One summer favorite of ours, is Southern tomato pie. If you haven’t tried it yet, imagine a wonderfully colorful, juicy, and robust vegetable tart. It’s perfect as a breakfast dish, it's great as an afternoon lunch with sweet tea, and of course, it makes the best addition to any potluck dinner! For a modern twist, drizzle with our smoky and sweet Chipotle Infused Honey!
Honey, sriracha, and bacon onion rings... wait, what? How could something sound and look so deliciously, creatively, mouth-watering? If VH1 were to produce a "Best Year Ever" for food, bacon would be at the top of that list. 
Who doesn't love Mexican food? And when Mexican food is healthy, fresh, and tasty - there's no way you can turn it down! This dish is one of my absolute favorites because it incorporates all fresh ingredients with great tasting produce, tequila, and (of course) honey!
It's finally St. Patrick's Day, which means corned beef, red potatoes, cabbage, and of course Irish soda bread! This is one family recipe I can always count on when March 17th rounds the corner each year.
With all of the storms, vortexes, and blizzards we’ve seen this winter, it seems most appropriate to do a recipe this month inspired by…snow! I can count on only one hand the number of times I’ve been able to make delicious, all natural, snow cream! It’s the perfect treat to tack onto your snow day menu and pairs perfectly with snowmen, snow angels, snowball fights, and of course, hot cocoa. So, while you're salting your sidewalk, shoveling your driveway, and scraping your windshield, just remember - when life gives you snow, make snow cream!
This recipe was made by our friends, The Bee Folks, from Mount Airy, MD!
Ingredients:
Directions:
If you live in the South, don’t let this sunny, warm, 60-degree weather fool you…the holidays have indeed arrived! Now that we’re approaching the second week of December, it’s time to start finalizing those gift-giving lists. Presents of all shapes and sizes need to be either cooked, bought, or crafted for neighbors, coworkers, teachers, family, and friends. With this in mind, you're looking at an entourage of 30+ people, and if you're Italian that means 50+ ! So you'll need to make something simple, inexpensive, and delicious!
Well the goddess of crafts, cooking, and more has the answer. Martha’s honeycomb brittle recipe is different than any other brittle because the air pockets in this sweet treat make it lighter, and easier on your teeth! She’s even paired it with the perfect packaging design, complete with a PDF so that you can print it off at home. And notice how the cellophane bags display the pattern of the honeycomb…
Use infused Cloister Honey to add a tasty pop of flavor to your honeycomb brittle.
We suggest Cloister Honey Infused:
Ingredients
Cook's Note
Brittle can be stored in an airtight container at room temperature for up to 1 week.
Directions
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.
Or make one batch of each flavor and add a combination of deliciousness in each bag! This recipe is appropriated from Martha Stuart’s website, for more information please visit www.marthastewart.com/honeycomb-brittle.
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