Bee Nutty Choco-Chip Cookies

1/2 cup honey
1/2 cup peanut butter
1/2 cup butter or margarine
1/4 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla
2 cups flour
1/2 teaspoon each baking soda and salt
1 cup (6 oz.) chocolate morsels
1/2 cup coarsely chopped roasted peanuts

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350 °F. 8 to 10 minutes or until lightly browned. Remove to rack and cool.
Preparation Time: About 45 minutes

In a blender or food processor, puree strawberries with 1/4 cup honey. Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit puree into molds. Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve.

1/4 cup butter or margarine, softened and divided

1/2 cup honey, divided

1/4 cup chopped toasted nuts, optional

2 tsp.ground cinnamon

1 (1 lb.) loaf frozen bread dough, thawed as package directs

2/3 cup raisins

Grease 12 muffins cups with 1 Tbsp. butter.

To make honey-nut topping, mix together 1 Tbsp. butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon of mixture in each muffin cup.

To make honey-cinnamon filling, mix together remaining 2 Tbsp. butter, remaining 1/4 cup honey and cinnamon.

On floured work surface, roll bread dough to form a rectangle 8 x 18 inches. Spread honey-cinnamon filling evenly over dough. Sprinkle evenly with raisins. Starting with the long side, roll dough into a log. Cut log into 12 pieces approximately 1-1/2 inches wide. Place each piece of dough into a prepared muffin cup, with cut side up. Set muffin pan in a warm place and allow dough to rise for 30 minutes. Place muffin pan on a foil-lined baking sheet to catch drips. Bake at 375 ^şF 20 minutes until buns are golden brown. Remove from oven and cool in pan 5 minutes. Invert muffin pan to remove buns.

1/4 cup honey
1 cup semi-sweet chocolate chips
2 Tbsp. butter or margarine
1 tsp. vanilla

In a medium bowl, combine all ingredients; mix well. Cover with waxed paper and microwave on HIGH (100%) 1 minute and stir. Microwave 1 to 1-1/2 minutes longer. Pour into a jar. Cover with a lid. Keep refrigerated.