Honey Butter

Ingredients

• 1 cup Sue Bee® Honey
• 1 lb butter
• 1/4 lb margarine
• 6 tablespoons marshmallow creme

Directions

• Place into bowl and beat with an electric mixer until fluffy.

Honey Garlic BBQ Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups ketchup
• 1 tablespoon water
• 2 tablespoons cornstarch
• 1 pinch ground black pepper
• 1 pinch white pepper
• 1 pinch crushed red pepper flakes
• 1 pinch paprika
• 2 tablespoons cajun seasoning
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 2 tablespoons hot sauce
• 1 cup water
• 1 head garlic
• 1/2 cup butter

Directions

• In a large saucepan over medium low heat, mix together Sue Bee® honey, ketchup, garlic, 1 cup of water, hot sauce, molasses, brown sugar, Worcestershire sauce, soy sauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper.
• Allow the mixture to simmer approximately 30 minutes.
• In a small bowl, dissolve cornstarch in 1 tablespoon of water.
• Adjust amount of water as needed to fully dissolve cornstarch.
• Stir into the sauce mixture.
• Continue simmering approximately 15 minutes.
• Stir butter into the sauce mixture.
• Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken.
• Serve over meats prepared as desired.

Honey Almond Butter

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup butter
• 1 tablespoon brown sugar
• 1/2 teaspoon almond extract

Directions

• In a small mixing bowl, beat Sue Bee® honey, butter, brown sugar and extract until light and fluffy.
• Transfer to a sheet of plastic wrap; roll into a log.
• Refrigerate until chilled. Unwrap and slice or place on a butter dish.

Chicken Breasts with Rosemary Honey Butter

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups butter
• 1 cup light olive oil
• 1/8 cup chopped fresh rosemary
• 6 whole boneless skinless chicken breasts

Directions

Rosemary Honey Butter

• Mix all ingredients in blender till smooth.

Chicken

• Pound chicken breasts between two sheets of plastic wrap to 1/4" thick.
• Season with salt and pepper.
• Brush chicken well with Rosemary Honey Butter.
• Grill until well-browned and cooked through, about 10 minutes, brushing occasionally with Rosemary Honey Butter using only what you need to keep chicken basted.
• Refrigerate left over butter for biscuits, rolls, other bread or for grilled pork or fish.

Ham-filled Biscuits With Honey-Mustard Dipping Sauce

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 (12 ounce) can pillsbury big country refrigerated buttermilk biscuits
• 1 tablespoon stone ground mustard
• 2 tablespoons chopped green onions
• 1/4 cup butter
• 20 slices deli-sliced cooked ham
• 3 tablespoons stone ground mustard
• 2 tablespoons mayonnaise

Directions

• Heat oven to 400 F.
• Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• Bake for 10 to 14 minutes or until golden brown.
• Place on wire rack to cool.
• Meanwhile, in a small bowl, combine onions and butter, mix well.
• Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• In another bowl, combine dipping sauce ingredients; blend well.
• Transfer to small serving dish.
• Serve the sandwiches arranged around the dipping sauce on a platter for serving.

Cinnamon-Cardamom Honey

Ingredients

• 1 cup Sue Bee® Honey
• 5 cinnamon sticks
• 1 tablespoon cardamom pod

Directions

• Bring all ingredients to a boil; reduce heat immediately and simmer for 5 minutes.
• Remove from heat and let stand for 24 hours.
• Reheat over low heat and strain to remove cinnamon sticks and cardamom.
• Place in sterilized jars and garnish with fresh cinnamon sticks.

Homemade Honey Mustard

Ingredients

• 1/4 cup Sue Bee® Honey
• 2/3 cup Dijon mustard
• 1/2 cup sour cream
• 1/4 teaspoon Worcestershire sauce

Directions

• Mix well, enjoy.

Sue Bee® Honey Fire Cider

Ingredients

• 1 cup Sue Bee® honey
• 1 quart vinegar
• 1/4 cup grated fresh horseradish
• 1 onion
• 1 head garlic
• 2 tbsp powdered turmeric
• cayenne pepper

Directions

• In a glass or stainless steel sauce pan heat vinegar on the stove to where it is warm, but not boiling.
• Fill a clean glass jar with horseradish, onion, garlic, turmeric, and a pinch or two of Cayenne pepper.
• Pour in the warmed vinegar and cap with an acid-proof lid.
• Store in a warm place 3 to 4 weeks; shaking a few times a week.
• Strain mixture and add enough Sue Bee® honey to suit your taste.
• Rebottle fire cider and refrigerate.
• Don’t consume more than 1 to 2 tablespoons every 2 to 3 hours.

Chicken Breasts with Spicy Honey Orange Glaze

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon orange zest
• 1 clove garlic
• 1/2 teaspoon salt
• 1 1/4 teaspoons red pepper flakes
• 4 boneless skinless chicken breast halves
• 1 tablespoon margarine
• 1/2 teaspoon vegetable oil

Directions

• In small bowl, combine Sue Bee® honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
• Rinse chicken with cold water and pat dry. Season lightly with salt.
• In large nonstick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
• Turn chicken, cook another 4 minutes until just cooked through.
• Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
• Serve chicken breasts with honey-orange glaze spooned over the top.

Egg Roll Dipping Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup cashew nuts
• 1 pinch powdered saffron
• 1/2 teaspoon tamarind pulp
• 1 teaspoon balsamic vinegar
• 4 teaspoons white vinegar
• 1 teaspoon cumin
• 1 teaspoon fresh ground black pepper
• 1 tablespoon sugar
• 2 green onions
• 2 garlic cloves
• 2/3 cup fresh cilantro
• 1/4 cup olive oil

Directions

• Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
• Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
• They should be about half the size of a grain of rice.
• Combine the Sue Bee® honey, vinegars, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
• Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
• Pour blended sauce into small bowl and add oil. Stir by hand.
• Cover and refrigerate at least 30 minutes before serving.

Honey Mustard Pasta Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup dry pasta
• 1 cup cooked ham
• 1/2 cup diced tomato
• 3 tablespoons mustard
• 2 tablespoons wine vinegar
• 1/2 teaspoon ground black pepper
• 1 garlic clove
• 1/4 cup cheddar cheese

Directions

• Cook pasta in 2 quarts of salted boiling water until done to taste.
• While pasta is cooking, add Sue Bee® honey, mustard, vinegar, pepper and garlic to the bottom of a serving dish.
• Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated by the dressing.
• Top with cheddar cheese.

Strawberry Omelet

Ingredients

• 1/2 cup Sue Bee® Honey, divided
• 1 cup milk
• 6 eggs
• 3/4 cup flour
• 1/4 cup margarine
• 1 teaspoon almond flavoring
• 1/2 teaspoon salt
• 2 cups strawberries
• 1/4 cup strawberry jam

Directions

• Preheat oven to 350 F.
• Beat together 1/4 cup Sue Bee® honey, milk, eggs, flour, margarine, almond flavoring and salt.
• Pour mixture into a 9-inch deep dish pie pan that has been sprayed with nonstick coating.
• Bake for 25 to 35 minutes or until puffy and done in the middle.
• Hull and slice strawberries.
• Mix with remaining Sue Bee® honey and jam.
• Pour into center of warm omelet.

Chocolate Fondue

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup half and half
• 9 oz chocolate bar
• 1 teaspoon vanilla extract
• 1/4 cup almonds

Directions

• Heat Sue Bee® honey and half and half in fondue pot over direct heat.
• Reduce heat, add chocolate and stir constantly until melted.
• Add remaining ingredients.
• Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.

Strawberry Pie

Ingredients

• 1/2 cup Sue Bee® Honey
• red food coloring
• 3 tablespoons strawberry gelatin
• 1/4 teaspoon vanilla
• one 9-inch baked pie shell
• dash salt
• 1 cup water
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 1-1/2 pints (3 cups) strawberries

Directions

• Combine Sue Bee® honey, sugar, cornstarch, water and salt and bring to a boil.
• Remove from heat and mix in gelatin, vanilla and a few drops of red food coloring.
• Cool.
• Fold in strawberries and pour into baked pie shell.
• Keep refrigerated until ready to serve.
• Top with whipped cream if desired.

Strawberry Angel Food Cake

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 package strawberry gelatin
• 1-1/4 cups water
• 1 lb strawberries
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/4 cup powdered sugar
• 1 loaf angel food cake

Directions

• Dissolve gelatin in boiling water and stir in strawberries and Sue Bee® honey.
• Cool until it begins to thicken.
• Tear cake into chunks and put in bottom of 9×13-inch pan.
• Whip together cream, powdered sugar and vanilla until mixture forms stiff peaks.
• Reserve 1 cup of gelatin mixture.
• Fold whipped cream into remaining gelatin.
• Pour over cake pieces.
• Pour remaining gelatin over top and refrigerate until set.

Peanut Bars

Ingredients

Crust

• 3 cups flour
• 1 cup brown sugar
• 1 cup margarine

Toppings

• 1/2 cup Sue Bee® Honey
• 2-12 oz package butterscotch chips
• 2 tablespoons margarine
• 3 cups roasted peanuts
• 1 tablespoon water

Directions

Crust

• Cut margarine into flour and brown sugar until mixture is crumbly.
• Press into bottom of 11×16-inch jelly roll pan or cookie sheet.
• Bake 10 minutes at 350 F.

Toppings

• Melt Sue Bee® honey, butterscotch chips, margarine and water together.
• Spread over crust and sprinkle with peanuts.
• Bake an additional 5 minutes or until bubbly around the edges.

Chocolate Covered Caramel Corn

Ingredients

CARAMEL CORN

• 1/2 cup Sue Bee® Honey
• 7 quarts popped pop corn
• 2 cups brown sugar
• 1 teaspoon salt
• 1/2 cup oleo
• 1 teaspoon vanilla
• 1 teaspoon baking soda

CHOCOLATE COATING

• 1/2 cup Sue Bee® Honey
• 1-12 oz. package semi-sweet chocolate chips
• 2 tablespoons water
• 1/2 cup oleo

Directions

CARAMEL CORN

• Bring all ingredients, except pop corn and baking soda, to a boil.
• Continue boiling for 5 minutes.
• Remove from heat and stir in baking soda until foamy.
• Place popcorn in a large pan or 2 cookie sheets.
• Pour foamy mixture evenly over pop corn and stir in.
• Bake caramel corn mixture for 1 hour at 250 F, stirring every 15 minutes.
• When done caramel corn will be well coated.
• Let cool and break apart.

CHOCOLATE COATING

• Stir all ingredients in a microwave safe bowl.
• Microwave 2 to 4 minutes stirring well after every 30 seconds, until melted.
• Do not over microwave or chocolate will get chunky.
• Pour melted chocolate mixture over cooled caramel corn and mix until well coated.
• Spread evenly over 2 greased cookie sheets and refrigerate or freeze until chocolate hardens.
• Refrigerate any uneaten caramel corn.

Sue Bee® Festiva Salad

Ingredients

• 1/2 cup Sue Bee® Honey
• 5 red apples, chopped
• 1 cup canned pineapple chunks
• 1 cup celery
• 1 cup raisins
• 1/2 cup walnuts
• 1/2 cup non-fat mayonnaise
• 1/2 cup miniature marshmallows

Directions

• Combine all ingredients and chill before serving.

Honey of a Tortellini Salad

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 oz can black olives
• 1 cup raw broccoli florets
• 1 red onion
• 1 red and/or yellow bell pepper
• 9 oz package cheese tortellini
• Salt and pepper to taste
• 2/3 cup light olive oil or vegetable oil
• 2 teaspoon dried sweet basil
• 6 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 1 tablespoons Dijon mustard
• 8 cherry tomatoes

Directions

• In medium bowl whisk together Sue Bee® honey, Dijon, lemon juice, vinegar and basil.
• Gradually whisk in oil.
• Season with salt and pepper; set aside.
• In large bowl combine tortellini, bell pepper, onion, broccoli, olives and tomatoes.
• Pour enough dressing over to thoroughly coat; toss gently.
• Cover and refrigerate 1 hour or overnight.
• Serve cold or at room temperature with remaining dressing.

Chicken Rice Soup

Ingredients

• 2 tablespoons Sue Bee® Honey
• 6 cups chicken broth
• 1 teaspoon pepper
• 2 teaspoon salt
• 1 tablespoon parsley
• 2 potatoes
• 1/2 cup carrots
• 1/2 cup frozen peas
• 3 celery stocks
• 1 onion
• 1 cup white rice
• 1/2 cup chicken meat

Directions

• Bring broth to a boil in a large pot.
• Add remaining ingredients and simmer for 30 minutes.