Peanut Butter Honey Balls

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup nonfat dry powdered milk
• 1/2 cup peanut butter
• 1/2 cup graham cracker crumbs
• 1/2 cup English walnuts, chopped
• 1/2 cup shredded coconut

Directions

• in a medium bowl mix Sue Bee® Honey, powdered milk, peanut butter and graham cracker crumbs until well-blended.
• In a small bowl mix chopped walnuts and coconut. Set aside
• Shape honey mixture into balls and roll in chopped walnut coconut mix.
• Chill until firm. Serve.

Irish Cream Cheesecake

Ingredients

• 3/4 cup Sue Bee® Honey
• 1 1/2 cups chocolate graham crackers
• 1/3 cup granulated sugar
• 1/3 cup unsweetened cocoa
• 1/4 cup melted butter
• 3 8-oz pkgs. cream cheese
• 2 eggs
• 1/4 cup Irish cream liqueur

Directions

For Crust

• Preheat oven to 350 F.
• In a large bowl, mix graham cracker crumbs, sugar and cocoa.
• Stir in melted butter.
• Pat into a 9″ springform pan.
• Bake in the preheated oven for 10 minutes.
• Set aside.

For Cheesecake

• Mix Sue Bee® honey and cream cheese until smooth.
• Add eggs, one at a time, and Irish cream liqueur, then mix together.
• Bake at 350 F for 50-55 minutes.
• Remove and cool 20-30 minutes.

Sour Cream-Potato Casserole

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 pounds frozen hash browns, thawed
• 1 teaspoon onion powder
• 1/2 cup melted margarine
• 1 10 1/2-ounce can cream of chicken or cream of mushroom soup
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pint sour cream (light may be used)
• 1 cup shredded cheddar cheese
• Topping
• 1/4 cup melted margarine
• 1 cup crushed cornflakes

Directions

• Mix all ingredients except topping ingredients and turn into a 9-by-13-inch baking pan.
• Lightly toss cornflakes with melted margarine and distribute topping evenly over casserole.
• Bake at 45 minutes at 350 F.

Glazed Carrots With Honey

Ingredients

• 1 pound baby carrots
• 1/2 teaspoon salt
• 1 cup water

Glaze

• 1/3 cup Sue Bee® Honey
• 2 tablespoons margarine
• 1/2 teaspoon salt

Directions

• Boil carrots for 20 minutes in water in which salt has been added; drain.
• Stir in glaze ingredients, bring back to a boil then serve.

Honey and Shrimp Fettuccini Alfredo

Ingredients

• 1/4 cup Sue Bee® Honey
• 12 ounces cream cheese (light cream cheese may be used) (1 1/2 8-ounce package)
• 3/4 cup grated Parmesan cheese
• 1/2 cup margarine
• 1/2 cup milk
• 1/2 teaspoon pepper
• 1 4 1/2-ounce can shrimp, drained
• 8 ounces fettuccini cooked and drained (about 4 cups)
• 1 teaspoon margarine

Directions

• In saucepan, combine cheeses, margarine, milk, Sue Bee® honey and pepper; stir over low heat until smooth.
• Stir in shrimp.
• Toss cooked noodles with 1 teaspoon of margarine while still warm.
• Serve sauce over noodles.

Cranberry Sauce

Ingredients

• 1 cup Sue Bee® Honey
• 1 12-ounce bag cranberries, fresh or frozen
• 1 cup water

Directions

• Bring all ingredients to boil over medium heat.
• Continue boiling for 10 minutes or until cranberries pop open.
• Serve warm or refrigerate until ready to serve.

Honey Puppy Chow

Ingredients

• 1/4 cup Sue Bee® Honey
• 9 cups of cereal (any combination of rice or wheat squares and oat cereal)
• 1/4 cup margarine
• 1/2 cup peanut butter
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla
• 2 cups powdered sugar

Directions

• Mix cereals and set aside.
• Combine chocolate chips, peanut butter, margarine and Sue Bee® honey; microwave for 1 1/2 minutes, or until smooth, stirring well after 1 minute.
• Stir vanilla into honey mixture.
• Pour honey mixture over cereal, stirring until pieces are evenly coated.
• Pour coated mixture and powdered sugar in an airtight bag and shake until all pieces are well-coated.
• Spread mix out on waxed paper to cool and harden.

Sweet and Spicy Dip

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup mayonnaise (light may be used)
• 2 tablespoons horseradish
• 2 teaspoons lemon juice
• 1 teaspoon vinegar

Directions

• Whisk all ingredients together until well-blended.

Layered Taco Dip With Honey

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 8-ounce package cream cheese (light may be used), softened
• 1 8-ounce container sour cream (light may be used)
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup chopped tomato
• 1/2 cup chopped green pepper
• 1/2 cup chopped black olives

Directions

• Beat Sue Bee® honey, cream cheese and sour cream together until smooth.
• Spread on bottom of 9-inch-square dish.
• Layer remaining ingredients in order given.
• Refrigerate.

Salsa

Ingredients

• 1/4 cup Sue Bee® Honey
• 8 tomatoes, diced
• 1 cup diced onion
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• 3 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1/2-1 cup chopped jalapeno peppers
• 1 tablespoon jalapeno pepper juice
• 1 teaspoon salt

Directions

• Combine all ingredients.
• Refrigerate until ready to serve.

No-Fat Poppy Seed Dressing

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup fat-free mayonnaise or nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons poppy seeds

Directions

• Whisk all ingredients together until well-blended.

No-Oil Dressing

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1/3 cup water
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1 garlic clove, crushed
• 1 tablespoon prepared mustard
• 1/4 teaspoon paprika

Directions

• Mix together and shake all ingredients in a tightly covered container.
• Refrigerate at least 1 hour.
• Shake before serving.

Fall Fruit Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/2 cup mayonnaise or salad dressing (low-fat may be used)
• 3 cored, unpeeled red or yellow apples, chopped
• 2 bananas, peeled and sliced
• 1 11-ounce can mandarin oranges, drained
• 1 cup grapes
• 1 cup shredded lettuce
• 1/2 cup chopped walnuts
• 1 tablespoon lemon juice

Directions

• Blend mayonnaise or salad dressing and Sue Bee® honey until smooth.
• Toss remaining ingredients with lemon juice.
• Stir in honey mixture and refrigerate until ready to serve.

Cool Lime Pear Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 29-ounce can pears, drained with juice reserved
• 1 3-ounce box lime gelatin
• 1 8-ounce package cream cheese, softened
• 1 cup whipped topping
• 1/2 teaspoon lemon juice
• 1/2 cup quartered maraschino cherries, drained
• 1/2 cup chopped pecans

Directions

• Blend 1/4 cup Sue Bee® honey into 1 cup pear juice and heat until boiling.
• Dissolve gelatin in the mixture.
• Mash pears.
• Beat softened cream cheese and pears into gelatin.
• Refrigerate until cool and syrupy.
• Fold in whipped topping, lemon juice, cherries and pecans.
• Refrigerate until set.

Marinated Rotini Salad

Ingredients

• 1 cup Sue Bee® Honey
• 1 8-ounce package rotini
• 1 cup vinegar
• 1 teaspoon garlic powder
• 1 teaspoon parsley flakes
• 1 tomato, cut into chunks
• 1 cup oil
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 cucumber, sliced
• 1 large onion, diced

Directions

• Cook rotini according to package directions; drain and rinse with cold water.
• Whisk Sue Bee® honey, oil, vinegar and seasoning together until well-blended.
• Mix rotini and vegetables then fold in honey mixture.
• Refrigerate until ready to serve.

Spaghetti Salad

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 10-ounce package thin spaghetti
• 1 medium onion, diced
• 2 tomatoes, cut into chunks
• 1 cucumber, sliced
• 1 8-ounce bottle of light Italian dressing
• 1/3 cup grated Parmesan cheese
• 2 teaspoons seasoned salt

Directions

• Cook spaghetti according to package directions; drain and rinse with cold water.
• Add remaining ingredients, stir and refrigerate overnight.

Old-Fashioned Potato Salad

Ingredients

1/4 cup Sue Bee® Clover Honey

8 medium potatoes, boiled, peeled and cubed

1 small onion, diced

6 boiled eggs, diced

3 stalks celery, diced

1 1/2 cups salad dressing (low-fat may be substituted)

2 tbsp prepared mustard

1 tsp salt

1 tsp paprika

1/2 tsp pepper

1 tsp dill seed (optional)

Directions

Combine all ingredients in a large bowl.

Sprinkle the top with additional paprika.

Refrigerate until ready to serve.

Honey-Plum Glazed Ham

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 precooked ham, 4-6 pounds
• 1 cup plum jam
• 1/4 teaspoon red pepper
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 teaspoon ground ginger
• 1 tablespoon vinegar

Directions

• Score ham with a paring knife in a diamond pattern, making cuts about 1/4-inch deep.
• Mix remaining ingredients and bring to a boil while stirring; continue boiling and stirring for 1 minute.
• Brush ham with glaze and bake according to package directions, brushing with more glaze throughout cooking process.

Orange-Honey Glazed Ham

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 precooked ham, 5-7 pounds
• 1/2 tablespoon cornstarch
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 tablespoons spicy brown mustard
• 1 orange, sliced
• 1 6-ounce can orange juice concentrate, thawed

Directions

• Score ham with a paring knife in a diamond pattern, making cuts about 1/4-inch deep.
• Mix remaining ingredients, except orange slices, and bring to a boil while stirring.
• Continue boiling and stirring for 1 minute.
• Brush ham with glaze and bake 1 1/4-2 1/2 hours at 325 F; continue brushing with glaze every 30 minutes.
• In the last 45 minutes of baking, top ham with orange slices.

Smoky Honey Kabobs

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 pound pork tenderloin, cubed
• 1/3 cup ketchup
• 1 teaspoon chili powder
• 1 tablespoon liquid smoke
• 2 tablespoons horseradish

Directions

• Thread tenderloin cubes onto skewers.
• Combine remaining ingredients to make basting sauce.
• Grill kabobs 10-12 minutes, basting occasionally.