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Strawberries with Lime-Ginger Syrup


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 2 cups ripe small strawberries
  • juice of 1 lime
  • 1/4 teaspoon finely grated lime zest
  • 1/2 teaspoon grated fresh ginger

Directions

  • Wash the strawberries, and hull them; cut in half if large.
  • Put them in the bowl from which they are to be served.
  • Grate the zest from the lime, and put it in a small saucepan with the Sue Bee® honey, lime juice and ginger.
  • Heat the mixture, stirring constantly; when the honey has dissolved and the syrup is hot, pour it over the strawberries.
  • Mix them gently.
  • Chill; serve cold.

Veggie Black Bean Stew

Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 large onions
  • 5 tablespoons sour cream
  • 5 tablespoons monterey jack cheese
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 4 teaspoons chili powder
  • 2 tablespoons tomato paste
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (14 1/2 ounce) can chicken broth
  • 3 (15 ounce) cans black beans
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • 2 tablespoons garlic
  • 1/2 cup red bell pepper
  • 1/2 cup carrot
  • 1/2 cup celery
  • 2 tablespoons green onions

Directions

  • In a Dutch oven or large saucepan, saute the onions, celery, carrot, red pepper and garlic in 1/4 cup chicken broth and 1 tablespoon olive oil until tender.
  • Add the Sue Bee® honey, beans, broth, tomatoes, tomato paste, chili powder, cumin and oregano; bring to a boil.
  • Reduce heat; cover and simmer for 40 minutes.
  • Stir in the cilantro. Simmer until stew thickens (about 5-15 minutes longer).
  • Garnish with cheese, sour cream, and green onion.

Fruit Salad of the Ancient Greeks


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 honeydew melon
  • 2 ripe peaches
  • 2 pears
  • 1 bunch red seedless grapes
  • 1/2 cup chopped almonds
  • 1/2 cup yellow grapes
  • 2 glasses dry red wine

Directions

  • Cut the melon in half and remove the flesh carefully so as to leave the rind intact allowing it to be used as a pair of bowls.
  • Cut the removed melon flesh into 1-inch pieces.
  • In a large bowl, mix the fruit and the almonds. Divide the mixture between the two melon rinds.
  • In a small pan, mix the Sue Bee® honey and wine (or grape juice) and heat over a low flame stirring until the honey is dissolved.
  • Pour the honeyed wine over the fruit in the two melon halves.
  • Refrigerate the whole for about an hour prior to serving.

Sue Bee® Honey Carrot Cookies

 

Ingredients

  • 1/2 cup Sue Bee® honey
  • 1/4 cup butter
  • 1 1/2 cups grated carrots
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup sifted all-purpose flour
  • 1 cup sifted whole wheat flour
  • 1/2 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • cooking spray

Directions

  • Preheat oven to 375 F.
  • Cream together Sue Bee® honey, butter and applesauce. Add eggs, and beat well. Blend in vanilla and lemon extracts.
  • In a separate bowl, sift together the flours, baking powder and salt. Gradually add the dry ingredients to creamed mixture, and mix well.
  • Stir in carrots.
  • Prepare baking sheets with a quick shot of cooking spray. Drop by teaspoon on baking sheets. Bake 15-18 minutes and cool on racks.

Sunmaid Breakfast Bars


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 3/4 cup all-purpose flour
  • 1 cup dark raisin
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/4 cup unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 3/4 cup granola cereal
  • 1/2 cup walnuts

Directions

  • Preheat oven to 350 F and grease an 8" square baking dish.
  • Whisk together the flour, granola, sugar, baking powder and cinnamon.
  • Stir in Sue Bee® honey, butter, egg and vanilla; mix well.
  • Stir in raisins and walnuts, then press mixture into the greased pan.
  • Bake for 20-25 minutes until lightly browned.
  • Cool and cut into bars.

Apple Honey Pie


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 1 (9 inch) pie shell
  • 2 cups peeled sliced apples
  • 4 eggs
  • 1 cup plain yogurt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • chopped walnuts

Directions

  • Spread apple slices over pie shell.
  • Combine Sue Bee® honey, eggs, yogurt, cinnamon and salt to make a custard mixture.
  • Pour the custard mixture over the apples.
  • Sprinkle with walnuts.
  • Bake 45 minutes at 375 F.
  • Cool to room temperature before cutting.

Taco Beef Nuggets With Dipping Sauce


Ingredients

  • 1/4 Sue Bee® Honey
  • 1 lb ground round
  • 2 tablespoons taco seasoning mix
  • 1 (4 ounce) can mild green chilies
  • 1 (8 ounce) package colby-monterey jack cheese
  • 1 egg white
  • 1 tablespoon water
  • 2 cups nacho cheese flavored tortilla chips
  • 6 tablespoons taco sauce

Directions

  • Heat oven to 400 F.
  • Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly.
  • Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.
  • Beat egg white with water in shallow dish until blended.
  • Place chips in second shallow dish.
  • Dip each meatball into egg white mixture, then into chips to coat completely.
  • Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
  • Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray.
  • Bake in 400 F oven 15 to 20 minutes until no longer pink and juices show no pink color.
  • Meanwhile combine taco sauce and Sue Bee® honey in a small microwave-safe dish. Microwave on HIGH 30 seconds or until warm.
  • Serve nuggets with sauce.

Blueberry Muffins with Splenda


Ingredients

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

Directions

  • Sift flour, baking powder and salt together.
  • In another bowl, beat margarine, Splenda granular and Sue Bee® honey with electric mixer until fluffy.
  • Beat in eggs one at a time, add vanilla.
  • Alternately stir in flour and milk.
  • When blended, fold in berries.
  • Spoon batter into paper lined or greased muffin cups.
  • Bake until golden in a preheated oven at 350 F for about 25 to 30 minutes.
  • Cool in pan 10 minutes before removing.

Granola Bars


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 cups quick-cooking oats
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup wheat germ
  • 3/4 cup raisins
  • 3/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 2 teaspoons vanilla extract

Directions

  • Preheat oven to 350 F.
  • Line a 13×9 inch pan with foil and spray with Pam.
  • In a large bowl, stir together oats, flour, brown sugar, raisins,wheat germ, salt, cinnamon and walnuts.
  • In a smaller bowl, thoroughly blend Sue Bee® honey, oil, egg and vanilla; pour into flour mixture, and mix by hand until the liquid is evenly distributed.
  • Press evenly into the prepared baking pan.
  • Bake 25-30 minutes in the oven or until the edges are golden.
  • Cool completely in pan before turning out onto a cutting board and cutting into bars.

Honey Brownies

 

Ingredients

  • 3/4 cup SUE BEE® Honey
  • 1/2 cup butter
  • 2 teaspoons vanilla
  • 1 eggs
  • 1/2 cup flour
  • 1/3 cup cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup dark chocolate chips

Directions

  • Mix all ingredients in a medium sized bowl.
  • Pour into 8″ pan lined with parchment paper.
  • Bake at 350 F for 20 minutes or until brownies begin to pull away from the edge of the pan.
  • Cool in pan; cut into squares.

Shrimp Fettuccini Alfredo


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 12 oz. cream cheese
  • 3/4 cup Parmesan cheese
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1/2 teaspoon pepper
  • 4-1/2 oz. can shrimp
  • 8 oz. fettuccini
  • 1 teaspoon margarine

Directions

  • In saucepan combine Sue Bee® honey, cheese, margarine, milk and pepper.
  • Stir over low heat until smooth.
  • Stir in shrimp.
  • Toss cooked noodles with 1 teaspoon margarine while still warm.
  • Serve sauce over noodles.

Honey Mustard


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup Kraft mayonnaise
  • 1/4 cup mustard
  • 1 tablespoon rice wine vinegar
  • 1 dash salt
  • cayenne pepper cayenne pepper

Directions

  • Whisk together and chill.

Breakfast on an English Muffin


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 4 English muffins
  • 1/3 cup peanut butter
  • 2 bananas
  • 1/8 teaspoon cinnamon

Directions

  • Preheat grill or broiler.
  • Lightly toast muffins or crumpets.
  • Spread peanut butter evenly over muffins or crumpets.
  • Spread Sue Bee® honey evenly over muffins or crumpets.
  • Top with bananas.
  • Place on oven tray under grill until honey starts to sizzle.
  • Sprinkle with cinnamon.

Cinnamon Walnut Granola


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 7 1/2 cups rolled oats
  • 1 cup walnuts
  • 1 cup golden raisin
  • 1/2 cup ground flax seed
  • 1/2 cup brown sugar
  • 1/2 cup olive oil
  • 1/2 tablespoon cinnamon
  • 1 tablespoon vanilla

Directions

  • Preheat oven to 275 F In big bowl, combine oats, raisins, nuts and flaxseed.
  • In microwavable bowl, blend together Sue Bee® honey, brown sugar, oil and cinnamon.
  • Cook on high in microwave until mixture starts bubbling. Remove, add vanilla and stir.
  • Pour over oat mixture and mix well.
  • Thinly spread on baking sheet. Bake for 15 minutes.
  • Stir, return to oven for add 15 minutes or until oats are toasted.
  • Cool thoroughly. Store in airtight container.

Sue Bee® Honey Key Lime Grilled Chicken


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 5 Tablespoons key lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon lemon pepper
  • 4 chicken breasts, skinless and boneless

Directions

  • In a resealable plastic bag, mix Sue Bee® honey, key lime juice, garlic and lemon pepper.
  • Place chicken in bag, seal, and shake to coat.
  • Marinate in refrigerator at least 30 minutes, turning bag occasionally.
  • Preheat outdoor grill for high heat.
  • Grill marinated chicken about 8 minutes on each side, until no longer pink and juices run clear.
  • Discard any remaining marinade.

Grilled Teriyaki Burgers

 

Ingredients

  • 1/4 cup SUE BEE® Honey
  • 1/4 cup soy sauce
  • 1 tsp garlic power
  • 2 pounds ground beef
  • slices of pineapple
  • slices of provolone cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hamburger buns

Directions

  • Stir together SUE BEE® honey, garlic powder and soy sauce
  • Combine 1/3 cup soy sauce mixture, beef, salt and pepper; shape into 6 patties.
  • Brush with remaining soy sauce mixture.
  • Grill over medium-high heat (350-400 F) 5 minutes on each side or until beef is no longer pink.
  • Top grilled patties with cheese and pineapple. Drizzle with teriyaki sauce. Enjoy!

Grilled Chicken Breast With Barbecue Glaze


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 4 chicken breast fillets
  • 1/3 cup BBQ sauce
  • 1/4 cup mayonnaise
  • 2 garlic cloves
  • 2 teaspoons fresh ginger

Directions

  • Combine Sue Bee® honey, BBQ sauce, mayonnaise, garlic and ginger.
  • Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight.
  • Put chicken on oiled grill plate and grill for approximately 5 minutes each side, brushing occasionally with the marinade.

Peanut Butter Wheat Germ Treats


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/3 cup wheat germ
  • 1/2 cup peanut butter
  • 3/4 cup powdered milk

Directions

  • Mix Sue Bee® honey, powdered milk and peanut butter in a bowl.
  • Roll mixture into balls about the size of a marble.
  • Roll each ball in wheat germ.
  • Chill in the refrigerator about 30 minutes.

Marinated Rotini


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 tomato
  • 1 cucumber
  • 1 8 oz. package rotini
  • 1 teaspoon salt
  • 1 teaspoon parsley flakes
  • 1 teaspoon MSG
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup vinegar
  • 1 cup oil
  • 1 onion

Directions

  • Cook rotini according to directions; drain and rinse with cold water.
  • Whisk Sue Bee® honey, oil, vinegar, and seasonings until well mixed.
  • Mix all ingredients together and refrigerate until ready to serve.

Chocolate Ricotta Cream


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 15 ounces part-skim ricotta cheese
  • 2 tablespoons cocoa
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sliced almonds

Directions

  • Process cheese in food processor for 1 minute.
  • Add Sue Bee® honey, cocoa, vanilla and cinnamon.
  • Process until smooth and creamy.
  • Spoon into 6 wine glasses and garnish with almonds.

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