Happy Monday! I thrive on Mondays because it means we are back into our routine. Don’t get me wrong, I like a productive weekend as well as one where we lay around and do nothing but there’s just something about Mondays. The structure seems to keep us all going and on task.
And this week is a big week for our family! We spent the weekend removing the last of the furniture upstairs in our bonus room because renovations are about to begin! Laney turns 4 on Tuesday and has a big day on Thursday that will determine her schooling for next year. It’s all very exciting!
Today’s Meal Plan Monday features recipes that include hunny. This misspelling is also very much intentional because it’s National Winnie the Pooh Day! Any Winnie the Pooh fans? Eeyore is one of my favorite Disney characters. Below you’ll find recipes for some cornbread, 2 dinner ideas and 2 sweet treats. Enjoy!
Honey Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey
Preheat oven to 400°F. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Air Fryer Honey Ginger Salmon
1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
1/4 cup honey
1 green onion, chopped
1 teaspoon ground ginger
1 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds and 3/4 inch thick)
For marinade, mix the first 6 ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting.
Preheat air fryer to 325°. Place fillet on greased tray in air-fryer basket; discard remaining marinade. Cook until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.
Honey Pulled Pork Subs
1 small onion, finely chopped
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 sub buns, split
Place onion and roast into slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high 5-6 hours or until meat is tender.
Remove meat; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half.
Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve on buns.
Honey Peanut Butter Cookies
1/2 cup shortening (or 1 cup + 2 tbsp butter)
1 cup creamy peanut butter
1 cup honey
2 large eggs, room temperature, lightly beaten
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350°F. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Winnie the Pooh Honey Bubble Bark
12 ounces yellow chocolate melts
Honey, to taste
Sprinkles, of your choice
Clean bubble wrap
Melt the 12 ounce package of chocolate melts according to package directions.
While the chocolate melts, clean a 9″x24″ piece of non popped bubble wrap and dry completely.
Place the bubble wrap, with the bubble side up, on a flat surface.
Pour the melted chocolate over the bubble wrap. With an offset spatula, spread the chocolate evenly over the bubble wrap, being careful not to spread as thin so you see the bubbles through the chocolate. Thicker is better.
While the chocolate is still fluid, sprinkle your Pooh themed candy decorations over the chocolate.
Allow to set completely. This process can be sped up by placing the bark in the refrigerator or freezer. The bubble wrap can be reused.
Break into pieces and enjoy!
Do you have little ones who love to color or do you need something fun for them to do while you cook? Here’s some fun Winnie the Pooh coloring sheets!
“We didn’t realize we were making memories, we just knew we were having fun.”
– Winnie the Pooh
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