Cookie Pizza

Ingredients

Cookie ingredients

1/2 cup Sue Bee® Honey
1 1/2 cups flour
1/2 cup shortening
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
1/2 cup semisweet chocolate chips
1/2 cup nuts

Chocolate drizzle ingredients

1/4 cup semisweet chocolate chips
1 1/2 teaspoons shortening

Directions

Heat oven to 325 F.
Grease a 12-inch round pizza pan or a 9-by-13-inch pan.
Mix the first 8 ingredients until well-blended.
Stir in peanut butter chips, chocolate chips and nuts.
Spread dough, which will be sticky, in prepared pan to within 1/2-inch of edges.
Bake 15 to 20 minutes or until golden brown.
Serve as is, frost and decorate or drizzle with chocolate drizzle*.

Pumpkin Bars

Ingredients

Pumpkin Bars

1 cup Sue Bee® Honey
2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon baking powder
2-1/4 cups flour
2 cups pumpkin
4 eggs
1/2 cup margarine
1/2 cup vegetable oil
1 cup sugar
1/2 teaspoon allspice

Directions

1. Cream Sue Bee® honey, sugar, margarine and oil; add one egg at a time and beat well.
2. Mix in pumpkin and remaining ingredients.
3. Mix in flour.
4. Bake in a large, well-greased cookie sheet at 325 F for 20 to 25 minutes.
5. Frost with cream cheese frosting.

Cream Cheese Frosting

1 (3 oz.) package cream cheese
1/3 cup margarine
1 teaspoon vanilla
3 cups powdered sugar

Directions

1. Mix together and spread on bars.

Chocolate-Peanut Butter Fudge

Ingredients

1/2 cup Sue Bee® Honey
3 cups semisweet chocolate chips
1 10-ounce package peanut butter chips
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract or flavoring
1/2 cup chopped nuts

Directions

Butter a 9-by-9-by-2-inch baking dish, coating it well.
Melt chocolate chips, one cup of the peanut butter chips, Sue Bee® honey and condensed milk over medium heat, stirring constantly.
Remove from stove.
Stir in vanilla, remaining peanut butter chips and nuts.
Pour into baking dish.
When cool, cut into squares and store in a cool place.

Roast Chicken with Honey-Raspberry Glaze

Ingredients

Chicken

1 5- to 6-pound roasting chicken
salt and pepper
1 tablespoon chopped fresh thyme
2 medium red onions, peeled and cut into wedges
6 tablespoons butter, melted

Ingredients for Glaze

3/4 cup Sue Bee® Honey
1 cup fresh cranberries, chopped
1/4 cup cranberry juice
1/4 cup rice wine vinegar
1 tablespoon chopped fresh thyme

Directions

Directions for Chicken

Heat oven to 425 F.
Remove giblet pack from chicken cavity, rinse and pat dry with paper towels.
Use kitchen shears to remove wing tips at the first joint.
Salt and pepper interior of chicken and sprinkle with thyme.
Tie legs together with twine; place bird in roasting pan lined with foil.
Add onion wedges around chicken.
Brush chicken exterior with half the melted butter and sprinkle with salt and pepper.
Place in oven on lowest rack; bake 20-25 minutes.
Remove chicken from oven, baste with remaining melted butter.
Continue roasting 10-15 minutes.
Remove chicken from oven and brush with glaze.
Roast additional 35-40 minutes or until juices run clear. Breast or thigh temperature should be 170 F.

Directions for Glaze

In small sauce pan combine Sue Bee® honey, chopped cranberries, juice and vinegar and bring to a boil over high heat.
Reduce heat and simmer until cranberry pieces are soft and sauce forms.
Remove from heat, add thyme and stir well.

Lemon Bars

Ingredients

1/3 cup Sue Bee® Honey
1 package angel food cake mix
1-17.5 oz can lemon pudding

Directions

Mix all ingredients.
Pour into a greased jelly roll pan and bake at 325 F for 20 to 25 minutes.
Sprinkle with powdered sugar or frost with the lemon glaze frosting below.

Candy Bars

Ingredients

1 Package of cookie dough (can be any flavor – choose your favorite!)
1/4 cup Sue Bee® Honey
48 to 52 caramels
1/2 cup margarine
14 oz can sweetened condensed milk
2 cups chocolate chips
1 cup smooth peanut butter

Directions

Press cookie dough in 11×16 inch pan.
Bake at 350 F about 10 minutes or until lightly browned.
Melt Sue Bee® honey, caramels, margarine and milk in microwave several minutes, stirring after every 30 seconds.
Pour over cooled cookie dough.
Cool.
Melt chocolate chips and peanut butter.
Spread over caramel layer.
Cool.

White Chocolate Chip-Macadamia Cookies

Ingredients

1/2 cup Sue Bee® Honey
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 egg
1-2 cups white chocolate chips
3 1/2 ounces (about 3/4 cup) macadamia nuts
sugar (optional)

Directions

Combine flour, baking soda and salt ingredients.
Beat together Sue Bee® honey, margarine, brown sugar and vanilla.
Beat in egg.
Gradually beat in flour mixture.
Stir in chips and nuts.
Dough will be slightly sticky. Either drop by rounded teaspoon onto cookie sheet or roll in sugar first and then place on cookie sheet.
Bake at 350 F for 10 to 12 minutes or until lightly browned.

Giant Sugar Cookies

Ingredients

1/4 cup Sue Bee® honey
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 cup cornmeal
2 1/4 cup flour
1 tablespoon lemon juice, lime juice or almond extract
1 teaspoon vanilla
1 egg
1 cup sugar
6 tablespoons shortening
6 tablespoons butter
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees.
Whisk together dry ingredients.
Beat together butter, shortening and sugar until smooth and creamy.
Beat in Sue Bee® honey, egg, vanilla and flavoring.
At low speeds beat in dry ingredients until blended.
Fill a 1/4 measuring cup with dough; shape into a ball and roll in sugar until coated.
Place sugar coated balls on a cookie sheet, four to a sheet.
Bake for 10 to 12 minutes or until slightly browned.
Cool about 5 minutes before removing cookies from sheet.

Honey Bran Muffins

Ingredients

1/4 cup Sue Bee® Honey
1/4 cup wheat bran
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 egg
4 tablespoons vegetable oil
1/4 cup milk
4 tablespoons boiling water
1/4 teaspoon salt

Directions

Preheat oven to 400 F, and place paper baking cups in each of 6 regular size muffin cups.
Spray paper baking cups with cooking spray.
In a small bowl, mix wheat bran, and boiling water, and set aside.
In a medium bowl, beat Sue Bee® honey, milk, oil and egg with spoon until mixed well.
Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
Divide batter evenly into muffin cups.
Sprinkle with granulated sugar if desired.
Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
Immediately remove from pan to cooling rack.

Christmas Granola

Ingredients

1/2 cup Sue Bee® Honey
4 cups oats
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
2 teaspoons grated orange peel
1/4 cup butter
1/4 cup raw unsalted sunflower seeds
1/2 cup chopped pecans
1/2 cup shredded coconut
1 1/3 cups dried cranberries

Directions

Heat oven to 350 F.
Combine all ingredients except cranberries in large bowl; mix well.
Spread evenly in 15×10-inch jelly roll pan.
Bake 40 minutes or until golden brown, stirring every 10 minutes.
Remove granola from oven; stir in cranberries. Cool completely in pan.
Store tightly covered up to 2 weeks.

Pecan Thimbles

Ingredients

Crust

3 oz cream cheese
1/2 cup margaine or butter
1 cup flour

Filling

1/4 cup Sue Bee® Honey
1 egg
1/2 cup brown sugar
1 Tbsp. margarine or butter
1 teaspoon vanilla
1 cup pecans

Directions

Crust

Cut together and roll into 24 1-inch balls.
Press each ball into a mini-muffin tin and shape to form a miniature pie crust.

Filling

Combine ingredients and fill shells.
Bake at 350 F for 30 to 35 minutes.

Honey Orange Pumpkin Pie

Ingredients

2/3 cup Sue Bee® honey
1 pie crust
3/4 cup whipping cream
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 teaspoon cornstarch
2 1/2 teaspoon ground cinnamon
1/4 cup frozen orange juice concentrate
3 eggs
1 15-oz can pumpkin
1/4 cup sour cream

Directions

Preheat oven to 325 F.
Roll out pie crust.
Ease into pie plate.
Trim and flute edges.
Set aside.
In a large bowl, mix Sue Bee® honey, pumpkin, eggs, orange juice concentrate, cinnamon, cornstarch, ginger and salt on low speed until combined.
Mix in whipping cream and sour cream until combined.
Pour into prepared crust.
Bake at 325 F for 1 hour.
If necessary, cover pie with foil to prevent over browning.
Continue to bake for an additional 35-45 minutes or until center of pie is set.

Breakfast Pizza

Ingredients

1/4 cup Sue Bee® Honey
8 oz package crescent rolls
1 lb Italian sausage, browned
1 1/2 cups frozen shredded hash browns
1 cup shredded Mozzarella cheese
1/2 cup shredded Colby cheese
5 beaten eggs
Salt and pepper
2 tablespoons Parmesan cheese

Directions

Press crescent roll sheet on bottom of a 9×13 baking dish.
Layer remaining ingredients in order given, drizzling Sue Bee® honey over the sausage.
Bake at 350 F for 30 minutes or until eggs are done.

Honey Cardamom Cake with Orange Cream

Ingredients

Cake

1 cup + 2 tablespoons Sue Bee® Honey
3 cups cake flour
1 tablespoon baking powder
2 teaspoon ground cardamom
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
3 eggs
3/4 cup + 2 tablespoons whole milk

Syrup

1/4 cup Sue Bee® honey
1/4 cup water

Cream

1/4 cup Sue Bee® honey
2 cups whipping cream
1 tablespoon orange juice concentrate
Confectionary sugar

Directions

Preheat oven to 325 F.
Spray 13 x 9 inch pan with nonstick cooking spray.
In medium bowl, stir together flour, baking powder, cardamom, baking soda and 1/2 tsp. salt.
In a large bowl, beat 3/4 cup plus 2 tablespoons Sue Bee® honey and butter at medium speed for 2 minutes.
Add eggs one at a time, beating 1 minute after each addition.
Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
Spread evenly in pan.
Bake 40 to 45 minutes or until tooth pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes.
Meanwhile, stir together syrup ingredients.
With wooden skewer, poke holes in cake, poking through to the bottom of the pan.
Brush cake with syrup.
Cool completely.
In medium bowl, beat cream at medium high speed until soft peaks form.
Add 1/4 cup Sue Bee® honey and orange concentrate beating just until blended.
Serve cake with cream.
Store in refrigerator.

Monkey Bread

Ingredients

1 cup Sue Bee® Honey
4 tubes buttermilk biscuits
3/4 cup sugar
1 tablespoon cinnamon
3/4 cup margarine
1 tablespoon. cinnamon

Directions

1. Remove biscuits from tubes and cut into fourths.
2. Mix sugar and 1 tablespoon cinnamon together in a bowl.
3. Roll biscuit pieces in mixture until coated.
4. Place pieces in well greased tube pan or angel food cake pan.
5. Mix Sue Bee® honey, margarine and 1 tablespoon cinnamon together and bring to a rolling boil.
6. Pour over biscuits and bake at 350 F for 40 to 45 minutes.
7. Let stand about 5 minutes and invert over plate.
8. To serve, pick off pieces like a "monkey".

Onion Cheese Bread

Ingredients

2 tablespoons Sue Bee® Honey
1 1/2 teaspoon yeast
2 cups plus 2 tablespoons bread flour
2 tablespoons powdered milk
1 tablespoon margarine
1/2 teaspoon salt
3/4 cup water
1 teaspoon dried onion flakes
4 oz sharp cheddar cheese

Directions

Make according to bread machine instructions.

Broccoli Brunch Braid

Ingredients

1/4 cup Sue Bee® honey
1/2 lb. Italian sausage
4.5 oz mushroom pieces
1 cup Cheddar cheese
1/2 cup mozzarella cheese
1/4 teaspoon baking powder
2 tablespoons flour
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg
2 cups broccoli
8 oz crescent rolls

Directions

1. Preheat oven to 325 F.
2. Combine Sue Bee® honey, egg, salt, pepper, flour and baking powder; beat well.
3. Stir in sausage, broccoli, cheeses and mushrooms.
4. Unroll the crescent rolls on a 10×14 inch ungreased baking sheet.
5. Seal perforations.
6. Spoon mixture in a 3 or 4 inch strip lengthwise down center.
7. Make cuts 1 inch apart on longest sides and braid or overlap over filling.
8. Bake for 25 to 35 minutes until browned.
9. Cool slightly and cut into slices.

Continental Egg Casserole

Ingredients

1/3 cup Sue Bee® Honey
18 eggs
1/3 cup green onions
3 oz Canadian Bacon
1 cup sour cream
1 cup milk
2 cups broccoli
1 teaspoon salt

Directions

1. Beat together Sue Bee® honey, eggs, sour cream and milk until well mixed.
2. Stir in remaining ingredients and pour into 9×13 inch baking dish.
3. Bake at 325 F for 45 to 50 minutes or until center is done.

Sweet and Spicy Walnuts

Ingredients

1/4 cup Sue Bee® Honey
4 cups walnuts
1/4 cup sugar
1/4 cup water
2 tsp Tabasco sauce
1 tsp salt

Directions

1. Place walnuts in saucepan, cover with water and boil for 5 minutes.
2. Drain.
3. Preheat oven to 350 F.
4. In another saucepan combine Sue Bee® honey, sugar, water and hot sauce.
5. Bring to a boil and stir in drained walnut halves.
6. Boil and mix 5 to 10 minutes or until honey mixture becomes syrupy.
7. Cover a cookie sheet with foil and coat with cooking spray.
8. Spread walnut mixture out on sheet and bake for 8-12 minutes, until mahogany color, stirring after 5 minutes.
9. from oven and sprinkle with salt.
10. Cool.
11. Break up clumps.
12. Store in an airtight container.

Whole Wheat Honey Banana Muffins

Ingredients

1 cup Sue Bee® Honey
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ
2/3 cup olive oil
4 eggs
2 cups mashed ripe bananas
1/2 cup hot water

Directions

Stir together dry ingredients.
Beat Sue Bee® honey and oil together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
Spoon batter into 24 greased muffin cups; bake at 325 F for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.