Close
Menu

Sweet and Sour Marinade for Grilled Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 3/4 cup oil
  • 3/4 cup cider vinegar
  • 2 garlic cloves
  • 1 teaspoon dried ginger
  • 1 teaspoon soy sauce
  • salt and pepper

Directions

  • Put all ingredients into a jar, close tightly, shake well.
  • Use this to marinate chicken for 2-4 hours.
  • Cook chicken on the grill.

Marinade for Grilled Salmon


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 (6 ounce) salmon fillets
  • reserved marinade
  • 1 teaspoon dill
  • 2 garlic cloves
  • 1/4 cup mango chutney
  • 1/4 cup Worcestershire sauce
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • cream cheese

Directions

  • Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
  • While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
  • Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.

Peanut Butter-Plus Sandwiches


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 3 tablespoons creamy peanut butter
  • 1 cup mashed banana
  • 3 tablespoons golden raisins
  • 1 tablespoon salted roasted sunflower seeds
  • 8 slices whole wheat bread

Directions

  • Combine peanut butter and Sue Bee® honey in a small microwave-safe bowl.
  • Microwave at high for 20 seconds.
  • Stir in banana, raisins, and sunflower seeds.
  • Spread about 1/4 cup peanut butter mixture on each of 4 bread slices.
  • Top with remaining bread slices.

Honey Lemon Chicken


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/2 cup lemon juice
  • 1 teaspoon lime juice
  • 1 teaspoon white pepper
  • 1 teaspoon sodium-free seasoning
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley flakes
  • 4 garlic cloves
  • 2 tablespoons finely chopped onions
  • 1/4 cup soy sauce
  • 6 boneless skinless chicken breast halves

Directions

  • In a large bowl, combine all ingredients except chicken.
  • Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken, seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
  • Cover and refrigerate the remaining marinade.
  • Drain and discard marinade from chicken.
  • Coat grill rack with cooking spray before starting the grill.
  • Grill chicken, uncovered, over medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

Banana/Orange Bread


Ingredients

  • 1 cup Sue Bee® Honey
  • 2 cups whole wheat flour
  • 1 tablespoon orange rind
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 ripe bananas
  • 1/2 cup raisins
  • 1 cup walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 large oranges

Directions

  • Preheat oven to 375 F.
  • Mix all the dry ingredients together in a large bowl.
  • Add all wet ingredients in a blender and mix for 15 seconds.
  • Add the blended ingredients to the dry ingredients and mix well.
  • Pour mixture into a well-greased bread pan and place on middle rack in preheated oven.
  • Bake for approximately 45 minutes.
  • Insert toothpick to test for doneness (it should come out clean).
  • Cover the loaf with foil if it is starting to brown too quickly on top.
  • Let cool for 30 minutes and then enjoy.

Honey Infused With Lavender and Vanilla

 

Ingredients

  • 1 cup Sue Bee® honey
  • 1/2 cup lavender leaves
  • 1 vanilla bean

Directions

  • Place Sue Bee® honey, lavender and vanilla in a double boiler with water in bottom.
  • Bring water to a boil, and bring honey to 185 F and keep at 185 F for 10 minutes.
  • Remove from heat and let stand 10 minutes. Strain while still warm.
  • Place in sterilized jars and cap.
  • Label and decorate the jar as needed.

Spice Glazed Pork Chops


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon clove
  • 2-3 tablespoons oil
  • 4 boneless center cut pork chops
  • salt and pepper

Directions

  • In a bowl combine Sue Bee® honey, Dijon mustard, ginger, cinnamon and clove; mix well.
  • In a skillet heat oil over med-high heat.
  • Sprinkle chops with salt and pepper; cook 2 minutes on each side, or until browned; drain the oil.
  • Reduce heat to med-low; add honey mixture; cook 10 minutes, or until done, turning the chops once.

Cheese and Honey-Glazed Carrots


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 6 large carrots
  • salt salt
  • 1 cup shredded cheese

Directions

  • Peel carrots and cut in half crosswise.
  • Cook in small amount of boiling salt water until carrots are tender (about 15 minutes, do not overcook).
  • Drain and place carrots in a greased baking dish.
  • Drizzle with Sue Bee® honey.
  • Sprinkle shredded cheese over carrots.
  • Bake at 400 F for 10 minutes, or broil until cheese melts.

Peanut Butter Balls


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/4 cup peanut butter
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup quick-cooking oat
  • 3/4 cup crispy rice cereal

Directions

  • Mix together the Sue Bee® honey, peanut butter, dry milk powder, oats and 1/4 cup of the rice cereal.
  • Shape into 1-inch balls.
  • Place remaining rice cereal in zip-top plastic bag and use a rolling pin to crush to fine.
  • Place balls in plastic bag and shake the cereal coating mix all over each.

Honey Mustard Chicken Breast


Ingredients

  • 1 cup Sue Bee® Honey
  • 4 boneless skinless chicken breasts
  • 1 cup Dijon mustard

Directions

  • Spray bottom of a crockpot with Pam.
  • Mix together Dijon mustard and Sue Bee® honey.
  • Place chicken in crockpot.
  • Cover with honey mustard.
  • Cook on low for 4 hours.

Honey Brined Herb Roasted Turkey

Ingredients

  • 1 cup Sue Bee® Honey
  • 1 whole turkey (thawed)
  • 2-3 lemons
  • 4-5 cups chicken stock
  • 1 bunch fresh sage
  • 2 bunches fresh thyme
  • 10-12 garlic cloves
  • 3-4 teaspoons fresh coarse ground black pepper
  • 2 cups kosher salt
  • 8-10 quarts water
  • 2-4 teaspoons olive oil

Directions

  • Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
  • Prepare brine by mixing water, Sue Bee® honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
  • Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
  • Pre-heat oven to 350 F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2″ deep) roasting pan.
  • Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
  • Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
  • Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 F in the thigh, or 170 F in the breast.
  • Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.

Sun Chile Honey


Ingredients

  • 2 cups Sue Bee® Honey
  • 4 red dried New Mexico chiles
  • cayenne

Directions

  • Remove the stems from the chilies and lightly crumble both the peppers and seeds.
  • Place in a clean glass jar, add the Sue Bee® honey.
  • Place the jar in a sunny window for a week.
  • Taste and if more heat is desired, add cayenne to taste.
  • Strain the honey through a fine mesh strainer and return to the jar.

Wisconsin Maple and Clover Honey Glazed Ham


Ingredients

  • 1 cup clover Sue Bee® Honey
  • 1 cup brown sugar
  • 1 cup maple syrup
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground mustard

Directions

  • Cook ham according to package directions.
  • Mix together all ingredients listed above for the glaze.
  • Brush glaze on ham when 30 minutes of cook time remain.
  • Continue baking ham uncovered until cooked through.

Honey Grilled Pork Chops


Ingredients

  • 1/3 Sue Bee® Honey
  • 1/2 cup soy sauce
  • 1 teaspoon ground ginger
  • 1 1/2 tablespoons minced garlic
  • 4 center-cut pork chops
  • 4 tablespoons brown sugar
  • 1 tablespoon sesame oil

Directions

  • Trim excess fat from chops; then prick with a fork on both sides and set aside.
  • Combine soy sauce, ginger and garlic in a small bowl; pour half of this in a shallow pan and add the chops.
  • Pour remaining sauce/marinade over the chops, then refrigerate for up to 8 hours, turning occasionally.
  • Prepare grill; spray grill rack with non-stick spray before heating.
  • Combine sugar, honey and sesame oil in a small saucepan; cook on low until sugar dissolves then remove from heat.
  • Remove chops from marinade and discard marinade.
  • Drizzle chops lightly with peanut or other oil on both sides, and grill directly over coals or heat until lightly charred.
  • Turn chops and do opposite side; then move away from direct heat.
  • Brush chops with honey glaze and cover grill.
  • Turn and baste chops several times, until meat checks done, about 30 minutes or a cut towards the bone section shows no blood and only pale pink to browned meat.

Baked Onions


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 6 large onions
  • 1/4 cup butter
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 425 F.
  • In a saucepan at medium heat, heat Sue Bee® honey, butter and salt.
  • Arrange onions in a greased baking dish and pour honey mixture over them.
  • Bake 45 minutes until onions are tender and golden brown.

Asian Ribs


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 3 lbs pork back ribs
  • 1/2 cup hoisin sauce
  • 1/3 cup ketchup
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons grated gingerroot
  • 3 garlic cloves

Directions

  • Cut ribs into 4 rib sections, place ribs in large saucepan or dutch oven.
  • Add water to cover and bring to boil.
  • Reduce heat, cover and simmer for 1 hour or until ribs are tender.
  • Drain.
  • Heat oven to 350 F.
  • Line 15x10x1-inch baking pan with foil.
  • Place wire rack in foil-lined pan.
  • Spray rack and foil with nonstick spray.
  • In a small bowl, combine all sauce ingredients, blend well.
  • Place ribs on rack, spoon most of the sauce over ribs.
  • Bake in 350 F oven for 30 minutes or until ribs are glazed and hot, basting with remaining sauce every 10 minutes.
  • (Ribs can be finished on barbecue).

Honey Garlic Drumsticks


Ingredients

  • 1 cup Sue Bee® Honey
  • 24 chicken drumsticks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped garlic
  • 2 tablespoons hot pepper sauce

Directions

  • Preheat the oven to 400 F.
  • Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
  • Meanwhile, in a medium bowl, combine the Sue Bee® honey, garlic, and hot pepper sauce; mix well.
  • Remove the drumsticks from the oven and brush with the sauce.
  • Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.

Honey Dijon Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 frozen boneless skinless chicken breasts
  • 1 teaspoon Hungarian paprika
  • 4 thin lemon slices
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried onion flakes
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder

Directions

  • Preheat oven to 350 F.
  • Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
  • Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
  • Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
  • Place in the preheated oven and bake for 30 minutes.
  • Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
  • Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
  • After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
  • Return to oven and continue baking for 10 to 15 minutes or until juices run clear when pierced with a fork.
  • Serve immediately.

Honey Mustard-canning recipe


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 3/4 cup mustard powder
  • 1 cup cider vinegar
  • 3 whole eggs

Directions

  • In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.
  • Continue to cook for 10 minutes or until thick and smooth.
  • Pour into clean, hot sterile jars and seal.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

Honey-Sesame Grilled Pork Tenderloin


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup Beer
  • 3 tablespoons sesame seeds
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon black pepper
  • 3 garlic cloves
  • 2 (3/4 lb) pork tenderloins
  • vegetable oil cooking spray
  • 4 teaspoons minced fresh rosemary

Directions

  • Combine Sue Bee® honey, beer, sesame seeds, Dijon mustard, black pepper and cloves; stir well.
  • Place pork in a heavy duty zip-top plastic bag, and pour mixture over pork; seal bag and shake until meat is well coated.
  • Marinate in the refrigerator overnight, turning bag occasionally.
  • Remove pork from marinade, reserving marinade.
  • Coat grill rack with cooking spray; place on grill over medium-low to medium hot coals. I have a gas grill and spray the top rack with cooking spray before lighting the grill.
  • Place pork on rack; grill, covered, 30 minutes or until meat thermometer inserted in thickest part reads 160 F, turning often and basting with marinade (I turn and baste every 5-10 minutes).
  • Let stand 10 minutes.
  • Slice diagonally across grain into thin slices and garnish if desired.

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today