Crock Pot Carrot Soup With Honey and Nutmeg

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1/4 cup olive oil
• sea salt sea salt
• 1/2-1 teaspoon nutmeg
• 4-6 cups water
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1-2 small garlic cloves
• 3 lbs carrots
• 2 large russet potatoes
• 2 medium yellow onions
• fresh ground black pepper fresh ground black pepper

Directions

• Heat the oil in a large skillet over medium heat.
• Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
• Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan.
• Add enough of the water or broth to cover everything.
• Cover and cook on HIGH for 1 hour.
• Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours.
• Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick.
• Stir in the Sue Bee® honey and grate the nutmeg right over the crock.
• Season with salt and pepper.
• Keep warm on LOW without letting it come to a boil until serving.
• Ladle the hot soup into bowls and enjoy.

Cucumber and Avocado Soup

Ingredients

• 1/4 cup Sue Bee® Honey
• 11 large cucumbers
• 1/4 cup rice wine vinegar
• 1 ripe avocado
• 2 teaspoons chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• dill sprigs

Directions

• Cut 5 cucumbers into 3" chunks.
• Place half in a food processor or blender with 2 tablespoons of Sue Bee® honey and process until smooth.
• Pour mixture through a cheesecloth lined strainer into a bowl.
• Puree remaining chunks of cucumber (without honey) and strain through cheesecloth into same bowl.
• Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
• Add vinegar and remaining 2 tablespoons of Sue Bee® honey and toss to coat.
• Cover and chill both bowls of cucumber for at least 8 hours.
• Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
• Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
• Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
• Stir in chopped dill, salt and pepper.
• Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.

Sweet Potato and Apple Casserole

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons bourbon
• 1/2 cup light brown sugar
• 1/4 cup butter
• 1/4 cup fresh lemon juice
• 3 Granny Smith apples
• 3 pounds sweet potatoes
• 1 cup pecan halves
• 1 cup miniature marshmallows

Directions

• Combine Sue Bee® honey, nutmeg, cinnamon, ginger, bourbon, brown sugar and butter.
• Cook on medium heat until sugar is dissolved, stirring frequently; set aside.
• Slice apples lengthwise and toss with lemon juice.
• Slice baked sweet potatoes.
• Spray 9×13 pan with nonstick cooking spray.
• Arrange apples and sweet potatoes in layers in casserole.
• If using pecans, sprinkle them on top.
• Pour sauce over casserole.
• Bake at 350 F, uncovered, in middle of oven, basting occasionally, for about 30-45 minutes or until apples are tender and sweet potatoes are hot.
• Add marshmallows on top of casserole during last 15 minutes of baking.

Onions in Honey

Ingredients

• 1/2 cup Sue Bee® Honey
• 16 small whole onions
• 1 (8 ounce) can tomato sauce
• 1/2 cup margarine

Directions

• Put all ingredients into a pan; simmer until tender.
• Take off heat and let sit in honey mixture for 15 minutes.
• Reheat (if syrup boils down, just add a little water or some tomato juice).

Honey Pecan Glazed Pork Chops

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/2 lbs boneless pork chops
• 1/4 cup chopped pecans
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt and pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup all-purpose flour
• 1 egg
• 1 tablespoon milk
• 1/8 teaspoon cayenne pepper

Directions

• In a shallow bowl, beat egg and milk together.
• Place flour in in a zip top bag or on a large sheet of wax paper. Makes cleanup easy.
• Mix seasonings together and season each side of the meat to taste. Mix any remaining spice mix into the flour.
• Dip each chop into flour mix, shake off any excess flour. Then dip into the egg wash, letting the excess drip back into the bowl. Now dip it again in the flour and again shake off any excess.
• Melt butter and oil in a skillet over medium-high heat.
• Add pork chops and fry until brown on both sides but not overcooked; about 4 minutes per side.
• Heat a small sauce pan over med-low heat a few minutes before meat is done.
• When warm, add all sauce ingredients and heat just until warm and melted; stir constantly. Do not overcook or the sauce will get hard.
• Place chops on a platter, pour sauce over chops and serve immediately.

Honey Pepper Beets

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 pound baby beets
• 1/4 cup cider vinegar
• 1 tablespoon mustard seeds
• 1/4 teaspoon crushed red pepper flakes
• 1 cup green onion

Directions

• Put beets in a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat and simmer until beets are tender, 20-25 minutes (beets may be steamed if preferred).
• Rinse beets under cold water, drain and slip off the skins.
• Slice beets into one-fourth-inch thick rounds and place in a bowl.
• In a small bowl, combine the remaining ingredients, except onion; pour over beets.
• Add onion and toss thoroughly.
• Chill for at least 3 hours before serving.

Fresh Fruit Salad

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 bananas
• 2 pears
• 3 peaches
• 1 pineapple
• 3 cups strawberries
• 5 kiwi
• 1 cup cherries
• 1 cup grapes
• 1 honeydew
• 1 cantaloupe

Directions

• Cut up all fruit, and stir in Sue Bee® honey.

Harvest Salad with Raspberry Vinaigrette

Ingredients

1/3 cup Aunt Sue’s® Raw & Unfiltered Honey

1/2 tsp celery seed

1/2 tsp dry mustard

1/2 cup raspberry vinegar

1/4 cup olive oil

1 tsp fresh ground pepper

1/4 cup melted butter

1 cup walnuts

1/2 cup craisins

salt

Assorted baby greens

2 granny smith apples

4 oz blue cheese

Directions

For the dressing, combine Aunt Sue’s® honey, celery seed, dry mustard, raspberry vinegar, olive oil and pepper in a jar and shake until well blended.

Brush walnuts with butter, sprinkle with salt and roast in 250 F oven for about 15 minutes until toasted.

Arrange greens on individual plates.

Top with apple, walnuts, craisins and cheese.

Drizzle lightly with dressing.

Should Be Illegal Oven BBQ Ribs

Ingredients

• 1 cup Sue Bee® Honey
• 3 lbs pork back ribs
• 12 ounces barbecue sauce
• 1 medium onion
• 1/4 teaspoon fresh ground pepper
• 1/2 cup dark brown sugar
• 1/4 teaspoon celery salt
• 1/2 teaspoon onion powder
• 2 tablespoons Old Bay Seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/4 cup white sugar

Directions

• Place all ingredients together in large roasting pan.
• Cut ribs apart for easier serving.
• Mix together making sure to coat all ribs with this semi-dry paste.
• Spread ribs out evenly on bottom of pan.
• Cover lightly with foil.
• Bake at 375 F for approximately 1 hour.
• Turning or stirring occasionally.
• You can use broiler for these ribs, just watch more closely, and adjust cooking time.

Sesame-Ginger Pasta With Shrimp and Scallops

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 lb shrimp
• 2-3 packages udan Asian noodles
• 2 tablespoons fresh mint
• 2 tablespoons fresh cilantro
• 1 teaspoon orange zest
• 1 teaspoon oriental sesame oil
• 2 teaspoons chili paste
• 2 teaspoons soy sauce
• 2 teaspoons fresh ginger
• 1/4 cup unseasoned rice vinegar
• 1/2 lb scallops

Directions

• Combine all ingredients (except shrimp and scallops) and stir gently.
• I generally will make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
• Cook shrimp and scallops in sauce for about 10 minutes.
• Mix sauce with noodles.

Spicy Thai Noodle Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 lb soba noodles
• 1 1/2 cups cilantro
• 1 1/2 cups honey roasted peanuts
• 16 green onions
• 4 cups peas
• 5 red bell peppers
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons cayenne
• 3 tablespoons rice wine vinegar
• 4 tablespoons balsamic vinegar
• 6 tablespoons soy sauce
• 4 tablespoons canola oil
• 3 tablespoons sesame oil
• 2 limes

Directions

• Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes.
• Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
• Whisk Sue Bee® honey, sesame oil, canola oil, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
• Season with salt.
• Heat a few tablespoons of dressing in saute pan over medium high heat.
• Add peppers to pan for about 2 – 3 minutes to lightly soften, they should still be crunchy.
• Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
• Garnish with lime wedges.
• Serve right away or chill as long as overnight.
• Add peas shortly before serving.

Aussie Chicken

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 boneless skinless chicken breast halves
• 2 cups shredded cheddar cheese
• 1 tablespoon dried onion flakes
• 1/4 cup mayonnaise
• 1/4 cup light corn syrup
• 1/4 cup prepared mustard
• 6 slices bacon
• 2 teaspoons seasoning salt
• 1 cup sliced fresh mushrooms

Directions

• Preheat oven to 350 F.
• Rub the chicken breasts with seasoning salt.
• Set chicken aside.
• In a medium-large skillet cook bacon until crisp.
• Set bacon aside.
• Drain the majority of the bacon grease and cook the chicken breasts in the same skillet.
• Cook on both sides until browned.
• Meanwhile, in a small bowl combine Sue Bee® honey, mustard, light corn syrup, mayonnaise and dried onion flakes.
• Mix well.
• When chicken breasts are browned, place them in a 9×13 baking dish.
• Spread half of the mustard mixture on the breasts.
• Reserve the rest of the mustard mixture to serve later.
• Layer with bacon, mushrooms and cheese.
• Bake in oven for 15 minutes, or when the cheese is melted and chicken juices run clear.
• Serve with reserved mustard mixture.

Honey Lemon Basil Chicken

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/4 cup lemon juice
• 4 chicken breast
• 1/4 cup basil leaves
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 2 Tbsp. lemon zest

Directions

• Mix together all ingredients except chicken in a plastic bag.
• Add chicken breasts and let marinate for at least 2 hours, refrigerated.
• Grill or bake at 350 F for 35 to 45 minutes or until juices run clear.
• Do not overcook.

Taco Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 cups cooked instant rice
• 1 package taco seasoning mix
• 1 lb chicken breast
• 14.5 oz can tomatoes
• 1/8 teaspoon cayenne pepper

Directions

• Combine all ingredients, except rice, in frying pan and bring to a boil.
• Reduce heat, cover and let simmer about 10 minutes or until chinken is done.
• Serve over rice on glass platter.
• If desired, top with shredded cheddar cheese and sour cream

Moroccan Chicken With Preserved Lemons and Couscous

Ingredients

• 1/8 cup Sue Bee® Honey
• 1/4 cup fresh lemon juice
• 1/3 cup currant
• 1 cup couscous
• 1 small red chile
• 1 small yellow onion
• 2 teaspoons olive oil
• 1/3 cup slivered almond
• 1 1/2 cups chicken stock
• 8 wedges preserved lemons
• 8 large skinless chicken breasts
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 garlic cloves
• 1/3 cup fresh coriander leaves

Directions

• Combine the Sue Bee® honey, lemon juice, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish.
• Add the chicken and turn over so that it is thoroughly coated with the marinade.
• Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavors.
• Preheat the oven to 350 F.
• Remove the chicken from the marinade and reserve the marinade.
• Place the chicken and the preserved lemon in a roasting pan.
• Roast in a preheated oven for 20 minutes, or until cooked through.
• Transfer the chicken and lemon to serving plate.
• Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
• Cook, stirring, for 5 minutes or until the sauce thickens.
• Remove from the heat.
• Heat a small saute pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
• Heat the oil in a large saute pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
• Add the remaining stock and bring to the boil.
• Remove from the heat.
• Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
• Use a fork to separate the grains.
• Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
• Remove from the heat.
• Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.

Sweetheart Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 6 ounces boneless skinless chicken breasts
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1/3 cup red wine vinegar
• 1/4 cup radish
• 4 quarts spinach leaves
• 1/2 cup mushroom
• 1/2 cup onion
• 1/2 cup sweet red pepper
• 1 tablespoon vegetable oil
• 1/8 teaspoon cayenne pepper

Directions

• Combine vinegar and Sue Bee® honey; mix well.
• Stir in remaining ingredients.
• Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.
• Heat oil in non stick pan and stir fry chicken until juices run clear.
• Add pepper, onion, mushrooms and reserved marinade; stir fry 1 minute.
• Add spinach leaves and toss in pan until barely wilted.
• Add radishes and toss to mix.

Orange Chicken Crock Pot

Ingredients

• 1/8 cup Sue Bee® Honey
• 4 boneless skinless chicken breasts
• 1 tablespoon Worcestershire sauce
• 1 teaspoon grated orange rind
• 6 ounces orange juice
• 2 garlic cloves
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 1 cup chopped onion
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger

Directions

• Combine salt, cayenne pepper, chili powder and paprika.
• Sprinkle over chicken.
• Set aside.
• Place onion, celery, bell peppers and garlic in bottom of slow cooker.
• Place chicken on top.
• Mix Sue Bee® honey, orange juice, peel, Worcestershire sauce and ginger.
• Pour over chicken.
• Cook for 6 to 8 hours on low.

Marinated Zucchini Cubes

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/4 cup red wine vinegar
• 1 garlic clove
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red onion
• 1/4 cup dry red wine
• 4 cups zucchini, cubed

Directions

• Mix all ingredients except zucchini in a large glass bowl; microwave on high for 2 minutes.
• Stir in zucchini; cover and chill, at least 2 hours.
• Serve with a slotted spoon to drain.

Candied Yams With Apples

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 pounds yams
• 1 pound granny smith apples
• 2 medium onions
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper

Directions

• Preheat oven to 350 F.
• Combine all the ingredients in a large bowl.
• Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour.
• Increase oven to 500 F and bake until liquid evaporates and yams are browned, 10 to 15 minutes.
• Serve immediately.

Lemon Cucumber Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup fresh lemon juice
• 3 large cucumbers
• 3/4 teaspoon dried dill
• 3/4 cup sunflower seed
• 1/2 cup olive oil
• 4 1/2 teaspoons tamari
• 1/2 teaspoon garlic powder

Directions

• Blend in blender all ingredients, except sunflower seeds.
• While blending, add sunflower seeds.