Honey Carrot Soup

Ingredients

• 1/4 cup Sue Bee® Honey
• 16 ounces baby carrots
• 1 cup chicken broth
• 1/2 cup chopped medium onion
• 1/2 cup 2% low-fat milk
• 1/8 teaspoon nutmeg

Directions

• In large saucepan combine carrots, chicken broth and onion.
• Cover and simmer over medium heat about 15 minutes or until carrots are tender.
• Transfer mixture to blender or food processor and blend until smooth.
• Return to saucepan.
• Add milk and Sue Bee® honey.
• Return to simmer.
• Serve hot or chilles with a swirl of sour cream and a sprinkle of nutmeg.

Cream of Tomato Soup

Ingredients

• 1/4 teaspoon Sue Bee® Honey
• 3 1/2 cups cooked tomatoes
• 4 ounces cream cheese
• 3 tablespoons dry sherry
• fresh ground black pepper fresh ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1 clove garlic
• 1 1/2 cups chopped onions
• 1 tablespoon butter
• fresh parsley fresh parsley

Directions

• Cook the onions and garlic in the butter with the salt until the onions are soft and translucent.
• Add the herbs and pepper, and saute a few more minutes.
• Add tomatoes, sherry and Sue Bee® honey.
• Cover and simmer 30-40 minutes.
• Cut the cream cheese into small cubes and add to the hot soup.
• Continue cooking and stir until smooth.
• Serve garnished with fresh parsley.

Kielbasa and Sauerkraut

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 bag sauerkraut
• 1 kielbasa
• 1 small green bell pepper
• 1 small onion
• 1 granny smith apple, cut into slices
• 1 1/2 teaspoons caraway seeds
• 4 medium red potatoes, cut in chunks

Directions

• Place all ingredients in covered roaster, bake at 350 F for 1 hour or until potatoes are tender.

Tropical Sweet Potato Salad

Ingredients

• 1 tablespoon Sue Bee® Honey
• 2 lbs sweet potatoes
• 1/4 teaspoon ground ginger
• 2 tablespoons orange juice
• 1 teaspoon orange rind
• 1/3 cup light mayonnaise
• 1/4 cup pecans
• 1 (20 ounce) can pineapple chunks
• 1 bunch green onion
• 1 cup celery
• 2 tablespoons lemon juice
• 1/8 teaspoon ground nutmeg

Directions

• In a large saucepan, cook sweet potatoes for 8-10 minutes in boiling water just until tender. Do not overcook.
• Drain and toss with lemon juice, and set aside.
• Add celery, green onions, pineapple chunks and pecans.
• In a small bowl, combine Sue Bee® honey, mayonnaise, orange rind, orange juice, ginger and salt.
• Mix the mayonnaise dressing with sweet potato mixture, tossing gently.
• Serve immediately.

Cream of Cantaloupe Soup

Ingredients

• 2 tablespoons Sue Bee® Honey
• 2 cups cantaloupe
• 1 cup orange juice
• 1/2 cup lemon juice
• 1/2 teaspoon cinnamon
• 1/2 cup heavy cream
• 16 ounces lemon yogurt
• fresh sliced strawberries

Directions

• In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
• Add the orange juice, lemon juice, and cinnamon.
• Process for an additional 10 seconds.
• Add the cream and Sue Bee® honey.
• Scrape down the sides and process an additional 10 seconds.
• Pour the cantaloupe mixture into a bowl and fold in the yogurt.
• Refrigerate for several hours.
• To serve place in a bowl and garnish with fresh strawberries.

Stained Glass Cookie Pops

Ingredients

• 2/3 cup Sue Bee® Honey
• 1/3 cup vegetable shortening
• 1/3 cup sugar
• 1 egg
• 3 cups flour
• 1/2 teaspoon salt
• lollipop craft sticks

Directions

• Preheat oven to 375 F.
• Line cookie sheets with foil.
• Measure Sue Bee® honey, shortening, sugar, egg, flour and salt into the bowl.
• Mix until a soft dough is formed.
• Divide dough into 12 pieces.
• Roll the dough between hands making snake shapes about 1/4- inch thick.
• Place rope on prepared cookie sheet and form into a design.
• Be sure dough ends are completely pinched together as these will form the outline of the stained glass picture.
• Sprinkle the crushed candies inside the dough outlines, filling the spaces completely and heaping slightly.
• Carefully insert a craft stick into cookie, forming a "lollipop".
• Bake in oven for 8 to 10 minutes, watching carefully.
• Remove cookie sheets from oven and place on counter to cool.
• When cooled, gently peel off foil from each cookie pop.
• You will have created a beautiful created a stained glass effect!
• Wrap each cookie pop in plastic wrap.
• For gift giving, tie with a colorful ribbon.

Sue Bee® Honey Deli-Style Coleslaw

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 bag of coleslaw mix (found in produce aisle)
• 1/2 teaspoon celery seed
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Directions

• Combine all ingredients in large bowl; mix well.
• Chill thoroughly.

Chocolate Chip Pancakes

Ingredients

Syrup

• 1 cup Sue Bee® Honey
• 1/2 cup butter, cubed
• 1 to 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar

Pancakes

• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1/2 cup miniature chocolate chips

Directions

• Combine syrup ingredients in a 2-cup microwave-safe bowl.
• Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.
• In a bowl, combine flour, baking powder, salt and sugar.
• For pancakes, combine eggs, milk and oil; add to dry ingredients and mix well.
• Stir in chocolate chips.
• Pour 1/4 cup of batter onto a lightly greased hot griddle for each pancake.
• Turn when bubbles form on top.
• Cook until second side is golden brown.
• Keep warm.
• Serve with warm syrup poured over pancakes.

Zucchini Oatmeal Cookies

Ingredients

• 3/4 cup Sue Bee® Honey
• 1/2 cup shortening
• 1 cup oatmeal
• 1 cup grated zucchini
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 cup flour
• 1 cup whole wheat flour
• 1 egg
• 1 cup raisins

Directions

• Preheat the oven to 375 F.
• Cream together the shortening and Sue Bee® honey.
• Add the egg; beat well.
• Stir together flour, baking soda, cinnamon, nutmeg and salt.
• Add this mixture alternately with the zucchini to the egg mixture.
• Stir in the oatmeal and raisins.
• Drop by teaspoons onto greased cookie sheets.
• Bake for 10 to 12 minutes.

Moroccan Carrot Soup

Ingredients

• 1 teaspoon organic Sue Bee® Honey
• 30 g organic butter
• 1 tablespoon orange juice
• 1 1/2 liters vegetable stock
• 1 large organic potato
• 750 g organic carrots
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons freshly grated ginger root
• 4 garlic cloves
• 1 onion
• 1 bunch fresh coriander

Directions

• Heat the butter in a heavy-based saucepan.
• Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
• Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
• Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
• Leave to cool slightly then stir in the Sue Bee® honey and orange juice, and then blend it in batches.
• Return to the pan to heat and serve hot with fresh coriander to garnish.

Cauliflower and Sweet Potato Curry Soup

Ingredients

• 1 1/2 tablespoons Sue Bee® Honey
• 2 teaspoons vegetable oil
• 3 tablespoons low-fat sour cream
• 3 1/2 cups sweet potatoes
• 4 cups vegetable stock
• 2 cups cauliflower
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon curry powder
• 1 cup onion
• 2 teaspoons garlic
• 1/4 cup cilantro

Directions

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Saute the garlic and onion until softened, about 5 minutes.
• Add the Sue Bee® honey, curry powder, cinnamon, salt, pepper, cauliflower, stock and sweet potatoes; bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and puree until creamy and smooth.
• Return to the saucepan and thin with more stock if desired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

Buttermilk Herb Marinade

Ingredients

• 1 tablespoon Sue Bee® Honey
• 1 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon fresh ground black pepper

Directions

• In a medium bowl whisk together all the ingredients.
• Marinade chicken or pork for 1-4 hours and discard marinade.
• Cook as desired.

Strawberry Champagne Soup

Ingredients

• 2 tablespoons Sue Bee® Honey
• 10 ounces champagne
• 8 green peppercorns
• 1/4 teaspoon kosher salt
• 1 cinnamon stick
• 1/2 cup sugar
• 8 ounces orange juice
• 4 ounces water
• 2 pints strawberries
• 1 tablespoon lemon juice

Directions

• Bring Sue Bee® honey, water, orange juice, sugar, cinnamon stick, salt and green peppercorns to a simmer.
• Let stand for one hour.
• Strain mixture through a fine-meshed strainer and pour over the strawberries.
• Put the strawberries in a blender.
• Puree until mixture is smooth.
• Stir in the lemon juice and champagne.
• Serve chilled.

Hillbilly Bean Soup

Ingredients

• 2 tablespoons Sue Bee® Honey
• 3 tablespoons unsalted butter
• salt & freshly ground black pepper
• 3/4 cup creme fraiche
• 2 teaspoons pureed chipotle chiles
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1 1/2 cups pumpkin puree
• 7 cups vegetable stock
• 2 stalks celery
• 1 large carrot
• 2 garlic cloves
• 1 large onion
• 1 teaspoon cinnamon
• 1/2 cup toasted pumpkin seeds (for topping)

Directions

• Heat butter in a medium stockpot over medium heat.
• Add the onions, garlic, carrots and celery and cook until soft.
• Add the water and bring to a boil.
• Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
• Bring to a simmer and add Sue Bee® honey, 1/4 teaspoon cinnamon, spices and chipotle.
• Cook for 15 to 20 minutes.
• Add water if the soup is too thick.
• Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
• Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
• Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Five Spice Chicken Wings

Ingredients

• 2 tablespoons Sue Bee® Honey
• 2 pounds chicken wings
• 1/4 teaspoon five-spice powder
• 2 cloves crushed garlic
• 1 tablespoon white wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon hot sauce
• 1/3 cup tomato sauce
• 2 tablespoons black bean sauce
• 2 tablespoons soy sauce
• 3 teaspoons sesame oil

Directions

• Mix all the ingredients in a bowl.
• Add the chicken, mix well, cover and put in the fridge to marinate, at least 2 hours or up to 24.
• When ready to bake remove the chicken from the fridge to get back to room temperature.
• Preheat the oven 325 F; line a baking tray with foil.
• Shake off the marinade, bake the wings for 1 hour or until tender, baste them now and then with the marinade, and if desired finish them under the grill.

Steak Marinade

Ingredients

• 3 tablespoons Sue Bee® Honey
• 1/4 cup soy sauce
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 cup vegetable oil
• 1 1/2 pounds flank steaks

Directions

• In a blender or bowl combine Sue Bee® honey, soy sauce, vinegar, ginger, garlic powder and oil.
• Blend until well mixed.
• Lay steak in a shallow glass or ceramic dish or a Ziploc bag.
• You may pierce flesh all over front and back with a fork, however I prefer not to pierce meat.
• Pour marinade over steak, then turn and coat other side.
• Cover and chill in the refrigerator 8 hours or overnight.
• Preheat outdoor grill for high heat.
• Place grate on highest level and brush lightly with oil.
• Grill steak to desired doneness.

Lemon Fruit Dip

Ingredients

• 1 tablespoon Sue Bee® Honey
• 8 ounces lemon yogurt
• 8 ounces sour cream
• 1/4 teaspoon lemon juice

Directions

• In a small bowl, combine Sue Bee® honey, yogurt, sour cream and lemon juice; blend well.
• Cover and refrigerate at least one hour.

Honey Dill Dip

Ingredients

• 1/3 cup Sue Bee® Honey
• 2/3 cup mayonnaise
• 1 teaspoon dill weed

Directions

• Mix together.
• Let stand 30 minutes or more to allow flavours to blend.

Sue Bee® Honey Strawberry Dip

Ingredients

• 3/4 cup Sue Bee® Honey
• 3-oz. package instant vanilla pudding mix
• 8-oz. container sour cream
• 1/2 cup plain or strawberry yogurt

Directions

• Mix the ingredients in a medium bowl.
• Chill in refrigerator at least 2 hours before serving.

Chocolate Orange Fondue

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup undiluted evaporated milk or light cream
• 2 cups (12-ounce package) semisweet chocolate chips
• 1/4 cup butter or margarine
• 1 teaspoon grated orange peel
• 2 teaspoons fresh orange juice
• 1 teaspoon vanilla extract

Directions

• Combine Sue Bee® honey, evaporated milk or cream, chocolate and butter in fondue pot or heavy saucepan.
• Cook over low heat, stirring constantly until chocolate melts and mixture is smooth.
• Add remaining ingredients.
• Keep warm over low heat of fondue burner as you dip and enjoy.

What to dip

• Strawberries
• Cherries
• Slices of Apple
• Slices of Banana
• Slices of Peach
• Chunks of Pineapple
• Chunks of Mango
• Marshmallows
• Cookies
• Pieces of Angel Food Cake