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Honeyed Carrots


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 1/2 lbs carrots
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon lemon juice

Directions

  • Steam or boil carrots in salted water for 10-15 minutes until they are tender-crisp; drain.
  • Heat Sue Bee® honey, butter and lemon juice in a heavy skillet for about 2 minutes or until hot and bubbly, stirring often.
  • Add carrots; cook uncovered 4-7 minutes or until they are glazed, stirring frequently.

Honey Peach Freeze


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 (20 ounce) package frozen sliced peaches
  • 3 tablespoons orange juice
  • 1 tablespoon lemon juice

Directions

  • Place a few peach slices aside for garnish. Put remaining peaches in a blender or food processor. Add the Sue Bee® honey and juices.
  • Cover and process until smooth. Pour into four freezer-proof dishes and freeze.
  • Remove from the freezer 5 minutes before serving. Garnish with the reserved peaches.

Honey Mustard Sauce


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 1/2 cups mayonnaise
  • 1/4 cup Grey Poupon

Directions

  • Combine all ingredients in a bowl and mix well.
  • Allow to set for at least 4 hours.

Ginger Lime Swordfish


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 teaspoons grated lime rind
  • 2 teaspoons instant minced garlic
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons minced green onions
  • 2 tablespoons bottled fresh ground ginger
  • 1/2 cup fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 4 (6 ounce) swordfish steaks

Directions

  • Preheat broiler.
  • Combine Sue Bee® honey, grated lime, garlic, soy sauce, green onions, ginger and lime juice in a small saucepan.
  • Dip each steak into lime mixture to coat.
  • Place fish on a broiling pan coated with cooking spray.
  • Sprinkle with salt and pepper.
  • Broil 10 minutes or until fish flakes easily when tested with a fork.
  • While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes).
  • Serve sauce with fish.

Whipped Honey Butter


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 1 lb butter
  • 1/3 teaspoon cinnamon
  • 3/4 cup powdered sugar

Directions

  • Mix all of the ingredients together and chill for at least 1 hour.

Honey Ginger Grilled Salmon


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup orange juice
  • 1 green onion
  • 1 1/2 pounds salmon fillets

Directions

  • In a large zip-close plastic bag, combine Sue Bee® honey, ginger, garlic powder, soy sauce, orange juice and onion; mix well.
  • Place salmon in bag and seal tightly.
  • Turn bag gently to distribute marinade.
  • Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
  • Turn bag occasionally.
  • Lightly grease grill rack.
  • Heat grill to medium.
  • Remove salmon from marinade; reserve the marinade.
  • Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
  • Brush with reserved marinade up until the last 5 minutes of cooking time.
  • Discard leftover marinade.

Southern Honey-Chicken Salad


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 4 cups chopped cooked chicken
  • 3 celery ribs
  • 1 cup sweet dried cranberries
  • 1/2 cup toasted pecans
  • 1 1/2 cups light mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 F oven for about 15 minutes; set aside.
  • Combine the chicken, celery, cranberries and pecans.
  • Whisk together Sue Bee® honey, mayonnaise, salt and pepper until mixed.
  • Add to chicken mixture, stirring gently until combined.
  • Garnish with additional pecans, if desired.
  • Chill 1-2 hours before serving with crackers or on individual salad greens.

Strawberry Salsa


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed dried red chili pepper
  • 1/4 cup balsamic vinegar
  • 1 cup fresh strawberries
  • 1/8 cup cilantro
  • 2 roma tomatoes
  • 1 green bell pepper
  • 1 sweet red pepper
  • 1/4 teaspoon fresh ground black pepper

Directions

  • Combine all ingredients and mix well.
  • Refrigerate overnight to allow flavors to blend.

Super Easy Honey Curry Chicken


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 6 chicken thighs
  • 1/4 cup melted butter
  • 1/4 cup mustard
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder

Directions

  • Combine all ingredients except chicken.
  • Dip chicken in sauce.
  • Place in casserole dish skin side up.
  • Bake at 375 F for 1 hour, basting every 15 minutes.

Now This is Alice Springs Chicken


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 cup Dijon mustard
  • 3 cups shredded Mexican blend cheese
  • 12 slices bacon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 cups sliced mushrooms
  • 1 tablespoon vegetable oil
  • 4-6 boneless skinless chicken breasts
  • 1 teaspoon lemon juice
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh parsley

Directions

  • With an electric mixer combine the Sue Bee® honey, mustard, 1 tablespoon oil and lemon juice for 1 minute.
  • Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
  • Chill remaining marinade to serve with chicken.
  • After marinating chicken, preheat oven to 375 F Put remaining oil in frying pan. Heat and sear chicken on both sides.
  • Transfer chicken to oven safe pan and brush with marinade.
  • Meanwhile in frying pan add butter and saute mushrooms.
  • Season chicken breasts with salt and peppers.
  • Stack bacon across each breast, spoon mushrooms on each breast and then approximately 1/3- 1/2 cup cheese on each.
  • Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Honey Mustard Curry Chicken


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/3 cup prepared mustard
  • 1 teaspoon curry powder
  • 1/4-1/2 teaspoon pepper
  • 1 chicken

Directions

  • Preheat oven to about 350 F.
  • Place chicken pieces in prepared pan.
  • Combine all ingredients and pour over chicken.
  • Bake, covered for about 2 hours in oven.

Passover Granola


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 teaspoon cinnamon
  • 1 cup dates
  • 1 cup raisins
  • 1/2 teaspoon salt
  • 2 1/2 cups matzo farfel
  • 1/4 cup passover brown sugar
  • 1/4 cup margarine
  • 1 cup chopped pecans
  • 1 cup shredded fresh coconut
  • chocolate chips chocolate chips

Directions

  • Preheat oven to 325 F.
  • Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
  • Bake for 15-20 minutes, tossing several times until lightly toasted.
  • Meanwhile, in 2-qt saucepan combine Sue Bee® honey, margarine, sugar and salt.
  • Bring to a simmer for a few minutes, stirring constantly.
  • Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
  • Mix well, coating evenly and then place back on jelly roll pan.
  • Increase oven to 350 F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid burning.
  • Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
  • Cool thoroughly and add chocolate chips.
  • Store in an airtight container.

Honey Dijon Pork Chops


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 4 center-cut pork chops
  • salt and pepper
  • 2 teaspoons olive oil
  • 1/4 cup Dijon mustard
  • 2 cups white wine

Directions

  • Heat oil in a large nonstick pan over med high heat.
  • Add a light coating of salt and pepper to pork chops.
  • Add pork chops to pan, cook until browned on each side.
  • Remove pork chops from pan and set aside.
  • Add Sue Bee® honey, mustard and wine to pan.
  • Bring to a low boil for 2 minutes.
  • Put pork chops back into pan with sauce.
  • Reduce heat, simmer for 5 minutes.
  • Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
  • Serve pork chops with sauce drizzled on top.

Baked Honey Mustard Chicken


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup Dijon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1/4 teaspoon crushed rosemary

Directions

  • Preheat oven to 325 F.
  • Arrange chicken pieces in a shallow baking dish.
  • In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
  • Pour over chicken pieces.
  • Bake at 325 F for about 60-75 minutes (or until done); basting chicken occasionally.

BBQ Sauce


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 (32 ounce) bottle Heinz ketchup
  • 1/2 cup diced onion
  • 1/2 (8 ounce) bottle Tabasco sauce
  • 8 tablespoons Worcestershire sauce
  • 1/2 cup molasses
  • 3/4 cup brown sugar
  • 1/2 cup lemon juice
  • 1/2 cup vinegar
  • 1 (5 ounce) bottle A-1 Steak Sauce
  • tablespoons wrights liquid smoke
  • garlic powder

Directions

  • Combine all ingredients in sauce pan.
  • Bring to boil on medium high heat.
  • Simmer on medium low for 15 minutes stirring frequently.
  • Refrigerate overnight before using.

Honey Salmon


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 1/4 cup oil
  • 2 (6 ounce) salmon steaks
  • salt
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon coriander
  • cayenne pepper
  • 1-2 clove garlic
  • 2 tablespoons Dijon mustard
  • dill sprigs

Directions

  • Combine the Sue Bee® honey, oil, mustard, garlic, cayenne, coriander, lemon juice and salt in a shallow dish. Mix well.
  • Add the salmon and let marinate for 30 minutes at room temp.
  • Place the salmon on a med.-hot fire, grill the salmon five to six minutes per side or until they flake easily.
  • Remove from grill and garnish with the dill sprigs.

Sweet Mustard Chicken Bake


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 4 boneless skinless chicken breasts
  • 1/4 cup Dijon mustard
  • 1/2 cup butter
  • 1/4 teaspoon fresh ground black pepper

Directions

  • Preheat the oven to 375 F. Grease a shallow baking dish.
  • In a small bowl, stir together the Sue Bee® honey, dijon mustard, melted butter and pepper.
  • Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
  • Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

Rocky Road Crunch Bars


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 2 tablespoons butter
  • 4 cups miniature marshmallows
  • 6 cups Honey Bunches of Oats cereal
  • 1 cup cocktail peanuts
  • 4 semi-sweet chocolate baking squares

Directions

  • Microwave Sue Bee® honey and butter in large bowl on high for 1 minute; stir till well blended.
  • Add marshmallow, toss to coat and microwave 1 1/2 minutes or till marshmallows puff up. Stir till well blended.
  • Add remaining ingredients and mix well.
  • Pour in a well buttered, foil lined 13X9 inch pan.

Chocolate-Hazelnut Spread


Ingredients

  • 3 tablespoons Sue Bee® Honey
  • 1/3 cup hazelnuts
  • 3/4 cup sweetened condensed milk
  • 1/2 cup semi-sweet chocolate chips

Directions

  • Preheat oven to 400 F.
  • Place hazelnuts in a single layer on a shallow baking pan.
  • Toast until the skins are almost black, about 15 minutes.
  • Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
  • Discard skins.
  • Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
  • Set the hazelnuts aside.
  • Combine the condensed milk, chocolate chips, and Sue Bee® honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
  • Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
  • Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
  • Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

Honey Orange Butter


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/2 cup butter
  • teaspoon grated orange peel

Directions

  • Remove butter from refrigerator and allow to soften at room temperature; about 10 minutes.
  • Cream Sue Bee® honey, butter and orange peel in small bowl.
  • Transfer to serving dish.
  • Store in refrigerator, covered; some separation between the butter and honey will occur after setting up in the refrigerator.
  • Serve at room temperature on warm bread.

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