
¾ tsp. salt
12 tbsp. unsalted butter, cut into chunks
6 tbsp. sour cream
½ cup ice water

For the filling:
4 lb. Granny Smith apples (about 8 large)
½ cup sugar
½ cup water
3 tbsp. honey
3 tbsp. lemon juice
½ tsp. ground cinnamon
1½ cups fresh cranberries
2 tbsp. unsalted butter, cut into thin slices
Sugar, for dusting (optional)

Directions: To make the pastry, combine the flour, cornmeal, sugar and salt in a bowl. Scatter the chunks of butter over the top and cut the butter into the dry ingredients until the butter pieces are the size of small peas. (This can be done by hand, in a stand mixer, or in a food processor.) In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and mix just until the dough is smooth and clings together in a cohesive mass. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes. Meanwhile, make the fruit filling. Peel, core and slice the apples. In a large pan over medium heat combine the sugar, water, honey, lemon juice and cinnamon. Heat, stirring occasionally, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5-7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly. Add the cranberries to the juices and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-hight, boil the juices until reduced slightly and spoon over the fruit. Position two racks in the middle of the oven and preheat to 400° F. Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Transfer each round to separate baking sheets. Divide the fruit filling between the pastry rounds in even layers, leaving a 1½-inch border clear. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit. Bake, rotating the pans 180 degrees and from top to bottom halfway through, until the pastry is golden brown and the apples are tender, about 35-40 minutes. Transfer the pans to wire cooling racks and let the galettes cool completely on the pans. Store at room temperature until ready to serve. Sprinkle with sugar just before serving, if desired.

Adapted from Williams Sonoma

Honey Pecan Pie

I can't help it. If it is front of me, I will take a bite...slice...half...okay maybe eat the whole thing.

Honey Pecan Pie!!!!

Is that bad??

I have a lot of things in the works for "Queen Bee in the Kitchen" coming soon to your computer.

Stay in touch with my blog, or if you are on twitter, follow me :)

You'll be happy you did...promise.


I'll be posting recipes with honey this week to make your holiday meal sweeter!



Happy Thanksgiving and love,

Queen Bee in the Kitchen

Honey Pecan Pie

Ingredients

• 4 eggs
• 1 cup chopped pecans
• 1 cup light corn syrup
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 unbaked pastry shell (9 inches)
• TOPPING:
• 3 tablespoons butter
• 1/3 cup packed brown sugar
• 3 tablespoons honey
• 1-1/2 cups pecan halves

Directions

• In a large bowl, combine the eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Pour into pastry shell. Bake at 350° for 30 minutes.
• In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie.
• Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.

Vanilla Extract

I know this isn't a recipe for something with Honey...

But...

I use Vanilla Extract so much that my friend Diane, who has a wheat business shared her recipe with me to make my own! It is WONDERFUL and if you can find some really cool vintage bottles you can give them away as Christmas gifts! :)

Here is what you do...

1.75 Liters of Vodka (any Brand, I used the cheapest I could find)

20 Vanilla beans ( I bought them on Ebay fresh and sealed for about $10)

put all the vanilla beans into the vodka bottle ( you have to pour out some of the vodka...or drink it :)

Put cap back on let it sit for 30 days, shaking it once in a while then when ready, strain vodka in a big bowl taking out vanilla beans.

slice vanilla beans open and scrap all seeds out and put back into vodka extract and stir in bowl.

Either funnel back into vodka bottle or pour into individual bottles!!!

WHALLA!!! Your own Vanilla Extract!!

To everything there is a season...

I went to take the trash out this morning and noticed "our Charlotte" was not gracefully hanging in the center of her web. This has become a normal site for us for the past two months. I noticed yesterday something wasn't right with her. She was kind of "coiled" up. Her legs are usually spread wide and she looked enormous!

But today was a different day....

I looked on the ground around her web and there she was.

Barely alive.

My heart hurt.

This pretty, creepy, thing had kind of become an attraction for our family, friends, and those of you who check in on my blog. My girls and I are so sad. We had a little goodbye for her and put her on a leaf under my tea rose bushes that are about to bloom again. This is what came to mind...

Ecclesiastes 3

A Time for Everything

There is a time for everything, and a season for every activity under heaven:

a time to be born and a time to die,
a time to plant and a time to uproot,

a time to kill and a time to heal,
a time to tear down and a time to build,

a time to weep and a time to laugh,
a time to mourn and a time to dance,

a time to scatter stones and a time to gather them,
a time to embrace and a time to refrain,

a time to search and a time to give up,
a time to keep and a time to throw away,

a time to tear and a time to mend,
a time to be silent and a time to speak,

a time to love and a time to hate,
a time for war and a time for peace.

My five year old asked me if she was going to the "Spider God". (I love my girl!) "No, I said." Perfect chance to tell her how OUR great God made that great big spider for us to look at and enjoy for the past few months. But, how we are only here for a precious time and then we go back to Jesus...where we will live forever and there will be no more death. She liked that. She asked if we would see "our Charlotte" in heaven. "Yes" I replied. The way I figure it is, even if that may or may not be true...I have a feeling when we get to heaven and are standing with our savior, we may not remember the "death of our Charlotte", but I am certain will remember the promises of our Great God, and rejoice in the eternal life with Him.

A Wednesday afternoon...

I have been very productive today...

I have been trying to get my house together for the past few days. Its not working but I am still pretending that I am doing a good job. The dang "stealing sock fairy" continues to run my laundry room so I am just going to let my kids wear two different socks everyday. At least they will have them on right?? :)

Squash is really in right now so I found a recipe for a soup (we are really into warm soup right now...b/c I am so enjoying the southern fall weather of Oct/Nov) So here is a recipe for some Butternut Squash soup. I am suggesting that you use an early local honey in this one. I am thinking a darker honey might be a little strong ...but I could be wrong. Did I just say I could be wrong???? NAAAAAA!

Butternut Squash Soup with Honey

• 2 Tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 potato, peeled and diced
• 1 butternut squash, peeled, seeded and diced
• 3 cans (14.5 oz. each) chicken broth
• 1/2 cup honey
• 1/2 teaspoon dried thyme leaves, crushed
• Salt and pepper, to taste

In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth. Return pureed soup to pot.
Season to taste with salt and pepper. Heat until hot and serve.