To Die for Pork Spareribs

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons fresh thyme
• 4 teaspoons grated fresh ginger
• 4-6 garlic cloves
• 2 teaspoons light soy sauce
• 1/3 cup unsweetened pineapple juice
• 1/4 cup red wine
• 1/4 cup teriyaki sauce
• 1/2 cup tomato ketchup
• 1 pinch cayenne pepper
• 1 1/2 kg pork spareribs

Directions

• Place ribs in large pan or cast iron skillet.
• Cover with cold water and bring to the boil.
• Reduce the heat and simmer for 10 minutes.
• Combine the marinade ingredients in a bowl and mix well.
• Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
• Refrigerate for at least 4 hours.
• Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven preheated to 350 F for about 40 minutes until browned and tender, or grill on the BBQ.
• During the cooking time baste the ribs frequently with the pan juices/marinade.

Asian Grilled Chicken Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/4 teaspoon ground ginger
• 1/3 cup red wine vinegar
• 4 boneless skinless chicken breast halves
• 1/4 cup vegetable oil
• 1 tablespoon Dijon mustard
• 1/3 cup Worcestershire sauce
• 8 cups mixed greens

Directions

• Place chicken breasts in a deep dish.
• In small bowl, whisk together all other ingredients except lettuce.
• Pour half of this mixture over chicken, reserving remaining half as dressing.
• Cover breasts and refrigerate for 30 minutes.
• Preheat broiler or prepare grill.
• Place chicken under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side.
• Slice chicken into short strips and serve over lettuce, topped with reserved dressing.

Marinated Pork Chops

Ingredients

• 3/4 cup Sue Bee® Honey
• 6 pork chops
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon ground ginger
• 1 garlic clove

Directions

• Place pork chops in a 13×9 inch baking dish.
• Combine remaining ingredients; pour over pork chops.
• Cover and refrigerate at least 8 hours.
• Remove from refrigerator; let stand 30 minutes.
• Bake in marinade, covered, at 325 F for 1 hour or until done.

Honey Dijon Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons Dijon mustard
• 1/4 cup white wine vinegar
• 1 tablespoon lemon juice
• 1 cup peanut oil

Directions

• Combine the Sue Bee® honey, Dijon mustard, wine vinegar and melon juice in a bowl.
• Gradually whisk in oil until dressing is slightly thickened and smooth.

Honey Pork Oriental

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 lbs pork shoulder
• 1 green pepper
• 1 medium onion
• 4 carrots
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ginger
• 2 tablespoons red wine vinegar
• 3 tablespoons soy sauce
• 3/4 cup water
• 1 envelope brown gravy mix
• 2 tablespoons vegetable oil
• Cooked rice

Directions

• Cut pork in 1 inch squares; discard bones.
• Brown pork in oil in large skillet.
• Fry for 15-20 minutes.
• Combine Sue Bee® honey, gravy mix, water, soy sauce, vinegar, ginger and garlic salt.
• Add to skillet, cover, and cook 20 minutes.
• Add carrots, cook 15 minutes.
• Add onion and green pepper, cook 5-10 minutes.
• Serve over hot rice or egg noodles.

Honey-Chipotle Glazed Chicken Skewers

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup soy sauce
• 1 teaspoon black pepper
• 1/4 cup chipotle chili in adobo
• 1/4 cup lime juice
• 1/2 cup olive oil
• 2 lbs chicken tenders
• 120 inches wooden skewers
• salt

Directions

• Combine Sue Bee® honey, soy sauce, black pepper, chipotle chilies, olive oil and lime juice in blender; process until emulsified. Add salt to taste.
• Place chicken and one-half of the marinade in a resealable bag; marinate 4 hours or overnight. Remove chicken from marinade and thread onto soaked skewers. Discard used marinade.
• Cook chicken skewers on a hot grill; baste once after turning.
• Serve with any unused marinade and your favorite side dish.

Apricot, Coconut and Almond Bars

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 1/2 cups old fashioned oats
• 3/4 cup almonds
• 1 1/2 cups sweetened flaked coconut
• 1 pinch salt
• 1 1/2 cups water
• 1/3 cup brown sugar
• 1/2 cup unsalted butter
• 1 1/2 cups dried apricots
• 1/2 cup sugar
• 1/2 cup all-purpose flour

Directions

• Preheat oven to 350F.
• Butter a 10 x 15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.
• Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes).
• Drain apricots and return to the pan.
• Add Sue Bee® honey, butter, brown sugar and salt and cook until butter is just melted; transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
• Stir the coconut and almonds into the apricot mixture along with the oats and flour.
• Spread the mixture in the cookie sheet in an even layer.
• Bake for about 25 minutes, until golden.

Oriental Spaghetti Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 pound spaghetti
• 1 teaspoon crushed dry red pepper
• 1/2 cup chopped green onion
• 1/2 cup chopped coriander
• 1/2 cup chopped peanuts
• 6 tablespoons soy sauce
• 1/2 cup vegetable oil
• 1/2 cup sesame oil
• 2 tablespoons sesame seeds

Directions

• Cook spaghetti as per package instructions.
• In a saucepan over medium heat, cook the Sue Bee® honey, oils, soy sauce and dry pepper for 2 minutes.
• Drain spaghetti.
• Turn pasta over into a large bowl, and pour the sauce over the noodles.
• Cover and refrigerate overnight.
• Before serving, add the remaining ingredients and mix well.

Oven Baked Honey Chicken

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 tablespoons balsamic vinegar
• 1 1/2 cups dried breadcrumbs
• 1 tablespoon olive oil
• 4-6 chicken breasts

Directions

• Preheat oven to 375 F.
• Line a baking sheet with foil. Spread oil over the foil liberally.
• Whisk together Sue Bee® honey and vinegar in shallow bowl.
• Pour bread crumbs into separate bowl.
• Roll chicken in honey mixture, then in bread crumbs.
• Place chicken on baking sheet.
• Bake for 30 minutes or until no longer pink in center.

No-Bake Honey and Oat Peanut Butter Bars

Ingredients

• 1/3 cup thick Sue Bee® Honey
• 3/4 cup chunky peanut butter
• 1 teaspoon vanilla
• 1 cup oatmeal
• 3/4 cup powdered milk
• 1/4 cup sunflower seed
• 1/4 cup chocolate chips

Directions

• Mix all ingredients, except chocolate chips, until well mixed.
• Spread evenly on a cookie sheet.
• Sprinkle with chocolate chips or seeds.
• Cut into squares.
• Freeze for 20 minutes, then store in airtight container in the refrigerator.

Honey-Roasted Vidalia Onions

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 large Vidalia onions
• 1 tablespoon water
• 1 tablespoon butter
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground red pepper

Directions

• Preheat oven to 350 F.
• Peel onions and cut in half crosswise.
• Place onions, cut sides down, in an 8-inch-square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
• Combine Sue Bee® honey and remaining ingredients.
• Turn onions over. Brush half of the honey mixture over the onions.
• Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.

Double Chocolate Pie

Ingredients

• 1/3 cup Sue Bee® Honey
• 9-inch pie crust
• 1 large pkg. instant chocolate pudding
• 3/4 cup milk
• 2 cups chocolate ice cream
• 1 teaspoon vanilla
• 1 package Dream Whip

Directions

• Make Dream Whip according to package instructions.
• Beat together Sue Bee® honey, pudding, milk, ice cream and vanilla for at least 10 minutes.
• Fold in Dream Whip until blended.
• Pour into pie crust and chill for several hours.
• Serve with additional whipped cream if desired.

Cranberry Freeze

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 – 1 lb can jellied cranberry
• 8 oz package cream cheese
• 1 cup pineapple
• 1/2 cup walnuts
• 1/2 cup nondairy whipped topping

Directions

• Cream together cheese and Sue Bee® honey.
• Mix in pineapple and cranberry sauce just until blended.
• Fold in remaining ingredients.
• Put into a 9 x 5 x 3 inch loaf pan and freeze until firm.
• Cut into 9 squares and serve each on a lettuce leaf.
• Top with additional nondairy whipped topping if desired.

Applesauce Honey Cake

Ingredients

CAKE

• 1/3 cup Sue Bee® Honey
• 1/2 cup margarine
• 1 cup raisins
• 2 cups flour
• 1 1/2 cups applesauce
• 1/4 teaspoon nutmeg
• 1/2 teaspoon clover
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 egg
• 3/4 cup brown sugar
• 1/3 cup sugar
• 1/2 cup walnuts

CREAM CHEESE FROSTING

• 1/4 cup Sue Bee® Honey
• 6 oz cream cheese
• 1 teaspoon vanilla
• 2 cups powdered sugar

Directions

CAKE

• Preheat oven to 350 degree.
• Mix first 5 ingredients together until smooth.
• Stir in remaining ingredients.
• Pour batter into a 9×13-inch baking pan that has been sprayed with nonstick coating.

CREAM CHEESE FROSTING

• Beat together Sue Bee® honey and cream cheese until well blended.
• Beat in remaining ingredients.
• Spread on cooled cake.
• Sprinkle with cinnamon if desired.
• Bake 30 to 35 minutes or until inserted toothpick comes our clean.
• Cool.
• Spread with cream cheese frosting if desired.

7-Up Honey Bundt Cake

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup margarine
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs
• 6 oz 7-Up soda pop
• 3 1/4 cups flour
• 1 tablespoon lemon juice
• 1 teaspoon salt

Directions

• Preheat oven to 350 F.
• Cream Sue Bee® honey, margarine, shortening and sugar together.
• Add eggs one at a time beating after each one.
• Add 7-Up and flour alternately to creamed mixture.
• Stir in lemon juice and salt.
• Pour mixture in bundt pan that has been sprayed with nonstick coating.
• Bake for 1 hour or until inserted toothpick comes out clean.

Cranberry Yam Bake

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/3 cup margarine
• 17 oz can yams
• 2 cups cranberries
• 2 cups miniature marshmallows

Directions

• Mix flour, oats and cinnamon together.
• Cut in margarine.
• Place yams and cranberries in a 1-1/2 quart casserole dish.
• Sprinkle with flour mixture.
• Drizzle with Sue Bee® honey.
• Bake at 350 F for 25 minutes.
• Top with marshmallows and bake until lightly browned.

Grasshopper Pie

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups vanilla ice cream
• 8 oz fat free nondairy whipped topping
• 2 oz semisweet chocolate
• 4 drops green food coloring
• 1/4 teaspoon peppermint extract
• 9-inch Oreo cookie crust

Directions

• Let ice cream soften in refrigerator for 20 minutes.
• Chill 2 quart mixing bowl at the same time.
• When softened, mix ice cream, whipped topping and Sue Bee® honey until blended.
• Stir in chocolate, food coloring and extract.
• Pour into crust and freeze at least 6 hours or overnight.
• Before serving, let stand at room temperature 10 minutes.
• Drizzle with chocolate sauce (optional)

Pink Lemonade Stand Pie

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 package strawberry-flavored drink mix
• 2 cups vanilla ice cream
• 8 ounces nondairy whipped topping
• graham cracker crust

Directions

• Combine drink mix and ice cream.
• Blend in whipped topping and Sue Bee® honey.
• Pour mixture into graham cracker crust and freeze for 6 hours or overnight.
• Before serving, let pie stand at room temperature for 10 minutes.

Honey Peanut Butter Pie

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/3 cup margarine
• 1 cup peanut butter
• 2 cups milk
• pinch salt
• 6 tablespoon flour
• 3 egg yolks
• 2 tsp. vanilla
• 1/2 cup sugar
• 8-inch graham cracker crust

Directions

• Cream margarine, sugar and Sue Bee® honey.
• Add vanilla and mix well with a wire whisk.
• Stir in egg yolks, flour and salt.
• Add milk and stir well again.
• Microwave on high for 5 to 6 minutes.
• Be sure to mix with wire whisk every couple minutes.
• Add peanut butter about half way through cooking time (when mixture is hot) mixing in well.
• Mixture should be pudding consistency when finished cooking. May need to microwave 2 or 3 minutes longer.
• Spread into graham cracker crust and chill.

Black Forest Cookie Pizza

Ingredients

Ingredients for Crust

• Chocolate cake mix
• 2/3 cup margarine
• 2 eggs

Directions for Crust

• 1. Beat together half of the cake mix with the remaining crust ingredients.
• 2. Beat in remaining cake mix.
• 3. Spray a 12" pizza pan with non-stick spray or line with aluminum foil.
• 4. Drop dough by large spoonfuls and press together with the back of a well-buttered spoon.
• 5. Bake at 350 F for about 30 minutes or until done.
• 6. Cool completely.

Ingredients for Topping

• 1/3 cup Sue Bee® Honey
• 8 oz cream cheese
• 2 tablespoon vanilla or almond extract
• 1/2 cup walnuts
• 1 can cherry pie filling

Directions for Topping

• 1. Beat cream cheese until smooth and then beat in honey and extract.
• 2. Spread mixture over cooled crust.
• 3. Sprinkle with walnuts and spread with cherry pie filling.
• 4. Garnish with whipped cream or drizzle with chocolate syrup, if desired.