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Sue Bee® Honey Mustard Chicken

 

Ingredients

  • 1/8 cup Sue Bee® honey
  • 3 tbsp wheat germ
  • 1 tbsp Dijon mustard
  • 1 tbsp canned apricot nectar
  • 3/4 tsp reduced sodium soy sauce
  • 6 bone-in skinless chicken breast halves

Directions

  • Preheat oven to 375 F.
  • In a small bowl, mix together the Sue Bee® honey, wheat germ, mustard, apricot nector or jam, and soy sauce until well blended.
  • Arrange the chicken pieces, bone side down, on a baking sheet.
  • Spread the wheat germ mixture evenly over the chicken breasts.
  • Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.

Honey Curry Sweet Potato Soup

Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/4 cup cilantro
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 2-3 teaspoons curry powder
  • 1 red bell pepper
  • 1 tablespoon olive oil
  • 1 medium russet potato
  • 1 lb sweet potato
  • 5 cups chicken stock
  • 4 garlic cloves
  • 1 onion
  • popcorn

Directions

  • Peel and chop the potatoes into chunks
  • Heat oil over medium heat in soup pot.
  • Add onion, saute until translucent.
  • Add garlic, saute 1 minute.
  • Add stock and potatoes.
  • Cover and simmer until potatoes are tender.
  • Puree mixture.
  • Return pureed soup to pot, over low heat.
  • Add Sue Bee® honey, curry powder, chili pepper, ginger, and bell pepper.
  • Simmer and adjust seasonings.
  • Serve with Sue Bee® honey drizzled on top and eat with popcorn.

Ginger Peanut Chicken Pasta


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 1 lb penne pasta
  • 4 teaspoons crushed red pepper flakes
  • 3 tablespoons fresh cilantro
  • 1 teaspoon fresh ginger
  • 2 garlic cloves
  • 2 tablespoons reduced sodium soy sauce
  • 2 limes
  • 1/4 cup creamy peanut butter
  • 2/3 cup 1% low-fat milk
  • 1 tablespoon cornstarch
  • 3 boneless chicken breasts
  • 1/4 cup chopped chives

Directions

  • Cook chicken in skillet, approximately 2-3 minutes per side.
  • Take chicken out of skillet and set aside.
  • In small bowl, dissolve corn starch in 2 T. milk.
  • Stir in remaining milk and add to skillet.
  • Cook for 1 minute, or until thick and bubbly.
  • Reduce heat to low.
  • In another small bowl, mix Sue Bee® honey, peanut butter, lime juice, soy sauce, garlic, ginger and red pepper.
  • Stir into milk mixture until smooth.
  • Add chicken, chives and cilantro.
  • Toss with pasta.

Cold Strawberry Soup


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 cups sour cream
  • 3 cups 2% low-fat milk
  • 1 tablespoon vanilla extract
  • 1 cup brown sugar
  • 1 pint washed strawberries
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • sliced strawberries

Directions

  • Blend all ingredients.
  • Serve cold.

Honeyed-Roast Carrots


Ingredients

  • 1 cup Sue Bee® Honey
  • 3 to 4 pounds baby carrots
  • salt and freshly ground black pepper

Directions

  • Heat the oven to 375 F.
  • Bring a pot of salted water to a rolling boil and blanch the carrots for 4 to 5 minutes.
  • Drain carrots in a colander and place in a single layer in a baking pan; season with salt and pepper, to taste.
  • Brush the carrots liberally with Sue Bee® honey and bake until the honey has caramelized, 7 to 8 minutes.

Ginger Beef and Pineapple Skewers


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup soy sauce
  • 2 red onions
  • 3 green bell peppers
  • 1 large fresh pineapple
  • 3 lbs boneless beef sirloin
  • 1 green onion
  • 3/4 cup oil
  • 1 1/2 teaspoons ginger powder
  • 1 1/2 teaspoons garlic powder
  • 2 tablespoons white vinegar
  • 10 long metal skewers

Directions

  • In a small bowl, mix together Sue Bee® honey, soy sauce, vinegar, ginger, garlic, oil and green onion.
  • Transfer marinade to a large heavy-duty Ziplock freezer bag or a glass dish.
  • Add in the cubed beef; seal bag and turn to coat Beef well.
  • place in the fridge for a minimum of 8 hours or overnight.
  • When ready to grill, drain the marinade and discard.
  • Skewer Beef, pineapple chunks and veggies in an alternating pattern.
  • Grill over hot coals for about 18-20 minutes.

Honey-Mustard Chicken (Crock Pot)


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 tablespoons butter
  • 1/2 cup sweet-hot mustard
  • 1 teaspoon salt
  • 1 tablespoon curry powder

Directions

  • Brown chicken in skillet and transfer to slow cooker.
  • Melt butter is a small saucepan. Remove from heat and add all other ingredients, stirring well. Pour over chicken.
  • Cook on low for 4 to 6 hours.
  • Serve with rice.

Cinnamon Sweet Pumpkin Dessert


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 (15 ounce) can pumpkin
  • 1 medium sweet potato
  • 1 cup 2% low-fat milk
  • 2 teaspoons cinnamon

Directions

  • Peel the sweet potato, cut it into small cubes and place in a medium sauce pan.
  • Add about 1 1/4 cups water; cook, covered, about 15-20 minutes, or until the sweet potato is tender; drain the remaining water.
  • Combine the Sue Bee® honey, cooked sweet potato, pumpkin, milk and cinnamon in a medium sauce pan.
  • Cook over medium heat until heated through.
  • Beat with an electric mixer on high or process in the blender.
  • Return to saucepan and cook a few minutes longer.
  • Serve warm.

Barbecue-Grilled Honey Onion


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 red onions
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard

Directions

  • Slice tops off onions and peel, keeping root end intact.
  • Slice onions in half through the root.
  • Cut each half into 4-6 wedges, though the root so wedges hold together.
  • In a small bowl, mix together Sue Bee® honey, soy sauce and mustard.
  • Add onion pieces and toss to coat; let stand for 1-2 hours.
  • Place onions in grill basket and cook 10-15 minutes until tender.

Chilled Strawberry Pecan Soup


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 cups plain yogurt
  • 2 cups apple juice
  • 1 cup sour cream
  • 1 1/2 ounces strawberry liqueur
  • 1 pint strawberries
  • 1/2 cup pecans
  • 1/2 cup whole pecans
  • 6 sprigs mint

Directions

  • Puree in a blender the Sue Bee® honey, yogurt, apple juice, sour cream and strawberry liqueur.
  • Puree half the strawberries in a food processor. Add to the mixture in the blender along with the finely chopped pecans. Puree all again.
  • Pour the pureed soup into a large serving bowl. Add the remainder of the strawberries and the whole pecans and stir inches.
  • Garnish soup with the mint leaves.

Blueberry Bran Breakfast Treats


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 1/2 cups wheat bran
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons olive oil
  • 1 large egg
  • 1 medium banana
  • 3/4 cup 1% low-fat milk
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons baking soda
  • 2 tablespoons ground flax seed
  • 1 cup whole wheat flour
  • 1 cup fresh blueberries

Directions

  • Preheat oven to 400 F and lightly spray a nonstick miniature muffin pan with cooking oil spray.
  • In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon and salt; set aside. In another medium bowl using a hand mixer or blender, combine the Sue Bee® honey, milk, banana, egg, olive oil and vanilla extract until smooth.
  • Make a well in the center of the dry ingredients. Pour in one-third of the liquid mixture and stir until smooth. Slowly add remaining liquid mixture and stir until combined.
  • Add blueberries and stir again; do not over mix.
  • Carefully spoon 2 tablespoons of batter into each muffin cup.
  • Bake approximately 8 minutes, or until the tops spring back when pressed gently, do not over bake.
  • Place pan on a wire rack and cool 10 minutes before removing muffins from cups.

Diabetic Peanut Butter Cookies


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 1/4 cup margarine
  • 1 cup creamy style peanut butter
  • 1/4 cup egg substitute
  • 1/2 teaspoon vanilla extract
  • 1 cup Splenda sugar substitute
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 350 F.
  • In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
  • Add Sue Bee® honey, egg substitute and vanilla, beating on high speed; approximately 1 minute.
  • Add Splenda, beating on medium speed until well blended; approximately 30 seconds.
  • In small bowl, combine flour, baking soda and salt.
  • Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended; about 1 minute.
  • Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
  • Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
  • Bake 7-9 minutes or until light brown around the edges.
  • Cool on wire rack.

Simple Sesame Ginger Chicken


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/2 cup soy sauce
  • 1 tablespoon roasted sesame seeds
  • 3 teaspoons fresh ginger
  • 3-4 chicken breasts

Directions

  • Blend the Sue Bee® honey, soy sauce, sesame seeds and ginger well.
  • Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce.
  • Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.

Chilled Beet Soup With Chives


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 2 tablespoons olive oil
  • 3 medium carrots
  • 1 onion
  • 3 tablespoons balsamic vinegar
  • sliced beet
  • 2 cups buttermilk
  • salt and pepper

Directions

  • In a large nonstick skillet, heat oil over low heat.
  • Add carrots and onion.
  • Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes.
  • Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced.
  • Working in batches, add beets with their liquid, Sue Bee® honey and carrot mixture to blender; puree.
  • Transfer to a large bowl, mix in the buttermilk and season with salt and pepper.
  • Chill until cold, about 3 hours.
  • To serve, ladle into bowls or mugs and top with chopped chives and sour cream.

Oat and Fig Squares


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 24 dried mission figs
  • 1/4 cup canola oil
  • 1/4 cup nonfat milk
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup rolled oat
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  • Preheat oven to 350 F .
  • Put figs in a small saucepan, cover with water, and bring to a boil.
  • Turn off heat and let figs soften for 5-7 minutes. Do not drain.
  • Lightly coat an 8×8-inch baking pan with cooking spray.
  • In a small bowl, mix Sue Bee® honey, canola oil and milk.
  • In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
  • Remove softened figs from water and place in a blender or food processor.
  • Add 3 tablespoons of water and puree until smooth.
  • Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom.
  • Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through.
  • Pat lightly to flatten.
  • Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack.

Sweet and Sour Cabbage Soup With Raisins


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 1 lb lean ground Beef
  • 1/2 teaspoon salt
  • 1/4 cup golden raisin
  • 2 tablespoons fresh lemon juice
  • 4 cups water
  • 1 (15 ounce) can stewed tomatoes
  • 1/2 cabbage
  • 1 medium onion
  • 1/2 teaspoon black pepper

Directions

  • Brown the beef in in large dutch oven or stock pot over medium high heat.
  • After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat; about 10 minutes.
  • Drain any excess grease from the meat and onions, and return to the pan.
  • Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally; about 15 minutes.
  • Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like; about 30 minutes.
  • Serve with additional lemon juice and fresh ground pepper to taste.

Tri-Tip Roast


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 2 1/2-3 lbs tri-tip roast
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1 package tenderizing Beef marinade
  • 1/3 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 2/3 cup vegetable oil
  • 1 teaspoon crushed rosemary

Directions

  • Combine all ingredients, except garlic and rosemary, and blend well.
  • Place roast in an oven-proof baking dish.
  • Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
  • Preheat oven to 425 F.
  • Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  • Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 F for medium-rare.
  • Remove from oven and allow to rest about 5 to 10 minutes.
  • Carve against the grain and serve, using the juices as a gravy.

Spiced Fruit and Cream Soup


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 2 1/2 cups grapes
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons nutmeg
  • 1 tablespoon cinnamon
  • 1/4 cup powdered sugar
  • 3/4 cup cold water
  • 3/4 cup flour
  • 1/3 cup mango juice
  • 1/3 cup orange juice
  • 1 1/2 cups milk
  • 1/2 cup yogurt
  • 3/4 cup cream
  • 1 banana
  • 2 oranges
  • 1/2 teaspoon cardamom

Directions

  • Dice the oranges into slightly smaller-then-bite-size pieces.
  • Cut each grape in half.
  • Mash the banana into a smooth pulp with a fork or blend in a food processor.
  • Mix prepared fruit and all ingredients except flour and water in a large saucepan and cook at medium heat.
  • Mix flour and water together until there are no lumps; add to soup.
  • Continue to cook on medium heat for 3-5 minutes, stirring occasionally
  • Reduce to low heat and cover; let simmer for 3-5 minutes more.
  • Serve warm, garnish with fresh fruit.

Chinese Casserole


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 cups chow mein noodles
  • 1 teaspoon ginger
  • 1/2 teaspoon pepper
  • 1/4 cup soy sauce
  • 1 onion
  • 1/4 cup milk
  • small can cream of chicken soup
  • small can cream of mushroom soup
  • 10 oz can chicken
  • 3 celery stalks
  • 1/2 cup cashews

Directions

  • Mix everything except noodles and cashews together in a 2 quart baking dish.
  • Bake 30 minutes at 350 F.
  • Stir in noodles and cashews and bake another 15 minutes.

Baked Honey Granola


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 1/3 cup slivered almond
  • 1/4 cup light olive oil
  • 1/2 cup craisins

Directions

  • Preheat oven to 325 F.
  • In a large bowl, combine oats, brown sugar, cinnamon, salt and almonds.
  • In a glass measuring cup, warm Sue Bee® honey in microwave for about 30 seconds.
  • Add olive oil to the honey and stir.
  • Drizzle the honey-oil over the dry ingredients and mix to combine. Spread the mixture on a baking sheet sprayed with Pam.
  • Bake granola until golden and crunchy, stirring once, anywhere from 15 to 25 minutes, depending on your oven and pan.
  • Pour onto a sheet of wax paper or parchment paper to cool; stir in the dried fruit.
  • When cool, store in a sealed container. If it clumps, just give it a toss.

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