The possibilities are endless...

Creamy with a nice balance of sweet heat as a salad dressing or use it to marinate or baste your chicken.

2 TBSP of You Betcha! or Uffda! hot honey

1/3 cup of white balsamic vinegar

1 TBSP Dijon Mustard

1/2 tsp salt

1/2 tsp black pepper

2/3 cup of extra virgin olive oil

Place all ingredients in a mason jar, don't forget to put the lid on tight and shake it really well.

Tip: shake it like you would shake the snirt off your front step rug.

The perfect fusion of spice and heat. Serve as appetizers or a meal.

In the Midwest, we love to make a big batch and freeze for later. They are great for the potluck or tailgate gatherings.

• 1 1/2 lbs of ground pork

• 1/4 cup of onions (grated or finely chopped)

• 1 cup of panko breadcrumbs

• 3 tbsp of milk

• 1 egg

• 1 tsp of salt

• 1/2 tsp of black pepper

• 1 jar medium garlic sauce

• 2 tbsp of You Betcha! or Uffda! hot honey

In a bowl, mix the panko breadcrumbs with the milk. Add in the onions, ground pork, egg, salt and pepper. Mix all of the ingredients together. Using a 1/4 cup, measure to form the meatball. Place the meatballs on a cookie sheet lined with parchment paper and bake in a preheated oven at 400 F for 15 minutes. Turn the meatballs on the other side and continue baking for another 15 minutes. Reserve on a plate. In a large saucepan, add 1 jar of medium garlic sauce. Whisk in 2 tbsp of You Betcha! or Uffda! hot honey. Bring to a gentle boil. Add in the meatballs, cover the pan and simmer for about 10 mins (or until the meatballs are fully cooked).

Serve with rice.  Try spicing up your rice with a touch of You Betcha! or Uffda! hot honey mixed in.

These meatballs make a great substitute for the meat in mom's hotdish.