Blackberry Bliss Muffins

Ingredients

• 1 cup Sue Bee® Clover Honey, divided
• 2 1/3 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla bean paste
• 2 large eggs, room temperature
• 3/4 cup buttermilk, room temperature
• 1 cup fresh blackberries, coarsely chopped
• 1/2 cup dark chocolate chips
• 1 cup sliced almonds, divided

Directions

• Heat oven to 375 F.
• Liberally grease a 12-cup muffin tin.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In a large mixing bowl, whisk together coconut oil, vanilla paste, eggs, buttermilk and 1/2 cup Sue Bee® honey.
• Pour dry ingredients into bowl with wet, stirring until batter just comes together.
• Fold blackberries, chocolate chips and 1/2 cup almonds into batter.
• Scoop batter into muffin tins by scant 1/3 cups.
• Drizzle 1 teaspoon of Sue Bee® honey over batter in each muffin tin, repeating until all muffins are covered.
• Sprinkle remaining almonds over honey, then drizzle additional teaspoon Sue Bee® honey over almonds. Repeat until all muffins are topped with honey-almond mixture.
• Place in oven and bake 18-20 minutes, until toothpick inserted in center comes out clean.
• Remove from heat and let sit 10 minutes before removing to rack to finish cooling.
• Before serving, drizzle additional honey over tops of muffins, as desired.

Honey Fruit & Cheese Strudel

Ingredients

• 1 roll puff pastry, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 cup light brown sugar
• 8 ounces cream cheese, room temperature
• 1/4 cup Sue Bee® Honey
• 1 medium ripe fresh pear
• 1/2 cup fresh raspberries

Directions

• Preheat oven to 375 degrees.
• Line a baking sheet with parchment paper. Unroll puff pastry and place on parchment paper.
• In a small bowl mix cinnamon and brown sugar with a fork; set aside.
• In a medium bowl mix cream cheese, Sue Bee® honey and 2 Tablespoons of the cinnamon/brown sugar mixture; Mix well with a spoon.
• Spoon cream cheese mixture over middle portion of puff pastry to within 1 inch of ends.
• Peel and core pear. Slice into 1/4-inch slices and place on top of cream cheese.
• Top with raspberries. Sprinkle half of the remaining cinnamon sugar mixture on top of fruit.
• Bring long sides up over fruit and cream cheese and press together to seal with wet fingertips.
• Bring ends up and pinch together. Slit top with a sharp knife in several spots to allow steam to escape.
• Sprinkle the remaining cinnamon sugar mixture over top.
• Bake 25 minutes on middle rack of oven until light golden.
• Let sit 10 minutes before slicing into 6 equal portions.
• Serve warm.

Energy Bites

Ingredients

• 2/3 cup Sue Bee® Honey
• 2 cups oats (not cooked)
• 2 cups toasted coconut
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter
• 1 cup ground flaxseed
• 1 cup pecans
• 1 teaspoon vanilla

Directions

• Mix all together and roll into bite-size balls. Chill.

9 Unique Uses for Honey

We all know honey as the delicious and versatile sweetener that can be added to everything from chicken skewers to chocolate chip cookies. But did you know that honey is just as versatile outside of the kitchen as it is inside? It’s true. In celebration of National Honey Month, take a look at these 9 unique uses for honey – some you may already know, others you may have never thought of. 

1. Help boost your energy. Pour a dollop of honey into your water bottle before heading to the gym. When you take a drink, you’ll not only get hydrated, you’ll be getting energized, because honey’s natural unrefined sugars are easily absorbed by the body meaning these simple carbohydrates are a great source of energy.

2. Soothe a sore throat. Sooner or later, everybody gets a scratchy, tight sore throat. Next time, trickle a spoonful of Sue Bee® honey down your throat for a sweet, slow and soothing feeling that will help you sleep through the night. You can also add honey to a cup of hot tea to do this, too!

3. Soothe a sunburn. For burns, mix together 1 teaspoon of Sue Bee® honey, 1 teaspoon of vegetable oil and 1/4 teaspoon of lemon juice and put it on the sunburned area. Leave it on for 10 minutes, then rinse off with water.

4. Draw a honey bath. Add 1/4 cup of Sue Bee® honey to your bath water for a fragrant, silky, relaxing bath.

5. Make your own lip balm. Help nourish chapped lips by combining honey, beeswax, olive oil and cocoa butter for a homemade lip balm. Lips are delicate and need a little extra attention.

6. Make your own facial cream. Mix 1/2 cup warm water with 1/4 teaspoon salt. Using a cotton ball, apply the mixture directly to a blemish and hold for several minutes. Then use a cotton swab to dab honey on the blemish and leave it on for 10 minutes. Rinse and pat dry. 

7. Make your own moisturizer. Make a lotion by mixing together one teaspoon each of honey, vegetable oil and lemon juice. You can rub the lotion into hands, elbows, heels – anywhere that feels dry – and leave it on for 10 minutes. Then rinse with water.

8. Help make your hair shinier. The sun and other elements can be tough on hair. Treat yours to a homemade hair shine: Stir 1 teaspoon of honey into 4 cups of warm water. Add lemon if desired. After shampooing, pour the mixture through your hair. Don’t rinse; dry as usual.

9. Preserve your fruit. Honey can be used to help preserve fruits for longevity and is a great way to enjoy many different fruits when they are out of season. The preserved fruit makes for a great addition to yogurt or as a topping for ice cream. Try this recipe from Bake Then Eat to get started. It’s simple and quick while allowing your fruit to keep for up to six months!

Honey & Almond Butter Sauced Chicken Kabobs

Ingredients

• 1/4 cup Almond Milk
• 3/4 cup water
• 1 teaspoon Sue Bee® Honey
• 1 (7oz) box Couscous
• 2 (skinless-boneless) chicken breasts, halved
• 1/3 cup basil flavored olive oil
• 1 teaspoon crushed garlic
• 3 limes (plus extra for garnish)
• 1/4 cup chicken (or vegetable) broth
• 1/2 cup almond butter
• 2 teaspoons Sue Bee® honey
• 2 tablespoons minced sun-dried tomatoes (packed in oil)
• 1/3 cup ripe green olives, quartered

Directions

• Bring almond milk and water to a gentle simmer; stir in honey and boxed couscous. Cover and set aside.
• In a large mixing bowl, whisk together the olive oil, garlic and zest & juice of 2 limes.
• Cut the chicken into 2” x 1-1/2” pieces, sprinkle with salt & pepper and transfer to the marinade.
• Allow to stand at room temp. for 20 minutes. Pour chicken broth into a small saucepan and bring to a simmer.
• Stir in almond butter, Sue Bee® honey and juice of one lime; turn heat to low and cook (stirring occasionally) for 3-4 minutes.
• Heat grill pan to medium-high and thread skewers with chicken pieces.
• Grill for 6-8 minutes; brushing chicken with almond butter-honey sauce; keep turning chicken and basting with sauce until chicken is just cooked through.
• Stir sun-dried tomatoes and green olives into couscous.

To serve

• Divide couscous onto 4 warmed dinner plates and top each with 2 chicken brochettes.
• Garnish plate with lime wedges, if desired.

Honey & Chardonnay Garlic Herb Pizza Dough with Parmesan & Asiago

Ingredients

• 1 (1/4 ounce) packet active dry yeast, or 2¼ tsp. dry yeast
• 1 cup warm water
• ¼ cup white wine, room temp
• 1 tablespoon Sue Bee® Clover Honey
• ¼ cup olive oil
• 4½ cups all-purpose flour, divided
• ½ tsp. garlic salt
• ½ tsp. garlic powder
• ? cup finely grated parmesan
• ? cup finely grated asiago
• 2 tsp. dried oregano
• 2 tsp. dried basil

Directions

• In small mixing bowl, sprinkle yeast over a ¼ of a cup of the warm water, stir to dissolve, stir in honey.
• Set aside to "proof" for 10 minutes in oven with light on until it's foamy.
• Whisk in remaining warm water, oil, and white wine.
• Pour into mixer bowl, beat in 1½ cups flour until smooth, continue beating for about 2 minutes longer.
• Add garlic salt and garlic powder, mix in.
• Add 2 cups flour plus the cheeses and herbs. Beat in well.
• Add last cup of flour to make a stiff dough. You may not need quite all of it. I just leave some that I know isn't needed in the bottom of the mixer.
• Turn out onto lightly floured board, knead well until smooth and elastic, 5-8 minutes, forming a ball.
• Place in oiled bowl, turning ball of dough all around until all sides are oiled and inside of bowl is oiled. (About a tablespoon of olive oil or a bit less.)
• Cover, let rise in warm place until doubled, about 1-1½ hours. (*I always let mine rise in my oven with the light on. It makes for a nice, warm, draft-free place to rise doughs.)
• Punch down, divide dough in half. Flatten into two disks.
• Press onto 2 lightly oiled and lightly sprinkled with cornmeal metal pizza pans making ½" high borders on each. *If only wanting to make 1 pizza, oil second ball or disk of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze until needed.(*Thaw in fridge for 8 hours or overnight to use.)
• Top pizza(s) with whatever sauce, ingredients, and cheese you'd like, pop into preheated 400 degree oven for 20 minutes, reduce heat to 375 and bake another 5 minutes for a crispy crust. *Or 375 degrees for 23-25 minutes for a softer, more dense crust.
• Let pizza(s) rest at least 5 minutes before slicing.
• Makes enough dough for two 12"-14" pizzas.

Honey Peanut Butter Gems

Ingredients

• 1/2 cup Sue Bee® Clover Honey from a 12 oz. jar, divided use
• 1 cup peanut butter spread with honey
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon baking soda

Directions

• Preheat oven to 350 degrees.
• Place 1/4 cup of Sue Bee® honey plus rest of ingredients in a large bowl. Mix well using an electric mixer.
• Roll dough into 1" balls. Place 2" apart onto ungreased baking sheet.
• Bake 9-10 minutes until lightly browned.
• Immediately press the bowl of a 1/2 teaspoon measuring spoon into the center of each cookie to make a shallow depression.
• Cool cookies 2 minutes on the sheet then remove to a wire rack to cool completely.
• Just before serving, fill depression in each cookie with 1/2 teaspoon honey.

Sunny Honey Squares

Ingredients

• 1 cup melted butter
• 1 cup Sue Bee® Clover Honey
• 1/2 cup white sugar
• 3 eggs
• 2 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1 Tablespoon grated orange zest

Glaze ingredients

• 1 1/2 cup powdered sugar
• 2 Tablespoons melted butter
• 2 Tablespoons Sue Bee® honey
• 3 Tablespoons orange juice

Directions

• Combine butter, Sue Bee® honey, eggs and sugar. Beat well and add remaining ingredients which have been sifted together.
• Bake in preheated 350 degree oven in greased 9×13 inch pan for 20 minutes, or until very lightly browned and toothpick tests done.
• Top will look moist. While bars are baking, combine the glaze ingredients until smooth and creamy.
• Spread in a thin layer over warm bars. Cool to room temperature.

Puffed Wheat Honey Bars

Ingredients

• 3 tablespoons butter, softened
• 1/2 cup Sue Bee® Clover Honey
• 1/4 cup peanut butter
• 4 cups mini marshmallows
• 3 cups sweetened puffed wheat cereal
• 3 cups Honey Nut Cheerios
• 1/3 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 3/4 cup slivered almonds

Directions

• Preheat oven to 350 degrees.
• Spray a 9×13 baking pan.
• Place the oil, Sue Bee® honey, peanut butter and marshmallows in a large mixing bowl over medium heat.
• Stir until marshmallows are melted, about 3-4 minutes.
• Stir in the puffed what, cheerios, cranberries, apricots, and the almonds.
• Spread mixture evenly into pan and press down with your hands.

Lunchbox Granola Treats

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup brown sugar
• 1 cup peanut or other nut butter
• 4 cups quick oats
• 4 cups crisp rice cereal
• 2 cups total of any combination chopped nuts, sunflower seeds and chocolate chips

Directions

• Combine brown sugar and Sue Bee® honey in a sauce pot and heat until mixture melts together, stirring constantly.
• Remove from heat and immediately stir in nut butter of choice.
• In another bowl, measure out the other ingredients and then pour
• heated mixture on top of the ingredients and mix thoroughly.
• Once combined, spread into 13-by-9-inch baking sheet and apply a slightly larger piece of parchment paper over the top.
• Next use a rolling pin to push the mixture down into the baking pan with force, the more compact the better.
• Let cool, then either cut into desired portions or use a cookie cutter to make an awesome lunchbox treat.

Honey Roasted Carrot Ravioli With Orange Butter Sauce

Ingredients

• 8 egg roll wrappers, cut in half

ROASTED CARROT FILLING

• 3 medium carrots, peeled and ends removed, halved and cut into pieces
• 1/4 large white onion, peeled and diced
• 1 small head of garlic, sliced in half
• 1 Tbsp olive oil
• 1/4 cup Sue Bee® Honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cardamon, ground
• 1/2 tsp adobo sauce

EGG WASH

• 1 egg, beaten
• 1 Tbsp water

ORANGE BUTTER SAUCE

• Zest from half of a large orange
• 1/4 cup juice from a large orange
• 3 Tbsp butter
• 1 Tbsp Sue Bee® honey
• Dash of salt and pepper, if desired

GARNISH

• 1/4 cup fresh flat leaf parsley leaves

Directions

• Preheat oven to 350 degrees. On a large sheet of aluminum foil on a baking sheet, add carrots, onion, and halved head garlic-drizzled with oil.
• Drizzle carrots and onion with honey. Sprinkle with salt, pepper, and cardamon.
• Cover by folding aluminum foil over veggies. Place baking sheet in oven and bake 45 minutes – until carrots are very tender and cut easily with a fork. Allow to cool enough to place in food processor.
• Place in food processor, carrot and onion along with any juices from the roasting process. Remove roasted garlic cloves and add to the food processor along with adobo sauce and puree until smooth and creamy.
• Place a large dutch oven filled with water on high heat to boil. Cut egg roll wrappers in half. Add 1 level tablespoon of carrot puree to center portion of wrapper. Brush edges with egg wash. 6.
• Press half of wrapper over filling. Remove air from around filling and crimp with a fork. Continue until all raviolis are assembled.
• Once water is boiling drop 4 raviolis in at a time and cook until raviolis float – 2 to 3 minutes. Remove from dutch oven and let raviolis arrange on a greased serving platter. (I spray it lightly with cooking spray).
• While cooking raviolis begin your sauce. In a medium sauce pan add orange juice and butter. Cook on medium heat until simmering. Allow to simmer 5 minutes. Add honey and zest. Stir until combined and turn off heat.
• Pour sauce over raviolis and sprinkle with parsley if desired. Enjoy!

Caramel Apple with Sweet Sour Sauce and Ice Cream

Ingredients

For Caramel Apple

• 2 Small Gala Apples, washed
• 2 tablespoons Unsalted Butter
• 4 tablespoon Granulated Sugar
• 1/2 teaspoon Ground Cinnamon
• 1 1/2 tablespoon Raisins

For Sweet Sour Sauce

• 1/3 cup White Wine
• 4 tablespoons Sue Bee® Honey
• 2 teaspoons Balsamic Vinegar
• 1 teaspoon Ginger Powder
• 1 teaspoon Lemon Juice
• 1 teaspoon Cornstarch
• 1 teaspoon Water
• Vanilla Ice Cream for serving

Directions

• Cut each apple into 8 and core.
• Make caramel apples. In a large skillet, put butter and granulated sugar. Heat over medium heat and cook stirring constantly caramelized. Then put apples into the skillet, reduce heat to medium-low heat and cook for 10-12 minutes until the apples are very tender. Then fold in raisins. Toss to coat.
• While the apples are cooking, make sauce. Put white wine, Sue Bee® honey, lemon juice, balsamic vinegar and ginger powder into a saucepan. Bring to a boil. Reduce heat to medium-low heat and simmer for about 5 minutes.
• In a small bowl, stir together water and cornstarch then stir in the saucepan slowly and keep simmering until desired thickness stirring constantly. Remove the saucepan from the heat and let cool for about 10 minutes.
• When the apples are cooked and the sauce has cooled, place apples on each serving plate, sprinkle cinnamon over the apples and pour the sauce over the apples. Put vanilla ice cream on the plate and serve.

Peanut Butter Oatmeal Truffles

Ingredients

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup Sue Bee® Clover Honey
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup instant oatmeal
• 1 cup cup mini semi-sweet chocolate chips
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped
• 1/4 cup chocolate sprinkles, optional

Directions

• Cream butter and sugar.
• Add the Sue Bee® honey, peanut butter, vanilla, flour, oatmeal and mix until well combined.
• Stir in the chocolate chips.
• Roll into 1" balls and place on a waxed paper lined cookie sheet and freeze for 30 minutes.
• In a microwave, melt candy coating as directed on the package. Heat until smooth.
• Dip the balls in coating. Garnish with chocolate sprinkles.
• Place back onto the waxed paper lined baking sheets.
• Freeze until firm about 10 minutes

Honey Custard Napoleons with Candied Lemon Peel

Ingredients

• 2 cups milk
• 4 tbsp Sue Bee® honey
• 2 tbsp cornstarch
• 1 tsp pure vanilla extract
• 2 egg yolks
• 1 whole egg
• ½ cup water
• ½ cup sugar Zest of 1 lemon
• 1 sheet Puff Pastry

Directions

• Using a whisk, mix milk, Sue Bee® honey, cornstarch and vanilla in a large saucepan on medium heat and bring to a simmer.
• Temper the eggs by whisking in some of the hot milk. Then add the eggs to the saucepan.
• Keep whisking over low heat until the mixture has thickened enough to coat the back of a spoon.
• Pour the mixture through a sieve (to catch any egg that may have scrambled) into a clean bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Add the lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
• Remove zest, toss it in additional sugar and let dry until ready to use.
• Place Puff Pastry on a lightly floured cutting board and cut into 6 rectangles. Then place the rectangles on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are lightly browned.
• Carefully separate the puff pastry rectangles into 2 pieces each. (You’ll notice that there will be a natural middle spot).
• Use your fingers to depress a well in the bottom and fill each one with about ½ cup of the custard.
• Sprinkle about 1 teaspoon of the candied lemon peel on top and cover with the top of the puff pastry.
• Garnish with a little more custard and serve.

Lemon & Honey Shortbread Tarts

Ingredients

For Tart Shells

• 1 cup All Purpose Flour
• 1/3 cup powdered sugar
• ¼ tsp salt Zest of 1 lemon
• 1/3 cup lemon olive oil + more for greasing the pan

For Lemon Curd

• 6 egg yolks
• ½ cup Sue Bee® Honey
• ? cup fresh lemon juice Zest of 1 lemon
• ½ cup unsalted butter, cut into pieces

For Ginger Paste

• ¼ cup fresh ginger, grated
• 1 tablespoon SueBee Honey

For Candied Lemon Peel

• ½ cup water
• ½ cup sugar Zest of 1 lemon

Directions

For Tart Shells

• Preheat oven to 325 degrees .
• In a medium-sized mixing bowl, whisk together the flour, powdered sugar, salt and lemon zest.
• Pour in the olive oil and stir until all of the dry mixture is incorporated.
• With a pastry brush, grease your mini muffin pan with a little lemon olive oil.
• Roll out the dough to about ¼" thick and cut into 1-inch squares (or circles if you only have a round mini muffin pan).
• Press the dough into the muffin pan and prick the bottoms a few times with the tines of a fork.
• Cook 30-40 minutes, or until tart shells are firm, but not browned.
• Set aside until ready to assemble tarts.

For Lemon Curd

• Whisk the egg yolks, Sue Bee® honey, lemon juice, and ½ the lemon zest together in a heatproof glass bowl.
• Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
• Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
• Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.

For Ginger Paste

• Mix the grated ginger and honey until combined. Set Aside.

For Candied Lemon Peel

• Add the remaining lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
• Remove zest, toss in additional sugar and let dry until ready to use.
• Place about 1/8 teaspoon ginger mixture in each tart shell. Fill with lemon curd and top with a piece of candied lemon peel.

Berry Basted Seattle Style Salmon

Ingredients

• 2 teaspoons extra virgin olive oil
• 3 thin (about 1/8-inch thick) red onion sliced rounds separated into rings
• 1/2 cup thin sliced trimmed fennel bulb
• 1 teaspoon minced garlic
• 1 teaspoon Herbes de Provence
• 1/2 cup fresh or unsweetened frozen blackberries*
• 1-1/2 tablespoons Sue Bee® Honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon finely grated lemon peel 4-(5-ounce each) skinless salmon fillets, about 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• Preheat oven to 375 degrees.
• Heat oil in a large non-stick skillet over medium, when oil is hot add onion and fennel; saute mixture until golden about 8 minutes, add garlic and Herbes de Provence, saute 1 minute more.
• Stir in blackberries, Sue Bee® honey and vinegar, stir often until berries start to soften.
• Pat dry salmon, sprinkle all over with salt and pepper.
• Lay salmon skinned side down on a large foil lined baking sheet.
• Divide berry mixture on top of salmon.
• Bake salmon 8 to 10 minutes or until fish flakes easily when tested with a fork.

Orange Honey Struffoli

Ingredients

• 10 whole eggs
• 1/2 cup crisco, softened
• 1/2 cup butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 2 cups confectioners sugar
• 1 orange rind, zest
• 6 1/2 cups flour, sifted
• 3 tablespoons baking powder pinch salt
• 48 Fl Oz vegetable oil, for frying
• 1 jar (1 pound) Sue Bee® Orange Honey
• 2 tablespoons orange juice

Directions

• Mix together the eggs, crisco, butter, milk and extracts in the mixer. Mix until well combined.
• Add the confectioners sugar, orange rind, flour, baking powder and salt.
• Switch the mixer attachment to the kneading hook and knead for about 3-4 minutes. The dough shouldn't be too sticky if it is add more flour.
• Roll the dough into logs and cut into small squares using a knife.
• Fry in vegetable oil until light brown. Remove from heat and place on a baking sheet.
• Heat up the Sue Bee® honey in a pan and add the orange juice. Coat the struffoli with the honey mixture.

Savory Sweet Lobster Pizza with Honey Bacon Onion Jam and Honey Dijon Drizzle

Ingredients

• 10 ounces pizza dough
• 2 slices thick cut bacon, finely chopped
• 1 cup finely chopped sweet onion
• 1 tablespoon Sue Bee® Clover Honey
• 1 tablespoon ketchup
• 1 teaspoon balsamic vinegar
• 1 tablespoon melted butter
• 1 cup cooked lobster meat
• 1 tablespoon finely chopped parsley
• 4 tablespoons Sue Bee Clover Honey
• 2 tablespoons Dijon mustard
• ½ teaspoon red chili flakes
• 1 cup shredded Italian blend cheeses (Asiago, Romano, and Parmesan)
• 8 cherry tomatoes, halved Freshly ground black pepper

Directions

• Roll pizza dough into 11-inch circle.
• In a small bowl, combine melted butter, lobster, and parsley and set aside.
• Preheat oven to 400 degrees.
• Spread pizza dough with Honey Bacon Jam. Sprinkle with ½ of the shredded cheese. Top with tomatoes. Arrange lobster on top.
• Drizzle with Honey Dijon sauce. Sprinkle with remaining cheese and black pepper.
• Bake 20-25 minutes until pizza crust is brown and cheese melts.
• Drizzle with additional Honey Dijon sauce, if desired.

Honey Bacon Jam

• Cook bacon over medium heat in skillet until fat is rendered and bacon is crisp. Pour off all but 1 tablespoon bacon grease.
• Stir in onions and cook over medium-high until tender and brown, about five minutes.
• Remove from heat and stir in 1 tablespoon Sue Bee® honey, ketchup, and balsamic vinegar.

Honey Dijon Drizzle

• Combine 4 tablespoons Sue Bee® honey, Dijon mustard, and red chili flakes.

Honey Cornbread Crusted Spicy Chili Pie

Ingredients

• ¾ pound ground round
• 1 medium onion, chopped
• 8 ounces refrigerated restaurant style jalapeno cheese dip
• 1 cup canned black beans, drained
• 1 cup salsa
• 8.5 ounce can whole kernel golden corn, drained
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons chili powder
• ¼ cup chopped fresh cilantro leaves, reserve
• 9 sprigs of cilantro (with stems) for garnish
• 1 teaspoon garlic powder
• 1 cup of the shredded
• 4 Mexican cheese blend
• 1 ¾ cup yellow plain cornmeal
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• 1 cup buttermilk
• 3 tablespoons Sue Bee® Clover Honey
• 2 eggs, beaten
• 1 medium tomato, cored and sliced into 9 thin slices
• 18 pickled jalapeno slices
• 1 cup reduced fat sour cream

Directions

• Preheat oven to 350 degrees.
• In a large skillet, brown the beef until light golden and drain on paper towels. Wipe skillet clean.
• Add chopped onion to skillet and sauté for 3 minutes. Return meat to skillet.
• Stir in jalapeno cheese dip until melted. Turn heat off.
• Stir in black beans, salsa, corn, cumin, chili powder, chopped cilantro, garlic powder, and shredded cheese until mixed.
• Grease a 2 quart oblong or rectangular casserole dish.
• In a medium mixing bowl, stir together the cornmeal, salt, baking powder, buttermilk, Sue Bee® honey, and eggs until mixed.
• Spread half of the mixture evenly on the bottom of the dish. Spread the ground beef mixture on top of the cornbread mixture.
• Spread the remaining half of the cornbread mixture on top of the beef mixture.
• Bake on the bottom rack of the oven for 40 minutes or until crust is light golden.
• Remove from oven and let stand 10 minutes. Each serving can be topped with a tomato slice, 2 jalapeno slices and a dollop of sour cream on the side.
• Reserved sprigs of cilantro can be placed on plates as garnish.
• Serve immediately.

Orange Honey Kissed Scallops

Ingredients

• 1 medium orange
• 3 tablespoons unsalted butter
• 3 teaspoons minced garlic
• 2 teaspoons minced ginger root
• 1/4 cup tamari premium soy sauce
• 3 tablespoons Sue Bee® Clover Honey
• 6 cups fresh baby spinach
• 1/2 teaspoon salt
• 1½ pounds fresh sea scallops

Directions

• With a paring knife, peel off a 1" by 2" strip of orange peel and set aside. Grate the remainder of the peeling and reserve.
• Place 1 tablespoon of the butter and 1 teaspoon of the garlic in a small saucepan over low heat.
• Sauté for 3 minutes. Stir in the orange zest, ginger root, soy sauce, and Sue Bee® honey.
• Squeeze the juice from the orange into the saucepan. Simmer for 5 minutes, stirring occasionally. Remove from heat.
• In a medium skillet over low-medium heat, add 1 tablespoon of the butter, the spinach, and the salt. Sauté for 3 minutes.
• Add 1 teaspoon of the garlic and sauté for 3 minutes more, stirring frequently. Remove from heat and arrange on the center of a serving platter.
• Wipe the skillet clean with a paper towel.
• Rinse the scallops and pat dry with a paper towel.
• Add the remaining 1 tablespoon of the butter to the skillet and return to medium heat.
• Add the scallops and cook on one side for 2 minutes.
• Turn and add remaining 1 teaspoon of garlic and sauté for 2 minutes more.
• Arrange on top of the spinach. Drizzle with the orange sauce.
• Use the paring knife to cut the reserved orange peel slice into thin strips.
• Curl the strips and arrange on top of the scallops.
• Serve immediately.