Sweet Jalapeno Chicken

Ingredients

• 1/3 cup Sue Bee® Honey
• 4 bone-in chicken breast halves
• 6 tablespoons Dijon mustard
• 6 tablespoons jalapeno jelly
• salt and black pepper

Directions

• Preheat oven to 350 F.
• In a small bowl, mix together Sue Bee® honey, mustard and jalapeno jelly.
• Place chicken breasts in a baking dish; sprinkle with salt and pepper to taste, and pour honey-mustard-jelly sauce over all, coating well.
• Bake uncovered for about 1 hour, basting occasionally, until chicken juices run clear and meat is no longer pink.

Honey Oat Biscotti

Ingredients

• 3/4 cup Sue Bee® Honey
• 1/2 cup margarine
• 2 cups rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons cinnamon
• 2 cups all-purpose flour
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup nuts

Directions

• Preheat oven to 375 F.
• Cream butter.
• Beat in Sue Bee® honey, eggs and vanilla.
• Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
• Stir into butter mixture. Stir in oats and nuts.
• On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.
• Bake at 375 F for 12-15 minutes, or until lightly browned.
• Cool 5 minutes; remove to cutting board.
• Cut each log into 1/2-inch strips; place on cookie sheet.
• Bake at 300 F, 25-30 minutes or until crisp throughout strip.

Protein Snacks

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup peanut butter
• 1/2 cup raisins
• 1/2 cup dry milk
• 1/4 cup sesame seed

Directions

• Mix all ingredients together, and roll into one inch balls.
• Chill.

Pumpkin Spice Muffins

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups all-purpose flour
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla
• 1 egg
• 1/4 cup butter
• 1/2 cup low-fat buttermilk
• 1/2 cup grated carrot
• 1 cup canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 cup wheat bran
• 1/2 cup chopped walnuts

Directions

• Preheat oven to 375 F.
• Combine dry ingredients in a large bowl.
• Set aside.
• In a separate bowl, whisk together Sue Bee® honey, pumpkin, carrots, buttermilk, butter or margarine, egg, vanilla and orange zest.
• Add to flour mixture, stirring just until moistened.
• Fold walnuts (if using) into batter, gently.
• Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
• Bake for 20 minutes, or until toothpick inserted in center comes out clean.
• Remove from pan and cool on a wire rack.

Apple Cartwheels

Ingredients

• 1 tablespoon Sue Bee® Honey
• 8 medium apples
• 6 ounces chocolate chips
• 1/2 cup peanut butter
• 1/4 cup raisins

Directions

• Remove the core from each apple, leaving a 1-1/4 inch diameter cavity down the center; set aside.
• In a blender, process the chocolate chips until they are chopped.
• In a small bowl, combine the chopped chocolate chips with the Sue Bee® honey, peanut butter and raisins.
• Stuff each apple with the mixture.
• Wrap each apple in plastic wrap and refrigerate until well chilled.
• When ready to serve, cut each apple crosswise into 1/2 inch slices.

Sweet Russian Salad Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup olive oil
• 1/4 cup ketchup
• 1 1/2 teaspoons soy sauce
• 1/8 teaspoon dry mustard
• 2 tablespoons apple cider vinegar

Directions

• Blend all ingredients by shaking in a tightly covered jar.
• Store in the refrigerator.

Honey Blueberry Citrus Splash

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups orange juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 1/2 cups blueberries
• 1 cup crushed ice

Directions

• In a blender, combine the Sue Bee® honey, orange juice, lemon and lime juices until honey is dissolved.
• Add blueberries and ice.
• Puree.
• Serve beverage glasses garnished with a lemon or lime wheel.

Grilled Ginger Salmon

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 teaspoon ginger
• 1 teaspoon garlic powder
• 1/3 cup soy sauce
• 1/3 cup orange juice
• 1 green onion
• 1 1/2 lbs salmon fillets

Directions

• In bowl, mix the first 5 ingredients.
• Place onions in small bowl and chill until ready to use.
• Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
• Brush with ginger sauce throughout grilling.
• Place salmon on platter and sprinkle with onions.

Deviled Chicken Crock Pot

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 lbs skinless chicken breasts
• 2-4 tablespoons butter
• 1/4 cup prepared mustard
• 3 garlic cloves
• 1 teaspoon salt
• 1-2 teaspoon curry powder

Directions

• Place chicken in slow cooker.
• Combine all remaining ingredients and pour over chicken.
• Cook for 4 to 6 hours on high or 6 to 8 hours on low.

Baked Stuffed Apples with Walnuts

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/4 cup chopped walnuts
• 4 good-quality red apples
• 1/4 cup firmly packed brown sugar
• 2 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/2 cup apple juice

Directions

• Preheat an oven to 350 F.
• Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
• Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
• In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
• In a small saucepan over medium heat, warm the Sue Bee® honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
• Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.

Orange Rice and Spice Breakfast

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup brown rice
• 1/2 cup raisins
• 1 tablespoon orange zest
• 1/4 cup ground nuts
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 cup dry milk
• salt
• milk
• 2 cups water
• orange slices

Directions

• Mix rice, water and salt in a saucepan.
• Bring to a boil, stir, cover and reduce to a simmer.
• Simmer 35-40 minutes or until rice is cooked.
• Add milk to cover rice.
• Stir in remaining ingredients and cook over medium heat until heated through.
• Garnish with orange slices, if desired.

Baked Honey-Lime Chicken Wings

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 limes
• 3 small garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 24 medium chicken drumsticks
• lime wedge

Directions

• Preheat over to 450 F.
• From limes, grate 2 tsp peel and squeeze 1/4 cup juice.
• In small bowl with fork, mix Sue Bee® honey, garlic, coriander, salt, pepper, lime juice and 1 teaspoon lime peel.
• Arrange chicken on two jelly roll pans.
• Drizzle lime mixture over chicken; toss to coat evenly.
• Place pans on oven racks.
• Bake drumsticks 30-35 minutes, rotating pans between upper and lower racks halfway through baking and occasionally brushing chicken with glaze in pan, until chicken is cooked through.
• Transfer chicken to serving dish.
• Drizzle with pan juices.
• Garnish with lime wedges and sprinkle with remaining lime peel.

Honey Garlic Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 garlic cloves
• 1 tablespoon margarine
• 1 cup chicken broth
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

• In a saucepan over medium-high heat, melt the margarine.
• Saute the garlic until tender.
• Add Sue Bee® honey, broth, soy sauce, vinegar and brown sugar. Simmer for 5-10 minutes, stirring often.
• In a small bowl, whisk together the cornstarch and water. Whisk into the hot mixture stirring constantly until the sauce is slightly thickened.

Sunshine Morning Granola

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 cups Quaker Oats
• 2 tablespoons chopped pecans
• 2 tablespoons vegetable oil
• 2 teaspoons grated orange peel
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2/3 cup diced dried mixed fruit

Directions

• Heat oven to 350 F
• Combine all ingredients except dried fruit in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan or 13 x 9-inch baking pan.
• Bake 20 to 25 minutes or until golden brown, stirring once after 10 minutes. Cool completely in pan.
• Stir in dried fruit. Store tightly covered up to 5 days.

Bread Bowl Chili

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 lb lean ground Beef
• 2 cups tomato juice
• 1 – 16 oz. cans chili beans
• 1 onion
• 15 oz can tomato sauce
• 1 tablespoon chili powder
• 2 loaves frozen bread dough
• Cheese, sour cream and green onions for garnish

Directions

• Divide each loaf of dough into 3 balls.
• Place on greased cookie sheet, cover with towel.
• Let rise and bake according to package directions.
• When cool, scoop out center of each bowl.
• Brown ground beef and onion.
• Mix all ingredients in a 2-qt saucepan.
• Bring to a boil, reduce heat and simmer for 30 minutes or until desired thickness.
• Serve in individual bread bowls.

Honey Peach Freeze

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 (20 ounce) package frozen sliced peaches
• 3 tablespoons orange juice
• 1 tablespoon lemon juice

Directions

• Place a few peach slices aside for garnish. Put remaining peaches in a blender or food processor.
• Add the Sue Bee® honey and juices. Cover and process until smooth.
• Pour into four freezer-proof dishes and freeze.
• Remove from the freezer 5 minutes before serving.
• Garnish with the reserved peaches.

Quick and Easy Honey Cake

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 3/4 cups self raising flour
• 3/4 cup sugar
• 150 g butter
• 3 eggs
• 3/4 cup sour cream

Directions

• Preheat oven to 375 F.
• Place flour and sugar in a bowl.
• In another bowl combine Sue Bee® honey, butter, eggs and sour cream mix until well combined.
• Add butter mixture to dry ingredients and stir until just combined.
• Spoon mix into ring tin and bake 30 minutes or until cooked when tested with a skewer.

Pineapple-Upside Down Cake

Ingredients

TOPPING

• 1/3 cup Sue Bee® Honey
• 1/4 cup oleo
• 1/2 cup pecans
• 7 (about 7 oz) pineapple rings
• maraschino cherries

CAKE

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/4 cup oleo
• 1 egg
• 1 teaspoon vanilla

Directions

TOPPING

• Pour melted oleo in a 9 x 9 inch baking pan.
• Layer with Sue Bee® honey, nuts and pineapple.
• Place a maraschino cherry in the center of each pineapple ring, if desired.

CAKE

• Combine all ingredients.
• Mix on low speed until moistened.
• Continue beating on medium speed for 2 minutes.
• Pour batter evenly over pineapple layers.
• Bake 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan 2 minutes.
• Run knife along edges of pan.
• Invert pan on serving dish and remove.
• Garnish with whipped cream, if desired.

Copycat Outback Honey Mustard Dressing

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/2 cups mayonnaise
• 1/4 cup Grey Poupon mustard

Directions

• Stir together all ingredients in a small bowl until smooth.
• Cover and refrigerate for 1 hour before serving.

Crabmeat Dip

Ingredients

• 3 tablespoons Sue Bee® Honey
• 16 ounces container sour cream
• 1 envelope dry onion soup mix
• 8 ounces crabmeat
• 1/4 cup chili sauce
• 2 tablespoons horseradish

Directions

• Stir together all ingredients until well blended.
• Serve with chips or snack crackers.