SUGAR & HONEY

Halloween is right around the corner.  I read an article that said that kids, on average, consume 3 cups of sugar on Halloween.  That is between trick-or-treating and parties.  That is a lot of sugar.  For various reasons, our family has gravitated more toward the "fall festival" theme more than Trick-or-Treating and Halloween-y stuff.  But trust me, our fall festival has plenty of sugar...caramel for apples, treats for snacking, and pumpkin love.  We do love our sugar

Since this month's long term storage goal is sugar and honey, I wondered if candy could count in that 60 lbs per person.  One year, we did buy at 25 lb. box of Hershey's Miniatures and kept it in an air-tight bucket.  It stayed good for a long time.  Well, I leave storing candy up to you.  Meanwhile, I will share a couple of my favorite "sweet" recipes to celebrate our month of storing sugar and honey.

Sweet Soy Marinated Chicken
2.5 lbs boneless skinless chicken pieces (breasts and/or thighs)

Marinade
1 c honey
3/4 c soy sauce
2 T crushed garlic
1 t ground ginger.

Mix marinade ingredients together.  Put chicken in baking dish, pour marinade over chicken and bake for about 1 hour at 350* turning chicken halfway through.
Serve with Rice

Note:  This recipe is also great for a crock-pot meal (or InstaPot) or a freezer meal

Pumpkin Spice Bars
4 large eggs
2 c sugar
1 c vegetable oil
1 can (16 oz) pumpkin
2 c all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t baking soda
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 c chocolate chips (optional, but I like the mini choc. chips best)
1/2 c chopped walnuts (optional)
Cream cheese frosting (below)

1.  Heat oven to 350*.   Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, lightly with shortening.
2.  Beat eggs, sugar, oil and pumpkin in large bowl until smooth.  Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.  Stir in choc. chips.  Spread in pan. 
3.  Bake 25 to 30 min or until light brown.  Cool completely in pan on wire rack.  Frost with Cream Cheese Frosting.  Sprinkle with walnuts.  Cut into 2 x 1/ 1/2 inch bars.  Refrigerate any remaining bars. 

Cream Cheese Frosting
3 oz cream cheese, softened
1/3 c stick margerine or butter, softened
1 t vanilla
2 c powdered sugar

Mix cream cheese, butter, and vanilla in medium bowl.  Gradually beat in powdered sugar until smooth.