Kelley’s Kitchen | Honey-Mustard Glazed Turkey

It’s Turkey Time!

What’s better than a freshly baked juicy turkey?… A juicy turkey with a sweet, savory, crunchy kick! For this Thanksgiving we’re pulling out all the stops in a one of a kind tasty turkey treat. This is one dish that your guests won’t want to put down!


  • 9 lb Whole Turkey
  • Carrots
  • Green Beans
  • Onions
  • 1 tbsp Apple Cider Vinegar
  • ½ cup Kelley’s Texas Country Style Honey
  • 1 tsp Salt
  • 1 tsp Pepper
  • ⅓ cup Dijon Mustard
  • 1  tsp Garlic


  1. Thaw turkey to room temperature
  2. Mix Honey, Vinegar, Salt, Pepper, Mustard, and Garlic powder together until consistent
  3. Chop onions, garlic, and carrots
  4. Put chopped veggies and green beans large cooking dish
  5. Place turkey on top of veggies in dish after drying skin
  6. Baste turkey with honey dijon sauce
  7. Cover with foil and cook at 350℉ for 45mins per lb
  8. Re-baste turkey occasionally during cooking process
  9. For last 45 minutes remove foil and cook uncovered to brown skin
  10. Enjoy!

Kelley’s Kitchen | Sweet Potato & Honey Casserole

What’s better than combining sweet potatoes and marshmallows into a casserole? Making it with raw & natural honey of course! Bring a little sweetness in your life with Kelley’s take on a Thanksgiving favorite: Sweet Potato Casserole



  • ½ cup Kelly’s Texas Country Style Honey
  • ¼ cup Heavy Cream
  • ⅓ cup Light Brown Sugar
  • 3 Medium Sweet Potatoes
  • ¼ tsp nutmeg
  • 2 Tbsp Butter
  • ¼ tsp salt
  • 1 bag marshmallows



  1. Slice & Quarter Sweet Potatoes
  2. Boil covered for 10-15 minutes or until tender
  3. Preheat oven to 375℉
  4. Mash sweet potatoes until smooth
  5. Drain water and add:
    • Nutmeg
    • Salt
    • Butter
    • Heavy Cream
    • Brown Sugar
    • Honey
  6. Spread mashed mixture in 8×8 baking dish coated with cooking spray
  7. Evenly spread the marshmallows on top of mixture
  8. Bake in oven at 375℉ for 25 minutes
  9. Let cool for 10 minutes
  10. Enjoy!


When adding in nutmeg and butter, feel free to spice your casserole up with some vanilla, cinnamon,or a little pumpkin spice.

Kelley’s Kitchen | Honey Roasted Brussels Sprouts & Bacon

A sweet and savory flavor of both bacon and Kelley’s honey explodes with each bite into these crispy and tender brussels sprouts. So simple that it makes a tasty side dish at any Thanksgiving dinner table.



2 lb – Brussels Sprouts

3 – Stripes of Bacon

3 tsp – Olive Oil

2 tbsp – Kelley’ Texas Country Style Honey





  1. Pre-heat oven at 400 degree Fahrenheit
  2. Cut brussels sprouts into halves and lay out onto baking sheet
  3. Cut bacon strips into small pieces and place on top of brussels sprouts
  4. Coat both in olive oil, salt and pepper
  5. Drizzle honey over everything
  6. Bake in the oven for 20 minutes

Kelley’s Kitchen | Sweet Potato Honey Ham Hash

Whether it’s made for Thanksgiving dinner or with the leftover from the night before, Kelley’s Kitchen presents a favorite classic dish: sweet potato hash with ham and honey topped with an egg. This recipe brings together the savory flavors of ham and bacon, and the sweetness of sweet potatoes and Kelley’s honey. Add in some jalapenos for a southwestern kick.

Serving Size: 4


2 – Sweet potatoes

1/2 lbs – Maple ham

1 slice – Bacon

1 or 2 – Bundles of green onions

1 or 2 – Jalapenos (optional)

2 tbs – Kelley’s Texas Country Style Honey

4 – Eggs

2 tbs – Olive oil


1) Wash, peel and dice sweet potatoes into small cubes
2) Dice ham and bacon into small chunks
3) Dice green onions and jalapenos
4) Coat skillet with olive oil and heat to medium-high
5) Saute honey, sweet potato and the other vegetables for 10-12 minutes
6) Saute the meat into the vegetables until bacon and sweet potatoes are fully cooked
7) Crack 4 eggs on top of the hash and cover with a lid until fully cooked
8) Plate and enjoy!

Flight of The Honeybee

 Do you know how bees fly?

If you don’t, you shouldn’t feel bad, it’s a question that has puzzled scientists for years.

In fact until recently it was a mystery, but in 2006 researchers at the California Institute of Technology and the University of Nevada performed a series of experiments with high-speed cameras, live honeybees, and robotic honeybee wings that helped explain this phenomenon.

It turns out that honeybees use a unique approach to beat gravity.

Usually flying insects follow a pattern; smaller insects have smaller wings and ‘flap’ them at a higher frequency to stay aloft; larger insects tend to have larger, longer wings that they ‘flap’ at a lower frequency. Most flying insects use a large wing stroke amplitude (a angle measurement of how far the wing will move around their body during a full wing stroke). Honeybees get their lift from high frequency, low amplitude wing strokes.

They found that an unloaded bee would generally only move it’s wings at ~90º and ~230 Hz. When the bee flew in simulated load conditions, they found that the frequency stayed the same and the amplitude increased to ~130º. The robotic bee wing was programmed to mimic the wing movements of a hovering bee. When tested, the results were similar to the live bee data. It confirmed the assumption that the constant frequency wing strokes with a higher amplitude yields a wider range power output and a increased peak output on the same wing compared to having a fixed wingtip speed with variable frequencies and amplitudes.

This is important, since most flies use the second method of low frequency and high amplitude in their wing strokes. The interesting part is that the quasi-steady model developed from fruit fly wing simulations for the bee’s wing doesn’t match up with empirical data from the bee wing model. The quasi-steady force estimate predicted low forces at the beginning and end of the wing stroke. The measured forces showed unexpected peaks. Although less efficient than the fruit fly, the higher frequency and variable amplitude model allows bees to adapt to heavier flight loads (pollen, nectar, water, etc..) by having a larger range of force output, and a higher proportional peak wing force. This characteristic makes bees one of the most unique flying insects on this planet.

For more information, check out the published paper HERE

Honey, I Sprayed The Bees

Since the Colony Collapse Disorder epidemic starting in the mid 2000’s researchers have been hard at work determining the contributing factors, we’ve focused on Varroa Mites in the past and thanks to a recent question about all-natural herbicides for fence lines we can explore some of the research in the area of pesticides and herbicides.

On September 5, 2015 the Journal of Economic Entomology published a paper titled “Spray Toxicity and Risk Potential of 42 Commonly Used Formulations of Row Crop Pesticides to Adult Honey Bees (Hymenoptera: Apidae). The study focuses on acute exposure effects on honeybees of the leading pesticides and herbicides, including glyphosate (commonly sold as Roundup). The study concluded that bees aren’t in immediate danger from worst-case-scenario field exposure to glyphosate. Basically, it’s not killing the bees on contact, another study published in Wiley-Blackwell in July of 2014 found no adverse effects on honeybee brood development where the hive’s food sources were all contaminated with glyphosate. This is all good news to beekeepers, but there is still a much bigger conversation about the effects of glyphosate and glyphosate resistant crops on the environment, which we don’t have the time or space to get into here.

While the chemical itself might be safer for bees than many originally assumed there’s still natural alternatives that are cheaper and less controversial, the most commonly used natural alternative is white vinegar, rock or table salt (must be sodium chloride), and a little dish soap. In a mixture of 5 gal vinegar/1 cup salt/1 tbsp dish soap, the higher the concentration of vinegar (5, 10, 20%) the faster it will kill any plants it’s sprayed on.

Having an all natural herbicide is nice but, just like anything, it should be used in moderation. An article on titled “Herbicides, not Pesticides, Biggest Threat to Bees” explains why. Honeybees forage and pollinate many plants, including many weeds that we regularly kill off for aesthetic or maintenance reasons. So when you have a large fence line covered in weeds, bees see that as a food pantry. The biggest problem regardless of which herbicide you use is the loss of foraging sources for bees, so in order to bee friendly you need to offset the food source you’ve taken away by removing those pesky weeds. Depending on where you live and how much fence line you need to cover there are some great ground cover plants that also serve as food sources for bees while choking out weeds. Plants like Walker’s Low Catmint, or Plumbago that are fairly low maintenance and shouldn’t damage a fence, they are both great sources of nectar for bees, and also help to suppress weed growth, not to mention that they can really brighten up a fence line. With the right planning any fence can be beautiful, well maintained, and bee friendly. 





Spray Toxicity study

Evaluating Exposure and Potential Effects on Honeybee Brood study Herbicide Article

Have a Healthy Sweet Tooth With Kelley’s Kitchen


Everybody loves a sweet treat, especially during Fall. With Halloween and Thanksgiving there’s no shortage of sugar packed favorites from candy bars to pecan pies. Kelley’s Kitchen wants to replace some of that refined sugar with pure natural honey.

Raw honey has several advantages in baking, due to it’s high fructose content it is sweeter than regular refined sugar and it caramelizes at a lower temperature which helps, along with it’s naturally golden color, to give foods made with raw honey an appetizing caramel hue.

Along with the aesthetic and flavor advantages of raw honey, it is packed with vitamins, minerals, enzymes, antioxidants, and nutrients.

You can easily replace sugar in almost any recipe using the following table, keep in mind that sauces and reductions may need to be cooked at a slightly lower temperature.

Honey to Sugar
Honey Sugar
1 Tbsp 1/8 Cup
2 Tbsp 1/4 Cup
1/4 Cup 1/2 Cup
3/8 Cup 3/4 Cup
1/2 Cup 1 Cup
1 Cup 2 Cup
1-1/2 Cup 3 Cup

For more information on honey as a sugar replacement check out:How to Use Raw Honey in Place of Sugar in Baking

Kelley’s Kitchen visited the Culinary Arts students of South Hills High School in Fort Worth Texas to do a hands on class on cooking fried pies and turnovers with fillings made using honey instead of sugar. Using a modified version of this recipe from

The students used Kelley’s Texas Country Style Honey and made chocolate and apple cinnamon fillings then baked and fried the pies with just enough time to grab a sample.

Kelley’s Kitchen would like to give a special thanks to Mrs. Smith and her culinary students and South Hills High School for having us as their guests

Sorry But, I Mite Have to Ask You to Leave: Information about Varroa Mites

Varroa mites can infest a hive at different points of contact with a honey bee. Whether it is by hitchhiking on infested bees or multiplying in the hive, these mites will initially begin their life cycle by consuming blood on the backs of these honey bees. Once these honey bees eventually return to the hive, the varroa mite will find its way into an uncapped brood cell. The varroa mite will hide and wait until the bees cap the brood cell. When capped off, the mite will begin to feed off the developing larvae and eventually lay more eggs. When the brood honey bee emerges from the cell, the mites will emerge with it and infest other brood cells, multiplying at a rapid rate. The mite’s life cycle allows for the population to grow exponentially as the bee colony multiplies with the warmer seasons. The honey bee population will naturally start dwindling at the end of the summer and into the fall, leaving an overwhelming mite population that will eventually kill off the entire honey bee colony in the winter. Varroa mites have been considered a problem in beekeeping for about 40 years.  Most recently, scientists and beekeepers have realized that Varroa infestation is more complex than originally thought. It began in Asia and slowly spread over in a course of 10 years to Western Europe and South America. Within an additional 10 years, the mites would spread to the United States. It turns out that viruses vectored by the mite may be a huge factor in honey bee colony losses. These mites are capable of spreading over 22 different diseases such as the deformed wing virus, one of the most viral diseases associated with these mites. Currently, there is no safe, easy and effective solution for beekeepers but the outlook for a treatment that is urgently needed will be heavily dependent on further research into mite biology and tolerance breeding.

For a comprehensive study on Varroa, see Biology and Control of Varroa destructor by Peter Rosenkranz a,*, Pia Aumeier b, Bettina Ziegelmann, The Journal of Invertebrate Pathology.

Kelley’s Cocktails | Texas Buzzin’ Mule

Happy Friday everyone! Who says you can’t have your copper mug and with your whiskey too?

Here is our twist on a simply delish cocktail, Kelley’s Texas Buzzin’ Mule.


  1. 1 Lemon
  2. 2 oz Whiskey
  3. 5 oz Ginger Beer
  4. 3 oz Texas Country Style Honey Syrup (1/4 cup – 1:1 Water to Honey)


Kelley’s Kitchen Recipes

Kelley’s Texas Country Style Honey Glazed Salmon



5 tsp Pineapple Juice

4 tsp Kelley’s Texas Country Style Honey

2 tsp Brown Sugar

1/4 tsp Cinnamon

1 Ham Steak

Pineapple Slices

(Potatoes & Asparagus – Optional)



  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mix together pineapple juice, Kelley’s honey, brown sugar and cinnamon to make the sauce for the ham steak
  3. Place ham steak and veggies/pineapple into baking pan
  4. Pour sauce onto the ham steak and veggies/pineapples
  5. Cover in foil and bake for 25 minutes
  6. Plate and enjoy!