Thyme and Company Salad Dressing

Ingredients

• 1 teaspoon Sue Bee® Honey
• 1/2 cup olive oil
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 2 teaspoons thyme
• 1 teaspoon Dijon mustard
• 1 garlic clove
• 1/4 cup feta
• 1/4 cup red wine vinegar
• 1/4 teaspoon salt

Directions

• Place all ingredients in a jar, seal and shake vigorously for 10 seconds.
• Use immediately or refrigerate.
• Shake well again before serving over greens.
• If kept refrigerated, the vinaigrette should keep up to 2 weeks.

Copycat Chipotle Honey Vinaigrette

Ingredients

• 1/2 cup SUE BEE® honey
• 6 tbsp red wine vinegar
• 3/4 cup olive oil
• 3 chipotle peppers in adobo sauce
• 2 garlic cloves chopped
• salt and pepper

Directions

• Place all items in a blender and mix until smooth. Enjoy on salads or as a marinade!

Chinese Chicken Salad

Ingredients

• 2 tablespoons Sue Bee® Honey
• 3/4 cup sliced green onion
• 3/4 cup grated carrot
• 8 ounces thin spaghetti
• 1/2 teaspoon crushed red pepper flakes
• 1 packet Good Seasons oriental sesame salad dressing mix
• 2 tablespoons crunchy peanut butter
• 1 lb boneless skinless chicken breast
• 1/4 cup chopped cilantro
• Vinegar and Oil

Directions

• Pour 1/3 cup of the dressing over chicken in medium bowl; toss to coat.
• Cover.
• Refrigerate 1 hour to marinate.
• Mix remaining dressing, peanut butter, Sue Bee® honey and pepper until well blended; set aside.
• Cook chicken and marinade in large skillet on medium-high heat about 8 minutes or until chicken is cooked through.
• Mix chicken, spaghetti, carrot, onions and cilantro in large bowl.
• Add peanut butter mixture; toss to coat.
• Serve immediately.

Restaurant Teriyaki Sauce

Ingredients

• 2 tablespoons Sue Bee® Honey
• 1/4 cup soy sauce
• 1 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions

• Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
• Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
• Heat until sauce thickens to desired thickness.
• Add water to thin if you over-thick it.

Chicken and Pasta Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 package pasta
• 1 1/2 cups buttermilk dressing
• 1/2 teaspoon poppy seed
• 2 cups chicken
• 1 1/2 cups red grapes
• 1/3 cup red onion
• walnuts

Directions

• Cook pasta as directed on package and drain well.
• In small bowl, stir together salad dressing, Sue Bee® honey and poppy seeds; set aside.
• In large bowl, combine pasta, chicken, grapes and onion.
• Add dressing.
• Blend thoroughly.
• Salt and pepper to taste.
• Cover, chill.
• Serve sprinkled with chopped walnuts.

Asian Ginger Dressing

Ingredients

• 3 tablespoons Sue Bee® Honey
• 3 garlic cloves
• 2 tablespoons ginger-root
• 3/4 cup olive oil
• 1/3 cup rice vinegar
• 1/2 cup soy sauce
• 1/4 cup water

Directions

• Add all ingredients into a dressing cruet (bottle). Place lid on and shake like crazy. If the honey does not dissolve, you may take the lid off the bottle and microwave for around a minute.

Lavender Honey

Ingredients

• 1 cup Sue Bee® Honey
• 1/4 cup lavender flowers

Directions

• Simmer lavender flowers in Sue Bee® honey over a double boiler for 1 hour.

Honeydew Walnut Salad

Ingredients

• 2 tablespoons Sue Bee® Honey
• lettuce leaf
• 1/2 cup oil
• 2 tablespoons vinegar
• 4 tablespoons lime juice
• 4 tablespoons fresh parsley
• 1 cup walnuts
• 1/2 cup red pepper
• 1 cup celery
• 1 honeydew melon
• salt and pepper

Directions

• Line salad plates with lettuce leaves or salad greens of your choice.
• In a bowl, combine the melon, celery, red peppers, walnuts and parsley.
• Put equal amounts on each salad plate.
• For the dressing, combine the lime juice, vinegar, oil and Sue Bee® honey.
• Mix well.
• Salt and pepper to taste.
• Drizzle over the salad right before serving.

Curried Quinoa Salad With Cranberries

Ingredients

• 1 tablespoon Sue Bee® Honey
• 2 cups water
• 1/2 cup celery
• 1 cup red bell pepper
• 1 cup green bell pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon curry powder
• 1 tablespoon cider vinegar
• 2 tablespoons soy sauce
• 1 cup quinoa
• 1/2 cup dried cranberries

Directions

• Rinse quinoa in plenty of water, drain.
• In medium saucepan, bring the two cups of water to a boil over high heat.
• Stir in quinoa.
• Reduce heat and simmer, uncovered, for 15 minutes or until water is absorbed.
• Remove from heat and let cool
• In small bowl, mix Sue Bee® honey, soy sauce, vinegar, curry powder and red pepper flakes, stirring until completely blended
• Combine, in a serving bowl, remaining ingredients.
• Gently stir in cooled quinoa, then soy sauce mixture.

Papaya Yogurt Boats

Ingredients

• 2 tablespoons Sue Bee® Honey
• 2 tablespoons lime juice
• 1/2 cup nonfat plain yogurt
• 1 ripe papaya

Directions

• Combine lime juice and Sue Bee® honey.
• Slowly stir in yogurt, until consistency of a creamy sauce.
• Pour sauce into the center of the papaya halves.
• Serve.

Beverly Hills Cafe Chicken Salad

Ingredients

• 1 tablespoon Sue Bee® Honey
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 cup shredded parmesan cheese
• 1 tablespoon minced garlic in oil
• 1/4 cup very thin sliced scallion
• 1/2 cup diced celery
• 1/4 cup diced yellow onion
• 2 1/2 pounds cooked boneless skinless chicken

Directions

• Mix all ingredients (except for the chicken) together in a large bowl.
• Refrigerate for at least 30 minutes to chill, the longer you chill, the better.
• Remove from refrigerator.
• Stir well, then mix with the chicken.

Spargelfest Salad

Ingredients

• 2 teaspoons Sue Bee® Honey
• 20 pencil-thin asparagus spears
• 4 slices toasted german bread
• 1/3 cup toasted pine nuts
• 6 ounces crumbled german cambozola cheese
• 4 ounces sliced paper-thin black forest-style ham
• 1 (19 ounce) jar red beets
• 6 cups european mixed salad greens
• 3/4 cup olive oil
• 3 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 2 teaspoons sweet mustard
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 2 tablespoons butter
• salt and pepper

Directions

• Preheat oven to 400 F.
• Combine Sue Bee® honey, vinegar, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
• Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
• Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
• Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
• Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
• Place four triangles around each salad and serve.

Jalapeno Coleslaw

Ingredients

• 3 tablespoons Sue Bee® Honey
• 6 cups preshredded cabbage
• 2 tomatoes
• 6 green onions
• 2 jalapeno peppers
• 1/4 cup cider vinegar
• 1 teaspoon salt

Directions

• Combine Sue Bee® honey, cabbage, tomatoes, green onions, jalapenos, vinegar, and salt in serving bowl; mix well. Cover and chill at least 2 hours before serving.
• Stir well immediately before serving.

Cream of Carrot and Honey Soup

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups baby carrots
• 4 cups vegetable stock
• 3 garlic cloves
• salt
• mace
• 2/3 cup cream
• parsley

Directions

• In a large saucepan, add sliced carrots, vegetable stock, honey, garlic, and salt. Bring mixture to a boil, reduce heat and simmer for approximately 30 minutes or until carrots are tender.
• Remove saucepan from heat and adjust seasonings to taste. Pour mixture into a blender or food processor to puree.
• Add pureed soup back into saucepan and reheat soup slowly, do not bring to a boil, and stir in cream. Serve immediately with chopped parsley sprinkled on soup.

Honey Pecan Carrot Cake

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups flour
• 4 cups icing sugar
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1 (8 ounce) package cream cheese
• 1 cup pecans
• 4 cups carrots
• 1 teaspoon vanilla
• 2 eggs
• 1 cup granulated sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup pecans

Directions

• Preheat oven to 350 F.
• Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
• Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
• In a separate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in Sue Bee® honey and then eggs.
• Beat in sugar and vanilla.
• Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
• Stir in carrots and pecans by hand.
• Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
• Cool on a rack.

Icing

• Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 cup at a time.
• Remove cooled cake from pans.
• Spread Icing over sides and top of cake.
• Sprinkle with 1/2 cup of chopped pecans.

Southern-style Honey Rice

Ingredients

• 1/4 cup Sue Bee® Honey
• 4 cups cooked white rice
• 1/2 cup roasted peanuts
• 6 tablespoons butter
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger

Directions

• Gently stir together rice and peanuts; set aside and keep warm.
• Put butter and Sue Bee® honey in a heavy saucepan, cook over low heat just until butter has melted.
• Stir in the cinnamon and ginger, beating out any lumps.
• Pour over rice, and mix together thoroughly.
• Serve hot.

Honey Teriyaki Swordfish Steaks

Ingredients

• 1/4 Sue Bee® Honey
• 2 tablespoons canola oil
• 1/4 cup chopped white onion
• 2-3 minced garlic cloves
• 1 1/2 teaspoons grated fresh ginger
• 1/2 cup teriyaki sauce
• 4 (6 ounce) center cut swordfish steaks

Directions

• In a medium saucepan, heat the oil over medium heat.
• Add onion, garlic and ginger, saute about 3 minutes.
• Add teriyaki sauce and Sue Bee® honey; bring to a boil, stirring constantly.
• Simmer about 2 minutes.
• Allow to cool to room temperature.
• In a small dish reserve 1/4 cup sauce for basting, cover and place in fridge.
• Put the fish steaks in a large resealable plastic bag and pour remaining sauce over them.
• Put the fish in fridge and marinate 2 to 3 hours.
• Preheat the grill for 5 minutes.
• Spray both sides of grill with non-stick cooking spray.
• Grill fish steaks for 4 minutes or until almost half done.
• Open grill and remove steaks; wipe grill clean and spray both sides again with non-stick cooking spray.
• Return the steaks to the grill and baste with the reserved 1/4 cup sauce.
• Grill 3 more minutes.

Golden Sweet Cornbread

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup flour
• 1 cup cornmeal
• 2/3 cup sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 2 eggs
• 1 cup milk
• 1/3 cup vegetable oil

Directions

• Preheat oven to 400 F.
• Combine all ingredients in a bowl and mix for about 2 minutes.
• Pour into greased 8×8" glass baking dish and bake for 20-25 minute or until toothpick inserted in center comes out clean.

Honey-Pecan Finger Pies

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 1/4 cups flour
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter
• 2 eggs
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 2/3 cup sugar
• 1/2 cup butter
• 1/3 cup sugar
• 1 cup pecans

Directions

• Combine 1 1/4 cups flour and 1/3 cup sugar in a bowl; cut 1/2 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal.
• Press firmly and evenly into an ungreased 9×13 inch pan.
• Bake at 375 F for 10 to 15 minutes or until edges are lightly browned.
• Combine 2/3 cup sugar and remaining ingredients; pour over prepared crust.
• Bake at 375 F for 20 to 25 minutes, shielding with foil the last 5 minutes, if necessary.
• Cool on a wire rack.
• Cut into 1 1/2 x 1-inch bars.

Honey Glazed Carrots

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 cups carrots
• 1/4 cup water
• 2 tablespoons butter
• 2 tablespoons parsley flakes
• 1 dash salt

Directions

• Cook carrots until tender and drain.
• Stir remaining ingredients in until carrots are well coated.
• Salt to taste.