Close
Menu

Honey Jam Bars


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/2 cup shortening
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups flour
  • 3/4 cup seedless raspberry jam

Directions

  • Cream shortening and Sue Bee® honey well.
  • Combine dry ingredients and mix into creamed mixture with egg.
  • Grease a 8" square pan.
  • place 1/2 batter in pan.
  • Top with seedless raspberry jam or preserves.
  • Cover with remaining batter. Bake in a 400 F oven about 30 to 35 minutes or until done. Cool completely and cut into bars.

Honey Balsamic Chicken


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 boneless skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 3/4 cup crushed corn flakes

Directions

  • Preheat oven to 350 F.
  • In a medium bowl, mix Sue Bee® honey and vinegar until blended.
  • Dip chicken breasts in honey mixture until coated.
  • Then coat in corn flakes Put in 8 x 8 pan.
  • Repeat with all chicken breasts.
  • Drizzle with remaining honey mixture.
  • Bake at 350 F for 30 minutes.

Grilled Sage Pork Chops


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/2 cups apple juice
  • 2 Tbsp. oil
  • 2 Tbsp. sage
  • 2 cloves garlic
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 4 pork chops

Directions

  • Combine all ingredients except pork chops in a plastic bag.
  • Add chops, force air out and seal.
  • Refrigerate 2 hours to overnight.
  • Grill chops over medium heat until tender and juice runs clear, about 15 minutes.
  • Discard marinade.

Mexican Pie


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 can crescent rolls
  • 2 cups cheese
  • 1/2 cup black olives
  • 1 cup sour cream
  • 1 can corn
  • 8 oz. can tomato sauce
  • 1 envelope taco seasoning
  • 1 green pepper
  • 1 small onion
  • 1 lb. ground beef
  • 2 cups lettuce

Directions

  • Separate dough triangles.
  • Arrange in large pie plate to form crust; press edges to seal.
  • Bake at 325 F for 8 minutes.
  • Brown ground beef with onion and green pepper; drain.
  • Stir in taco seasoning, Sue Bee® honey, tomato sauce and corn.
  • Spoon into prepared shell, top with cheese and bake until just melted.
  • Sprinkle top with lettuce and olives.
  • Top with sour cream and serve.

BBQ Pork Sandwiches


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 to 4 lbs. roast pork loin
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder

Directions

  • Combine all ingredients in a 2 quart saucepan and cook over medium heat until boiling.
  • serve on buns.
  • Makes about eight to ten 1/2 cup servings.

Ham Loaf


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 lb ham
  • 1/2 cup milk
  • 1 cup oatmeal
  • 1 carrot
  • 1 celery stalk
  • 1 egg
  • 2 teaspoon dry mustard
  • 1 teaspoon pepper

Directions

  • Combine all ingredients.
  • Bake at 400 F for about 1 hour.

Excellent Carob Fudge


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 cup peanut butter
  • 1 cup walnuts
  • 1/2 cup carob powder
  • 1 cup sesame seed
  • 1 cup coconut
  • 1 cup chopped sunflower seed
  • 1/4 cup lecithin granules
  • 2 teaspoons vanilla

Directions

  • Melt Sue Bee® honey in a double boiler over low heat.
  • Add peanut butter and the rest of the ingredients.
  • Press into a well greased 13×9 pan.
  • Sprinkle with additional coconut.
  • Let set a few minutes and cut into 24 bars.

Orange Pork Tenderloin Marinade


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 cups orange juice
  • 1/2 cup soy sauce
  • 2 tablespoons garlic
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon cayenne pepper

Directions

  • Mix together and marinade at least 8 hours, preferably overnight.

Crock Pot Teriyaki Chicken


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1/2 cup soy sauce
  • 3 garlic cloves
  • hot chili sauce hot chili sauce

Directions

  • Add chicken to crock pot along with Sue Bee® honey, soy sauce, garlic cloves and hot sauce.
  • Set crock pot to low and cover.
  • Stir once 2 hours into cooking and then cook addition 2 hours.
  • Remove garlic cloves.

Honey Peanut Butter


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 1/3 cups dry-roasted unsalted peanuts
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon

Directions

  • Place peanuts, salt, and cinnamon in a blender or food processor with metal blade inserted.
  • Cover and blend or process until spreadable (about 6 or 7 minutes).
  • Stop and scrape sides of blender/food processor and add in Sue Bee® honey and blend until smooth and well-combined.
  • Store in a covered container in the refrigerator. It will keep for several months as long as it is kept refrigerated.

Garlic and Honey Pork Chops


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 4 pork chops
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry wine
  • 2 cloves garlic

Directions

  • Combine all ingredients in a plastic zipper bag and refrigerate for 8 hours.
  • Drain chops and reserve some of the marinade for basting; preheat a grill with medium-hot coals or preheat your broiler.
  • Depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.

Spicy Strawberry Spinach Salad


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 4 cups spinach
  • 1 fresh cayenne pepper
  • 1/4 cup white wine vinegar
  • 1/2 cup orange juice concentrate
  • 1/4 cup oil
  • 1/2 cup pecans
  • 1 cup strawberries
  • 1 cup blood orange
  • 2 fresh green shallots
  • smoked gouda cheese
  • Salt and pepper

Directions

  • To prepare dressing, combine Sue Bee® honey, oil, orange juice concentrate and white wine together; whisk until smooth.
  • Add peppers; let set 15 minutes.
  • Put all salad ingredients in salad bowl and toss with dressing.
  • Serve topped with cheese cubes.

Spinach and Fennel Salad


Ingredients

  • 2 teaspoons Sue Bee® Honey
  • 9 ounces baby spinach leaves
  • 2 fennel bulbs
  • 1/4 lb chopped walnuts
  • 1/4 cup olive oil
  • 1/2 cup wine vinegar
  • 2 teaspoons French mustard
  • 2 cloves garlic
  • Salt and pepper

Directions

  • Remove thick stalks from spinach and tear leaves into salad bowl.
  • Trim leaves from fennel and reserve.
  • Slice fennel bulb and add with nuts to the bowl.
  • Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
  • Just before serving, pour the dressing over the salad and toss well to coat.
  • Garnish with fennel leaves.

Southwest Chicken Salad


Ingredients

  • 1/2 tablespoon Sue Bee® Honey
  • 2 tablespoons fat free ranch dressing
  • 1 tablespoon nonfat sour cream
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon lime juice
  • 1/4 teaspoon chili powder
  • 1 dash onion powder
  • 1 dash garlic powder
  • 1 dash cumin
  • 1-2 chopped avocados
  • 3-5 baked Doritos
  • 1 tablespoon shredded carrot
  • 2 tablespoons shredded fat-free cheddar cheese
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon yellow mustard
  • 1/4 teaspoon cilantro
  • 3 cups chopped lettuce
  • 4 ounces grilled boneless skinless chicken breasts
  • 1/4 cup halved cherry tomatoes
  • 1 1/2 tablespoons chopped poblano peppers
  • 1 1/2 tablespoons canned sweet corn
  • 1 1/2 tablespoons canned black beans
  • Quartered lime

Directions

  • Mix together marinade ingredients in a small bowl — add chicken and coat it in the marinade. Set aside.
  • In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
  • Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados.
  • In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
  • Mix in the dressing, squeeze some lime and enjoy!

Zesty, Gooey Chicken Breast


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 6 boneless skinless chicken breast halves
  • 3/4 cup ketchup
  • 1/2 cup salsa
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon cornstarch

Directions

  • Put the breasts in a 9×13-inch baking dish.
  • Whisk remaining ingredients (except cornstarch) together until they are well blended.
  • Pour over the breasts.
  • Coat both sides of the breasts with the sauce.
  • Bake in 400 F oven for approx 30 minutes or until the chicken is done.
  • Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
  • Pour over the chicken & serve.

Honey Mustard Sauce


Ingredients

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

Directions

  • Combine all ingredients in a bowl and mix well.
  • Cover and refrigerate for at least two hours; overnight is even better.

Indonesian Ginger Chicken


Ingredients

  • 1 cup Sue Bee® Honey
  • 8-9 chicken pieces
  • 3/4 cup soy sauce
  • 1/2 cup finely minced ginger
  • 1/2 cup minced garlic

Directions

  • Heat Sue Bee® honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
  • Place chicken, skin side down, in appropriately sized casserole.
  • Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
  • Preheat oven to 350 F.
  • Cook chicken, covered, for 30 minutes.
  • Uncover, turn chicken pieces over, increase heat to 375 F, and cook for 30-40 minutes longer, basting occasionally.
  • Make sure that the sauce does not cover chicken, and only reaches about halfway up.
  • This will let the skin get crispy and gorgeously dark.
  • I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad.

Dried Fig, Goat Cheese and Arugula Salad

Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 1/4 cup walnuts
  • 6 white dried figs
  • 6 ounces arugula
  • 4 teaspoons extra virgin olive oil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon water
  • 2 tablespoons sherry wine vinegar
  • 1 1/2 sprigs rosemary
  • 4 tablespoons goat cheese

Directions

  • Toast walnuts on a baking sheet in the oven at 300 F until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
  • In a food processor, or metal bowl, combine Sue Bee® honey, rosemary, vinegar, water, mustard, salt and pepper. Slowly blend in the oil.
  • Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad.
  • Divide salad onto four plates and garnish with one tablespoon of goat cheese.

Mango Butter


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/4 cup softened butter
  • 1/4 cup chopped ripe mango

Directions

  • In a medium bowl, beat the Sue Bee® honey, butter and mango together with a wooden spoon or electric beater.
  • Transfer to a small bowl and serve with bread.

Grilled Chicken Salad


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 3 chicken cutlets
  • 5 baby corn
  • 1/2 bunch scallion
  • 4 teaspoons soy sauce
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1 yellow pepper
  • 1 red pepper
  • 1 head lettuce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon olive oil
  • 1 tablespoon mustard
  • 4 cloves fresh garlic

Directions

  • Using a sharp knife cut 3-4 diagonal slits in each cutlet.
  • Place onto a lined small baking pan.
  • Combine marinade ingredients and pour over chicken cutlets.
  • Place on oven rack 8-10 inches away from top.
  • Grill for 10-12 minutes, turning every few minutes.
  • Remove from oven, cover, and let sit for hour.
  • Combine salad ingredients.
  • Combine all dressing ingredients well by hand.
  • Pour over salad hour before serving.
  • When chicken is cool, cut into strips.
  • Toss salad with dressing and chicken.

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today