Minty Fruit Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup fresh orange juice
• 2 teaspoons mint leaves
• 2 cups cantaloupe
• 1 cup blueberries
• 1 cup strawberries

Directions

• Combine the first three ingredients in a large bowl.
• Add the melon and berries; stir gently to coat thoroughly.

Puppy Chow

Ingredients

• 1/3 cup Sue Bee® Honey
• 9 cups Chex cereal and/or Cheerios
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup margarine
• 1 teaspoon vanilla
• 2 cups powdered sugar

Directions

• Measure out cereal and set aside.
• Combine Sue Bee® honey, chocolate chips, peanut butter and margarine.
• Microwave for 1 1/2 minutes, or until smooth, stirring well after the first minute.
• Stir in vanilla.
• Pour chocolate mixture over cereal stirring until pieces are evenly coated.
• Pour coated mixture and powdered sugar in an airtight bag and shake until all pieces are coated well.
• Spread mixture on waxed paper to cool and harden.

Fresh Cranberry Sauce

Ingredients

• 1 cup Sue Bee® Honey
• 3 cups fresh cranberries
• 1 cup orange juice

Directions

• Add all ingredients to sauce pan.
• Bring to a boil then reduce to a simmer for 10 minutes.
• Berries should all be open.
• Pour into a blender and mix until smooth.
• Chill for at lease 1 hour.
• Enjoy.

Decadent Orange Rolls

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup water
• 1 1/2 cups light brown sugar
• 2 tablespoons cinnamon
• 1/4 lb butter
• 6 ounces pecans
• 6 tablespoons butter
• 1/4 cup blood orange juice
• 1 tablespoon blood orange zest
• 3 eggs
• 1 cup granulated sugar
• 1 tablespoon blood orange zest
• 8 cups flour
• 2 teaspoons salt
• 3/4 cup shortening
• 1 1/2 cups milk
• 2 (1/4 ounce) packets each active dry yeast
• 4 cups powdered sugar

Directions

Rolls

• Mix lukewarm water, yeast and Sue Bee® honey, stir to dissolve; set aside.
• Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
• In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture.
• Beat thoroughly.
• Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
• Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 tablespoon orange zest; mix thoroughly, then coat with flour and turn onto a floured board.
• Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands.
• Ball and return to bowl.
• Tent again and let rise another half-hour.
• Turn onto the board again, knead a little more, and divide in half.
• Flour surfaces and roll out each half, one at a time, to about 12×18 inches.
• Spread each with half the melted butter.
• Sprinkle half the brown sugar over the surface followed by pecans.
• Sprinkle with cinnamon.
• Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape.
• With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9×13 pan.
• Tent and let rise until they fill the pan, about half an hour or somewhat more.
• Heat oven to 400 F.
• Bake in center of oven 22 minutes or until desired golden brown on top.

Frosting

• While rolls are baking, melt butter over medium-low heat.
• Add orange juice directly to pan.
• Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
• Remove from heat; add orange zest and mix well.
• Quickly spread on rolls as soon as they are out of the oven.

Sesame Chicken Drumettes

Ingredients

• 1 1/2 tablespoons Sue Bee® Honey
• 1/3 cup teriyaki sauce
• 1 1/2 tablespoons dry sherry
• 1 1/2 tablespoons toasted sesame seeds
• 1 1/4 lbs chicken drummettes
• 1 1/2 tablespoons barbecue sauce
• 1/4 teaspoon sesame oil

Directions

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds.
• Add chicken drumettes, turning to coat.
• Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 F.
• Line a cookie sheet with foil.
• Using tongs, transfer drumettes to cookie sheet; discard marinade.
• Bake until drumettes are golden brown, about 15 minutes.
• Mix Sue Bee® honey, barbecue sauce and sesame oil in a small bowl; brush drumettes with half of sauce mixture and bake for 5 more minutes.
• Using clean tongs, turn drumettes over; brush other side with sauce mixture
• Bake for 5 more minutes.
• Serve hot or at room temperature.

Orange-Ginger Broccoli

Ingredients

• 1 tablespoon Sue Bee® Honey
• 1 lb broccoli floret
• 1 cup water
• 1/4 teaspoon thyme
• 1 orange
• 3 tablespoons butter
• 1/4 teaspoon ginger

Directions

• In large skillet, combine broccoli and water.
• Sprinkle with thyme.
• Top with orange slices.
• Cover and cook on medium for 8 minutes, or until broccoli is crisp-tender.
• In small pan, mix Sue Bee® honey, butter and ginger.
• Cook on low, stirring, until smooth.
• Remove orange slices, drain broccoli.
• Put broccoli on top of orange slices to serve.
• Drizzle with butter mixture.

Curried Pumpkin Soup

Ingredients

• 1 tablespoon Sue Bee® Honey
• 1/2 lb fresh mushrooms
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can pumpkin cups vegetable broth
• 1/2-1 teaspoon curry powder
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 teaspoon ground nutmeg

Directions

• In a large Dutch oven, saute mushrooms and onion in butter until tender.
• Add in flour and curry powder and mix until blended.
• Gradually add the broth.
• Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
• Add the Sue Bee® honey, pumpkin, milk, salt, pepper and nutmeg; cook until heated through.

Four Layer Cherry Dessert

Ingredients

First Layer

• 1/4 cup Sue Bee® Honey
• 3 cups graham cracker crumbs
• 1/4 cup sugar
• 3/4 cup margarine
• Directions
• 1. Mix and pat into 9-by-13-inch baking dish and bake 10 minutes at 375 F.
• 2. Cool.

Second Layer

• 16 ounces cream cheese
• 3/4 cup powdered sugar
• 1/4 cup Sue Bee® honey

Directions

• 1. Mix and spread over crust.

Third Layer

• 2 cans cherry pie filling
• Directions
• 1. Spread over second layer

Fourth Layer

• 2 containers Cool Whip
• Directions
• 1. Spread over cherries.
• 2. Refrigerate until ready to serve.

Strawberry-Key Lime Pie

Ingredients

• 1/3 cup Sue Bee® Honey
• 14 oz can sweetened condensed milk
• 1/2 cup lime juice
• 2 to 4 drops red food coloring
• 8 oz whipped topping
• 1 cup strawberries
• 9" pie shell

Directions

• Combine Sue Bee® honey, milk and juice until well mixed.
• Stir in food coloring and whipped topping.
• Fold in strawberries.
• Spoon into pie shell.
• Chill until ready to serve.

Sue Bee® Honey Peanut Butter

Ingredients

• 1 cup Sue Bee® Honey
• 3/4 cup butter
• 1 1/4 cups peanut butter

Directions

• Beat together ingredients until smooth and creamy.
• Use as a spread for bagels, muffins, toast or peanut butter & jelly sandwiches.
• Store in refrigerator.

Short Ribs With Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 lbs bone-in short rib of Beef
• 2 garlic cloves
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 2 tablespoons Worcestershire sauce
• 1/2 cup ketchup
• 3/4 cup cider vinegar
• 2 cups water
• 1/4 teaspoon pepper

Directions

• Heat oven to 350 F.
• Place ribs in 13×9 baking pan; add water.
• Cover and bake for 2-1/2 hours.
• Pour off water.
• In small saucepan, mix all other ingredients.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Set in refrigerator until needed.
• When done, uncover ribs and spoon sauce over.
• Bake, uncovered, for 1/2 hour, turning often to coat with sauce.

Very Berry Blueberry Muffins

Ingredients

• 1/4 cup Sue Bee® Honey
• 2/3 cup skim milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup Splenda sugar substitute
• 1/2 cup light margarine
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup fresh blueberries

Directions

• Place oven rack in top 1/3 of oven.
• Preheat oven to 375 F.
• Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
• Sift together flour, baking powder and salt, set aside.
• Beat margarine at medium speed with an electric mixer until creamy.
• Gradually add Splenda and Sue Bee® honey, beating until light and fluffy.
• Add eggs one at a time beating until blended after each addition. Stir in vanilla.
• Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
• Fold in berries.
• Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

Not Your Usual Dip

Ingredients

• 1/4 cup Sue Bee® honey
• 1 cup light mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp creamy peanut butter

Directions

• Mix all ingredients. Stores well in the fridge, but may thin after awhile.
• Use dip with fruit or vegetables.

Honey Strawberry Salsa

Ingredients

• 1/3 cup Sue Bee® Honey
• 1-1/2 cups sweet red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried chili pepper seeds
• 2 tablespoon lime juice
• 1/4 cup lemon juice
• 2 tablespoon cilantro, diced
• 1/4 cup jalapeno peppers, diced
• 1 cup green bell pepper, diced
• 1 cup strawberries, diced
• 1/4 teaspoon pepper

Directions

• Combine all ingredients in glass container, mix well.
• Cover tightly and refrigerate overnight to allow flavors to blend.
• Serve over grilled meat.

Fruit Dip

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 – 7 oz jar marshmallow cream
• 1 – 8 oz package cream cheese
• Fresh fruit

Directions

• Whip marshmallow cream, cream cheese, and Sue Bee® honey until smooth and creamy.
• Good with slices of apples, bananas, peaches, strawberries or oranges.

Citrus Yummy

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 cups fresh orange juice
• 1 cup fresh grapefruit juice
• 3 inches cinnamon sticks

Directions

• In a medium saucepan combine Sue Bee® honey, orange juice, grapefruit juice and cinnamon.
• Heat, stirring occasionally, just until warm (do not boil).
• Remove cinnamon with slotted spoon; discard.
• Serve warm.
• If desired, garnish with orange slices.

Cider Tea

Ingredients

• 3 tablespoons Sue Bee® Honey
• 3 cups boiling water
• 4 regular size tea bags
• 3 cups apple cider
• orange slices

Directions

• Place tea bags in a saucepan; pour boiling water over tea bags.
• Cover and steep 8 minutes; remove tea bags.
• Add in cider and Sue Bee® honey; stir to combine.
• Serve either warm or over ice.
• Garnish with orange slices.

Honey Watermelon Lemonade

Ingredients

• 1/2 cup SUE BEE® Honey
• 1 1/2 pounds sliced seedless watermelon
• 3/4 cup fresh lemon juice
• 1 1/2 cups cold water
• 1 lemon

Directions

• In a food processor or blender, puree the watermelon until very smooth.
• Pour the watermelon juice into a large pitcher.
• Set aside.
• In small bowl, whisk together the lemon juice and Sue Bee® honey until honey dissolves.
• Stir this mixture into the watermelon juice, then stir in the water.
• Cover and refrigerate until very cold.
• Serve over ice and garnish with lemon slices.

Tropical Peach Fruit Smoothie

Ingredients

• 1/8 cup Sue Bee® Honey
• 2/3 cup pineapple juice
• 1 cup partially frozen peach
• 1/2 cup diced pineapple
• 1/2 cup partially frozen banana

Directions

• Add all the ingredients into the container of an electric blender.
• Begin mixing on low speed and gradually increase speed until mixture is smooth and blended.
• Pour into a chilled glass and enjoy.

Mango Orange Pineapple Smoothies

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup mango
• 1 medium seedless orange
• 1 cup fresh pineapple
• 1 cup vanilla yogurt

Directions

• In blender add yogurt first.
• Then add orange; blend until smooth.
• Add pineapple and Sue Bee® honey; blend.
• Add mango last and blend until smooth.