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Broccoli Beef Stir-Fry


Ingredients

  • 1 pound rump roast cut into 1/2-inch pieces
  • 1/2 cup diced onions
  • 2 cups broccoli flowerets
  • 2 tablespoons vegetable oil
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • Marinade
  • 1/4 cup Sue Bee® Honey
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger
  • 1/4 cup soy sauce
  • 2 teaspoons salt
  • 1/4 cup apple juice
  • 1 teaspoon baking soda

Directions

  • Combine marinade ingredients.
  • Mix in meat and marinate for at least 2 hours.
  • Stir-fry meat, onions and broccoli in hot oil until done.
  • Combine cornstarch and water and stir into mixture until it becomes bubbly and slightly thickened.

Mom’s Beef Stroganoff


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 1/4 teaspoon beef bouillon
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons ketchup
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1 4-ounce can mushroom pieces, drained
  • 1 8-ounce bag noodles, cooked and drained
  • 1 tablespoon margarine
  • 2 teaspoons poppy seeds

Directions

  • In a large skillet, brown ground beef and onions; drain and return to skillet.
  • Mix bouillon and water together and add all but 1/3 cup to browned ground beef.
  • Stir in salt, garlic, ketchup, Sue Bee® honey and pepper.
  • Mix the remaining bouillon and flour together and pour into ground beef mixture.
  • Bring to a boil over medium heat and cook until mixture thickens.
  • Remove from heat; stir in sour cream and mushrooms.
  • Toss noodles with margarine and poppy seeds.
  • In a large casserole dish, pour hamburger mix over noodles and serve.

Western Honey Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 chicken breasts
  • 1/4 cup ketchup
  • 1/2 teaspoon chili powder
  • 1 envelope dry onion soup mix
  • 1/2 cup bottled Western dressing

Directions

  • Spray 9-by-9-inch baking dish with nonstick cooking spray.
  • Sprinkle soup mix over bottom.
  • Lay chicken breasts on top of soup mix, skin side down.
  • Mix together remaining ingredients and pour over chicken.
  • Bake at 375 F for 45-60 minutes, turning halfway through.

Honey Rosemary Pork Chops


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 center-cut pork chops
  • 1 cup apple juice
  • 1/2 cup cranberry juice
  • 1/4 cup lemon juice
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon rosemary
  • 1 teaspoon sage

Directions

  • Mix together all ingredients except pork.
  • Place chops in a shallow pan.
  • Pour marinade over the chops, cover and refrigerate for 2-24 hours.
  • Grill chops for 12-15 minutes, turning once.

Honey-Mustard Chicken


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 fryer chicken, cut up
  • 1/4 cup prepared mustard
  • 3/4 teaspoon curry powder
  • 1 teaspoon salt

Directions

  • Arrange chicken pieces in a pan coated with nonstick cooking spray.
  • Combine Sue Bee® honey, mustard and salt and pour over chicken.
  • Sprinkle curry power over the chicken.
  • Bake at 350 F for 1-1 1/2 hours, turning over once or twice.

Chicken and Noodles


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 cup cooked or canned chicken
  • 1 tablespoon (4 cubes) chicken bouillon
  • 1/2 cup carrots, shredded
  • 1/4 cup celery, diced
  • 1 onion, diced
  • 1 teaspoon pepper
  • 2 quarts water
  • 1 16-ounce package frozen noodles

Directions

  • Combine all ingredients except noodles and bring to a boil.
  • Stir in noodles and bring to a boil again.
  • Continue boiling for 20 minutes or until noodles are tender.

Honey Apple Pork Chops


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 pork chops
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1 1/2 cups apple cider
  • 1/4 cup soy sauce
  • 1 teaspoon garlic

Directions

  • Combine all ingredients except chops and mix well.
  • Place chops in a shallow dish and pour honey mixture on top.
  • Cover and marinate in refrigerator for 2-24 hours.
  • Grill chops for 12-15 minutes, turning once.

Honey Ham Loaf


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 pound ground ham
  • 1 cup uncooked oatmeal
  • 1 carrot, shredded
  • 1 egg
  • 1 teaspoon pepper
  • 1/2 cup milk
  • 1 celery stalk, diced
  • 2 teaspoons dry mustard

Directions

  • Combine all ingredients.
  • Press into loaf pan.
  • Bake at 400 F for about 1 hour.

Honey Teriyaki Steak


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 rib-eye steaks
  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon pepper

Directions

  • Stir together all seasoning ingredients and rub into both sides of steaks.
  • Marinate in the refrigerator for a least 2 hours.
  • Grill for 4-8 minutes on each side.

Honey Strawberry Topping


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 quart sliced fresh or frozen strawberries (or any fruit)

Directions

  • Mix strawberries and Sue Bee® honey together.
  • Let stand 15 minutes then serve over pancakes, waffles, French toast or ice cream.

Honey Butter Spread


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/2 cup butter or margarine, softened

Directions

  • Beat butter or margarine and Sue Bee® honey with mixer until smooth.
  • Store in refrigerator until ready to spread on bread or muffins. Makes about 1 cup.

Orange Honey Butter


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 1/2 cup butter, softened
  • 1 tablespoon frozen orange juice concentrate
  • Add Sue Bee® honey to butter and beat until light and fluffy. Continue beating while slowly adding juice. Serve on toast, pancakes, waffles, French toast or toasted English muffins. Makes 3/4 cup.

Directions

  • Add Sue Bee® honey to butter and beat until light and fluffy.
  • Continue beating while slowly adding juice.
  • Serve on toast, pancakes, waffles, French toast or toasted English muffins.

Honey Chicken Kebabs


Ingredients

  • 1/3 cup Sue Bee ® Honey
  • 1/4 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breasts, cut into 1-inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2-inch pieces
  • 2 red bell peppers, cut into 2-inch pieces
  • Skewers

Directions

  • In a large bowl, whisk together oil, Sue Bee® honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush on to kabobs while cooking.
  • Place the chicken, garlic, onions and peppers in the bowl and marinade in the refrigerator at least 2 hours.
  • Heat the grill to high heat.
  • Drain marinade from the chicken and vegetables and discard marinade.
  • Thread chicken and vegetables alternately onto the skewers.
  • Lightly oil the grill grate. Place the skewers on the grill.
  • Cook for 12-15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Honey Banana Muffins


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2-1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1/2 cup unsweetened applesauce

Directions

  • In a large bowl combine the wheat flour, all-purpose flour, baking soda, nutmeg and salt.
  • Combine eggs, banana, applesauce and honey.
  • Stir into dry ingredients just until moistened.
  • Coat muffin cups with nonstick cooking spray.
  • Fill two-thirds full with batter.
  • Bake at 375 F for 15-18 minutes or until toothpick comes out clean.
  • Cool 5 minutes before removing from pans to wire rack.

Honey Banana Split


Ingredients

  • 3 tablespoons Sue Bee® Honey
  • 1/2 cup chocolate ice cream
  • 1/2 cup vanilla ice cream
  • 1/2 cup strawberry ice cream
  • 1 banana halved lengthwise
  • 3 tablespoons chocolate sauce

Directions

  • Scoop the ice cream into a large bowl.
  • Place one half of the banana on each side of the ice cream.
  • Drizzle the honey and chocolate sauce over the top.
  • Enjoy!

Trail Mix Granola Bars


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 tablespoon sunflower seed butter
  • 1 tablespoon coconut oil
  • 3/4 cup old-fashioned oats
  • 1/2 cup crispy rice cereal
  • 1/2 cup pretzels, crushed
  • 1/4 salt
  • 1/2 cup dried fruit
  • 1/2 cup pumpkin seeds
  • 1/3 cup chocolate chips

Directions

  • Line an 8-by-8-inch baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray foil with cooking spray and set aside.
  • Add brown rice, syrup, sunflower seed butter and coconut oil to a microwave-safe bowl and nuke on high until ingredients are fully melted and combined, about 1 minute. Remove from microwave and allow to cool and thicken.
  • In a large mixing bowl, combine remaining ingredients in a large mixing bowl, stirring until evenly distributed. Pour wet ingredients into dry ingredients and mix until fully incorporated.
  • Transfer mixture to prepared pan and use a spatula or your hands to spread it evenly, making sure to press down firmly. Cover pan with a sheet of foil and place into the fridge to set, at least 2 hours but preferably overnight.
  • When bars have set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars.
  • Store bars in the fridge or freezer for best results.

Honey Wheat Rolls


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/4 cups warm milk
  • 1 egg
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 2 3/4 cups bread flour
  • 1 cup whole wheat flour
  • 1 1/4 teaspoons bread machine yeast
  • 2 tablespoons butter

Directions

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  • Select dough cycle; press start.
  • When dough cycle has finished, turn dough out onto a lightly floured surface and shape into rolls by pinching and pulling the dough into balls, with smooth side facing up.
  • Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 10 to 15 minutes.
  • Alternative: These can be stored after shaping in the refrigerator until ready for rise.
  • Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need.
  • They should be approximately double the size after shaping.
  • Bake as usual.

Kashi Friendly Fiber Muffins


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 medium ripe banana
  • 1/4 cup unsweetened applesauce
  • 2 egg whites
  • 1 cup whole wheat flour
  • 3/4 cup skim milk
  • 1 3/4 cups Kashi Good Friends cereal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • cooking spray

Directions

  • Spray muffin tin cups with cooking spray and preheat oven to 400 F.
  • In a small bowl, stir together flour, baking powder and salt.
  • Set aside.
  • In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes.
  • Add the Sue Bee® honey and egg whites and beat well.
  • Stir in apple sauce and banana.
  • Add flour mixture and mix only until dry ingredients are moistened, over mixing will produce rubbery muffins.
  • Fill sprayed muffin tins.
  • Bake for 20-25 minutes or until lightly browned.

Amish Soft Honey Whole Wheat Bread


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 3 cups warm water
  • 1 teaspoon sugar
  • 2 tablespoons yeast
  • 3 eggs
  • 3/4 cup Crisco
  • 2 tablespoons salt
  • 11-12 cups whole wheat flour
  • 4 tablespoons wheat gluten

Directions

  • Mix water with yeast and sugar and let sit until foamy (about 10 minutes).
  • Put flour, salt, and gluten in bowl.
  • Pour in yeast mixture and stir until combined.
  • Add in Sue Bee® honey, eggs, and crisco until combined, scraping sides.
  • Add more wheat flour and knead until smooth.
  • Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
  • Bake for about 35 minutes at 375 F.

Sourdough Honey Whole Wheat Bread


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 tablespoon active dry yeast
  • 1 cup water
  • 1 teaspoon salt
  • 2/3 cup sourdough starter
  • 1 1/2 tablespoons shortening
  • 4 cups whole wheat flour

Directions

  • Dissolve yeast in 1 cup warm water.
  • Mix Sue Bee® honey, yeast, starter, salt and shortening with 3 cups flour.
  • Add more flour as needed to make a stiff dough.
  • Knead 150 strokes on a floured surface and place in a greased bowl.
  • Cover and let rise 1 to 1 1/2 hours until doubled in size.
  • Punch down, let double again.
  • Punch down and roll into tight loaf.
  • Grease and place in bread pan.
  • Let double in pan and bake at 400 F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

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