Balsamic Honey-Glazed Salmon

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 salmon fillets with skin (5 to 6 oz. each)
• salt
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1/8 teaspoon salt

Directions

• Season flesh side of fillets with salt; place skin side down in a shallow baking pan.
• Roast at 500 F for 5 minutes.
• To make glaze, thoroughly mix Sue Bee® honey, balsamic vinegar, olive oil, garlic and salt.
• Drizzle 1 tablespoon glaze over each fillet.
• Roast at 500 F for 3 to 5 minutes.
• Remove salmon to serving plates and drizzle 1 tablespoon remaining glaze over each fillet.

Sue Bee® Honey Sweet Bites

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/3 cup firmly packed brown sugar
• 1/2 cup creamy peanut butter
• 1 1/2 cups o-shaped multigrain cereal
• 1 1/2 cups granola cereal
• 3/4 cup dried cranberries or raisins

Directions

• Combine Sue Bee® honey, brown sugar and peanut butter in small microwave-safe bowl and microwave on HIGH 45 seconds or until mixture is melted.
• In medium bowl, combine cereals and cranberries or raisins; set aside.
• Pour honey mixture over cereal mixture and toss to coat.
• Place into 8 x 8-inch baking pan, coated with nonstick cooking spray, and press down firmly.
• Let cool completely.
• Cut into 16 bite-size treats.

Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/2 cups all-purpose flour
• 1 cup powdered sugar
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 cup zucchini
• 1 1/2 cups carrots
• 2 large eggs
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 3/4 cup brown sugar
• 1 teaspoon lemon

Directions

• Preheat oven to 350 F.
• In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
• In another large bowl, combine Sue Bee® honey, eggs, carrot, zucchini, oil, vanilla, walnuts and raisins, if used.
• Add carrot mixture to flour mixture, stirring until just combined.
• Spread batter into an ungreased 13×9-inch baking pan.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Frost and store in the refrigerator.
• Cut into bars to serve.

Frosting

• In a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
• Fold in lemon/orange zest.

Sue Bee® Honey Chicken Kabobs

Ingredients

• 3/4 cup Sue Bee® Honey
• 8 whole mushrooms
• 2 small onions, quartered
• 1 small yellow summer squash, halved lengthwise, then cut into 1/2-inch slices
• 1/2 medium red bell pepper, cut into 1-inch chunks
• 1/2 medium green bell pepper, cut into 1-inch chunks
• 1 teaspoon poppy seeds
• 2 teaspoons water
• 2 teaspoons cornstarch
• 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
• 1 2/3 tablespoons spicy brown mustard
• 3/4 cup distilled white vinegar
• 8 wooden 10-inch skewers

Directions

• Combine Sue Bee® honey, vinegar and mustard in medium bowl.
• Remove half of the honey mixture, place in small saucepan and set aside.
• Add chicken strips to remaining honey mixture and toss to coat.
• Cover and refrigerate 30 minutes to marinate, stirring occasionally.
• Meanwhile, soak wooden skewers in water 30 minutes.
• Add cornstarch and water to honey mixture in saucepan and mix well.
• Cook over medium heat 8 minutes, stirring constantly, until mixture is thick and translucent.
• Stir in poppy seeds; set aside.
• Spray grate of outdoor grill with no-stick cooking spray.
• Position grate 4 to 6 inches from heat source.
• Preheat grill to medium heat.
• Drain chicken; discard marinade.
• Thread chicken, accordion style, onto skewers, with pieces of red and green peppers, squash, onion and mushrooms.
• Grill 3 minutes on each side, or until chicken strips are no longer pink in center, brushing frequently with the honey and poppy seed mixture.

Simple Sue Bee® Tomato Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup red wine vinaigrette salad dressing
• 2 large tomatoes cut into bite-sized chunks
• 1/2 cup sliced sweet onion

Directions

• Mix Sue Bee® honey and vinaigrette; toss with tomatoes and onion.

Ginger Almond Granola

Ingredients

• 2/3 cup Sue Bee® Honey
• 5 1/2 cups rolled oats
• 1/4 cup sunflower seeds
• 1/2 cup untoasted wheat germ
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup unsweetened coconut
• 1/2 cup coarsely chopped walnuts
• 1/2 cup sliced almonds
• 1/2 cup oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions

• Preheat oven to 350 F and grease 9×13 baking dish.
• Combine rolled oats, sunflower seeds and wheat germ in dish; bake 10 minutes and remove from oven.
• Add salt, nutmeg, allspice, cinnamon, ginger, coconut, walnuts and almonds to dish and stir to combine.
• Add Sue Bee® honey, oil vanilla extract and almond extract and stir until completely combined.
• Bake 18-20 minutes, stirring halfway through, until uniformly golden; granola will not be chunky yet, but will "harden up" as it cools.
• Remove dish to rack and cool, stirring occasionally to prevent sticking to pan; store in airtight container.

Million Dollar Bars

Ingredients

• 1/2 cup Sue Bee® Honey
• 21 1/2-ounce package fudge brownie mix (plus ingredients to make mix)
• 1/4 cup creamy peanut butter
• 3/4 cup chopped salted peanuts
• 6-ounce package semi-sweet chocolate chips

Directions

• Preheat oven to 350 degrees F.
• Prepare and bake brownie mix as directed on package, using cake-like directions.
• Meanwhile, combine Sue Bee® honey and peanut butter in small saucepan and heat over low heat, stirring constantly.
• Keep warm.
• Immediately after removing brownies from oven, sprinkle with peanuts and chocolate chips.
• Drizzle with warm Sue Bee® honey/peanut butter mixture.
• Cool completely before cutting.

Chocolate Crunch

Ingredients

• 1/4 cup Sue Bee® Honey
• Cooking spray
• 2 ounces bittersweet chocolate
• 1 teaspoon vanilla extract
• 2 tablespoons canola oil
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup chopped pecans
• 1/2 cup packed brown sugar
• 1 cup oven-toasted crispy rice cereal
• 3 cups oats
• 1/2 cup dried cranberries

Directions

• Preheat oven to 300 F.
• Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray.
• Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl.
• Combine Sue Bee® honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth.
• Pour chocolate mixture over oat mixture.
• Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan.
• Bake at 300 F for 20 minutes, stirring after 10 minutes.
• Cool completely on pan; stir in cranberries.

Sue Bee® Honey Chocolate Sauce

Ingredients

• 1/3 cup Sue Bee® Honey
• 4 squares semisweet chocolate
• 4 tablespoons water
• 2 tablespoons butter

Directions

• Melt the chocolate in water by simmering at a low boil for 3 minutes.
• Chocolate burns easily, so do not overheat.
• Remove from heat and stir in Sue Bee® honey and butter, beat hard, and serve warm over ice cream.
• You may prepare ahead of time, refrigerate, and then reheat to serve (do not boil).

Apple Honey Dutch Baby

Ingredients

• 1/2 cup Sue Bee® Honey
• 3/4 cup all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon ground cardamom
• 2-3 teaspoons lemon juice
• 1 tablespoon butter
• 2 large apples
• 2 tablespoons butter
• 3/4 cup milk
• 3 eggs
• 1 tablespoon sugar
• 2 teaspoons cold water

Directions

• In a mixing bowl, whisk the flour, sugar, eggs and milk until smooth.
• Place butter in a 10-in. ovenproof skillet.
• Heat at 400 F for 3-4 minutes or until melted; tilt pan to coat bottom and sides.
• Pour batter into hot skillet.
• Bake for 16-20 minutes or until edges are lightly browned.
• Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in Sue Bee® honey, lemon juice and cardamom.
• Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon into pancake. Serve immediately.

Pumpkin Pie Waffles

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup flour
• 1/3 cup vegetable oil
• 3/4 cup pumpkin puree
• 1 1/3 cups milk
• 1/4 teaspoon salt
• 1 pinch clove
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cinnamon
• 1 tablespoon baking powder
• 3 tablespoons brown sugar
• 1/3 cup oat bran
• 1/2 cup whole wheat flour
• 3 egg whites

Directions

• Preheat waffle iron.
• In a mixing bowl, combine flours, oat bran, brown sugar, baking powder, spices, and salt.
• Separately, mix together Sue Bee® honey, milk, pumpkin and oil until smooth.
• Add pumpkin mixture to dry ingredients, mixing well.
• In another bowl, beat egg whites until stiff but not dry; gently fold into batter.
• Pour 1 1/4 cups batter onto greased waffle iron and cook until waffle is golden and cooked through.

Vanilla-Scented Granola

Ingredients

• 1/4 cup Sue Bee® Honey
• Vegetable oil cooking spray
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup golden brown sugar
• 1 cup sliced almonds
• 4 cups old fashioned oats
• 1/3 cup vegetable oil
• 2 tablespoons sugar
• 4 teaspoons vanilla extract

Directions

• Position rack to middle of oven and preheat to 300 F.
• Lightly spray large baking sheet with nonstick spray.
• Mix sugar, cinnamon, salt, brown sugar and oats in large bowl.
• Combine Sue Bee® honey, oil and sugar in small saucepan; bring to simmer over medium heat.
• Remove from heat; stir in vanilla.
• Pour hot liquid over oat mixture; stir well.
• Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet.
• Bake until golden brown, stirring occasionally, about 30 minutes (but check after 20).
• Transfer sheet to rack; cool granola completely.

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 Sue Bee® honey, one tablespoon of margarine 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.

Sue Bee® Honey Grilled Pork Tenderloin

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup chopped fresh parsley
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 3 tablespoons country-Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon kosher salt
• 1 1/2 teaspoon coarsely ground pepper
• 2 1/2 pound pork tenderloin

Directions

• Stir together Sue Bee® honey, parsley, red wine vinegar, olive oil, Dijon mustard, garlic, salt and pepper until blended.
• Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal and chill at least 2 or up to 8 hours, turning occasionally.
• Remove pork and discard marinade.
• Preheat grill to 350 or 400 (medium high).
• Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150 to 155.
• Remove tenderloin from grill and let stand 10 minutes.
• Slice and serve.

Lemon Poppy Seed Pancakes

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup butter
• 1/2 teaspoon vanilla powder
• 1/4 cup poppy seed
• 1 teaspoon lemon extract
• 2 lemons, zest of
• 1 1/2 cups water
• 1 1/2 cups milk
• 1 cup sour cream
• 5 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup baking powder
• 1 cup quick-cooking oat
• 3 cups unbleached all-purpose flour

Directions

For the Pancakes

• Combine flour, oats, baking powder, baking soda and salt.
• Add eggs, sour cream, milk and water; beat just until blended, but still lumpy.
• Add lemon zest, lemon extract, poppy seeds and vanilla powder or extract; mix thoroughly.
• Let batter stand for 30 minutes or cover and refrigerate overnight. Add more milk or water, if needed.
• Spoon batter onto a hot, buttered griddle or skillet and cook pancakes until browned on both sides. Serve with honey butter.

For the Honey Butter

• Melt butter in a saucepan over low heat. Slowly add Sue Bee® honey, stirring constantly, until smooth and opaque.
• Remove from heat and cool slightly.

Greek Pasteli

Ingredients

• 1 1/3 cups Sue Bee® Honey
• 3/4 cup water
• 3 1/2 cups hulled sesame seeds
• 2 slices lemon zest

Directions

• In a heavy pan, bring the Sue Bee® honey and water to "firm ball stage."
• Take off the heat and stir in the sesame seeds and lemon zest.
• On a flat marble surface or metal trays moistened with water, spread the mixture evenly with a spatula or knife to 1/2" thickness.
• Before it cools, cut into squares using a pizza cutter.
• Wrap the squares in waxed paper and store in a covered container after cooling completely.

Sue Bee® Honey Energy Bars

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup packed brown sugar
• 1/2 cup reduced-fat peanut butter
• 3 cups shredded wheat cereal, coarsely crushed
• 3/4 cup raisins

Directions

• Mix Sue Bee® honey, brown sugar and peanut butter together in a large saucepan
• Cook on medium heat until smooth and bubbly, stirring occasionally.
• Stir in cereal and raisins.
• Press into 8-inch square pan sprayed with cooking spray.
• Allow to cool.
• Cut into bars, then wrap individually in plastic wrap.
• Store in airtight container.

Honey Soy Tilapia

Ingredients

• 1/4 cup Sue Bee® Honey
• 2-4 tilapia fillets
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1 tablespoon minced garlic

Directions

• Heat oven to 400 F.
• In a medium bowl, whisk together Sue Bee® honey, soy sauce, balsamic vinegar and garlic.
• Dip each fillet into the marinade and then place in a greased baking dish. Pour the remaining marinade over the fish.
• Bake at 400 F for 20 minutes.

Wholesome Honey Whole Wheat Bread

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 envelopes yeast
• 4 cups water
• 1/2 cup butter
• 1/4 cup molasses
• 2 teaspoons salt
• 6 cups whole wheat flour
• 4 cups white flour

Directions

• Dissolve yeast in warm water.
• In a large bowl, combine Sue Bee® honey, butter, molasses and salt; mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375 F for 35 to 40 minutes.

Caramelized Baked Chicken Legs/Wings

Ingredients

• 3/4 cup Sue Bee® Honey
• 2 1/2 lbs chicken legs
• 1 2/3 tablespoons olive oil
• 1/2 cup soy sauce
• 1 2/3 tablespoons ketchup
• 2-3 garlic cloves
• Salt and pepper salt and pepper

Directions

• Preheat oven to 350 F.
• Place chicken in a 9×13 inch baking dish. Mix together the Sue Bee® honey, oil, soy sauce, ketchup, garlic, salt and pepper.
• Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.