Berry Good Morning Breakfast Casserole

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 loaf white bread
• 1 teaspoon cinnamon
• 2 cups milk
• 12 eggs
• 1 cup raspberries
• 1 cup strawberries
• 1 cup blueberries
• 16 ounces cream cheese
• 1/2 teaspoon nutmeg

Directions

• Trim crusts off the bread and cut into cubes.
• Cut cream cheese into i/2 inch cubes.
• Spray a 13×9 inch baking pan with non stick baking spray.
• Arrange 1/2 of bread cubes in the bottom of the pan.
• Top with 1/2 of the cream cheese cubes, mixing the layers somewhat (you do not want smooth layers).
• Mix all berries together and pour on top.
• Top with remaining cream cheese and then ending with remaining bread cubes.
• In large bowl beat together remaining ingredients.
• Pour entire mixture on top.
• This can be frozen as is or baked at 350 F for 30 minutes.

Very Berry French Toast

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/2 cup fresh raspberry
• 1/2 cup fresh blueberries
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup sugar
• 12 slices day-old white bread
• 2 cups milk
• 12 eggs
• 1/2 cup fresh raspberry
• 1/2 cup fresh blueberries
• 2 (8 ounce) packages cream cheese
• 1 tablespoon butter

Directions

• Cut bread into 1-inch cubes; place half in a greased 13×9 baking dish.
• Cut cream cheese into 1-inch cubes; scatter over bread.
• Top with berries and remaining bread.
• In a large bowl, beat eggs.
• Add milk and Sue Bee® honey; mix well.
• Pour over bread mixture.
• Cover and chill 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake, covered, at 350 degrees for 30 minutes.
• Uncover and bake 25-30 minutes longer or until golden and center is set.
• For syrup: In saucepan, combine sugar and cornstarch; add water.
• Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
• Stir in berries; reduce heat.
• Simmer for 8-10 minutes or until blueberries have burst.
• Stir in butter until melted.
• Serve over french toast.

Peanut Butter Pancakes

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup creamy peanut butter
• 2 tablespoons vegetable oil
• 2 eggs
• 2 cups milk

Directions

• Add all ingredients to the container of an electric blender.
• Process until smooth.
• Heat a lightly greased griddle or large skillet.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

African Peanut Butter Candy

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup low-fat peanut butter
• 1-2 cup powdered milk
• 1/2 cup finely grated coconut

Directions

• Put peanut butter and Sue Bee® honey in bowl and blend well.
• Add 1 cup powdered milk or wheat germ and blend into a stiff dough, adding more powdered milk or wheat germ as needed.
• Form mixture into small 1-inch balls or patties.
• Put coconut in flat pan.
• Roll balls or patties in coconut to coat.
• Place side by side on dish covered with wax paper, cover with another wax paper sheet, and refrigerate.
• Serve as a sweet snack treat.

Sue Bee® Honey-Lime Dressing

Ingredients

Dressing

• 2/3 cup Sue Bee® Honey
• 1/2 cup fresh lime juice

Directions

• 1. In a small bowl, blend Sue Bee® honey with lime juice until smooth. Set aside until ready to serve.

Salad

• 1 tablespoon orange zest
• 1 cup orange juice
• 2 tablespoons fresh lemon juice
• 2 apples, chopped
• 2 pears, chopped
• 2 bananas, sliced
• 2 peaches, chopped
• 2 nectarines, chopped
• 1 1/2 cups cantaloupe or honeydew melon, chopped
• 1 1/2 cups seedless red grapes, halved
• 1 1/2 cups strawberries, hulled and quartered
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup raspberries

Directions

• 1. In a large bowl combine orange zest, orange juice and lemon juice.
• 2. In the same bowl, place the pieces of apple, pear, banana, peach, nectarine and melon and coat them with citrus juices.
• 3. Add remaining fruits and stir gently. Be sure all fruit pieces are coated to prevent discoloration. Cover bowl and chill.
• 4. Drizzle the Sue Bee® honey-Lime Dressing on the fruit salad just before serving.

Baked Oatmeal

Ingredients

• 1 cup Sue Bee® Honey
• 2 Eggs
• 5 cups old fashioned rolled oats
• 1 banana, mashed
• 2 3/4 cups Milk
• 1/4 cup Flaxseed meel
• 1 tablespoon Ground cinnamon
• 3 teaspoons baking powder
• 1 teaspoons Vanilla extract
• 1 teaspoons Salt

Directions

• 1. Preheat oven to 350 degrees.
• 2. Mix eggs, vanilla, banana, and Sue Bee® honey together in a bowl.
• 3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
• 4. Finally pour in milk and combine.
• 5. Spray a 12 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
• 6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
• 7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Sue Bee® Honey Granola Bars

Ingredients

• 2/3 cup Sue Bee® Honey
• 1/2 cup sunflower oil
• 1 teaspoon pure vanilla extract
• 5 egg whites
• 1 pound rolled oats
• 1 cup shredded, unsweetened coconut
• 1/2 cup sliced toasted almonds
• 2 tablespoons toasted sesame seeds
• 1/2 teaspoon coarse salt
• 1/2 cup golden raisins
• 1/2 cup dried cranberries

Directions

• 1. Preheat oven to 350 F. Line a 9-by-13-inch baking dish with parchment and lightly oil.
• 2. Whisk together the Sue Bee® honey, oil, vanilla, egg whites and 1/3 cup water. In large bowl toss together the oats, coconut, almonds, sesame seeds, salt and dried fruit. Stir honey mixture into dry ingredients.
• 3. Spread the granola mixture in the baking dish and pack firmly. Bake on center rack for 1 hour, or until golden on top and along the edges. Cool completely.
• 4. Place cooled granola on a cutting board. Cut in half lengthwise and then cut crosswise into 1 1/2-inch-wide bars. Store in an airtight container and pack in school lunches.

Honey-Glazed Corned Beef

Ingredients

Beef Brisket

• 4 pounds corned Beef brisket with seasoning packet included
• 2 garlic cloves
• 1 stalk celery, roughly chopped
• 1 large carrot, roughly chopped
• 1 large white onion, quartered
• 2 quarts water

Directions

• 1. In a large stockpot, combine corned Beef, water, whole vegetables and garlic. Also, sprinkle spices from seasoning packet in the water. Bring to a boil, lower heat, cover and simmer for 3 hours. You may use a crockpot for this, cooking 4 to 6 hours on high.
• 2. Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
• 3. Spoon glaze over meat
• 4. Bake, uncovered, in a preheated 350 degree oven for 30 to 40 minutes. Transfer to serving plate. Slice meat across the grain.

Glaze

• 1/2 cup Sue Bee® Honey
• 3 tablespoons Dijon mustard
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger

Directions

• 1. Combine honey, brown sugar, mustard and ginger to make a glaze.

Sue Bee® Honey Apple Nut Sandwich Spread

Ingredients

• 1/2 cup Sue Bee® honey
• 2 medium apples, peeled, cored and coarsely chopped
• 1 tbsp lemon juice
• 1 cup roasted peanuts or almonds
• 1/2 tsp ground cinnamon

Directions

• 1. Drizzle lemon juice over chopped apples, then place all ingredients in a food processor. Chop and process until mixture is smooth and spreadable.
• 2. Spread about 1 tablespoon on each of 2 slices of bread (we suggest raisin bread) for a delicious school lunch.

Venison Chili

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 pounds venison, ground or chopped (may be substituted)
• 1 very large Spanish onion, diced
• 2 bell peppers, seeded, diced
• 1 28 oz. can crushed tomatoes, with puree
• 3 cloves fresh garlic, minced
• 1-1/4 teaspoons salt
• 3 tablespoons cumin, ground
• 3 tablespoons cilantro, dried
• 1 tablespoons oregano
• 3 tablespoons . Ancho chili, ground
• 1 tablespoons Chipotle chili, ground
• 1/8 teaspoons Cayenne pepper
• 1 teaspoon Epazote (optional)
• 2 tablespoons red wine vinegar
• 3 16 ounce cans red kidney beans, drained
• 1-1/2 cups hot water
• 1/4 cup cooking oil

Directions

• 1. In a large skillet, brown venison or Beef and drain off excess fat.
• 2. In a 6 quart or larger cooking pot, gently saute onions and green peppers in cooking oil for approximately 20 minutes, until tender. Add garlic and cook for another three minutes, being careful not to burn garlic.
• 3. Into pot, add browned meat and all remaining ingredients.
• 4. Bring to simmer over medium heat.
• 5. Reduce heat, cover and simmer gently for at least one hour, stirring occasionally.

Sue Bee® Honey Eggnog

Ingredients

• 1/4 cup Sue Bee® honey
• 4 eggs, beaten
• 4 cups cold milk
• 1 teaspoon pure vanilla milk
• dash nutmeg

Directions

• 1. Combine Sue Bee® honey with eggs and mix well.
• 2. Beat in milk and vanilla.
• 3. Sprinkle lightly with nutmeg and serve (makes four cups).

Go Nutty Honey Bars

Ingredients

Crust

• 3/4 cup cold butter
• 21/3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, lightly beaten

Directions

• 1. Line a 13x9x2 inch baking pan with foil and grease lightly with butter.
• 2. Combine flour, sugar, baking powder and salt in a large bowl; cut in butter until mixture resembles coarse crumbs.
• 3. Stir in egg blended (mixture will be dry).
• 4. Press firmly into pan.
• 5. Bake at 375 F for 18-20 minutes or until edges are golden brown.
• 6. Cool on a wire rack.

Topping

• 2/3 cup Sue Bee® Honey
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 6 Tablespoons butter, cubed
• 2 Tablespoons heavy whipping cream
• 4 cups shelled, toasted nuts of your choice (almonds, Brazil nuts, cashews, filberts, hazelnuts, macadamia nuts, peanuts, pecans, pistachios, walnuts, etc.)

Directions

• 1. Bring honey, brown sugar and salt to a boil over medium heat; stir until sugar is dissolved.
• 2. Boil without stirring for 2 minutes.
• 3. Add butter and cream.
• 4. Bring to a boil; cook and stir for 1 minute.
• 5. Remove from heat, stir in nuts and spread over crust.
• 6. Bake at 375 F for 15-20 minutes or until topping is bubbly.
• 7. Cool completely on a wire rack.
• 8. Use foil to lift mixture out of pan, then cut into bars.

Sue Bee® Honey Baked Walleye

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 pound walleye fillets
• 1/4 cup Dijon style mustard
• 2 Tablespoons lemon juice
• 1 Tablespoon curry powder

Directions

• 1. Mix the Sue Bee® honey, mustard, lemon juice and curry powder in a bowl.
• 2. Place fish in a shallow baking dish or pan and brush the mixture over the fish.
• 3. Bake as directed on fish package.
• 4. Save a little of the mixture to spoon over the fish at the table.

Sue Bee® Honey Fish Tacos

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 pound walleye fillet
• 2 cups salsa
• 4 tablespoons orange juice
• 1/2 cup onions, chopped
• 2 cloves garlic
• 2 tablespoons butter
• 8 (6-inch) soft taco tortillas

Directions

• 1. Brown onions, peppers and garlic; remove from pan.
• 2. Brown fish on both sides.
• 3. Add salsa, juice and Sue Bee® honey to the fish, then return onion, peppers and garlic to the pan.
• 4. Simmer until completely done.
• 5. Heat the tortillas according to package directions and divide fish & veggies evenly onto tortillas.
• 6. (Optional) Complete tacos with toppings of your choice: mango, red onion, cabbage or cilantro.

Sue Bee® Honey Patriotic Pasta Salad

Ingredients

Salad

• 16 oz. tricolor corkscrew pasta
• 14 oz. can artichoke hearts, drained cut
• 4 oz. jar dice pimentos, drained
• 1 heaping cup of cubed provolone or mozzarella cheese

Dressing

• 1/4 cup Sue Bee® Honey
• 1/3 cup white vinegar
• 1/2 cup salad oil (vegetable or olive oil)
• 2 teaspoons dried dill weed
• 1 teaspoon garlic powder
• salt/pepper to taste

Directions

• 1. Cook pasta, drain and rinse with cold water.
• 2. Combine and toss pasta, artichokes, pimento and cheese.
• 3. Put dressing ingredients in jar and shake to mix.
• 4. Pour over pasta mixture and serve.

Honey Garlic Chicken Wings

Ingredients

• 1/4 cup Sue Bee® Honey
• 24 chicken wings, split and tips discarded
• 3/4 cup packed brown sugar
• 5 cloves garlic, minced
• 1 teaspoon fresh ginger root, minced
• 2 1/2 cups water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons cornstarch
• 3/4 cup water

Directions

• 1. Preheat oven to 375 F.
• 2. Bake chicken wings on baking sheet 35 to 45 minutes, until crisp.
• 3. Transfer wings to a baking dish.
• 4. Mix together Sue Bee® honey, brown sugar, garlic, ginger, 2 1/2 cups water and soy sauce in a saucepan over medium-high heat and bring to a boil.
• 5. Whisk together cornstarch and 3/4 cup water in a small bowl; stir into sauce mixture until thickened; pour over chicken wings to coat.
• 6. Bake wings in oven until sauce is bubbling, chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.

Quinoa Tahini Cookies

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/3 cup brown sugar
• 1/2 cup butter
• 1/2 cup tahini
• 1 1/4 cups rice flour
• 7/8 cup quinoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla

Directions

• Preheat oven to 350 F.
• Combine Sue Bee® honey, sugar, butter and tahini; mix until creamy.
• Add remaining ingredients. Mix well.
• Spoon rounded teaspoonfuls of batter onto cookie sheets.
• Bake for 10 – 14 minutes, or until they start to turn golden brown.

Quick Crescent Baklava

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 (8 ounce) cans crescent dinner rolls
• 3-4 cups walnuts
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup sugar
• 2 tablespoons butter
• 2 teaspoons lemon juice

Directions

• Heat oven to 350 F.
• Unroll 1 can of crescent rolls into 2 long rectangles.
• Place in ungreased 13 x 9 x 2 inch pan, press over bottom and 1/2 inch up sides to form crust.
• Seal perforations.
• Bake for 5 minutes.
• In a large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well.
• Spoon evenly over crust.
• Unroll remaining can of crescent rolls into 2 long rectangles.
• Place over walnut mix.
• Press out to edges of pan.
• With tip of knife, score dough with 5 lengthwise and 7 diagonal marking to form 28 diamonds.
• In a small saucepan combine all ingredients.
• Bring to a boil, remove from heat.
• Spoon 1/2 of glaze evenly over dough.
• Bake 25-30 minutes until golden.
• Spoon remaining glaze over baklava.
• Refrigerate and cut.

Butter Pecan Pie Squares

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/2 butter

Topping

• 3/4 cup Sue Bee® Honey
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 eggs
• 1/3 cup sugar
• 1 cup chopped pecans

Directions

• Combine flour and sugar in a medium bowl; add in butter with a pastry blender until mixture resembles coarse meal.
• Press mixture evenly into a greased 9-inch square pan.
• Bake at 375 F for 15 minutes.
• Combine Sue Bee® honey, vanilla, butter, salt, flour, eggs and sugar; beat well.
• Stir in pecans.
• Pour filling over prepared crust.
• Bake at 350 F for 25 minutes or until firm.
• Let cool on a rack; cut into squares.

German Chocolate-Cream Cheese Bars

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 egg
• 8 oz cream cheese
• 2 cups semi-sweet chocolate chips
• 1 cup nuts

Directions

• Make cake mix according to directions on package.
• Pour batter onto greased and floured 11×17 inch pan or large cookie sheet.
• Beat together Sue Bee® honey, egg and cream cheese.
• Stir in 1 cup of the chocolate chips.
• Drop by spoonful over cake mixture.
• Sprinkle remaining chocolate chips and nuts over batter.
• Bake at 350 F for 20 to 25 minutes.