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Simple Little Cookies


Ingredients

  • 1/8 cup Sue Bee® Honey
  • 1 tablespoon butter
  • 1 egg
  • 1 teaspoon almond extract
  • 1 cup rolled oat
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup slivered almond

Directions

  • Preheat oven to 350 F.
  • Lightly butter a large cookie sheet, or line it with parchment paper.
  • Cream the butter and Sue Bee® honey.
  • Beat in the egg and almond extract.
  • Stir in the oat flakes, coconut and almonds.
  • Let the dough sit for 5 minutes before spooning it out.
  • Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet.
  • Bake for 8 to 10 minutes, until just lightly browned around the edges.
  • Remove to a rack to cool.

Sweet and Crunchy Cereal Squares


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 1 cup peanut butter
  • 1/4 cup margarine
  • 1 (10 1/2 ounce) package marshmallows
  • 6 cups Corn Chex
  • 1 cup candy corn

Directions

  • Grease 13×9 pan.
  • In 4-quart saucepan, combine Sue Bee® honey, peanut butter, margarine and marshmallows.
  • Cook over low heat until marshmallows are melted, stirring occasionally.
  • Carefully stir in cereal and candy corn.
  • Using wet or greased spatula, spread in greased pan.
  • Cool completely; cut into bars.

Hot Habanero Wings


Ingredients

  • 1/4 cup fresh Sue Bee® Honey
  • 2 pounds chicken wings
  • 1 (18 ounce) bottle honey teriyaki BBQ sauce
  • 2 tablespoons liquid smoke
  • 1 1/2-2 inches fresh ginger
  • 6 cloves garlic
  • 8 habanero peppers
  • 4 chili peppers
  • 3 tablespoons fresh horseradish

Directions

  • Cut wings into thirds, and discard the tips.
  • There should be about 36 pieces.
  • In a medium saucepan combine Sue Bee® honey, BBQ sauce, Worcestershire sauce, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish.
  • Stir all together, and simmer over low heat for 1 hour.
  • Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce.
  • Cover, and refrigerate for at least 6 hours.
  • Preheat grill for low heat.
  • Lightly oil grate.
  • Remove chicken from marinade, and place on grill.
  • Cook over low heat for 45 minutes to 1 hour, turning occasionally.

Spinach Salad with Honey Bacon Dressing


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 8 cups torn fresh spinach
  • 1/2 cup shredded parmesan cheese
  • 1 hard-boiled egg
  • 1 medium tomato, diced
  • 1/4 cup sliced green onion, diced
  • 1 cup sliced fresh mushrooms
  • 7 slices bacon
  • 1 teaspoon yellow mustard
  • 1/2 cup vinegar
  • 1/3 cup vegetable oil
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice

Directions

  • Combine spinach, parmesan cheese, hard-boiled egg, tomato, green onion, mushrooms with 5 of the cooked, crumbled bacon strips in a large bowl.
  • In a small bowl, whisk together the Sue Bee® honey, vinegar, oil, mustard, lemon juice and remaining 2 strips of cooked, crumbled bacon.
  • Pour over salad.
  • Serve immediately.

Pecan Squares


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 1/4 lbs unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 3 cups light brown sugar
  • 1 lb unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 1/2 cups all-purpose flour
  • 3/4 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 3/4 cup granulated sugar
  • 2 lbs pecans

Directions

  • Preheat the oven to 350 F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
  • Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
  • Mix the dry ingredients into the batter with the mixer on low speed until just combined.
  • Press the dough evenly into an ungreased 18 x 12 baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
  • Bake for 15 minutes, until the crust is set but not browned.
  • Allow to cool.
  • For the topping, combine the butter, Sue Bee® honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
  • Cook over low heat until the butter is melted, using a wooden spoon to stir.
  • Raise the heat and boil for 3 minutes.
  • Remove from the heat. Stir in the heavy cream and pecans.
  • Pour over the crust, trying not to get the filling between the crust and the pan.
  • Bake for 25 to 30 minutes, until the filling is set.
  • Remove from the oven and allow to cool.
  • Wrap in plastic wrap and refrigerate until cold.
  • Cut into bars.
  • Dip one end in chocolate, if desired.
  • Flatten cupcake papers and top each with a bar.

Pecan Praline Sauce


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/2 cups water
  • 2 cups firmly packed light brown sugar
  • 2 cups pecan pieces
  • 1/2 teaspoon vanilla extract

Directions

  • Combine all ingredients in a saucepan.
  • Cook, stirring frequently, over medium heat until thickened.
  • Serve immediately.

Honey Spicy Ribs


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 1 onion
  • 4 lbs. beef or pork ribs
  • 1/4 cup ketchup
  • 1 cup tomato juice
  • 1/2 cup vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried mustard
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 tablespoon liquid smoke
  • 1/2 cup water

Directions

  • Mix sauce ingredients and bring to a boil in a saucepan over medium heat.
  • Simmer about 15 minutes.
  • Top ribs with sliced onions and bake at 450 F for 30 minutes.
  • Coat ribs with sauce.
  • Bake at 350 F for 1-1/2 to 2 hours, basting every 20 minutes and turning ribs halfway through.

Loosemeats


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 cup water
  • 1 tsp. salt
  • 1 lb. hamburger
  • 1 tablespoon paprika
  • 2 tablespoons prepared mustard
  • 1 tablespoon chili powder
  • 3/4 cup ketchup
  • 1 small onion
  • Pepper to taste

Directions

  • Mix all ingredients in a 2-quart saucepan and bring to a boil.
  • Simmer over medium heat 15 to 20 minutes.
  • Also good on hotdogs to make chilidogs.

Honey Balsamic Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 fish fillets
  • 1/3 cup light brown sugar
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 pinch kosher salt
  • 1 pinch black pepper

Directions

  • Heat oven to 350 F.
  • In a food processor or blender combine Sue Bee® honey, garlic, salt, pepper and olive oil. Puree/process until well mixed.
  • Spray a shallow baking dish with non-stick cooking spray, or lightly butter. Place fillets in dish.
  • Brush on the honey sauce, trying to use it all.
  • Sprinkle with brown sugar, covering the fillets.
  • Bake until fillets are golden brown and the sugar has caramelized; about 30 minutes
  • Serve warm.

Honey Pumpkin Mousse


Ingredients

  • 3/4 cup Sue Bee® Honey
  • 4 eggs
  • 1 (16 ounce) can solid pack pumpkin
  • 2 teaspoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions

  • In the top of a double boiler, combine egg yolks and Sue Bee® honey.
  • Cook over simmering water, stirring constantly, until mixture reaches 160 F.
  • Transfer mixture to a medium bowl.
  • Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
  • In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
  • Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
  • Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.
  • Spoon mousse into dessert glasses; cover and chill.

Spicy Chipotle, Honey, Mustard, Grilled Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 tablespoons coarse grain mustard
  • 2 tablespoons lemon juice
  • 2 baking hens
  • 1/4 cup melted butter

Directions

  • Preheat oven to 350 F.
  • Brush hens with melted butter.
  • Roast in open shallow pan on rack for 50 minutes brushing 3-4 times with butter.
  • Mix Sue Bee® honey, mustard and lemon juice.
  • Increase oven to 400 F.
  • Brush with honey glaze for and bake an additional 10 minutes.

Pecan Praline Sauce


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/2 cups water
  • 2 cups firmly packed light brown sugar
  • 2 cups pecan pieces
  • 1/2 teaspoon vanilla extract

Directions

  • Combine all ingredients in a saucepan.
  • Cook, stirring frequently, over medium heat until thickened.
  • Serve immediately.

Peanut Butter Snacks

 

Ingredients

  • 3 tbsp Sue Bee® honey
  • 3/4 cup nonfat dry milk powder
  • 1/2 cup peanut butter
  • 1/2 cup crispy rice cereal

Directions

  • Mix everything together.
  • Roll into bite size balls.
  • Place on cookie sheet with wax paper.
  • Refrigerate for at least 1 hour.

Teriyaki Steak


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 ribeye steaks
  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup soy sauce
  • 1 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. pepper

Directions

  • Stir together all seasoning ingredients and rub into both sides of steaks.
  • Let marinate in refrigerator for at least 2 hours.
  • Grill for about 4 to 8 minutes on either side.

Honey Pecan Chicken Cutlets


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 lb skinless chicken piece
  • 1/2 cup all-purpose flour
  • 3 tablespoons margarine
  • 1/4 cup chopped pecans

Directions

  • Dredge the cutlets in flour, shaking off excess.
  • Heat two tablespoons margarine in a heavy skillet over medium heat.
  • Add the cutlets and brown on both sides, about 5-6 minutes.
  • Stir together the remaining tablespoon margarine, Sue Bee® honey and pecans.
  • Add to the skillet, stir gently.
  • Cover and simmer gently for 7-8 minutes.
  • Remove cutlets to a serving platter, pour sauce over and serve.

Peach Honey Float


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 fresh peaches
  • 1 pint skim milk
  • 1/4 teaspoon almond extract
  • 1 pint vanilla frozen yogurt

Directions

  • Combine Sue Bee® honey, peaches and 1/2 pint milk. Beat or blend.
  • Add rest of the milk, almond extract and half of the frozen yogurt and beat or blend till smooth.
  • Pour into well-chilled tall glasses, top w/remaining frozen yogurt and serve immediately.

Honey Cake


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3 cups sifted flour
  • 4 eggs
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1 cup chopped walnuts

Directions

  • Bring the Sue Bee® honey to a boil and cool.
  • Cream the butter and sugar, add the egg yolks, one at a time.
  • Beat until fluffy, then beat in the honey.
  • Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
  • Beat egg whites until stiff and fold into batter.
  • Bake in a tube pan (or a cookie sheet) at 325 F until done, about 50-55 minutes.
  • Lower heat to 300 F in final stages of baking to prevent honey from burning.

Honey Apple Chops


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 pork chops
  • 1-1/2 cups apple cider
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1 tsp. garlic
  • 1/2 tsp. pepper

Directions

  • Combine all ingredients, except chops, and mix well.
  • Pour over chops in a shallow dish and let them marinate 2 to 24 hrs.
  • Grill for 12 to 15 minutes, turning once.

Honey Vindaloo Glazed Chicken Wings


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 24 chicken wings
  • 2 tablespoons vindaloo curry paste
  • 1/3 cup soy sauce
  • 2 tablespoons peanut oil

Directions

  • Cut chicken wings into 3 pieces at the joints, reserve wing tips for stock.
  • Combine remaining ingredients in a large bowl with chicken, toss to coat chicken in marinade.
  • Cover refrigerate 3 hours or overnight.
  • Preheat oven to hot.
  • Place undrained chicken on oiled rack over baking dish.
  • Roast uncovered in hot oven for about 40 mins until browned and cooked through, turning once during cooking.

Honey Garlic Meatballs


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 pounds lean ground beef
  • 3/4 cup ketchup
  • 10 cloves garlic
  • 1 tablespoon butter
  • 2 teaspoons salt
  • 2 eggs
  • 1/2 cup onion
  • 3/4 cup milk
  • 1 cup breadcrumbs
  • 1/4 cup soy sauce

Directions

  • Preheat oven to 500 F.
  • Mix meat, breadcrumbs, milk, onion, eggs and salt.
  • Shape into 1-inch balls.
  • Place balls in a single layer on glass baking dish.
  • Bake for 12-15 minutes; drain well and set aside.
  • Melt butter in a saucepan and saute garlic until tender.
  • Add Sue Bee® honey, ketchup and soy sauce.
  • Bring to a boil, reduce heat, cover and simmer for 5 minutes.
  • Add meatballs to sauce and return to a boil and simmer uncovered for 10 minutes and sauce glazes meatballs.

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