Compiled Recipe – Macaroni With Apple and Bacon Salad

Macaroni with Apple and Bacon Salad

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups macaroni salad pasta
* salt and pepper (to taste)
* 2 tbsp. honey
* 1 cup chopped apples, soak in water until ready to use
* 4 to 6 crispy bacon strips, finely chopped
* ¼ cup greek style yogurt
* cilantro or parsley, topping

1) Cook macaroni pasta according to the package. Let cool and set aside.

2) Place all ingredients in a bowl and toss well until well incorporated. Season with salt and pepper.

3) Top with chopped cilantro or parsley before serving. Place in the fridge for at least an hour.



Compiled Recipe – Mulled Wine

Mulled Wine

* 1 bottle red wine (750 mL) Merlot
* ¼ cup brandy
* 3 cups unsweetened apple cider
* ¼ cup honey
* 4 cinnamon sticks
* 1 vanilla bean, cut lengthwise
* 3 star anise
* 1 cup chopped citrus (variety)

1) In a large pot on low-medium heat, bring the wine, brandy, apple cider, and honey to a low boil.

2) Add the cinnamon, vanilla bean, cloves, and star anise. Turn down the temperature to low, and simmer for 30 minutes.

3) Just before serving add the chopped citrus. Mulled wine can be left on the stove to heat for many hours.  It can also be stored in the fridge and reheated the next day.

4) I like to add a cup of mulled wine, a cinnamon stick, and some of the chopped fruit to each glass.



Compiled Recipe – Icy Chai Mocha

Icy Chai Mocha

* 1 ½ cup fat free milk
* 2 envelopes (0.55 oz. each) Swiss Miss Sensible Sweets No Sugar Added Hot Cocoa Mix
* 1 tbsp. instant espresso powder
* 1/8 tsp. ground cinnamon
* 1/8 tsp. ground cloves
* 1/8 tsp. ground cardamom
* 1/8 tsp. ground ginger
* 6 cups ice
* 2 tbsp. honey
* Reddi-wip Fat Free Dairy Whipped Topping

1) Microwave milk on HIGH 1 minute 30 seconds. Meanwhile, whisk together cocoa mix, instant espresso, cinnamon, cloves, cardamom and ginger in medium bowl. Pour warm milk over cocoa mixture; whisk to combine.

2) Place ice in blender container; pour cocoa mixture over ice. Add honey and blend until combined. Pour into chilled glasses or mugs; top with Reddi-wip. Serve immediately.



Compiled Recipe – Earl Grey French 75

Earl Grey French 75


(Earl-Grey infused gin)
* ½ cup gin (use Hendrick’s)
* 2 tea bags Earl Grey tea

(Honey simple syrup)
* 3 tbsp. honey
* 3 tbsp. water

(Per cocktail)
* 1 ounce Earl Grey infused gin
* ¾ ounce fresh lemon juice
* ½ ounce honey simple syrup
* Dry Champagne or Prosecco, for topping off the drink (a few ounces per drink)
* twist of lemon (as garnish)

1) To make the infused gin: Measure out the gin and submerge tea bags in the liquid. Cover the gin and let it seep for 1 hour. Then remove the tea bags, squeezing absorbed gin into the mixture before discarding the bags.

2) To make the honey simple syrup: In a tiny saucepan on the stove, combine honey and water. Warm over medium heat, whisking occasionally, just until the honey has melted into the water. Remove from heat.

3) To make a cocktail (you can make multiple drinks at once): Fill a cocktail shaker with ice. Pour in Earl Grey-infused gin, lemon juice and simple syrup in the proportions listed above. Securely fasten the cap on the shaker and shake until well chilled, about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne. Garnish with a twist of lemon.

Note: Recipe inspired by Cafe Flora in Seattle.






Compiled Recipe – Banana Peanut Butter Oatmeal

Banana Peanut Butter Oatmeal

* 2 large bananas, plus extra, to serve
* 1 tbsp. butter
* ½ cup rolled oats
* 1 ½ cup almond milk
* 1 ½ cup peanut butter, all-natural
* ¼ tsp. ground cinnamon
* honey (to drizzle)
* roasted peanuts (to serve)

1) Combine bananas and butter in a microwaveable bowl. Cover and microwave on high for 1 minute.

2) Add oats, almond milk, peanut butter and cinnamon to the bowl. Microwave on high, covered, for 8 to 10 minutes, stirring occasionally.

3) Drizzle honey over each bowl. Serve with bananas and peanuts.




Compiled Recipe – The Black Tea Swarm Cocktail

The Black Tea Swarm Cocktail

* 1 black tea bag (use Orange Spice Black Tea)
* 1 cup boiling water
* 1 tsp. honey
* 2 ounces white rum (use Brugal Extra Dry)
* ½ ounce Cynar
* ¼ ounce fresh squeezed lemon juice
* orange peel for garnish

1) Steep tea bag in hot water for 3 minutes. Discard tea bag.

2) In a cocktail shaker, stir together honey and 1 ounce of the steeped black tea. Add ice, rum, Cynar, and lemon juice. Shake until well chilled. Place ice ball or cube into a high ball glass. Strain cocktail over ice ball. Garnish with orange peel and serve.



Compiled Recipe – Sopapilla S’mores

Sopapilla S’mores

* 1 can refrigerated crescent roll dough (full sheet if available)
* vegetable oil for frying (1-2 cups)
* ¼ cup granulated sugar
* 1 tbsp. ground cinnamon
* 24 Campfire Marshmallows, regular size
* honey

1) Unroll crescent roll dough on a work surface. Use a knife or pizza cutter to cut dough into 3 strips length wise. Cutting across the strips, divide the dough into fourths creating 12 squares of dough. Set aside.

2) Add enough oil to a deep skillet that it reaches 1 inch up the side of the skillet. Heat over medium heat to about 325°F. The oil will be shimmering. Working in batches, use a wire spider or tongs to carefully place dough into the hot oil. Fry for about 30-60 seconds on each side, watching carefully to avoid burning. Remove fried dough to a paper towel lined baking sheet to drain. Repeat with remaining dough.

3) Place sugar and cinnamon in a large zip top bag. Place 2-3 pieces of fried dough into the bag, seal it, and shake to coat with the cinnamon sugar mixture. Repeat with remaining fried dough. Place finished sopapillas back onto baking sheet in a single layer.

4) Roast your marshmallows over an outside campfire or carefully over the flame of a gas stove. Place two marshmallows on top of each sopapilla then drizzle with 1-2 teaspoons of honey.

5) Serve immediately and enjoy!



Compiled Recipe – Asian Meatball Sandwich

Asian Meatball Sandwich

* ¼ cup hoisin sauce
* 2 tbsp. rice vinegar
* 1 tbsp. soy sauce
* ½ tsp. sesame oil, toasted
* 2 cloves garlic, minced
* ½ tsp. ginger, minced
* 1 tsp. honey
* 200 grams ground pork
* 200 grams ground beef
* 1 tsp. sesame oil, toasted
* ½ cup breadcrumbs
* ½ tsp. ginger, minced
* 1 large egg
* 2 cloves garlic, minced
* 3 green onions, minced
* 4 tbsp. brown sugar
* ½ cup rice vinegar
* ½ tsp. salt
* 1 ½ cup carrots, shredded
* ½ small bunch cilantro, minced, plus extra to serve
* 5 mini bread rolls or hotdog buns
* butter (to spread
* lettuce leaves
* sesame seeds (to garnish)
* sriracha (to serve)

1) Make the sauce: Whisk together all ingredients in a small bowl. Set aside.

2) Make the meatballs: Pre-heat oven to 400◦F. Line baking sheet with parchment paper or foil. Mix all ingredients in a bowl until well combined. Fry and taste a small portion; adjust seasoning as needed. Form mixture into 15 to 18 (1 ½-inch) meatballs. Place meatballs on prepared baking sheet and bake for 20 minutes, or until browned and meatballs are cooked through but still juicy. Let meatballs cool then transfer to a bowl. Add sauce and toss to coat.

3) Make the slaw: Combine sugar, vinegar and salt in a large bowl. Taste and adjust seasoning. Add carrots, cabbage and cilantro. Toss well.

4) Butter then toast rolls. Line rolls with lettuce then fill halfway with slaw. Add meatballs. Top with more cilantro and sprinkle with sesame seeds. Drizzle Sriracha on top.




Compiled Recipe – Peanut and Honey Pasta

Peanut and Honey Pasta

* 1 tbsp. sea salt
* 400 grams spaghetti
* 2 tbsp. vegetable oil (peanut oil)
* 4 tbsp. peanuts, use raw peanuts, skin left on
* 4 cloves garlic, sliced thinly
* 1 cup carrots, julienned and blanched
* 1 cup red bell peppers, julienned and blanched
* ½ cup sliced green onions ( ½ inch pieces), divided
* ¼ cup peanut butter
* 2 tbsp. honey
* 2 tbsp. soy sauce (use Japanese soy sauce)
* 1 tsp. sesame oil
* 2 tsps. calamansi juice
* chili flakes or sliced bird’s eye chilies (siling labuyo) , to taste

1) Bring a pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, heat oil in a saucepan over medium heat. Add peanuts and garlic; cook, stirring frequently, until peanuts are cooked through. Set aside.

3) Make the dressing: Whisk together all ingredients.

4) Drain noodles and reserve ½ cup pasta cooking water. Toss pasta with dressing then add carrots, bell peppers and half of the green onions. Add pasta water if pasta is too dry.

5) Top with peanuts, garlic and remaining green onions. Serve immediately.



Compiled Recipe – Rum Iced Coffee

Rum Iced Coffee

* 1 tbsp dark rum
* orange
* ¼ tsp nutmeg
* 1 tbsp instant coffee
* 1 cup water, warm
* 2 tbsp honey
* ¼ cup milk
* ½ cup ice

1) Combine dark rum, rind from an orange wedge and ground nutmeg in a bowl; steep for 10 minutes.

2) Combine instant coffee and warm water in a glass (alternatively, you can use 1 cup brewed coffee). Stir in infused rum, honey and milk. Add ice before serving.