A Sweet Gesture

To mark National Family Caregiver Month in November, Parker Adult Day Center gave out honey jars and recipes that use honey to participants and their family members.

The labels on the honey jars said, "Thank you for beeing you! (And for sticking with us!)"

Each bottle was adorned with a tiny silver bee affixed to a raffia ribbon and accompanied by a wooden honey dipper.

For your eating pleasure, here are the four recipes:

Honey Yogurt Dip

Ingredients:
1 cup plain yogurt
1/2 teaspoon cinnamon
1 teaspoon vanilla
3 tablespoons honey

Directions:
Combine all ingredients, stir and chill in the refrigerator. Serve with fresh fruit or vanilla wafers.

Recipe courtesy of geniuskitchen.com

No Bake Peanut Butter Oat Squares

Ingredients:
1 cup peanut butter
1/2 cup honey
3 cups rolled oats

Directions:
Line a 9x9" pan with foil. Spray lightly with non-stick spray.
Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
Press into prepared pan. Place in refregerator until set. Cut into squares. Store in the refrigerator to keep fresh.

Recipe courtesy of cookiesandcups.com

Honey-Mustard Green Beans

Ingredients:
4 teaspoons honey
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 tablespoon olive oil
3/4 teaspoon salt
2 pounds green beans, trimmed

Directions:
In a large bowl, whisk together honey, mustard, vinegar, olive oil, and salt; set aside.
Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. Drain well and pat dry with paper towels.
Toss green beans in honey-mustard mixture and serve warm or at room temperature.

Recipe courtesy of parenting.com

Cranberry Orange Sauce

Ingredients:
1 cup orange juice
1/2 cup honey
2 tablespoons orange zest
1 12-ounce package fresh cranberries

Directions:
Over medium heat, dissolve the honey in the orange juice. Add orange zest.
Add the cranberries and simmer, uncovered, until most of the berries have popped and the sauce has thickened a bit (about 10-15 minutes). Allow to cool for 15-20 minutes.
Pour the cooled sauce in an airtight container and store in the refrigerator for up to 5 days.