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3 medium leeks,whit and light green parts only

2 Tabl. canola oil

1/2 teas. freshly ground pepper

1/4 teas. salt

3 Tabl. Da Buzz Raw Honey

3 Tabl. Dijon Mustard

1 1/2 teas. curry powder

1 Pound turkey cutlets

Preheat oven to 450. Coat a rimmed sheet with cooking spray.

Thinly slice leeks and place in colander, rinse and drain well. Toss the leeks, potatoes, 1 Tabl oil, 1/4 teas. pepper and 1/8 teas. salt on prepared baking sheet. Bake for 15 minutes, stirring once.

Meanwhile, whisk the remaining 1 Tabl oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teas. pepper and 1/8 teas. salt. Reduce heat to 400. Toss the leeks and potatoes with 2 Tabl. of honey mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to oven to bake until the turkey is cooked through and the potatoes are tender. 12 to 15 minutes more.

   Honey Mustard Turkey Cutlets & Potatoes

             Honey Bourbon Ham

      BBQ Chicken Tenders ( For Diabetics)

1 cup prepared barbecue sauce

2 Tabl Dijon mustard

2 Tabl. Da Buzz Raw Honey

1 1/2 Pounds chicken tenders

1/2 cup flour

1/2 teas. salt

1/2 teas. fresh ground pepper

2 large eggs

1 3/4 cups coarse dry breadcrumbs

Olive Oil or Canola Oil spray

​Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce, stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour. Preheat oven to 450. Coat a large rimmed baking sheet with cooking spray. Combine flour, salt and pepper in a shallow pan. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour then dip in eggs and then in breadcrumbs, shake of access. Place on prepared baking sheet. Generously coat both sides of each tender with cooking spray. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with remainging sauce.

1 (9 1/4 lb) fully cooked, bone-in ham

40 whole cloves

1/2 cup firmly packed light brown sugar

1/2 cup DaBuzz Raw Honey

1/2 cup bourbon

1/3 cup Creole mustard

1/3 cup molasses

​Preheat oven to 350. Remove skin from ham, and trim fat to 1/4 in thickness. Make shallow cuts in fat 1-in. apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13x9- in. pan

Stir together brown sugar and next 4 ingredients, spoon over ham.

Bake at 350 on lowest rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.

Note: A 4-lb smoked, fully cooked ham can be substituted. Reduce cloves to 3 and stir in cloves into brown sugar mixture instead of inserting Bake for 1 hour and bast every 30 minutes.