Church's Honey Biscuit

2 cups flour
 4 teaspoons baking powder
 1/2 teaspoon salt
 2 teaspoons sugar
 1 teaspoon cream of tartar
1/2 cup vegetable shortening
 2/3 cup whole milk
 1/4 cup butter,
 melted 1/3 cup honey

Directions: Preheat oven to 450°F. Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl. Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal. Pour milk into flour mixture and mix well. Make dough into balls (about 2 inches) and place on baking sheet. Brush Dough balls with some of the melted butter. Bake 10-12 minutes or until golden. Meanwhile Bring the remainder of the butter, and all of the honey to a boil in a sauce pan, then set the honey butter aside. When biscuits are done remove from the oven and immediately brush each biscuit with honey butter

Homemade Granola

Simple 
Homemade Granola

6 cups rolled oats (not quick cook variety)
1 1/2 - 2 cups chopped walnuts (or any nut you like!)
1 cup shredded coconut (I don't like fresh, but toasted it's great)
1 - 2 tsp. ground cinnamon


Combine in a large bowl...


1/2 cup extra virgin olive oil (or you can use coconut oil)
1/2 - 3/4 cup raw honey (adjust to your own taste preferences)
*Note: the more honey you add the stickier the cereal will be and the more 'clumps' you'll have.


Combine in a small pot and heat gently until bubbles begin to form on sides... Pour warm olive oil and honey over dry ingredients, tossing until well combined.. Spread evenly on two jelly roll pans...aka baking sheets .. Bake at 300 degrees for about 40 minutes, stirring every 10 minutes.  Remove and cool. At this point you can add raisins, dried cranberries, or ground flax seed (although I find that flax seed settles to the bottom and is best added to each bowl individually)... Store extras in a half gallon mason jar (it won't all fit, so you'll just have to eat some right away!) or 2-3 quart size jars...

Asian Sauced Pork Tenderloin Medallions

1 t. minced ginger

1 t. honey

1 T. soy sauce

1 t. rice wine vinegar

½ t. Asian red chili sauce

3/4 lb. pork tenderloin, sliced horizontally into 3 thick pieces

1 t. olive oil

Combine marinade ingredients in a glass dish and add pork loin pieces. Marinate, refrigerated, a minimum of two hours.

Heat a heavy skillet to medium high. Add olive oil. Remove pork tenderloin from marinade and carefully add to hot skillet, being careful not to splatter yourself with the hot oil. Reduce heat to medium. Cook medallions for about 3 – 5 minutes each side (depending on thickness) until cooked through. Add remaining marinade and about 1/3 cup of water to deglaze the hot pan and make a sauce. To serve, place one medallion on each plate and spoon about a tablespoon of sauce over each.

Honey-garlic chicken

1/2 c. liquid honey
1/4 c. lemon juice
1/4 c water
3 tbsp ketchup
2 tsp. garlic powder
1. tsp. ground ginger
3 lbs chicken (wings,thighs or drumsticks whatever is the best buy) I sub in Pork riblets.. or ribs *whichever i have*
Combine everything but chicken in saucepan and simmer for 5 min.
Place chicken in 9″ X 13″ baking dish. Pour sauce over chicken. Marinate 2 hours. Turn.
Bake 400 degrees F oven for 60 min, turning once.


*TIP* if your honey is cold ie slow running to make it more liquidy just microwave it for a few seconds and heat it up