2T Dijon mustard
1T honey
1/4t S&P
Salmon fillets

Broil fillets (w/oil) 4-5 mins on skin side, turn over, put on sauce, broil 2-3 mins.

FOR COOKIES ( Read more... )

2.25c oat bran, processed fine
2t baking powder
1/4t salt
3/4c skim milk
1/3+c honey (or little nutrasweet)
2 eggs
2T oil

PAM Muffin papers. 425° for 15 mins.

1pkg dry yeast ( Read more... )

*NEEDS FLAVOR*

4 eggs
1/4c honey
3/4t salt
2.5c milk
1c unsifted flour
4T butter

Put 10.5" cast iron skillet in 425° oven for 10 mins.

Beat eggs, honey, salt & milk. Add flour, beat well. Let sit a little while. Add butter to very hot pan, pour batter in. Bake 425° for 25 mins.

(QUICK ( Read more... )

2 portions oil 1/2c oil (part olive)
1 portion wine vinegar 1/4c
1 clove garlic
1t soy sauce
1T honey
little bit lemon juice
basil, rosemary, thyme
S&P

6 Salmon fillets
3 T fresh lime juice
3 T honey
2 T olive oil
S&P
ginger slices

Place fish in glass dish, combine rest, pour over salmon. Cover and refrigerate 30 mins. Heat oven to 450°, season w/ s&p. Bake in middle of oven 15 mins.

REVIEW by the amazing reality_twists located Right here on her blog.

3/4 cup honey
1/4 cup butter or margarine
1/2 cup chili sauce
3 tablespoons lemon juice
1 1/2 teaspoon dijon mustard
1 1/2 tablespoons soy sauce or teriyaki marinade
salt to taste

Combine all ingredients in a saucepan and simmer for 10 minutes.