East Central Ohio Beekeepers Association

Cook's Corner

Mary Wampler's Sunrise Smoothie

4 OZ bananas (one medium) or other fruit, such as seasonal berries
4 OZ. orange juice (fresh squeezed is best)
2 OZ. lowfat vanilla yogurt
1 TBSP bee pollen (optional)
2 TBSP honey
2 pitted dates
Place all ingredients in a blender for approximately 1 minute. Adjust consistency with orange juice.

No bakes

2 Cups quick cook oats
1 Cup rice krispies
4 tablespoons butter
1/4 Cup brown sugar
1/4 Cup honey
1/2 teaspoon vanilla
Optional - chocolate chips, raisins, other favorite.

In a bowl, mix oats and rice krispies. Heat Butter, brown sugar and honey over low to medium heat for 2 minutes, until light and bubbly. Remove from heat, add vanilla, and pour into bowl with oats and krispies.  Mix well, and form into balls or squares. Cool for 2 hours, serve.

Slow Cooker Parmesan Honey Pork Roast


1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (Can also make mashed potatoes....the gravy is delicious on them!).

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