HONEY BBQ SAUCE
1 cup ketchup 
1 cup white vinegar 
1/2 cup molasses 
1/2 cup honey 
1 teaspoon liquid smoke 
1/2 teaspoon salt 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
 
Combine all ingredients in a saucepan over medium/high heat. Whisk until smooth. Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat and serve with your favorite meat or seafood.

OK, history and pizza fans:  In the words of Lindsey, here are some facts you may not know:

Pizza spread to America, France,  England & Spain where it was little known until after World War II.   While  occupying Italian territories, many America & European soldiers tasted pizza  for the first time.  It was love at first taste!  

Today we celebrate pizza.  February 9th is the International Pizza Day and the Guinness Book of World's Records states that the largest pizza ever made and eaten was created in  Havana, florida and was 100 feet and 1 inch across!

American & Canadian citizens will eat an average of 23 pounds of pizza per person per year.  Pepperoni & cheese is the favorite combination especially with the younger set and is the second only to the hamburger as the continent's favorite food.

Today I made pizza for brunch, one of my favorite combos.

Ingredients:
Pre-made pizza crust (I bought the focaccia crust from Central Market)
Dried mission figs 
Goat cheese 
Prosciutto
Spinach
Basil
Vinaigrette (I used raspberry vinaigrette)
Honey
Olive oil
 
Instructions:

Preheat the oven to 350 degrees F.   Put rack in middle position in oven.

Reconstitute the figs by soaking them in warm water until they are soft.  Trim the hard tip of the stem and slice them.  
 
Rough chop spinach and basil, and then dress in a small bowl with vinaigrette; set aside.  Rough chop the prosciutto and set aside.

Assemble the pizza.  Layer the spinach/basil mix first, then the figs and prosciutto. Sprinkle crumbled goat cheese next. Drizzle with honey and olive oil.

Bake for 8-10 minutes.  Let pizza set for 3 minutes before slicing.  Enjoy!



You might also like:  Fig and Sausage Pizza with Beer Pizza Dough

These cranberry pumpkin muffins take less than an hour to make and are great for breakfast, brunch or snacks.  I frosted these with a cream cheese honey frosting and finished with finely chopped pistachios. 

Cranberry Pumpkin Muffins

Ingredients:
2 c. all-purpose flour
1/2 cup packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup 100% pumpkin puree
6 oz. dried cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg

Instructions:  Preheat oven to 350° F. Grease or paper-line 12 muffin cups.  Combine flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.  Bake for 30 minutes or until wooden  pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to  wire rack to cool slightly. 
 
Honey Cream Cheese Frosting

Ingredients:
16 oz. light cream cheese, softened
1/4 cup honey
2 tsp. vanilla
Finely chopped nuts for garnish

Instructions:  Beat cream cheese, honey, and vanilla extract until light and fluffy. Chill until stiff enough to spread.  Ice cooled muffins and sprinkle with chopped nuts of your choice. 

I have two large rosemary bushes in my front yard in desperate need of trimming, so don't be surprised if you see a lot of rosemary recipes this summer!  A wonderful use has been this rosemary honey, a breeze to make, and so good with a sharp cheese and crackers. 

Instructions:  Bring 1 cup light-flavored honey and 5 rosemary  sprigs (3 inches each) to a simmer in a small saucepan. Cook for 5 minutes.   Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.