Nutty Honey Apple Crisp

Ingredients

CRUST

• 1/2 cup Sue Bee® Honey
• 6 cups apples
• 2 tablespoons flour
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

TOPPING

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1/4 cup walnuts

Directions

CRUST

• Mix all ingredients together and spread in a 9 x 13-inch baking pan.

TOPPING

• Mix all ingredients until crumbly.
• Sprinkle crumb topping over apple mixture.
• Bake at 375 F for 30 – 40 minutes.

Coconut Macaroons

Ingredients

• 1/4 cup Sue Bee® honey
• 14 ounce can sweetened and condensed milk
• 1 egg white
• 4 cups angel coconut
• 1 teaspoon almond extract
• 1/3 cup flour
• 1/2 teaspoon baking powder
• salt
• 48 maraschino cherry halves

Directions

• Combine Sue Bee® honey, sweet and condensed milk, egg white, angel coconut and almond extract.
• Stir in flour, baking powder and salt.
• Drop by teaspoonfuls on a well greased baking sheet.
• Lightly press a maraschino cherry half into each unbaked cookie.
• Bake at 350 F for about 12 minutes or until coconut is lightly browned.
• Remove from sheet immediately and let cool on waxed paper.

Berries With Banana Cream (Fat Free)

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/2 cup plain fat-free yogurt
• 3 frozen bananas
• 1 cup fresh strawberries
• 1 cup fresh blueberries

Directions

• Peel the bananas and slice them into rounds. Keep the rounds frozen until you are ready to make and eat.
• In a blender or food processor put the yogurt and Sue Bee® honey and blend until mixed.
• Add the banana rounds and process until smooth.
• Put some banana cream in the bottom of each parfait glass.
• Add some sliced strawberries and some blueberries.
• Add more cream and more berries until all your supplies are used up.

Honey and Lemon Beef Jerky

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 lbs very lean sirloin Beef
• 1 clove garlic
• 1/2 cup soy sauce
• 4 tablespoons lemon juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Directions

• Combine Sue Bee® honey, garlic, lemon juice, soy sauce, salt and pepper, and marinate steak strips in this overnight in a plastic zipper bag.
• The next day, cover oven rack beneath with foil for easy clean-up.
• Preheat oven to 180 F.
• Place slices on a baking rack, prop oven door slightly with an oven mitt to allow humidity to escape, and dry meat on racks.
• In my oven, the process took about 6-1/2 hours.
• Check meat after 5 hours; it could take as long as 7 hours.
• Blot any grease spots that may come up.

Cream Filled Crescents

Ingredients

• 3 tablespoons Sue Bee® Honey
• 4 ounces cream cheese
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 1 dash cinnamon
• 1/4 cup sliced almonds

Directions

• Preheat oven to 375 F.
• Mix cream cheese and 2 tablespoons of Sue Bee® honey; stir in almonds/pecans.
• Unroll crescent roll dough; separate into 8 triangles.
• Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up loosely starting at shortest side of triangle, rolling to opposite point.
• Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
• Bake 12-14 minute or until brown. Serve rolls warm, drizzled with remaining Sue Bee® honey and any topping you like!

Wholesome Granola Bar

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 1/2 cups low-fat granola
• 1/4 cup firmly packed brown sugar
• 2 egg whites
• 1/2 teaspoon ground cinnamon
• 1/3 cup slivered almond
• 1/2 cup whole wheat flour
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1 cup old fashioned oats
• 2 tablespoons vegetable oil

Directions

• Butter or spray 8×8-inch baking pan.
• Preheat oven to 350 F.
• Combine granola, oatmeal, cranberries, raisins, flour, almonds and cinnamon in large mixing bowl.
• In smaller bowl, lightly beat egg whites. Stir in Sue Bee® honey, brown sugar and oil.
• Stir in honey mixture into dry ingredients until all coated.
• Press evenly into pan.
• Bake 20-25 minutes or until golden brown.
• Let cool fully then cut into bars.

Thai Noodles With Spicy Peanut Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 12 ounces linguine
• 3 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1/4 cup creamy peanut butter
• 1/2 tablespoon ground ginger
• 3 tablespoons minced fresh garlic
• 2 cups frozen stir-fry vegetables
• 1 cup finely shredded carrot
• 1/2 cup green onion
• 4 tablespoons sesame oil
• 1/2 tablespoon chili-garlic sauce

Directions

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 tablespoons of sesame oil and toss to coat; set aside.
• Heat remaining 2 tablespoons of sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add Sue Bee® honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes; pour sauce over pasta and toss well.
• Transfer to platter and serve warm; garnish with additional green onions, if desired.

Gingercake

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/3 cup sugar
• 1 tablespoon apple cider
• 1/2 cup apple jelly
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup apple cider
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/3 cups flour
• 1/4 cup light molasses
• 1/4 cup shortening
• 1/2 cup chopped walnuts

Directions

• Cream sugar and shortening in a large bowl until light and fluffy.
• Beat in molasses and Sue Bee® honey.
• Combine dry ingredients and add 1/2 to the creamed mixture; beat until moistened.
• With mixer running at low speed, blend in hot cider.
• Add remaining dry ingredients, mixing well.
• Add egg and vanilla; beat for one minute on medium speed.
• Spread batter in a greased 8 inch square baking pan.
• Bake in a preheated 350 F oven 25 to 30 minutes or until a pick inserted in the middle comes out clean.
• Cool in pan for 10 minutes.
• Prepare glaze by stirring apple jelly and apple cider together in a small pan.
• Cook over low heat, stirring frequently, until jelly is melted and mixture is smooth.
• Spoon hot glaze over the cake and sprinkle with walnuts.
• Cool.
• Top with whipped cream or a mixture of 8 oz whipped cream and 1/2 cup sour cream and sprinkled with a little bit of cinnamon or ginger.

Sweet Potato and Chile Soup

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 ounce butter
• 1 medium onion
• 2 garlic cloves
• 1 quart chicken stock
• 3 medium sweet potatoes
• 1/2 cup heavy cream
• 1 tablespoon pureed chipotle pepper
• salt and pepper

Directions

• Cook onions and garlic in butter until translucent in large sauce pan.
• Add stock and sweet potatoes, simmer until tender around 45 minutes.
• Add Sue Bee® honey, cream, and peppers, remove and puree until smooth.
• Garnish with honey and cream.

Honey-Mustard Pecan Chicken Thighs

Ingredients

• 3/4 cup Sue Bee® Honey
• 1 cup finely chopped pecans
• 2 cloves garlic
• 3/4 cup Dijon mustard
• 1 teaspoon salt
• 8 boneless skinless chicken thighs
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon curry powder

Directions

• Place chicken thighs in a shallow dish.
• In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
• In another bowl, add 1/2 cup Sue Bee® honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
• Cover and refrigerate for 2 hours.
• Take chicken out of marinade and discard marinade.
• Dredge chicken in pecans then place chicken on a lightly greased rack in a foil lined broiler pan.
• Bake at 375 F for 40 minutes or until chicken is done.
• In a small bowl, combine the remaining Sue Bee® honey, the remaining mustard, and the curry.
• Serve the sauce with the chicken.

Honey Lime Chicken

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/3 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• 10 ounces boneless skinless chicken breasts
• 1 tablespoon butter
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce

Directions

• In a large resealable plastic bag, combine flour and cayenne.
• Add chicken, a few strips at a time, and shake to coat.
• In a skillet, brown chicken in butter on all sides.
• Combine the Sue Bee® honey, lime juice, brown sugar and Worcestershire sauce; pour over chicken.
• Cook for 1-2 minutes or until juices run clear and sauce is thickened.

Honey Baked Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 8 chicken drumsticks
• 1 packet French onion soup mix
• 4 potatoes
• 2 carrots
• 1/2-3/4 cup water

Directions

• In a casserole dish combine the soup mix and water.
• Mix together well.
• Add the chicken pieces and turn to coat in the sauce.
• Arrange the vegetables in the dish and wet them all over with the sauce also.
• Drizzle the Sue Bee® honey all over the dish.
• Bake, covered in a 325 F oven for 1 1/2 hours.
• After the first hour of cooking remove the lid, stir and cook for the final half hour without the lid on.

Holiday Beans With Cranberries

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 lb frozen cut green beans
• 1 teaspoon grated orange rind
• 1/2 cup dried cranberries
• 1/4 cup bacon bit

Directions

• Cook beans to tender crisp.
• Adding orange peel before cooking, drain.
• Stir in cranberries and Sue Bee® honey.
• Top with bacon bits.
• Heat through.

Jewish Honey Cake

Ingredients

• 1 cup Sue Bee® Honey
• 3 large eggs
• 1 teaspoon cinnamon
• 1 cup dark brown sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 3 1/2 cups all-purpose flour
• 1 cup warm strong black coffee
• 1/3 cup vegetable oil
• 1 fresh lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 cup slivered almond

Directions

• Preheat the oven to 350 F and grease and flour a 10-inch tube pan.
• Place the Sue Bee® honey, eggs, lemon juice, lemon rind, oil and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

Baked Yams With Ginger and Honey

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 pounds yams
• 3 tablespoons ginger
• 2 tablespoons canola oil
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper

Directions

• Preheat oven to 400 F.
• In a large bowl, toss together all ingredients; transfer to a 9-by-13-inch pan.
• Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).

Honey Apple Noodle Kugel

Ingredients

• 1/2 cup Sue Bee® Honey
• 12 ounces wide egg noodles
• 6 eggs
• 1/2 cup sugar
• 1 cup raisins
• 1 (20 ounce) can apple pie filling
• 2 teaspoons lemon juice

Directions

• Preheat oven to 350 F and lightly spray your 13 x 9 baking pan with cooking spray.
• Mix everything together.
• Bake for 1 hour.

Colored Popcorn Balls

Ingredients

• 1/2 cup sugar
• 1/4 cup margarine
• 1/2 cup Sue Bee® Honey
• 1/2 teaspoon salt
• Few drops food color
• 8 cups Jolly Time Popcorn

Directions

• Heat all ingredients except popcorn to simmering in a large pan over medium-high heat, stirring constantly.
• Stir in popcorn.
• Cook, stirring constantly, until popcorn is well coated, about 3 minutes.
• Cool slightly and shape into balls with buttered hands.

Western Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 large chicken breasts
• 1 envelope onion dry soup mix
• 1/4 cup ketchup
• 1/2 cup Western dressing
• 1/2 tsp. chili powder

Directions

• Spray a 9×9-inch baking dish with non-stick vegetable spray.
• Sprinkle dry soup mix over bottom.
• Lay chicken on top of soup mix.
• Mix together remaining ingredients and pour over chicken.
• Bake at 375 F for 45 to 60 minutes turning chicken over half way through.

Honey Sesame Dump Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup Beer
• 3 tablespoons sesame seeds
• 2 tablespoons Dijon mustard
• 1/2 teaspoon pepper
• 2 cloves garlic
• 1 1/2 lbs chicken pieces

Directions

• Preheat oven to 350 F.
• Place all ingredients into a large baking dish, turn chicken to coat.
• Bake until chicken juices run clear; 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.

Easy Oven Pork Chops

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 lb pork loin chop
• salt
• pepper
• 3 tablespoons low sodium soy sauce
• 3 tablespoons ketchup

Directions

• Preheat oven to 350 F.
• Sprinkle both sides of chops with salt and pepper; place in a lightly greased/sprayed baking dish.
• Mix remaining ingredients and evenly pour over pork chops.
• Cover and bake at 350 F for about 45 minutes, or until pork is slightly pink in center.
• Uncover and bake 5 minutes longer.
• Serve.