Kristal & Ashley are 2 stay at home moms of a bunch of little kids. They both love to cook, but live a LONG ways from each other and are tired of sharing recipes over online chats....soooo, in comes Just a Spoonful of Honey...THE BLOG!
So sit back, read up, turn up the killer cooking tunes, and get into the kitchen!!!!

Sunday, March 16, 2014

Clean and awesome

I made these sweet potato corn cakes for my family the other night and that's ALL I made them and they all loved it, got full, and stayed healthy!  haha.   I of course double the recipe for the 7 of us, but like I said, it's all I made…I can do double lazy better than not double complex meals.  I got this recipe off of Pinterest but tweaked it a bit.  All of our ingredients are organic…well, I'm assuming the cilantro my sister gave me out of her garden is, except our panko.

3 lbs. sweet potatoes (this was 2 large ones for us)
1.5 cup frozen corn kernels (organic at Costco)
1/4 C diced  cilantro 
¼ tsp cayenne pepper 
1.5 tsp cumin 
1 tsp salt 
1 large egg 
⅓ panko 
1 cup plain breadcrumbs

The original recipe called for yellow cornmeal instead of panko, and diced green onion…I just didn't have them, but it was still AWESOME! the website is

First I cut sweet potatoes in fourths and steamed them until they were soft enough to run a fork through.  After they cooled I scooped out the meat of em and put it in a bowl.
I mashed that up and added the cilantro, corn, salt, cumin and cayenne.  Stirred that up, then added the breadcrumbs, panko and eggs.  After it was mixed up I put it in the refrigerator for 30-60 minutes

I set my stove to medium low and put some olive oil in my pan.   Removed the mixture from the refrigerator and made them into patties and cooked em on the stove.  As you can see from my crappy (no flash) picture, they brown a bit.  There was a sauce that the original recipe made out of greek plain yogurt, garlic and cilantro, but we don't keep dairy in the house often, so we didn't have the yogurt.   My kids LOVED putting (costco's) Del Sol salsa on it or eating them plain.  

Oh and also, we had one left over and they warmed up on the stove just fine! (we don't' use our microwave…if you do, I'm sure they'll warm up fine in there too)

Monday, February 3, 2014

Delish Pumpkin Pie!

I took this recipe from the nourishing apron…my fav sugar free site.  We've been making this pie for years, and everyone loves it and no one knows it doesn't have sugar.  This is of course just what you make with your leftover pumpkins after Halloween…before that, you buy your pies at Costco and deal with the sugar, because $5 for a huge awesome Costco pie is just ridiculously awesome!  But here ya go!  Jase cooks, purees, and freezes our pumpkin each year so that I'll make these….

2 cups pumpkin
3 eggs
1/2 cup honey
1/2 cup maple syrup
1 12 oz can evaporated milk (or coconut milk)
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

pie crust…I either make Jase buy it, or Sprouts has some awesome whole wheat.  We have had ME make them, but then we just end up eating the pie out of the crust and trashing the crust…which is actually even healthier. :)

Combine all ingredients and pour into pie crust. Bake at 425 for 15 minutes, then reduce heat to 350 and bake for an additional 45 minutes. You may need to cover the crust towards the end to keep it from getting too dark.

Wednesday, December 12, 2012

Molasses Crinkles

I have to put this recipe on here, because I've been digging it out of my recipe folder forever and we've made 5 batches in the last 2 days and it's getting pretty trashed...adn I can't find it online....honestly, the best holiday cookies EVER....I've had a FEW people tell me that....and the dough is so yummy too!  and the way your house smells when you make them....and they look lovely...and they are just freaking appealing to ALL the senses...make them!

(be sure to double, or even triple won't regret it)

1/2C unsalted butter
1 C brown sugar (we always cut sugar by 1/4 in recipes, so 3/4 C will do)
2T vegetable oil (of coarse, we use coconut)
1/3 C molasses
1 egg

Ok, mix all of that together til it's light and fluffy, then slowly add the following....
1/2 t ground cloves
1t cinnamon
1 1/4 t ground ginger
1/2 t salt
2t baking soda
2C all purpose flour

Scrap the edges and mix it up well.

The dough is kinda sticky, so I just scoop it out with the rubber spatula and splat it down onto some plastic wrap, wrap it up and stick it in the refrigerator for 3 hours or overnight....or if you forget that this step is part of the recipe like I do every time, you can put it in the freezer for an hour and that'll be fine.

Get the dough out, and you have to be quick with it because it gets so sticky as it warms back to room temperature, but roll it into little balls (whatever size you want works) then roll the ball in regular sugar and bake them at 375 for 9minutes.  When you get them out, leave them on the cookie sheet for a few minutes...the middles are soft and the outsides have a slight crispness.  You'll think they aren't done, but after they cool all the way, they are FREAKING FANTASTIC!

you're welcome.

Wednesday, February 8, 2012

My favorite junk in the whole world!

I LOVE this stuff. Love it!  It's easy to make and so so so so good.  And you only need a little square at a time and you're good.  not that I ever do just one, but I think the normal average, non melt away addict could go for just one at a time.

3/4 cp butter
3 T cocoa
1 T oil
1/4 cp sugar
2 tsp vanilla
1 egg beaten
3 cps graham cracker crumb, not the crappy premade crumbs
1 tsp milk
2 cps powdered sugar
6 oz milk chocolate chips

1. Crush graham cracker crumbs
2. Melt 1/2 cp butter in large sauce pan with cocoa and oil. 
3. Blend sugar, 1 tsp vanilla, egg and graham cracker crumbs into butter chocolate mixture.
4. Mix thoroughly, cool a little and press into a 9x9 pan. Put it in the freezer, while making the middle layer.
5.Cream 1/4 cp butter, 1 tsp milk, powdered sugar and 1 tsp vanilla, mix.
6. Spread over base mixture and put in the freezer to harden.
7. Melt chocolate chips and drizzle all over the middle layer, immediately cutting into small bite-size peices (I recommend a pizza cutter and a knife). If this is not done quickly the meltaways will look like a huge mess. Refrigerate or freeze until hard. Enjoy!

Wednesday, July 27, 2011

My favorite!!!!!!

THESE ARE DELICIOUS!!!!!!!!!!!!!  We only used Mayonaise, not Miracle Whip, and it was still super amazing!

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

A pregnant woman's dream (and a non pregnant dill lovers)

This dill dip is soooo soo good and soo easy!  I always have fresh dill on hand during my first trimesters because my cravings are intense and usually include dill, tomatoes or taco bell.  So I tried this recipe and HAVE to share

    1 cup sour cream 1 cup mayonnaise 1-1/2 tablespoons minced onion 1 teaspoon seasoned salt 1-1/2 tablespoons fresh flat-leaf parsley, chopped finely 4-1/2 tablespoons fresh dill, chopped finely
In a medium bowl, stir together the sour cream, mayonnaise, onion, seasoned salt, parsley, and dill. Mix well. Chill at least 30 minutes to allow flavors to mingle.

it's good enough to just eat offf the spoon, but I know the non preg would think that's weird, so get yerself some carrots, cucumbers and bell peppers and go to town! Ok, or chips!!!

Monday, June 27, 2011

Sugarless berry cobbler and ice cream...

Ok, my friend Lanae has inspired me to try and make my desserts w/o white sugar.  It's not too hard. I had no idea.  But thanks to County Living magazine, I didn't have to try and figure out the sweetness on my own.  They have a recipe w/o sugar.  Here it is:
1 pint blackberries
1/2 pint raspberries
1/2 pint strawberries sliced
(or instead of the above berries, we just threw in about 2C of the Sam's club frozen berry mixture...which we go through like crazy!)
1/4C honey
3/4 C flour (whole wheat or white)
1/2 C oats
1/2 C agave
1 stick of butter

Preheat oven to 375.
In a large bowl mix berries.  Drizzle with honey.  Sprinkle with 4 T flour and toss.  Put it in an 8x8 baking dish.
Then mix the remaining flour, oats, agave and butter with a pastry blender or your fingers until mixture forms large, kinda sticky, lumps.  Sprinkle that over the berries.  Bake until golden brown....about 40-45 min.  Top with delicious coconut milk ice cream (again, no sugar)....or top with that awesome whipped coconut milk cream posted below...both are great, and my kids had no idea it was a dairy free, sugar free recipe!