Honey Carrot Muffins w/ Raisins & Dried Pineapple

Ingredients

• 1 cup Sue Bee® Honey
• 2 teaspoon ground cinnamon
• 2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 3/4 cup pineapple
• 1/2 cup pecans
• 1 cup raisins
• 3 cups carrots
• 1 teaspoon vanilla extract
• 3/4 cup canola oil
• 3/4 cup buttermilk
• 3 eggs
• 1/2 teaspoon salt

Directions

• Preheat oven to 375 F.
• Grease 3 standard muffin tins and set aside.
• In a large bowl, beat eggs with a wire whisk.
• Add buttermilk, oil, Sue Bee® honey, and vanilla, and mix together until well blended.
• With wooden spoon, stir in carrots, raisins, pecans, and pineapple.
• In a small bowl, mix together flours, soda, cinnamon and salt.
• Gently fold the dry ingredients into the carrot mixture and mix until just blended.
• Spoon the batter into cups, filling to the top. Bake for 25 minutes, or until muffins spring back when touched.
• Let cool for five minutes in the tins, then transfer to cooling rack.

Sue Bee® Honey Cinnamon Buns

Ingredients

• 1/2 cup Sue Bee® Honey, divided
• 1/4 cup butter or margarine, softened and divided
• 1/2 cup chopped toasted nuts, optional
• 2 teaspoons ground cinnamon
• 1 lb. frozen bread dough, thawed according to package directions
• 2/3 cup raisins

Directions

• Grease 12 muffin cups with 1 tablespoon butter.
• To prepare honey nut topping, mix together 1 Tablespoon butter, 1/4 cup Sue Bee® honey and chopped nuts.
• Place 1 teaspoon topping in each muffin cup.
• To prepare filling, mix together remaining 2 Tablespoons butter, remaining 1/4 cup Sue Bee® honey and cinnamon.
• Roll out bread dough onto floured surface into 18 x 8-inch rectangle.
• Spread filling evenly over dough.
• Sprinkle evenly with raisins.
• Starting with long side, roll dough into log.
• Cut log into 12 (1-1/2-inch thick) slices.
• Place 1 slice, cut-side up, into each prepared muffin cup.
• Set muffin pan in warm place; let dough rise for 30 minutes.
• Place muffin pan on foil-lined baking sheet.
• Bake at 375 F 20 minutes or until buns are golden brown.
• Remove from oven; cool in pan 5 minutes.
• Invert muffin pan to remove buns.

Honey Almond Date Balls

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 lb raw almonds
• 2 pints pitted dates
• vegetable oil

Directions

• Preheat oven to 350 F.
• Grind the almonds in a food processor until finely chopped.
• Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
• Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl.
• Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add the Sue Bee® honey to the date and almond mixture. Mix together until evenly mixed and smooth.
• Coat your hands with some vegetable oil so mixture does not stick too much.
• Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
• Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
• Will keep for up to 5 days at room temperature or up to a week in refrigerator.

Chicken Breasts With Peanut Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 tablespoon olive oil
• 1 onion
• 3 cloves garlic
• 2-3 teaspoons curry powder
• 4 chicken breasts
• 1/4 cup peanut butter
• 1/2 cup chicken stock

Directions

• Fry the onion in the oil until soft.
• Add the garlic and curry powder and fry for 2 minutes.
• Add the chicken and cook for 5 minutes or until juices run clear.
• When the chicken is cooked, add the Sue Bee® honey, peanut butter and stock.
• Combine well.
• Simmer for 10 minutes until the sauce is thick.
• Serve over rice.

Sue Bee® Honey Crusted Walleye w/ Dipping Sauce

Ingredients

HONEY CRUSTED WALLEYE

• 1/4 cup Sue Bee® Honey
• 1 egg
• 2 cups butter-flavored crackers; crushed (45-50)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4-6 walleye fillets (1 1/2 – 2 lbs.)
• 1/3 cup cooking oil
• 1 lemon wedge (optional)

DIPPING SAUCE

• 1/4 cup Sue Bee® honey
• 2 cups mayonnaise
• 1/3 cup catsup
• 2 Tablespoons minced onion
• 4-6 drops of hot sauce (optional)

Directions

Walleye Directions

• In a shallow bowl, beat egg; add Sue Bee® honey.
• In a plastic bag, combine crackers, salt and pepper.
• Dip fish in egg mixture, then shake in bag until coated.
• In a skillet, cook fillets in oil for 3-5 minutes per side or until golden and fish flakes easily with a fork.
• Serve with lemon wedges if desired.

Sauce Directions

• Mix and serve.

Grape Nuts Bars

Ingredients

• 1 1/4 cups Sue Bee® Honey
• 1 cup peanut butter
• 4 cups Grape-Nuts cereal
• 1 cup quick oatmeal
• 1 cup dried cranberries

Directions

• Line a 9×13 baking pan with parchment paper.
• In a large saucepan, combine Sue Bee® honey and peanut butter over medium high heat.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Remove from heat and add the remaining ingredients, mixing well and spread into prepared pan.
• Use a piece of parchment paper to press into pan and flatten out.
• Put in refrigerator for about 30 minutes until cool and cut into bars.

Honey Oat Bread

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup warm water
• 2 Tbsp. vegetable oil
• 3 cups bread flour
• 1/2 cup oatmeal
• 1 tsp. salt
• 2 tsp. yeast

Directions

• Make according to individual bread machine instructions.

Family Favorite Sesame Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 tablespoon brown sugar
• 1 tablespoon sherry wine
• 1/2 teaspoon Chinese five spice powder
• 2 drops sesame oil
• cornstarch
• vegetable oil
• sesame seed
• sliced green onion
• 1/4 cup soy sauce
• 4 chicken breasts
• 1/3 cup chicken broth
• 1-2 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon brown sugar
• 1 dash red chili pepper flakes
• 2 teaspoons cornstarch
• prepared rice

Directions

• Combine all ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
• Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked through. Remove from pan and keep warm in oven while making the sauce.
• Combine all sauce ingredients except cornstarch in a sauce pan and bring to a boil over med. heat.
• Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved then slowly add to the sauce mixture on the stove and heat until thickened to you liking.
• Add chicken to sauce on the stove until heated through.
• Remove and sprinkle with sesame seeds and green onions and finally enjoy!

Lebanese Chicken

Ingredients

• 1/8 cup Sue Bee® Honey
• 4 boneless skinless chicken breasts
• 1/8 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup orange juice
• 2 teaspoons orange zest
• 1 tablespoon butter
• 1 clove garlic
• 1/3 cup onion
• 1 cup couscous

Directions

• Rinse chicken and pat dry with paper towels.
• Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
• Add orange zest, orange juice and salt to skillet.
• Bring to boil; reduce heat and simmer, covered, for 5 minutes.
• Sprinkle cinnamon and all spice onto chicken.
• Drizzle with Sue Bee® honey.
• Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
• Meanwhile, cook couscous according to package directions.
• Top couscous with chicken and sauce before serving.

Crispy Baked Bananas

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 1/2 cups post Honey Bunches of Oats cereal
• 1/2 teaspoon ground cinnamon
• 4 small ripe bananas
• 1/4 cup thawed Cool Whip Topping

Directions

• Preheat oven to 375 F. Line 15x10x1-inch baking pan with foil; set aside.
• Mix crushed cereal and the cinnamon on large plate.
• Pour Sue Bee® honey onto second plate.
• Roll each banana piece in honey, then in cereal mixture until evenly coated. Place in prepared baking pan.
• Bake 15 minute or until bananas are soft. Place two banana halves in each serving dish. Top evenly with the whipped topping.
• Jazz It Up – Mix 1/4 cup shredded coconut with the crushed cereal and cinnamon before using as directed.

Honey-Ginger Sweet Potatoes

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 pounds sweet potatoes, peeled and cubed
• 3 Tablespoons grated fresh ginger
• 2 Tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper

Directions

• Preheat oven to 400 F.
• In a large bowl, toss together Sue Bee® honey, sweet potatoes, ginger, walnut oil, cardamom and pepper.
• Transfer to a large cast-iron frying pan.
• Bake for 20 minutes in the preheated oven.
• Stir the potatoes to expose the pieces from the bottom of the pan.
• Bake for another 20 minutes or until the sweet potatoes are tender and caramelized on the outside.

Beef Stir Fry

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/2 cup soy sauce
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil
• 1/2 cup onion
• 1 cup carrot
• 1 1/2 cups snow peas
• 1/2-1 lb top round steak
• 2 tablespoons peanut oil
• 2 tablespoons sesame oil
• 6 garlic cloves
• 1/4 cup cold water

Directions

• Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the Sue Bee® honey, stir to combine, add spices, stir.
• Allow to cool.
• Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refrigerate for 4 to 48 hours.
• Remove meat from marinade, drain in colander, reserve strained marinade!
• In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browned, stirring constantly.
• Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
• Cover and bring to a simmer.
• Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
• Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
• Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
• While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
• Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
• Serve with white rice.

Revved-up Power Smoothie

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 pint fresh strawberries or 2 cups frozen strawberries, stemmed and sliced, slightly thawed
• 1 cup 1 or 2 percent milk
• 1 cup (8 oz.) plain or vanilla low-fat yogurt
• 1 teaspoon vanilla extract
• 1 cup crushed ice

Directions

• In a blender or food processor container, combine all ingredients.
• Blend or process until smooth. Serve immediately.
• For variety, use 2 cups any fresh or frozen fruit or combination of fruits such as sliced strawberries and bananas or sliced peaches and whole raspberries.

Chai Crunch

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup butter
• 1 cup dried banana pieces
• 3 cups Honey Nut Cheerios
• 3 cups Wheat Chex
• 3 cups Corn Chex
• 1 teaspoon vanilla
• 1/2 teaspoon dried orange peel
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1 teaspoon instant nonfat dry milk powder
• 1 1/2 cups sliced almonds

Directions

• Heat oven to 300 F.
• In 1-quart saucepan, melt butter over medium heat.
• Remove from heat and stir in Sue Bee® honey, dry milk, all seasonings and vanilla until well mixed.
• In 15×11 roasting pan, mix all remaining ingredients. Pour butter mixture over cereal; toss until evenly coated.
• Bake at 300 for 45-60 minutes or until golden brown, stirring every 15 minutes.
• Pour mixture onto waxed paper or paper towels.
• Cool 15 minutes before serving.
• Store in tightly covered container.

Unbaked Peanut Butter and Honey Bars

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 cups granola cereal
• 1/2 cup corn syrup
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Directions

• Measure granola in a bowl.
• In a saucepan heat corn syrup with Sue Bee® honey, just to boil.
• Remove from heat.
• Add peanut butter, vanilla and salt.
• Stir until smooth.
• Pore over granola and stir until evenly blended.
• Press into a buttered 8 in cake pan.
• Chill until set.
• Cut into bars.

Honey Ginger Glazed Chicken

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/2 teaspoon five-spice powder
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 tablespoon grated ginger
• 6 cloves garlic
• 1 lb boneless skinless chicken thighs
• 1 large onion
• fresh cilantro stem

Directions

• Heat oil in the wok.
• Add onion and stir-fry until golden.
• Add chicken and stir-fry until browned.
• Add the Sue Bee® honey, garlic, ginger, fish sauce, soy sauce and five-spice powder.
• Toss to combine.
• Cook until chicken is nicely glazed and heated through.
• Place on serving platter and garnish with cilantro sprigs.

Nut Encrusted Mahi Mahi

Ingredients

• 1/3 cup Sue Bee® Honey
• mahi mahi fillet
• 1 1/2 cups corn flakes
• 1 cup macadamia nuts
• 2 tablespoons chopped parsley
• salt and pepper
• cooking spray
• 1/3 cup soy sauce
• 2 teaspoons dry mustard

Directions

• Heat oven to 350 F.
• In a food processor, pulse nuts until coarsely chopped.
• Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
• Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
• Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
• Spray the baking pan, lay the fish fillets in.
• Bake for 10 minutes.
• The fish should still be moist and delicate- not overcooked or dry.
• While the fish is baking, mix the Sue Bee® honey, soy sauce, and dry mustard until thoroughly integrated.
• Place the mahi mahi on a dinner plate with rice.
• Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
• Serve.

Peanut Honey Balls

Ingredients

1/4 cup Sue Bee® honey

1/4 cup crushed wheat flake cereal

1/4 cup peanut butter

1/4 cup nonfat dry milk solid

nonstick cooking spray nonstick cooking spray

Directions

Reserve two tablespoons crushed cereal.

Mix Sue Bee® honey and peanut butter.

Gradually add nonfat milk, mixing well.

Spray hands with non-stick cooking spray and shape into 1/2 inch balls.

Roll ball in reserved cereal.

Chill until firm, about 1 hour.

Store in refrigerator.

Chocolate Banana Bread

Ingredients

• 1 1/2 cups Sue Bee® Honey
• 1 cup butter flavored shortening
• 2 tbsp. instant cappuccino mix
• 2 tbsp. cocoa
• 3 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 bananas
• 3 eggs
• 3/4 cup chocolate chips

Directions

• Beat Sue Bee® honey, shortening, eggs and bananas.
• Mix in dry ingredients.
• Pour into two 8 1/2" x 4 1/2" loaf pans.
• Bake at 325 F for 1 1/2 hours.

Spicy Honey-Orange Chicken

Ingredients

• 1/2 cup Sue Bee® Honey
• 2-3 green onion stems
• 1 teaspoon vegetable oil
• 2 tablespoons butter
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 cup flour
• 4 boneless skinless chicken breasts
• 1/2 teaspoon crushed red pepper flakes
• 3-4 garlic cloves
• 2 teaspoons grated orange zest
• 4 tablespoons frozen orange juice concentrate
• 3 tablespoons fresh parsley

Directions

• In small bowl, combine Sue Bee® honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
• Pound chicken to approximately 1/4" thickness. Cut into bite size pieces.
• In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
• In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
• Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
• Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has Been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.