Hey there, Honey Buns!

The cannery now does Honey! Woo hoo! Recipes for honey:

Honey Balls

1 cup peanut butter

1 cup honey

1 1/4 cup powdered milk

1 1/4 cup powdered sugar

Mix together ingredients. Form into balls, roll in more powdered sugar if too sticky.

I remember loving this recipe as a child!

You're Just Chicken!

Ok- so if you're like me, you're up to your ears in Chicken Chunks. What to do...

Sesame Chicken Pasta Salad

1/4 cup sesame seeds

1 (16oz.) package bowtie pasta

1/2 cup vegetable oil

1/3 cup soy sauce

1/3 cup rice vinegar

1 tsp. sesame oil

3 Tbsp. white sugar

1/2 tsp. ground ginger

1/4 tsp. black pepper

2 cans cannery chicken chunks

1/3 cup chopped cilantro

1/3 cup chopped green onions

chopped carrots or bell pepper for color

Toast sesame seeds in skillet over medium heat. Cook pasta according to package directions. Drain pasta and rinse under cold water until cool. Transfer to large bowl. In jar with lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well. Pour dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and bell pepper/carrots.

Creamy Chicken Enchiladas

2-3 cans cannery chicken chunks

8 flour tortillas

1 can cream of mushroom soup

1 can cannery cream of chicken soup

1 small can green chiles

shredded cheese

Place chicken in tortillas, sprinkle with shredded cheese and roll up. Mix soups and chiles together. Place small amount of soup mixture in bottom of 9x13 pan. Arrange tortilla rolls in pan, cover with remaining soup mix. Bake for 30 minutes at 350. Sprinkle with additional shredded cheese and bake 10 more minutes.

Chocolate No-Bake Cookies!

OK- so everyone has probably had these before- but it is a great way to rotate some food storage items and even picky husbands devour them!

2 cups sugar

1/2 cup cocoa

1/2 cup milk

3/4 cup butter or margarine

5 cups quick oats

1 tsp. vanilla

1/2 cup peanut butter

In saucepan, combine sugar, cocoa, milk and butter. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Add peanut butter, stir until blended. Add oats and vanilla. Drop by spoonfuls onto waxed paper, forming slightly with fingers if needed. Cool completely.