Honey Candied Trout with Lemon Butter

Ingredients

• Two skin-on Trout filets
• ½ lemon, sliced
• Lemon juice
• 1 bunch dill sprigs
• 1 tbs capers
• 5 tsp Sue Bee® honey (divided)
• 2 tbs butter, softened
• 2 tsp Canola or olive oil
• Salt and black pepper

Directions

• Preheat oven to 450 degrees.
• Mix olive or canola oil with 2 teaspoons honey. Place the fish skin-down and coat the fish with the honey marinade.
• Layer on lemon slices, capers, salt and pepper, and dill sprigs, reserving about ½ tablespoon of dill to finely chop.
• Bake for 10-15 minutes. Allow to rest for five minutes.

To make the compound butter

• Whisk together 2 tablespoons of softened butter with 2 teaspoons of lemon juice. Add 2 teaspoons honey and ½ tablespoon chopped dill.
• Serve fish with Compound butter and a fresh green salad.

Honey Oatmeal Drops

Ingredients

• 2 cups flour
• 1 ¼ tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup sugar
• ¾ cup brown sugar
• 1 cup butter, softened
• 2 large eggs
• ¼ cup Sue Bee® honey
• 1 tsp vanilla
• 3 cups old fashioned oats
• 1 bag butterscotch chips

Directions

• Preheat oven to 350 degrees.
• Combine flour, baking soda, cinnamon, and salt in a bowl. Set aside.
• Cream together sugar, brown sugar, and butter in a separate bowl. Add eggs one at a time. Stir in honey and vanilla.
• Combine the wet and dry ingredients. Stir in the old fashioned oats, then add the butterscotch chips.
• Drop heaping teaspoons of batter on parchment-lined cookie sheet 1-2 inches apart.
• Bake at 350 degrees for 9-11 minutes until lightly browned. Cool cookies on sheets for a few minutes, then transfer cookies to racks to cool completely.

Carrot Cake Cookies

Ingredients

• 1 ¼ cup flour
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp salt
• 1 stick unsalted butter, softened
• 1/3 cup plus 2 tbs brown sugar
• 1/3 cup plus 2 tbs sugar
• 1 large egg
• 1 tsp vanilla
• 1 cup grated carrots
• ½ cup walnuts, chopped
• ½ cup raisins
• 8 oz cream cheese
• ¼ cup Sue Bee® honey

Directions

• Beat together butter, sugars, egg and vanilla at medium speed for 2 minutes. Mix in carrots, walnuts, and raisins at low speed.
• Whisk together flour, cinnamon, baking soda and salt in a bowl. Add flour mixture and beat until combined.
• Drop a heaping teaspoon of batter on a greased cookie sheet about 2 inches apart.
• Bake at 350 degrees for 12-16 minutes. Cookies should be light brown and springy to the touch.
• Cool cookies on sheets at racks for 1 minute, then transfer cookies to racks to cool completely.
• While cookies are baking, blend cream cheese and honey in a food processor until smooth.
• Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Strawberry Lemon Basil Fizz

Ingredients

• 1 ½ ounces gin
• 5-6 large basil leaves
• 2 muddled strawberries
• Juice from half a lemon
• Soda water
• 2 tbs Sue Bee® honey

Directions

• In a tall Collins glass, muddle the strawberries, honey, and basil leaves till completely pureed. Add gin, ice and stir well, making sure honey is completely incorporated.
• Top with club soda, and a teaspoon of lemon juice if desired.

Honey Mulled Wine

Ingredients

• 1 bottle dry red wine
• 10 black peppercorns
• 10 whole cloves
• 3 cinnamon sticks, broken
• 5 grains cardamom
• 5 grains of paradise
• 1 whole star anise
• 1 orange, sliced
• 1/3 cup Sue Bee® honey
• 1/3 cup brandy

Directions

• Combine all ingredients in a large saucepan over low heat.
• Bring to a slow simmer and taste.
• Add more honey if desired, and serve.

Sweetly Spicy Meatballs

Ingredients

Meatball Ingredients

• 2 lbs ground beef
• 2/3 cup oatmeal
• 2 eggs
• ½ cup evaporated milk
• 2/3 cup crushed crackers
• 1 tbs brown sugar
• 1 tsp garlic powder
• 1 tsp chili powder (optional)
• ½ cup chopped onion
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin

Sauce Ingredients

• 1/3 cup hot sauce to taste
• 1/3 cup Sue Bee® honey
• 1/3 cup apricot preserve
• 1/3 cup brown sugar
• 2 tbs cornstarch
• 2 tbs soy sauce
• 1 tbs Worcestershire

Directions

• Preheat the oven to 375 degrees.
• Combine meatball ingredients. Shape into balls.
• Combine sauce ingredients, and pour over meatballs.
• Bake in glass baking dish for 40 to 50 minutes.

Best Margarita Ever

Ingredients

• 1 ½ oz Mezcal
• 1 oz Cointreau
• 1-2 tsp Sue Bee® honey
• Pinch of chili powder
• Juice from 2 limes

Directions

• Add the Mezcal, Cointreau, honey, a pinch of chili powder, and the juice from 2 limes to a cocktail shaker with plenty of ice.
• Shake until combined and cold, about 40 seconds.
• Strain into a cocktail glass rimmed with smoked salt. Garnish with lime wedge and serve.

Mulled Apple Juice

Ingredients

• 1 orange peel
• 1 lemon peel
• 1 cinnamon stick
• 1 tsp ginger, grated
• 3 tsp Sue Bee® honey
• A 32 oz. bottle of apple juice

Directions

• In a large saucepan, place the orange and lemon peels and the cinnamon stick. Add the grated ginger.
• Pour in the bottle of apple juice and stir.
• Place the pan over low heat, simmering for 10-15 minutes. Stir in the honey.
• Strain the mixture into a jug and serve.

Honey Pumpkin Hummus

Ingredients

• 1 can pumpkin puree
• 1 can chickpeas (optional)
• 1 stick butter
• 2 tbs Sue Bee® honey
• 1 loaf Focaccia (or other flatbread, pita bread)
• 2 tbs olive oil
• 1 tbs canola oil

Directions

• Place a saucepan over medium heat and add butter. Swirl the pan on the heat till the butter has melted. Remove from heat and place in a small bowl. Add honey to the butter and stir to combine.
• Place a can of pumpkin puree and the honeyed butter mixture to the bowl of a food processor. For slightly less sweet hummus, add 1 can of chickpeas. Pulse until the mixture is smooth.
• When ready to serve, brush thin Focaccia or other flatbread with olive oil and either grill on both sides until lightly charred or toast in the oven until lightly browned. Serve the flatbread with the hummus, topped with olive oil or feta, as desired.

Honey Apple Cranberry Pie – Can Make Ahead!

Ingredients

• 2 pounds of apples, sliced to ½ inch thick
• 10 tbsp Sue Bee® honey
• 1 tbsp orange zest
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp salt
• 1 ½ tsp cornstarch
• 3 fluid oz cranberry juice (or cranberry juice cocktail)
• 1 cup frozen or fresh cranberries
• 1 store bought pie crust

Directions

• Preheat oven to 375 degrees.
• Combine honey, apples, zest, cinnamon, nutmeg, salt, cranberry juice, and cook over medium heat until the apples are softened.
• Add the cranberries, and simmer. When the first cranberry pops (1-2 minutes), strain fruit, reserving the juice. Add the fruit mixture to pie crust and drizzle 3 tablespoons of juice over the top.
• Top with chopped walnuts and bake till filling bubbles, 23-25 minutes.

Make-Ahead Classic French Toast Casserole

Ingredients

• 1 loaf of bread, cut into ¾ inch slices
• 2 cups cream plus 1 cup milk (or 3 cups milk)
• 6 eggs
• ½ tsp vanilla
• 1 tsp spiced rum (optional)
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp nutmeg
• ¼ teaspoon salt
• ½ cup chopped walnuts
• ¼ cup Sue Bee® honey plus 1/8 cup (divided)
• ¼ cup maple syrup

Directions

Whisk together eggs, cream, milk, 1/4 cup honey, rum (optional), vanilla, nutmeg, cinnamon, cloves and salt.

Coat each piece of bread in the egg mixture, then place into a buttered casserole dish, overlapping.

Pour the rest of the egg mixture over the bread, being careful to get plenty in between the slices.

Top with chopped walnuts and bake or cover and refrigerate overnight.

Once ready to enjoy, preheat oven to 350 degrees and bake for 35-45 minutes, until well set.

Let rest for 5 minutes and top with 1/8 cup reserved honey and ¼ cup maple syrup. Serve.

Honey Bacon Croissant Casserole

Ingredients

• ½ pound pork breakfast sausage
• 6 slices thick bacon
• ½ cup shredded cheddar
• ½ cup shredded Gruyere
• 1 tbsp Sue Bee® honey
• 4 large croissants
• 1 cup milk
• 5 eggs
• 1 small yellow onion, finely chopped

Directions

Preheat oven to 400 degrees.

Place 6 slices of bacon on a parchment lined baking sheet.

Cover well with honey and bake for 10-15 minutes, occasionally turning to keep the bacon from burning. Cool, then roughly chop.

Place the croissants in the oven to toast until lightly browned and then roughly chop.

Cook breakfast sausage and onion together over medium heat. Drain.

Whisk together eggs, milk, cheese, honeyed bacon and sausage.

Place croissant pieces in a buttered casserole dish, then pour egg mixture over croissants. Cover and refrigerate overnight.

When ready to enjoy, preheat oven to 400 degrees. Bake for 40-50 minutes, or until well set.

Let rest 5 minutes and serve.

Day After Leftovers Casserole – Can Make Ahead!

Ingredients

• 4 eggs
• 1 cup gravy
• 1 cup leftover mashed potatoes
• 1 tbsp Sue Bee® honey
• 3 cups leftover stuffing, or 3 cups leftover dinner rolls, cubed
• 1-2 cups leftover turkey
• 1 ½ tbs Italian herbs
• Any leftover vegetables

Directions

• In a large bowl, whisk together the eggs, honey, gravy, Italian herbs and mashed potatoes. Add the leftover stuffing or cubed rolls to the mixture, and toss to coat.
• Stir in the turkey and any leftover vegetables and pour into a greased casserole dish. Cover and refrigerate overnight (optional).
• When ready to enjoy, preheat oven to 375 degrees and bake for 45 minutes to an hour. Let rest 5 minutes and then serve.

Holiday Honey-Cranberry Slow Cooker Pork Roast

Ingredients

3-4lb pork loin roast

1 cup cranberries

1/4 cup AUNT SUE’S® Raw & Unfiltered Honey

Salt and pepper to taste

1/2 cup chicken broth

1tsp orange peel

1/2tsp cinnamon

Directions

Season the roast with salt and pepper.

Process cranberries until finely ground in food processor.

Combine cranberries, AUNT SUE’S® Honey, orange peel, and cinnamon, dump over roast.

Pour in chicken broth.

Cook on low for 8-10 hours in slow cooker.

Holiday Honey Cookies

Ingredients

1 egg

2 1/2 cups of all-purpose flour + 1/2 cup for rolling/dusting

1 tsp vanilla

2 tsp baking powder

1/2 tsp salt

3/4 cup butter

3/4 cup honey

Directions

Cream butter and honey.

Add egg, vanilla and mix well.

Mix all dry ingredients then slowly incorporate into the wet mix.

When the dough becomes too hard to mix, turn out onto floured surface and work dough until smooth.

Roll dough on floured parchment paper and cut with cookie cutters.

Bake at 350 F for 6-8 minutes.

Allow to cool before decorating.

Blueberry Arugula Salad with Sue Bee® honey Lemon Dressing

Ingredients

For The Topping

• 1 tbsp Sue Bee® Honey
• 1 tsp butter
• 1/2 cup sliced almonds
• 1/2 tsp olive oil

For The Dressing

• 2 tbsp Sue Bee® Honey
• 1 1/2 tbsp lemon juice
• 1 minced garlic clove
• 1/8 tsp sea salt
• 1/4 cup olive oil
• Fresh ground pepper to taste

For The Salad

• 5 oz arugula
• 1 1/2 cup fresh blueberries
• 2-3 oz goat cheese
• 1/2 cup almond topping

Directions

For The Topping

• Preheat oven to 350 F.
• Place the honey, butter and olive oil in a medium-size pan and warm over burner on medium-low heat until butter is melted.
• Stir to combine.
• Add almonds and salt and stir until the almonds are coated.
• Spread an even layer in the pan.
• Bake until the almonds are light golden brown, about 8 minutes, stirring after the first 5 minutes.
• Spread almonds out on a sheet of parchment paper and let them cool completely. Once cooled, store them in an airtight container until ready to use.

For The Dressing

• Combine the lemon juice, garlic and salt in a small bowl and let sit for about 5 minutes.
• Add the honey and olive oil and stir well.
• Add the freshly ground pepper to taste.

For The Salad

• Place the arugula in individual salad bowls. Add about 2 tablespoons of the dressing to each bowl and toss to coat the leaves.
• Mix in some blueberries, goat cheese and almonds over the top of each bowl and serve.

DIY Galaxy Bear Bottles

Astronomy has never been so sweet! Get the wonder and the mystery that is the galaxy with an easy do- it-yourself project. This galaxy honey bear is the perfect craft for all your little space cadets. Let their creativity soar by mixing their favorite colors with glitter inside an adorable Sue Bee® honey bear bottle. This activity is sure to make a “Big Bang” with your family. It’s fun to make and even more fun to watch afterward. Give the honey bear a gentle shake to see the galaxy come to life in your hands!

Things you’ll need:

• Clean Sue Bee® honey Bear bottle
• Tempura paint (at least two colors)
• Cotton balls
• Glitter
• Water

Instructions:

1. Fill 1/3 of honey bear bottle with water.
2. Add several drops of paint to the water, replace lid on the bottle and shake.
3. Add a bit of glitter; shake again.
4. Stretch out cotton balls and add to the bottle, pushing them down until cotton fills the bottom; shake.
5. Fill another 1/3 of the bottle with water, add contrasting paint and repeat steps 2-4.
6. Fill the final 1/3 of the bottle with water. Again, repeat steps 2-4.
7. Viola! Your very own galaxy honey bear.

This activity can be a stellar lesson, too! Teach your mini astronauts that the glitter acts as the stars, the cotton acts as the interstellar dust and the paint acts as the nebula. You can also teach them that recycling your old Sue Bee® honey bottles is the perfect way to help save our planet while creating a galaxy far, far away.

To re-create our luminous galaxy, mix blue, pink and purple paint. However, there are endless color combinations to try that will make the honey bear unique. Amplify the afterglow of your children’s galaxy bear by adding even more glitter! Whatever you do, be sure to snap a photo and tag us on Twitter, Instagram and Facebook using the hashtag #DIYGalaxyBear. We can’t wait to see your out-of-this-world creations!

Sue Bee® Honey Soy Pulled Pork Sandwiches

Ingredients

• 6- to 7-pound pork butt, fat trimmed
• 1 1/4 cups Sue Bee® Honey
• 1/2 cup soy sauce
• 1/4 cup distilled white vinegar
• 1/4 cup brown sugar
• 4 tablespoons dried basil leaves
• 2 teaspoons onion powder
• 3 tablespoons garlic, minced
• 1/4 cup cornstarch

Directions

• Trim fat off pork butt and place meat in slow cooker.
• In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil, onion powder and garlic. Pour on top of meat.
• Set slow cooker on low for 6 hours. When done, remove meat and pour sauce into a bowl. Let sit for 15 minutes and skim off any visible fat from the top.
• Pour sauce into saucepan over medium heat.
• Mix cornstarch with 1/4 cup water and add slowly to the sauce. Continue to stir, making sure there are no clumps.
• Make sure not to boil more than 1 minute as the cornstarch will break down.
• Shred meat and pour sauce over. Serve on buns.

Jack-O’-Lantern Honey Bottle

The best part about this time of year is that there is no such thing as being too festive. Houses become haunted, pumpkin becomes its own food group and crafting is a must. When it comes to Halloween decorations, the sky is the limit. Our Jack-o’-Lantern Honey Bottle is frighteningly adorable and the perfect activity to do with your little ghouls! Try it tonight for sweet, spooky Halloween décor.

Things you’ll need:

Sue Bee® honey bottle
Orange acrylic paint
Gold glitter paint, optional
Black Halloween stickers
1 battery-powered tea light
Box cutter
Twine

How to:

1. Clean an empty Sue Bee® bottle and remove labeling.
2. When dry, paint the outside of the bottle. Let dry then add a second coat.
3. Apply the Halloween stickers to the front of the bottle.
4. Using the box cutter cut an opening in the lower back part of the bottle, big enough to fit the tea light.
5. Turn on the tea light and place inside the bottle through the opening that you cut.
6. Tie twine around the neck of the bottle in a bow.
7. Place anywhere for a touch of Halloween.

Show us your recreations on Twitter, Instagram or Pintererst. Happy Halloween!

Honey Pumpkin Spice Milkshake

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 cups vanilla ice cream
• 1/2 cup milk
• 1 tablespoon pumpkin pie spice
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• Graham crackers for garnish
• Whip cream and chocolate syrup

Directions

• Combine the ice cream, milk, Sue Bee® Honey, pumpkin puree and pumpkin pie spice in a blender jar.
• Blend until desired thickness is achieved. Set aside.
• Put graham crackers in a small plastic bag; beat with a wooden mallet till it becomes crumbs.
• Take cup and tilt sideways; drizzle honey around top.
• Dip honey covered cup in graham cracker crumbs.
• Pour milkshake into the cup.
• Pour whip cream on top and add in chocolate syrup eyes and mouth for a ghost on top.
• Enjoy!