Coconut Cherry Crisp

We were lucky enough to be given several containers of frozen sour cherries from my in-laws. Pre-pitted & everything! We're really enjoying them, as seen with the Chewy Cherry Granola & the Cherry Infused Vodka.

This crisp was a shot in the dark...I wasn't sure how honey & coconut would go with the cherries. The answer: deliciously!

I've made this crisp a few times, with some variations. What you see below was our favorite. This isn't as sweet as some crisps are, since we found that we liked some of the tartness from the cherries to shine through. Feel free to add more honey to suit your own sweet-tooth.

Coconut Cherry Crisp
Serves 4-6

For the base:
1 3/4 lb. sour cherries, washed, stemmed & pitted (frozen is fine)
3-4 T honey
1 T white whole wheat flour

For the topping:
1 c rolled oats
3 T shredded coconut
2 T white whole wheat flour
1/2 tsp ground cinnamon
pinch of ground nutmeg
pinch of salt
1 T honey
2 T raw sugar
2 T coconut oil

Preheat oven to 400*F. Spray a small baking pan (about 4"x8") with cooking spray. In a mixing bowl, mix cherries, honey, & flour. Spread in prepared baking pan. In the same bowl, combine oats, coconut, flour, cinnamon, nutmeg & salt. Add honey, sugar, & coconut oil. Use two forks or a pastry blender to cut the wet ingredients into the dry mixture to form a crumb. Spread the topping mixture over the cherry mixture. Bake for 45-55 minutes. Crisp is done when the cherries are bubbling & the topping is lightly browned.

Enjoy warm. If you're feeling especially decadent, serve with a scoop of vanilla ice cream.

Honey Mustard & Onion Potato Wedges

Did you get your fill of potaotes on Thanksgiving? Don't worry. These taste nothing like what you had. They aren't mashed. They don't have butter in them. Instead, they're crispy & flavorful!

You know those pretzel pieces from Snyders of Hanover? The really addicting honey mustard & onion ones? That's what these taste like. Except they're made with just a few ingredients instead of a zillion.

Chop up your potatoes into wedges. You don't have to bother with peeling. Didn't you do enough of that for all those mashed potatoes? Plus, the skins are where the good nutrients are!

Stir them up with the honey mustard marinade & lay in a single layer on a baking tray.

I threw in a bell pepper for color & a flavor kick, but it's not necessary. They're yummy with or without it! Enjoy!

Honey Mustard & Onion Potato Wedges
Serves 4

6 medium potatoes
1 medium onion
1 red bell pepper (optional)
1 1/2 T honey
2 tsp. Dijon mustard
1/2 tsp. turmeric
1 tsp. onion powder
1 tsp. mustard powder
1/2-1 tsp. salt, to taste
1 tsp. dried minced onion

Preheat oven to 375*F. Coat a large baking sheet with cooking spray. Scrub potatoes and slice into wedges, keeping a uniform size. Chop onion and pepper (if using) into chunks the same size as potatoes. Combine in a large bowl. Whisk together honey, Dijon mustard, turmeric, onion powder, mustard powder, and salt. Pour over potato mixture and stir to coat. Arrange pototo mixture on baking sheet in a single layer. Lightly spray mixture with cooking spray. Sprinkle with dried minced onion. Bake for 20 minutes. Stir to loosen from sheet and then bake for another 25-30 minutes. Potatoes are done when they are lightly browned and crispy. Serve hot!