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Economy Beef Stroganoff


Ingredients

  • 1/4 cup. Sue Bee® Honey
  • 1 lb hamburger
  • 1 tablespoon margarine
  • 1 8 oz bag noodles
  • 1 cup sour cream
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 4 oz can mushroom pieces
  • 1 small onion
  • 1-1/4 tsp. Beef bouillon
  • 1-1/2 cups water
  • 2 teaspoon poppy seeds

Directions

  • In a large skillet, brown hamburger and onions.
  • Drain.
  • Mix bouillon and water together and add all but 1/3 cup to browned hamburger.
  • Stir in Sue Bee® honey, salt, garlic, ketchup and pepper.
  • Mix the remaining bouillon and flour together and pour into the hamburger mixture.
  • Bring to a boil over medium heat until mixture thickens.
  • Stir in sour cream and mushrooms.
  • Toss noodles with margarine and poppy seeds.
  • In a large casserole dish, pour hamburger mixture over noodles and serve.

Goat Cheese Wrapped in Phyllo


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 tablespoon light butter
  • 4 small white onions
  • 1 teaspoon sugar
  • 1/2 cup balsamic vinegar
  • 1 teaspoon fresh thyme
  • 4 frozen phyllo pastry sheets
  • butter-flavored cooking spray butter-flavored cooking spray
  • 3 ounces goat cheese

Directions

  • Melt butter in large nonstick skillet over medium heat.
  • Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
  • Add vinegar and Sue Bee® honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
  • Stir in thyme.
  • Stack phyllo, coating each layer with cooking spray.
  • Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
  • Top evenly with goat cheese.
  • Lift corners and twist together.
  • Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
  • Bake at 375 F for 12 minutes or until golden.

Layered Taco Dip


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1 cup salsa
  • 1 cup cheddar cheese
  • 1/2 cup tomato, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup black olives

Directions

  • Beat Sue Bee® honey, cream cheese and sour cream together until smooth.
  • Spread on the bottom of a 9-inch square dish.
  • Layer remaining ingredients in order given.
  • Refrigerate.
  • Serve with tortilla chips.

Cinnamon Honey Spread


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 cup butter
  • 1 teaspoon cinnamon

Directions

  • Mix all ingredients in a small bowl.
  • Beat until smooth.

Marinated Stuffed Portobella Mushrooms


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 6 portobella mushrooms
  • 1 1/2 cups hot cooked brown rice
  • 1 tablespoon chopped sage
  • 1/2 cup diced celery
  • 1 small onion
  • 2 cloves garlic
  • 6 tablespoons parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 pounds ground chicken
  • 1 tablespoon olive oil
  • 1 pinch black pepper
  • 1 pinch salt
  • 2 tablespoons chopped fresh herbs
  • 1 cup olive oil
  • 1 clove garlic
  • 3 tablespoons balsamic vinegar
  • 1 cup red wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon fresh ground black pepper

Directions

  • With a damp cloth or paper towel, wipe the portobellas to clean them.
  • Remove the stems, chop and set aside.
  • Mix all of the marinade ingredients together and place into a Ziplock bag.
  • Add the mushroom caps and seal.
  • Arrange the bag so that all of the portobellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
  • To make the stuffing, begin heating olive oil in a large skillet.
  • Add reserved mushroom stems, onions, celery and garlic.
  • Cook until veggies start to soften a bit.
  • Add chicken and cook until done, about 5 or 6 minutes.
  • Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
  • If it is a little dry, you can mix in a tablespoon or so of broth or wine.
  • Remove portobellas from the Ziplock bag and discard remaining marinade.
  • With a paper towel, pat the portobellas to remove excess moisture.
  • Turn them over so that the gill sides are facing up and place in an oven safe pan.
  • Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
  • Sprinkle the remaining 2 tablespoons of Parmesan on top.
  • Pour the chicken broth in the bottom of pan.
  • Bake uncovered in a 375 degree oven for 10-15 minutes or until the portobellas are done.

Hot and Tangy Crock Pot Wings


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 4 pounds chicken wings
  • 1 cup bullseye barbecue sauce
  • 1/2 cup hot sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon mustard powder

Directions

  • Clean and dry all the chicken wings well.
  • Cut off the wing tips, and cut at the joints.
  • Place all onto a broiler pan and broil for 10 minutes until browned, on all sides.
  • Place all browned chicken pieces into crock pot.
  • Combine all ingredients and pour over the chicken.
  • Place lid onto slow cooker and cook on low 5 hours or high 2 1/2 hours.

Chipotle Honey Dipping Sauce


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 chipotle chiles
  • 1 tomato
  • 1/2 onion
  • 1 garlic clove
  • 1/2 cup water
  • 1 teaspoon salt
  • 2 tablespoons vinegar

Directions

  • In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
  • Puree mixture in a blender until smooth.
  • Stir in the Sue Bee® honey and vinegar.
  • Serve at room temperature as a dipping sauce with shrimp.

Four Bean Bake


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 can baked beans
  • 2 Tbsp. chili powder
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 lb. hamburger
  • 1/2 lb. bacon
  • 1 sm. Onion
  • 1 can kidney beans
  • 1 can lima beans
  • 1 can butter beans
  • 1 tsp. dry mustard

Directions

  • Mix all ingredients in large saucepan and bring to a boil.
  • Simmer about 30 minutes.
  • The mixture can also be baked at 350 F for 1 hour in a 9×13 pan instead of simmered on top of the stove.

Chicken Bacon Kabobs


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup soy sauce
  • 1 red pepper
  • 1 green pepper
  • 1 (8 ounce) package mushrooms
  • 2 cups fresh pineapple
  • 1/2 pounds bacon
  • 4 skinless boneless chicken breast halves
  • 1/2 cup canola oil
  • 2 tablespoons scallions
  • 1 tablespoon fresh ginger
  • 1 fresh garlic clove
  • 1/4 cup balsamic vinegar
  • wooden skewers

Directions

  • In a large bowl, mix the Sue Bee® honey, soy sauce, vinegar, garlic, ginger, scallions and canola oil.
  • Take 1/4 cup of marinade (to be used for basting) and set aside.
  • Place chicken into the marinade and stir to coat.
  • Cover and marinate in the refrigerator at least 1 hour.
  • Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured.
  • Alternate chicken with mushrooms, peppers and pineapple chunks.
  • Lightly oil the grill grate.
  • Arrange skewers on the heated grill.
  • Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Baby Back Ribs with Espresso BBQ Sauce


Ingredients

  • 1 cup Sue Bee® Honey
  • 3 racks of baby-back pork ribs
  • 1/4 cup soy sauce
  • 1/2 cup balsamic vinegar
  • 1 cup ketchup
  • 1/4 cup espresso
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • Salt and Pepper

Directions

  • Cut each rack of ribs in half; season with salt and pepper.
  • Place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 1/2 hours or until tender.
  • Rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out.
  • Mix Sue Bee® honey, soy sauce, vinegar, ketchup and espresso in saucepan.
  • Place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture.
  • Simmer sauce 15 minutes.
  • Preheat oven to 425 F or heat up grill; brush both sides of ribs with sauce.
  • Cook in single layer, basting often; ribs are finished when glazed and caramelized, about 15 minutes.

Chicken Bombay


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/8 cup olive oil
  • 1/4 cup mustard
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 1/2 lbs boneless skinless chicken breasts

Directions

  • Combine all ingredients, except chicken, in a small sauce pan.
  • Heat over medium heat until smooth and slightly warmed.
  • Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
  • Bake uncovered for 30 minutes at 375 F (Cook for less time if you are using chicken breast tenders).
  • Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
  • To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.

Warm Steak and Potato Salad


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 (6 ounce) bag baby spinach
  • 1/2 teaspoon cold water
  • 1/2 teaspoon cornstarch
  • 5 tablespoons apple cider vinegar
  • 1 lb small red potato
  • 1/4 teaspoon salt
  • 1 lb boneless sirloin
  • 1 small red onion
  • 3 slices bacon
  • 1 cup grape tomatoes

Directions

  • Place potatoes in medium-size saucepan and cover with cold water. Salt lightly. Bring to a boil and simmer 15-20 minutes until tender.
  • Cook bacon in a large nonstick skillet until crisp. Remove to paper toweling.
  • Add onion to drippings and cook 3 minutes.
  • Add sliced steak and salt. Cook 2 more minutes until steak is no longer pink.
  • Remove steak and onions to a plate and keep warm.
  • Add Sue Bee® honey and vinegar to skillet; cook over medium heat 2 minutes.
  • Add cornstarch mixture; cook for 30 seconds.
  • Remove from heat.
  • Drain potatoes; run under cold water.
  • Cut into quarters and place in bowl along with the crumbled bacon and steak-onion mixture.
  • Add baby spinach, warm honey cider-vinegar dressing and tomatoes.
  • Toss gently and serve.

Honey Peach Bran Muffins


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 cup peach yogurt
  • 1 egg white
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup wheat bran
  • 3/4 cup whole wheat flour
  • 1/2 cup drained chopped canned peaches

Directions

  • Preheat oven to 350 F.
  • Combine flours, bran, baking powder, baking soda, and cinnamon.
  • Separately, combine Sue Bee® honey, egg white, yogurt, and oil; stir well.
  • Pour liquid into dry ingredients; stir until just moistened.
  • Add peaches.
  • Pour into greased muffin tins.
  • Bake at 350 degrees F for 18-20 minutes or until lightly browned.

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.

Honeyed Blue Cheese Toast


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 10 slices chewy bread
  • 2/3 cup blue cheese

Directions

  • Place your bread on a sheet pan in a single layer.
  • In the center of each piece of bread sprinkle a pinch (about 1 tablespoon) of blue cheese.
  • Drizzle Sue Bee® honey over the blue cheese on the bread (about 1 tablespoon again).
  • Toast in an oven set to any temp between 250F – 350F until cheese has melted and bread has toasted slightly on the bottom.
  • Serve warm.

Pork Chops in Honey-Mustard Sauce


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 4 (6 ounce) center-cut pork chops
  • salt and pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups dry white wine
  • 1/4 cup Dijon mustard

Directions

  • Sprinkle pork with salt and dash fresh ground pepper to taste.
  • Heat oil in a large nonstick frypan over medium high heat.
  • Add pork, cook for 5 minutes on each side or until browned.
  • Remove pork from pan.
  • Add Sue Bee® honey, white wine and mustard to pan, bring to a boil and cook 3 minutes.
  • Add the pork, reduce heat, and simmer for 12 minutes, turning pork after 6 minutes.

Sweet Honey White Bread


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 tablespoons Sue Bee® Honey
  • 1 1/4 cups warm milk
  • 1 1/2 tablespoons oil
  • 1 1/2 teaspoons salt
  • 4 cups flour
  • 2 teaspoons instant yeast

Directions

  • Place ingredients into bread machine according to machines specifications.
  • Use basic white bread cycle, light crust setting.

Honey Mustard Vinaigrette


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1/3 cup cider vinegar
  • 1/3 cup Dijon mustard
  • 1 cup vegetable oil
  • salt

Directions

  • Whisk together the vinegar and mustard and then drizzle in the Sue Bee® honey and then the oil.
  • Mix until well blended.
  • Add salt to taste.
  • Will last 2 weeks if stored covered and refrigerated.

Seedy Muesli Bar Slice


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 cup rolled oat
  • 125 g butter
  • 1 cup sultana
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seed
  • 1/2 cup sesame seed
  • 1/2 cup wheat germ
  • 1 cup desiccated coconut
  • 1/3 cup brown sugar

Directions

  • Grease and line 13×9 baking pan with parchment paper.
  • Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in frying pan over med heat stirring 8-10 min until golden. Place in a large bowl to cool and stir in sultanas.
  • Cook Sue Bee® honey, butter and sugar over med heat, stirring, for 3-4 min until sugar dissolves. Reduce to low and simmer without stirring for 7 minute.
  • Add to dry ingredients and mix well.
  • Spoon into pan and press down firmly, allow to set for a few hours in the fridge, then cut into slices and enjoy!

Venison Teriyaki


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 pound cubed venison
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon baking soda
  • 1/4 cup dry sherry
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • wooden skewers

Directions

  • Soak wooden skewers in warm water for 20 minutes.
  • Cut cubed venison in 2-inch wide strips.
  • Place in sealable plastic bag.
  • In large bowl mix all marinade ingredients and pour over venison.
  • Push air out of bag when sealing.
  • Marinade for 3 hours or overnight, but not more than 24 hours.
  • Mix Glaze ingredients together.
  • This can be saved unrefrigerated for several months.
  • Preheat outdoor grill to HIGH.
  • Remove venison from marinade, reserving marinade in cup for basting.
  • Thread venison on skewers.
  • Grill close to heat source for 2 minutes, basting twice.
  • Turn, baste again, and grill 1 more minute.
  • Cooking time will vary with different grills, but do not overcook as the meat will dry out.
  • Remove skewers from grill and place on platter.
  • Immediately brush with Glaze.
  • Serve.

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