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Honey Pecan Cream Cheese


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 8 ounces cream cheese
  • 1/4 cup chopped pecans
  • 1/4 teaspoon cinnamon

Directions

  • Mix all ingredients into softened cream cheese.

Kabob Marinade


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 1/2 cups oil
  • 1/3 cup store-bought teriyaki sauce
  • 1-2 tablespoon fresh minced garlic
  • 1/2 cup wine vinegar
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 cup Worcestershire sauce
  • 3/4 cup soy sauce
  • 2 small green onions
  • black pepper

Directions

  • Put all ingredients except green onion into a blender.
  • Blend for 30-40 seconds.
  • Mix in green onions.
  • This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  • Use with beef, pork, lamb or chicken.

Red Wine and Rosemary Sauce over Linguine


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 1 tablespoon extra virgin olive oil
  • 1 (6 ounce) can no-added-salt tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried basil
  • 3/4 cup good quality red wine
  • 4 cloves fresh garlic
  • 1 cup onion
  • 1 (10 ounce) box linguine

Directions

  • Before you begin, measure out all of the herbs & seasonings into a small bowl and set near the stove to add when needed.
  • Heat a deep saucepan over medium heat.
  • Add oil and garlic and saute for about 30 seconds.
  • Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
  • Add Sue Bee® honey, wine, tomatoes, tomato paste and the dish of herbs & seasonings.
  • Bring to a simmer, then cook 20 minutes uncovered or until thick; lower heat if needed to keep from boiling up.
  • Serve over hot cooked pasta.

Carolina Honey BBQ Sauce


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 cup ketchup
  • 1 cup white vinegar
  • 1/2 cup molasses
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Tabasco sauce

Directions

  • Combine all ingredients in a saucepan over medium/high heat.
  • Whisk until smooth.
  • Bring mixture to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens.
  • Remove from heat and serve with your favorite meat or seafood.

Honey Stir-Fry Veggies

 

Ingredients

  • 1 tablespoon Sue Bee®  Sea Salt Honey
  • 1/4 cup soy sauce
  • 1 cup water
  • 1-3 teaspoon grated ginger
  • 2 cloves garlic
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons cider vinegar
  • 2 tablespoons sherry wine
  • 3 tablespoons cornstarch

Directions

  • Combine all ingredients except cornstarch.
  • Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
  • When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
  • In a few minutes the sauce will thicken.

Pork Tenderloin Marinade


Ingredients

  • 1 1/2 tablespoons Sue Bee® Honey
  • 2 lbs pork tenderloins
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon peanut oil
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon cinnamon

Directions

  • Mix all ingredients together.
  • Pour in gallon plastic bag, add pork, remove air and seal.
  • Marinade in refrigerator 48hours.
  • Grill 30 minutes turning pork tenderloins every 5 minutes.
  • Pork will become crusty brown all over.

Cilantro Chicken Breasts


Ingredients

  • 1 teaspoon Sue Bee® Honey
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 4 boneless skinless chicken breast halves
  • 1 cup finely crushed tortilla chips
  • 1 (16 ounce) jar salsa
  • 2 tablespoons minced fresh cilantro
  • 1/3 cup shredded monterey jack cheese

Directions

  • Combine Sue Bee® honey, lime juice and oil in shallow dish.
  • Dip chicken in lime mix.
  • Coat chicken with tortilla crumbs.
  • Place in ungreased 11×7 baking dish.
  • Bake, uncovered at 350* for 25 minutes.
  • Mix salsa and cilantro.
  • Pour over chicken.
  • Sprinkle with cheese.
  • Bake for 6 minutes more.

Honey Hazelnut Spread


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 cup hazelnuts

Directions

  • Pre-heat oven to 350 F.
  • Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
  • Remove nuts from oven and place in a tea towel.
  • Rub the hazelnuts in the towel to remove their skins.
  • Place the hazelnuts in a food processor and puree.
  • When the puree is smooth and almost oily, add Sue Bee® honey and pulse until thoroughly combined.

Red Onion Dip


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 red onion
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 cup grainy mustard

Directions

  • Preheat oven to 350 F.
  • Mix all ingredients.
  • Put in small baking dish.
  • Bake for 20 minutes.
  • Increase oven temp to 420 F.
  • Bake for an additional 15-20 minutes.
  • Put on top of lightly toasted baguette slices.

Spiced Cranberry Sauce


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 (12 ounce) bag cranberries
  • 2-3 tablespoons firmly packed brown sugar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup water

Directions

  • Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened.
  • Transfer the sauce to a bowl and let cool.
  • The sauce may be made 2 days in advance and kept covered and chilled.
  • Serve at room temperature.

Italian Chicken Marinade


Ingredients

  • 1/3 cup Sue Bee® Honey
  • 3-4 lbs boneless chicken
  • 1 (16 ounce) bottle Italian salad dressing
  • 1/3 cup fresh lemon juice
  • 1/4 cup worcestershire sauce
  • 2 teaspoons paprika

Directions

  • Pour all ingredients into gallon sized freezer bag; seal and shake well.
  • Marinate for 6 hours or overnight and grill.

Spinach Pear Salad


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 3/4 cup cashews
  • 1/2 cup vegetable oil
  • 1/2 lb smoky thick slab bacon
  • 12 cups loosely packed spinach leaves
  • 6 cups loosely packed frisee
  • 2/3 cup red onion
  • 3 small pears
  • 1 teaspoon minced garlic
  • 3 tablespoons sesame seeds
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 6 bunches grapes
  • coarse salt and freshly ground pepper

Directions

  • Curried Cashews: Preheat oven to 400 ; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
  • Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
  • Salad: Cut bacon into 1/2" pieces and cook until crisp.
  • Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
  • Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

Spicy Hoisin Marinade for Chicken


Ingredients

  • 3 tablespoons Sue Bee® Honey
  • 2/3 cup hoisin sauce
  • 1-2 tablespoon finely grated peeled ginger
  • 2 tablespoons minced fresh garlic
  • 2-4 teaspoons hot red pepper flakes
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons rice wine vinegar

Directions

  • Whisk all ingredients together.
  • Place the chicken in a large bowl or dish.
  • Pour the sauce over the chicken and toss to completely coat with the sauce.
  • Cover and refrigerate for a minimum of 6 hours or overnight.

Sue Bee® Honey Butter


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 1/4 cup butter
  • 2 tablespoons butter
  • 1/2 teaspoon fresh lemon rind

Directions

  • Cream butter until light and fluffy; gradually add Sue Bee® honey, beating well.
  • Beat in lemon rind.
  • Chill butter mixture several hours or overnight.
  • Serve with muffins or toast.

Gluten and Dairy Free White Sauce


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 2 tablespoons gluten-free flour
  • 2 tablespoons soy margarine
  • 2 2/3 cups soy milk

Directions

  • In a warm saucepan mix margarine and flour together, stirring quickly.
  • When combined and melted add milk slowly, stirring quickly.
  • Add Sue Bee® honey.
  • Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna.
  • I even use it instead of margarine on crackers with salmon or avocado.

Through The Garden and Orchard Waldorf Salad


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 large red apples
  • 1/8 cup seasoned rice vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup miniature marshmallow
  • 1/8 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2/3 cup cauliflower floret
  • 1 cup iceberg lettuce
  • 1/2 cup walnut halves
  • 1/2 cup carrot
  • 1/2 cup red cabbage
  • 1/2 cup celery
  • 1/2 cup dark raisin
  • 1/3 teaspoon prepared yellow mustard

Directions

  • Make the dressing by whisking ingredients together. Refrigerate.
  • Place the chopped apples in a large non-metallic mixing bowl and add the lemon juice. Toss lightly.
  • Add all other ingredients (except dressing) and toss lightly.
  • Add dressing and toss lightly for a final time.
  • Refrigerate, covered, for one hour before serving.

Palestinian Fruit Soup


Ingredients

  • 1 cup Sue Bee® Honey
  • 2 oranges
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cinnamon
  • teaspoon salt
  • cups water
  • cup pitted cherries
  • cup strawberries
  • slices fresh pineapple
  • stalks rhubarb
  • cup sour cream

Directions

  • Combine all the ingredients except sour cream.
  • Simmer about 30 minutes.
  • Pure.
  • Chill.
  • Add sour cream before serving.

Red Cabbage, Apple and Caraway Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 2 tablespoons butter
  • sour cream sour cream
  • 2 tablespoons balsamic vinegar
  • 2 cups dry red wine
  • 3 (14 1/2 ounce) cans beef broth
  • 2 teaspoons caraway seeds
  • 4 cups chopped red cabbage
  • 3 medium granny smith apples
  • 1 large onion
  • chopped fresh parsley

Directions

  • Melt butter in heavy large pot over medium-high heat.
  • Add onion and saute for about 5 minutes.
  • Reduce heat to medium.
  • Add apples and saute until tender, for about 4 minutes.
  • Add cabbage and saute until softened, about 6 minutes.
  • Add caraway seeds and stir 1 minute.
  • Add broth, wine vinegar and Sue Bee® honey.
  • Bring to boil.
  • Reduce heat to medium-low.
  • Cover and simmer for 30 minutes.
  • Uncover and simmer for another 30 minutes.
  • Season with salt and pepper.
  • Add a dollop of sour cream on top of bowls.
  • Sprinkle with parsley.

Creamy Cantaloupe Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 1 medium cantaloupe
  • 1 cup orange juice
  • 2 tablespoons mint leaves
  • 1/2 cup nonfat yogurt

Directions

  • Peel the cantaloupe and cut it into cubes.
  • Place the cantaloupe, orange juice and mint leaves into a food processor and liquify.
  • Add Sue Bee® honey and yogurt; process until the mixture is very smooth.
  • Cover and chill for at least one hour before serving. Garnish with sprigs of mint.

Acorn Squash Soup With Honey and Cinnamon


Ingredients

  • 1 1/2 tablespoons Sue Bee® Honey
  • 1 tablespoon butter
  • 2 teaspoons salt
  • 1/4 cup whipping cream
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups low sodium chicken broth
  • 1 large acorn squash
  • 1/2 large onion
  • 1 stalk celery
  • 1 large carrot
  • 1 teaspoon pepper

Directions

  • In a large stockpot, over medium-high heat melt the butter. Add the carrot, celery and onions and saut for about 4 to 5 minutes. Do not burn the butter.
  • Add squash, chicken stock and cinnamon and cover and simmer until squash is soft, about 20 to 30 minutes.
  • Using a food processor or hand blender puree the soup until smooth.
  • Return to heat and stir in the tarragon. Season with salt and pepper.
  • Whip the cream until lightly whipped. Add the Sue Bee® honey.
  • Divide soup into 4 bowls and swirl in the honey-cream.

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