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Honey Roasted Onions


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 large vidalia onions
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • salt
  • 1/2 teaspoon curry powder
  • 1/8-1/4 ground red pepper

Directions

  • Set oven to 350 F.
  • Peel onions, and cut in half crosswise.
  • Place onions cut sides down, in an 8-inch square pan; drizzle with water.
  • Cover with foil; bake for 30 minutes.
  • Combine Sue Bee® honey and remaining ingredients.
  • Turn onions over; brush half of honey mixture over onions.
  • Bake, uncovered for another 30 minutes, or until tender, basting with remaining honey mixture after 15 minutes of baking.

Oatmeal Fudge Peanut Butter Squares


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup oatmeal
  • 2 egg whites
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1/3 cup cocoa powder
  • 1/2 cup sugar
  • 1/4 cup crunchy peanut butter
  • 1/4 cup mashed banana
  • 2 teaspoons oatmeal
  • 1 teaspoon vanilla extract

Directions

  • Combine the oats, peanut butter and banana, let sit for 5 minutes. Add the remaining ingredients and mix well.
  • Spray an 8" square pan with nonstick cooking spray. Spread the batter evenly in the pan.
  • Bake at 325 F for about 22 minutes, until the edges are firm and the center is almost set.
  • Cool to room temperature, cut into squares and serve.

Carrots Elegante


Ingredients

  • 3 tablespoons Sue Bee® Honey
  • 1 lb carrot
  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 cup sliced almonds

Directions

  • Preheat oven to 375 F.
  • Cook the carrots in water, covered, for about 8 minutes; drain.
  • Put the Sue Bee® honey, butter, lemon juice and ginger in a microwavable bowl.
  • Microwave for 30 seconds, then stir. Continue until all butter is melted and all ingredients are combined.
  • Put the carrots into a 1 1/2 to 2 quart greased dish. Pour the sauce over the carrots and stir.
  • Bake, uncovered for 30 minutes, stirring every 10 minutes.
  • Sprinkle almonds over carrots just before serving.

Fresh Mint Melon Ball Salad


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 1/2 cup chopped fresh mint
  • 1/3 cup orange juice
  • 3 cups watermelon balls
  • 2 cups cantaloupe balls
  • 2 cups honeydew balls

Directions

  • In a medium bowl, combine Sue Bee® honey mint and orange juice; blend until smooth.
  • In a large bowl, combine watermelon, cantaloupe and honeydew.
  • Pour orange juice mixture over fruit and gently toss.

Moroccan Soup


Ingredients

  • 1 teaspoon Sue Bee® Honey
  • 2 tablespoons olive oil
  • salt
  • 4 ounces frozen spinach
  • 1 liter vegetable stock
  • 1 teaspoon mustard powder
  • 4 tablespoons chopped tomatoes
  • 14 ounces chickpeas
  • 1 large sweet potato
  • 1 teaspoon fresh ginger
  • 1 fresh chili pepper
  • 1/2 teaspoon sesame seed
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 onion
  • pepper

Directions

  • Saute onion in olive oil until softened then add all the spices and fry for a little until browned.
  • Add sweet potato and continue to saute.
  • Add vegetable stock, with Sue Bee® honey, tomato and mustard.
  • Drain chick peas and wash in cold water, then add to soup.
  • Add salt and pepper.
  • Bring soup to boil and allow to simmer for 1 hour.
  • Add spinach when all other ingredients are cooked and let it wilt.
  • Season to taste.

Chilled Cantaloupe Soup With Lemon and Ginger


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 tablespoons butter
  • 1 tablespoon fresh ginger root
  • 1 tablespoon lemon peel
  • 6-7 cups ripe cantaloupe
  • 1 1/2-2 cups milk
  • 8 sprigs fresh mint
  • 1 cup cantaloupe

Directions

  • Place Sue Bee® honey, butter, ginger root and lemon peel in small bowl. Microwave 45 seconds until butter melts. Stir to blend.
  • Transfer mixture into blender. Add melon chunks and puree until smooth. Stir in milk. Transfer to bowl, cover and chill 4 hours.
  • Garnish with mint sprig diced melon.

Honey French Dressing


Ingredients

  • 2 teaspoons Sue Bee® Honey
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon worcestershire sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried mustard
  • 3/4 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/4 cup olive oil
  • 1/4 cup ketchup
  • 6-8 drops Tabasco sauce

Directions

  • Whisk together ingredients in a small bowl or measuring cup.
  • Chill to allow flavors to combine.

Orange, Strawberry and Kiwi Fruit Salad


Ingredients

  • 2 teaspoons Sue Bee® Honey
  • 1 tablespoon orange juice
  • 2 oranges
  • 2 cups strawberries
  • 1 cup grapes
  • 2 kiwi fruits
  • 2 tablespoons mint leaves

Directions

  • In a nonmetallic bowl, combine orange juice and Sue Bee® honey.
  • Add the fruit; toss to coat.
  • Refrigerate, covered, until chilled, at least 1 hour.
  • Sprinkle with mint before serving.

Sweet Potato and Smoked Chile Soup


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1 tablespoon butter
  • 1 medium onion
  • 2 garlic cloves
  • 4 cups chicken stock
  • 3 medium sweet potatoes
  • 1/2 cup fat-free half-and-half
  • 1 tablespoon chipotle chile in adobo
  • salt and pepper

Directions

  • In a large saucepan, cook onions and garlic in butter until translucent, about 4 minutes.
  • Add stock and potatoes, and simmer until tender, about 45 minutes.
  • Add Sue Bee® honey, cream, and pepper, remove from heat and puree until smooth (I used my immersion blender).

Rosemary Honey Cookies


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup solid shortening
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 tablespoon fresh rosemary

Directions

  • If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
  • Position the racks to divide the oven into thirds and preheat it to 325 F.
  • Coat the cookie sheets with solid shortening and set them aside.
  • In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
  • Beat in the Sue Bee® honey, egg, juice and grated zest.
  • On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
  • Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
  • Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.

Butternut Squash Soup


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 cups butternut squash
  • 1 mango
  • 2 teaspoons curry
  • 4 cups orange juice
  • 1 plantain
  • 1/2 cup mint
  • 1 pinch jalapeño
  • 1 mango

Directions

  • Add soup ingredients to blender and blend until creamy.
  • Garnish as indicated.
  • Serve immediately after blending.

Bourbon Butternut Squash Soup


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 tablespoons butter
  • salt salt
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 2 cups heavy cream
  • 5 cups chicken stock
  • 1/4 cup bourbon
  • 2 tablespoons fresh garlic
  • 2 tablespoons fresh ginger
  • 6 cups butternut squash
  • 1 medium onion
  • fresh ground black pepper fresh ground black pepper

Directions

  • Place butter in 4-quart saucepan and saute onions over medium heat until onions turn opaque. Add squash, ginger, garlic and saute an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off.
  • Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes.
  • Blend all ingredients in saucepan with a handheld immersion mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.

Aussie Bites


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 cups oats
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup dried fruit
  • 1/2 cup sunflower seed
  • 1 (3 1/2 ounce) can unsweetened coconut
  • 2/3 cup brown sugar
  • 2 cups whole wheat flour
  • 2 tablespoons hot water

Directions

  • Preheat oven to 350 F.
  • Combine first six ingredients in a large bowl.
  • Melt Sue Bee® honey and butter together in microwave; set aside.
  • Mix baking soda with hot water and add to butter mixture.
  • Pour butter mixture into dry ingredients and mix well.
  • Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.

Cantaloupe Soup


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 2 lemons, juice of
  • 1/4 teaspoon nutmeg
  • 1 large cantaloupe
  • 1 orange, juice of
  • 1/2 cup white wine
  • 24 watermelon balls
  • 1/2 cup whipped cream

Directions

  • In blender, mix Sue Bee® honey, lemon juice and nutmeg with cantaloupe pieces.
  • Blend in orange juice and wine.
  • Chill thoroughly; about 1 hour.
  • Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.

Cabbage Tomato Soup


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 3 tablespoons olive oil
  • 1 lemon, juice of
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 cups tomato juice
  • 4 cups tomatoes
  • 1/2 cup flour
  • 8 cups green cabbage
  • 1 onion
  • low-fat sour cream low-fat sour cream

Directions

  • Saute olive oil in a heavy soup pot.
  • Saute onion and cabbage. Cook until cabbage is limp.
  • Sprinkle flour over cabbage and mix well.
  • Add the Sue Bee® honey, tomatoes, tomato juice, caraway seeds, chicken broth, pepper and lemon juice.
  • Simmer for 30 minutes.
  • Serve garnished with sour cream.

Summer Fruit Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 3 cups nonfat vanilla yogurt
  • 1/2 pint blackberry
  • 1/2 pint blueberries
  • 2 peaches
  • 2 cups watermelon
  • 1 teaspoon vanilla extract
  • 3 apricots
  • 1 small cantaloupe
  • ground nutmeg

Directions

  • Place Sue Bee® honey, yogurt, cantaloupe, apricots and vanilla in a blender and puree until smooth.
  • Pour into individual soup bowls. Top with remaining fruit and nutmeg.
  • Serve immediately.

Flank Steak With Lime-Chipotle Sauce


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/2 pound flank steak
  • 1/2 cup cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • 3 garlic cloves
  • 1/2 cup lime juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chipotle chiles in adobo
  • salt and fresh pepper

Directions

  • Mix Sue Bee® honey with chilies, mustard, lime juice, garlic, cumin, allspice and cilantro.
  • Season to taste with salt and pepper.
  • Marinate steak at least 1 hour.
  • Drain off marinade into small sauce pan and simmer.
  • Grill or BBQ steak, basting with marinade.
  • Slice steak against the grain and pour remaining marinade over meat.

Honey Lime Chicken


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/3 cup soy sauce
  • 1/4 cup lime juice
  • 4 boneless skinless chicken breasts

Directions

  • Mix Sue Bee® honey, soy sauce and lime juice in a plastic bag or shallow dish.
  • Marinate chicken at least 45 minutes before grilling or baking.

Chipotle-Honey BBQ Bacon Burger


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 1/2 lbs ground beef
  • 1 ounce garlic
  • 1 cup apple cider vinegar
  • 1 tablespoon dry mustard
  • 1 cup ketchup
  • 8 slices thick pepper bacon
  • 6 five-inch kaiser rolls
  • 4 ounces gorgonzola
  • 1 ounce roma tomato
  • 1 ounce red onion
  • 1 ounce red pepper
  • 1/2 lb pork sausage
  • 1 ounce green onion
  • 1 ounce red pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh cracked black pepper
  • 2 tablespoons olive oil
  • 1 ounce chipotle chile in adobo
  • 1 ounce green pepper
  • 8 slices roma tomatoes

Directions

  • Mix ground beef, ground pork, green onion, red pepper and garlic.
  • Form into 6 patties.
  • Roll in black pepper.
  • Refrigerate until needed.
  • Heat grill to medium heat.
  • Place a 2-quart saucepan on grill.
  • Heat olive oil in saucepan.
  • Saut chipotle peppers, green peppers, red peppers, red onion, roma tomatoes and garlic.
  • Deglaze with apple cider vinegar and let simmer.
  • Add dry mustard.
  • Blend sauce mixture; combine until smooth.
  • Add ketchup and Sue Bee® honey.
  • Bring to a slow simmer.
  • Cook bacon in a griddle/frying pan on grill surface.
  • Keep warm for later use.
  • Place burger patties on grill.
  • Cook until medium-well, basting with Chipotle-Honey BBQ Sauce.
  • Place 1 teaspoon Chipotle-Honey BBQ Sauce on top and bottom of each Kaiser bun.
  • Assemble as follows: bottom bun, Gorgonzola cheese, peppered bacon, burger patty, roma tomatoes, and top bun.

Curried Pumpkin and Sweet Potato Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 1 1/2 teaspoons vegetable oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried coriander
  • 1 1/2 teaspoons curry powder
  • 1 cup canned pumpkin
  • 8 ounces sweet potatoes
  • 2 1/2 cups chicken stock
  • 1 cup onion
  • 1 teaspoon garlic
  • 3/4 cup 1% low-fat milk

Directions

  • In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
  • add Sue Bee® honey, stock, sweet potatoes, pumpkin, curry powder, coriander and ginger.
  • reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are
  • how small you cut your potatoes.)
  • Puree in food processor or with immersion blender until smooth.
  • Return to saucepan, if using food processor; stir in milk until blended.

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