No-Bake Honey Cheesecake Cups

Ingredients

For the crust

• 1 package of graham crackers, crushed

For the cheesecake

• 1/4 cup Sue Bee® Honey
• 1 cup custard yogurt, vanilla flavored
• 2 packages of low-fat cream cheese, softened
• 2 teaspoons lemon juice, freshly squeezed
• 2 teaspoons vanilla extract
• pinch of kosher salt

For the garnish

• low-fat whipped topping, tinted pink
• strawberries, 1 for each individual cheesecake cup

Directions

• Place all cheesecake ingredients in a mixer bowl and beat until the mixture is smooth, scraping down the sides of the bowl as necessary.
• Place dishes on tray.
• Place 1/4 cup crushed graham crackers in the bottom of each individual dish.
• Spoon cheesecake mixture onto the graham crackers in each dish.
• Refrigerate, uncovered, for 2-3 hours or until set.
• Garnish with a dollop of whipped topping and a fresh strawberry.

Raspberry Chocolate Truffles

Ingredients

• 3 tablespoons Sue Bee® Honey
• 2 1/2 cups oats
• 2 1/2 cups raw cashews
• 2 cups raspberries
• 2 teaspoons vanilla extract
• dark chocolate for dipping
• freeze dried raspberry crumb, shredded coconut or chopped nuts for topping

Directions

• In a food processor, grind up the cashews and oats. Add the raspberries, honey and vanilla extract and blend for a few minutes until you get a smooth pink mixture.
• With your hands, roll the mixture into rough small balls (try wetting your hands a little bit so the mixture does not stick) and place them on a sheet of parchment paper.
• Place them in the freezer for 15 to 20 minutes, until they are firm.
• Once they are firm and not sticky, take them out and roll them into even, round balls.
• Melt the chocolate in a bowl and dip each of the balls in it, completely covering each of them. Place them back on the parchment paper and sprinkle your topping of choice onto each one while the chocolate is still warm.
• Place them back in the freezer for another 20 to 30 minutes or until the chocolate is completely dry and firm.
• Serve and enjoy!

German Chocolate Cookies

Ingredients

Cookie Dough

• 1 banana
• 15 pitted dates
• 1/4 cup coconut oil
• 1 cup shredded coconut

Coating

• 1/4 cup Sue Bee® Honey
• 1/4 cup coconut oil
• 1/4 cup cocoa powder
• 1 teaspoon vanilla
• dash of sea salt

Directions

• Place all cookie dough ingredients in blender or food processor and pulse until you reach a smooth-slightly chunky texture.
• Flatten spoonfuls of dough onto cookie sheet with the back of a spoon until about 1/2 inch thick.
• Place in the freezer while preparing the coating.
• Melt coconut oil over low heat.
• Remove from heat and stir in remaining ingredients.
• Drip over frozen cookie dough until completely covered.
• Place back in the freezer until coating is hardened.
• Store in the freezer or refrigerator.

6 Delicious Breakfast Recipes Made With Honey

Start your morning on the right foot with any of our delicious breakfast recipes … all made with honey! From pancakes to smoothie bowls, we’ve got plenty of options to fit any type of morning.

1.  Honey Blueberry Pancakes 

Sweetened with honey and packed with blueberries, these pancakes are light and flavorful! Top them off with a little Sue Bee® honey or your favorite syrup for a tasty breakfast.

2.  Honey PB Cheerio Bars

These bars are perfect for your on-the-go mornings! Made with only three simple ingredients, the bars are sure to be your family’s new favorite breakfast treat.

3.  Honey Smoothie Bowl

Full of honey, fruit and other simple, yet delicious ingredients, it doesn’t get much yummier than our smoothie bowl! And if you’re in a rush, take it with you to work and add the toppings when you get there!

4.  Honey Cocoa-Banana Overnight Oats 

What’s not to love about a breakfast option that you can prepare the night before? These overnight oats are tasty and convenient!

5.  Honey Broiled Grapefruit 

While grapefruit is already an excellent choice for breakfast, some Sue Bee® honey and brown sugar bring out the sweeter side of the fruit! Give this recipe a try and sweeten up your morning!  

6. Honey Apricot Muffins 

The combination of honey and dried apricots gives these muffins the perfect amount of sweetness to make your morning brighter! Bake a few batches ahead of time and freeze the extras for future mornings, too!

What did we miss? Share your favorite breakfast recipes with us on Facebook, Twitter, Instagram and Pinterest!

9 Light Dinner Recipes With Honey

Say goodbye to those boring, tasteless meals you’ve tried in the past and say hello to these nine dinner recipes that are light, tasty and fun to make!

1.  Mini Sriracha Honey Chicken Skewers
I Am a Food Blog shares a delicious sweet-and-spicy chicken skewers recipe! These mini chicken skewers are perfect atop a cucumber and rice bowl. What’s even better? This tasty dish only takes 20 minutes to prepare!

2.  Balsamic Pasta
Pasta doesn’t have to be completely cut out of your eating plan! The Faux Martha refers to this dish as “pasta with a salad on top” … sounds great, right? Get plenty of nutrient-rich greens and tomatoes while still having a taste of delicious pasta, too!

3.  No Noodle Pad Thai
Cookie and Kate shares a lighter take on pad Thai that is fun to make at home! Not only does it use raw vegetable noodles instead of rice noodles, gives also gives you a reason to get that spiralizer you’ve been wanting!

4.  Lime-Honey Glazed Chicken
This glazed chicken from EatingWell is sure to rock those tastebuds of yours! With a sweet-and-tangy honey-lime marinade, this dish is as flavorful as they come.  

5.  Honey Dijon Broccoli Salad
Have a big lunch today? This dish from The Muffin Myth is perfect for those nights where you want to eat a little lighter. With plenty of crunch and texture, and a tasty dressing to top it off, this broccoli salad is a great way to incorporate more vegetables and fruits into your day.

6.  Honey-Orange Marinated Salmon
Add some bold flavor to your dinner with our marinated salmon recipe! Honey, orange juice and a few other ingredients add a light, yet flavorful twist to the classic salmon dinner.

7.  The Best 3 Ingredient Grilled Chicken
It’s hard to resist a recipe that only involves three ingredients … especially when it has “best” in the name! Pinch of Yum shares this grilled chicken recipe that is simple, full of flavor and easy to make.

8.  Fresh and Spicy Shrimp Tacos
Craving tacos lately? EatInEatOut shares a taco recipe that’s fresh and delicious! From the marinated shrimp to the spicy crema and the tangy slaw, it’ll be near impossible to pick your favorite part of these tasty tacos!

9.  Superfood Soup
The Scrumptious Pumpkin shares a tasty soup recipe that is jam-packed with vegetables and other wonderful ingredients! With a little honey for sweetness, this soup is a perfect dinner option!

What did we miss? Share your favorite dinner recipes with us on Facebook, Twitter, Instagram and Pinterest!

Creamy Honey Tomato Soup

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cans (14 1/2 ounces each) crushed tomatoes in puree
• 1 cup cold water
• 3/4 to 1 teaspoon of hot sauce
• 1 1/2 cups half and half
• 1 teaspoon of salt

Directions

• Pour tomatoes in a large saucepan. Add half and half, along with 1 cup of cold water.
• Bring to a boil, stirring constantly.
• Add Sue Bee® honey and lower heat to medium.
• Cook 3 minutes, stirring constantly; add hot sauce and one teaspoon of salt, cook 2 minutes longer.
• Serve hot and enjoy!

Honey Blueberry Pancakes

Ingredients

• 2 tbsp Sue Bee® honey
• 1 cup flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup blueberries

Directions

• Combine flour, baking soda and salt in a bowl.
• In a separate bowl, mix together Sue Bee® honey, eggs and milk until combined.
• Pour liquid ingredients into the bowl of dry ingredients and mix until you have a smooth and creamy batter.
• Fold in blueberries.
• Heat a griddle and drop the batter in equal portions onto the griddle.
• Turn the pancakes when the edges are golden brown and bubbles start to appear in the middle.
• Serve warm with Sue Bee® honey, syrup or your favorite toppings.

Honey PB Cheerio Bars

Ingredients

1/2 cup Sue Bee® Honey
3/4 cup peanut butter
3 cups Cheerios

Directions

Line 8×8′ pan with aluminum foil and set aside.

Cook honey and peanut butter over medium heat, stirring constantly, until completely melted and blended.

Remove from heat and stir in cereal; mix until evenly coated.

Place mixture in prepared pan and press in place.

Refrigerate for 1 hour before cutting into bars.

Cut into preferred size and enjoy!

11 Granola Bar Recipes With Honey

Who doesn’t love granola bars? Did you know that making your own at home is super simple, too? Making your homemade granola bars gives you the creativity to add whatever ingredients you want. Love chocolate? Use Nutella and M&M’s. Can’t get enough peanut butter? There’s a recipe for that. Trying to add more dried fruit to your diet? Add raisins, cranberries or whatever your prefer!

We rounded up 11 delicious granola bar recipes for you to try for yourself:

1.  Sue Bee® Honey’s Chewy Granola Bars
This recipe is versatile and so fun to make! Whether you choose chocolate chips and coconut or raisins and sunflower seeds, these granola bars are completely customizable.

2.  No Bake Monster Cookie Granola Bars
Kids will absolutely love these granola bars from Heather’s French Press with chocolate chips, M&Ms, peanut butter and more!

3.  No Bake Nutella S’mores Granola Bars
Everyone loves Nutella, right? Good, because it’s the star of these bars from Inside Bru Crew Life!

4.  Chewy Quinoa Oat Bars
Eyes on the Source has a fantastic recipe that is oh so very tasty!

5.  Brownie Granola Bars
If you’ve never thought of brownies and granola bars going together, today is your luck day. Thanks to Minimalist Baker, you can have both of them in one tasty treat!

6.  Chewy No-Bake Granola Bars
These no-bake bars from Money Saving Mom are perfect for a yummy snack at the bottom of a lunch from mom!

7.  Oats ‘N Honey Granola Bars
If you’re a fan of Nature Valley granola bars then you have to try these copycat bars from My Happy Place!

8.  Homemade White Chocolate & Goji Berry Granola Bars
Busy Mom Blog has an awesome recipe that all ages will love.

9.  Lunchbox Granola Treats
Tina Jensen entered this recipe in the Sue Bee® Honey Sweet Eats Recipe Contest and they are delicious!

10.  Honey Nut Date Granola Bars
Try this recipe from Shrinking Kitchen for a wholesome snack option that will help give you a little energy, too!

11.  No Bake Homemade Chewy Granola Bars
And, finally, Happy Money Saver has a tremendous recipe that your whole family will love!

What’d we miss? Share you favorite granola bar recipes with us on Facebook, Twitter and Pinterest!

Honey Smoothie Bowl

Ingredients

• 1/4 cup Sue Bee® honey
• 10 ounces frozen peaches
• 1 cup water
• 10 ounces frozen strawberries or raspberries
• 1 cup light coconut milk
• 1/3 cup chia seeds
• 1/4 cup flaxmeal
• a pinch of salt
• berries, granola, nuts, coconut and cream for topping

Directions

• Soften the frozen fruit in the microwave or leave it out on the counter to thaw.
• Blend the peaches with the water and pour into a bowl.
• Blend the raspberries or strawberries with the coconut milk.
• Combine the two fruit puree mixtures and stir in the chia seeds, flax, honey and salt. Let stand for 10-15 minutes to thicken.
• Serve with toppings of your choice. Store leftovers in the fridge for up to three days – add water to leftovers to rehydrate if necessary.

Honey Cocoa-Banana Overnight Oats

Ingredients

• 2 tbsp Sue Bee® honey
• 2 cups rolled oats
• 1 1/2 cups milk
• 1/2 cup yogurt
• 1 banana (mashed, chopped or sliced)
• 1-2 tbsp cocoa
• toppings of your choice

Directions

• Mix all the ingredients together in a bowl or jar and place in the fridge, preferably overnight or for at least 1 hour.
• When you are ready to eat, remove from the fridge and sprinkle toppings of your choice in the jar.
• Oats can be eaten cold or heated in the microwave for 30-60 seconds. They will also keep in the fridge for 2-3 days.

Honey Broiled Grapefruit

Ingredients

• 1/4 cup Sue Bee® honey
• 2 grapefruits
• 1/4 cup brown sugar

Directions

• Cut first grapefruit in half and drizzle 2 tablespoons of honey on both halves.
• Sprinkle 2 tablespoons of brown sugar on both halves and place halves in pan.
• Cut second grapefruit in half and repeat with 2 tablespoons of honey and 2 tablespoons of brown sugar; place halves in pan.
• Broil grapefruits in the oven until golden brown.
• Serve and enjoy!

Honey Apricot Muffins

Ingredients

• 1 cup Sue Bee® honey
• 1 cup coarsely chopped dried apricots
• 1/2 tsp ground ginger
• 1/2 tbsp salt
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 2 1/2 cups all-purpose flour
• 1/2 cups 2% low-fat milk
• 2 eggs
• 1/2 cup butter or margarine
• 1 cup chopped walnuts

Directions

• In large bowl, cream Sue Bee® honey with butter until light and fluffy; beat in eggs and milk.
• In small bowl, mix flour, baking powder, baking soda, salt and ginger.
• Stir dry ingredients into large bowl with wet mixture until just moistened.
• Stir in apricots and walnuts.
• Pour into muffin tin that has been greased or lined with muffin cups.
• Bake at 350F for 25 to 30 minutes, or until golden brown and a toothpick inserted in center comes out clean.
• Cool on wire rack.
• Serve and enjoy!

Red Berry Blitz Smoothie

Ingredients

• 1/4 cup SUE BEE® INFUSIONS™  Strawberry honey
• 1 cup frozen strawberries
• 1 cup frozen raspberries
• 2 cups plain Greek yogurt

Directions

• Place all ingredients in a blender and blend until smooth.
• Pour into a glass and enjoy!

Twisted Honeybuns with Honey Almond Glaze

Ingredients

Buns

• 1/3 cup Sue Bee® Clover Honey
• 1/3 cup warm water
• 1 package instant yeast
• 1/3 cup butter, melted
• 1 large egg, lightly beaten
• 1 1/3 cup warm water
• 1 tsp salt
• 5 1/2 cups all-purpose flour, plus 1/4-1/2 cup for kneading

Filling

• 2/3 cup dark brown sugar, packed
• 3 tsp cinnamon
• 3 tbsp butter, melted

Topping

• 1/2 cup milk
• 1/2 cup Sue Bee® Clover Honey
• 1/2 cup butter
• 1 cup sugar
• 1 tsp almond extract
• 1/4 cup slivered almonds, chopped
• Maraschino cherries for decorating (optional)

Directions

• 1. Add 1/3 cup warm water to glass measuring cup. Sprinkle yeast onto water, do not stir, set aside.
• 2. In large bowl, mix melted butter, egg, 1 1/3 cup warm water, Sue Bee® honey and salt. Add yeast mixture and stir. Gradually stir in the flour until well combined. Remove dough to a lightly floured surface. Wash and dry bowl, grease bowl with vegetable oil or butter
• 3. Knead dough on floured surface, using an additional flour, for 6 to 8 minutes or until not sticky. Form into ball and place in greased bowl, rotate dough to grease top. Cover bowl with plastic wrap, let rise in warm place until doubled, about an hour.
• 4. While dough is rising make filling. Mix brown sugar and cinnamon in small bowl. Melt butter in another small bowl. Grease or parchment line four large cookie sheets.
• 5. When dough is ready remove it to a lightly floured surface. Divide in half. Working with one half, roll dough into a 12×16 rectangle. Spread with half the melted butter and sprinkle with half of the brown sugar/cinnamon mixture all the way to the edges. Gently press filling onto dough to help it adhere. Lift dough and fold 12-inch sides to meet. Cut into 12 one-inch wide strips using a sharp knife dipped in flour. Separate strips. Holding ends, twist each strip several times, then coil onto prepared baking sheets, tucking ends under. Place 6 to a baking sheet, 3-inches apart. Cover buns with plastic wrap sprayed with non-stick cooking spray. Repeat with other half of dough. Let rise in warm place until almost doubled, about 30 to 40 minutes. (Can also be refrigerated overnight for a slow rise. Allow to come to room temperature then bake.)
• 6. Remove plastic wrap and bake in a 350 F oven for 15 to 20 minutes or until lightly browned.
• 7. To make topping, mix all ingredients except almonds in saucepan. Bring to a low boil, boil 2 minutes, stirring often, then remove from heat. Allow to cool about 30 minutes to thicken slightly. Using a pastry brush, generously apply topping to warm or cooled rolls, covering tops and sides. Sprinkle with chopped almonds. Add a maraschino cherry to each bun if desired

Honey Caramel Thumbprints

Ingredients

Honey Caramel

• 1/3 cup Sue Bee® Clover Honey
• 3/4 cup unsalted butter, cut into small pieces
• 3/4 cup light brown sugar
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped dried cranberries

Cookies

• 1/2 teaspoon Sue Bee® Clover Honey
• 1 1/4 cups unsalted butter, room temperature
• 3/4 cup plus 2 tablespoons confectioners sugar
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped quality white chocolate baking bar

Directions

For the caramel

• In a heavy medium saucepan melt butter over low heat then stir in Sue Bee® honey, brown sugar and condensed milk. Increase heat to medium heat and cook, stirring until mixture begins to bubble.
• Continue to cook, stirring constantly until caramel reaches 240 F when tested with a candy thermometer or until thickened – about 3 to 4 minutes. Remove from heat, stir in vanilla then pour caramel into a medium bowl.
• Cool 30 minutes then stir in cranberries and set aside.
• Heat oven to 350 F.
• Line three large cookie sheets with parchment paper.

For the cookies

• In a mixing bowl, beat butter until fluffy, using an electric mixer.
• Add confectioners sugar and extract; beat on medium speed 3 minutes, scraping down bowl and beaters.
• Whisk flour and salt together then add to butter mixture in two additions, beating on low until a soft dough forms. Stir in nuts until evenly distributed.
• Form 42 to 44 dough balls each about 1-1/4 inches in diameter and place 2 inches apart on lined sheets. Using your thumb, make an indentation in center of each ball.
• Bake cookies, one sheet at a time, 18 minutes or until edges are golden, rotating sheets front to back half-way through baking time. Cool cookies completely on cookie sheets then fill each thumbprint with about 1 teaspoon honey caramel.
• Place white chocolate in a small dish set over a pan of simmering water (water not touching pan) and let soften. Stir until smooth then remove from over water and stir in the Sue Bee® honey. Drizzle chocolate over cookies.

Festive Fireside Chicken Slaw

Ingredients

• 4 boneless skinless chicken breasts, about 1 pound total
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 ounces mixed baby greens
• 4 cups shredded red cabbage
• 1/4 cup dried cranberries
• 1 large mandarin orange, peeled, sectioned
• 2 tablespoons minced green onion
• 2 tablespoons snipped parsley
• 2 tablespoons snipped mint

Glazed Walnuts

• 2 tablespoons Sue Bee® Clover Honey
• 1 cups walnut halves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil

Warm Vinaigrette

• 2 tablespoons Sue Bee® Clover Honey
• 1/4 cup olive oil
• 1 tablespoon lime juice
• 1 tablespoon Dijon mustard

Directions

• Place all ingredients for the glazed walnuts in a medium nonstick skillet.
• Cook over medium high heat, stirring for 3-5 minutes or till the nuts are evenly glazed.
• Spread out on a lightly oiled foil lined baking sheet to cool.
• Rub the chicken breasts with the salt and pepper.
• Grill or broil 10-12 minutes or till tests done, turning once half way through cooking.
• Remove the chicken to a plate and keep warm.
• Mix together the greens, cabbage, cranberries, mandarin orange segments, onion, parsley and mint.
• Divide equally among 4 dinner plates.
• Slice each chicken breast and arrange on top.
• Combine the ingredients for the vinaigrette in a small microwave safe dish; heat till hot and well blended, 20-30 seconds.
• Drizzle over each salad and garnish with the glazed walnuts.

SUE BEE® Honey Gingerbread Cookies

Ingredients

For the cookies

• 6 tbsp SUE BEE® Honey
• 1/2 cup softened butter
• 1/4 cup molasses
• 2 cups unbleached flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ginger

For the frosting

• 1/3 cup SUE BEE® Honey
• 1 package of cream cheese
• 1/4 cup softened butter
• 3-4 cups powdered sugar

Directions

For the cookies

• Combine butter, honey and molasses in a bowl. Add dry ingredients until a dough is formed.
• Let dough chill in the refrigerator for at least an hour.
• Divide in half and knead each ball gently, as dough will still be soft and buttery.
• Roll each ball to a thickness of 1/4 inch on a lightly floured board and cut dough with a cookie cutter.
• Place shapes on a greased cookie sheet and bake at 375ºF for 5 to 7 minutes. Watch carefully since they burn easily.

For the frosting

• Mix all ingredients until well-combined.
• Place into piping bag with a small tip and frost cookies. Serve and enjoy!

Honey Cranberry Butter

Ingredients

• 1/4 cup SUE BEE® honey
• 1 cup butter, softened
• 1/3 cup finely chopped dried cranberries
• 2 teaspoons grated orange peel
• 1/8 teaspoon kosher salt

Directions

• In a bowl, beat all ingredients until blended.
• Store in an airtight container or jar in the refrigerator for up to 2 weeks or freeze up to 3 months.

Honey Peppermint Lip Scrub

Ingredients

• 2 tbsp SUE BEE® honey
• 2 tbsp organic coconut oil
• 3 tbsp sugar
• 10 drops of essential peppermint oil

Directions

• Combine all ingredients in a bowl.
• Mix well and fill small plastic jars with lids.